Brian - Admin - Page 126

Creamy Coconut Oatmeal

stock photo

Makes 2 generous servings or 3 smaller servings.

1 cup milk
3/4 cup water
1/3 – 1/2 cup unsweetened organic shredded coconut
1 tablespoon butter
1 + tablespoon virgin coconut oil
1/2 teaspoon vanilla
1 cup whole grain rolled oats
2 tablespoons organic coconut cream concentrate

Combine milk, water, butter and coconut oil in a small saucepan. Bring to a boil over medium heat. Add oats; turn heat down slightly and simmer for one minute, stirring occasionally. Add more liquid as needed.

Remove from heat, add coconut cream concentrate, shredded coconut, and vanilla and cover. Let sit for 3 minutes. Remove lid, stir well and serve.

Top individual servings with your choice of toppings. Ex: maple syrup, slivered almonds, and just a little touch of heavy cream or some additional milk. This is also good with chopped dates.

This oatmeal makes a fast and filling breakfast, particularly if served with some fresh fruit on the side.

Recipe submitted by Mande, Clay Center, KS

Submit your recipe here!

Gluten-Free Chocolate Coconut Cake

example photo shown

½ cup coconut oil
¾ cup cocoa powder
¼ cup coconut milk
1¼ cups agave nectar
9 eggs
Stevia (if using powder – two of the tiny scoops that comes with it)
¾ teaspoon salt
1 teaspoon vanilla
¾ cup plus 1/8 cup coconut flour – sifted
¾ teaspoon baking powder

Preheat oven to 350 degrees.

Melt coconut oil in a saucepan over medium heat. Add cocoa powder, coconut milk and agave nectar; mix together. Remove from heat and set aside.

In a bowl, mix together eggs, optional stevia, salt and vanilla. Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps.

Pour batter into a greased 9x9x2 inch pan or 2 round 9 inch pans. Bake for 45 minutes until a toothpick comes out clean. Cool and cover with frosting of your choice.

Recipe submitted by Sharla, Nampa, ID

Submit your recipe here!

Coconut Napa Cabbage Salad

stock photo

1 small head Napa Cabbage
¼ cup coconut oil
¾ cup slivered almonds
½ cup sesame seeds
1 cup shredded coconut

Dressing:

¼ cup coconut oil, melted
¼ cup coconut vinegar water
¼ cup candied ginger, finely chopped (or 2 tablespoons grated fresh ginger)
2 tablespoons organic whole sugar
4 teaspoons organic fermented soy sauce
salt, to taste if desired

Wash and chop Napa Cabbage. Melt coconut oil over medium to low heat. Add almonds and sesame seeds. Stir until nuts and seeds are just starting to brown. Add coconut. Keep stirring on heat just until coconut begins to brown. Remove from heat and set aside to cool. Mix all dressing ingredients together. Toss cabbage with dressing. Then toss with cooled nut/seed/coconut mixture. Recipe submitted by Kristel, Traverse City, MI

Submit your recipe here!

Tropical Bananas

4 bananas, cut lengthwise
1/2 cup pureed pineapple or 1/3 cup orange juice
3 tablespoons maple syrup
a dash of rum (totally optional)
1 tablespoon coconut oil
½ cup unsweetened coconut flakes
½ cup pecans

Preheat oven to 350.

Grease an 8×8 pan with coconut oil or whatever you’ve got on hand. Place cut bananas in the pan. Mix pineapple with maple syrup and optional rum, and pour over bananas. Melt the coconut oil and toss with the coconut. Sprinkle evenly on top of the bananas.

Bake at 350 until browned (about 8-10 minutes). Serve over a frozen dessert or plain, and sprinkle on pecans at will!

Recipe submitted by Cheryl, Alexandria, VA

Submit your recipe here!

Gluten Free Stuffed Oven Baked Chicken

stock photo

4 boneless chicken breasts
½ cup feta cheese
¼ cup coconut mayonnaise or sour cream
4 tablespoons fresh lemon juice
¾ cup coconut flour
¼ cup cornmeal
1 teaspoon salt
1 teaspoon pepper
1 tablespoon paprika
½ teaspoon garlic powder

Preheat oven to 375 degrees. Grease a large glass pan with coconut oil and set aside.

Slit pockets in the chicken breasts and stuff with feta cheese, dividing evenly.

In a medium sized bowl mix the mayonnaise or sour cream and lemon juice, set aside. In another bowl mix the coconut flour, cornmeal and seasonings.

Dip each chicken breast in the mayonnaise/sour cream and lemon juice mixture, then roll in the seasoned coconut flour and cornmeal mixture.

Place on a prepared pan and bake for 45 minutes or just until well done. This is a delicious gluten free alternative to oven baked chicken.

Other stuffing suggestions are to add sun dried tomatoes with the feta cheese or artichoke hearts.

Recipe submitted my Renee, Meridian, ID

Submit your recipe here!

Date Nut Coconut Bars

½ cup agave syrup
1 cup water
½ pound raisins
¾ pound pitted and chopped dates
4 ½ cups flour
¾ cup butter, softened
¾ cup coconut oil, solid
1 teaspoon salt
2 eggs
½ teaspoon vanilla
¾ cup agave or maple syrup
3 cups unsweetened shredded coconut
1 cup chopped nuts (walnuts, pecans, etc.)

Preheat oven to 325 degrees. Oil a 9×13 pan with a little coconut oil and set aside.

In a large saucepan, place ½ cup agave syrup, water, raisins, and dates. Simmer for 10-15 minutes. Set aside a let cool

In a large bowl combine the flour, butter, coconut oil, and salt. Work all ingredients together until crumbly and add eggs, vanilla, ¾ cup agave or maple syrup, coconut, and nuts of your choice. Mix everything together and divide in half.

Press half of the dough into the prepared pan and spread the cooled date mixture over the top. Crumble remaining dough over the top and bake in preheated oven for 30 minutes, or until slightly browned. Cool, cut, and enjoy! They will be the talk of the party!

Recipe submitted by Christine, Orem, UT

Submit your recipe here!

Chocolate Coconut Gelato

stock photo

Yield: 3 cups

1 cup whole organic sugar
4 1/2 cups filtered water
1/8 teaspoon Himalayan salt
(1/4 teaspoon vanilla, hazelnut, or peppermint, etc. extract of your choice)
1 1/3 cups organic shredded coconut
3/4 cup organic cocoa powder
3 heaping tablespoons cornstarch
1-2 tablespoons organic virgin coconut oil

Place 3/4 cup of the sugar in a saucepan large enough to hold at least 6 C liquid, heat until bubbling and melting. Stir in 3 ½ cups of the water, salt, and optional extract(s) of choice. Mixture will bubble and sizzle, whisk over medium high heat until sugar dissolves and liquid boils.

Measure shredded coconut and cocoa powder into blender. Carefully pour sugar mixture into blender and blend (this may be done in two batches as to not spill blender contents) on high for at least 2 to 5 minutes, adding more water if necessary, in small amounts (2 tablespoons at a time). Strain mixture into a large bowl.

In a small bowl whisk remaining 1 cup cold water with cornstarch until dissolved. Place remaining 1/4 cup whole organic sugar in a deep saucepan and heat over medium-high heat to melting point. Add strained coconut and chocolate mixture and heat over medium-high heat. Re-whisk water and cornstarch and add to warming coconut and chocolate mixture.

Heat liquid until boiling and continue to heat for two minutes or until temperature reaches 170-175 degrees on an instant read thermometer. Mixture will be thick. Add coconut oil and stir well. Pour into a shallow container and cool then refrigerate overnight. The following day place chilled mixture in an ice cream maker and follow machine instructions. Or cut into cube size pieces and place in food processor fitted with metal blade and process until smooth. Chill soft mixture until spoonable and serve.

Recipe submitted by Jordan, Fort Bragg, CA

Submit your recipe here!

Old-Fashioned Vinegar Cookies

example photo shown

1 cup coconut oil, solid
½ cup butter, softened
1 ½ cup sugar
2 eggs
2 tablespoons vanilla
2 cups coconut flour
1 tablespoon guar gum
1 ¾ cups brown rice flour
2 tablespoons apple cider vinegar (or coconut water vinegar) mixed with 2 teaspoons baking soda

Preheat oven to 375 degrees. Grease cookie sheet(s) with extra coconut oil and set aside.

In the bowl of an electric mixer, beat coconut oil, butter, and sugar until light and fluffy. Beat in eggs one at a time until well blended then add vanilla.

Combine dry ingredients together and add alternately with vinegar mixture to butter mixture. Dough will be thick. Roll into small balls and stamp with fork dipped in flour or raw sugar.

Bake on prepared sheets in preheated oven for 9 to 10 minutes.

Recipe submitted by Karen, Marietta, OH

Submit your recipe here!