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Heat butter and agave in a pan until it boils. Boil for 5 minutes. Stir in cocoa powder and vanilla until well blended. Add coconut flakes and almonds. Place spoonfuls on waxed paper to cool. Enjoy!
Recipe submitted by Sharla, Nampa, ID
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Preheat oven to 275 degrees.
Put all ingredients except oatmeal and coconut in saucepan on low heat and mix till smooth. Add oatmeal and coconut flakes and stir well until thoroughly mixed.
Spread on cookie sheet and put in preheated oven for 10 minutes, stir and move around and then back in oven for 10 more minutes. Let cool.
You will have a great snack of chewy coconut peanut butter granola or put in a bowl and eat with milk.
Recipe submitted by Angela, Little Falls, MN
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In a medium sized bowl, mix defrosted grass-fed bison with coconut oil, garlic, egg, salt, pepper and Atchara. Mix thoroughly. Divide into 4 – 5 patties, and fry on hot skillet with coconut oil on medium high heat. Cook each side for 2 – 3 minutes and do not squeeze/press juice out of burgers.
Serve with or without the bun and toppings. Top with organic agave tomato ketchup. Don’t forget the french fries pan fried in coconut oil and sprinkled with salt.
Recipe submitted by Terri, Pahrump, NV
Preheat oven to 375. Grease cookie sheet(s) with extra coconut oil.
Melt oil if needed and in a large bowl stir in remaining ingredients with the oil until well blended. Place spoon sized mounds unto prepared cookie sheets and pat down slightly into bars.
Bake in preheated oven for 14-15 minutes. Don’t overcook.
Recipe submitted by Virginia, Circle, MT
Preheat oven to 300 degrees.
Remove pin bones and place fillet skin down in glass baking dish. The skin will stick to the bottom of the pan and come right off of the fillet once salmon is cooked, making it easy to separate from the meat.
Soften (if needed) but don’t melt coconut oil, and spread over salmon with a butter knife, use more if necessary to completely coat. The oil will set up as it is being spread so do this quickly.
Sprinkle fillet with listed seasonings to taste. Top it off with the parmesan cheese and bake uncovered for 20-30 minutes, depending on size of fillet. Fish is done when you can separate the flakes with a fork and they appear solid. Do not overcook. After 20 min has passed, if fish is still not done, check every few minutes. Remove and serve immediately. Delicious with organic Heirloom Kalijira long grain brown rice.
If you have leftover fish (which you most likely will not because it is so delicious) make into salmon patties by mixing fish with a little cooked rice or bread crumbs, an egg and a little milk and a little chopped onions. Mixture should hold shape when pressed into patties, but handle it delicately. Fry in liberal amount of coconut oil on medium heat until medium brown and crisp around edges, flipping once. As oil is absorbed continue adding coconut oil to pan to keep edges bubbling. A perfect snack or meal. 🙂
Note: The spice amounts vary depending on the size of the fillet, but use salt, dill and onion powder (or minced onion) liberally.
Recipe submitted by Tammy, Blaine, WA
Place butter, sugar, dates, egg, vanilla and salt in a saucepan and cook to boiling for about 2 minutes. Stir constantly. Add coconut cream concentrate and oil. Let cool 10 minutes. Stir in nuts and rice cereal to date coconut mixture.
Place the shredded coconut on a plate and roll date mixture into small balls then roll in shredded coconut. Makes 20-24 balls depending on your size. Enjoy!
Recipe submitted by Karen, Buffalo, MN
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A healthful, refreshing warm-weather treat
Optional: For more coconut texture add ¼ cup dried organic coconut flakes or shreds
Mix all ingredients together until well blended and pour into plastic popsicle molds (or ice cube trays with wooden sticks) and freeze until hard.
To un-mold, run hot water over the outside of the mold to loosen (twist ice cube tray).
A healthful treat or light dessert for kids and adults of all ages!
Recipe submitted by Carol, Palm Bay, FL
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In small bowl combine virgin coconut oil, organic coconut flour, organic honey and mashed banana. Mix well, incorporating oil thoroughly. Pour into blender and add all other ingredients, except ice cubes. Puree on high until well blended, and then blend for another 1 minute. If mixture is too thick for your taste, you may add some water, or add the ice and blend on high until ice is completely crushed.
This makes a nice afternoon snack on a hot day, or a good morning drink at breakfast time.
Recipe submitted by Sophia, New Bedford, MA
