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Put everything except oil in the blender and blend until combined. Then add oil and process until well mixed.
It’s very filling for breakfast. If you want an even sweeter smoothie, add 1 teaspoon of honey. Enjoy!
Recipe submitted by: Tanya, Austin, TX
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In a medium sized saucepan cook dates, honey and oil over low heat until blended together. Take off heat and add the shredded coconut and ground flax seeds. Cool.
Once cooled, stir in vanilla extract. Place extra coconut in a shallow bowl and roll date mixture into small balls then roll in shredded coconut. Eat warm or refrigerate.
Recipe submitted by Connie, Alfred, ME
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Put ingredients in blender in order listed. Add more water or juice if needed. Blend to a smooth yet thick consistency.
For a delicious change, any frozen berries can be used instead of the peaches or mangos.
This makes a wonderful and healthy breakfast. Enjoy!
Recipe submitted by Patti, Cheyenne, WY
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Preheat oven to 400 degrees.
Combine flour, baking powder and salt together in a large bowl. Cut the cold coconut oil in until the mixture resembles coarse cornmeal. Add milk and vanilla and stir until just combined. Gather dough into a ball and divide in half.
On a floured surface, press or roll out each half to a 7×5 inch rectangle. On one half, sprinkle the cinnamon, sugar, raisins and nuts evenly over top. Cover with the other half of dough and press slightly. Cut dough into 6 equal squares by cutting once lengthwise down the middle then two cuts across.
Place on a small baking sheet, lightly greased and bake for about 10 minutes. Serve with scrambled eggs and drizzle with honey or eat plain.
Recipe submitted by Laura, Cleveland, GA
Banana Coconut Cake
Preheat oven to 325.
Cream sugar, coconut oil, eggs, and vanilla with mixer until fluffy. Sir in dry ingredients alternately with buttermilk and bananas. Stir in nuts and coconut. Pour into 13×9 pan or two 9 inch cake pans that have been greased with coconut oil and floured.
Bake approximately 40 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack(s).
Fill and frost top of cake with icing below.
Icing:
Mix sugar, butter, cream, and egg yolks in a saucepan. Cook over medium-low heat stirring until thickened, about 10-12 minutes. Stir in vanilla, coconut, and pecans. Beat until spreading consistency. This icing is also good on chocolate cake.
Recipe submitted by Becky, Oklahoma City, OK
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Heat Waffle Iron. Beat eggs until fluffy. Beat in remaining ingredients. Pour 2/3 cup batter onto center of hot waffle iron. Close lid and bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve immediately topped with organic maple syrup, fresh berries and grass-fed butter. Delicious!! Recipe submitted by Mary, Savoy, TX
In stainless steel skillet, heat coconut oil until melted and hot. Add pine nuts and sauté at medium high heat until golden brown. Turn off heat and remove from burner and add remaining ingredients.
Stir and pour over mixed fresh lettuce and greens salad with vegetables of your choosing i.e.: onions, olives, tomatoes, green peppers. Makes enough to dress one large salad.
Recipe submitted by Tammy, Cape Girardeau, MO
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Preheat oven to 325 degrees.
In large bowl, beat coconut oil and honey together. Add eggs, mix well. Stir in bananas then stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in nuts and coconut. Spread batter in coconut greased glass 9″ x 5″ loaf pan. Sprinkle organic cinnamon on the top.
Bake for 50 to 55 minutes or until toothpick comes out clean. Cool in pan for half an hour before taking out and slicing.
Recipe submitted by Ann, Perryville, MO
