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Carrot Cake with Coconut Flour

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½ cup raisins
1 cup filtered water
2 tablespoon flax meal with 6 tablespoons water (mix and allow to stand about 10 minutes)
1 scant cup Rapadura sugar
4 large eggs
1 ¼ cup coconut oil, melted
¼ cup honey
1 teaspoon vanilla
1 teaspoon apple cider vinegar
2 cups coconut flour
1 teaspoon cinnamon
1 teaspoon Himalayan salt
2 teaspoon baking soda
2 cups grated carrots
1 cup shredded coconut
1 cup chopped nuts (optional)

Put raisins and water into a small pot and bring to a boil, then reduce heat to low, cover pot and simmer while preparing cake batter or until raisins are soft and swollen.

Mix flax meal and water and allow to stand about 10 minutes before mixing into batter.

Butter and flour a 9×13 baking pan.

Beat Rapadura and eggs until smooth and light (3-5 minutes with electric mixer on medium-high speed). Add flax meal and water mixture and beat well. Add oil, honey, and vanilla, and beat until well blended. Add raisins with the simmering water and apple cider vinegar and mix well. (If desired, use a hand blender to puree the raisins into the mixture for a smoother cake.)

Add the coconut flour, cinnamon, salt, and baking soda, and blend well. Add grated carrots, coconut, and optional nuts and blend well.

Pour batter into the prepared cake pan and spread evenly. Preheat oven to 350 degrees (the rest time for the batter while the oven is preheating will help with rising). Bake for 50 – 60 minutes, until toothpick in center comes out clean and center is as firm as the edges of the cake.

Optional icing:

2 cups softened cream cheese,
½ cup butter
1 tablespoon vanilla extract
½ to ¾ cup raw honey or maple syrup

Beat ingredients together with an electric mixer until smooth and frost cake.

This makes a nice dessert or can be used as a breakfast or snack bread.

Recipe submitted by Jenny, Vancouver, WA

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Lemon Coconut Muffins

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1 cup whole wheat flour
1 cup all purpose flour
1 cup shredded coconut plus 4 tablespoons (or more) for sprinkling tops
4 teaspoons baking powder
1/3 cup coconut oil
3/4 cup organic whole sugar
1 egg
2 tablespoon lemon zest, finely grated
1 cup milk

For the glaze:

1/2 cup whole organic sugar
1/4 cup lemon juice
3 tablespoons water
1 tablespoon lemon zest, finely grated

1. Pre-heat oven to 375 degrees. Line a muffin pan with paper muffin liners.

2. Mix flours, coconut and baking powder in a small bowl. Set aside.

3. Whisk coconut oil and sugar into a large bowl until well blended. Add egg and lemon zest, and beat well.

4. Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill muffin cups 3/4 full.

5. Sprinkle tops with 4 tablespoons or more coconut. Bake for 15 to 20 minutes, until toothpick inserted in the center of muffin comes out clean.

6. While muffins are in the oven, prepare the glaze: Combine all 4 ingredients in a small saucepan. Heat on medium heat until boiling, and then reduce heat to medium-low. Cook, stirring occasionally, for 2 to 4 minutes until mixture begins to thicken. Remove from heat.

7. When muffins are finished cooking, place on a wire rack with some aluminum foil underneath to catch the drips. Carefully spoon glaze over hot muffins.

Makes 12 muffins

Recipe submitted by Gina, Saint Petersburg, FL

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No-Bake Coconut Cream Cheesecake

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1 8 oz package cream cheese, preferably organic
2 tablespoons virgin coconut oil
1/3 cup coconut cream concentrate
1 tablespoon warm water
1/2 cup heavy whipping cream
1/2 cup shredded or flaked coconut
1/4 – 1/2 cup organic sugar or Stevia to taste
1/8 teaspoon salt
1/4 teaspoon pure vanilla extract
1/4 cup finely chopped nuts, I use pecans and chopped sliced almonds – all preferably organic
additional flaked coconut for garnish

Put cream cheese, virgin coconut oil, and coconut cream concentrate in medium mixing bowl and set in a warm place to soften.

In a separate bowl, add the tablespoon of warm water and about a quarter of the heavy cream to the coconut to moisten.

Once everything has softened, beat the cream cheese mixture and gradually mix in the sweetener, salt and vanilla extract. When well mixed gradually beat in remaining heavy cream, then the moistened coconut. Beat mixture until light and fluffy.

Crust: Sprinkle about 1 generous tablespoon of the chopped nuts over the bottom of each of three 8 oz plastic deli containers, 8×8 baking dish or other containers of your choice.

Spoon cream cheese filling into prepared containers. Sprinkle a bit of flaked coconut on top to decorate. Cover and refrigerate until firm. Each cheesecake makes about four average servings or 2 to 3 larger ones. Enjoy!

Recipe submitted by Carol, Palm Bay, FL

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Granola Bars

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1/3 cup nut butter of your choice, almond butter, cashew butter, peanut butter, etc.
1/4 cup coconut cream concentrate if solid, needs to be softened
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/3 cup agave syrup
1/4 cup ground flaxseed meal
1/4 cup coconut flour
1 cup organic rolled oats
1 cup crispy brown rice cereal or other crunchy cereal

In a large bowl combine nut butter, coconut cream concentrate, vanilla, cinnamon, and agave nectar. Stir until combined. Then add ground flaxseed meal and coconut flour. Stir until smooth. Stir in rolled oats and crispy cereal.

Press mixture into bottom of a small baking dish like an 8×8, 9×9, etc. Refrigerate a few hours until firm. Enjoy!

Recipe submitted by Kerri, Keller TX

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Coconut Flour Chai Cookies

1 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon Himalayan salt
1/2 teaspoon cinnamon
1/2 cup honey
3/4 cup Virgin Coconut Oil
2 teabags black chai tea steeped in 1/2 cup boiling water, cooled
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon liquid stevia

Preheat oven to 350 degrees.

Mix dry ingredients together and set aside. In a separate bowl mix honey, coconut oil, chai tea, eggs, vanilla, and stevia. Blend in dry ingredients. Drop by tablespoonfuls onto cookie sheet lined with parchment paper or greased with coconut oil.

Bake in the preheated oven for 12-15 minutes. Cool for 5 minutes before transferring to plate. I like to keep mine in the refrigerator.

Recipe submitted by Crystal, Yreka, CA

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Golden Coconut Cornbread

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1 cup yellow cornmeal
1 cup whole wheat pastry flour
4 teaspoons baking powder
½ teaspoon salt
1 cup plain kefir or buttermilk
3 tablespoons honey
1 free range egg
½ cup coconut oil

Preheat oven to 425 degrees F

In a large bowl combine cornmeal, flour, baking powder and salt. Add milk or kefir, honey, egg and coconut oil. Beat until fairly smooth, about 1 minute. Grease a 9 inch pie plate or 12 muffin tins with coconut oil and pour batter in. Bake for 20 minutes or until puffed and golden around edges for pie pan and 15-20 minutes for muffins.

Dee-lish!

Recipe submitted by Jessica, Minneola, TX

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