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Roasted Winter Squash Soup

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Serves 6

4 cups roasted winter squash
1 large onion, diced
2 tablespoons virgin coconut oil
32 oz chicken or vegetable broth
32 oz regular milk or unsweetened almond milk
2 tablespoons Coconut Cream Concentrate
pinch of nutmeg

Seed and cut the squash and bake in 1/2 inch of water in a pan at 350 for about 1 1/2 hours.

When the squash is done, sauté onion in coconut oil for a few minutes until caramelized. Add the rest of the ingredients and simmer together in a pot. Season with salt and cayenne to taste. Blend mixture in blender until smooth and return to pot to warm before serving.

Recipe submitted by Kai, Lakeport, CA

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Granola and Coconut Cream Bark

example of Coconut Cream Bark shown

Granola

2½ cups oat meal or mixed grain cereal
¼ cup shredded coconut
½ cup raw sunflower seeds
¾ cup chopped nuts (not peanuts) or pistachios
25 drops brown stevia (optional)
¼ cup coconut oil
½ cup honey, or brown rice syrup
½ cup real maple syrup
½ teaspoon Himalayan salt
½ teaspoon cinnamon
1 teaspoon vanilla extract

Mix oats, shredded coconut, seeds and nuts, then set aside.

In a pan combine remaining ingredients. Heat and stir until well mix. Do not boil. Pour over oat mixture and stir to combine well. Pour granola into an edged baking pan. Bake at 300 F stirring every 10 minutes until lightly browned, about 20-30 minutes. Cool. Store in an airtight container.

I add this Granola recipe to a very similar Coconut Cream Concentrate recipe which I call Coconut Cream Bark. I have been making this recipe for almost a year now.

Coconut Cream Bark

½ cup coconut flakes
½ cup Coconut Cream Concentrate
½ teaspoon vanilla
dash Himalayan salt
1/8 teaspoon pure stevia powder

Place Coconut Cream Concentrate jar in warm water to soften if needed. Mix the rest of the ingredients with the coconut cream and allow to set up in the refrigerator if you can wait!!

Options:

Roll balls of this filling in the granola recipe above or add granola to the Coconut Cream Concentrate mixture. Cool and break apart.
Add 1 teaspoon cinnamon or 1/4 cup carob powder.
Add carob chips.
Add other flavorings such as cherry, almond, or maple.

Recipe submitted by Elaine, Bonham, TX

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Easy Vegan Macaroons

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1-1/2 cups unsweetened almond milk (can substitute regular milk if desired)
2 tablespoons virgin coconut oil
2 tablespoons coconut cream concentrate
4-6 tablespoons whole organic sugar, depending on your taste
1 tablespoon organic cornstarch
1 tablespoon coconut flour
2 cups shredded coconut
½ cup coconut flakes
2 teaspoons vanilla
1/2 teaspoon almond extract
1/2 teaspoon Himalayan salt
24 whole almonds or walnut halves for garnish
Coconut oil for greasing pans

Preheat oven to 400 degrees.

Heat milk of your choice, oil, coconut cream and sweetener of your choice on low until melted. Add cornstarch & coconut flour and whisk until smooth. Add milk mixture to all other ingredients in a large bowl and mix. Spoon batter in mounds about the size of 2 tablespoons onto cookie sheets well greased with coconut oil. Top with nuts and bake for 15-20 minutes, or until golden brown on tops and edges. Let cool before serving. Makes about two dozen.

Note: Sugar can be substituted with honey or xylitol. Use about 3 tablespoons of either one.

Recipe submitted by: Kai, Lakeport, CA

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Coconut Pancakes II

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½ cup organic wheat flour
½ cup organic coconut flour
¼ cup organic kefir
1 cup water
1 tablespoon organic unrefined sugar
1 organic egg

Mix everything but the egg and leave for a couple of hours room temp so that you can culture the mix. When ready to stoke ’em up, beat in the egg. For fresh flavor add small chunks of organic apples or even banana slices…or both.

Cook in stainless or cast iron fry pan with coconut oil. Never fry too hot that it smokes like crazy. That is bad.

Spoon out silver dollar or larger size, but smooth out if you like flat pancakes.

Set out on plate and sprinkle organic maple syrup or your favorite syrup over the delicious little gems. Enjoy!

Recipe submitted by: Kathy, Boston, MA

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Coconut Almond Balls

1/2 cup coconut flakes, divided
1 cup almonds or any kind of nut you like
2 tablespoons cocoa powder
pinch Himalayan salt
3/4 teaspoon almond extract, or any other kind of extract you like
1 tablespoon Virgin Coconut Oil
8 pitted dates or any other dried fruit
1/2 cup raisins

Put in food processor with “s” blade and process 1/4 cup coconut flakes, nuts of choice, cocoa powder, and salt until coarsely mixed. Add extract of choice, coconut oil, dates or your choice of dried fruit, and raisins. Process until mixture holds together when gently pressed between fingers. Roll into balls and then roll in 1/4 cup coconut.

Enjoy!

Recipe submitted by Pam,
Galion, OH

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Slavka Festive Sweet Potatoes

1 large red onion
1/3 cup Gold Label Virgin Coconut Oil
3 to 4 pounds sweet potatoes or yams
2 Tbsp water
1/4 cup pure maple syrup
1/4 cup chopped pecans (optional)

You will need a 2 to 3 quart skillet or pan with cover.

1. Cook onion (peeled, quartered, and thinly sliced) in Gold Label Virgin Coconut Oil, on medium heat, for one to two minutes, or just until they are limp.

2. Stir in with the onion, sweet potatoes (pealed and sliced 1/4 to 1/3 inch thick slices)

3. Add water, maple syrup, and nuts.

4. Stir and reduce heat to medium-low.

5. Cover tightly and simmer on medium-low, until potatoes are soft (about 30 minutes). You may use low heat, depending on your stove and the type of pan you use. (This recipe was made using a electric stove).

6. Mix and serve hot with a few chopped nuts sprinkled on top.

Serves 4 to 6

Note: You may need to add 1 Tbsp water during cooking to prevent sticking, depending on the type of pan you use. Thick bottom or cast iron pan works the best.

Recipe submitted by Slavka, Eagleville, PA

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Amazing Coconut Pie

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2 cups organic milk – can substitute rice milk
1/2 cup organic whole sugar – use ¾ cup if a sweeter pie is desired
1/2 cup organic whole wheat pastry flour
1/2 tsp baking powder
1/4 tsp baking soda
4 organic eggs
1/4 cup organic coconut oil
1 tsp vanilla extract
1/2 tsp almond extract
1 cup dried organic coconut

Combine milk, sugar, flour, baking powder, baking soda, eggs, oil, vanilla and almond in blender. Blend on low for 3 minutes. Pour into 9″ pie plate that has been oiled with coconut oil. Let stand 5 min. Sprinkle with coconut. With spoon lightly press on the coconut until it is moistened. Bake at 350 for 40 min or until set.

Submitted by Carol, Colorado Springs, CO

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Gluten Free Yellow Cake

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2 1/2 sticks butter – softened
1 1/3 cup organic sugar
8 large eggs – at room temperature
2 egg yolks – at room temperature
2 cups coconut flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups of milk (or half n half) + 1 tablespoon
1 tablespoon vanilla
Coconut oil

Pre heat oven to 350 degrees. With a pastry brush, grease two round 9 or 8 inch cake pans with coconut oil and dust with coconut flour.

In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and sugar together for about five minutes on medium high speed, until light and fluffy, scraping bowl occasionally. Add the egg yolks into the butter and sugar mixture and beat together until well blended. Add the rest of the eggs in one at a time, beating mixture after each addition. In a separate bowl, combine all the dry ingredients together. Add the vanilla to the milk. With mixer on low speed, add the flour and milk to the butter and egg mixture, scraping bowl when needed. When all the milk and flour mixture is used up, beat the cake batter together for about five minutes, until the color is a bit lighter and the batter is light and fluffy.

Spoon the batter into the prepared cake pans and smoothen out the tops. Bake in a 350 degree oven for about 30-35 minutes, or until toothpick inserted in center of cake comes out clean.

Place the cake pans on a wire rack and let it cool for about five minutes in the pan. Run a butter knife along the edges of the cakes before removing from pan. When cakes are completely cool, frost with Marshmallow Frosting or Chocolate Ganache. Enjoy!!

Marshmallow Frosting

1 1/2 cups organic white sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup water
1 1/2 tablespoons brown rice syrup
2 egg whites
1 1/2 teaspoon vanilla

Place sugar, cream of tartar, salt, water, and brown rice syrup in a saucepan or pot. Cook and stir over medium heat until sugar is completely dissolved, forming a syrup.

Place egg whites in a mixer bowl and whip on high speed with an electric mixer for about 45 seconds, or until egg white begin to hold their shape. Continue beating on high speed while slowly pouring hot syrup into egg whites in a fine stream. Whip for about 5 minutes longer, or until frosting loses its gloss and stands in stiff peaks. Frost cake immediately. Enjoy!!

Submitted by Sarah, Milwaukee WI

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