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Coconut Cranberry Granola

Coconut Cranberry Granola Recipe

photo by recipe author

Servings: 10
Preparation Time: 15 minutes
Serving size: 1/2 cup

1/4 cup coconut oil
1/4 cup butter
1/4 cup honey
1/4 cup organic whole cane sugar
1/2 cup purified water
1/4 teaspoon cinnamon
3 cups old fashioned oats
1/2 cup dried cranberries
3/4 cup coconut chips

1. Preheat oven to 375 degrees ºF.

2. Melt and mix coconut oil, butter, honey, sugar, water, and cinnamon in glass measuring cup.

3. Spread old fashioned oats in a 9×13 inch baking pan. Pour in the liquid mixture of the coconut oil & other melted ingredients, and stir until all the oats are saturated.

4. Bake in preheated oven for 20 minutes, uncovered. Remove from oven and flip over sections of the oats with spatula until all are overturned. Bake for another 15 minutes uncovered. Remove again, stir, and add a final 10 minutes in the oven uncovered until all are evenly lightly browned. (Total baking time is 45 minutes.)

5. Once cooled, add and mix in dried cranberries and coconut chips.

Serve plain, or with milk, (or coconut milk*), or serve as a topping to yogurt, ice cream, etc.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Zsofie , Southfield, MI

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Coconut Oil Roasted Spiced Sweet Potatoes

Coconut Oil Roasted Spiced Sweet Potatoes Recipe

photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

3 lbs. cubed sweet potatoes (about 5 medium)
3 tablespoons coconut oil, melted
1/2 teaspoon salt
2 teaspoon cinnamon
1/4 teaspoon chipotle powder
turmeric, to taste, if desired

Preheat oven to 425 degrees ºF.

Coat sweet potato cubes with coconut oil. Sprinkle seasonings on and toss until evenly coated. Place in shallow roasting pan in one layer. Bake for 45 minutes or until desired doneness and crispness.

Recipe submitted by Joanne, Delmar, DE

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Coconut Caramel Cream Filled Chocolates

Coconut Caramel Cream Filled Chocolates Recipe

photo by recipe author

Servings: 10
Preparation Time: 40 minutes

Chocolate Ingredients:

1/2 cup coconut oil
1/2 cup cocoa powder
2 tablespoons maple syrup

Caramel Cream Ingredients:

3 tablespoons coconut cream concentrate
3 tablespoons maple syrup (or honey)
1/4 teaspoon vanilla extract
2 pinches sea salt

Garnish:

Freeze dried strawberries, crumbled

Gently melt coconut oil over low heat on the stovetop. Stir in cocoa powder and maple syrup. Spoon about 1/2 tablespoon of melted chocolate into the base of your chocolate molds. Make sure the bottom of each mold is well covered. Save 1/2 of the melted chocolate for coating the tops of the candies.

Place chocolate filled molds into the freezer for 15 minutes to firm up while you make the caramel.

Gently melt the coconut cream concentrate over low heat. Stir in maple syrup, vanilla, and sea salt. This will form a caramel cream sauce. Spoon a little bit of the caramel onto each chocolate heart base. It can be easier if you use 2 spoons to do this, using one spoon to push the caramel off of the other.

Put back into the freezer for another 10 minutes to firm up caramel and 1st chocolate layer.

Cover each caramel candy with the remaining chocolate. I also like to add a couple granules of sea salt sprinkled on the top of each candy.

Freeze for another 20 minutes, and then enjoy!! You can garnish with any remaining caramel and freeze dried strawberries.

These candies will keep best stored in the freezer. I love them crisp and cool. They will get soft and melt if left in a warm spot too long.

Recipe submitted by Andrea, Willamina, OR

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Banana & Coconut Pancakes

Banana and Coconut Pancakes Recipe

photo by recipe author

Servings: 2
Preparation Time: 30 minutes

Pancake mixture:

2 ripe bananas
4 free range eggs
1/4 cup almond meal*
2 tablespoons coconut flakes
1/4 teaspoon vanilla powder
1 teaspoon baking powder
*optional – 1 teaspoon nut butter (such as almond, hazelnut or sunflower seed)

Topping:

Fresh berries
Maple syrup (if desired)

Add all pancake ingredients together in a bowl and mix with a stick mixer or whisk (if using a whisk, mash the bananas first).

Heat pan and add a little oil (don’t let the pan get too hot, but hot enough to hear a gentle sizzling sound when you pour in the mixture). Pour in small amounts of mixture at a time. Wait for bubbles to form and pop and edges to harden slightly before attempting to turn. They should be a lovely golden brown. Top with berries and/or maple syrup.

Tips: In my experience, the less oil I use in the pan, the less the pancakes stick. Sometimes I just oil the pan slightly at the start and that’s enough. It may depend on the pan. I use a heavy based frying pan.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Linda, Australia

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Chocolate Dipped Pumpkin Gingerbread Coconut Macaroons

Chocolate Dipped Pumpkin Gingerbread Coconut Macaroons Recipe

photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

1 cup dried shredded coconut
1/2 cup almond meal*
1/4 cup pureed pumpkin
2 teaspoons blackstrap molasses
2 tablespoons raw honey
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 tablespoons virgin coconut oil, melted
1/4 cup chopped (or chips) 70-80% dark chocolate

Preheat the oven to 300 degrees ºF.

In a medium-sized bowl mix together the shredded coconut and almond meal.

In a separate bowl combine the pumpkin, molasses, raw honey, cinnamon, ginger and nutmeg and then add it to the coconut and almond meal mixture. Use a spatula to blend and fold everything together and then drizzle in the coconut oil and mix again.

Place tablespoons of the mixture onto a parchment paper-lined baking sheet. Bake for 30-35 minutes until just starting to turn golden brown on the bottom edges.

Once the macaroons have cooled, melt the chocolate in a small bowl and dip the bottom of each macaroon into the chocolate. Place the macaroons back onto the parchment-lined pan and allow the chocolate to cool and harden.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Crystal, Baldwin, WI

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Clementine Cranberry Coconut Macaroons

Clementine Cranberry Coconut Macaroons Recipe

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

1 1/4 cup dry organic flaked coconut
2/3 cup raw organic almonds
2/3 cup juice from fresh ripe organic clementines (about 10), reserve the peel for another recipe
1/2 cup water
1/4 teaspoon fresh ground pink salt
1 tablespoon fresh ground dried orange peel
1/2 cup raw honey
1 cup unsweetened organic dried cranberries

Pulse coconut in a food processor to make small flakes but not powder, you still want to see texture. Grind almonds to a medium coarse grind.

In a large bowl, mix the coconut, fruit juice and water. Allow to rehydrate at room temperature for 1 hour, stir occasionally. Squeeze out and then drain the coconut in a wire mesh strainer. allow to continue to drain for 3 hours while stirring and pressing/squeezing occasionally.

Mix almond meal, salt and orange peel well in food processor and add honey. Blend well until incorporated (this is your almond paste).

In a mixing bowl, put in the almond paste and knead in the coconut and cranberries until blended well. Using a metal scoop, scoop up mixture and pack it well, place on dehydrator tray that is meant for fruit leather (the one that is solid without slots).

Cover and dehydrate for a total of about 10 hours. Check every hour and pack down with scoop to maintain shape. After about 7 hours you should be able to transfer macaroons to regular dehydrating tray without them falling apart. Continue to dry until firm but still chewy. Store in an airtight container for up to 1 week.

Recipe submitted by Joelle, South Lake Tahoe, CA

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Coconut Curry Chicken Meatball Soup

Coconut Curry Chicken Meatball Soup Recipe

photo by recipe author

Servings: 3-4
Preparation Time: 10

1 bunch green onions
8 oz mushrooms, shiitake or button
1 lb ground chicken breast
1/2 pastured egg, beaten
1 garlic clove, finely minced
1 teaspoon salt
14 oz full fat coconut milk*
1/2 cup chicken broth (preferably homemade)
1 tablespoon organic fermented soy sauce
1 1/2 tbsp red curry paste
1 1-2 inch piece of peeled fresh ginger

Chop the whites off of the onions and set the greens aside for the soup. Finely chop 1/2 cup of the mushrooms and save the rest for the soup.

Combine the chicken, egg, chopped whites, chopped mushrooms, minced garlic and salt in a bowl.

Form the meat into desired size meatballs and place in the bottom of the crockpot.

Combine the coconut milk, broth, soy sauce and curry paste in a mixing bowl. Add the remaining mushrooms and chopped greens from the onions. Pour over the meatballs and place the piece of ginger into the liquid.

Cook on high for 2 1/2 to 3 hours, add salt if needed

Quick notes

I imagine this will work in a soup pot or could also be cooked on the low setting of your crockpot for longer if need be. You could add some additional vegetables such as broccoli, red pepper and snow peas if you wanted to. It may not be as soupy, but still good!!! This would also be great served over cauliflower rice or white rice if you tolerate it.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Kate, Highlands Ranch, CO

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Pumpkin Pie Truffles

Pumpkin Pie Truffles Recipe

photo by recipe author

Servings: 20

1/2 cup coconut cream concentrate, warmed to liquid
1/2 cup organic pumpkin puree
1/4 cup coconut oil, warmed to liquid
3 tablespoons honey (or to taste)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
6 ounces dark chocolate, for dipping

In a small bowl, stir together all of the ingredients but the chocolate. Taste the mixture and adjust the seasonings, if needed. Chill the filling until it is firm enough to roll into small balls.

Roll the filling into rounds for the truffle centers-this will make about twenty candies. Place the rolled truffle centers onto a plate and refrigerate again until firm.

Melt the chocolate in a double boiler or over very low heat. When the chocolate is smooth, use a fork to dip the chilled truffle centers, turning them to coat well, and then transfer the dipped truffles to waxed paper or parchment paper to cool. Let the chocolate set completely and then they are ready to serve.

Recipe submitted by Angela, Longmont, CO

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