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Maple Glazed Carrots with Coconut Oil

Maple Glazed Carrots with Coconut Oil Photo

Maple Glazed Carrots with Coconut Oil photo by recipe author

 

Servings: 4-6
Preparation Time 30 minutes

Cook carrots in a skillet with just enough water to cover them. Add dried rosemary and mix well. Bring to a boil over medium heat and simmer until the water has evaporated and the carrots are soft.

Stir in the coconut oil, maple syrup, salt and pepper and cook for another 2-3 minutes over low heat.

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

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Kefir-Soaked Baked Buckwheat Porridge


Carrot Coconut Muffins Photo

Kefir-Soaked Baked Buckwheat Porridge photo by recipe author

Servings: 4-6
Preparation Time 75 minutes

Combine the buckwheat, chia seeds, and kefir in a medium bowl. Leave to soak overnight or for 12-24 hours.

In the morning, preheat the oven to 350 degrees ºF. Butter a 10″ cast-iron skillet.

Beat eggs in a small bowl and add to soaked buckwheat mixture. Mix seeds, coconut oil, cinnamon, vanilla, honey, coconut flour, and salt into buckwheat mixture until everything is evenly combined.

Pour mixture into buttered skillet and place in oven. Bake 50-60 minutes or until edges begin to brown and middle is set.

Allow to cool for 10 minutes before serving. Scoop into bowls and top with fresh fruit and raw milk, yogurt, or kefir.

Shannon from Santa Anna, TX just won $50 for this recipe and photo! Submit yours here.

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Carrot Coconut Muffins

 

Carrot Coconut Muffins Photo

Carrot Coconut Muffins photo by recipe author

Servings: 12 Muffins
Preparation Time: 20 minutes

Preheat oven to 375 degrees ºF.

Cream coconut oil, sucanat, and sugar well. Add eggs and sour cream. Blend in carrots and coconut.

Combine flour, baking soda, and cinnamon. Stir in until just moistened. Fill 12 muffin papers in a pan.

Bake in preheated oven for 20-25 minutes.

Julie from OH just won $50 for this recipe and photo! Submit yours here.

 

 

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Gluten Free Strawberry Pancakes


Gluten Free Gluten Free Strawberry Pancakes Photo

Gluten Free Strawberry Pancakes photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

1. Preheat griddle over medium-low heat.

2. While the bag of strawberries is unopened, crush them into a powder.

3. In a small bowl beat eggs until frothy. Mix in milk and vanilla.

4. In a medium-sized bowl combine coconut flour, strawberries, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated and clumps are gone. Allow 2 min for batter to thicken.

5. Grease griddle with butter or coconut oil. Ladle 2-3 tablespoons of batter onto griddle for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick.

6. Cook for a few minutes, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes. Makes approximately 20 small pancakes.

7. Serve with butter, honey, syrup, or fruit.

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

Jenny from Hendersonville, TN just won $50 for this recipe and photo! Submit yours here.

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Gluten Free Cranberry Currant Persimmon Bars


Gluten Free Cranberry Currant Persimmon Bars Photo

Gluten Free Cranberry Currant Persimmon Bars photo by recipe author

 

Servings: 15
Preparation Time: 40 minutes

Crust:

  • 1 cup plain almonds
  • 1/2 cup water
  • 1 cup dates (10 regular dates, pits removed)
  • 1/2 cup coconut flour
  • 1/4 cup sugar

Fruit Filling:

  • 2 medium persimmons, chopped (about 1/2-3/4 cup)
  • 1/2 cup chopped cranberries
  • 1/3 cup dried currants or raisins
  • 1/4 cup water
  • 1/2 cup sugar

Crumb Topping:

Preheat oven to 375 °F.

Crust: in a blender, puree almonds, water and dates together until smooth. In a bowl, add in date mixture and remaining crust ingredients and mix until well combined. Spread into a greased 9×13 baking pan. Bake for about 15 minutes or until lightly browned.

Filling: in a saucepan, combine fruit filling and bring to boil over medium heat. Cook for about 10 minutes or until mixture starts to thicken. Pour fruit mixture over crust.

Topping: in a small bowl, combine topping ingredients and blend together with a fork until crumbly. Sprinkle crumb mixture over fruit filling. Return bars to oven and bake for an additional 10 minutes or until crumb topping starts to brown. Let cool about 15 minutes and cut into bars.

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

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.

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Einkorn Pumpkin Muffins


Einkorn Pumpkin Muffins Photo

Einkorn Pumpkin Muffins photo by recipe author

Servings: 24
Preparation Time: 30 minutes

Preheat oven to 375 degrees ºF.

In a mixer, cream together the palm oil shortening, coconut oil and maple syrup. Add eggs and pumpkin. Blend together well.

In a separate bowl, mix together all dry ingredients.

Starting and ending with the flour mixture, alternate adding the flour mixture and the coffee to the pumpkin mixture until thoroughly combined with the pumpkin mixture. The batter will be thick and fluffy, like a heavy whipped cream.

If desired, stir in the chopped walnuts.

Grease muffin tins with palm oil shortening. Fill the muffin tins 2/3 full. Bake for 25 minutes or until tops are springy.

Leah from Orange City, FL just won $50 for this recipe and photo! Submit yours here.

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Coconut Lemon Rice

Coconut Lemon Rice Photo

Coconut Lemon Rice photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

  • 1/2 cup basmati rice
  • 1/2 bunch scallions, washed
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon slivered ginger
  • 1 cup coconut milk*
  • Juice of half a lemon
  • 1 teaspoon Himalayan pink salt

Wash and drain rice. Set aside.

Chop the white bulbs of the scallions. Keep the green part aside.

Heat a tablespoon of coconut oil in a pot / saucepan. When the oil is hot, add cumin seeds and turn the heat to low. Add ginger and the chopped scallion bulbs and sauté until the scallion browns slightly. To this add the washed rice and sauté for a minute. Finally add coconut milk, lemon juice and the salt. Bring to a boil, reduce heat and simmer covered for 15 minutes. While the rice is cooking, chop the green part of the scallions.

After 15 minutes, turn off the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff rice with a fork.

Serve the coconut rice in a plate garnished with the chopped scallion greens.

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

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

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Coconut Coffee

 

Coconut Coffee Recipe Photo

Coconut Coffee (photo by recipe author)

Servings: 1
Preparation Time: 5 minutes

Brew your coffee a bit stronger than usual. Pour into your favorite mug with the coconut oil, honey, and coconut milk. Blend until frothy.

Pour back into your mug and dust with cinnamon. Drink while hot. *Yum*

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

Amy from Milford, NE just won $50 for this recipe and photo! Submit yours here.

 

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