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Mocha Chocolate Chip Cookies

Mocha Chocolate Chip Cookies Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

2 tablespoons cocoa
3/4 cup oats (regular or instant)
1/4 cup + 2 tablespoons coconut flour
1/4 teaspoon salt
1/4 cup sugar
1 1/2 teaspoons instant coffee
1/4 cup carob chips (or chocolate chips of choice)
1/4 cup melted coconut oil
1/2 teaspoon vanilla

Mix all ingredients completely and scoop onto a cookie sheet. Refrigerate until solid enough to hold together. ENJOY!! Keep extras refrigerated.

Recipe submitted by Jamie & Kristin, Easley, SC

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Gluten Free Coconut Zucchini Mini Muffins with Lemon Cream Cheese Frosting

Gluten Free Coconut Zucchini Mini Muffins
with Lemon Cream Cheese Frosting Recipe

photo by recipe author

Servings: 6
Preparation Time: 30 minutes

Muffins:

2 eggs, beaten
1/2 cup brown sugar
2 tablespoons raw honey
1 teaspoon vanilla
1/2 cup coconut oil, melted
2 cups shredded zucchini
1/2 cup walnuts, chopped
1/2 cup coconut flakes
1/2 cup sorghum flour
1/2 cup garbanzo bean flour
1/2 cup tapioca flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda

Frosting:

8 oz cream cheese, softened
1 tablespoon lemon juice
2 teaspoon lemon zest
1 tablespoon raw honey
1/2 cup coconut oil, melted
3/4 cup powdered sugar

Muffins: Preheat oven to 350 degrees ºF.

Combine eggs, sugar, honey, vanilla, coconut oil and mix well. Fold in zucchini, walnuts and coconut.

In separate bowl, combine flours (can substitute with your favorite GF flour blend or regular flour), baking powder, ginger, cinnamon and baking soda and add to wet ingredients. Mix until just combined. Place into ungreased muffin trays (lined or unlined). Bake 18 – 20 minutes or until toothpick comes out clean. Cool completely, top with lemon cream cheese frosting (below) or your favorite frosting recipe.

Frosting: Combine everything except sugar and beat until smooth. Add powdered sugar until desired texture & sweetness (can reduce sugar or substitute more raw honey for part of the sugar. If you choose to add honey in place of sugar, you may need to reduce the amount of melted coconut oil). If too thick, add more melted coconut oil and continue to beat until fluffy.

Recipe submitted by Rebecca, Lyons, NY

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Red Coconut Curry

Red Coconut Curry Recipe

photo by recipe author

Servings: 8
Preparation Time: 20 minutes

2 tablespoons red curry paste
2 tablespoons organic virgin coconut oil
2 cloves garlic, minced
1 onion, chopped
4 cups coconut milk*
2 chicken breasts, thinly sliced
1 jicama, chopped (optional)
1 stalk lemongrass, bruised and cut into 3″ length
3 – 5 Kafir lime leaves
Basil for garnish

In large pan, sauté curry paste in coconut oil for 4 minutes over med high heat. Add garlic and onion, sauté for 5 more minutes. Add coconut milk, chicken, jicama, lemongrass and lime leaves.

Cover and reduce heat; stir occasionally simmering for 20 – 30 minutes. Serve over brown Jasmine rice.

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

Recipe submitted by Cheryl, OKC, OK

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Wholesome Honey Cookies

Wholesome Honey Cookies Recipe

photo by recipe author

Servings: 3 dozen
Preparation Time: 25 minutes total

1/3 cup virgin coconut oil
1 cup raw honey
2 eggs
1 cup unsweetened almond milk
3 1/2 cups gluten-free oat flour
1/2 cup brown rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 375 degrees F.

Combine virgin coconut oil and honey. Stir in eggs and milk.

Sift together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Combine flour mixture with honey mixture.

Place by teaspoonfuls on a greased baking sheet. Bake 12 minutes (or until golden brown underneath cookie). Allow to cool before serving.

Recipe submitted by Emily, Ottawa, Canada

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Coconut Cream Chocolate Walnut Fudge

Coconut Cream Chocolate Walnut Fudge Recipe

photo by recipe author

Servings: Makes about 1/2 lb. of fudge
Preparation Time: 5 minutes + chill time

1/2 cup cocoa powder
1/4 cup honey
3 tablespoons coconut cream concentrate
1 tablespoon coconut oil
1/4 cup hot water
1/2 teaspoon vanilla
1 cup chopped walnuts*

Possible variations/additions: 1/4 teaspoon cinnamon, pinch of sea salt, 1/8 teaspoon cayenne pepper, 1/8 teaspoon chili powder.

Sift cocoa powder through a sieve into a medium bowl. Add honey, coconut cream concentrate, coconut oil and hot water. Stir vigorously until smooth. Stir in vanilla and chopped walnuts, if using.

Pour into a small dish or pan. I use a 4″ x 8″ ramekin. Chill until set. Cut into squares and store on waxed paper in a container in the refrigerator.

Recipe submitted by Karen, Quincy, CA

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Dairy Free Lemon Mousse

Dairy Free Lemon Mousse Recipe

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

6 farm fresh eggs
2 tablespoons lemon zest (2 lemons)
4 tablespoons or more of fresh lemon juice (2 lemons)
1/4 – 1/2 cup liquid or granulated sweetener
1/2 cup coconut cream*
sea salt

Place the yolks, sweetener, zest and juice in a double boiler over a pot of boiling water. Whisk about 10 minutes until the mixture thickens.

Once it has thickened, place in the fridge for about half an hour to cool or the freezer for 10 minutes.

Place the egg whites in a bowl with a dash of sea salt and set aside. Place the cream in a bowl and beat it until it is whipped and stiff, set aside. Beat the egg whites with the salt until stiff peaks are formed.

Once the yolk mixture has cooled a bit, add it slowly to the cream and combine. Now fold in the egg whites into the yolk and cream mixture.

Once mixture is combined, spoon into serving dish and refrigerate to allow the mousse to set up.

Quick notes

*Coconut cream is the thick cream that settles at the top of refrigerated full fat coconut milk. For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Variations

The lemon zest can be felt in the mouth, so if this texture bothers you, I’d suggest blending the yolk mixture with the cream in a blender. Then, pour mixture into a bowl to then fold in the egg whites. This recipe will work with limes or oranges as well. Amount of zest and juice may vary.

Recipe submitted by Kate, Highlands Ranch, CO

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Grain Free Coconut Lemon Blueberry Pound Cake/Bread

Grain Free Coconut Lemon Blueberry Pound Cake Recipe

photo by recipe author

Servings: 3 mini loaves – 6 servings per loaf
Preparation Time: 15 minutes

2/3 cup sifted coconut flour
1 teaspoon baking powder
1/2 teaspoon Himalayan salt
1/2 cup shredded unsweetened coconut
8 eggs
1/2 cup raw honey
1/2 cup fresh lemon juice (l lemon)
1 teaspoon lemon extract
1/2 cup melted butter (or 1/4 cup butter and 1/4 cup coconut oil, melted)
1 heaping cup fresh blueberries or frozen right out of freezer

Pre-heat oven to 350 degrees ºF. Thoroughly grease 3 mini bread pans (5 1/2 X 3 1/2 in) with coconut oil.

Mix dry ingredients and set aside. In large bowl beat eggs then add honey, lemon juice, lemon extract and melted butter. Mix thoroughly. Add dry ingredients and whisk or beat until well combined. Fold in blueberries. Pour batter into mini loaf pans.

Bake in preheated oven for 40-45 minutes. Toothpick should come out clean.

Cool pans on rack for 10 minutes then remove bread. Store in refrigerator after cooled. Freezes well.

Recipe submitted by Ela, Detroit, MI

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Quindim – Brazilian Coconut Custard

Quindim Recipe

photo by recipe author

You can place some fresh raspberries around the custard and on top, as a decoration. They taste like heaven together!

Servings: 9
Preparation Time: 30 minutes

1 cup filtered water
3/4 cup organic sugar
1 tablespoon vanilla extract or 1 vanilla bean, scrapped
1 tablespoon butter
12 egg yolks
1 cup dried unsweetened coconut
Boiled water for water bath

Pre-heat oven to 350 degrees ºF.

Boil about 4 cups of water. Butter a regular size muffin pan with extra butter and dust with extra sugar. You will need to butter and dust with sugar just 9 molds, which is the amount of quindins you are getting with this recipe.

In a small saucepan add water, sugar, vanilla extract or scrapped vanilla bean (add the bean to the water also) and bring to a boil. After it starts boiling, set the timer for 5 minutes. After the time has passed, remove the liquid from heat, remove the beans, if using, and strain the liquid to a medium bowl, add butter and let it cool. Mix the egg yolks and the dried coconut and add this mixture to the cooled liquid. Mix well and pour into the prepared muffin pans, about 3/4 full.

Prepare a water bath by pouring boiling water into a cooking sheet and setting the muffin pan on top. Bake for 22 minutes. Remove from oven, let it cool for 5 minutes. After that pass a knife or a spatula around the custard to loosen a bit. Place another cooking sheet on top of the muffin pan and invert. The custards should come out easily. Enjoy this dessert at room temperature. Can be stored in the refrigerator for a few days, if it lasts!

Recipe submitted by Sirlei, Athens, OH

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