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French Toast with Caramelized Bananas

French Toast with Caramelized Bananas Recipe

photo by recipe author

Servings: 2
Preparation Time: 25 minutes

French Toast:

2 eggs
3/4 cup almond milk
1 teaspoon vanilla
1 teaspoon cinnamon
2 tablespoons raw honey
4 slices bread of choice
1/2 teaspoon coconut oil

Caramelized Bananas:

2 bananas, sliced
1/2 teaspoon coconut oil
1/2 teaspoon honey

Mix eggs, milk, vanilla, cinnamon and honey together until well blended.

Preheat griddle and melt coconut oil.

Dip bread slices into mix and make sure they are fully saturated. Cook bread on griddle for 2-3 minutes per side, or until browned on both sides.

For Caramelized Bananas:

Heat a separate pan and melt coconut oil. Add bananas, honey and cook until caramelized.

Divide French toast among two plates and top with bananas. Enjoy!

Recipe submitted by Melissa, Sacramento, CA

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No Bake Coconut Cookie Dough Balls

No Bake Coconut Cookie Dough Balls Recipe photo

photo by recipe author

Servings: 9
Preparation Time: 5 minutes

1/2 cup coconut cream concentrate
1/2 cup dried unsweetened shredded coconut
pinch of salt
1 teaspoon vanilla extract
1 cup medjool dates (pits removed)
3 tablespoons raw cacao nibs

Blend coconut cream concentrate with dried coconut, salt & vanilla in a food processor until well blended. Add in dates, blend until well combined, will likely take at least 60 seconds. Drop in cacao nibs, pulse until well integrated. Roll into cookie dough balls with your hands.

Will make 9 truffle sized cookie dough balls, or you can make lots of mini cookie dough balls to add to a cup of vanilla chia pudding or coconut ice cream!

Recipe submitted by Betty, Willamina, OR

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Coconut Butter Cookies

Coconut Butter Cookies Recipe

photo by recipe author

Servings: 24
Preparation Time: 10-20 minutes total

1 1/4 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon pink Himalayan salt
1/2 cup coconut oil, softened
1/2 cup raw honey
1 cup coconut cream concentrate, softened
2 pastured eggs
1 teaspoon vanilla extract

In a medium bowl, combine coconut flour, almond flour and salt.

In a large mixing bowl, beat together the softened coconut oil and honey until smooth, then add the coconut cream concentrate, egg, and vanilla and flours, beating thoroughly after each addition until smooth. Cover the bowl and place in refrigerator for at least one hour.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Using a rounded tablespoon and wet hands, form the dough into 1 1/2 inch balls, then flatten balls on baking sheet to about 1/2 inch thickness. Bake for 15 to 17 minutes, until golden brown. Cool for 5 minutes on baking sheet before removing to cooling rack to finish cooling.

Recipe submitted by Stacey, TX

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Grain Free German Pancake

Grain Free German Pancake Recipe

photo by recipe author

Servings: 3-4
Preparation Time: 10 minutes

4 large pastured eggs, yolks and whites separated
3 tablespoons sugar
1/8 teaspoon salt
1/4 cup coconut milk*
1/4 cup lukewarm water
1/4 teaspoon vanilla extract
1/2 cup arrowroot powder
3 tablespoons grass-fed butter or coconut oil

Preheat oven to 400 degrees °F.

Combine 4 yolks, sugar and salt in a bowl and whisk until thick and lemon color (about 1-2 minutes). Whisk in the milk, water and vanilla. Add in the arrowroot and whisk until smooth.

In a separate bowl, beat the egg whites until stiff peaks form, but not dry.

Add the whites to the yolk mixture, gently whisk until the whites are incorporated, but not deflated. Light foam is what you want.

Melt butter in a 10 inch oven safe skillet (I prefer cast iron) over medium heat. Once the bubbles have subsided, pour the batter into the skillet and cook until the bottom is golden (about 2 minutes).

Place the skillet in the oven and bake until it puffs up and the top is golden and feels dry and set (about 5 minutes).

Slide onto a plate and serve hot with grass-fed butter and syrup, fresh fruit sauce or warm preserves.

* 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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Coconut Chocolate Chip Cheesecake Truffles

Coconut Chocolate Chip Cheesecake Truffles Recipe

photo by recipe author

Servings: 10-12
Preparation Time: 40 minutes

16 ounces cream cheese, softened
1/3 cup coconut oil, melted and cooled
3/4 cup honey
2 teaspoons vanilla
1/2 cup coconut flour
1/2 cup shredded coconut
1/2 cup mini chocolate chips

Topping:

1/3 cup unsweetened cocoa powder
1/4 cup organic whole cane sugar

Place cream cheese in a bowl and beat until creamy. Add melted coconut oil, honey, and vanilla. Beat until well blended and creamy. Add coconut flour and shredded coconut. Mix well. Stir in chocolate chips.

Chill in the refrigerator for an hour.

Once chilled, scoop about a teaspoon full to make a one inch truffle. Place on parchment paper, and continue with the rest of the mixture.

Mix cocoa powder and sugar in small bowl. Roll each truffle in cocoa/sugar. Refrigerate when done, until ready to serve. Store leftovers (if there are any) in refrigerator.

Recipe submitted by Patrice, Owings, MD

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Chewy Almond Joy Coconut Macaroon Discs

Chewy Almond Joy Coconut Macaroon Discs Recipe

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

14 oz. sweetened condensed milk*
1 large egg white
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 cups unsweetened shredded coconut
1/4 cup chocolate chips or pieces
1/4 cup sliced almonds

Preheat oven to 325 degrees F. Line cookie sheets with parchment paper.

Stir together sweetened condensed milk, egg white, pure vanilla extract and salt. Add shredded coconut and stir until well combined. Place by teaspoonful onto parchment lined baking sheets. Spread cookie mixture out with spoon or fingers until about 1/4 inch thick.

Bake cookies for 8-10 minutes or until edges are golden brown. Cool on cookie sheet or wire rack.

Melt chocolate chips in heat-proof bowl over simmering water. Drizzle chocolate over cookies and sprinkle with sliced almonds.

* You can make your own sweetened condensed milk with our recipe here.

Recipe submitted by Rebecca, Lyons, NY

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Puerto Rican Style Rice Pudding

Puerto Rican Style Rice Pudding Recipe

photo by recipe author

Servings: 10
Preparation Time: 3 hours

1 1/2 cups of organic short-grain rice
1 teaspoon organic whole cloves
2-3 organic cinnamon sticks
5 – 2 inch pieces organic fresh ginger root
4 cups water
16 oz. of organic coconut cream concentrate
1/2 cup organic California raisins
13-14 oz. organic coconut milk*

1. Wash rice and soak in water to cover for 2 hours.

2. Add spices (cloves, cinnamon, peeled & cut ginger) to a large pot with 3 cups of water and bring to a boil. Simmer 15-20 min. Remove spices from pot.

3. Add 1 cup of water, drained rice, coconut cream concentrate and raisins and cook over low heat for 15-20 min. or until most of the liquid is absorbed, without stirring.

4. Add coconut milk and cook 20-30 min over low heat. Continue to stir the rice every 10 minutes or so to keep it from sticking to the bottom of the pot.

5. Spoon rice into a flat serving platter or individual containers and allow to cool at room temperature. Sprinkle ground cinnamon on top. Serve it warm or cold.

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

Recipe submitted by Ibelisse, Chicago, IL

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Coconut Lavender-Hibiscus Sweeties

Coconut Lavender-Hibiscus Sweeties Recipe

photo by recipe author

Servings: 12 “sweeties”
Preparation Time: 10-15 minutes

1/4 cup coconut oil (you may not use this all, depending on your consistency)
3-4 tablespoons coconut cream concentrate
1-2 tablespoons dried coconut flakes
1 tablespoon dried lavender
1 tablespoon dried hibiscus flowers
vanilla crème stevia, to taste
coconut stevia, to taste
5 drops lavender essential oil (optional)

Warm your coconut oil and coconut cream concentrate on the stove until melted, and stir in vanilla crème stevia and coconut stevia to taste.

While that is melting, add your shredded coconut, dried lavender, and dried hibiscus flowers to your food processor or blender and pulse till ground up finely. For a more pronounced vanilla flavor, you could add vanilla bean seeds to the mix. Once that is pulsed well, stir it into the coconut oil and coconut butter and stir till well mixed.

Pour your mixture into candy molds, mini cupcake liners, or allow to harden enough to use a melon baller to roll into truffles. For truffles, allow to harden in the fridge for a few minutes until the texture is hard enough to scoop out and roll into balls. If you roll into truffles, you can roll them in coconut flakes for a little extra coconutty flavor.

Refrigerate for an hour to harden (or pop in the freezer for 20 minutes if you can’t wait!) and then enjoy!

Recipe submitted by Stacey, TX

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