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Chocolate Banana Coconut Flour Muffins

Chocolate Banana Coconut Flour Muffins Recipe photo
Chocolate Banana Coconut Flour Muffins Recipe
photo by recipe author

Servings: 10 muffins
Preparation Time: 10 to 15 minutes

Approximately 1/4 cup chocolate chips

Preheat oven to 350 degrees.

Line muffin tin with liners. Combine all ingredients (except for the chocolate chips) in a mixing bowl. Mix with a paddle attachment until well combined. Fill liners with batter about 2/3 of the way full. Top with chocolate chips.

Bake for approximately 15 to 20 minutes. Cool. Consume.

Recipe submitted by Jenny, Maryville, TN

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Coconut Cashew Cookies

Coconut Cashew Cookies Recipe photo
Coconut Cashew Cookies Recipe
photo by recipe author

Servings: 20
Preparation Time: 15 minutes

Preheat oven to 350 degrees F.

Place the cashews and coconut in a food processor and pulse until a coarse sand texture is created.

Add the sweetener, vanilla beans, salt and soda and pulse until combined.

Add in the oil and coconut milk and pulse again to form a dough.

Using a cookie scoop or spoon, place balls of dough on a parchment cookie sheet and press down slightly on each dough ball. They will spread more in the oven.

Place an additional cookie sheet under the other sheet to prevent the bottoms of the cookies from browning too much.

Bake at 350 for 8-10 minutes, until slightly brown.

Remove from the oven and let the cookies sit on the cookie sheet for 5 minutes to set then place them on a cooling rack to get crisp.

Store in an airtight container.

* 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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Intense Mushroom Coconut Soup

Intense Mushroom Coconut Soup Recipe photo
Intense Mushroom Coconut Soup Recipe
photo by recipe author

If you are serving to family, let them remove the 3 bay leaves as they find them in the soup. The flavors will be subtle and complex, with a predominance of mushroom, and a hint of coconut. This is on the permanent soup list for a meal at our house.

Servings: 3
Preparation Time: 30-40 minutes

  • 4 cups boiling water
  • 2 bouillon cubes: one vegetable and one chicken flavor (or fresh soup stock)
  • 8 ounces chopped fresh mushrooms
  • 3 tablespoons virgin coconut oil
  • 1 medium onion, diced
  • 2 tablespoons thyme
  • 3 bay leaves
  • 5 large cloves garlic, minced
  • 1/4 cup white wine
  • 1 1/2 cups coconut milk (*made from dried coconut for flavor)
  • 1 teaspoon Himalayan salt (to taste)
  • 2 teaspoons fresh grind black pepper (to taste)
  • 2 tablespoons Thai fish sauce
  • Garnish chopped cucumber and celery leaves

Boil 4 cups water in a medium pot and add the bouillon cubes until they dissolve, or use stock.

While you are waiting for the water to boil and the cubes to dissolve, finely chop your mushrooms, then add them to the stock and set this aside for 20 minutes.

Sauté the chopped onion in the coconut oil in a heavy bottom soup pot for 6 minutes or until the onions are transparent and golden.

After 20 minutes, strain the mushrooms from the bouillon liquid and reserve the liquid. Add the strained mushrooms to the sautéed onions. Add the thyme. Sauté for another 6 minutes or until tender.

Add the bay leaves, minced garlic and white wine, heating for another minute.

For thickener: Take 1/2 cup of reserved broth (which has cooled a little by now) and put into a clean jar with 1/3 cup whole wheat flour (or a few tablespoons of corn starch for gluten free) and 2 tablespoons of Thai fish sauce. Put the lid on, and shake to mix.

Add the rest of the broth and the cup coconut milk to the mushroom mix, heat to simmer. Thicken by drizzling in the wheat and fish sauce mix from the jar, simmer and stir about 3 minutes until it thickens slightly. Salt and pepper to taste. Let the flavors blend for another 10 minutes if you can wait, remove the bay leaves, then heat and serve. Garnish with a mound of chopped cucumber and celery leaves if desired.

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

Recipe submitted by Karen, Fraser, MI

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No Bake Coconut Brownie Bites

No Bake Coconut Brownie Bites Recipe photo
No Bake Coconut Brownie Bites Recipe photo
photo by recipe author

Servings: 16 brownies or 8 bars
Preparation Time: 2 hours, 10 minutes

Soak the dates or figs in a bowl covering them with water for about 1 hour. This will soften them and help the mixing process along.

1. After the dates or figs have soaked, drain them through a colander and place them in a food processor with the blade already in place. You will need the S blade.

2. Add the remaining ingredients and process for about 15-20 seconds until a thick dough forms. It will be very thick and pasty.

3. Remove the dough and place it in an 8″x8″ glass baking dish.

4. Press the mixture down with your hands and press it for several minutes “kneading” it with your fingers to press to the edges. You want to make sure it is completely even. It doesn’t have to be quite smooth at this point, just even.

5. Now, take the juice from one lemon and squeeze it on top of the mixture. You will not be able to taste it, but it does enhance the flavor of the chocolate. The acid from the lemon will help smooth everything down and the juice will help to make the smoothing process easier.

6. Take the back of a large spoon and smooth everything down across the top until it has a smooth finish.

7. Sprinkle with additional coconut for garnish if desired.

Place the pan in the fridge so it can chill for one hour, or overnight.

9. When you’re ready to cut the brownies, take the pan out of the fridge and cut in 4 strips vertically and then cut 4 more strips the opposite way horizontally.

10. Chill in the fridge for one hour or overnight.

11. When ready to serve, just lift each brownie out of the pan with a fork or spatula.

12. Keeps for one week in the fridge.

Recipe submitted by Heather, Moore, SC

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Coconut Almond Granola

Coconut Almond Granola Recipe photo
Coconut Almond Granola Recipe
photo by recipe author

Servings: 6
Preparation Time: 20 minutes

1. Preheat oven to 250 degrees F.

2. Cover a medium sized baking sheet with parchment paper.

3. Mix the oats, almonds, coconut chips, pumpkin seeds, flax seed, cinnamon, ginger, and nutmeg together in a large bowl.

4. Combine the coconut oil and honey in a small pan and melt oil over medium heat. (You can skip this step if your oil is not solid.)

5. After the coconut oil melts, stir in vanilla and salt.

6. Pour the liquids over the dry mixture and stir together.

7. Spread the mixture onto the parchment paper covered pan and bake for 75 minutes, or until very slightly browned.

8. After the granola cools, you can break it up and store in an airtight container for up to 2 weeks.

Recipe submitted by Gena, Maypearl, TX

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Gluten Free Salmon Cakes

Gluten Free Salmon Cakes Recipe photo
Gluten Free Salmon Cakes Recipe
photo by recipe author

Servings: 2-3
Preparation Time: 12 minutes

  • 2 tablespoons onion, finely diced
  • 2 tablespoons celery, finely diced
  • 1 tablespoon parsley, finely chopped
  • 1 small garlic clove, finely minced
  • 1/4 cup avocado, mashed
  • 1 teaspoon Old Bay seasoning (or other preferred seasoning)
  • 1/4 teaspoon dried dill
  • 6 oz cooked salmon
  • 1 1/2 tablespoons coconut flour
  • 2-3 tablespoons full-fat coconut milk*
  • 2 tablespoons coconut oil

Finely chop the onion, celery, parsley, and garlic. Place the chopped veggies, avocado, seasoning, salmon, and coconut flour to a bowl. Mix well then add 2 tablespoons coconut milk and mix again. Add additional coconut milk, up to a tablespoon, if needed to hold the mixture together. Add additional salt and pepper to taste.

Form patties and arrange on a plate or other dish. Make 14-16 mini cakes or 5-7 medium sized cakes. Cover place and place in the refrigerator for approximately an hour.

To cook, heat coconut oil in skillet over med heat. When the oil is hot, add cakes, cooking in batches if necessary to avoid overcrowding. Fry 4-5 minutes per side, flipping only once (make sure first side is crispy and golden brown before flipping).

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

Recipe submitted by Annie, Atlanta, GA

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Coconut Flour Banana Pancakes

Coconut Flour Banana Pancakes Recipe photo
Coconut Flour Banana Pancakes Recipe
photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Add-ins (optional): dried blueberries, walnuts, or coconut flakes.

Let sit for about 5 minutes. This allows the coconut flour to thicken the batter.

Pour batter onto pan or griddle (silver dollar size). Cook on the first side for about 4-6 minutes depending on the heat level. They will begin to bubble at about 2 minutes but don’t get impatient and flip them!

Okay, they should start to look as if the top side is nearly done cooking. You can tell it is the right time when the top takes on more of a matte look and no longer looks like raw batter. At this point they are ready to be flipped.

Recipe submitted by Brittany, Fishers, IN

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Creamy Chicken Soup

Creamy Chicken Soup Recipe photo
Creamy Chicken Soup Recipe
photo by recipe author

Servings: 6
Preparation Time: 1 hour

  • 3 lb. whole chicken, cooked and shredded
  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 4 cloves garlic
  • 1/4 – 1/2 cup butter
  • 1/8 – 1/2 cup coconut flour
  • 2 cups chicken stock, more if needed
  • 16 ounces stewed tomatoes, juices included
  • 2 zucchini, chopped
  • 2 yellow squashes, chopped
  • 2 carrots, chopped
  • 2 celery, chopped
  • 14 ounces coconut milk (full fat, not light)*
  • cilantro
  • avocado

Season chicken well and cook, let cool, and pull all meat off the bones and shred. Set aside.

In a large pot, melt coconut oil in a pan, cook onion until it begins to soften, add garlic and cook for a few minutes.

Add butter and stir flour in slowly to create a paste (making a roux). The more flour and butter you add the thicker the soup. Whisk in chicken stock. If it is too thick, add more stock.

Add in all veggies and the shredded chicken. Season to taste with seasoning such as salt, pepper, oregano, thyme, sage, rosemary, basil, etc. Let simmer as long as possible, minimum half hour.

Shortly before serving, add coconut milk to make it creamy. Let simmer 5-10 more minutes and serve!

Best when topped with chopped cilantro and avocado.

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

Recipe submitted by Chelsea, Chicago, IL

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