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Grain-Free Strawberries ‘n “Cream” Porridge

Grain-Free Strawberries ‘n Cream Porridge Recipe photo

photo by recipe author

Servings: 2
Preparation Time: 10 minutes

1 1/2 cups coconut milk*
6 tablespoons coconut flour
2 eggs
1/8 teaspoon salt
1 tablespoon pure maple syrup or honey
1 tablespoon coconut oil
1/2 – 2/3 cup chopped strawberries (about 4 or 5 medium berries)

In a small saucepan whisk together the first 5 ingredients. Bring to a boil over medium heat, stirring constantly. Add the coconut oil and reduce heat to medium-low. Boil and stir about 3 minutes until thick and creamy. Stir in strawberries. Serve warm.

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

Recipe submitted by Melodie, Fort Mill, SC

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Grain Free Chocolate Cherry Blondies

Grain Free Chocolate Cherry Blondies Recipe photo

photo by recipe author

Servings: 8
Preparation Time: 10

5 tablespoons grass-fed butter or coconut oil, softened
1/2 – 3/4 cup sugar
1 pastured egg
2 teaspoons vanilla extract
2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/2 – 3/4 cup cherries (cut into fourths)**

Preheat oven to 350 degrees F.

Place the softened butter/oil and sugar in a mixing bowl and cream with a hand mixer or in a stand up mixer until fluffy. Add the egg and vanilla and continue to blend.

In a mixing bowl combine the flour, soda and salt. Slowly add the flour mixture to the wet mixture as you continue to beat until well combined.

Fold in the chocolate chips and lastly, fold in the cherries.

Bake for about 25 minutes until slightly brown.

Let cool for 30 minutes before cutting into them (I prefer these out of the refrigerator cold).

**It is almost impossible to find fresh cherries this time of year, so frozen is what you will use. They tend to be very dark in color and that is why this looks like a blueberry blondie. It is best to keep them frozen until you have added the chocolate chips so they do not melt and bleed into the dough.

Recipe submitted by Kate, Highlands Ranch, CO

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Chewy Peanut Butter Coconut Macaroon Discs

Chewy Peanut Butter 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 cup peanut butter
1/8 teaspoon salt
2 cups unsweetened shredded coconut

Preheat oven to 325 degrees F.

Line cookie sheets with parchment paper. Stir together sweetened condensed milk, egg white, pure vanilla extract, peanut butter 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.

Options: you can add chocolate chips or pieces in place of some of the shredded coconut (change to 1 3/4 cups shredded coconut & 1/4 cup chocolate chips) before baking or melt chocolate and drizzle over cookies after baking.

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

Recipe submitted by Rebecca, Lyons, NY

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Coconut Blueberry Smoothie

Coconut Blueberry Smoothie Recipe

photo by recipe author

Servings: 1
Preparation Time: 5 minutes

6 oz organic coconut milk*
1/2 cup organic blueberries
1/2 banana
2 tablespoons organic whole milk plain yogurt
1 tablespoon virgin coconut oil
6-8 ice cubes, depending on how you like it.

Toss all the ingredients in the blender and blend well until frothy. Pour into a glass and enjoy!

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

Recipe submitted by Amanda, Memphis, TN

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Almond Coconut Chocolate

Almond Coconut Chocolate Recipe

photo by recipe author

Servings: 6-12
Preparation Time: 5-10 minutes

2/3 cups coconut oil
1 cup organic cocoa powder
1 tablespoon organic whole sugar
2 teaspoons vanilla
1/2 cup organic coconut flakes
1/2 cup almonds

Melt coconut oil over low heat. Transfer coconut oil to medium mixing bowl. Add cocoa powder, whole sugar, and vanilla and mix until well blended. Stir in coconut flakes and almonds.

Pour onto wax paper and put in freezer to harden. Cut, serve and enjoy!

Recipe submitted by Lisa, Geneva, IL

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Gluten Free Banana Muffins

Gluten Free Banana Muffins Recipe

photo by recipe author

Servings: 10
Preparation Time: 10 minutes

2 mashed very ripe bananas, or 3 completely black bananas*
1/3 cup coconut oil
3 eggs
2-4 tablespoons whole cane sugar, real maple syrup, or honey*
1 teaspoon vanilla extract, optional
1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Preheat the oven to 350 degrees.

Combine the first 5 ingredients until well blended. Stir in the remaining 4 ingredients until smooth. Prepare paper muffin liners, or use coconut oil to grease approximately 10 muffin holes. Divide batter evenly among the ten muffin liners. They should be about half full. You may fill 11 or 12 if the bananas are extra large.

Bake at 350 degrees for about 23-25 minutes or until the tops are golden brown.

*Use less natural sweetener if you are using 3 black bananas. The sweetener can probably be omitted completely if you are trying to avoid all sweeteners.

Recipe submitted by Melodie, Fort Mill, SC

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Iced Coconut Cream Dream

Iced Coconut Cream Dream Recipe

photo by recipe author

Servings: 4
Preparation Time: 15-20 minutes

1/2 cup cashews
3 tablespoons dark organic cocoa powder
2 bananas, sliced and frozen
3/4 cup coconut cream concentrate
2 tablespoons honey
8 ounces fresh or frozen strawberries slightly thawed; sliced OR whole cherries, fresh or frozen, slightly thawed.
1/2 cup walnuts, roughly chopped
Chocolate balsamic vinegar or hot fudge sauce

Coconut Cream Topping:

1/4 cup coconut cream concentrate
1 teaspoon vanilla extract
Stevia powder

Put cashews in a food processor fitted with the metal blade. Process until fine. Add the cocoa powder, bananas, coconut cream, and honey. It may be necessary to let the bananas sit there for a few minutes to thaw slightly for ease of processing. Process until smooth.

Freeze mixture for 30 minutes or until firm enough to make nice scoops.

For the topping: place coconut cream with a little coconut water or filtered water into a blender. Blend until smooth and thick. Add vanilla extract and sweeten with stevia, to taste. Put in the freezer just until ready to serve.

Scoop ice cream into serving dishes. Top with sliced strawberries or whole cherries. Drizzle with balsamic vinegar or hot fudge sauce. Top off with a tablespoon of coconut cream topping and sprinkle with walnuts.

Recipe submitted by Charlene, Wareham, MA

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Coconut Chicken with Plum Sauce

Coconut Chicken with Plum Sauce Recipe

photo by recipe author

Servings: 4
Preparation Time: 25 minutes

4 to 6 bone-in chicken thighs
1/2 cup coconut flour
1/2 teaspoon salt
2 tablespoons coconut oil
1/3 cup water
3 tablespoons white wine vinegar
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper
6-8 Italian plums, pitted and halved

Dredge the chicken with the coconut flour, coating all sides. Sprinkle with the salt.

In a 12-inch skillet, heat coconut oil over medium heat. When it is melted, add the chicken pieces, skin sides down. Cook for 4-5 minutes, or until the skin is getting crispy. Flip over the chicken to let it brown for 2-3 minutes on the other side.

Stir together the water, vinegar, garlic, and pepper, and pour it around the chicken. Tuck the plum halves around the chicken pieces. Cover the pan and let it cook for 10 minutes, or until the chicken is cooked through. The sauce will thicken as it cooks, but for a thicker sauce, uncover the skillet and let it cook for an additional 3-5 minutes, or until the sauce is the desired consistency. Taste and adjust seasonings, if needed.

Recipe submitted by Angela, Longmont, CO

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