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Chocolate Strawberry Brownie Cookies (Grain Free)

Chocolate Strawberry Brownie Cookies Recipe

photo by recipe author

Servings: 16-18
Preparation Time: 15

1/3 cup grass-fed butter or coconut oil
1/4 cup cacao or cocoa powder
3/4 cup dark chocolate chips, divided
3 tablespoons full fat coconut milk*
1/2 cup sugar
1 tablespoon vanilla
1 1/2 cups almond flour**
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup fresh strawberries, chopped

Preheat oven to 350 degrees F.

Melt the butter/oil in a saucepan. Once melted, add the cocoa/cacao powder and 1/4 cup of chocolate chips and remove from heat.

Once the chocolate chips have melted, add the coconut milk, sugar and vanilla and blend with hand mixer.

Combine the almond flour, salt and soda in a mixing bowl. Pour the butter mixture into the flour mixture and stir well.

Fold in the additional 1/2 cup chocolate chips and strawberries.

Bake on a parchment lined cookie sheet for 11-13 minutes.

Let cookies set up on the cookie sheet for at least 5 minutes or they will fall apart. Let cool on a cooling rack to continue to set up. Store in an airtight container.

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

Recipe submitted by Kate, Highland Ranch, CO

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Salted Coconut Caramels

Salted Coconut Caramels Recipe

photo by recipe author

Servings: 30
Preparation Time: up to 60 minutes

14oz fresh coconut milk*
1/2 cup sugar
1/4 cup butter
1/2 teaspoon salt or to taste
Course sea salt for sprinkling

Place coconut milk, sugar, butter and salt in saucepan. Bring to a boil over medium high heat, stirring frequently. Continue cooking at a low boil and stirring for 30 minutes for sauce or 45-60 minutes for candies. At around 35-40 minutes the butter fat will separate from caramel, pour off and continue cooking to the desired texture (if more oil forms pour off). Keep an eye as it burns quickly at this point.

For sauce pour into jar and cool. For candies pour onto parchment paper and let cool slight then sprinkle with salt. Cool completely then cut into 1 inch squares.

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

Recipe submitted by Keith, Fairfield, CA

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Plum and Ginger Crisp

Plum and Ginger Crisp Recipe

photo by recipe author

Servings: 8
Preparation Time: 45 minutes

1 cup almond flour
1/2 cup unsweetened, flaked coconut
1 teaspoon cinnamon
pinch of salt
1 tablespoon honey
5 tablespoons virgin coconut oil, warmed to liquid
1/2 cup chopped pecans
2 1/2 pounds red plums (about 8 medium plums), pitted and sliced
2 tablespoons heavy cream
1 teaspoon vanilla extract
3 tablespoons chopped, crystallized ginger

Preheat the oven to 375 degrees F. Grease an 6 by 10 inch baking pan to coat (you can use an 8 by 8, if you prefer).

In a small mixing bowl, stir together the almond flour, flaked coconut, cinnamon, salt, and honey. Stir in the melted coconut oil until incorporated, and then stir in the pecans.

Spread the sliced plums in the prepared baking dish, and drizzle with the cream and vanilla. Sprinkle the chopped, crystallized ginger evenly over the top, and then spoon the topping over the plums.

Bake for 35 minutes, or until the plums are bubbly and the topping is lightly browned. Serve warm, with softly whipped cream, if desired.

Recipe submitted by Angela, Longmont, CO

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Roasted Coconut Cauliflower

Roasted Coconut Cauliflower Recipe

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

1 large head cauliflower
2 tablespoons solid coconut oil (approx. 1 1/2 tablespoons melted)
1-2 teaspoons sage
1-2 teaspoons thyme
Salt & pepper, to taste
fresh lemon juice

Preheat oven to 400 degrees F.

Prep cauliflower by cutting into pieces and wash. Dry well.

Put cauliflower into a large bowl add melted coconut oil, sage, thyme, and salt & pepper to taste. Mix together very well to coat all cauliflower.

Place on a baking sheet and bake for 25 minutes. The cauliflower will begin to brown around the edges.

Remove from oven and place back in the bowl and squeeze fresh lemon juice over top, mix well.

All ingredients can be adjusted for desired flavor.

Recipe submitted by Chelsea, Chicago, IL

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Lemon Coconut Macaroons

Lemon Coconut Macaroons Recipe

photo by recipe author

Servings: 12-16
Preparation Time: 20 minutes

1 1/3 cup shredded unsweetened coconut
1/3 cup organic whole sugar
2 tablespoons coconut flour
1 teaspoon baking powder
2 tablespoons water
2 egg whites
1/4 teaspoon lemon extract

Preheat oven to 350 degrees F.

Combine all dry ingredients together, mixing well, and then add the wet ingredients. Drop by rounded teaspoonful onto cookie sheet.

Bake until golden on the edges, approximately 10 minutes, but begin checking at 8 minutes, as all oven temperatures vary.

Recipe submitted by Megan, Harrisonville, MO

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German Chocolate Style Bars

German Chocolate Style Bars Recipe

photo by recipe author

Servings: 25 bars
Preparation Time: 30 minutes plus chilling

Bottom layer:

12 pitted dates
1/2 cup raw honey
1 cup almond butter
1/2 cup coconut cream concentrate
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract

Topping:

1 cup toasted pecans
1 cup toasted unsweetened coconut flakes
2 tablespoons coconut cream concentrate
2 tablespoons raw honey
2 tablespoons ghee
scant 1/2 teaspoon salt

1. Preheat oven to 325 degrees and toast pecans and coconut flakes until coconut is light golden brown. About 10 minutes and then set
aside to cool.

2. Combine bottom layer ingredients in a food processor and pulse until combined and smooth. Spread this mixture evenly on the bottom of an 8X8 glass baking dish.

3. Melt coconut cream, honey and ghee until just soft. Add salt. Slightly chop coconut and pecans in a food processor and then add
mixture to Melted ingredients. Stir until all combined. Smooth mixture over bottom layer in baking dish.

4. Refrigerate until firm (about 1 hour) and then slice into small squares and serve.

Recipe submitted by Genevieve, Huntsville, TX

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Caramelized Tropical Peach Smoothie

photo by recipe author

A nourishing and delicious tropical treat, perfect for chasing away the winter blues and giving you plenty of energy to follow through on those New Years goals! 😉

Servings: 2-3
Preparation Time: 5 minutes

1 1/2 cups coconut milk*, plain kefir or grass-fed milk
4 soy-free egg yolks (optional, but adds lots of sustaining nutrition and energy)
1 tablespoon virgin coconut oil, melted
2 tablespoons coconut flakes
1 tablespoon whole sugar (+/- to taste – this is what gives the delicious, caramelized flavor)
3/4 cup frozen peaches
1/2 cup frozen pineapple
1 teaspoon vanilla extract
dash salt

Blend all ingredients thoroughly until smooth. If desired, stir in a small amount more whole sugar to each serving for a delicious caramely crunch. Enjoy! 🙂

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

Recipe submitted by Lydia, Salem, VA

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Gluten-Free Tortillas with Coconut Flour

photo by recipe author

Servings: 8
Preparation Time: 17 minutes

1/4 cup coconut flour (40 g)
1/4 teaspoon baking powder
8 egg whites
1/2 cup water
pinch of salt
coconut oil

Mix all ingredients in bowl and set it aside for 5 minutes to thicken and hydrate.

Once pan or griddle is heated, LIGHTLY grease it with coconut oil (too much will make them crispy and bubbly).

Pour slightly less than 1/4 cup of batter into middle of griddle, and smooth out, forming a nice circle (pouring in a spiral pattern may help). Once the edges just start to turn brown (about 1-2 minutes, but be sure to watch it closely), flip the tortilla with a spatula and cook for another 1-2 minutes.

Transfer cooked tortillas to a plate with another plate on top, a tortilla warmer, or a folded towel to keep warm.

Serve them with your favorite fixings for tacos, burritos, or as fajitas, like we did. Enjoy!

Recipe submitted by Melissa, Sacramento, CA

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