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Coconut Flour Blueberry Crisp

Coconut Flour Blueberry Crisp Recipe

photo by recipe author

Servings: 6
Preparation Time: 10

1 cup oats
1/2 cup coconut flour
1/3 cup sucanat or whole brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 cup coconut oil, melted
2 cups blueberries

Preheat oven to 350 degrees.

Combine all ingredients except blueberries in bowl and mix well.

Rub coconut oil inside cups of a 6-cup muffin pan. Spoon 2 tablespoons blueberries in each cup. Top with 2 tablespoons oat mixture.

Bake for 18 minutes or until top is golden and crisp.

Recipe submitted by Lea, Grafton, NH

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No Bake Chocolate-Peanut Butter-Oatmeal Cookies

No Bake Chocolate-Peanut Butter-Oatmeal Cookies Recipe

photo by recipe author

Servings: 36
Preparation Time: 10 minutes

1/2 cup coconut cream concentrate
1 cup peanut butter
1 cup honey
1/2 cup coconut milk*
1 tablespoon vanilla extract
4 tablespoons unsweetened cocoa powder
3 cups oats

Over low heat, melt coconut cream concentrate, peanut butter, honey, milk and vanilla and whisk together until well incorporated. Mix in cocoa powder. Last, add oats and let sit over low heat for 5 minutes, stirring frequently.

Drop by spoonful onto parchment paper lined cookie sheets and refrigerate for 2 hours. Enjoy!

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

Recipe submitted by Carol, Orange, CA

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Coconut Flour Coconut Cupcakes with Lime Icing

Coconut Flour Coconut Cupcakes with Lime Icing Recipe

photo by recipe author

You can make these cupcakes lemon or orange, just switching out the citrus zest and juice

Servings: 8-10 cupcakes
Preparation Time: 15-20 minutes

3 large organic eggs
1/2 cup coconut oil
1/2 cup maple syrup
1/2 cup Tropical Traditions coconut flour
1/2 teaspoon Himalayan pink salt
1/2 teaspoon baking soda
1/2 cup unsweetened shredded coconut

Key Lime Icing

1/2 cup Tropical Traditions coconut cream concentrate
1/4 cup raw honey
1 tablespoon coconut oil
1 teaspoon finely grated lime zest
Juice of 1/2 lime (about 2 tablespoons)
1/2 teaspoon vanilla extract, optional
2-4 tablespoons coconut milk*

Cupcakes:

Preheat oven to 340° degrees.

In a small bowl blend eggs, coconut oil and maple syrup with a hand blender. Stir in coconut flour, salt, baking soda and shredded coconut, beating 1 minute.

Line a cupcake tin with unbleached baking cups. Spoon batter into each cupcake liner, making 8 large (about 1/4 cup per cupcake or 10 medium.)

Bake at 340° for 20 minutes on middle oven rack.

Remove cupcakes from oven and allow to cool for 20 minutes. Frost with Key Lime Icing and serve.

Icing:

If needed, soften coconut cream jar in warm water. Mix all the ingredients together until well mixed and smooth. Add coconut milk 1 tablespoon at a time, beating well. Ice cupcakes. Top with Lime zest or toasted coconut.

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

Recipe submitted by Sondra, Telford, PA

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Plantain Tortilla Chips

Plantain Tortilla Chips Recipe

photo by recipe author

3 unripe (green) plantains, peeled*
2 tablespoons coconut oil
1/2 teaspon salt
coarse salt to sprinkle

1. Peel and slice the plantains into about 1/4 inch slices and lay flat on a cookie sheet for about an hour (this can be skipped if plantains don’t seem very moist, wet on the fresh slice side).

2. Add the plantains and oil to a food processor and combine until smooth.

3. Once all the lumps are gone, add the sea salt and quickly combine.

4. Place the mixture on a sheet of parchment paper the size of your cookie sheet.

5. If the dough is dry enough, place another piece of parchment over the top and with a rolling pin, roll out to about 1/8 inch thick rectangle. If the dough seems too wet, spread out evenly with a spatula (I have had dry and I have had wet plantains, not sure what contributes to that).

6. Using a sharp knife or pizza cutter, cut into the shape and size of chip you prefer.

7. Sprinkle coarse sea salt or regular sea salt over the top of the dough and slide the paper onto a cookie sheet.

8. Bake at 400 for 25-30 minutes until golden brown. You may need to remove some chips as you go that brown faster than the others. Make sure to cook them long enough or they will be chewy instead of crunchy.

9. Remove cookie sheet and let chips cool. You may need to re-cut the chips or you can break them along the cut lines. Store in an airtight container, glass is my favorite.

Quick Notes:

*The easiest way to peel a plantain is to first cut off the ends. Then with a knife, slice along the pronounced ridges (about 3 of them). Don’t worry if you cut into the plantain, it won’t matter. Peel one section at a time, it should come off pretty easily.

Recipe submitted by Kate, Highlands Ranch, CO

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Dairy & Gluten Free Chocolate Coconut Fudge

Dairy and Gluten Free Chocolate Coconut Fudge Recipe

photo by recipe author

Servings: 24 squares
Preparation Time: 5 minutes

1 1/2 cups coconut cream concentrate
1/2 cup organic cocoa powder
1 tablespoon vanilla extract
1/2 cup raw honey
pinch of sea salt

Heat a medium saucepan over low heat. Add coconut cream concentrate, cocoa powder, vanilla and sea salt. Mix well as the coconut cream melts. Slowly add the raw honey into the coconut mixture until combined.

Pour the warm fudge into greased 8 inch square pan. Cover and refrigerate. Allow fudge to refrigerate for 4 hours or until its completely set. Cut into squares and serve.

Recipe submitted by Phillip, Eugene, OR

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Homemade Gluten Free Orange Chicken

Homemade Gluten Free Orange Chicken Recipe

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

Orange Sauce:

1 cup chicken stock
1 cup mild honey
1/2 cup fresh orange juice
1/2 cup rice wine vinegar
2 1/2 tablespoons gluten free tamari
2 tablespoons lemon juice
2 teaspoons fresh ginger, grated or minced
1/4 teaspoon garlic powder
pinch of red chili flakes
zest of one orange
zest of one lemon
3 tablespoons GMO-free corn starch, mixed with 2 tablespoons cold chicken stock or
cold water

Crispy Fried Chicken:

Coconut oil or palm shortening for frying
1 pound chicken breasts cut into bite-sized chunks and dried off
4 tablespoons GMO-free corn starch
3 pastured eggs beaten well
2 tablespoons cultured buttermilk
2 cups brown rice flour
Sea salt and fresh ground pepper to taste

Instructions (Sauce)

1. In a medium sauce pan, combine all ingredients, except the corn starch and bring to a simmer over medium-high heat, while whisking regularly.

2. In a small bowl, stir the corn starch together with the chicken stock or water.

3. Slowly pour the corn starch mixture into the orange sauce, while whisking. Lower heat to medium-low and continue to stir. When the sauce thickens, reduce the heat to low or turn the burner off and let it stand.

Instructions (chicken)

1. In a large frying pan, heat 2-3 cups of coconut oil or palm shortening (or combination) over medium to medium-high heat. Once you start cooking the chicken, you may need to lower the heat to medium.

2. Cut chicken into bite sized peices and dry off.

3. Toss the chicken in a bag with the corn starch until they are completely coated.

4. In a bowl, whisk the eggs and buttermilk together. In a separate bowl, mix flour, sea salt, and pepper.

5. Remove 1/3 of the chicken from the bag and place them in the egg mixture. Coat each piece of egg and then place in the flour mixture. Coat each piece in the flour. Shake off any excess flour and place chicken in the hot oil, careful not to overcrowd the pan to ensure each piece gets crispy and golden.

6. Cook until chicken until golden brown and remove the chicken from the pan and repeat for the rest of the chicken pieces.

When you’re ready to serve, you can serve the sauce on the site, or you can toss the chicken in the sauce until covered.

Recipe submitted by Jessica, Denver, CO

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No Bake Coconut Cookie Bites

No Bake Coconut Cookie Bites Recipe

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

3 cups Medjool Dates, pitted and soaked
1 3/4 cup unsweetened coconut, medium shreds or chips (may need to add about 1/4 cup more if not using protein powder)
4 tbsp coconut cream concentrate, softened
2 tbsp virgin coconut oil, softened
1 1/2 cups raw almonds
1/3 cup vanilla egg white protein (optional, but adds some vanilla flavoring to the cookies)

Once the dates have soaked for a couple hours, add them to a food processor along with the coconut cream concentrate and coconut oil (add protein at this time.)

Process until mixture is well combined and cream and oil are fully melted. Add in the coconut and blend until consistency is doughy and moldable. Add the almonds at this time and blend until almonds are well incorporated.

Pack the dough into balls, you may need to press firmly.

I prefer to store in the refrigerator in an airtight container. The coconut cream and oil will harden when cooled and allow for a harder ball

Recipe submitted by Kate, Highlands Ranch, CO

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