Brian - Admin - Page 49

Chocolate Coconut Overnight Oats

Chocolate Coconut Overnight Oats Recipe

photo by recipe author

Servings: 4
Preparation Time: 5 minutes

15-16 oz coconut milk*
1 cup water
1 cup shredded coconut
2 tablespoons chia seeds
4 tablespoons cocoa powder
4 tablespoons raw honey
1 tablespoon coconut oil
1 cup gluten free rolled oats

Put everything but the oats into a blender and mix until well incorporated. Pour over oats and mix well. Cover and refrigerate overnight.

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

Recipe submitted by Kathryn, Cary, NC

Submit your recipe here!

Gluten Free Chocolate Chip Banana Cake

Gluten Free Chocolate Chip Banana Cake Recipe

photo by recipe author

Servings: 24
Preparation Time: 20 minutes

3 medium ripe bananas, fork mashed
1/4 cup + 1 tablespoon honey or maple syrup
2 tablespoons coconut oil
2 tablespoons almond milk (or milk of choice)
2 large eggs
1 tablespoon vanilla extract
1 3/4 cups gluten free flour blend*
1 teaspoon baking soda
2 heaping teaspoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon salt
3/4 cup chocolate chips

Preheat oven 325 degrees F. Lightly grease an 8×11 baking dish.

In a medium mixing bowl, combine masked banana, maple syrup, oil, milk, eggs, and vanilla with a whisk.

In a second bowl combine, flour, baking soda, cinnamon, xanthan gum, and salt. Pour the dry ingredients onto the wet ingredients and whisk until combined. Stir in chocolate chips.

Pour batter into the oiled pan. Bake for 30-35 minutes until cake passes the toothpick test. Let cool completely in pan on wire rack before slicing. Eat after slicing, refrigerate, or freeze.

*You can make your own gluten free flour mix, here’s one recipe:

Gluten Free Flour Mix:

1 cup brown rice flour
1/2 cup coconut flour
1/4 cup cornstarch
2 tablespoons tapioca flour/starch
1 1/2 teaspoons xanthan gum

Mix all ingredients together until well blended. Use as directed.

Recipe submitted by Rosella, Chesterland

Submit your recipe here!

Chewy Homemade Granola Bars

Chewy Homemade Granola Bars Recipe

photo by recipe author

Servings: 18-20 bars
Preparation Time: 15 minutes

2 cups old fashioned rolled oats (or gluten-free oats)
1/4 cup flax meal
1/4 cup coconut flour
1/2 cup chopped almonds
1/2 cup raisins
1/2 cup chopped dates
1 teaspoon cinnamon
1/4 teaspoon ginger
1/3 cup maple syrup (or honey)
3 large eggs
2 tablespoons coconut oil
3 tablespoons water
1/2 cup unsweetened, shredded coconut (optional)

Preheat oven to 350 degrees. Lightly grease a 9×13 pan.

Mix all ingredients in one bowl, beginning with the dry ingredients and ending with the wet ingredients. Place all or part of the mixture (depending on the desired texture) in the food processor and pulse a few times until the ingredients are chopped well and sticking together.

Press the mixture into the prepared pan with a wet spatula. Bake for 15-20 minutes or until the edges begin to brown. Let cool completely before slicing. Store in an airtight container in the fridge (or freeze).

Recipe submitted by Alicia, Painesville, OH

Submit your recipe here!

Gluten Free Strawberry Shortcake

Gluten Free Strawberry Shortcake Recipe

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8-12
Preparation Time: 15 minutes

Filling:

1 lb fresh strawberries, chopped into chunks
1 tablespoon honey
2 cups heavy cream
1 teaspoon vanilla
sugar to taste

Biscuits:

1/4 cup coconut flour
3/4 cup brown rice flour
3/4 cup tapioca starch/flour
1-3 tablespoons sugar or honey
1 1/2 teaspoons xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
5 tablespoons salted butter
3/4 cup milk or heavy cream
1 egg, lightly beaten

Preheat oven to 400 degrees F.

Mix the strawberries with the honey until well blended. Set aside.

Whisk all dry ingredients for the biscuits in a bowl. Cut in butter until very well blended (no big chunks). Stir in milk and egg and mix until a moist dough comes together.

Dust a surface with tapioca starch and turn the dough out. Fold over several times and pat into desired thickness (they will not rise too much). Cut with a biscuit cutter and place on a cookie sheet.

Bake in preheated oven for 12-15 minutes, until bottoms are lightly browned. Cool completely before serving.

Whip the heavy cream with vanilla and sugar until soft peaks form. Slice biscuits in half and top with strawberries and whipped cream to serve.

Submit your recipe here!

Gluten & Sugar Free Blueberry Muffins

Gluten and Sugar Free Blueberry Muffins Recipe

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup banana puree
6 eggs, beaten
1 teaspoon vanilla extract
zest and juice from one lemon
4 tablespoons coconut oil
1/4 cup chopped walnuts
1 cup blueberries

Combine and sift dry ingredients

Puree or mash 2 medium bananas (about 1 cup) and mix with eggs, one at a time.

Add vanilla extract, coconut oil, lemon juice and zest then combine with dry ingredients.

Finally, fold in walnuts and blueberries.

Back for 18 to 20 minutes at 400 degrees

Recipe submitted by James, New York, NY

Submit your recipe here!

No Bake Fruit Tart

No Bake Fruit Tart Recipe

photo by recipe author

Servings: 6
Preparation Time: 15 minutes

Crust:

1 cup raw macadamia nuts, pecans, or walnuts
1/4 cup dates, pitted
1/8 cup dried coconut

For the custard:

2 cups chopped cashews, or pine nuts soaked for at least 1/2 hour
1/2 cup lemon juice (or lime juice)
1/2 cup honey, I use raw
1/2 cup coconut oil
1 teaspoon vanilla
1/4 teaspoon sea salt

Topping:

Fruit of choice

To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of a removable bottom tart pan. Press crust onto the coconut. This will prevent it from sticking.

To make the custard, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using). Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until semi firm. Remove the tart from the freezer and decorate with fruit of your choice. I use strawberries, kiwi and blueberries and any other organic berry I can get my hands on.

Place back in the freezer another 10-20 minutes until firm.

Serve.

Recipe submitted by April, Las Vegas, NV

Submit your recipe here!

Coconut Oil Chocolate Covered Strawberries

Coconut Oil Chocolate Covered Strawberries Recipe

photo by recipe author

Servings: 4
Preparation Time: 25 minutes

What if I told you there was an extremely healthy way to eat chocolate? That’s exactly what this recipe is! I am always ranting about how coconut oil is extremely good for you, and it’s the main ingredient in this chocolate recipe. It’s so simple too!

20 organic strawberries – wash and set aside

Coconut Oil Chocolate:

1 cup melted organic virgin coconut oil
1/3 cup organic raw honey
3/4 cup organic raw cacao powder
1 teaspoon organic vanilla extract
1/4 teaspoon organic chocolate extract (optional, makes it more chocolatey)
Dash of fine Celtic sea salt

Patiently melt the coconut oil for your healthy chocolate by putting it in a bowl and placing that bowl over a bowl of warm water. Don’t allow any water in the coconut oil and don’t overheat it. Never microwave any of the ingredients. You can also warm it in a toaster oven on the lowest warm setting.

Warm the honey separately, the same way as the coconut oil. It is important for the honey to be runny in order to combine with coconut oil.

Once the coconut oil and honey are warm combine all of the ingredients in a blender or a bowl and mix well.

Assembly:

Dip dry strawberries in the chocolate and place on a clean plate. Make sure not to get too much chocolate on the strawberry or it will all drip off. Once the plate is full place it in the freezer for 20 minutes for the chocolate to harden. Remove from the freezer and enjoy! This chocolate can also be used as a fondue for dipping fruit (just skip the freezer step) or poured into molds and made into chocolate bars.

Recipe submitted by April, Las Vegas, NV

Submit your recipe here!

Coconut Flour Strawberry Shortcake Medallions

photo by recipe author

Servings: 27 cookies
Preparation Time: 1 hour 15 minutes

1 pound of strawberries, de-stemmed, cored and sliced thin
1/3 cup and 1 tablespoon Gold Label Organic Virgin Coconut Oil
1/2 cup and 2 tablespoons coconut flour
1/3 cup honey
2 large eggs
1/2 teaspoon vanilla extract
vanilla bean caviar from 3″ vanilla bean, optional

Rinse and clean 1 pound of strawberries. Remove the stems and cores, and slice thinly. In a thick bottomed pan, melt 1 tablespoon coconut oil, add the strawberries. Bring to a boil, then reduce heat until simmering. Stir regularly. Simmer at low heat reducing strawberries until they measure 1/2 cup. It will take about 50 minutes. Cool strawberry jam thoroughly before proceeding to the next step.

Sift coconut flour and pack into 1/2 cup measurement. Cut the excess off the top with a straight knife. Place into a bowl, along with remaining coconut oil, eggs, honey, vanilla and vanilla bean caviar. Whip with a hand mixer for 1-2 minutes. Allow cookie dough to rest for 5 minutes to allow coconut flour to absorb the liquids. The cookie dough will be very soft.

Place cooled strawberry jam in with the cookie dough and lightly stir. You are looking for a swirled effect in the cookies as shown in the photograph.

Preheat oven to 325°F. Lightly grease a cookie sheet.

Drop by level tablespoons onto the cookie sheet. Moisten fingertips with coconut oil and lightly pat and tap the cookie dough into a round shape.

Bake for 10 minutes. Cookies will lose their shiny look when done, and will feel firm to the touch. If pressing lightly leaves a dent, bake 1-2 more minutes.

Recipe submitted by Starlene, Phoenix, AZ

Submit your recipe here!