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Chocolate Almond Coconut Bars

photo by recipe author

Servings: 24
Preparation Time: 20 minutes

2 cups raw almonds
1 (3 oz) bar dark chocolate
1 teaspoon sea salt
4 cups medjool dates
1 cup shredded coconut
4 heaping tablespoons almond butter

1. First grind up the almonds and chocolate together until fine– but not too fine.

2. Leave half of the almond-chocolate mixture in the food processor and set the other half aside.

3. Add half a teaspoon of sea salt, 2 cups of dates,1/2 cup shredded coconut and 2 heaping tablespoons of almond butter and process until combined. Transfer into a large bowl.

4. Now process the remaining chocolate-almond mixture, sea salt, dates, coconut and almond butter. Add to the large bowl.

5. Wet your hands, further combine the mixture, and press firmly into a parchment lined 13×9 pan. Let the parchment hang over the ends so that you can lift the bars out.

6. Cover and refrigerate for a few hours or overnight. Lift the bars out of the pan and slice into desired size.

Recipe submitted by Leslie, Amsterdam, NY

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Gluten Free Cornbread With Sundried Tomatoes

Gluten Free Cornbread With Sundried Tomatoes Recipe

photo by recipe author

Servings: (1) 2 lb. loaf or 12 muffins
Preparation Time: 20 minutes

1 cup cornmeal
3/4 cup rice flour
1/2 cup coconut flour
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon sugar
1 teaspoon salt
1/2 cup chopped sundried tomatoes in olive oil
1 1/2 cups grated cheddar cheese
3/4 cup room temperature milk
2 eggs, preferably free range, beaten
4 tablespoons melted butter, or coconut oil

Preheat oven to 350 degrees. Butter a 2 lb. loaf pan and line bottom with parchment paper.

Sift the dry ingredients into a large bowl. Stir with a wire whisk until well blended. Add the sundried tomatoes and the cheese. Mix well. Combine the milk, beaten eggs and melted butter in a small bowl. Make a well in the middle of the dry ingredients and add the milk mixture, a little at a time and mix until well blended. Batter will be stiff.

Spoon into the prepared pan and bake 50 minutes. For muffins, bake 25 minutes. Let the pan cool on a wire rack. Run a knife along the sides of the pan, turn the pan over and remove the bread. Discard the parchment paper.

Recipe submitted by Pat, Jackson WI

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Almond Coconut Spread

Almond Coconut Spread Recipe

photo by recipe author

Servings: 8
Preparation Time: 5 minutes

3/4 cup almond butter
1/2 cup full fat coconut milk*
1/3 – 1/2 cup powdered sugar (you could also use honey or maple syrup to taste)
2 tablespoons Coconut Cream Concentrate
2 teaspoons vanilla extract
dash of sea salt (omit if using jarred almond butter with added salt)

1. Combine all ingredients in a food processor and blend for a couple minutes.

2. Store in the refrigerator in an airtight container. The spread will thicken up in the fridge.

* 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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Coconut Flour Chewy Chocolate Cherry Granola Bars

Coconut Flour Chewy Chocolate Cherry Granola Bars Recipe

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

2 cups rolled oats
1/2 cup steel cut oats (if you don’t have steel cut oats, you can use 2.5 cups of rolled oats instead)
1/4 cup ground flaxseed
1/8 cup chia seeds
1/8 cup unsalted pumpkin seeds
1/4 cup unsweetened shredded coconut
2 tablespoons coconut flour, sifted
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 cup dried cherries
1/4 cup dried cranberries
1 egg
1/2 cup maple syrup
2 teaspoons vanilla
1/2 cup coconut oil, melted
1/2 cup dark chocolate (70%), melted

OPTIONAL:

For a sweeter bar, add 1/4 to 1/2 cup raw sugar.
For a banana version, instead of 1/2 cup coconut oil, use 1/4 cup coconut oil and 1/4 cup mashed ripe banana.

Preheat oven to 350 degrees F.

Mix dry ingredients in a large bowl; combine egg, maple syrup, vanilla and banana (if using) in a separate bowl.

Melt coconut oil and dark chocolate together in a saucepan over low heat.

Add maple syrup mixture to dry ingredients; stir until well combined. Allow coconut oil/chocolate mixture to cool slightly (to avoid scrambling your egg) and then add slowly to the rest of the ingredients.

Press into greased 8×11 inch baking pan. Bake for 25 minutes, until edges are golden brown. Cut while still warm, but allow to cool further before removing to avoid crumbling.

Recipe submitted by Jennifer, Canada

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Healthy Nutbutter Cups

photo by recipe author

Servings: 24
Preparation Time: 20 minutes

1/2 cup coconut oil
1/2 cup honey
1 cup favorite nut butter
1/2 teaspoon vanilla extract
1 cup favorite chocolate, cut into pieces

Blend all ingredients except chocolate) in a mixer until smooth. Melt the chocolate chips in a double boiler. DO NOT OVER-HEAT THEM…it makes them gritty and tough.

Line a muffin tin (all I had was large paper muffin liners, but these would be perfect in mini muffins too). Pour a tablespoon or so of melted chocolate into the paper liner, and brush the chocolate up the sides, no need to be exact. The chocolate will harden almost instantly as you brush it up the sides. Fill with the nut butter filling, and place in the freezer.

Store under refrigeration or in the freezer! You could always use a zester to put some pretty chocolate curls on top, or a few extra chocolate chips.

Recipe submitted by Tessa, Hillsboro, OR

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Coconut Flour Oatmeal Raisin & Flax Muffins

Coconut Flour Oatmeal Raisin and Flax Muffins Recipe

photo by recipe author

Servings: 12 muffins
Preparation Time: 15 minutes

3/4 cup raisins
3/4 cup water
1/4 cup milk
1/4 cup coconut oil
2 eggs
1/3 cup pure maple syrup, or organic sugar
3 tablespoons coconut flour, sifted
1 1/2 cups quick rolled oats
1/4 cup ground flax seed
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt

Preheat oven to 400F.

Soak raisins in warm water to cover; set aside.

Mix dry ingredients together; mix wet ingredients in a separate bowl. Add wet to dry and stir to combine. Drain and squeeze excess water from raisins, add to batter. Spoon batter into lined muffin pan – about 1/4 cup per muffin.

Bake 15 to 20 minutes, or until toothpick inserted in center comes out clean.

Recipe submitted by Jennifer, Canada

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Banana Cacao Muffins

photo by recipe author

Servings: 10 large muffins
Preparation Time: 25 minutes

Dry:

150g (1 1/4 cups) whole wheat pastry flour
42g (7 1/2 tablespoons) cacao powder (or regular cocoa)
48g (1/4 cup) whole brown sugar
1 teaspoon baking powder
1/4 teaspoon sea salt

Wet I:

4 egg whites
240g banana (about 2 medium/large)
4 oz (1/2 cup) plain, Greek yogurt
1 teaspoon vanilla extract
1 teaspoon stevia extract

Wet II:

60g 60% cacao chocolate chips
42g (3 tablespoons) coconut oil

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large bowl, whisk together the dry ingredients.

3. In another large bowl, whisk together the Wet I ingredients.

4. In a medium bowl, heat the Wet II ingredients until smooth.

5. Pour the Wet II mixture into the Wet I mixture and stir until combined.

6. Pour the wet mixture into the dry mixture and stir until combined.

7. Grease a muffin pan and fill each muffin tin 3/4 deep (the batter made 10 large muffins for me). Bake for 35+ minutes, or until a toothpick comes out clean.

Recipe submitted by Jessica, AZ

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Grain Free Banana Nut Granola

photo by recipe author

2 cups raw almonds
1 1/2 cups raw walnuts
1/2 cup psyllium husk (could replace with more almond flour)
1 cup almond flour*
1 cup coconut chips, flakes or shreds
1/2 cup vanilla protein powder
dash of sea salt
3/4 cup overripe bananas, mashed or pureed (about 2 small)
1/8 cup roasted almond butter
3/4 cup honey
1 teaspoon vanilla extract

1. In a food processor or hand chopped, grind the nuts down to desired chunkiness. I prefer smaller pieces.

2. In a large bowl, combine the nuts, husk, flour, coconut, protein powder and salt.

3. In a small bowl, combine bananas, almond butter, vanilla and honey.

4. Pour the banana mixture over the nut mixture and stir until mixture is coated.

5. Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness.

6. For oven method, place the mixture in a thin layer on parchment lined baking sheets. Bake at 175 for 4 hours. Turn the oven off ad let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Variations:

Replace some of the nuts for unsalted peanuts and the almond butter for peanut butter.

Recipe submitted by Kate, Highlands Ranch, CO

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