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Crispy Coconut Oil French Fries

photo by recipe author

Servings: 6
Preparation Time: 15 minutes

2 1/2 pounds organic russet potatoes, peeled and sliced into desired french fry size slices
1-1 1/2 cups coconut oil
sea salt

1. Soak peeled and cut potatoes in a bowl of room temperature water for 8-12 hours. Pat dry with paper towels.

2. Using a large skillet, heat coconut oil to 300 degrees. Fry potatoes until they are just barely cooked and still limp. Remove fries from oil and let cool.

3. Bring coconut oil up to 375 degrees. Fry French fries a second time until golden brown and crispy. Season with sea salt. Serve and enjoy!

Recipe submitted by Tiffany, Junction City OR

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Maple Sweet Potato Hummus with Whole Grain Pita Chips

photo by recipe author

Servings: 4 cups hummus & 50 chips
Preparation Time: 45 minutes total

Hummus:

1 lb. sweet potato, peeled and cut into 1 inch cubes
1 cup chickpeas (garbanzo beans)
1/4 cup tahini (sesame paste)
1/2 lemon, juiced
1 tablespoon virgin coconut oil, melted
2 cloves garlic, minced
1 tablespoon Grade B maple syrup
1 tablespoon fresh chopped sage
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon cinnamon
Salt and ground pepper to taste

Whole Grain Pita Chips

1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
2 tablespoons virgin coconut oil, melted
8 large (6 1/2 diameter) whole wheat/whole grain pita pockets

1. Steam sweet potatoes in filtered water until very tender. Remove from heat and reserve 1/2 cup of steam water.

2. In food processor, combine remaining ingredients for hummus and process until creamy. Add reserved water (a little at a time) until desired consistency is reached. Set aside.

3. Preheat oven to 350 degrees. Combine spices and set aside.

4. Melt 2 tablespoons of coconut oil in small saucepan. Brush half of oil evenly over each pita and sprinkle combined half of spice mixture evenly over each pita. Bake in preheated oven for 10 minutes. Remove, flip pitas, and brush with remaining oil and sprinkle with remaining spice mixture. Place back in over for 10 minutes or until browned and crisp. Let cool.

5. Once pitas are cool to touch, break apart, and serve with hummus.

Recipe submitted by Kristen, Mattapoisett, MA

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Chewy Chocolate Coconut Bars

photo by recipe author

Servings: 12
Preparation Time: 5 minutes

1 cup almond butter
3 cups coconut flakes, unsweetened
2/3 cup cocoa powder
2/3 cup raw honey
1 teaspoon sea salt
1/2 teaspoon vanilla extract
1/2 cup coconut flour

Place all ingredients in a food processor and blend until combined. Plop mixture into baking dish of desired size and pack tightly. Refrigerate until chocolate is firm. Cut into bars and enjoy!

Recipe submitted by Lauren, Big Sandy, TN

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Curried Coconut Chicken Fingers

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

1 pound boneless, skinless chicken breasts, cut into strips
2 tablespoons coconut oil, liquified
3/4 cup shredded coconut
3 teaspoons curry powder

Preheat oven to 350; line baking sheet with foil.

Mix coconut and curry powder in a shallow dish; pour coconut oil into a bowl. Dip chicken strips into coconut oil, then into coconut-curry mixture, until well coated.

Place on baking sheet. Bake in preheated oven for 15 minutes, or until internal temperature reaches 170.

Recipe submitted by Tabitha, Cumming, GA

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Coconut Cashew Dip

photo by recipe author

Servings: 4-6
Preparation Time: 5 minutes

1/2 cup raw cashews, soaked (at least an hour)
1/3 cup coconut milk*
1 tablespoon virgin coconut oil
2 vanilla beans, scraped or 1/4 teaspoon vanilla bean powder or 1/2 teaspoon vanilla extract
1 1/2 tablespoons sweetener of choice

1. Add all of the ingredients into a blender or food processor. If using a food processor and sugar, I would run your sugar through a blender or coffee grinder so it’s not grainy.

2. Blend until well combined and smooth.

3. Store in the refrigerator.

* 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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Pumpkin Coconut Oatmeal Bars

photo by recipe author

Servings: 24 bars
Preparation Time: 10 minutes

4 1/2 cups pumpkin puree
5 cups old fashioned/rolled oats (not the quick cooking kind)
3/4 cup milk soured with 1 tbsp. lemon juice
1/4 cup ground flaxseed
1/2 cup real (grade A or B) maple syrup
2 tablespoons pumpkin pie spice
2 tablespoons coconut oil
1/2 cup unsweetened coconut flakes
3/4 cup dates, raisins, dried cranberries or any other dried fruit you wish (chopped)
3/4 cup chopped nuts (unsalted)

1. Preheat oven to 350 degrees. Prepare a 9?x13? glass baking dish by lightly coating with coconut oil.

2. Add all ingredients together and mix well. Press into baking dish.

3. Bake for 40 – 45minutes or until top is golden brown. Remove from heat and let cool. Cut into squares.

Recipe submitted by Kristen, Mattapoisett, MA

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Tessera de Cocoa – Coconut Oil Chocolate Squares

photo by recipe author

Servings: 14
Preparation Time: 25 minutes

An intense chocolate treat blessed by the richness of organic fruit juice concentrate and the tropical flavor of virgin coconut oil. A typical serving is one piece (a mosaic-like tessera), but two or three pieces for an extended coffee break often become a symbolic “celebration of cacao”.

1/3 cup + 1 tablespoon virgin coconut oil, warmed
1/2 cup natural unsweetened cocoa
3 tablespoons fruit juice concentrate*
2 tablespoons finely shredded coconut (optional topping)
2 tablespoons finely chopped walnuts (optional topping)

In a small bowl, warm coconut oil and stir in cocoa. Add fruit juice concentrate (or concentrate mixture) and stir to complete intense flavor blend and to create a smooth texture.

Pour mixture into a flat bowl lined with wax paper (press a sheet of wax paper between two bowls), then sprinkle on toppings if desired.

Turn the second bowl upside down to create a temporary cover and refrigerate for several hours.

When firm in the center (chilled, but not completely hardened), slice into squares and store in a covered container in the refrigerator.

* Use single juice concentrate or mix several to create unique flavor combinations (try tart cherry, cranberry, elderberry, blueberry, pomegranate or black currant).

Recipe submitted by Rod, Dallas, TX

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