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Chocolate and Vanilla Macaroons

photo by recipe author

Servings: 12 large cookies

2 cups unsweetened, shredded dried coconut
3 tablespoons carob powder (you can use cacao instead, this just mellows out the cost)
3 tablespoons cacao powder
5 tablespoons maple syrup (if using all cacao, use 6 tbsp)
2 teaspoons vanilla extract
4 tablespoons melted coconut oil
2 tablespoons arrowroot flour
Pinch of salt
Dried shredded coconut for decoration

Vanilla version:

2 cups unsweetened dried coconut, shredded
6 tablespoons coconut flour or almond flour
6 tablespoons maple syrup
2 1/2 teaspoons vanilla extract
4 tablespoons melted coconut oil
2 tablespoons arrowroot flour
Pinch of salt
Toasted coconut for decoration

Choose which version you want to make and combine ingredients for chocolate or vanilla macaroons in a bowl.

Spoon dough and shape into small round discs or spoon “mounds” like traditional macaroons on parchment on a baking sheet sprinkle or press in coconut.

Let firm up in freezer. Makes 12 large macaroon cookies.

Recipe submitted by Jaclyn, Guelph, ON

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Braised-to-Oven Fried Chicken

photo by recipe author

Servings: 6
Preparation Time: 15 minutes

1 head garlic, or to taste
Onion, to taste
Shallots, to taste
6 candlenuts (or raw macadamia nuts)
1 inch fresh turmeric root or 1 teaspoon turmeric powder
3 teaspoons coriander powder
coconut oil, as needed
Handful lime leaves
2 stalks lemon grass, bruised
1/4 cup coconut milk*
6 chicken drumsticks
1-2 cups shredded coconut flakes

1. Blend garlic, onions, shallots, candlenuts, turmeric root, and coriander powder to make a paste.

2. Heat a pot over medium heat with coconut oil

3. Sauté the herb paste with lime leaves and lemon grass until fragrant.

4. Pour in the coconut milk and chicken drumsticks – let it simmer for 30 minutes. Season with salt accordingly.

5. Cook until the sauce reduces to paste.

6. Remove and let cool.

7. Preheat oven to 400°F in broil setting

8. Roll the cooked drumsticks on the shredded coconut flakes until evenly coated.

9. Place on a lined baking sheet and broil for about 20 minutes – turn over once

10. Set aside and let it cool on wire racks

Recipe submitted by Jos, Los Angeles, CA

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

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Apple Psyllium Cookies

photo by recipe author

Servings: 48 cookies

1 cup whole wheat flour
1 cup ground almonds with skins
1 cup psyllium husks
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup coconut oil
1/2 cup maple syrup
2 medium apples, shredded
1/2 cup raisins
2 large organic eggs
1/4 cup milk

Set oven to 375 degrees F.

1. Mix first 7 ingredients.

2. Warm coconut oil to liquid. Add maple syrup and pour over dry ingredients.

3. Add shredded apples and raisins.

4. Whisk eggs with milk and add to mixture.

Note: The dough will be very soft at first until the psyllium husks start absorbing the liquid.

5. Drop by spoonfuls onto cookie sheets lined with parchment paper.

6. Bake for 15 minutes.

This dough may also be used as mini muffins.

Recipe submitted by Carol, Owen Sound

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Brazilian Cheese Rolls (Pao de Queijo)

Brazilian Cheese Rolls

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This recipe is naturally gluten free. The cheesy, buttery, rolls or “puffs” have a light, crisp outside and a very chewy and soft inside.

Yield: 6 servings
Preparation Time: 15 minutes

1/3 cup coconut oil*
1 cup milk
3/4 teaspoon salt
2 cups tapioca flour
2 eggs, beaten
1 cup mozzarella cheese

Preheat oven to 375 degrees F.

Pour oil, milk and salt into a saucepan and heat. As soon as it comes to a boil, remove from heat and stir in tapioca flour until well mixed. Let cool for about 10 minutes.

Stir in eggs and cheese. The mixture will be chunky.

Drop rounded, 1/4 cup sized balls onto a lightly greased cookie sheet. You can also flour your hands with the tapioca flour and roll the mixture into balls.

Bake in preheated oven for 10-15 minutes. Rolls should be puffed and lightly browned.

*Part butter can also be used with the coconut oil.

Recipe courtesy Sarah Shilhavy

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Stracciatella Chocolate Coconut Gelato

photo by recipe author

The unique texture of this ice cream is created by a thin drizzle of chocolate added near the end of the freezing process. Therefore, you need an ice cream maker with an opening in the top to add mixings while freezing. (These makers usually have a base that goes in the freezer, so if you keep your ice cream maker frozen all the time, a healthy treat is always just a few minutes away.)

Servings: 4
Preparation Time: 30 minutes

Base:

1/4 cup coconut cream concentrate
4 cups cream, half-and-half, or milk. (Note: For a dairy-free version of this recipe use almond milk or coconut milk*)
1/3 cup sweetener (organic whole sugar, honey, or brown rice syrup)

Drizzle:

2 tablespoons coconut oil
8 oz dark chocolate

Put all ingredients except coconut oil and chocolate into a blender and blend thoroughly. Add mixture to ice cream maker according to normal directions to freeze.

Drizzle:

While freezing gets started, melt coconut oil and chocolate in a small saucepan on low heat. Do not cook! Just barely melted is perfect, so remove the saucepan from the burner before the chocolate is finished melting. (If you cook it, it burns the chocolate, and it will be too hot and melt your ice cream when you add it. The coconut oil lowers the melting temperature and makes it a wonderful texture in the next step.)

When the ice cream is starting to harden and “turn over” in the mixer, very slowly drizzle the melted chocolate into the mixer while it is still mixing. The chocolate will freeze into small strands/striations (Italian: stracciatella) and chunks.

Finish freezing, serve and enjoy!

Recipe submitted by Jeff, Eagle, ID

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

Submit your recipe here!

Favorite No Bake Apple Pie

photo by recipe author

Servings: 12
Preparation Time: 30 minutes

Date/Seed Crust:

1 3/4 cups sunflower seeds
1 cup Medjool dates, no pits
3/4 teaspoon salt
1 tablespoon coconut oil

Apple Pie Filling:

6 organic Fuji apples, cut into very thin slices
2 tablespoons ground cinnamon
1 cup organic raisins
1 tablespoon lemon juice or juice of small lemon
1/3 cup Medjool dates, no pits
2 small pears or 1 extra large pear
1 tablespoon Coconut Cream Concentrate

Process the sunflower seeds until ground well. Remove 1/3 cup of the ground seeds and sprinkle around the bottom of a large deep dish pie plate. Add the dates, salt and coconut oil to the remaining ground seeds and process well.

Shape into a ball and roll the dough flat, then use your hands to press the dough up the sides of the plate.

Place the apples into a large bowl. Stir the cinnamon, raisins and lemon juice into the apple slices. Blend the dates, pears and coconut cream concentrate well in a blender. Add this puree to the apples and stir well to incorporate.

Store the bowl of apple slices in the fridge until ready to serve. Store the pie crust in the fridge as well. When ready to serve, fill the crust with the apple mixture and cut into 12 slices. Enjoy!

Recipe submitted by Linda, Woodland, WA

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Roasted Broccoli and Purple Cauliflower

photo by recipe author

Servings: 6-8
Preparation Time: 35 minutes

2 crowns broccoli
1 purple cauliflower
3 tablespoons melted Virgin Gold Label coconut oil
5 cloves garlic, crushed
2 tablespoons fresh lemon juice (optional)

Preheat oven to 475 degrees.

Wash broccoli and cauliflower. Chop to uniform bite sizes and place in 9 x 13 pan. Drizzle with coconut oil (and lemon if desired), sprinkle with crushed garlic. Stir well.

Bake 25 minutes or until fork tenderness is achieved.

Serving suggestion: serve with brown rice and salmon. This is also great with salad, avocado, burgers, and fried potatoes.

Recipe submitted by Linda, Woodland, WA

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Maple-Cinnamon Coconut Cookies

Maple Cinnamon Coconut Cookies

photo by recipe author

Servings: 20 cookies
Preparation Time: 15 minutes

Cookies:

2 cups shredded coconut (I re-hydrated mine by soaking for a few hours because it was really hard, if you have softer coconut you probably don’t need to soak)
6 tablespoons coconut flour
1/4 cup + 2 tablespoons maple syrup (for truly raw, you could raw honey)
1 teaspoon vanilla extract (or dried vanilla bean powder)
4 tablespoons melted coconut oil

Maple-Cinnamon Icing: