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Coconut Cannellini Bean Sauce

Coconut Cannellini Bean Sauce photo

photo by recipe author

Servings: 4
Preparation Time: 20 to 30 minutes

2 16oz cans cannellini beans with liquid
4 tablespoons coconut oil
2 tablespoons coconut cream concentrate
6 cloves of garlic, pureed in a garlic press
1/2 cup organic chicken broth
1 tablespoon dried parsley
salt and pepper to taste

Puree the cannellini beans, with liquid, in a food processor. Add in coconut oil, coconut cream concentrate, garlic and broth and pulse food processor several times to blend.

Transfer to a sauce pan. Stir in parsley, salt and pepper. Heat over medium heat until sauce thickens – 5 to 10 minutes. Serve over pasta or vegetables.

I also use this sauce to “smother” pork chops or boneless chicken breasts. Instead of heating the sauce on the stove, I pour it on the meat that has been pan seared and bake at 350 degrees for 30 minutes.

Also, instead of garlic and parsley, you could use nutmeg and cinnamon for a different tasting sauce — kind of like moussaka.

Recipe submitted by Kelly, Pascoag, RI

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Gluten Free Maple Pecan Coconut Shortbread Cookies

photo by recipe author

Servings: approx. 6 dozen
Preparation Time: 15 minutes

1 cup organic whole sugar
3/4 cup pure maple syrup
2 cups coconut oil
3 tsp. vanilla extract
2 eggs
2 1/2 cups gluten free flour*
2 1/2 cups coconut flour
1 1/2 cups chopped pecans

Preheat oven to 375 degrees F.

In large bowl, beat sugar, syrup and coconut oil until light and fluffy. Blend in vanilla and eggs. Stir in flour until well blended. Evenly stir in pecans.

Roll dough into 1 inch balls and place 2 inches apart on ungreased cookie sheet. With fork dipped in flour, flatten to about 1/4 inch thickness or roll dough to 1/4 inch thickness and cut with cookie cutters.

Bake for 7-9 minutes or until light golden brown. Enjoy these delicious cookies!

*Use flour blend of choice for this recipe, but here are a few suggestions: Flour mix one, flour mix two, flour mix three, flour mix four.

Recipe submitted by Elizabeth, Indianapolis, IN

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Gluten Free Vanilla Coconut Waffles

Gluten Free Vanilla Coconut Waffles photo

photo by recipe author

Servings: 8 waffles Depending on waffle maker
Preparation Time: 10 minutes

4 eggs
2 tablespoons vanilla extract
1/2 cup full fat coconut milk*
2/3 cup organic apple sauce
2 egg whites
1 1/2 cups almond flour
1/2 cup coconut flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
Dash of fresh ground nutmeg

Mix all the wet ingredients, except the egg whites. Beat the whites to foamy peaks with a pinch of salt. Mix all the dry ingredients.

Slowly fold in the dry ingredients to the wet ingredients. Then continue to fold the mixture with the egg whites trying to preserve as much volume as possible. Cook as directed on waffle maker.

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

Recipe submitted by Kyle, Kent, WA

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Gluten Free Chunky Monkey Muffins

Gluten Free Chunky Monkey Muffins photo

photo by recipe author

Servings: 12 muffins
Preparation Time: 15 minutes

1/2 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
6 eggs
1/3-1/2 cup honey or sugar
1/3 cup palm shortening or coconut oil, melted
1 tablespoon vanilla
3/4 cup mashed bananas
1/2 cup chopped crispy pecans
1/3 cup coconut flakes
1/3 cup chopped dark chocolate (optional)

Preheat oven to 350 F and greased the muffin pans.

In a small bowl, mix together coconut flour, sea salt and baking soda. In a large bowl, mix together eggs, honey or sugar, palm shortening, and vanilla. Mix the dry ingredients with the wet till thoroughly mixed. Fold in mashed bananas, pecans, coconut flakes and chocolate.

Scoop batter into muffin tins to 3/4 full, top with more pecans (optional) and bake for 20-30 minutes. When done, let it cool and serve with a big glass of milk!

Recipe submitted by Marillyn, Britt, IA

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Homemade Honey Chocolate

photo by recipe author

Servings: final number of chocolates varies
Preparation Time: 10 min+2 hr chill

1/4 cup ghee or butter
1/4 cup virgin coconut oil
1/4 cup raw cashew butter
2-3 tablespoons raw honey
3/4 cup unsweetened cocoa powder
1/2 teaspoon gluten-free pure vanilla extract

Place ghee/butter, coconut oil, cashew butter, and honey in a small saucepan and heat on low, whisking constantly. Whisk until smooth, thickened, and well combined, but do not let it bubble. Remove from heat and add cocoa powder and vanilla, and whisk again until smooth. Adjust sweetness to taste.

Then, you have some options…

If forming chocolate in candy molds/silicone muffin cups/etc., pour desired amount of melted chocolate into molds (I used heart-shaped silicone muffin cups). Allow to cool for 2-3 hours in the refrigerator. Remove chocolate from molds. Store in the refrigerator.

If making chocolate bars or chunks, pour melted chocolate into a pan or dish lined with parchment or plastic wrap. Allow to cool for 2-3 hours in the refrigerator. Cut or break into chunks of desired size using a sharp knife. Store in the refrigerator.

If using to make dried fruit/nut clusters or bark, mix the ingredients into the chocolate until well combined, then pour into a pan or dish lined with parchment or plastic wrap, or drop in small clusters on a lined baking sheet. Allow to cool for 2-3 hours in the refrigerator. If making as bars/bark, cut or break into chunks of desired size using a sharp knife. Store in the refrigerator.

To dip strawberries, dunk your strawberries into the melty chocolate, place on a lined baking sheet or tray, and let chill for a couple hours until the chocolate is firm. Serve!

Variations:

If you are vegan or do not tolerate dairy, you can substitute the ghee/butter with another 1/4 cup of coconut oil. The rest of the recipe is also quite flexible. If you can’t eat cashews, try using an equal amount of another tolerated nut or seed butter. While the flavor will change, it will still be delicious and creamy. The honey could be substituted with another natural liquid sweetener like maple syrup or brown rice syrup if you do not eat honey.

Recipe submitted by Kim, Minneapolis, MN

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Fresh Fruity Smoothie with Coconut Oil

photo by recipe author

Servings: 6 – 8 oz.
Preparation Time: 10-15 minutes

1 cup red grapes
2 medium apples (with skin) remove core
1 pear (remove core)
1 peach (remove pit)
1 cup strawberries (remove stems)
4 oz cup plain yogurt
1 cup raw milk
2 tablespoons virgin coconut oil
1 avocado (optional)

If you don’t like the taste of eating an avocado, try placing one in this mixture. You will not know it’s there.

Place all ingredients in a blender and blend until smooth. If smoothie is thick, add more milk until it’s the consistency you prefer. Place leftover smoothie in the refrigerator to enjoy later.

Recipe submitted by Peggy, Clarksville, TN

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Gluten Free Coconut Cream Puffs

photo by recipe author

Servings: 12-24 servings
Preparation Time: 1 hour

Basic Puff Shell:

1 cup water
1/2 cup organic salted butter
3/4 cup sweet rice flour
1/2 cup organic brown rice flour
1/2 cup coconut flour
3 large organic eggs (OR 4 medium eggs)
Homemade custard (see recipe below)
1 1/2 cups organic semi-sweet chocolate pieces, melted
Organic powdered sugar, to garnish

Homemade Coconut Custard:

1/2 cup organic granulated whole sugar
3 tablespoons organic cornstarch
4 organic egg yolks
3 cup organic coconut milk* (OR 6 tablespoons Coconut Cream Concentrate plus 2-3/4 c. water)
2 tablespoons organic butter
2 teaspoons organic vanilla extract

Puff Shells:

Preheat oven to 400 degrees F. Prepare baking sheet with parchment paper or baking mat.

In a medium saucepan, heat water and butter to rolling boil. Stir in flour – beating well until it pulls away from the pan and forms a ball, about 1-2 minutes; then add eggs, one at a time beating well after each addition. Fully incorporate mixture until batter is smooth.

Drop by heaping tablespoon onto greased baking sheet or silicone baking mat lined pan. Batter should be fairly stiff, so that when you scoop it onto the baking sheet, it stays firm and doesn’t spread out. If it is too runny, add additional sweet rice flour in small amounts until batter holds its shape on the baking pan.

Bake 30-40 minutes at 400 degrees F. or until golden and dry.

Remove from oven and cool until you are able to handle them. Then cut off top of each puff and scoop out any excess soft dough from inside, if necessary, to form a shell for the cream filling. Replace top with each puff and allow to cool completely.

Coconut Custard:

In a heavy saucepan over medium-low heat, bring sugar, cornstarch, egg yolks, and coconut milk (or Coconut Cream Concentrate plus 2-3/4 cups water) to a boil, whisking constantly until thickened (approx. 15-20 minutes), careful not to scorch mixture on bottom of pan. Remove from heat. Stir in butter and vanilla. Place in a container with a tight sealing lid in refrigerator to cool. Chill 2 hours until set.

Assembly: Fill puffs using a pastry bag or spoon carefully into cream puff shells, then replace top of puff. Sprinkle with powdered sugar to garnish and drizzle with melted chocolate, if desired.

Melt chocolate pieces in a glass/stainless steel boil set over a small saucepan with simmering (not boiling) water. Drizzle puffs with melted chocolate. Serve or store in an airtight container in the refrigerator for up to 3 days.

Recipe submitted by Deanne, Glendale, AZ

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

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Chunky Strawberry Chocolate Coconut Ice Cream

photo by recipe author

Servings: 4 servings
Preparation Time: 20-30 minutes

3 cups whole milk and/or cream
3 egg yolks
1 tablespoon arrowroot
1/2 cup raw honey or raw sugar (add more if you want it really sweet)
2 teaspoon vanilla
1/4 cup cocoa powder
1/4 cup coconut flakes
1/2 cup chopped pecans
3/4 cup chopped strawberries (fresh or frozen)

In a blender, mix milk, egg yolks, arrowroot, raw honey, vanilla & cocoa till smooth. Pour into a container and let it chill in the fridge for a few hours or overnight. Pour into your ice cream machine maker and follow the instructions.

About 5-8 minutes before ice cream is done pour in coconut flakes, pecans & strawberries.

Scoop out ice cream and either store it in a plastic container and let it set in the freezer or enjoy it right away!

NOTE: If you DON’T have an ice cream machine maker, simply mix everything together, pour into a plastic container and put in the freezer. When frozen, set it out and let it soften before putting it back into your blender.

It won’t be chunky unless you choose to sprinkle the coconut, pecans & strawberries on like toppings, but the ice cream base will have the consistency of soft-served ice cream. So yummy!!

Recipe submitted by Marillyn

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