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Coconut Chocolate Chip Cherry Cookies

Photo by recipe author

Servings: 18
Preparation Time: 10 minutes

1 1/4 cups sugar
1/2 cup unsalted butter, at room temperature
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup cocoa powder
3/4 teaspoon salt
1/4 teaspoon baking powder
1 cup dried cherries
1 1/4 cups dried coconut, shredded or flaked
3/4 cup semi-sweet chocolate chips

In a large bowl beat together the sugar and butter until light and fluffy. Add in the egg and vanilla and beat until smooth and creamy.

In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Gradually add flour mixture into the butter mixture, beating well after each addition.

Add in the cherries, coconut and chocolate chips; mix into dough until well combined. Cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees. Scoop a tablespoon full of dough and roll into balls using hands. Place cookie balls on a baking sheet lined with parchment paper and bake for 12-15 minutes. Let cool on baking sheet for 10 minutes and then move to cooling rack to finish cooling.

Recipe submitted by Dunne, Columbia, SC

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Breakfast In A Cup

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Servings: 2
Preparation Time: 5 minutes

2 frozen bananas
1/2 cup rolled oat flakes
1 cup milk (use more or less to adjust to desired consistency)
1/2 cup coconut peanut butter or peanut butter
1-2 tablespoons coconut oil, melted
dash cinnamon
1 teaspoon vanilla
1 cup spinach (optional)

Place all ingredients in a good blender. Blend until smooth and well mixed. Pour into 2 glasses and drink immediately.

Recipe submitted by Sierra, Rolla, MO

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Coconut Honey Mustard Dressing

Prepared by Pat, Photo by Jeremiah Shilhavy

Servings: 6-8
Preparation Time: 3 minutes

1/4 cup homemade coconut mayonnaise
1/4 cup mustard (use your favorite kind)
1/2 cup raw honey
1/2 teaspoon Coconut Water Vinegar

Blend all ingredients together in a small bowl and drizzle over your favorite salad. Top with toasted coconut if desired.

Recipe submitted by Pat, Jackson, WI

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Gluten Free Mint Carob Semisweet Brownies

Photo by recipe author

Servings: 12
Preparation Time: 10 minutes

1/3 cup firm coconut oil (or 5 tablespoons)
1/2 cup carob powder
6 eggs
1/2 cup pure maple sugar
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/3 cup coconut flour
1/4 cup chocolate chips

Preheat oven to 350 degrees F.

In a small saucepan, melt coconut oil. Once melted stir in carob powder and allow to cool slightly.

In a medium bowl, whisk together eggs, maple sugar, and extracts until smooth. Add carob mixture and whisk until smooth. Slowly add coconut flour and beat until smooth. Add chocolate chips and stir until just combined.

Pour mixture into an 8×8 square baking pan lightly greased with coconut oil. At this point, you may sprinkle the top with additional chocolate chips, if you desire.

Bake in preheated oven for about 25 minutes, until done. Allow to cool in the pan before cutting.

Recipe submitted by Katrina, Tampa, FL

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Triple Coconut Cranberry Muffins

Prepared by Pat, Photo by Jeremiah Shilhavy

Servings: 12 muffins
Preparation Time: 15 minutes

2 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup dried coconut flakes
1 cup dried cranberries
3/4 cup coconut milk*
2 tablespoons melted coconut oil
2 tablespoons melted butter
1 teaspoon grated orange or lemon zest
1/2 teaspoon vanilla extract
1 egg, lightly beaten
extra coconut flakes

Preheat oven to 400 degrees F.

Combine flour, sugar, baking powder and salt with a whisk. Add coconut and cranberries. Make a well in the middle and pour in remaining ingredients except extra coconut flakes. Mix until just combined. Do not over mix.

Divide batter into 12 muffin cups lined with paper liners. Top with extra coconut flakes. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted in center comes out clean.

Remove muffins from pan immediately and cool on a wire rack.

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

Recipe submitted by Pat, Jackson, WI

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Strawberry Coconut Bliss Smoothie

Photo by recipe author

A deliciously thick and creamy “milkshake” for breakfast? Yes please! My version of a local ice cream parlor’s favored treat, minus the guilt.

Servings: 2
Preparation Time: 5 minutes

1 1/2 cups plain kefir (preferably homemade)
1-3 soy-free organic eggs
1 tablespoon honey
1-3 tablespoons virgin coconut oil, melted
1/4 teaspoon organic natural vanilla
1/8 teaspoon organic cinnamon
1 1/2-2 cups organic frozen strawberries

Add kefir, desired amount of eggs, coconut oil and honey to the blender and combine thoroughly. The extra eggs and coconut oil provide even longer lasting satisfaction and energy.

Add vanilla, cinnamon and strawberries (adjust amount according to desired thickness) and blend on medium, then high speed until thoroughly combined, thick and creamy.

Garnish with additional strawberries and a sprinkle of cinnamon if desired. Enjoy immediately. A quick, easy, delicious and nourishing breakfast or afternoon snack!

Recipe submitted by Lydia, Salem, VA

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Gluten Free Yam Pancakes

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Makes about 6 pancakes
Preparation Time: 15 minutes

1 medium yam, peeled
1 or more eggs
1 teaspoon red onion, chopped
freshly ground black pepper
virgin coconut oil
salt

Use the coarse section of a grater to grate the yam into a bowl. Take a small handful and squeeze hard to remove any excess juice. Return the grated yam to the bowl.

Add 1 whole egg and mix to blend. If the mixture looks a little dry, add one more egg yolk. It should look a little creamy, like cole slaw, but it should not be dripping with egg liquid. Add onion and pepper.

Heat a large skillet and add enough coconut oil to cover the bottom. When oil is hot but not smoking, drop a forkful of yam mixture into the skillet and flatten with a fork.

Fry until brown and crispy; flip and fry on other side. Regulate heat so that oil does not smoke and add more oil if necessary.

Repeat until all the yam mixture is used. It’s ok if the pancakes are touching in the skillet.

Drain on paper towels if desired. Salt to taste.

Note: It’s best not to re-use the oil for a second batch because the oil develops an unpleasant odor. It’s best to use two separate skillets, or wash and dry the skillet after use.

Recipe submitted by Simi, Los Angeles, CA

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Coconut Flour “Tortillas”

Coconut Flour Tortillas

Photo by recipe author

Servings: 1 tortilla
Preparation Time: 2 minutes

1 tablespoon coconut flour
1/16 teaspoon baking powder
2 egg whites (or, 3 tablespoons egg whites)
2 tablespoons water or coconut milk*
coconut oil/butter

Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).

Pour all the batter on a heated pan greased with coconut oil or butter (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.

Be very careful with this part: wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side.

Fill with cream, berries, enchilada filling – anything you like!

These are thin and delicate. Use them for low-carb enchiladas, sandwich wraps, or anything you can think of!

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

Recipe submitted by Brandon, Dallas TX

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