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Coconut Cream Doughnuts

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

2 hours prep time
15 servings

2 (.25 ounce) packages active dry yeast
1/4 cup warm water
1/2 cup sugar
1 teaspoon salt
1 1/2 cups lukewarm milk
1/3 cup palm shortening
2 eggs
5 cups organic unbleached all-purpose flour
3 cups palm shortening
1 cup coconut oil

Coconut Cream Glaze:

1/4 cup Coconut Cream Concentrate
1/4 cup butter
1/2 cup powdered sugar
2 teaspoons vanilla extract
1/4 cup heavy cream, add more as needed

Sprinkle yeast over warm water and let stand for 5 minutes, or until foamy.

In a large bowl of an electric mixer, mix the yeast mixture, sugar, salt, milk, shortening (1/3 cup), eggs, and 2 cups of flour. Mix for a few minutes on low speed. Add remaining flour a heaping 1/2 cup at a time until the dough no longer sticks to the bowl. Knead for about 5 minutes, until smooth and elastic.

Place the dough into a coconut oil greased bowl and cover with a damp towel. Set in a warm place to rise until doubled.

Turn dough onto a floured surface and gently roll out to about 1/2 inch thickness. Cut with a floured cutter. Cover with a light cloth and let doughnuts rise until doubled.

Heat 3 cups palm shortening and 1 cup coconut oil in a deep fryer or large pot/skillet to 350 degrees F. Using a wide metal spatula, place doughnuts into oil and fry on each side until golden brown. Drain on wire racks and dip into glaze while warm.

Coconut Cream Glaze:

Place all ingredients except heavy cream into a small saucepan over low heat. Whisk until butter is melted, adding heavy cream until desired consistency is reached. Mixture will look oily and curdled at first but keep adding heavy cream and it will come together.

Recipe courtesy Sarah Shilhavy

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Vegan Chocolate Truffles

Photo by recipe author

Servings: 18

8 dates, lightly soaked
4 oz cocoa butter
2 oz coconut oil
1/2 cup brown rice syrup
3/4 cup cocoa powder + more for dusting

If your dates are stale, soak them in water for up to 30 minutes and dry to make sure they’ll blend.

Add the cocoa butter and coconut oil into a food processor and blend until soft and emulsified. Add the dates and sweetener and continue to process until the dates have formed a paste. Add in the cocoa powder and blend until mixed.

Move to the refrigerator for 10 minutes to stiffen the mixture. Once it’s cooled, scoop and roll the chocolate into 1-inch balls, and roll in a plate of cocoa powder to dust. Keep these at room temperature for up to 2 weeks.

Recipe submitted by Evan, Marlborough, MA

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Coconut Peanut Butter Banana Protein Shake

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 5 minutes

1 serving vanilla protein powder
1 frozen banana
3/4 cup water
1/3 cup coconut milk*
1-2 tablespoons Coconut Peanut Butter
dash guar gum
dash xanthan gum
ice (optional, to taste)
1-2 tablespoons melted coconut oil (for pre-workout)

Place all ingredients except coconut oil (if using) in blender and blend while pouring coconut oil in a steady stream. Blend until smooth and enjoy!

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

Recipe courtesy Sarah Shilhavy

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Mustard Seed Cauliflower Stir-fry

Photo by recipe author

An easy, tasty, vegetarian treat

Servings: 6-8
Preparation Time: 30 minutes

2 teaspoons yellow mustard seeds
2 teaspoons brown mustard seeds
1 teaspoons turmeric
1 teaspoons tamarind puree*
1/2 cup water
2 tablespoons coconut oil
1/2 onion, finely chopped
3 shallots, finely chopped
1 head cauliflower, divided into florets
1 chopped seeded green chili
2 teaspoons nigella seed**

Grind together yellow and brown mustard seeds and mix in the turmeric, tamarind puree and water. Blend all of this together into a nice liquid paste.

Heat the coconut oil in a deep skillet or kadhai. When hot, toss in onion and shallots. Stir fry until slightly golden then start adding the cauliflower. Once it starts to brown, add the green chili; cook it until it browns. Stir in the ground mustard seed mixture and nigella.

Turn heat up to medium. When the liquid in the pan comes to a boil, turn it back down all the way to low and cover the pan until the cauliflower is nice and tender and the sauce is dry.

If you need to add more water during the cooking process, that’s fine (to prevent burning or sticking). If the cauliflower is too wet once it’s done, turn the heat up a bit and boil it off. Add salt to taste and you’re done.

*NOTE: if you don’t have tamarind puree, I’ve found that lemon juice can be a substitute. Tamarind puree is easily found at most Asian or Hispanic markets.

**Also known as kalonji seed, black onion seed and black cumin seed.

Recipe submitted by Kathy, Sonoma, CA

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Spicy Roasted Sweet Potatoes

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4

Preparation Time: 60-70 minutes

2-3 large sweet potatoes sliced 1/8 – 1/4 inch thick, with skin or without (remove blemishes)
1/2 large onion sliced
3-4 garlic cloves sliced
2-3 teaspoons seasoning combination of choice (garlic powder, onion powder, or other mix)
salt and pepper to taste
2-3 tablespoons coconut oil

Preheat oven to 425 degrees F.

Place sliced sweet potatoes, onions and garlic in a roasting pan or casserole dish. Mix roughly. Sprinkle generously with seasonings. If using a purchased seasoning containing salt omit additional salt. Drop coconut oil on top.

Bake uncovered in preheated oven.

Every 20 minutes stir/flip potatoes to evenly distribute. Cook until potatoes and onions begin to look crispy on the edges, approximately one hour.

Other potatoes may be substituted or combined with sweet potatoes.

Recipe submitted by Dakotah, Winfield, KS

*Sarah’s notes: For the potatoes in the picture, the seasoning combo I used was a light sprinkle of all purpose seasoning, salt, freshly cracked pepper, sprinkle of cayenne pepper, and garlic powder. Delish.

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Homemade Gluten-Free Granola Bars

Homemade Gluten Free Granola Bars

Photo by recipe author

Servings: 12
Preparation Time: 20 minutes

2 cups gluten-free old fashioned rolled oats
1 cup sliced almonds
1 cup unsweetened, shredded coconut
1/2 cup organic fresh ground flax seed meal
3 tablespoons coconut oil
2/3 cup honey or maple syrup
1/4 cup light brown sugar or whole sugar, packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/2 cup chopped, pitted dates
1/2 cup chopped, dried apricots
1/2 cup dried cranberries

1. Preheat oven to 350 degrees F. Grease an 8×12 baking dish and line with parchment paper.

2. Toss the oats, almonds, and coconut together on a sheet pan and bake 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax seed meal.

3. Reduce the oven temperature to 300°F.

4. Place the coconut oil, honey or maple syrup, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for 1 minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

5. Pour mixture into the prepared 8×12 baking dish. Wet your fingers and lightly press the mixture evenly into the pan. Bake 25-30 minutes, until light and golden brown. Cool in pan at least 2-3 hours before cutting.

Recipe submitted by Katrina, Tampa, FL

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Gluten Free Coconut Flour Flax Bread

photo by recipe author

Servings: 8-10
Preparation Time: 10 minutes

1/2 cup coconut flour, sifted
1/2 cup flax seeds, ground
1 /2 teaspoon salt
1 teaspoon baking soda
5 eggs
1/4 cup coconut oil, melted
1/8 cup water
1 teaspoon apple cider vinegar

1. Preheat oven to 325 degrees. Grease a small loaf pan (73/4″ L × 41/2″ W × 3″ H).

2. Mix all the dry ingredients together.

3. Combine all the wet ingredients.

4. Add the dry ingredients to the wet and beat well. Batter will be thick.

5. Pour into loaf pan and bake for 40 minutes or until toothpick comes out clean.

6. Cool completely before slicing.

Note: For moister bread, the water in the recipe can be replaced with yogurt.

Recipe submitted by Carrol, Huntington Beach, CA

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Banana Coconut Cream Bread

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 2 loaves

Preparation Time: 15 minutes

3 cups wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar, or to taste
1 cup expeller pressed or virgin coconut oil
4 eggs, lightly beaten
4 teaspoons vanilla extract
2 ripe bananas, mashed
1 cup Coconut Cream Concentrate
1 cup shredded coconut (optional)
1 cup chopped walnuts (optional)

Preheat oven to 325 degrees F.

Combine flour, baking powder, baking soda and salt; set aside.

In a large bowl, combine sugar, oil, eggs, bananas, CCC and vanilla extract. Stir into dry mixture, mixing until just moistened. Fold in coconut & nuts, if desired. Pour into two greased and floured 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans.

Bake in preheated oven for 1 hour or until breads test done. Cool 10 minutes in pans before removing to a wire rack to cool completely.

Recipe submitted by Sandra, West Point, NE

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