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No-Bake Chocolate Chip Peanut Butter Balls

Photo by recipe author

Servings: Approx. 16, or more depending on size
Preparation Time: 10 minutes

1/2 cup peanut butter
1/4 cup chocolate chips
3 tablespoons honey
3 tablespoons coconut flour

Thoroughly mix all ingredients together in a bowl. If the mixture is too sticky, add more coconut flour; if it’s too dry, add more peanut butter.

Roll into peanut butter mixture into small balls using your hands or a cookie scoop. Store in the refrigerator.

Recipe submitted by Lindsey, Denver, CO

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Gluten Free Chocolate Brownies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 24 brownies
Preparation Time: 15 minutes

1 cup (2 sticks) salted butter
7 oz extra dark (Panama) chocolate
1/4 cup coconut flour
1/4 cup brown rice flour
1/4 cup tapioca flour/starch
1 teaspoon xanthan gum
5 eggs
3/4 cup brown sugar
3/4 cup granulated sugar (or all brown sugar)
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease a 9×13 inch pan with coconut oil.

Melt chocolate and butter together over very low heat, stirring occasionally until melted and smooth. Remove from heat.

In a small bowl, mix flours and xanthan gum together.

Whisk eggs, sugars, and vanilla extract together. Slowly whisk in the chocolate mixture until well blended.

Using a rubber spatula, stir the flour mixture into the chocolate mixture until well blended and smooth.

Pour batter into prepared pan and bake in preheated oven for 15-20 minutes, or until center is firm. Let cool for a couple minutes then cut and serve.

Recipe submitted by Sarah Shilhavy

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Coconut Flour Oat Pancakes

Photo by recipe author

Servings: 2
Preparation Time: 20 minutes

1/4 cup coconut flour
1/2 cup oatmeal
1/2 cup coconut milk*, or as needed
1 egg
Pinch of salt
Coconut oil for cooking
Organic maple syrup, grass-fed butter, and shredded coconut for topping

In a small bowl, whisk together coconut flour, oatmeal, light coconut milk, egg, and salt.

Over medium heat, heat 1 teaspoon coconut oil in a pan. Add 1/4 of the coconut flour mixture to the pan, and cook until bottom is set. Flip and cook until other side is done as well.

Remove from the pan to a plate and repeat for the rest of the batter. Top with grass-fed butter, organic maple syrup, and shredded coconut.

Recipe submitted by Evan, Marlborough, MA

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

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Coconut Lime Tuna Steaks

Photo by recipe author

This is THE tastiest tuna I have ever tried. The first time I made it I used some “borderline” tuna that had been in my fridge for a week or so and it was still the best tuna I’d ever tasted. Instantly my new go-to recipe. So easy to make and SO delicious!

Servings: 2-20
Preparation Time: 20 min

extra virgin olive oil
seafood seasoning blend of choice
coconut cream concentrate
organic limes
wild caught Ahi tuna steaks
virgin coconut oil

Rub both sides of thawed tuna steaks with olive oil and seafood seasoning to coat. Mix equal parts softened coconut cream concentrate and fresh squeezed lime juice (pulp is fine) and beat with a fork until smooth and creamy. About 1 1/2 tablespoons of each should cover 2 medium size steaks. Multiply as needed for your desired number of steaks.

Coat both sides of each steak with a thick layer of the coconut lime mixture. Allow to harden for a few seconds before flipping to coat other side. Allow to marinate for 10 minutes for flavors to absorb.

Preheat a cast iron skillet coated with virgin coconut oil over medium heat for 5 minutes. Cook tuna steaks to desired doneness. Exact time will depend on the thickness of the individual steaks, but in general about 2-3 minutes per side produces a medium-rare tuna steak. I prefer to leave them fairly pink on the inside for maximum flavor and tenderness. Flip carefully to retain coating.

Serve immediately with a side of Bhutanese Red or Forbidden Rice and the green veggie of your choice for a super easy, company worthy dinner!

Recipe submitted by Lydia, Salem, VA

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Lemon Coconut Meringues

Prepared by Sarah Shilhavy, Photos by Jeremiah Shilhavy

Servings: 24 meringues
Preparation Time: 20 minutes

4 egg whites, at room temp
1/4 teaspoon cream of tartar
1 slightly rounded cup powdered sugar
1/2 teaspoon vanilla extract
1-2 teaspoons lemon zest
Shredded dried coconut

Preheat oven to 250 degrees F. Line two cookie sheets with parchment paper.

In large bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.

Gradually sprinkle in sugar 2 tablespoons at a time at high speed. After all the sugar has been added you may beat in the vanilla extract and lemon zest or gently fold in later. Beat until meringue stands in stiff, glossy peaks. Add vanilla and lemon zest now if you didn’t add it earlier.

Drop meringue by rounded spoonfuls onto prepared cookie sheets about 1 inch apart. Sprinkle with a bit of shredded coconut.

Bake for 50-60 minutes or until dry to the touch. Remove to rack to cool.

Recipe courtesy Sarah Shilhavy

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Coconut Chocolate No-bake Macaroons

These macaroons are one of the easiest and most delicious quick sweet treats I’ve made in a while. The ingredient list doesn’t make them look like anything special, but believe me, they are.

The secret to the fudgy texture is the almond flour. The stuff just melts right into all that chocolaty goodness and turns the whole thing into a fudgy batter just begging to be eaten. I ate this stuff before it even made it to the refrigerator. And I ate some more once it came out of the refrigerator!

Feel free to cut back a little on the maple syrup if you don’t like it too sweet. And just a tip for grinding your own almond flour: stop as soon as it turns into a powder. Scrape the corners of the canister down and shake the big bits into the center as well. Too much grinding and you’ll end up with almond butter. Not cool. Not for this recipe anyway.

Enjoy!

Sarah 🙂

Coconut Chocolate No-bake Macaroons

Coconut Chocolate No-bake Macaroons

Prepared by Sarah Shilhavy, photo by Jeremiah Shilhavy

Servings: yields about 40 macaroons
Preparation Time: 15 minutes

3 cups unsweetened dried coconut flakes
3/4 cup almond flour*
3/4 cup cocoa powder
1 cup maple syrup
1/3 cup coconut oil, melted
1 tablespoon vanilla extract
1/2 teaspoon salt

Mix all ingredients together well. Form into small balls using a spoon or cookie scoop and refrigerate until firm.

Recipe submitted by Stephanie, Goodyear, AZ

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until a fine meal.

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Gluten Free Cheesy Garlic Coconut Quick Bread

Prepared by Sarah Shilhavy, photo by Jeremiah Shilhavy

Servings: 6

6 eggs
1/2 cup butter, melted
2 tablespoons honey (if using solid honey melt first)
1/2 teaspoon salt
3/4 cup coconut flour
Black pepper, to taste
Flax seeds (optional), to taste
1/2 – 1 teaspoon garlic powder (adjust to taste)
1/2 – 1 cup shredded cheese

Preheat the oven to 350 degrees.

Blend all ingredients except cheese in a food processor (or whisk by hand) until there are no lumps. If the batter is a little dry just add a tablespoon of water as needed. It should be a pretty moist, almost pourable batter. Stir in cheese. Pour into greased bread pan.

Bake in preheated oven for 40 minutes or until done (toothpick inserted in center comes out clean).

Recipe submitted Christina, Coquitlam, British Columbia, Canada

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Spring Wild Mushroom & Pea Ragout

Photo by recipe author

Creamy, delicious and comforting without being heavy, this dish is perfect for early spring when you want something fresh and light, yet still comforting and satisfying. The combination of sweet, brightly colored peas, flavorful, hearty mushrooms and onions with the tender, delicate and distinctive Forbidden rice and a hint of sweet coconut is a visually pleasing, heavenly smelling, delicious tasting treat for all the senses!

Servings: 4-8
Preparation Time: 30 min

1 onion, thinly sliced and cut into 1 inch strips
1 tablespoon coconut oil
1/4 cup white wine
1-2 tablespoons coconut cream concentrate
1-2 cloves garlic, finely chopped
4 oz mixed wild mushrooms, sliced
4 oz baby bello or white mushrooms, sliced or chopped
1/4 teaspoon thyme
3/4 cup milk, cream or coconut milk*
1 cup frozen peas, thawed
sea salt & fresh cracked pepper
1 cup Forbidden or Red heirloom rice, prepared to package directions

1/2 lb sautéed ground beef or bison may be added if desired to make this meal even more hearty and nourishing, although it is wonderful the way it is.

In a preheated cast iron skillet, sauté onion with coconut oil and salt until softened and translucent. Add wine and stir until absorbed. Stir in coconut cream. Add garlic and mushrooms, season with salt, pepper and thyme, sautéing until mushrooms are mostly cooked through. Slowly add milk a bit at a time while stirring. Stir in peas, heat through, season with salt and plenty of pepper to taste.

Serve over rice for a visually pleasing and satisfying main dish or combine with the rice for a wonderful side dish.

Recipe submitted by Lydia, Salem, VA

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

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