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Coconut Vanilla Granola

Coconut Vanilla Granola recipe photo
Coconut Vanilla Granola
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This granola has a long shelf life, although it’s usually eaten up very quickly. In addition to eating as cereal, try it sprinkled on top of vanilla ice cream or over yogurt.

Servings: 10 cups
Preparation time: 10 minutes

Preheat oven to 250 degrees F.

Combine oats, nuts and coconut in a large bowl. Set aside.

Combine honey, water and salt in a small saucepan. Heat, stirring frequently, to thin the honey. Remove from heat and stir in coconut oil and vanilla. Pour over oat mixture and stir well.

Place granola into 2 greased 13x9x2-inch pans or 1-2 greased cookie sheets. Bake in a preheated oven for about one hour, until golden. Stir/turn over using a wide metal spatula about every 20 minutes. The granola will get crunchier as it cools. Store in an airtight container.

Recipe submitted by Susan, Madison, MS

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Coconut Dishpan Cookies

Coconut Dishpan Cookies recipe photo
Coconut Dishpan Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation time: 15 minutes

Preheat oven to 375 degrees F.

Beat butter and sugars until light and fluffy with an electric mixer fitted with paddle attachment. Slowly add oil and mix until oil is well incorporated. Beat vanilla extract and egg in until well incorporated.

Mix flour and baking soda together and stir into butter mixture just until combined. Combine remaining ingredients and add to dough, mixing just until incorporated.

Using a small cookie scoop drop tablespoonful sized cookie dough balls onto an ungreased cookie sheet spacing about 1 inch apart (they won’t spread much). Bake in preheated oven for 7-12 minutes, just until lightly browned.

You can also freeze individual balls of cookie dough and freeze for later baking. To bake simply place frozen cookie dough onto sheet (there’s no need to defrost) and bake as directed (adding a few minutes to cook time).

Recipe courtesy Sarah Shilhavy

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Coconut Ice

Coconut Ice recipe photo
Coconut Ice
Photo by Recipe Author

Preparation time: 10 minutes plus the ice cream maker time
Servings: 2

Almond Milk:

Ice:

Blend almonds and coconut milk in a high-speed blender until smooth.

Add other ingredients and blend until smooth. Freeze in an ice cream maker according to the manufacturer’s instructions.

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

Recipe submitted by Kelly, Grandview, MO

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Chocolate Balsamic Truffles

Vinegar in chocolate?? I scratched my head at the idea, but this is a fantastic combination. The unique, tart-ish flavor with the silky smooth and creamy chocolate was just meant to be. You’ll love it.

Truffles are pretty simple and easy to make. It’s all in the ingredients. Use high quality everything in this recipe as every single ingredient stands out. Use a nice tasting, high quality dark chocolate and a rich, dark, high quality balsamic vinegar especially. This is one recipe that you really don’t want to skimp on.

Another fun thing about truffles is that you can coat/dip them in so many different things! Nuts, chocolate shavings, dip in different melted chocolates, etc. Let the imagination run wild.

The next important thing is the chilling. The mixture has to be at the perfect temperature to roll into balls as well as for eating. You don’t want to eat a truffle straight out of the refrigerator when it’s all hard. Let them come to room temperature first. Then enjoy the tiny little melt-in-your-mouth candies all you like.

Enjoy!

Sarah

Chocolate Balsamic Truffles

Chocolate Balsamic Truffles with middle shown recipe photo
Chocolate Balsamic Truffles recipe photo
Chocolate Balsamic Truffles
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: approx. 45 truffles
Preparation Time: 10 minutes

Pour the heavy cream into a glass bowl set over a pot of simmering water. Turn heat off as soon as you place the bowl on top. Stir in the chocolate and coconut oil in with a rubber spatula.

Once the chocolate has melted, remove bowl from the pot and stir in the balsamic vinegar. Refrigerate the chocolate for 1 hour. Remove from the refrigerator and let sit at room temperature for 1-2 hours, until firm but moldable.

Place coatings of choice into shallow bowls, starting out with about 1/4 cup. Using a teaspoon scoop out measuring teaspoon sized balls of the chocolate. Use your hands to form into tiny balls. Drop the balls into the coatings of choice and roll until coated.

If the truffles are too soft after forming refrigerate for about 15 minutes, or until a littler firmer.

To store, refrigerate overnight and store at room temperature. The truffles will keep for about 1 day at room temp.

Submitted by Sarah Shilhavy

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Soft Pretzels

Soft Pretzels recipe photo
Soft Pretzels
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 10 large pretzels
Preparation Time: 1 hour

  • 1 1/2 cups very warm water
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 (.25 oz) package active dry yeast
  • 22 ounces flour, about 4 1/2 cups (use about half whole wheat flour)
  • 2 ounces coconut oil, melted (about 1/4 cup)
  • 2 quarts water
  • 1/2 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water, optional
  • salt

Pour water into the bowl of a standing mixer and stir in sugar and salt until dissolved. Sprinkle the yeast on top but do not stir. Allow to proof for 5-10 minutes, until the yeast begins to foam.

Add the flour and coconut oil to the yeast mixture. Using the dough hook attachment, mix on low speed until well combined. Turn the speed up and knead until the dough is smooth and pulls away from the sides of the bowl, around 4 to 5 minutes.

Remove dough from the bowl. Oil the bowl with coconut oil and place ball of dough back in. Lightly grease the top of the dough ball. Cover the top of the bowl with a damp towel and let sit in a warm place for approximately 1-2 hours or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Stir the water and baking soda together and bring to a boil in a large pot.

Turn the dough out onto a work surface lightly oiled with extra coconut oil and divide into 10 equal pieces. Roll out into pretzel shapes and place on cookie sheets lined with parchment paper and greased with coconut oil.

Place 1 pretzel at a time into the boiling water for 30 seconds. Remove with a large, flat spatula and place back unto lined cookie sheets. Brush with optional egg wash if desired.

Bake until dark golden brown in color, 12 to 14 minutes. Transfer to a cooling rack and serve with melted butter, salt, cinnamon sugar and other toppings/dips of choice.

Recipe courtesy Sarah Shilhavy

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Chocolate Coconut Crème Bar

Chocolate Coconut Crème Bar recipe photo
Chocolate Coconut Crème Bar
Photo by recipe author

Servings: 1
Preparation Time: 10 minutes

Melt down the coconut cream concentrate until completely smooth and melted.* Slowly add cocoa powder until thoroughly mixed in and smooth.

Add in your sweetener, starting with 1 teaspoon for a rich taste and increasing to desired sweetness. Add your choice of other ingredients (see below) into this base and mix until evenly distributed.

Pour mixture into a mold, or any suitable bowl of choice and stick it in the fridge or freezer to re-harden.

Enjoy!

Notes: Sunflower seed lecithin really adds a much smoother texture and is worth adding 1/2 teaspoon to recipe.

Additional ingredient ideas:

Sprouted and dehydrated buckwheat groats, shredded coconut, nuts and seeds of choice for a great crunchy texture.

Dried fruit of choice.

Different types of herbs, spices, or superfoods such as cinnamon, nutmeg, cloves, maca, spirulina, chlorella, etc…

Nut or seed butters.

*Watch the video here to learn how to soften Coconut Cream Concentrate.

Recipe submitted by Melina, Baltimore, MD

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Raw Chocolate Coconut Snowball Cookies

Raw Chocolate Coconut Snowball Cookies recipe photo
Raw Chocolate Coconut Snowball Cookies
Photo by recipe author

Servings: 20
Preparation Time: about 15 minutes

Combine all ingredients (except for the shredded coconut) in a food processor and process to make a smooth paste.

Roll paste into small balls (the size of Russian Teacakes if you are familiar with those traditional cookies). Roll cookie into dried shredded coconut flakes. Chill slightly before serving.

Recipe submitted by Julie, Colorado Springs, CO

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Gluten Free Bison Sausage Casserole

Gluten Free Bison Sausage Casserole
Gluten Free Bison Sausage Casserole
Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy
  • 1 tablespoon coconut oil, as needed
  • 1 medium size yellow onion- chopped
  • 1 lb. ground grass-fed bison sausage
  • 8 oz. mushroom, sliced
  • 2 medium size zucchini (or other vegetable of choice) – chopped
  • 1 lb. potatoes, shredded (“hash brown” type)
  • 6 large eggs
  • 1 cup milk
  • Salt and pepper to taste
  • 8 oz. mozzarella cheese- shredded

Pre-heat oven at 400 degrees.

Heat coconut oil in a large pan and sauté onion until opaque.

Crumble the bison sausage into the pan and sauté until brown. Add mushrooms and zucchini, sauté for 2 minutes. Set aside.

Beat eggs, milk, salt and pepper together.

Grease baking dish with additional coconut oil. Layer shredded potato and sautéed sausage mixture. Pour the egg and milk mixture on top. Bake for 35 minutes.

After baking sprinkle the mozzarella cheese on top. Bake for 5 more minutes or until the cheese has melted.

Serve with your favorite green salad.

Enjoy.

Recipe courtesy Marianita Jader Shilhavy

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