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Coconut Fruit Smoothie

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 10 minutes

1 cup coconut milk or regular whole milk
1/2-1 whole banana
1/4 cup frozen fruit: berries, peaches, etc.
2 tablespoons fresh ground flax seeds
2 tablespoons fresh ground nuts: almonds, pecans, etc
1 tablespoon dry coconut (flakes, etc.)
1 tablespoon coconut oil, melted

Place all ingredients except coconut oil in blender and blend. Slowly pour coconut oil into blender while blending. Blend until smooth and serve.

Recipe submitted by Jean, Melrose, NM

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Oatmeal Cinnamon Raisin Pancakes

Photo by recipe author

Preparation Time: 15 minutes
Servings: about 12-24 pancakes

The day before:

2 cups rolled oats
1/2 cup whole wheat pastry flour
3 cups buttermilk

The next day add:

3 eggs, well beaten
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2-4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 tablespoon coconut oil, melted
1-2 tablespoons raw honey
3/4 cup raisins, chopped finely (if desired)
Extra coconut oil for the griddle

The day before:

Put oats and flour into a large bowl, add the buttermilk. Let them soak in the buttermilk overnight or up to 24 hours.

The next day:

Mix in the eggs, baking powder, salt, cinnamon, nutmeg, coconut oil, honey and raisins.

Heat a flat iron surface – griddle or large pan – to medium high heat. Oil the pan with coconut oil… make sure to turn down the heat if it gets too hot. Ladle the pancake batter onto the griddle to the size you want. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), flip them over. Take a peek under them for doneness in a minute or so. When golden or darker golden brown, they are done.

Remember that cooking the second side takes shorter time then the first side and the second side doesn’t brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve.

Dress up your pancakes with butter, maple syrup or honey and your choice of fruit if desired.

Recipe submitted by Marillyn, Bloomingdale, IL

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Roast Chicken with Coconut Peanut Butter Sauce

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8
Preparation Time: 20 minutes

Roast Chicken:

1 whole chicken
Salt & pepper
1 bunch fresh rosemary
4 lemons, 2 halved, 2 quartered
3 heads garlic, cut in half crosswise
6 tablespoons butter, melted (you can also use part or all coconut oil)

Preheat oven to 425 degrees F.

Remove packet of chicken giblets and rinse chicken inside and out. Place chicken in a roasting pan or 9×13 glass baking pan and pat all over with paper towel to dry.

Generously salt and pepper inside of chicken. Stuff with a few sprigs of the rosemary, the 2 lemon halves, and 2 garlic halves. Brush outside all over with melted butter. Season with salt and pepper to taste. Place the lemon quarters and remaining garlic halves around the chicken.

Roast chicken for approximately 1 1/2 hours, basting with pan juices every now and then once it is halfway through cooking.

Serve chicken with the roasted garlic and coconut peanut butter sauce.

While the chicken is roasting, prepare the sauce.

Coconut Peanut Butter Sauce:

1/2 cup + 2 tablespoons coconut peanut butter
1/2 cup hot water
4 tablespoons organic fermented soy sauce
1/2 teaspoon cayenne pepper, more or less to taste
2 tablespoons + 2 teaspoons brown sugar
1 tablespoon + 2 teaspoons coconut water vinegar
1 teaspoon finely minced garlic
1 teaspoon finely minced ginger

Place coconut peanut butter and hot water in a small bowl. Whisk until well combined. Whisk in remaining ingredients. Cover and let sit at room temperature for at least an hour to allow flavors to develop.

Recipe courtesy Sarah Shilhavy

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Lemon-Lime Coconut Flour Muffins

Gluten Free Lemon Lime Coconut Flour Muffins

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 9 muffins
Preparation Time: 15 minutes

2/3 cup organic coconut flour
1 teaspoon aluminum free baking powder
6 eggs
1/3 cup Rapadura whole sugar
2 tablespoons milk
2 tablespoons butter, melted
2 tablespoons Virgin Coconut oil (melted)
1 tablespoon lemon juice
2 teaspoons lime juice
1 teaspoon finely grated lemon zest
1 teaspoon finely grated lime zest
1/8 teaspoon Himalayan salt

Procedure:

Pre-heat oven at 350 degrees F.

Mix coconut flour and baking powder, and then set aside.

In a mixing bowl, beat the eggs and gradually add sugar, milk, butter,
coconut oil, lemon juice, lime juice, lemon zest, lime zest, and salt. Beat
until well blended.

Gradually add the coconut flour with baking powder to egg mixture. Blend
well. Spoon batter into 8 muffin tins lined with paper liners.

Bake at 350 degrees F for 20 minutes or until toothpick inserted into center
comes out clean.

*If using salted butter salt is not needed.

Recipe by Marianita Shilhavy

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Gluten Free Strawberry Coconut Muffins

Photo by recipe author

Servings: 6-12 muffins
Preparation Time: 10 minutes

Muffins:

1/2 cup coconut flour
1/2 tsp Himalayan salt
1/2 tsp baking soda
6 eggs
1/3 cup raw honey
1/3 cup coconut oil
1 teaspoon vanilla extract
1 cup strawberries, fresh or frozen, chopped

Cream Cheese Topping:

1 cup homemade or store bought cream cheese, softened
1 cup chopped strawberries, fresh or frozen
1 – 3 tablespoons raw honey

For the muffins:

Preheat oven to 350 degrees F.

In a small bowl, combine coconut flour, salt and baking soda.

In a large bowl mix the eggs, honey, coconut oil and vanilla until well blended. Mix dry ingredients into the wet, blending with a hand mixer or by hand. Gently fold in strawberries.

Place batter in paper lined muffin tins OR oil small individual glass bowls and pour batter in about 1/2 – 3/4 full.

Bake in preheated oven for 20-25 minutes. Take them out and let them cool and serve topped with Strawberry Cream Cheese.

Cream Cheese:

Place everything in a blender or food processor and blend till smooth. Store in an airtight container in the fridge. When muffins are ready, generously top each muffin and enjoy!

Recipe submitted by Marillyn, Bloomingdale, IL

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Gluten Free Chocolate Chocolate Chip Pancakes

Photo by recipe author

Servings: 4
Preparation Time: 20 minutes

5 eggs, separated
5 tablespoons butter, melted
1/3 cup milk
2 tablespoons honey, melted if needed
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup coconut flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 cup chocolate chips, plus more for topping pancakes
Palm shortening or coconut oil

Beat egg whites until soft peaks form. Separately, beat egg yolks until foamy. Fold together, along with melted butter, milk, honey, salt, and vanilla. Whisk in coconut flour, cocoa powder and baking powder. Stir in chocolate chips.

Heat a pan coated with needed amount of palm shortening or coconut oil. Spoon 1/4 cup of batter onto the pan. Allow to cook for 3 minutes or so and carefully flip. Allow to cook for 2-3 minutes more or until cooked through. Repeat with remaining batter.

Serve with toppings such as peanut butter, maple syrup, and whipped cream, and top with additional chocolate chips. Makes about 9 pancakes.

Recipe submitted by Alta, Dallas, TX

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Gluten Free Lemon Roulade

Gluten Free Lemon Roulade made with coconut flour

Photo by recipe author

This recipe is done in 3 parts. Making the Lemon Curd can be done up to a week in advance.

Servings: 8
Preparation Time: 45 minutes

Lemon Curd:

grated zest and juice of 3 lemons
1/4 cup raw honey
1 tablespoon arrowroot powder (or other starch)
1 tablespoon water
2 egg yolks
4 tablespoons butter

Lemon Roulade Sponge Cake:

4 eggs, separated
2 oz (1/4 cup) raw honey
Grated zest of 2 lemons
1 teaspoon pure vanilla extract
1/4 cup ground almonds
3 tablespoons sifted coconut flour
3 tablespoons organic powdered sugar, for dusting

Lemon Cream Filling:

1 cup heavy cream
4 tablespoons lemon curd

Part 1: Making the Lemon Curd

Put the grated zest and juice into a pan honey. Bring to a boil, stirring until the honey has mixed in with the lemon juice.

Mix the arrowroot and water to a paste and add to the lemon/honey mixture. Remove pan from heat and beat in egg yolks.

Return to low heat and mix for about 2 minutes and then remove from the heat again. Gradually beat in butter. Pour into a mason jar, or other sterilized jar, cover and seal. Let the curd cool, then chill.

Part 2 – Making the Lemon Roulade Cake

Preheat the oven to 375F. Grease a 13 x 9-inch jelly roll pan and line with parchment paper.

In a large bowl, beat the egg yolks with 1 oz (1/8 cup) raw honey until light and foamy. Beat in the lemon zest and vanilla extract, then lightly fold in the ground almonds and coconut flour using a rubber spatula or large metal spoon.

Beat the egg whites in a clean bowl until they form stiff, glossy peaks. Gradually beat in the remaining 1oz (1/8 cup) of raw honey to form a stiff meringue. Fold in 1/3 of the meringue at a time into the egg yolk mixture. Do not over-fold, just enough to incorporate.

Pour into the prepared pan, level the surface, and bake for 10 minutes, or until risen and spongy to the touch. Cover loosely with parchment paper and a damp dish towel. Let the cake cool in the pan.

Part 3 – Making the Lemon Cream Filling

Whip the cream in a stand mixer just until medium peaks form. Lightly fold in 4 tablespoons of the lemon curd.

Assembly:

Sift the confectioners sugar onto a piece of parchment paper and turn the sponge onto it. Peel off the lining paper and spread the lemon curd cream over the surface of the sponge, leaving a border around the edge. Using the paper underneath as a guide, roll up the sponge from one of the long sides.

Place on a serving platter with the seam underneath and serve.

Recipe submitted by Diana, Des Moines, IA

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