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Coconut Baked Food Recipes

Raspberry Oat Bars

raspberry oat bars
Raspberry Oat Bars
photo by recipe author

 

Servings: 24
Preparation Time: approx. 15-20 minutes

Crumble:

Filling:

In a large mixing bowl, mix together the oats, flours, sugar, zest, molasses, and baking powder. Cut in the butter and coconut oil using a pastry blender or your fingers and mix until the dough comes together.

Gently press two thirds of it into the bottom of a 9 x 13 baking pan. Bake for 10-13 minutes or until the edges just start to turn brown.

In a bowl, stir raspberry jam, vanilla extract, honey, and lemon extract or lemon essential oil until smooth. Spread this mixture over the baked crust and then evenly sprinkle the remaining oat mixture over the jam mixture.

Bake for another 25-30 minutes or until the top has lightly browned and the filling is bubbly.

Let the bars cool completely before cutting.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Coconut Milk Sweet Potato Breakfast Custard

Coconut Milk Sweet Potato Breakfast Custard
Coconut Milk Sweet Potato Breakfast Custard
photo by recipe author

 

Servings: 8
Preparation Time: 1 hour 15 minutes

  • 1 1/2 pounds sweet potatoes – baked, cooled and peeled
  • 14 ounces coconut milk*
  • 4 large eggs
  • 1/2 cup raw honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice

Heat oven to 350° F.

Place all the ingredients in a blender and blend until very smooth. Pour the mixture into a greased pie plate and bake for 50 minutes – 1 hour. The center should be set and jiggly.

Cool before serving. Keep in the refrigerator.

Make Your Own Homemade Coconut Milk

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

Jennifer from Sulphur, LA won $50 for this recipe and photo! Submit your recipes and photos here!

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Organic Heirloom Potatoes. Buy them right here!

Our organic heirloom potatoes come from small-scale family farms in rural southwestern Wisconsin. This is known as the “driftless” area of Wisconsin, because glaciers drifted around this area during the glacial period. This resulted in a unique geographical area of rolling hills and valleys that the early settlers of Wisconsin recognized as having rich soil for grass and crops.

The four seasons and harsh winters allow for the natural death of organic plant life that returns nutrient rich organic matter to the soil each year.

We are currently offering three types of organic potatoes: Organic Heirloom Fingerling Potatoes, Organic Heirloom Sweet Potatoes, and Organic Heirloom German Butterball Potatoes

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Granola

Granola
Granola
photo by recipe author

 

Servings: 30-36
Preparation Time: 2 hours

If the nuts are raw, set oven to 350° F and place raw nuts on a cookie sheet. Roast them just until you can smell them and the skins crackle.

Note: Each nut roasts at a different time. Almonds = 15 minutes, macadamia = 15 minutes, walnuts = 8 minutes, cashew = 8 minutes, pecans = 5 minutes.

Once the nuts are roasted and cooled enough to touch, break them into smaller pieces and put them in a large bowl.

Turn the oven heat down to 250° F.

Add to the large bowl: oats, shredded coconut, raw honey, olive oil, and salt. Mix well until honey and oil cover all of the oats and nuts.

Spread the mixture out onto cookie sheets or cake pans. It will take more than one. Place them into the oven and cook for 1.5 hours, stirring every 15 minutes. Depending on your oven, it could take less time. Oats should take on a golden color when done cooking.

Remove from the oven and let cool.

Once cool, put the mixture into an airtight container or zip lock bag.

Add dried fruit into the bag then seal and shake well to mix.

This recipe keeps for several months, if not eaten before then.

Jennifer from Sulphur, LA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Tomato Basil Crustless Mini-Quiches

Tomato Basil Crustless Mini-Quiches
Tomato Basil Crustless Mini-Quiches
photo by recipe author

 

Servings: 6
Preparation Time: 25 minutes

Preheat oven to 350° F.

Whisk eggs together in bowl with paprika, salt, pepper, and heavy cream. Add cheese, turkey, basil, and 1 tablespoon coconut oil. Pour mixture into greased muffin tins (use 1/2 tablespoon coconut oil to grease muffin tins) and then top each one with a slice of tomato.

Bake for 15-20 minutes or until golden brown and firm in the center.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here!

Featured Product

Gold%20Label%20Logo

This Tropical Traditions Gold Label Virgin Coconut Oil is a truly unrefined coconut oil. This coconut oil is made on Mt. Banahaw and surrounding areas from coconuts. Coconuts are used fresh (within 24-48 hours of harvest) from small family farms on Mt. Banahaw and other rural places in Quezon Province, the coconut capital of the Philippines. Only the highest quality coconuts are hand-picked from each harvest. The volcanic soil of Mt. Banahaw makes these coconuts some of the most nutritionally rich coconuts in the world! Buy it here!

Hand-made in small batches – not mass-produced by machine

Wet-milled from fresh coconut milk

High heat used to extract antioxidants (why cold-pressed is NOT best)

Tested for the herbicide glyphosate

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Gluten Free Strawberry Shortcakes

Gluten Free Strawberry Shortcakes
Gluten Free Strawberry Shortcakes
photo by recipe author

 

Servings: 10
Preparation Time: 25 minutes

In a mixing bowl, combine flours, arrowroot starch, baking powder, and salt. Cut in shortening or butter until mixture is crumbly. Add in apple cider vinegar, vanilla, and honey. Slowly pour in milk until mixture forms a dough ball.

Form dough into 10 biscuits. Place on a baking sheet lined with parchment paper.

Bake at 375° F for about 20 minutes. Remove from oven and let cool completely.

Cut biscuits in half and place on serving dishes. Add a dollop of whipped cream and top with fresh strawberries.

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

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

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Sprouted Flax and Raisin Cookies

Sprouted Flax and Raisin Cookies
Sprouted Flax and Raisin Cookies
photo by recipe author

Servings: 20 cookies
Preparation Time: 45 minutes

  • 1 cup sprouted flax meal
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/2 cup whole cane sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoon Ceylon cinnamon
  • 1/2 cup butter or ghee, melted
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1.5 cups raisins

Preheat oven to 375° degrees.

In a large bowl, combine dry ingredients. Add in the wet ingredients and mix until well combined. Fold in the raisins.

Use a regular size cookie scoop to place batter on a greased cookie sheet. Flatten the balls slightly.

Bake about 12 minutes.

Cool cookies on a cooling rack; serve with your favorite milk beverage.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your recipes and photos here! for a chance to win $50!

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flax-seeds

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Our brown flax seeds are completely raw and unprocessed. They were grown in Italy and are traceable back to the farm that raised them. The farm is certified organic and a sample of the seeds were lab tested for the presence of glyphosate and none was found.

Learn more about the unique nutritional qualities of flax seeds here.

Flax seeds can be enjoyed in a number of ways from raw, soaked, sprouted, boiled or ground and can be treated as you would other seeds or nuts. However, flax seed must be finely cut into a meal to get maximum benefits of the OMEGA-3 oil and dietary fiber. We recommend that you buy a coffee grinder and dedicate its use to grinding flax seeds. Once ground, the flax seeds should be consumed quickly, as the oil inside the seeds oxidizes rapidly.

The recommended daily amount of flax seeds to eat is about 1–2 Tbsp. The most beneficial amount for maximum nutritional value of ground flax seed is 2 tablespoons daily. It can be mixed into 10–12 oz. of juice or water. Make sure you use plenty of water when adding flax seed to your diet.

Ground flax seed can easily be added on top of dishes including: baked products, stir-fry dishes, soup or stews, cereal and yogurt.

Flax seed is 35–40% oil so a similar amount may be omitted from any recipe requiring oil that also includes ground flax seed. Similarly, about 1 Tbsp. of ground flax seed steeped in 3 Tbsp. of water for 2-3 minutes will substitute for one egg in recipes. Flax seed contains NO GLUTEN for those with gluten allergy.

Buy raw brown whole flax seeds here!

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Coconut Chocolate Chip Zucchini Bread

Coconut Chocolate Chip Zucchini Bread
Coconut Chocolate Chip Zucchini Bread
photo by recipe author

 

Servings: 10
Preparation Time: 1 hour

Preheat oven to 350° F.

In a large bowl combine the first 6 ingredients. Mix and set aside.

In a small bowl, beat the two eggs with a fork.

Melt the coconut oil and cool slightly in a smaller container.

In the meantime, add the apple butter, honey, and yogurt to egg mixture and mix to combine. Mix in the melted coconut oil until all is well combined and set aside.

Shred zucchini to get about 1 1/2 cups, can be a little more (about 1 1/2 small zucchinis).

Add the liquid mixture and the shredded zucchini to the bowl of dry ingredients and mix until combined. Scoop mixture into a greased 9 x 5 loaf pan and smooth top evenly.

Bake for about 45 minutes, or until a toothpick inserted in center comes out clean. Oven temps can vary – it might take a bit longer or shorter, watch carefully.

Cool in pan for 10 minutes and remove from pan to continue cooling completely on the baking rack. Serve with grass-fed butter or room temperature coconut oil.

Jennifer from Cynthiana, KY won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Type 00 Flour. Buy it here. “The light airy texture makes this flour a joy to work with and your creations will turn out fantastico!”

In 2014 when we tested our USDA certified organic grains, we found that almost all of them had traces of the herbicide glyphosate at levels similar to non-organic wheat. (See: ALERT: Certified Organic Food Grown in U.S. Found Contaminated with Glyphosate Herbicide.)

Some scientists and researchers believe that the epidemic of gluten-sensitive diseases we are seeing today are related to glyphosate, and not necessarily the gluten.(See: Common Weedkiller Used in Modern Agriculture Could be Main Factor in Gluten Intolerance.)

While anyone with gluten sensitivities definitely needs to avoid gluten, for the rest of us, we need to be consuming healthy grains that are not contaminated. After much research, we found a source in Italy that grows traditional soft wheat where batches we tested showed no trace of herbicides.

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Basil Mushroom Grass-fed Ground Beef Meatballs

Basil Mushroom Grass-fed Ground Beef Meatballs
Basil Mushroom Grass-fed Ground Beef Meatballs
photo by recipe author

 

Servings: about 15 meatballs
Preparation Time: about 30 minutes

  • 1 pound grass-fed ground beef
  • 1 egg
  • 3/4 cup mushrooms, finely chopped
  • 1 small onion, chopped finely
  • 1 clove garlic, minced or pressed through garlic press
  • small handful fresh basil, minced finely (about 1 tablespoon minced)
  • 1 teaspoon Himalayan salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1 tablespoon coconut oil

Mix all ingredients together, except coconut oil. Form into meatballs.

Heat skillet and add coconut oil. Brown meatballs in coconut oil on medium-high heat.

Place browned meatballs in baking dish. Bake at 425° F for about 15 minutes, or until done.

Enjoy plain or serve with your favorite red sauce.

Recipe by Lynelle. Image by Orissa. Submit your recipes and photos here for a chance to win $50!

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