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Preheat oven to 350 degrees.
Mix all ingredients together. Pour into individual ramekins and bake anywhere from 20 – 50 minutes (depending on size of ramekins) until just set. DO NOT OVERCOOK ! YUM!
Recipe submitted by Cynthia, Addison, TX
Soak almonds with the salt in water overnight.
Preheat oven to 250 degrees F.
Once the almonds have finished soaking drain and bake on a cookie sheet for 2 ½ hours or until crispy. (I will soak and bake several pounds at a time and then keep in freezer until ready to use.) Once almonds have finished baking, heat oven to 350 F.
Mix remaining ingredients together along with the almonds and pat into a (8×11 or so) glass baking dish tightly.
Bake in preheated oven for 20 minutes or until edges are golden brown. Cool completely before chilling. Cut into squares and wrap individually or store in an air tight container. Enjoy!!
Recipe submitted by Steve, Port Royal, PA
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Preheat oven to 450 degrees F.
In a medium bowl mix flour, baking powder, and salt together. Cut in coconut oil and blend w/fingertips until mixture resembles coarse crumbs.
With a fork, toss flour mixture while adding milk. Mix until a dough forms. Add more milk if needed. On a lightly floured surface, pat dough out until about ½ inch thick. Cut with floured biscuit cutter and place on ungreased baking sheets.
Bake in preheated oven for 10-12 minutes. Delicious!
For coconut milk mix approximately 2 teaspoons coconut cream concentrate with ¾ cup water or make homemade coconut milk.
*For best results use 100% all purpose flour or half and half with whole wheat flour.
Recipe submitted by Nancy, Castle Rock, CO
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Optional: Add, according to your own preferences or what’s on hand
Preheat oven to 350 degrees.
In a large mixing bowl, combine eggs, water and milk/cream, coconut oil, Coconut Cream Concentrate, organic whole sugar (or desired sweetener), coconut flour, salt, and vanilla. Beat until well mixed.
Fold in 1 cup of the dried coconut (reserving 1/2 cup of the flakes) and fruits or nuts of your choice, and the bread pieces. Mix only enough to evenly distribute ingredients and make sure all the bread is moistened with the mixture.
Pour mixture into oiled baking pan or casserole. Sprinkle the remaining 1/2 cup coconut flakes (and more nuts if desired) over the mixture.
Bake in a preheated oven for 10 minutes. Reduce oven temperature to 325 degrees and bake for another 50 minutes, or until the top springs back when lightly tapped. Enjoy plain or topped with your favorite topping.
Recipe submitted by Carol, Palm Bay, FL
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Heat oven to 350.
Grease muffin pan with expeller pressed coconut oil. Mix dry ingredients together in large bowl. Stir together wet ingredients in medium bowl. Stir wet ingredients into dry.
Pour half muffin batter into muffin cups. Top each with 1 tablespoon jam – should use whole jar. Top with rest of batter. Bake until puffed and cooked through, about 20-30 minutes. Yumm!
Recipe submitted by Kim, Whigham, GA
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Preheat oven to 360 degrees. Grease cookie sheets with additional coconut oil, if needed. Set aside.
Mix together oil, butter, sugars, eggs, and vanilla with an electric mixer until fluffy. Stir in the peanut butter and mix well. Stir in the flours, baking soda, and salt until about half mixed in. Add the remaining ingredients and mix just until blended.
Drop cookie dough by spoonfuls onto prepared and bake in preheated oven for 8-9 minutes. Makes about 5 dozen, depending on size of cookies.
Recipe submitted by Becky, Oklahoma City, OK
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Preheat oven to 320 degrees.
Whip egg white till almost stiff peaks form.
While continuing to mix, add the vanilla extract and slowly add sugar. Mix in the dried shredded coconut after mixing in the sugar.
Now, melt the chocolate and fold into the coconut mixture. Drop by teaspoonfuls onto parchment paper lined baking sheet. Bake for 15 minutes in preheated oven. Let cookies cool on the pan and then serve! Makes approximately 15 cookies.
Recipe submitted by Cindy, Vista, CA
No eggs, dairy or gluten. I made this recipe for my grandson who is allergic to eggs, dairy and gluten, but not nuts. Go figure.
Preheat oven to 375F. Toast almonds if desired on a cookie sheet for about 6-8 minutes.
Mix ground flax seed, (preferably fresh ground), with water and let stand for 4-5 minutes to thicken.
Mix coconut oil, sugar, salt, flax seed mixture and almond extract. Stir in coconut flour, coconut flakes and almonds, let batter rest for 4-5 minutes to allow it to thicken slightly.
Place spoon sized batter mounds about 1 inch apart on a greased cookie sheet. Bake in preheated oven for 15 minutes or until lightly browned. Place cookies on cooling rack and allow to cool completely. Make about 2 dozen cookies.
Recipe submitted by Jerry, Holly Lake Ranch, TX
