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Coconut Oil Recipes

Gluten-Free Cinnamon Cookies

Gluten-Free Cinnamon Cookies
Gluten-Free Cinnamon Cookies
photo by recipe author

 

Servings: about 100 cookies
Preparation Time: 20 minutes

  • 1/2 cup grass-fed butter
  • 3/4 cup coconut oil
  • 3/4 cup + 2 tablespoons organic sucanat
  • 6 eggs
  • 2 teaspoons baking powder
  • 2 2/3 cups tapioca starch
  • 6 cups rice flour
  • 3-4 tablespoons cinnamon powder
  • handful chocolate chips
  • handful raisins

Mix butter, coconut oil, and sucanat together until creamy. Add eggs to the mixture. Add dry ingredients.

Slowly add water until the mixture is wet enough to be shaped into a soft dough. Scoop dough by the tablespoon onto a prepared baking sheet, shape dough into cookies by hand.

Bake at 375° F for 30 minutes or until golden brown.

Tiffany from Toronto won $50 for this recipe and photo! Submit your recipes and photos here!

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Egg and Veggie Quesadillas

Egg and Veggie Quesadillas
Egg and Veggie Quesadillas
photo by recipe author

 

Servings: 10
Preparation Time: 30 minutes

  • 20 6-inch tortillas
  • 12 eggs
  • 1 cup milk
  • 1 1/2 cups shredded cheese
  • 1/2 red bell pepper
  • 5 tablespoons coconut oil
  • salt and pepper to taste
  • chopped freeze-dried chives, optional

In a large pan melt 2 tablespoons coconut oil, then add bell peppers and chives. Sauté for about 10 minutes.

Meanwhile mix eggs, milk, salt, and pepper in a large bowl. Pour into hot pan with veggies, and stir occasionally until eggs are fully cooked.

Meanwhile, melt remaining 3 tablespoons coconut oil, and preheat oven to 350° F.

Assemble quesadillas by brushing one side of each tortilla with coconut oil. Place the oiled side down on a large baking sheet. Put about 1/3 cup of the egg mixture on top, then top with 1/4 cup cheese. Place another tortilla on top with the oiled side up.

Bake for 8 minutes, flipping halfway through.

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Alpine Vegetable Soup

Alpine Vegetable Soup
Alpine Vegetable Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 30 minutes

  • 3 tablespoons coconut oil
  • 1 large onion, chopped
  • 4 cloves garlic, pressed
  • 6 cups homemade chicken broth or stock
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium red potatoes, scrubbed and diced
  • 2 medium carrots, peeled and diced
  • 2 large celery stalks, diced
  • 2 medium zucchini, quartered lengthwise and diced
  • 1 cup riced cauliflower
  • 1/4 cup fresh dill, minced (or 1-2 tablespoons dried)
  • 1/2 cup fresh parsley, minced
  • 2 teaspoons Himalayan pink salt
  • 1 teaspoon black pepper

Melt coconut oil in a soup pot or Dutch oven over medium heat and saute the onion and garlic until the onion is translucent, about 5 minutes.

Add the broth, all the vegetables, and bring the soup to a boil. Lower the heat, cover the pot, and simmer about 15 minutes, or until the red potatoes are fork tender.

Stir in the dill, parsley, salt and pepper.

Turn off the heat and let the soup sit, covered, for 5 minutes before serving.

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No Bake Almond Pulp Crackers

No Bake Almond Pulp Crackers
No Bake Almond Pulp Crackers
photo by recipe author

 

Servings: 10
Preparation Time: 22 hours

In a bowl, combine almond pulp, coconut flour, coconut oil, salt, pepper and any desired seasonings. Stir until well combined and a ball of dough forms. If mixture is too try, add a little water, one tablespoon at a time.

Roll out dough in between two pieces of wax paper until about 1/4″ thick. Remove top layer of paper and place bottom layer and dough on a dehydrator rack. Dehydrate for about 22 hours at 125° F.

Enjoy with an assorted cheese tray.

*To get almond pulp, you can make your own almond milk. Combine about 1 cup almonds with 3 cups of water in a blender. Blend for about 3 minutes. Strain milk from almonds to drink. Reserve pulp for these crackers.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

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Bison Veggie Chili

Bison Veggie Chili
Bison Veggie Chili
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 1 tablespoon coconut oil
  • 1 pound ground bison
  • 1/2 cup carrots, finely diced
  • 1/2 cup zucchini, finely diced
  • 1/2 cup celery, diced
  • 1/2 cup bell pepper, diced
  • 1/2 cup onion, diced
  • 2 large tomatoes, diced
  • 1/4 cup tomato paste
  • 1 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne powder
  • salt and pepper to taste
  • shredded cheese, optional
  • fresh chopped cilantro, optional

In a large stockpot, heat coconut oil. Add in bison, carrots, zucchini, celery, bell pepper, onion and tomatoes. Cook over medium-low heat for about 20 minutes or until meat is cooked and vegetables are soft.

Add in tomato paste, chili powder, paprika, cumin and cayenne. Stir and cook for another 5-10 minutes.

Remove from heat, ladle into bowls and top with shredded cheese and fresh cilantro, if desired.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

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Gluten Free Apple Almond Cinnamon Oatmeal Muffins

Gluten Free Apple Almond Cinnamon Oatmeal Muffins
Gluten Free Apple Almond Cinnamon Oatmeal Muffins
photo by recipe author

 

Servings: 18
Preparation Time: 30 minutes

Preheat oven to 350° F.

Grease 18 muffin cups with coconut oil.

Combine all dry ingredients and all wet ingredients separately. Then combine the wet with the dry.

Fill muffin cups halfway and bake for 20 to 25 minutes.

Top freshly baked muffins with a little maple syrup or raw honey, if preferred.

*Home Made Coconut Cashew Milk – recipe here. Homemade Coconut Milk – recipe here.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

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Coconut Cashew Rice

Coconut Cashew Rice
Coconut Cashew Rice
photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

Cook rice with a little salt and coconut oil. Set aside.

On medium-low heat toast cashews until golden brown and set aside.

Next, on medium-low heat toast paneer and set aside.

In a non-stick pan, add coconut oil. Once oil is hot, add shredded coconut and toast for 1-2 minutes. Then add salt, sugar and chili powder. Add the cooked rice to the mixture and stir. Top with toasted cashews and paneer.

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Maple-Pecan-Coconut Granola

Maple-Pecan-Coconut Granola
Maple-Pecan-Coconut Granola
photo by recipe author

 

Servings: 30 (1/2 cup each)
Preparation Time: 20 minutes

Dry:

  • 8 cups rolled oats
  • 2 cups puffed brown rice cereal
  • 2 cups chopped pecans (almonds or walnuts)
  • 2 cups unsweetened shredded coconut
  • ½ to 1 cup brown sugar, depending on desired sweetness

Wet:

Optional:

  • 2 cups dried fruit such as raisins, chopped dates, dried cranberries, dried tart cherries, etc.

Pre-heat oven to 275° F.

In a large bowl, combine dry ingredients.

In a separate bowl, combine wet ingredients, whisk until smooth. Pour over dry ingredients and mix well.

Spread onto two large greased baking sheets. Bake for 45 minutes, stirring 3 times, once every 15 minutes. Turn oven off and let granola cool in oven for 8+ hours or overnight, until completely cooled.

Stir in optional dried fruit now, if desired. Break granola up and store in an airtight container.

Enjoy your granola with one of these homemade non-dairy milk recipes:

  • Coconut Milk recipe here.
  • Cashew Milk recipe here.

Brooke from Springfield, MO won $50 for this recipe and photo! Submit your recipes here!

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