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Coconut Oil Recipes

Gluten Free Garelu with Fresh Coconut Chutney

luten Free Garelu with Fresh Coconut Chutney
Gluten Free Garelu with Fresh Coconut Chutney
photo by recipe author

 

Servings: 10
Preparation Time: 30 minutes

Garelu:

  • 2 cups Black Gram (Urad Dal)
  • 1 tablespoon freshly grated ginger
  • 3 green chilis
  • salt, to taste
  • coconut oil, for frying

Coconut Chutney:

  • 1 cup raw grated coconut, or dried shredded coconut
  • 3 green chilis
  • salt, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon butter 
  • 3/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 1 red chili

Garelu: 

First, soak Urad dal for 4 hours. Rinse thoroughly using a strainer. Then add fresh water and soak Urad dal overnight.

Discard water from the soaked dal before grinding. (Grind dal using a wet grinder.) Add the soaked dal to the wet grinder and add salt. Add ginger and green chilies.Then add 2 teaspoons of water and grind. Continue adding 1 teaspoon of water at intervals depending upon the requirement while grinding. Grind the dal until soft to touch, then beat to fluff the batter. (To test the fluffiness of the batter add a small portion of batter to a bowl of water and observe that the batter floats on water. If the batter sinks in water then beat again, until batter is light enough to float.) Set prepared batter aside.

Heat a pan and add coconut oil to it, enough for frying. Bring heat to medium-high.

Wet your fingers and take a small portion of the batter and shape into a round ball. Flatten the ball with your hand. Dip thumb in water and make a hole in the flattened ball. Continue until you have used all of the batter.

Drop the prepared garelu carefully into the hot coconut oil. Using a slotted spoon, turn garelu in the oil until both sides are fried golden-brown. Remove fried garelu using slotted spoon and place on a paper napkin to soak up excess oil before serving. Serve garelu hot with coconut chutney.

Coconut Chutney:

In a blender, combine freshly grated (or dried) coconut, fried green chilis, salt, lemon and a little water. Blend until smooth.

Heat butter in a small pan. Add mustard seeds, 1 sprig curry leaves, and 1 red chili. When the mustard seeds crackle remove from heat and pour this over the coconut chutney. Mix well.

Enjoy with hot garelu.

Note: Add 1/4 bunch cilantro while grinding coconut, if desired.

Sowji from Frisco, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Molasses Apple Pie Cookies

Gluten_Free_Molasses_Apple_Pie_Cookies
Gluten Free Molasses Apple Pie Cookies
photo by recipe author

 

 

Servings: 12
Preparation Time: 25 minutes

Gluten Free Crust:

  • 2/3 cup almond flour*
  • 1/3 cup cassava flour
  • 1/4 cup arrowroot starch
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup palm shortening (or grass-fed butter)
  • 1 tablespoon honey
  • 2 tablespoons coconut milk**

Molasses Apple Filling:

  • 2 apples, peeled and finely diced
  • 1 tablespoon molasses
  • 1 teaspoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon coconut oil

Gluten Free Crusts:

In a mixing bowl, combine almond flour, cassava flour, arrowroot starch, baking powder and salt until blended.

Cut in shortening until mixture is crumbly. Stir in honey and milk until a smooth dough ball forms. Chill for about 15 minutes.

Roll out dough on a lightly floured surface about 1/4″ thick. Using a biscuit or cookie cutter, cut into shapes. Place on a lined baking sheet. Bake at 425 ° F for about 10 minutes or until lightly brown. Remove from oven and let cool.

Molasses Apple Filling:

Meanwhile, combine ingredients for apple filling in a small saucepan. Bring to a simmer over low heat and cook for about 10 minutes. Remove from heat and let cool about 10 minutes.

Spoon apple mixture over pie crusts. Sprinkle with a dash of cinnamon if desired.

*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 coconut recipes and photos here!

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Melt-in-Your-Mouth Gluten Free Macaroons

Melt_in_Your_Mouth_Gluten_Free_Macaroons
Melt-in-Your-Mouth Gluten Free Macaroons
photo by recipe author

 

Servings: 1 1/2 dozen
Preparation Time: 15 minutes

Chocolate flavored option: 1/4 cup cocoa powder (add at least 2 more tablespoons maple syrup if adding cocoa to the recipe.)

Holiday flavored option: 1 teaspoon each of cinnamon and nutmeg.

In a food processor blend almonds and coconut into a fine meal. Add the remaining ingredients and mix until it forms a sticky dough ball.

Using a small ice-cream scoop, drop out small golf-ball size macaroons on a dehydrator tray. Dehydrate at a low temperature (105) for 24 hours, then refrigerate.

Danielle from Thornfield, MO won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Christmas Brownies

Gluten_Free_Christmas_Brownies
Gluten Free Christmas Brownies
photo by recipe author

 

Servings: 16-20
Preparation Time: 1 hour

  • 8 ounces semi-sweet or bittersweet chocolate chips
  • 4 tablespoons butter
  • 3 tablespoons coconut oil
  • 1 cup dark brown sugar
  • ½ cup ground almonds
  • ¼ cup coconut flour
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 cup beets, peeled and cooked
  • 3 eggs
  • 6 tablespoons dried cranberries

Preheat oven to 350° F.

Coat an 8-inch square pan with a thin coat of butter or coconut oil.

In a bowl over a pot of simmering water, melt the chocolate chips, butter, and coconut oil together. Remove from heat, whisk to combine.

In a small bowl combine the sugar, ground almonds, coconut flour, cocoa powder, baking powder, and cinnamon.

In a food processor (9-cup minimum) puree the cooked beet. Scrape down the sides and add the melted chocolate. Blend, scrape down, and add the eggs. Blend, scrape down, and add the dry ingredients. When batter is smooth, pour and scrape into the prepared pan. Sprinkle the dried cranberries over the top.

Bake for 35-40 minutes until a toothpick comes out clean and sides are pulling away slightly from the pan. Let cool before cutting. Sprinkle with powdered sugar, if desired.

Karen from Quincy, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Homemade Fresh Flour Tortillas

Homemade_Flour_Tortilla
Homemade Fresh Flour Tortillas
photo by recipe author

 

Servings: 8-12
Preparation Time: 30 minutes

In a medium bowl, mix flour and salt. Using a pastry blender or fork, cut in the solid coconut oil until it appears like tiny peas, just as if you are making a pie crust.

Next, add the apple cider vinegar and 1/2 cup of the warm water. Using a pastry blender or fork, mix well until a ball forms.

Slowly add remaining water until you get a kneadable ball of dough. Knead the ball in the bowl for about 2 minutes.

Depending on the size you want your tortillas, divide the dough into equally sized balls: 8, 10, or 12 for large, medium, or small respectively.

Preheat your griddle on medium-high.

On a lightly floured surface roll each ball as thin as you can. Lay the tortilla on the ungreased, preheated pan. As soon as you see puffing bubbles, flip your tortilla. Depending on how hot your pan is, this should take 30 to 40 seconds on each side.

*Grind your own fresh flour using Heirloom Turkey Hard Red Winter Wheat Whole Berries and our KoMo Classic Grain Mill.

Rhonda from Many, Louisiana won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Autumn Spice Cookies

Gluten Free Autumn Spice Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 20 minutes

  • 1/4 cup raw honey
  • 1/4 cup molasses, or whole cane sugar
  • 1/4 cup coconut oil 
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1/4 cup applesauce (or 1 egg)
  • 1 cup sweet potato flour
  • 1/2 cup almond flour*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Preheat oven to 325° F.

In a mixing bowl, cream together honey, molasses or cane sugar, and coconut oil until smooth and fluffy, about 2 minutes. Add in vanilla extract and applesauce until smooth.

Add in flours, baking soda, salt, cinnamon, cloves and nutmeg. Beat until combined.

Using a cookie scoop, scoop out dough and place on a baking sheet lined with parchment paper. Gently press cookies flat using your palm.

Bake for about 10 minutes or until lightly brown. Let cookies cool completely on a wire rack before serving.

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

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

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Coconut Chocolate Flan Cake

Coconut_Chocolate_Flan_Cake
Coconut Chocolate Flan Cake
photo by recipe author

 

Servings: 10-14
Preparation Time: 1 1/2 hours

Cake:

Custard:

  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • ½ cup organic cocoa powder
  • 1 teaspoon vanilla extract
  • 4 large eggs

Cake:

Place a rack in the center of the oven and preheat to 375° F.

Grease a 10-inch Bundt pan with coconut oil.

In a bowl, whisk together flour, shredded coconut, sea salt, baking soda and baking powder.

In another bowl, whisk together coconut milk, vinegar and vanilla.

Using an electric mixer, beat together butter and sugar until pale and fluffy, about 4 minutes. Beat in egg. Beat in flour mixture and then coconut milk mixture until smooth. Pour into prepared pan and smooth the top.

Custard:

Put all ingredients in a blender and blend until smooth. Pour custard on top of cake batter.

Set Bundt pan in a large roasting pan and place in oven on the center rack. Pour enough very hot water into roasting pan to come halfway up sides of Bundt pan.

As the cake bakes, custard will sink to bottom of pan. Bake until a toothpick inserted into cake comes out clean, 50 to 55 minutes.

Transfer Bundt pan to a wire rack to cool completely, at least 2 hours.

To serve, place a plate or platter upside down over the Bundt pan and invert.

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

Karen from Quincy, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Savory Grass-fed Beef Burgers

Savory_Grass-fed_Beef_Burgers
Savory Grass-fed Beef Burgers
photo by recipe author

 

Servings: 4

Preparation Time: 15 minutes

Mix all ingredients in a large bowl and then shape into equal sized patties.

Preheat a large cast iron skillet over medium-high, add coconut oil. Fry patties according to desired doneness, flipping once halfway through.

Top with grass-fed cheese. Serve with or without a bun.

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

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