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Coconut Oil Recipes

Gluten-Free Cinnamon Twists

Gluten_Free_Cinnamon_Twists
Gluten-Free Cinnamon Twists
photo by recipe author

 

Servings: 10
Preparation Time: 1 hour

 Twist Dough:
  • 1 3/4 cups gluten-free all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup organic whole sugar
  • 2 1/4 teaspoons yeast
  • 1/2 cup water, warm
  • 3/4 cup coconut milk, warm**
  • 1 egg
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla
Filling:
Icing:
  • 1 cup powdered whole cane sugar
  • 3 teaspoons coconut milk +more as needed
  • 1/2 teaspoon vanilla

In a large mixing bowl, combine dry ingredients for dough.

In a small bowl, combine yeast, warm water and milk. Let rest about 5 minutes for yeast to activate. Add in egg, melted coconut oil and vanilla to yeast mixture.

Start mixing dry ingredients on low speed while slowly adding in liquid ingredients. Mix for about two minutes.

On a lightly floured surface, pour out dough. Sprinkle a small amount of flour onto dough to keep it from getting sticky. Roll out into a large rectangle about 1/4″ thick. Drizzle coconut oil for filling over dough and sprinkle with sugar and cinnamon. Tightly roll up dough lengthwise to get a long log. Cut into about 1/2″ rolls. Unroll each roll and carefully twist dough. Place dough twists onto a greased baking dish, preferably a 9×13 cake pan. Cover pan with towel and let rise about 30 minutes (or overnight in fridge).

Bake at 350° F for about 20 minutes or until lightly brown.

Meanwhile, combine icing ingredients and whisk until smooth. Remove rolls from oven and let cool about 10 minutes. Drizzle with icing and serve warm.

Gluten Free Flour Mix:

Mix all ingredients together until well blended. Use as directed.
**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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Chewy Chocolate Hazelnut Cookies

Chewy_Chocolate_Hazelnut_Cookies
Chewy Chocolate Hazelnut Cookies
photo by recipe author

 

Servings: 1 1/2 dozen cookies
Preparation Time: 25 minutes

Preheat oven to 360° F.

Mix all dry ingredients in a large bowl.

Melt coconut oil and palm shortening in saucepan. Add molasses and vanilla to oil mixture. Combine wet and dry mixtures, stir in both eggs, mixing until well combined.

Drop rounded tablespoons onto a greased cookie sheet and bake for 15 minutes.

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

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Honey Mustard Chicken & Veggies

Honey_Mustard_Chicken_and_Veggies
Honey Mustard Chicken & Veggies
photo by recipe author

 

Servings: 4-6
Preparation Time: 30 minutes

Chicken:

Vegetables:

  • 2 tablespoons coconut oil
  • 2 cups turnips, diced
  • 2 cups carrots, diced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Sauce:

  • 1/4 cup dijon mustard
  • 1/2 cup honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried parsley

Chicken:

In a large skillet, heat coconut oil. Add in chicken breasts and toss with salt, pepper, thyme and garlic powder.

Cook for about 8-10 minutes on each side or until cooked through. Alternatively, you could grill the chicken breast.

Vegetables:

In a separate skillet, heat coconut oil. Add in vegetables and sprinkle with salt and pepper.

Cook for about 15 minutes or until vegetables are slightly browned.

Sauce:

In a small bowl, whisk together Dijon mustard, honey, vinegar and parsley.

Combine chicken and vegetables on serving platter, drizzle sauce over chicken breasts and vegetables and serve.

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

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Slow-Cooker Amaranth Apple Breakfast Pudding

Slow_Cooker_Amaranth_Apple_Breakfast_Pudding
Slow-Cooker Amaranth Apple Breakfast Pudding
photo by recipe author

 

Servings: 8
Preparation Time: 10 minutes preparation + 8 hours cooking

Add all ingredients to crock pot, mix well, and cook on low for 8 hours.

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

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Gluten Free Cranberry Oat Bars

Gluten_Free_Cranberry_Oat_Bars
Gluten Free Cranberry Oat Bars
photo by recipe author

 

Servings: 24
Preparation Time: 35 minutes

Homemade Cranberry Sauce:

Gluten Free Oat Bars:

Preheat oven to 350° F.

Mix cranberries, sugar, and orange juice in a small saucepan over medium heat and cook until all cranberries “pop.” Add in cornstarch, gelatin, and salt. Bring to a boil. Remove from heat and add vanilla extract and orange essential oil.

In a large bowl combine oats, rice flour, sorghum flour, baking soda, baking powder, salt, sugar and mix well. Add in palm shortening and coconut oil. Mix by hand until it forms small crumbs.

Grease a 9×13 pan with coconut oil and press crumb mixture (reserving about two cups for topping) in an even layer on the bottom. Spread cranberry sauce over crumb layer. Sprinkle reserved topping in an even layer.

Bake for 25 minutes or until top begins to brown. Remove and allow to cool before cutting into bars.

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

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Pot Roast with Caramelized Onions

Pot_Roast_with_Caramelized_Onions
Pot Roast with Caramelized Onions
photo by recipe author

 

Servings: 6
Preparation Time: 3-3 1/2 hours

Preheat oven to 350° F.

Melt coconut oil in a medium sized pan over high heat. Sear roast on all sides. Remove roast and place in large oven safe crock along with potatoes and carrots.

Add onions to the pan and reduce heat to medium, cooking until softened and golden, 5 to 7 minutes. Add pressed garlic, Italian seasoning, sea salt, black pepper, and cayenne pepper, cook for 1 minute.

Pour broth and 2 teaspoons coconut cream concentrate in pan and stir, scraping the bottom to deglaze.

Add contents of pan to crock with roast. Place in oven and cook covered for approximately 2 1/2 hours, until fork tender.

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

 

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Coconut Monster Cookies

Coconut_Monster_Cookies
Coconut Monster Cookies
photo by recipe author

 

Servings: Approximately 2 dozen cookies
Preparation Time: 30-35 minutes

Preheat oven to 350° F.

In a very large mixing bowl, combine eggs, sugar, and molasses. Mix well. Add the salt, vanilla, peanut butter, and coconut oil. Mix well. Stir in the chocolate chips, shredded coconut, baking soda, and oatmeal.

Drop by tablespoons 2 inches apart onto greased cookie sheets.

Bake for 8 to 10 minutes, being careful not to overbake them.

Store in an airtight container once cooled.

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

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Savory Stuffed Acorn Squash

Savory_Stuffed_Acorn_Squash
Savory Stuffed Acorn Squash
photo by recipe author

 

Servings: 6
Preparation Time: 45-50 minutes

Preheat oven to 350° F.

Cook rice.

Slice squash in halves, scoop out seeds, and place in a large baking dish.

In a large pan on medium-high heat melt the coconut oil and coconut cream concentrate. Add onion and cook until translucent. Add garlic, Italian seasoning, salt, cayenne, celery, and ground beef. Cook until well browned. Turn off heat and mix in cooked rice.

Stuff squash halves with ground beef mixture, cover dish with foil, and bake until squash pierce easily with a fork (baking time will vary depending on squash size) approximately 30 minutes.

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

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