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Coconut Oil Recipes

Gluten Free Nut Pulp Raisin Cookies

 Gluten_Free_Nut_Pulp_Raisin_Cookies
Gluten Free Nut Pulp Raisin Cookies
photo by recipe author

 

Servings: 30
Preparation Time: 20 minutes

In a large mixing bowl, cream together oil, shortening or butter, vanilla, sugar and honey until smooth. Add in egg until blended. Add in pulp, flour, baking powder, salt, cinnamon and cloves until mixture is slightly crumbly. Fold in raisins.

Using a cookie scoop, or tablespoon, scoop dough onto a baking sheet lined with parchment paper or a pan liner. Flatten cookies with palm.

Bake at 375 °F for about 12-15 minutes or until slightly brown on edges. Let cool completely on a wire rack.

*Use up leftover pulp from homemade nut or coconut milk.

**Gluten Free Flour Mix:

Mix all ingredients together until well blended. Use as directed.

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

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Basil Olive Zucchini Pasta

 Basil_Olive_Zucchini_Pasta
Basil Olive Zucchini Pasta
photo by recipe author

 

Servings: 4
Preparation Time: 25 minutes

  • 2 tablespoons coconut oil
  • 3 zucchinis, spiralized
  • 3 carrots, peeled and spiralized
  • 1 cup cooked chicken, chopped or shredded
  • 1/4 cup olives, chopped
  • 1/4 cup fresh basil, finely chopped
  • 1/2 cup cherry tomatoes, quartered
  • 1 teaspoon garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

In a large skillet, heat coconut oil. Add zucchini, carrots and chicken. Cook for about 10 minutes or until vegetables are slightly soft.

Add olives, basil, tomatoes, garlic, salt and pepper. Cook for an additional 5-10 minutes or until heated through and soft.

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

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Gluten Free Snickerdoodle Cookies

 Gluten_Free_Snickerdoodle_Cookies
Gluten Free Snickerdoodle Cookies
photo by recipe author

 

Servings: 36
Preparation Time: 15 minutes

  • 2 cups almond flour*
  • ½ cup coconut flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coconut oil, melted
  • ½ cup maple syrup
  • ½ teaspoon vanilla extract
  • 3 tablespoons whole sugar
  • 1 tablespoon ground cinnamon

Preheat oven to 350° F.

Combine almond flour, coconut flour, cream of tartar, baking soda and salt in large bowl.

Whisk together oil, maple syrup, and vanilla in small bowl.

Mix wet ingredients into dry.

Mix sugar and cinnamon in small bowl. Form ½ inch balls of dough and roll in cinnamon sugar mixture. Press onto parchment lined baking sheet.

Bake at 350° F for 7-10 minutes. Cool and serve.

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

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

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BBQ Meatloaf

 BBQ_Meatloaf
BBQ Meatloaf
photo by recipe author

 

Servings: 6
Preparation Time: 60 minutes

  • 1 egg
  • 1 teaspoon coconut oil (for greasing pan)
  • 1 pound ground bison (or beef, turkey, chicken)
  • 1 tablespoon garlic, minced
  • 1/4 cup onion, diced
  • 1/2 cup pumpkin puree
  • 2 medium carrots, finely shredded
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chipotle powder
  • 1 cup BBQ sauce*

Preheat oven to 375 °F and oil a loaf pan or casserole dish.

In a large bowl, combine all ingredients except BBQ sauce. Mix together with hands until ingredients are well combined. Place meat mixture into greased baking dish and form into a loaf. Bake for about 25 minutes.

Remove from oven and spread BBQ sauce over top. Return to oven and baking for an additional 15-25 minutes or until meat is completely cooked through.

Remove from oven and let cool about 10 minutes. Serve with a side salad and some roasted fingerling potatoes!

*Make home made BBQ sauce using this recipe here.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Almond Butter Buckeyes

Almond Butter Buckeyes
photo by recipe author

 

Servings: 20
Preparation Time: 25 minutes

Place coconut cream concentrate, almond butter, 1/4 cup coconut oil, salt, vanilla, and honey in a small saucepan and heat over low heat, stirring constantly, until melted and smooth.

Refrigerate  for 20 minutes, or until it is firm. Shape the filling into approximately 20 balls. Place the formed filling back into the refrigerator to firm up completely.

Heat the dark chocolate and remaining coconut oil over a double boiler on low heat, stirring until melted and smooth.

Insert a toothpick into each ball and partially dip into the chocolate. Place on waxed paper or aluminum foil. After all of the candies are dipped, refrigerate until completely firm.

Note: The flavor and texture of these is best served at room temperature, but if you are transporting these or giving them as a gift they will hold up better if chilled.

Angela from Longmont, CO won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Extra-Crispy Fried Okra

Gluten_Free_Extra_Crispy_Fried_Okra
Gluten Free Extra-Crispy Fried Okra
photo by recipe author

 

Servings: 5
Preparation Time: 20 minutes

Preheat oil in a large cast iron skillet over medium heat.

Place sliced okra in a mixing bowl and stir in cornstarch until each piece is coated liberally. Add beaten egg and mix until each piece is covered.

Place cornmeal, salt, and pepper in a gallon bag and add okra. Shake vigorously. Gently remove coated okra from bag using a slotted instrument or your hand.

Fry, 1/2 cup to 3/4 cup at a time, until okra is golden brown.

Serve piping hot with your favorite condiments for a garden fresh side at your next summer cookout!

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

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Gluten Free Golden Coconut Nuggets

Gluten_Free_Golden_Coconut_Nuggets
Gluten Free Golden Coconut Nuggets
photo by recipe author

 

Servings: 2-4 dozen

Preparation Time: 20-30 minutes

Coconut Nuggets:

Icing:

  • 2 cups powdered sugar
  • 2 to 3 teaspoons milk of choice

Preheat oven to 400 degrees F.

Cream together sugar, honey, coconut oil, vanilla, eggs and flours. Add baking soda and salt, combine well, then add mashed carrots or pumpkin.

Fold in chopped walnuts, optional.

Drop rounded teaspoons onto greased cookie sheets. Bake for 8 to 10 minutes.

Remove from oven and allow to cool completely before frosting with icing.

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

Karen from Garden Valley, ID won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Lemon Potato Salad

 Lemon_Potato_Salad
Lemon Potato Salad
photo by recipe author

 

Servings: Approximately 8
Preparation Time: 30-35 minutes

  • 3 pounds organic red potatoes
  • home made coconut oil mayonnaise*
  • 5 tablespoons freshly squeezed organic lemon juice, approximately 3-5 lemons
  • 1 tablespoon organic raw apple cider vinegar
  • 20 leaves fresh organic basil, minced
  • 1/4 organic onion, chopped
  • 3 organic celery stalks, sliced
  • 1/4 jalapeño, de-seeded and very finely diced
  • sea salt, to taste
  • organic ground black pepper, to taste

Scrub potatoes and then bring to a rolling boil in a large pot, reduce heat to low and cook for 15-20 more minutes (until a fork pokes through). Remove from heat, drain and allow to cool completely.

Meanwhile, prepare the coconut oil mayonnaise according to recipe *here.

In a large serving bowl, add lemon juice, apple cider vinegar, basil, onion, celery, jalapeño, sea salt and black pepper.

Cut potatoes into 1 1/2 inch pieces, add to bowl, along with prepared mayonnaise. Mix until well incorporated. Serve warm or cold, as a light and refreshing side dish to many meals.

Recipe and photo by Orissa. Submit your own coconut recipes and photos here!

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