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Coconut Oil Recipes

Maple Glazed Carrots with Coconut Oil

Maple Glazed Carrots with Coconut Oil Photo

Maple Glazed Carrots with Coconut Oil photo by recipe author

 

Servings: 4-6
Preparation Time 30 minutes

Cook carrots in a skillet with just enough water to cover them. Add dried rosemary and mix well. Bring to a boil over medium heat and simmer until the water has evaporated and the carrots are soft.

Stir in the coconut oil, maple syrup, salt and pepper and cook for another 2-3 minutes over low heat.

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Carrot Coconut Muffins

 

Carrot Coconut Muffins Photo

Carrot Coconut Muffins photo by recipe author

Servings: 12 Muffins
Preparation Time: 20 minutes

Preheat oven to 375 degrees ºF.

Cream coconut oil, sucanat, and sugar well. Add eggs and sour cream. Blend in carrots and coconut.

Combine flour, baking soda, and cinnamon. Stir in until just moistened. Fill 12 muffin papers in a pan.

Bake in preheated oven for 20-25 minutes.

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Gluten Free Strawberry Pancakes


Gluten Free Gluten Free Strawberry Pancakes Photo

Gluten Free Strawberry Pancakes photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

1. Preheat griddle over medium-low heat.

2. While the bag of strawberries is unopened, crush them into a powder.

3. In a small bowl beat eggs until frothy. Mix in milk and vanilla.

4. In a medium-sized bowl combine coconut flour, strawberries, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated and clumps are gone. Allow 2 min for batter to thicken.

5. Grease griddle with butter or coconut oil. Ladle 2-3 tablespoons of batter onto griddle for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick.

6. Cook for a few minutes, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes. Makes approximately 20 small pancakes.

7. Serve with butter, honey, syrup, or fruit.

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

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Einkorn Pumpkin Muffins


Einkorn Pumpkin Muffins Photo

Einkorn Pumpkin Muffins photo by recipe author

Servings: 24
Preparation Time: 30 minutes

Preheat oven to 375 degrees ºF.

In a mixer, cream together the palm oil shortening, coconut oil and maple syrup. Add eggs and pumpkin. Blend together well.

In a separate bowl, mix together all dry ingredients.

Starting and ending with the flour mixture, alternate adding the flour mixture and the coffee to the pumpkin mixture until thoroughly combined with the pumpkin mixture. The batter will be thick and fluffy, like a heavy whipped cream.

If desired, stir in the chopped walnuts.

Grease muffin tins with palm oil shortening. Fill the muffin tins 2/3 full. Bake for 25 minutes or until tops are springy.

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Coconut Lemon Rice

Coconut Lemon Rice Photo

Coconut Lemon Rice photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

  • 1/2 cup basmati rice
  • 1/2 bunch scallions, washed
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon slivered ginger
  • 1 cup coconut milk*
  • Juice of half a lemon
  • 1 teaspoon Himalayan pink salt

Wash and drain rice. Set aside.

Chop the white bulbs of the scallions. Keep the green part aside.

Heat a tablespoon of coconut oil in a pot / saucepan. When the oil is hot, add cumin seeds and turn the heat to low. Add ginger and the chopped scallion bulbs and sauté until the scallion browns slightly. To this add the washed rice and sauté for a minute. Finally add coconut milk, lemon juice and the salt. Bring to a boil, reduce heat and simmer covered for 15 minutes. While the rice is cooking, chop the green part of the scallions.

After 15 minutes, turn off the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff rice with a fork.

Serve the coconut rice in a plate garnished with the chopped scallion greens.

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

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Coconut Chicken Finger Salad

Rinse chicken and pat dry.  Cut the chicken into strips and set aside.  Mix coconut flakes and ground almonds together on a dinner plate.  In a medium-size bowl, beat the egg.  Dip the chicken strips in the egg and roll each strip in the coconut-flax mixture.  Heat the oil in a pan and sauté the chicken strips until completely opaque through the center.  Sever over a bed of mixed greens with Lemon-Olive Oil Dressing or your favorite vinaigrette.

Serves 2

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Coconut Oil Roasted Fall Vegetables


Coconut Oil Roasted Fall Vegetables Recipe Photo

Coconut Oil Roasted Fall Vegetables (photo by recipe author)

Servings: 10 servings
Preparation Time: 1.5 hours

  • 5-6 small fingerling potatoes (baby red or white potatoes would work well also)
  • 2 medium rutabagas, quartered
  • 2 medium turnips, quartered
  • 6-8 brussels sprouts
  • 1 large sweet potato, cut into 2 inch chunks
  • 1 parsnip, cut into 2 inch chunks
  • 1 cup green beans
  • 1/2 cup sliced fennel
  • 3 tablespoons coconut oil
  • 2 sprigs of fresh thyme, chopped (about 1 teaspoon)
  • 1 teaspoon garlic, minced
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup water

Preheat oven to 350 degrees ºF.

In a large casserole dish, combine clean, cut vegetables. Drizzle with coconut oil and stir until vegetables are coated in oil. Add thyme, garlic, salt, pepper and pepper flakes. Stir again until vegetables are coated with seasonings. Pour water over vegetables.

Bake in preheated oven for about an hour or until vegetables are cooked through and have a nice little roasted crisp to them.

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Fried Potato Cakes


Fried Potato Cakes Recipe photo

Fried Potato Cakes (photo by recipe author)

Servings: 24
Preparation Time: 20 to 30 minutes

Potato mixture:

  • 2 cups leftover cold mashed potatoes
  • 1 egg (if small eggs use 2)
  • 1 tablespoon coconut oil
  • 1/8 cup choice of milk or sour cream
  • 1-2 teaspoons fresh or dried chopped/flakes parsley
  • 1-2 teaspoons fresh or dried chopped chives
  • 1 cup flour*
  • 1/2 cup cornmeal

Flour coating #1: (step 1)

Mix and add to bowl or plate big enough to use. Set aside.

Milk bath: (step 2)

Mix together making sure the egg is mixed in well & use a bowl large enough to dunk potato cakes in. Set aside./p>

FFlour coating #2: (step 3)

Mix and add to bowl or plate big enough to use. Set aside./p>

Combine all the ingredients from the potato mixture and mix well; you want almost the consistency of play dough. If still to sticky or wet mix in more flour 1/4 a cup at a time.

Heat shortening in a large skillet. Shape a small amount of potato mixture to form a small ball and then smash it out flat – 1/4 to 1/2 inch thick, making it about the size of a cut tomato slice around.

With step 1 flour coating, and lightly coat potato cake and dunk in milk mixture, making sure to do this step fast but getting both sides wet.

Add potato cake to step 3 flour coating and press both sides into mixture making sure to cover well.

Add to hot palm Shortening to cook (depending on your stove you might need to cook on med, med/hi or hi) Make sure oils not to hot that it burns, you want the first side golden brown in about 2 to 3 minutes. then flip & cook another minute to 3 minutes, potato cakes are done when they float, we simply add them to a cookie sheet sideways as pictured.

*Flour recommendations: whole wheat, einkorn, or gluten free flour mixture.

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