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Coconut Oil Recipes

Gluten Free Flour-Blend Sweet or Savory Scones

Gluten Free Flour-Blend Sweet or Savory Scones
Gluten Free Flour-Blend Sweet or Savory Scones
photo by recipe author

 

Servings: 8-12
Preparation Time: 50 minutes

Scones

  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 cup cashew meal or *almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup melted ghee, or butter, or coconut oil
  • 6 free-range eggs

Optional mix-in ideas

Some other flavor ideas

  • Cinnamon raisin
  • Lemon zest & poppy seed
  • Cranberry orange
  • Strawberry almond
  • Cherry & chocolate chip
  • Jalapeno cheddar
  • Pesto parmesan
  • Fig and rosemary
  • Blueberry
  • Ginger lemon
  • Raspberry
  • Apple cinnamon
  • Hazelnut chocolate
  • Maple walnut
  • Sausage & red pepper
  • Sundried tomato & garlic
  • Carrot, cinnamon, & raisin
  • Rhubarb and vanilla

Optional icing for sweet scones

In a bowl, simply stir together:

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

This recipe can be made into any flavor you desire: sweet or savory.

Preheat oven to 350° F.

Mix all of the basic ingredients with an electric mixer. Then add in any mix-ins you desire.

Spread the batter into a greased 9-inch pie plate and smooth the top. It will be thick.

Bake for 35 minutes or until browned. Check with a toothpick.

Cool slightly before serving. Spread with optional icing.

Store covered in the fridge.

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Split Pea Vegetable and Chicken Sausage Soup

Split Pea Vegetable and Chicken Sausage Soup
Split Pea Vegetable and Chicken Sausage Soup
photo by recipe author

 

Servings: 6-8
Preparation Time: 20 minutes

  • 2 tablespoons coconut oil
  • 1 large onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 10 cups homemade chicken broth*
  • 2 cups peeled and diced russet potatoes
  • 2 cups green split peas, rinsed
  • 2 teaspoons dried marjoram
  • 2 teaspoons Himalayan salt
  • ¾ teaspoons black pepper
  • 1 bay leaf
  • ½ cup grated Parmesan cheese
  • 1 ½ cups skinless, fully cooked chicken sausage, diced

Source ingredients that you know are pesticide free.

Recipe for homemade chicken broth here.

Heat coconut oil in a stock pot over medium heat. Add the onions and sauté until soft and just beginning to brown, about 7-8 minutes. Add the carrots and celery and cook for another minute, stirring a few times.

Stir in the broth, potatoes, split peas, marjoram, salt, black pepper, and bay leaf. Bring soup to a boil, then reduce heat to low-medium, cover pot and simmer for 60 minutes, or until the split peas are fully cooked.

Remove the bay leaf, stir in the Parmesan cheese, and remove from heat. Puree the soup in the pot using an immersion blender or in batches in a blender or food processor (then return soup to pot).

Add the diced sausage and heat gently just to serving temperature. Taste and adjust salt and pepper if needed before serving.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes and photos for a chance to win $50!

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Lemon Rosemary and Yogurt Cake

Lemon Rosemary and Yogurt Cake
Lemon Rosemary and Yogurt Cake
photo by recipe author

 

Servings: 1 loaf cake
Preparation Time: Approx. 15-20 minutes+baking and cooling

Cake:

  • 3/4 cup cultured butter or grass-fed butter or *coconut oil, room temperature
  • 1/2 cup raw honey
  • 2 tablespoons freshly squeezed lemon juice
  • zest from one lemon
  • 2 teaspoons organic vanilla extract
  • 1/2 cup cultured plain yogurt
  • 3 farm fresh organic eggs from your local farmer or organic eggs from the market
  • 1 1/2 cups non-GMO all-purpose flour
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh rosemary, finely chopped

Glaze:

  • 1 cup organic powdered sugar
  • 3-4 tablespoons freshly squeezed lemon juice
  • fresh rosemary sprigs

Preheat oven to 350° F.Cream butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.

Cream butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.

Mix for an additional minute, scraping down the bowl, until mixture is well combined and smooth.

Pour batter into a loaf pan that has been greased with coconut oil.

Bake for 45 to 50 minutes.

Cool in pan for 10 minutes.

Remove cake from the pan and finish cooling on a wire rack.

Make the glaze by whisking powdered sugar and fresh lemon juice. Add more sugar and lemon juice as needed.

Drizzle glaze over cake and add rosemary sprigs. Let glaze stand until completely set.

Serve with fresh homemade coconut milk.

*See: How to Use Coconut Oil in Baked Goods

“Swapping out butter for coconut oil is fairly straightforward for most recipes.

The main issue in the butter and coconut oil swap would be the fact that butter is a “water-in-oil emulsion” and is made up of butterfat, milk proteins and water. Coconut oil at the most will have a .1% total amount of H2O, and thus the way these two fats act in many recipes will vary. In order to mimic a more butter-like quality, try adding 1/2-1 teaspoon of water per 1/2 cup of coconut oil used in any recipe that usually requires butter.

If you think avoiding suspicious non-food ingredients and experimenting with a new, fun ingredient in baked goods sounds like a good idea, give coconut oil a try. Whether you use it in baking as a natural non-stick product or as a shortening and/or flavoring, coconut oil is an easy and very versatile product to use.” (Source.)

Recipe and photo by Orissa. Submit your coconut recipes and photos here for a chance to win $50!

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Raw Sunflower + Chia Seed Bites

Raw Sunflower Chia Seed Bites
Raw Sunflower + Chia Seed Bites
photo by recipe author

 

Servings: varies
Preparation Time: 5 minutes

  • ½ cup raw organic sunflower seeds, finely chopped
  • 1 tablespoon organic chia seeds
  • 2 tablespoons virgin coconut oil
  • 1 circle organic cacao butter (or 1/2 teaspoon)
  • 2 teaspoons organic raw honey

Melt coconut oil and cacao butter together. Mix in sunflower seeds and chia seeds. Add raw honey.

Prepare a piece of parchment paper on a cookie sheet. Place mixture onto the parchment paper and spread evenly. Place in freezer until firm.

Remove from freezer. Break into bite-sized pieces.

Note: You can substitute desiccated coconut for the sunflower seeds, or flaxseed for chia seeds.

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Slow-Cooker Moroccan Chicken and Rice

Slow-Cooker Moroccan Chicken and Rice
Slow-Cooker Moroccan Chicken and Rice
photo by recipe author

 

Servings: 6
Preparation Time: 4 hours, slow-cooker

  • 1 tablespoon coconut oil, melted
  • 1 onion, diced
  • 6-8 boneless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon fresh cilantro, minced
  • 1/2 teaspoon ground chili powder
  • 2 cloves fresh garlic, minced
  • 1 cup golden raisins
  • 1/2 cup green olives, chopped
  • 1 lemon, sliced into strips
  • 1/2 cup chicken broth (or water)
  • 2 cups cooked rice

In a slow cooker, add coconut oil and onions. Place chicken thighs on top of onions and sprinkle with salt, pepper, turmeric, paprika, cinnamon, cilantro, and chili powder. Top with garlic, raisins, olives and lemon. Pour chicken broth (or water) on top of everything. Cook on high for 4 hours.

Serve over cooked rice.

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Spiced Sweet Potato Spirals

Spiced Sweet Potato Spirals
Spiced Sweet Potato Spirals
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 1 tablespoon coconut oil
  • 3-4 medium sweet potatoes, peeled and spiral cut
  • 1 small red onion, sliced
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin

Heat the coconut oil in a large skillet. Add in sweet potato spirals, onion, and garlic. Add in all of the seasonings and stir well.

Cook over medium heat for about 15-20 minutes or until soft, tossing a few times during cooking.

Serve hot.

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

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Cream of Carrot and Red Lentil Soup with Dairy Free Option

Cream of Carrot and Red Lentil Soup with Dairy Free Option
Cream of Carrot and Red Lentil Soup with Dairy Free Option
photo by recipe author

 

Servings: 6-8
Preparation Time: Approx. 50 minutes, including cooking time

  • 1/4 cup virgin coconut oil
  • 1 large onion, diced
  • 1 pound carrots, sliced
  • 1 1/2 cups red lentils, rinsed and drained
  • 2 teaspoon coriander
  • 2 teaspoons cumin
  • 6 cups chicken broth*
  • 2 cups whole milk or fresh coconut milk**
  • Himalayan pink salt, to taste
  • black pepper, to taste
  • Optional garnishes: dried coconut flakes or lightly toasted or fresh minced parsley
  • *Make Your Own Chicken Broth – recipe here.
  • **Make Your Own Fresh Coconut Milk – for the freshest coconut milk make homemade coconut milk. (See video at this link.)

In a large stockpot or Dutch oven, heat the coconut oil over medium heat until hot then add the onions and carrots and sauté about 7 minutes, stirring frequently.

Add the red lentils, coriander and cumin, mixing well. Cook and stir for 1 minute.

Add the chicken broth and bring to a boil. Cover, reduce heat to low and simmer 20-25 minutes, or until the lentils and carrots are tender.

Remove the pot from the heat and cool slightly.

Puree the soup in the pot using an immersion blender or in batches in a food processor or blender.

If you did not use an immersion blender, return the processed soup to the pot. Stir in your milk of choice, season to taste with salt and pepper, and reheat gently to the desired serving temperature, being careful not to boil the soup.

Garnish each serving with a sprinkling of toasted coconut flakes or fresh minced parsley, if desired.

Note: The soup in the photo was made using whole milk and garnished with toasted coconut.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes and photos here!

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Secret Ingredient Silky Chocolate Coconut Frosting

Secret Ingredient Silky Chocolate Coconut Frosting
Secret Ingredient Silky Chocolate Coconut Frosting
photo by recipe author

 

Servings: Makes approximately 1.5 cups frosting
Preparation Time: 10 minutes

Melt coconut oil in a small saucepan. Remove from heat and immediately add Coconut Cream Concentrate and raw honey to soften them, mixing well.

In a food processor, combine pumpkin puree, cocoa powder, vanilla, and salt. Add the melted oil, honey, and Coconut Cream Concentrate then blend until smooth and creamy.

Now it is ready to frost a cake or cupcakes, or transfer to a covered bowl and refrigerate until ready to use. Frosting will thicken when cold.

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