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Coconut Savory Baked Food Recipes

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.

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Baked Salmon with Creamy Roasted Garlic Sauce

Baked_Salmon_with_Creamy_Roasted_Garlic_Sauce
Baked Salmon with Creamy Roasted Garlic Sauce
photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

Salmon:

Creamy Roasted Garlic Sauce:

  • 3 tablespoons mayonnaise
  • 2 cloves garlic, pressed
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1 teaspoon ground mustard

Preheat oven to 375 ° F

Place salmon fillets in a glass baking dish and sprinkle lemon juice, water, coconut oil, and salt over it. Cover with an oven-proof lid and bake until fork tender, about 15-20 minutes.

While fish is baking mix your mayonnaise, garlic, black pepper, cayenne, turmeric, and ground mustard in small bowl.

Remove fish from oven, drain most of the liquid out before spooning the garlic sauce over the fillets. Place fish back in oven and broil for 3 minutes.

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

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Colorful Roasted Roots

Colorful_Roasted_Roots
Colorful Roasted Roots
photo by recipe author

 

Servings: 8
Preparation Time: 15 minutes

  • 1 pound tri-colored carrots, whole
  • 1/2 pound white parsnips, sliced in half lengthwise
  • 1 pound red beets, sliced into strips as thick as the carrots
  • 1/2 pound orange sweet potatoes, sliced into strips as thick as the carrots
  • 1/2 pound purple sweet potatoes, sliced into strips as thick as the carrots
  • 1/2 pound red potatoes, sliced into strips as thick as the carrots
  • 1/2 cup virgin coconut oil
  • 1/4 cup raw honey
  • 1 teaspoon Himalayan Pink sea salt
  • 1/2 teaspoon fresh ground black pepper
  • fresh arugula, for topping

Pre-heat oven to 375 ° F

Toss vegetables with coconut oil, honey, salt, and pepper.

Spread out evenly and roast on flat baking sheets for 45 minutes, or until vegetables are soft and skin is bubbly.

Let cool for 10 minutes.

Top with fresh arugula then serve.

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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.

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Spicy Salmon Quinoa Fiesta

Spicy_Salmon_Quinoa_Fiesta
Spicy Salmon Quinoa Fiesta
photo by recipe author

 

Servings: 8
Preparation Time: 45 minutes

Spicy Quinoa:

  • 3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tomato, chopped into bite sized chunks
  • 3/4 teaspoon cayenne pepper
  • 1 1/4 teaspoons Pink Himalayan Salt
  • 1 teaspoon lemon juice
  • 1 tablespoon + 1/4 teaspoon chili powder
  • 2 teaspoons cumin
  • 3/4 teaspoon red pepper flakes
  • 3 cups filtered water
  • 2 1/2 cups quinoa (soaked and rinsed)

Salmon:

Toppings:

  • sliced avocado
  • fresh cilantro
  • feta cheese (or chevre)
  • fresh lemon or lime juice
  • chopped tomato

Spicy Quinoa:

Place 2 tablespoons coconut oil in a small saucepan over medium-high heat. Add onions and garlic, saute till softened and translucent. Add tomato, cayenne pepper, salt, lemon juice, chili powder, cumin, and red pepper flakes. Cook mixture until tomatoes are softened.

Add 3 cups of water and the quinoa to the saucepan. Bring to a boil. Cover reduce heat to low, and cook for 30-35 minutes. Let stand for 3 minutes. Fluff with fork and mix in additional tablespoon coconut oil.

Salmon:

Preheat oven to 400 °F.

Place salmon in a baking dish, sprinkle with red pepper flakes, chili powder, salt, cayenne pepper, lemon juice, and butter. Cover and bake for 15-25 minutes or until flaky and tender.

Garnish with your choice of toppings and enjoy!

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Grain Free Coconut Onion Rings

Grain_Free_Coconut_Onion_Rings
Grain Free Coconut Onion Rings
photo by recipe author

Servings: 4
Preparation Time:  15 minutes

Preheat the oven to 375 degrees ºF. Separate the onion slices into rings, saving the smaller, internal rounds for another use.

Place the coconut cream concentrate, eggs, water, salt, and smoked paprika in the blender and blend until smooth. Pour the batter in a shallow dish. Spread the flaked coconut in another shallow dish.

Oil a cookie sheet with coconut oil. Dip each onion ring into the coconut butter mixture to lightly coat, and then into the flaked coconut. Place in a single layer on the cookie sheet. When all of the onion rings are coated, bake for 15-20 minutes, or until the coconut is lightly browned. Sprinkle on additional salt, if desired. Serve hot.

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Sweet Potato Wedges with Coconut Oil

Sweet_Potato_Wedges_with_Coconut_Oil
Sweet Potato Wedges with Coconut Oil
photo by recipe author

Servings: 4
Preparation Time:  40 minutes

Recipe Directions: Pre-heat oven to 400 degrees ºF.

Combine sweet potatoes, coconut oil, curry powder, cumin powder, paprika and salt in a large bowl. Toss until the sweet potatoes are evenly coated in the spice mixture.

Place potatoes on a baking tray and bake for 15 minutes.  Remove from the oven and give the potatoes a flip.  Put them back into the oven for another 15-20 minutes or until the potatoes are golden brown on the outside. Serve with dipping sauce.

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Gluten Free Vegetarian Pot Pie

Gluten_Free_Vegetarian_Pot_Pie
Gluten Free Vegetarian Pot Pie
photo by recipe author

 

Servings: 6
Preparation Time:  25-30 minutes

Crust:

Filling:

  • 1/2 cup yellow onion chopped (1/2 inch)
  • 2 tablespoons coconut oil
  • 2 1/2 cups vegetable broth
  • 1 3/4 teaspoons cumin
  • 1/2 coconut cream concentrate
  • 12 cups your favorite veggie (I have used sweet potato, asparagus, zucchini, corn, all have been delicious…experiment and share how it turned out!)
  • 2 small potatoes, cubed 1/2 inch
  • 1 cup carrots, sliced
  • 1/2 cup peas
  • 1/2 cup broccoli
  • 1 tablespoon coconut flour (or as needed to thicken)

Dough:

Mix almond and coconut flour with the salt, then slowly fold in softened butter until it crumbles.  Stir in water by the tablespoon and mix dough thoroughly by hand.  Once dough is mixed, divide in half and roll into balls.  Cover or wrap balls and put in fridge.

Preheat oven to 425 degrees ºF.
Saute onions in coconut oil until they become translucent.  Heat vegetable broth in a medium pot and bring to a boil.  Once boiling add cumin and lower head to medium.  Add coconut cream concentrate.  Add vegetables to mixture and let simmer 15 minutes stirring frequently.

While mixture is simmering take 1/2 the dough and push down into the dish fairly thin and up the sides covering the dish.  Roll out remaining dough to cover top and set aside.  Fill the dish with rolled out dough making sure to fill any cracks.

Once mixture has simmered and dough is rolled out add coconut flour to mixture to thicken the liquid.  Pour mixture into dish.  Take rolled top and lay over dish.  If some cracks or falls apart that’s ok just press it back together and fill in cracks.  Press edges together.  Place in oven for 20-30 minutes or until dough is golden brown around edges.

Notes:

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

  • If you want to make this recipe completely vegan just substitute earth balance for butter.  Also coconut oil may work, but I haven’t tried it yet.
  • I use frozen broccoli florets and frozen peas to save time and it turns out great.

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