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Coconut Snack Recipes

No Bake Triple Coconut Seed Bars


No Bake Triple Coconut Seed Bars Recipe Photo

No Bake Triple Coconut Seed Bars (photo by recipe author)

Servings: 20
Preparation Time: 10 minutes

In a large mixing bowl, combine coconut cream concentrate with coconut oil, vanilla, and raw honey. Stir well with a fork until combined.

Add the coconut flakes, chia seeds, hemp seeds, flax seeds, tapioca starch, and salt. Combine very thoroughly with a fork until homogenous.

Scrape mixture into a 9×13 pan. Pat down evenly with a spatula or clean hands. Cover and refrigerate several hours, or until hardened.

Remove from refrigerator and cut into 2″ squares. Return to refrigerator for storage. Makes a great high-energy gluten-free snack!

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Flourless Pumpkin Coconut Butter Cookies


Flourless Pumpkin Coconut Butter Cookies Recipe Photo

Flourless Pumpkin Coconut Butter Cookies

Servings: 15-18
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF.

Place the coconut cream concentrate, pumpkin and egg in a food processor and combine until smooth. Add in the sweetener, spices and salt and mix well. Place the batter in a bowl and stir in chocolate chips, if using.

Spoon the dough onto a parchment lined cookie sheet. Slightly press down the dough since these will not spread. If dough is too sticky, bake for a few minutes, remove and then you will be able to press down.

Bake in preheated oven for about 15 minutes. Remove cookies and place on a cooling rack to set up. Store in an airtight container, I prefer a glass jar.

Notes
*To soften the coconut cream concentrate, place the jar into a saucepan filed with water. Heat over medium heat until it has softened.

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Superfood Chocolate Cups


Superfood Chocolate Cups Recipe Photo

Superfood Chocolate Cups (photo by recipe author)

Servings: 24
Preparation Time: 10 minutes

Line 24 mini muffin pan cups with a paper liner; set aside.

Allow coconut oil to liquefy (warm over low heat in a saucepan if necessary) then combine remaining ingredients, mixing until evenly distributed.

Drop mixture by tablespoon into muffin cups; place muffin tin in refrigerator to harden.

Store in refrigerator.

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Carrot Coconut Candy


Carrot Coconut Candy Recipe Photo

Carrot Coconut Candy (photo by recipe author)

Makes 40-50 pieces
Preparation Time: 1 hour

Place the grated carrot, sugar, honey, and salt in a saucepan over medium high heat. Stir until the sugar melts. Add the lemon juice and zest, reduce heat, and simmer uncovered for 30 minutes until carrots are tender and juice is syrupy. Let cool.

Transfer mixture to a food processor along with 1/2 cup of the shredded coconut and the coconut cream concentrate. Process until a thick paste forms.

Roll into truffle-sized balls and roll balls in the remaining shredded coconut. Place on a lined baking sheet.

Let dry for a day on the baking sheet before placing in a covered container where they will keep up to a week.

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Crispy Juicer Pulp Coconut Crackers


Crispy Juicer Pulp Coconut Crackers Recipe photo

Crispy Juicer Pulp Coconut Crackers (photo by recipe author)

Put your leftover juicing pulp to use! Mine usually has beet, carrot, zucchini, cucumber, some ginger and maybe apple.

Servings: yields 4 dozen
Preparation Time: 20 minutes

1. Process ingredients in food processor. You will need to do this in batches, add enough water to make to make a workable dough that holds it’s shape but gets nicely chopped up. Bigger pieces of cucumber skin may need to be picked out.

2. Adjust herbs and spices to taste, remember these shrink so the flavor will be concentrated.

3. Using fruit leather sheets or parchment paper, use your hands to spread it out to 1/4″ or less thickness. Score into crackers.

4. Dehydrate at 135 ºF in the dehydrator. Turn crackers over when firm and dry on top. They are done when dry right through and crisp.

5. Break apart and store in an airtight container.

These are great as is, with butter, cheese, nut butter or whatever!

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Gluten Free Coconut Banana Pancakes


Gluten Free Coconut Banana Pancakes Recipe photo

Gluten Free Coconut Banana Pancakes (photo by recipe author)

Servings: 4-5
Preparation Time: 5-10 minutes

1. In a large bowl whisk together the eggs, maple syrup, coconut milk/water, coconut oil, coconut flour and baking soda until well mixed.

2. In a small bowl mash the banana then add to the rest of the mixture.

3. Add 2 tablespoons of mixture to a lightly oiled pan (coconut oil). Slightly flatten with spoon. Let it cook on low/medium heat for 2 minutes then flip. Mash the second side down to flatten the pancake. You want both sides slightly brown.

4. Top with butter, coconut oil, syrup, and fruit as desired.

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

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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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Egg and Sausage Muffins

 

Egg and Sausage Muffins Recipe photo

Egg and Sausage Muffins (photo by recipe author)

Servings: 12
Preparation Time: 25 minutes

  • 1/2 lb ground beef
  • 1/2 lb healthy chorizo or other sausage (or all ground beef)
  • 1 onion, chopped
  • 1 orange pepper, chopped
  • 1/2 cup finely chopped mushrooms
  • 2 cups fresh spinach, torn in to smaller pieces
  • 6 eggs
  • Pinch salt
  • 1/2 teaspoon aluminum-free baking powder
  • 6 tablespoons coconut flour

Preheat oven to 400º F.

Brown ground beef and sausage together in skillet. Add onion and pepper. When meat is almost browned, add mushrooms and spinach. Allow mixture to cool.

Beat eggs with salt and baking powder. Beat in coconut flour on low speed until it is all blended.

Add beef mixture, stir well.

Lightly oil muffin tins with coconut oil. Scoop mixture directly in the wells.

Bake for 10-15 minutes, until cooked through.

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