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| Pumpkin Spice Roasted Almonds |
| photo by recipe author |
Servings: 16
Preparation Time: 10 minutes
Mix all ingredients except almonds.
Pour mixture over almonds in a casserole dish.
Bake at 300° F for 30 minutes.
Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!
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| Dairy Free Hot Fudge |
| photo by recipe author |
Servings: 12
Preparation Time: 10 minutes
Homemade Coconut Milk:
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Mix all ingredients except vanilla in a saucepan over medium-low heat. Bring to a boil and continue stirring for 1-2 minutes. Turn off heat and stir in vanilla. Allow to cool for at least 15 minutes. Serve warm over ice cream.
Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!
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| Easy Make-Ahead Gluten and Dairy Free Apple Breakfast Cake |
| photo by recipe author |
Servings: 8
Preparation Time: 30-45 minutes
Preheat oven to 350° F.
Grease a 9 inch cake pan with 1 teaspoon coconut oil. Add sliced apples, raisins, and pumpkin pie spice to pan. Bake in oven for 15 minutes while you prepare the batter.
In a large bowl mix the coconut flour, baking soda, hemp seeds, and salt. In a medium bowl whisk together eggs, milk, vinegar, and vanilla extract. Add wet ingredient to dry and combine well.
Pour batter into cake pan (over apples) and bake for 20-25 minutes or until a fork inserted in the middle comes out clean.
For best results, chill overnight and serve with organic maple syrup and homemade whipped cream.
Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here!
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| Gluten Free Pumpkin Snickerdoodles |
| photo by recipe author |
Servings: 24
Preparation Time: 40 minutes
Topping:
In a mixing bowl, combine maple syrup, pumpkin puree, coconut oil and vanilla extract. Add almond flour, coconut flour, baking powder, cream of tarter, salt and cinnamon. Mix until well combined.
Refrigerate dough for about 30 minutes.
In a small bowl, combine sugar and cinnamon for topping.
Using a cookie scoop, scoop dough in round balls. Roll the dough balls into the sugar and cinnamon mixture. Place balls onto a baking sheet lined with parchment paper. Gently flatten cookies with palm.
Bake at 350° F for about 15 minutes or until lightly browned. Remove from oven and let cool for about 10 minutes.
Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!
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| Chocolate Coconut Dreamsicles |
| photo by recipe author |
Servings: 6-8
Preparation Time: 15 minutes
Heat water then add raw honey and coconut cream concentrate. When melted add to blender with coconut milk, shredded coconut and chocolate syrup. Blend until smooth then fill popsicle holders. Place in freezer until firm.
Homemade Coconut Milk:
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Terri from Medina, OH won $50 for this recipe and photo! Submit your recipes here!
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| Chocolate Coconut Rolled Truffles |
| photo by recipe author |
Servings: 12
Preparation Time: 15 minutes
In a small pan over very low heat melt all ingredients (except coconut flakes) until thoroughly combined. (Use a double boiler if you have one.)
Place mixture in the refrigerator to cool then roll mixture into balls and roll in the coconut flakes. These need to be stored in the refrigerator until ready to enjoy.
Jacquelyn from Dexter, OR won $50 for this recipe and photo! Submit your recipes and photos here!
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| Honey Peach Coconut Ice Cream |
| photo by recipe author |
Servings: 8
Preparation Time: 5 minutes
Blend all ingredients except for the three diced peaches. Stir in three diced peaches. Pour into your ice cream maker, ice cream ball, or use any preferred ice cream making method.
Homemade Coconut Milk:
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!
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| Mint and Coconut Chocolate Sauce |
| photo by recipe author |
Servings: 5
Preparation Time: 10 minutes
Blend all ingredients, if using fresh mint then add to saucepan.
If using mint extract, whisk together all ingredients in saucepan over medium heat. Stir and heat until the sauce thickens, about 7-8 minutes.
Serve over ice cream immediately. Store leftover sauce in the refrigerator.
Homemade Coconut Milk:
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Kelly from Monterey, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!
