Recipes

Blissful Blueberry Muffins

photo by recipe author

Servings: 8-10
Preparation Time: 15 minutes

5 tablespoons grass-fed butter, melted
2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil, melted
1 cup organic blueberry kefir
1/2 cup organic cane sugar
2 – 3 drops organic lemon essential oil
1 teaspoon organic vanilla extract
finely grated zest from 1/2 a lemon
1 large organic egg
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon Himalayan pink salt
1 1/2 cups Turkey Hard Red Winter Wheat
1 1/4 cups fresh organic blueberries

Make a sugar shell “crust” on the muffins:

1/2 teaspoon organic raw sugar sprinkled over each muffin top before baking

Preheat oven to 375° F.

Line a muffin tin with paper liners or grease each cup.

Melt butter in the bottom of a large bowl and whisk in sugar, lemon essential oil, vanilla extract, lemon zest, kefir, and egg until smooth.

Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries.

Divide between prepared muffin cups and then sprinkle each top with 1/2 teaspoon organic raw sugar.

Bake for 25 to 30 minutes, until tops are golden brown and a tester inserted into the center of muffins comes out clean.

Let cool in pan for 10 minutes then remove to wire rack and serve while still warm.

Featured Product

Heirloom Turkey Hard Winter Red Wheat Flour. Buy here.

Turkey Red Wheat has a unique, rich, and complex flavor that is said to be missing from most modern varieties of wheat. It has excellent flavor, excellent baking qualities, and good quality protein. Learn more about the history of Turkey Hard Red Winter Wheat here.

Our Turkey Red Wheat is grown in the rural areas of western Wisconsin by small-scale farmers using sustainable agricultural principles. In addition to being GMO-tested and Glyphosate-tested, it carries our highest rating of “Traditionally Produced.”

The flour is shipped to you directly from farmers who mill it fresh prior to shipping. We offer both whole wheat and sprouted whole wheat flours, as well as the wheat berries that can be milled in your home with a home grain mill.

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

Rustic Apple Tart

photo by recipe author

Servings: 8
Preparation Time: 30 minutes

Crust:

1½ cups flour
1½ teaspoons whole sugar
¼ teaspoon salt
1 stick + 2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons coconut oil
cup ice water
small bowl milk
pastry brush

Filling:

4 tart apples
2 tablespoons whole sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces
2 tablespoons coconut oil

Crust:

Combine flour, sugar, salt, butter and coconut oil in a food processor for about 5 seconds. Sprinkle ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it.

Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic wrap or wax paper and refrigerate until chilled, or roll out pastry and use it right away.

Filling:

Peel, halve and core the apples, and slice them crosswise about ¼ inch thick. Set aside the larger center slices, and coarsely chop the edge and any broken slices.

In a small bowl combine sugar and cinnamon. Set aside.

Preheat the oven to 400° F.

On a lightly floured work surface, roll out the pastry to a 12-by-12-inch circle and transfer to a large rimmed baking sheet.

Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top.

Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter and coconut oil.

Fold the pastry edge up and over the apples to create a 1-inch border. Brush with milk.

Bake the tart for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender.

Transfer the pan to a rack and let the tart cool. Serve warm or at room temperature.

Amalia from Milford, NE won $50 for this recipe and photo! Submit your recipes here!

Homemade Coco Lopez for Pina Coladas

photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

Coco Lopez

3/4 cup – 1 cup Coconut Cream Concentrate
1/2 cup water
1 cup organic whole sugar
1 tablespoon Gold Label Virgin Coconut Oil
1 pint container

Pina Colada for 2

4 ounces Coco Lopez
3 ounces pineapple juice
3 ounces rum
2 cups ice

Coco Lopez

First, make a simple syrup: Bring water and sugar to a boil in a medium sauce pan over medium to med-high heat. Stay with mixture and stir as it only takes about 3-5 minutes to become a simple syrup.

Add Coconut Cream Concentrate. Continue to stir, bring back to a slow boil and then reduce heat to low.

Cook for an additional 1-3 minutes on low heat. Remove from heat.

Add coconut oil. Stir until well incorporated. Allow to cool.

Store prepared Coco Lopez in a 1 pint mason jar.

Pina Colada

Blend all ingredients, except ice, together in blender until smooth.

Add ice and blend until desired consistency.

Annette from East Hampton, NY won $50 for this recipe and photo! Submit your recipes and photos here!

Minty Cocoa

photo by recipe author

Servings: 2
Preparation Time: 5 minutes

2 cups milk or non-dairy milk*
1 tablespoon cocoa powder
2 teaspoons coconut oil
1 teaspoon maple syrup
1/4 teaspoon mint extract
pinch salt

Heat and whisk milk and cocoa powder in a saucepan over medium heat. Remove from heat and whisk in remaining ingredients.

Homemade Fresh Coconut Milk:

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

Serve with natural marshmallows.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Pumpkin Pie Dip

photo by recipe author

Servings: 10
Preparation Time: 4 hours

1 1/2 cups coconut milk, chilled*
1/2 cup pumpkin puree
4 ounces coconut milk yogurt
1/4 cup maple syrup
1 teaspoon pumpkin pie spice
Fruit, cookies, etc., for serving

In a blender, combine the chilled coconut milk, pumpkin puree, coconut milk yogurt, maple syrup and pumpkin pie spice. Blend until smooth.

If desired, cut the top off of a pie pumpkin and scoop out seeds. Pour dip into pumpkin shell. Refrigerate about 4 hours or overnight before serving. Serve with fruit or cookies.

Homemade Fresh Coconut Milk:

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

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

Maple Chocolate Pudding Popsicles

photo by recipe author

Servings: 6
Preparation Time: 15 minutes active, 6 hours to set

4 cups milk or non-dairy milk*
1 cup cocoa powder
1/2 cup maple syrup
1/4 cup coconut oil
2 tablespoons organic corn starch
1 teaspoon vanilla
1/4 teaspoon salt

Mix cacao powder and corn starch. Over medium heat, whisk in milk one cup at a time, and stir in maple syrup. Continue to stir, bringing mixture to a boil, then boil and stir for a minute.

Turn off heat. Stir in coconut oil, vanilla, and salt.

Mix well, and allow to cool for about 30 minutes. Pour into popsicle molds, and freeze at least six hours. Store in the freezer.

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 and photo here!

Gluten Free Coconut Curry Turkey Meatballs

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

1 pound ground turkey or beef
3 tablespoons almond flour
3 tablespoons coconut flour
1 egg
2 tablespoons coconut oil
2 garlic cloves, minced
1 onion, finely chopped
2 cups coconut milk*
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh cilantro, chopped

In a large bowl, combine ground turkey, almond flour, coconut flour and egg. Mix until well blended and form into 1″ meatballs.

Place meatballs on a lightly oiled baking sheet. Bake at 375° F for about 20 minutes or until cooked through.

Meanwhile, heat coconut oil in a large skillet. Add garlic and onions and sauté until soft. Add in coconut milk, curry, salt and pepper. Cook over low-medium heat for about 10 minutes. Add meatballs to curry sauce and top with cilantro.

Homemade Coconut Milk:

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

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

No Bake Gluten-free Peanut Butter Coconut Balls

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1/3 cup coconut flakes, lightly toasted
4 tablespoons organic peanut butter
3 tablespoons gluten free flour*
2 tablespoons coconut oil, melted
1 tablespoons maple syrup

Combine coconut oil, peanut butter, maple syrup, and flour. Allow to firm by cooling in the refrigerator for about 10 minutes.

Roll mixture into about one tablespoon balls, and then roll the balls in the coconut flakes.

Allow to firm up in the refrigerator for about 15 minutes. Stores well in the refrigerator.

*Gluten Free Flour Mix:

Makes 3 cups

2 cups brown rice flour
2/3 cup tapioca starch/flour
1/3 cup coconut flour
1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Blissful Blueberry Muffins

Rustic Apple Tart

Homemade Coco Lopez for Pina Coladas

Minty Cocoa

Pumpkin Pie Dip

Maple Chocolate Pudding Popsicles

Gluten Free Coconut Curry Turkey Meatballs

No Bake Gluten-free Peanut Butter Coconut Balls

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