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Gluten Free Coconut Brownies

I honestly don’t know what exactly I was expecting when I baked these, but they weren’t what I thought they’d be. They totally surprised me.

The texture is light, almost creamy, very coconutty, and moist. The “bite” and overall texture is like a wheat brownie. The appearance even, is just like a wheat brownie. Even the top baked up shiny and flakey. What’s more, they popped right out of the glass pan without any fuss. I like that.

The batter will mix and come together easily if you soften the Coconut Cream Concentrate to peanut butter consistency first. It also helps to bring the eggs to room temperature as well. Depending on how warm your CCC is, you may or may not end up with stubborn little lumps that will refuse to totally mix in. Don’t let it get to you. They’ll still be delicious.

Mine have little lumps. And they’re delicious.

I haven’t tried the blondie version yet but I can assure you it’s just as delicious as the brownies.

Which one will you make?

Sarah:)

Gluten Free Coconut Brownies (or Blondies)

Gluten Free Coconut Brownies recipe photo
Gluten Free Coconut Brownies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 18 squares
Preparation Time: 10 minutes

1. Pre-heat oven to 325 degrees (300 for convection oven). Grease a 9×9 or 12×8 pan.

2. In a large bowl measure out all ingredients and mix until combined. Pour into prepared pan and bake 20-25 minutes. Try not to over bake; the top will be slightly crispy and the middle is fudgey.

* I usually use 2 eggs to achieve a silky, ribbon-y look, but sometimes I have to use 3 eggs to completely emulsify the batter.

** I prefer a less sweet brownie, especially since I always put chocolate chips into my brownies, so I actually only use 1/3 cup of honey, but I find that when I bake for others they are used to a sweeter baked good.

***For Blondies, omit cocoa. This will have a stronger coconut flavor than the brownies.

Recipe submitted by Marisa, San Jose, CA

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No-Bake Chocolate Coconut Energy Bars

No-Bake Chocolate Coconut Energy Bars recipe photo
No-Bake Chocolate Coconut Energy Bars
Photo by recipe author

Servings: 16
Preparation Time: 25 minutes

Chocolate Sauce Ingredients:

Grind up 1 cup of sunflower seeds and the cup of pecans in food processor or coffee grinder and pour into bowl. Add coconut oil, coconut flour, honey, raisins, vanilla flavoring, 1/2 cup sunflower seeds and mix all together. Pour into square casserole dish and press mixture down firmly.

Sauce:

In small saucepan, melt 4 tablespoons coconut oil and mix in cocoa and honey until thickened. Pour chocolate sauce on top and sprinkle with shredded coconut. Refrigerate for about 25-35 minutes. Cut up into squares and enjoy!

Recipe submitted by Melinda, Albany, GA

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Triple Coconut Rice

Triple Coconut Rice recipe photo
Triple Coconut Rice
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Three coconut ingredients plus rice!

Servings: 6
Preparation Time: 3 minutes

Bring coconut milk, oil and water to a slow boil. Add rice and dried coconut, bring back to a boil then turn heat down to simmer and cover with a lid leaving a small opening to vent. Stir briefly after 10 minutes.

Continue cooking until rice is tender and done; add more water/coconut milk if needed. Fluff rice and serve.

Goes great with seafood.

Tip: If you want to make this into desert add 6 teaspoons of organic sugar when bringing the coconut milk and water to a slow boil.

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

Recipe submitted by Trish, Orlando, FL

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Homemade Matzah

Homemade Matzah recipe photo
Homemade Matzah
Photo by recipe author

Servings: 6 cookie sheets full
Preparation Time: 20 minutes

Heat oven 375 degrees.

In a large mixing bowl, combine the oil, honey, salt, eggs, and water. Stir until well-mixed, then stir in 4 cups of flour. Mix then add more flour as needed and knead into a fairly stiff dough. Divide into 3 pieces.

On a lightly floured surface, roll each piece into a large rectangle. You can make your matzah as thin or as thick as you want; everyone likes it thick (about as thick as pie crust). Cut rolled dough into squares. (I used a knife, though a pizza cutter would be better if you have one.) Place squares onto baking sheets. Prick with a fork. Sprinkle with salt if desired.

Bake it:

For thin matzah, bake 10-11 minutes. For medium matzah, 13-14 minutes. For thick matzah, bake 15-20 minutes or until done. Matzah should be very lightly browned on top. Over-baked matzah will be hard and not very good, so be careful to not bake too long! Removed baked matzah from baking sheet and place on wire rack to cool, covered with a clean towel. Store in an airtight container or bag.

*I used about 1 cup of organic whole wheat flour in place of one cup of the all purpose, to make it a little healthier. I like it with the whole wheat better. I also used the flour I got from Tropical Traditions to make it! The best I’ve used!

Recipe submitted by Ra’chel, South Whitley, IN

Sarah’s Notes: Since this is a bread recipe, you can play around with the whole wheat flour amount, using as much or as little as you want. Just keep in mind that the more whole wheat flour you use the more the water may have to be increased.

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No-Bake Blonde Coconut Macaroons

No-Bake Blonde Coconut Macaroons recipe photo
No-Bake Blonde Coconut Macaroons
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: approx.
Preparation Time: 15 minutes

Mix all ingredients together well. Form into balls and refrigerate until firm…..I actually freeze them! When we make these they are gone in a few minutes because they are soooo good!

Recipe submitted by Stephanie, Goodyear, AZ

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Chewy Coconutty Cookies

Chewy Coconutty Cookies recipe photo
Chewy Coconutty Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

If you love chewy, coconutty cookies then this recipe is for you. Crisp on the outside and wonderfully chewy throughout, this cookie is a total crowd pleaser.

Servings: approximately 30 cookies
Preparation time: 15 minutes

Preheat oven to 350 degrees F. Grease cookie sheets lightly with coconut oil.

Combine the flour and baking soda together in a small bowl; mix well and set aside.

Cream the butter and sugars together with an electric mixer. Beat in vanilla extract and/or coconut extract and egg until light and fluffy.

Add the flour mixture to the butter mix and when it is almost fully incorporated add the flaked coconut (dough will not form a stiff “typical” cookie dough, it will be sticky and the color of butterscotch).

Drop dough (measuring tablespoon size) unto prepared cookie sheets and bake for 8-10 minutes. Cookies should be lightly browned.

Cool for a few minutes on cookie sheets before removing to wire rack to cool completely.

Recipe courtesy Sarah Shilhavy

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Curried Beef & Veggie Pasta

Curried Beef & Veggie Pasta recipe photo
Curried Beef & Veggie Pasta
Photo by recipe author

Nourishing, DELICIOUS and hearty without being heavy, this easy to make dish is a favorite around our house! Feel free to add whatever veggies you may happen to have on hand, the more the merrier!

Servings: 4
Preparation Time: 30 min

  • 1/2 large onion, thinly sliced and cut into 1/2″ strips or diced
  • 1/2 green pepper, diced
  • virgin coconut oil
  • sea salt & freshly cracked pepper
  • 2 garlic cloves
  • 1/4 cup white wine
  • 8 oz baby bella or any desired kind of mushroom, sliced
  • 1/2 lb ground grass-fed beef or bison
  • 1/2 tablespoon turmeric
  • 1/2 tablespoon yellow curry powder
  • 1 28 oz can diced tomatoes
  • 4 servings rice pasta, any style, prepared to package directions

Preheat cast iron skillet to med-high heat. Sauté onions and green peppers with 1 tablespoon coconut oil and a dash of salt (to bring out the onion’s sugar and make them sweeter) until onions begin to be see-through. Add garlic to toast, add wine and allow to absorb into veggies. Add mushrooms, salt and pepper and more coconut oil as needed.

When mushrooms are mostly cooked through, turn down to med or med-low heat and add beef or bison, salt, pepper, spices and coconut oil as needed. Sauté until meat is cooked through, add tomato sauce and simmer to allow flavors to combine.

Serve over rice pasta sprinkle with organic shredded Italian cheese.

Recipe submitted by Lydia, Salem, VA

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No Flour Coconut Peanut Butter Cookies

Do you like peanut butter?

If the answer is yes, then you probably like peanut butter cookies as well.

And right now, that’s a good thing, because I have an amazing recipe for you today.

When I was making this recipe I was expecting something like the normal flourless peanut butter cookies which are rich, buttery, crumbly and crunchy-ish.

When these little guys came out they looked…ugly (blunt, I know). But they smelled good, and after a few minutes of cooling I had had enough of just looking at and smelling them. I grabbed one and sunk my teeth into the warm center, expecting something like the normal flourless PB cookies. Instead, it was chewy. Very *chewy*. The chocolate chips were still warm and soft and the cookie edges were crisp, and it was extremely rich, creamy and buttery. I loved it.

Despite their richness, I couldn’t keep my hands off them. The rich, creamy, buttery, ultra chewy, coconutty and peanutbuttery cookies were just too much to resist. You have got to give these a try.

Just don’t eat them all yourself.

Sarah:)

No Flour Coconut Peanut Butter Cookies

No Flour Coconut Peanut Butter Cookies recipe photo
No Flour Coconut Peanut Butter Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1 dozen
Preparation Time: 10 min

Pre-heat oven to 350 degrees F.

Mix all ingredients except chocolate chips (if using) together until well blended. Add chocolate chips if desired.

Drop by spoonfuls onto an ungreased cookie sheet and flatten slightly with a fork.

Bake for 10-15 minutes (edges should be a dark, golden brown).

Recipe submitted by Sharla, Nampa, ID

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