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Multi-Fruit Tropical Cranberry Sauce with Fermented Option

Multi-Fruit Tropical Cranberry Sauce with Fermented Option
Multi-Fruit Tropical Cranberry Sauce with Fermented Option
photo by recipe author

 

Servings: 50 (2.5 – 3 quarts)
Preparation Time: 45 minutes

  • 3 bags fresh cranberries, rinsed, washed, and inspected
  • 2 oranges, washed, zested, peeled, and cut into chunks
  • 3 pears, ripe but not overripe, washed and cored
  • 2 small raw beets, scrubbed, not peeled
  • 5 slices fresh ginger root, or 1 tablespoon ginger powder
  • 2 sweet crisp apples (Gala, Fuji, Yellow Delicious, Honeycrisp — not Granny Smith or Red Delicious), washed and cored
  • ¾ cup shredded coconut
  • 1 cup fresh or frozen-and-thawed papaya
  • 1 cup fresh or frozen-and-thawed pineapple
  • 2 cups dried fruit — raisins, dates, prunes, apricots, etc.
  • 3 tablespoons ground cinnamon
  • 10 cloves, ground, makes about 1 teaspoon
  • ¼ whole nutmeg, grated, makes about ½ teaspoon
  • 1 tablespoon molasses
  • ¼ cup raw honey or maple syrup
  • 2 tablespoons liquid whey, optional

Using a food processor for all steps, first process the cranberries in 2 batches to a fine mince; transfer to a large mixing bowl.

Wash and zest 2 oranges, add zest into the bowl. Then peel, roughly chop, and process the oranges; add to bowl.

Process 3 pears to a chunky sauce; add to mixing bowl; mix immediately to let the orange juice prevent oxidation (browning). Fresh stevia leaves may be processed and added at this step, optional.

Process beets + ginger to fine mince; add to bowl and mix. (If you’re using dried ginger powder, add it directly to the bowl.)

Process 2 apples to fine mince; add to bowl and mix.

Add shredded coconut to bowl; mix. If you have only coconut chips or coconut flakes, grind these in the food processor until they’re small.

Process papaya + pineapple to small chunks/sauce. If both are raw, or both frozen, you can do them together. Otherwise, process fresh/frozen individually.

Process dried fruit to a thick paste. If it’s too thick to process, add back into the processor a quarter-cup of what’s already in the mixing bowl to thin it down.

Add cinnamon, cloves, and nutmeg to the bowl. Allspice and cardamom also work well, if preferred.

Stir in molasses; mix well.

Add sweetener of choice, either raw honey or maple syrup, to taste.

Transfer contents of mixing bowl to glass jars and refrigerate.

Serve chilled.

Optional fermentation step:

Add in 2 tablespoons liquid whey. This can be strained from (non-Greek) yogurt, using a cheesecloth. Mix well.

Transfer cranberry sauce to jars. Cap loosely, set on plates or in bowls (in case of any overflow), and leave in a shaded corner of your counter-top for 1-2 days.

The friendly bacteria from the whey will proliferate in the cranberry sauce, pre-digest it slightly, produce lots of additional vitamins, and preserve it from any pathogenic bacteria. Plus, the flavors marry better while it sits.

After a day or two, tighten caps and transfer jars to fridge. Cranberry sauce thus preserved will keep for many months.

Ben from Winchester, VA won $50 for this recipe and photo! Submit your recipes and photos here!

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Gluten Free Biscuits – Plain or Garlic

Gluten Free Biscuits - Plain or Garlic
Gluten Free Biscuits – Plain or Garlic
photo by recipe author

 

Servings: 12
Preparation Time: 20-30 minutes

  • 8 tablespoons coconut flour
  • 4 tablespoons flax meal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2-3 teaspoons garlic powder, optional
  • 4 teaspoons coconut oil
  • 4 eggs
  • 4 tablespoons greek yogurt or sour cream
  • 1/2 cup – 1 cup water

Preheat oven to 350° F.

In a mixing bowl, combine dry ingredients. Melt coconut oil then add to dry ingredients. Mix well.

Next combine eggs, greek yogurt or sour cream and add to dry ingredients. Mix well. Add water a small amount at a time until you get a muffin batter consistency.

Grease a 12 cup muffin pan with coconut oil and divide batter evenly among the cups.

Bake in preheated oven for 12-15 minutes or until a toothpick inserted in the center of a biscuit comes out clean and the tops are lightly browned.

Dawn from Syracuse, IN won $50 for this recipe and photo! Submit your recipes here!

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Gluten Free Lemon Blueberry Scones

Gluten Free Lemon Blueberry Scones
Gluten Free Lemon Blueberry Scones
photo by recipe author

 

Servings: 8
Preparation Time: 35 minutes

Scones:

Lavender Glaze:

Make Your Own Almond Flour:

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

Make Your Own Coconut Milk:

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

In a small bowl, combine flax seed and warm water. Let rest about 5 minutes then stir gently.

In large mixing bowl, combine almond flour, arrowroot starch, coconut flour, baking soda, cream of tartar and salt. Cut in shortening and honey until you get pea-sized crumbles. Slowly add in flax seed mixture, lemon zest/juice and coconut milk until dough forms. If dough is too dry, add a little more milk – 1 teaspoon at a time. Fold in blueberries.

Line a baking sheet with parchment paper. Pat dough into a large circle on baking sheet about 1 inch thick – cut into triangles. Bake at 375° F for about 20-25 minutes or until cooked through and slightly brown. Remove from oven and let cool about 15 minutes to allow the scones to finish setting.

Meanwhile, combine glaze ingredients in a small blender or mixing bowl with whisk. Blend or whisk until smooth. Drizzle over cooled scones and serve.

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

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Mamaw’s Pecan-Coconut “Papaya” Pie

Mamaws Pecan-Coconut Papaya Pie
Mamaw’s Pecan-Coconut “Papaya” Pie
photo by recipe author

 

Servings: 8
Preparation Time: 10 minutes

Crust:

Filling:

  • 2 eggs, lightly beaten
  • pinch salt
  • 1 cup brown sugar
  • ½ cup coconut flakes
  • ½ cup pecans, chopped
  • 1 teaspoon baking powder

Preheat oven to 350° F.

Blend crust ingredients together till crumbly using a pastry blender. Press firmly into pie pan.

Stir filling ingredients together, then pour into pie crust. May decorate with pecan halves if desired. Bake 30 minutes or until filling is set.

Serve warm or cold. May top with whipped cream.

Terri from Warrior, AL won $50 for this recipe and photo! Submit your recipe here!

Recipe originally by Margaret Bird Burns, Terri’s Mamaw. Published with permission. 

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No Bake Pumpkin Truffle Squares

No Bake Pumpkin Truffle Squares
photo by recipe author

 

Servings: 24
Preparation Time: 20 minutes

Dry:

  • 3/4 cup honey graham crackers, crushed
  • 1 1/2 teaspoons pumpkin spice
  • 1 1/2 teaspoons ginger spice
  • 1 1/2 teaspoons cinnamon spice
  • 3/8 teaspoon pink salt

Moist:

Topping:

Crush graham crackers by hand or by placing them in a plastic bag and using a wooden spoon to beat them into a crumble. You can use a food processor but the consistency/texture will be more fine so you will only need 1/2 cup that way.

Mix the crushed graham crackers with the remaining dry ingredients and combine well.

Scoop out and reserve 1 tablespoon of the dry mixture to use as the final topping and set aside remaining dry mixture.

Mix together all moist ingredients, blending/stirring until smooth and all coconut cream has been well incorporated.

Add the remaining dry mixture to the moist mixture and stir until well incorporated. Pour into an 8×6 dish and smooth with a rubber spatula until evenly distributed. Set aside.

For the topping, place the chocolate and coconut cream concentrate in a double boiler on medium low heat and stir continuously until smooth. Then remove from heat and stir in the vanilla extract until fully incorporated.

Pour the melted chocolate over the pumpkin mixture in the pan and smooth until evenly distributed over the top. Next, evenly sprinkle the reserved graham cracker over top, cover and place in the refrigerator for 1 – 1 1/2 hours or until the chocolate topping is firm.

April from Brandon, FL won $50 for this recipe and photo! Submit your recipes here!

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Crispy Coconut-y Chocolate Chip Cookies

Crispy Coconut-y Chocolate Chip Cookies
Crispy Coconut-y Chocolate Chip Cookies
photo by recipe author

 

Servings: 24 cookies
Preparation Time: 20 minutes

Preheat oven to 350° F.

Combine flour, baking soda, salt, cane sugar, and oatmeal in a large bowl and mix thoroughly.

In a medium bowl combine coconut oil, vanilla extract, and eggs and mix thoroughly.

Slowly add wet ingredients to dry and stir until well combined. Add chocolate chips and stir in evenly.

Scoop dough into balls and drop onto a cookie sheet that has been greased with coconut oil, press each cookie down slightly. Cook for 10-12 minutes or until golden brown. Remove from oven and allow to cool before removing from tray.

Jacquelyn from Dexter, OR won $50 for this recipe and photo! Submit your recipes here!

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Savory Coconut Milk Sausage Soup

Savory Coconut Milk Sausage Soup
Savory Coconut Milk Sausage Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 30-35 minutes

  • 2 tablespoons coconut oil
  • 1 medium onion, diced
  • 1 large green bell pepper, diced
  • 2 tablespoons garlic, minced or pressed
  • 2 teaspoons ground cumin
  • 2 cups pinto beans, precooked or drained and rinsed if using canned
  • 2 cups coconut milk*
  • 6 ounces fresh spinach, chopped
  • 1 pound precooked sausage, cut into bite-size pieces
  • 2 cups cooked brown rice
  • Himalayan pink salt, to taste
  • black pepper, to taste

Heat coconut oil in a soup pot over medium heat and saute the onion, bell pepper, and garlic until soft, about 8-10 minutes.

Add the cumin and pinto beans, stir well.

Add the coconut milk, spinach, sausage, and rice.

Cover the pot and heat to serving temperature. Season to taste with salt and pepper.

Note: If a thinner soup is desired add more coconut milk or water.

Homemade Coconut Milk:

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

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!

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Blueberry Superfood Smoothie

Blueberry Superfood Smoothie
Blueberry Superfood Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

Homemade Coconut Milk:

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

Place chia seeds in blender and cover with milk. Let sit for a few minutes while you prepare the rest of the ingredients.

Add remaining ingredients to the blender and puree until very smooth and creamy.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!

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