Recipes

Bread Machine Honey Glazed Coconut-Cinnamon Rolls

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2/3 cup warm water
1 1/2 tablespoons coconut oil, melted
1/4 cup raw honey
4 tablespoons orange juice
1 teaspoon fine salt
1 cup whole wheat flour
1 cup bread flour
1 cup coconut flour
1 tablespoon quinoa
1 tablespoon gluten
2 teaspoons active dry yeast

GLAZE:

1/2 cup raw honey
1/2 cup orange juice
1/4 cup coconut oil
1/2 cup dried cranberries
dash of cinnamon
pinch of fine salt

For sprinkling on glaze:

1/4 cup shredded, dried coconut
Cinnamon, to taste preference

Place first set of ingredients in bread machine in the order given. Set machine to “Dough” cycle.

While dough is mixing, combine the GLAZE ingredients in a small sauce pan and simmer 15 minutes over low heat, stirring often. Cranberries will plump during this process. Turn off heat and allow to cool at room temperature while dough rises.

When dough has risen in bread machine, remove from container and place on floured surface. Flatten slightly and roll into a 10″ by 12-14″ rectangle about ½” thick.

Spoon the cranberries and about one forth of the glaze onto the dough and spread evenly across surface. Sprinkle shredded coconut and cinnamon on top of cranberries. (Warm glaze gently in saucepan if it has become too stiff.)

Beginning at one long side, roll up dough jelly roll style, pinching seam to seal. Cut rolled dough into 1 inch thick slices and place in a large baking pan.

Spoon remaining glaze over each roll and sprinkle with additional shredded coconut Cover and place in a warm place to rise until double in bulk.

Bake in preheated 350 F oven 10-15 minutes until light golden brown. Makes 24 rolls.

These store in the refrigerator very well and can be warmed in a toaster oven.

Recipe submitted by Bunny, Clayton, GA

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Oatmeal Coconut Cookies

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1 cup coconut oil, soft
1 ½ cups organic whole cane sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking powder
½ cup whole wheat flour
¼ cup coconut flour
¾ cup unbleached flour
2 ½ cups quick or regular oats
½ cup shredded coconut
¾ cup raisins

Preheat oven to 375 degrees.

Cream coconut oil and sugar until well blended. Add eggs one at a time mixing well after each addition. Add vanilla, salt, and baking powder; blend well. Add flours in order given then by hand mix in oats, coconut, and raisins.

Drop dough with a cookie scoop onto parchment lined baking sheet. Bake for 10 minutes in preheated oven. Enjoy!!

Recipe submitted by Nena, Sacramento, CA

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Gluten-free Chocolate Chip Banana Coconut Muffins

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3/4 cup coconut flour
3/4 cup white rice flour
1/3 cup organic white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, melted
1/4 cup coconut oil, melted
1 cup unsweetened almond or rice milk
2 large eggs
1 cup mashed ripe bananas (about 2 large)
1/2 cup dried coconut
3/4 cup semi-sweet chocolate chips
1/2 cup chopped walnuts or other preferred nuts

Preheat oven to 350 degrees. Line twelve regular muffin cups with muffin liners (optional) or grease with coconut oil. Or use jumbo muffin tins (makes 6).

Mix flours, sugar, baking powder and salt in a large bowl and set aside. Melt butter and coconut oil; add milk and eggs to melted oils and whisk together. Mix in mashed bananas.

Pour banana mixture into dry ingredients, and then add dried coconut, chocolate chips and walnuts. Stir just until blended (do not over mix). Divide batter among muffin cups.

Bake until tops are golden brown and tester inserted into center comes out with some melted chocolate attached and dry crumbs, about 20 for the regular sized muffins, and about 30 minutes for jumbo muffins. Let muffins cool in pans, and then remove.

Recipe submitted by Jean, St. Cloud, MN

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Creamy Coconut Rice

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1 cup organic brown rice
2 cups filtered water
1 tablespoon organic coconut oil
¾ cup water mixed with 2 – 3 tablespoons organic coconut cream concentrate
1 teaspoon pepper
2 teaspoons salt

Add all ingredients together in heavy pot with lid or in rice cooker. Stir everything together until blended. Cook on medium heat until rice is cooked, about 30 minutes.

So tender and creamy! Enjoy! Seve with chicken and veggies or serve alone!

Recipe submitted by Heidi, Moorpark, CA

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Bodaciously Healthy Coconut Muffins

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2 ½ cups oatmeal
1 cup graham flour
½ cup coconut flour
1 cup ground flaxseeds
1 ½ cups coconut flakes
2 tablespoons baking powder
¾ tablespoon baking soda
¾ cups coconut oil
1 cup honey
½ cup raw sugar
4 beaten eggs
½ quart buttermilk
Cinnamon sugar, optional

Preheat oven to 325 degrees.

Combine all dry ingredients and cut in coconut oil. Stir in remaining ingredients just until well blended. Spoon into muffin tins and sprinkle with cinnamon sugar if desired.

Bake in preheated oven for 30 minutes until golden brown.

Recipe submitted by Robert, Loxley, AL

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Coconut Corn Cakes

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1 cup fresh sweet corn (corn cut from 2 ears of corn)
¼ cup chives, garlic chives, or small green onions, chopped
2 eggs
2 tablespoons virgin coconut oil, melted
¼ cup coconut flour
¼ cup corn masa flour (or fine cornmeal)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil, coconut oil, or butter

In a blender or food processor whirl ¾ of the corn and chives until lightly pureed. Empty into a bowl and add eggs and 2 tablespoons coconut oil. Mix well. Add coconut flour, cornmeal, salt and pepper. Mix thoroughly but gently.

Heat additional oil or butter on cast iron griddle over medium-low heat. Place large spoonfuls of batter into skillet. Flatten gently and cook until golden brown. Flip and cook other side.

Serve with butter, hot sauce, sour cream or desired condiments. Yum!!

Recipe submitted by Jessica, Greenville, TX

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Vegetarian Stuffed Cabbage Rolls

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Stuffing:

½ cup chopped fresh onion
½ cup chopped fresh green pepper
½ cup coconut oil
½ cup yellow cornmeal
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup room temperature water with 1 tablespoon coconut cream concentrate dissolved in it
1 free range egg

4 – 8 cabbage leaves, depending on size
12 ounces organic spaghetti sauce (or other sauce of your choice)

Preheat oven to 425 degrees F.

In cast iron skillet, sauté onion and green pepper in coconut oil.

Stuffing: In a large bowl combine cornmeal, flour, baking powder and salt. Add coconut cream concentrate and water mixture. Mix well, adding egg. Add the onion, pepper and coconut oil and mix again. Be sure your egg is mixed in well before you add the hot pepper and onion mixture.

While this mixture stands, steam or blanch cabbage leaves for about 5 minutes until pliable.

Drain cabbage leaves and spoon on each leaf an amount of the stuffing mixture that you can wrap the cabbage leaf around. Place folded side down in the bottom of a casserole dish. Pour sauce over the cabbage rolls. Cover and bake for 30 minutes. The stuffing should be firm.

This is enough for a generous serving for two.

Recipe submitted by Tammy, Cape Girardeau, MO

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Energy Berry Smoothie

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1 cup of following berries, (or a mixture) blueberries, strawberries, raspberries or
peaches
½ banana
½ cup rice, almond, hazelnut, coconut milk, or regular milk
¼ cup orange juice
½ cup water
3 tablespoons protein powder (optional)
3-4 tablespoons virgin coconut oil, melted
3-4 ice cubes

Berries & banana should all be frozen. Place all ingredients into blender except oil and slowly pour oil in while blending. Beat all ingredients for 2 -3 minutes, or until well mixed and blended.

Recipe submitted by DiAnna, Henderson, NV

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