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Healthy Coconut Brownies

Healthy_Coconut_Brownies
Healthy Coconut Brownies
photo by recipe author

 

Servings: 25
Preparation Time: 10 minutes

Preheat oven to 350° F. Grease 8 x 8-inch baking pan with coconut oil.

Mix together dry ingredients.

In a separate bowl, whisk eggs, then mix in other liquid ingredients. Add liquid ingredients to dry ingredients and stir thoroughly. Stir in chocolate chips.

Bake for about 40 minutes, until a toothpick comes out clean. Allow to cool for 15 minutes before cutting.

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

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Grain Free Apple “Oat” Meal

Grain_Free_Apple_Oat_Meal
Grain Free Apple “Oat” Meal
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

  • 1 organic apple, unpeeled and finely chopped
  • 1 date, chopped
  • 1 tablespoon each: unsweetened shredded coconut, chia seeds, hemp seeds, chopped nuts, almond butter, and raisins
  • sprinkle cinnamon
  • coconut milk*

Homemade Coconut Milk:

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

Chop apple and date and transfer to serving bowl. Top with remaining ingredients and enjoy.

Kristin from Easley, SC won $50 for this recipe and photo! Submit your recipes and photos here! 

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Coconut Oil Fried Zucchini Fries

Coconut_Oil_Fried_Zucchini_Fries
Coconut Oil Fried Zucchini Fries
photo by recipe author

 

Servings: 1-2
Preparation Time: 15 minutes

  • 1 medium zucchini
  • 1/2 cup milk
  • 2 tablespoons coconut flour
  • 2 tablespoons corn meal
  • 1 tablespoon arrowroot powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • coconut oil (to cover pan to 1/4 inch deep)

Julienne the zucchini. Place milk in a small bowl. In another small bowl mix coconut flour, corn meal, arrowroot powder, salt and black pepper.

In a medium cast iron pan heat coconut oil on medium high.

Dip julienned zucchini a few pieces at a time into milk and then roll in the flours, coating thoroughly. Gently place battered zucchini in the pan with hot oil and brown on all sides. Remove from pan and allow to cool. Best served warm.

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

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Gluten Free Coconut Flour Pumpkin Muffins

Gluten_Free_Coconut_Flour_Pumpkin_Muffins
Gluten Free Coconut Flour Pumpkin Muffins
photo by recipe author

 

Servings: 12 muffins
Preparation Time: 30 minutes

Wet:

Dry:

  • 1/2 cup Tropical Traditions Coconut Flour, sifted
  • 1 teaspoon baking soda
  • 1-2 tablespoons pumpkin pie spice or ground cinnamon
  • one bag chai tea, opened and contents emptied

Optional toppings:

Preheat oven to 350° F.

Mix all wet ingredients in a large bowl and whisk until well combined.

Measure dry ingredients in a small bowl and stir. Pour dry ingredients into large ingredients and stir thoroughly.

Measure into greased muffin pan and bake until tops are golden brown and a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes.

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

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Mint and Coconut Chocolate Sauce

Mint_and_Coconut_Chocolate_Sauce
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!

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Italian Garlic Green Beans with Coconut Oil

Italian_Garlic_Green_Beans_with_Coconut_Oil
Italian Garlic Green Beans with Coconut Oil
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 1/4 cup balsamic vinegar
  • 1 teaspoon raw honey
  • 2 tablespoons coconut oil
  • 1 pound green beans, trimmed
  • 1 garlic clove, minced
  • 1/4 cup onion, diced
  • 1/2 teaspoon salt

In a small bowl, whisk together balsamic vinegar and honey.

In a large skillet, heat coconut oil. Add in beans, garlic and onion. Sprinkle with salt. Cook for about 10 minutes or until beans are just slightly soft.

Pour honey sauce over beans and let simmer for about 6-8 minutes until just slightly reduced.

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

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Red Wine Grass-fed Bison Roast

Red_Wine_Grass_fed_Bison_Roast
Red Wine Grass-fed Bison Roast
photo by recipe author

 

Servings: 6
Preparation Time: 4 hours

  • 1 tablespoon coconut oil
  • 1 large bison roast
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 1/2 cup water
  • 1 cup red wine

In a slow cooker, add coconut oil and spread over bottom and sides of cooker. Add in bison roast, onion and garlic. Sprinkle over salt, pepper and Italian seasoning. Pour water and red wine over roast. Cook on high for 4 hours or low for 8 hours. Gently shred roast with a fork and toss in red wine sauce mixture.

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

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Toasted Coconut Yogurt Parfait

Toasted_Coconut_Yogurt_Parfait
Toasted Coconut Yogurt Parfait
photo by recipe author

 

Servings: 4
Preparation Time: 10 minutes

  • 1 pound plain yogurt, preferably whole milk
  • 2 tablespoons honey
  • 1 1/2 teaspoons organic vanilla extract
  • 1 pound fresh strawberries, sliced
  • 1 cup shredded coconut, toasted (on low in a toaster oven)

Mix yogurt, honey, and vanilla. Divide the strawberries into four serving bowls. Cover each bowl of strawberries with 1/2 cup of the yogurt mixture. Top with 1/4 cup toasted coconut.

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

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