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Hotdog Roll-ups with Coconut-Chili Dip

Hotdog_Roll_ups_with_Coconut_Chili_Dip
Hotdog Roll-ups with Coconut-Chili Dip
photo by recipe author

 

Servings: 12 mini-bite size
Preparation Time: 45 minutes – 1 hour

  • 1 1/4 cups organic all-purpose flour
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon organic sugar
  • 1/4 teaspoon dried oregano, optional
  • 6 tablespoons filtered water
  • 1 tablespoon coconut oil, melted
  • 2 organic beef hot dogs
  • 2 tablespoons coconut cream concentrate
  • 1 tablespoon chili sauce
  • 2 teaspoons organic ketchup

Hotdog Roll-ups:

Measure the flour, baking powder, salt, sugar and oregano into a bowl. Make a well in the center and gradually add the water and coconut oil.

Stir until dough forms a ball. Transfer to a floured surface and knead for at least 5 minutes.

Divide the dough to 6 pieces. Flatten each piece into long strips, cut in half making 12 strips.

Slice hot dog (lengthwise and/or crosswise) to 12 smaller bite-size pieces. Roll them up in the dough strips one at a time.

Bake in a 400° F preheated oven for 15-20 minutes or until lightly browned.

Coconut-Chili Dip:

Whisk coconut cream concentrate, chili sauce, and ketchup in a small dish until smooth.

Emmardy from Maria Stein, OH won $50 for this recipe and photo! Submit your recipes here!

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Soothing Coconut and Turmeric Milk

Soothing_Coconut_and_Turmeric_Milk
Soothing Coconut and Turmeric Milk
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 8 ounces coconut milk*
  • 1 teaspoon dried turmeric
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1-3 teaspoons raw honey

Homemade Coconut Milk:

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

In a saucepan, heat coconut milk, turmeric, pepper, ginger and cinnamon until just boiling. Whisk ingredients until smooth. Stir in honey until dissolved. Pour into mug and enjoy.

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

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Asparagus Hash

Asparagus_Hash
Asparagus Hash
photo by recipe author

 

Servings: 2
Preparation Time: 20 minutes

  • 1 tablespoon coconut oil
  • 1 cup potatoes, diced
  • 1 cup vegetables, diced (zucchini, turnips, etc.)
  • 1/2 cup asparagus, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano

In a large skillet, melt coconut oil. Add in potatoes, vegetables and asparagus. Sprinkle with salt, pepper, rosemary and oregano. Sauté for about 15 minutes or until vegetables are soft.

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

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Fresh Coconut Milk Fruit Porridge

Fresh_Coconut_Milk_Fruit_Porridge
Fresh Coconut Milk Fruit Porridge
photo by recipe author

 

Servings: 2
Preparation Time: 15 minutes

  • 1 cup almond pulp
  • 1 teaspoon coconut oil
  • 1/2-1 cup coconut milk*
  • 1/4 cup coconut flakes
  • 1 teaspoon vanilla
  • 1/2 cup mixed berries
  • 1 banana, sliced
  • 1/4 cup mango, diced
  • dash ground cinnamon

Homemade Coconut Milk:

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

Fruit Porridge:

In a saucepan, combine almond pulp, coconut oil, 1/2 cup coconut milk, coconut flakes, vanilla, berries, banana, mango, and cinnamon. Bring to a low boil and simmer for just a few minutes until warm. Add more milk, if needed.

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

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Dairy Free Creamy Chocolate Popsicles

Dairy_Free_Creamy_Chocolate_Popsicles
Dairy Free Creamy Chocolate Popsicles
photo by recipe author

 

 

Servings: 8
Preparation Time: 15 minutes + freezing time

In a small pot combine coconut cream concentrate and water and heat on low temp until coconut cream concentrate is melted. Stir well. Add honey. Mix well. Then add the cacao and keep stirring. Next put in the coconut chips and chopped pecans. Combine well. Turn stove off and allow mixture to cool.

Fill 8 popsicle molds. Freeze and enjoy.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes here!

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Gluten Free Lime Cupcakes with Cheesecake Topping

Gluten_Free_Lime_Cupcakes_with_Cheesecake_Topping
Gluten Free Lime Cupcakes with Cheesecake Topping
photo by recipe author

 

Preparation Time: 10 minutes
Servings: 6

Cupcakes:

Topping:

  • 3 ounces cream cheese
  • 1/4 cup whipping/heavy cream
  • 1/4 cup whole sugar

Cupcakes:

Pre-heat the oven to 400° F.

Mix the coconut flour, baking powder, salt and whole sugar in a bowl. Add the coconut milk, coconut oil, lime juice, rind and eggs together until you have a smooth batter. Add the chlorophyll, adjust if you want it brighter green.

Pour into cupcake cases and bake for 20 minutes. Remove from the oven and allow to cool.

Topping:

Blend the topping ingredients together until smooth. Slather or pipe over the cupcakes. Optional decoration is extra rind from a lime.

Angela from St. George, won $50 for this recipe and photo! Submit your recipes here!

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Easy Dairy Free Caramel Sauce

Easy_Dairy_Free _Caramel_Sauce
Easy Dairy Free Caramel Sauce
photo by recipe author

 

Servings: 16
Preparation Time: 40 minutes

Homemade Coconut Milk:

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

In a saucepan, combine coconut milk, maple syrup and salt. Stir until smooth. Simmer over low-medium heat for about 30 minutes.

Add in coconut oil and vanilla. Cook for 5 more minutes. Remove from heat and let cool completely. Store in a sealed container.

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

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Gluten and Dairy Free Quadruple Coconut Cream Pie

Gluten_and_Dairy_Free_Quadruple_Coconut_Cream_Pie
Gluten and Dairy Free Quadruple Coconut Cream Pie
photo by recipe author

 

Servings: 6-8
Preparation Time: 20 minutes + cooling time

Homemade Coconut Milk:

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

Gluten Free Coconut Flour Pie Crust:

Get the Gluten Free Coconut Flour Pie Crust recipe here.

To toast coconut: Spread flaked coconut over a cookie sheet and bake at 400° F. Stir occasionally and shake around until coconut is golden brown. It only takes a few minutes so watch carefully so it doesn’t burn. Cool toasted coconut flakes thoroughly before using as a topping.

Separate eggs and set aside the egg whites. Whisk the yolks in a bowl.

Stir cornstarch, sugar, salt, and coconut cream concentrate together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over medium heat, cooking for another minute. Remove pan from the heat and add the vanilla and coconut oil. Stir well and then add shredded coconut. Cool the filling slightly (about 30 minutes) and pour into a pre-baked pie crust.

Cover pie with plastic wrap and refrigerate for 2 hours, or more until set. Sprinkle with the toasted coconut prior to serving.

Alternative to pie, serve as pudding:

Pie filling can also be used as a pudding and can be served in individual dishes rather than used for a pie. If serving as a pudding, allow to cool and set just as you would if preparing for pie, for about 30 minutes.

If desired, top with whipped cream, for pie or pudding.

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