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Grain Free Cranberry Pecan Crackers

Grain Free Cranberry Pecan Crackers Recipe photo
Grain Free Cranberry Pecan Crackers Recipe
photo by recipe author

Servings: 8-10
Preparation Time: 15 minutes

Dried Cranberries:

Crackers:

Cranberries:

Preheat oven to 250 degrees ºF.

Combine cranberries, coconut oil and sweetener in a bowl. Pour onto a parchment lined cookie sheet and bake for 2-2 1/2 hours. Remove from heat once the majority of berries look dried, set aside to cool.

Crackers:

Preheat oven to 350 degrees ºF.

Place the pecans and cranberries in a food processor and combine until pecans look like coarse sand. Add the egg, butter/oil, sweetener and salt to the mixture and pulse until combined and dough forms.

Place the dough between two pieces of parchment paper and roll out to about 1/8 of an inch thick.

Using a pizza cutter or sharp knife, cut crackers into desired size.

Bake for 10-12 minutes or until lightly browned. Thinner crackers will cook faster and you may need to remove outer edge crackers before you remove the inner crackers.

Let cool to crisp up and store in an airtight container. I love using glass jars for my snacks!

Quick notes

*Use more for salty crackers. I sprinkled the top of rolled out dough will a tiny bit more salt

I did not want to use store bought dried cranberries, they have added sunflower oil and white sugar. You can certainly substitute store bought, but you will probably only need 1/2 cup or less and leave out the sweetener all together. These crackers will definitely turn out to be a sweeter version!!

You can use a dehydrator to dry out the cranberries. I chose the oven method since many people do not have a dehydrator.

Recipe submitted by Kate, Highlands Ranch, CO

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Roasted Banana Coconut Pudding

Roasted Banana Coconut Pudding Recipe photo
Roasted Banana Coconut Pudding Recipe
photo by recipe author

Servings: 2-4
Preparation Time: 15 minutes

  • 2 bananas, roasted
  • 1 cup coconut milk*
  • pinch salt
  • 1 teaspoon cinnamon (optional)
  • 3 tablespoons arrowroot powder
  • 1 tablespoon honey, or to taste (optional)
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees ºF.

Place unpeeled bananas on a parchment covered baking sheet. Roast for 20 minutes in preheated oven. Remove from oven and allow to cool for at least 5 minutes. Slice off the peels and scoop the bananas into a food processor. Add 1/4 cup of the milk, salt, and cinnamon if using. Puree mixture until smooth. Put remaining 3/4 cup of milk in a saucepan over low heat.

Whisk in arrowroot powder until dissolved. Add banana puree and honey if using. Increase heat to medium. Whisk constantly until pudding thickens. Add vanilla. Pudding will continue to thicken as it cools. Can be served warm or cold.

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

Recipe submitted by Annie, Atlanta, GA

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Coconut Flour Blueberry Cupcakes with Lemon Curd Coconut Frosting

Coconut Flour Blueberry Cupcakes with Lemon Curd Coconut Frosting Recipe photo
Coconut Flour Blueberry Cupcakes with Lemon Curd Coconut Frosting Recipe
photo by recipe author

Servings: 12 cupcakes

Cupcakes:

1. Preheat oven to 350 degrees F.

2. Line cupcake pan with 12 liners.

3. Combine the eggs, coconut oil, honey, vanilla and lemon juice together with an electric mixer.

4. Mix in the salt, baking soda and coconut flour until there are no lumps.

5. Gently fold in the blueberries.

6. Scoop generous 1/4 cup measures of the mixture into each cupcake liner.

7. Bake for 25 minutes, or until they spring back when touched lightly.

Lemon Curd

  • 2 tablespoons palm shortening, ghee or butter
  • 1/4 cup freshly squeezed lemon juice (approx. 1 1/2 to 2 lemons)
  • 2 eggs
  • Small pinch of salt
  • 1/4 cup honey
  • Zest from 1/2 lemon (approx. 1 teaspoon)

1. Place palm shortening into the freezer in 1/2 tablespoon size pieces.

2. Blend the lemon juice, eggs and salt together.

3. Combine with the honey in a small saucepan and heat slowly, whisking frequently, until it reaches 170F/76C or thickens till it leaves a trail when the bottom of the pan is scraped (do not let it boil).

4. Remove from the heat and immediately whisk in the palm shortening until incorporated then stir in the zest.

5. Set aside to add to frosting or make it ahead and store in the fridge for up to a week in an airtight container.

Lemon Curd Coconut Frosting

1. Place coconut cream concentrate, palm shortening and honey in a double boiler, or a bowl over a saucepan of water and melt.

2. Stir to combine until there are no lumps then take off the heat and stir in the lemon curd.

3. Let frosting cool to room temperature and place in a piping bag to frost cupcakes. You can speed up the cooling by placing in the fridge but it needs to be stirred every 10 minutes or so to ensure it doesn’t get lumpy and to watch it doesn’t cool too much and set.

4. If it does set, or you want to make the frosting ahead and store it in the fridge, simply sit it on the bench until it comes back to room temperature before using.

5. The cupcakes can be stored for a few days in the fridge but they are best eaten with the frosting at room temperature so take them out a few hours before serving.

Recipe submitted by Renee, Seattle, WA

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Carrot-Apple Fall Muffins

Carrot Apple Fall Muffins Recipe photo
Carrot Apple Fall Muffins Recipe
photo by recipe author

Servings: 24 muffins/8 mini loafs
Preparation Time: 30 minutes

Preheat your oven to 350 degrees ºF.

Place carrots, coconut oil and eggs into a high-powered, high-capacity blender. Blend on high until the carrots are completely liquefied.

In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon. Whisk to completely combine. Add sugar and stir to combine. Add the wet ingredients to this mixture, and stir until the dry mixture is totally wet.

Clean the apple and grate with peels included. Add grated apple, walnuts, oats and coconut to the mixture, and stir to completely combine all ingredients.

Either grease your muffin tin (I prefer to use stoneware) or mini loaf pan (not required if you use stoneware), or line with muffin papers. Fill 3/4 full and place in oven.

Bake for 30-40 minutes, until a toothpick inserted in the muffin comes out clean, or muffin top feels firm.

These muffins freeze well, so prepare ahead of time for Thanksgiving Day breakfast!

Note: this recipe has been scaled down from the original submitted yield from 48 muffins to 24.

Recipe submitted by Tamara, Spring, TX

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Coconut Ambrosia

Coconut Ambrosia Recipe photo
Coconut Ambrosia Recipe
photo by recipe author

Servings: 8
Preparation Time: 10 minutes

  • 4 oranges, peeled and sectioned
  • 1/2 pineapple cut into chunks
  • 1/2 cup dried unsweetened coconut
  • 1/4 cup fresh mint chopped
  • 2 tablespoons lime juice
  • 1 tablespoons grated fresh ginger

Yogurt Topping:

Toss all ingredients together and cover and chill. Blend together yogurt and honey, place in individual bowls, top with yogurt sauce and serve. Drizzle with vinegar if desired.

Recipe submitted by Sherri, Wellington, FL

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Camote (Sweet Potato) Cookies

Camote Sweet Potato Cookies Recipe photo
Camote Sweet Potato Cookies Recipe
photo by recipe author

Servings: about 36
Preparation Time: 30 minutes

  • 1 cup sweet potato (boiled and mashed)
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup almond flour*
  • 1 1/2 cup spelt flour
  • 1/3 cup nuts (optional, I used sunflower seeds)

Preheat oven to 325 degrees ºF.

Mix sweet potato, oil, honey and egg in a bowl.

Add in all the dry ingredients: salt, cloves, cinnamon, baking soda, almond and spelt flour, and mix well. Fold in nuts.

Drop batter by tablespoonfuls unto a prepared cookie sheet and bake for about 20 minutes. After 5 minutes in the oven, press cookies down lightly with a fork.

Let cool and enjoy!

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

Recipe submitted by Emmardy, Maria Stein, OH

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Coconut Fried Shrimp

Coconut Fried Shrimp Recipe photo
Coconut Fried Shrimp Recipe
photo by recipe author

Servings: 2
Preparation Time: 5 minutes

1. Mix the salt in a bowl with whole wheat flour, whisk the eggs in another bowl, and pour the shredded coconut in a third bowl.

2. Heat palm shortening in a cast iron skillet, or other pan that is safe for high heat. Use enough to come 3/4 of the way up the shrimp. Dip each shrimp in the flour, then the eggs, and finally in the coconut. Set them gently in the hot oil. Cook 30 seconds to 1 minute per side.

3. Serve hot with dipping sauces of choice.

*If gluten free, use gluten free flour of choice.

Recipe submitted by Cristina, Oklahoma City, OK

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Almond Coconut Oil Chocolate

Almond Coconut Oil Chocolate Recipe photo
Almond Coconut Oil Chocolate Recipe
photo by recipe author

Servings: 30-36 pieces
Preparation Time: 20 minutes

You will need 3-4 silicone ice cube trays or petite fours papers with a mini muffin tin.

Melt coconut oil, add maple syrup, slowly add cocoa powder (I use a small strainer or sifter to get any lumps out), and stir well until smooth. Stir in vanilla extract.

Place desired amounts of shredded coconut and almonds in the bottom of a silicone ice cube tray or in small petit-fours papers in a mini muffin tin. Pour the chocolate mixture into the tray or papers, filling 3/4 full.

Place in freezer for fast set up, or in refrigerator overnight. Keep in the refrigerator when not serving to maintain firmness.

Notes:

If doing Weight Watchers, and using the petite-fours papers, these have about 2 points each. They will vary in size and points if using silicone ice cube trays.

Recipe submitted by Rebecca, Aurora, OH

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