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Cocoa Beach Baked Oatmeal

Cocoa Beach Baked Oatmeal Recipe photo
Cocoa Beach Baked Oatmeal Recipe
photo by recipe author

Servings: 8-9
Preparation Time: 10 minutes

Preheat oven to 350 degrees.

In a medium bowl combine the eggs, virgin coconut oil and organic cane sugar. Whisk together until well incorporated. Add the vanilla extract and coconut milk and whisk until smooth. Dump in the oats and 2 tablespoons shredded coconut. Don’t stir just yet. Place salt, baking powder and cocoa powder in a small sieve and sift over the oats. Stir everything until combined.

Pour into a 9×9 inch baking pan greased with a little coconut oil. Sprinkle remaining 2 tablespoons dried coconut over the top.

Bake at 350 degrees for 30 minutes.

Serve by itself or with regular milk or additional coconut milk poured on top.

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

Recipe submitted by Melodie, Fort Mill, SC

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Gluten Free Pumpkin Tart

Gluten Free Pumpkin Tart Recipe photo
Gluten Free Pumpkin Tart Recipe
photo by recipe author

Servings: 8
Preparation Time: 20 minutes

Crust:

Filling:

Crust:

Add the nuts and dates to a food processor and combine until the mixture looks like rough sand.

Add in the syrup and oil and pulse until dough forms.

Press dough evenly into 9 inch tart pan covering the bottom and sides. Place in the freezer while you make the filling so it can set.

Filling:

In a saucepan, combine the coconut milk, oil, butter and sugar and bring to a boil. Once it reaches a boil, reduce heat to low and add the pumpkin, syrup and seasonings, stir well

Add the mixture to a food processor or blender and pulse until smooth.

Poor filling into the crust and place the tart into the freezer to set-up, about 30 minutes

Remove from freezer and place in the refrigerator, store there until right before you are ready to serve it.

Quick notes

**I used Deglet dates which are smaller than Medjools, so you may only need 2 Medjools.

I prefer expeller press coconut oil so there is not a coconut taste to the filling or crust.

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

Recipe submitted by Kate, Highlands Ranch, CO

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Pumpkin Coconut Bread Pudding

Pumpkin Coconut Bread Pudding Recipe photo
Pumpkin Coconut Bread Pudding Recipe
photo by recipe author

Servings: 6-8
Preparation Time: 20 minutes

Place the torn/cubed bread into a well-greased 8×8 baking dish.

In a bowl, whisk the eggs till well blended. Add remaining ingredients and whisk till all is combined very well.

Pour the pumpkin mixture evenly over the bread cubes. Use a spatula to gently press down any bread that was not covered in the pumpkin mixture. Let the pudding sit for 30-60 minutes before baking at 375 degrees for 40-45 minutes or till done.

Serve with a drizzle of pure maple syrup. Enjoy!

Notes: If you decide not to use the maple syrup drizzle, you may want to increase the sugar by 2 tablespoons.

Recipe submitted by Marie, Jacksonville, FL

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Pumpkin Cranberry Pecan Cider Bread

Pumpkin Cranberry Pecan Cider Bread Recipe photo
Pumpkin Cranberry Pecan Cider Bread Recipe
photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1. In a saucepan, boil the cider until it is reduced to about 1/4 cup and let cool. Note: this step can be done ahead of time and the reduced cider refrigerated or frozen until you need it.

2. Preheat oven to 350 degrees. Grease 8 1/2 x 4 1/2 inch loaf pan with coconut oil and set aside.

3. In a large bowl, whisk together the pumpkin puree, eggs, coconut oil, maple syrup, orange zest, vanilla, and reduced cider.

4. Add the flour, flax, baking powder, salt, baking soda, and spices. Mix well and add the pecans and cranberries until just combined.

5. Transfer batter into greased loaf pan and baked in the middle of the oven for one hour, or until tester comes out clean. Let the bread cool in the pan and then slice.

Recipe submitted by Kristen, Mattapoisett, MA

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Pumpkin Butter Truffles

Pumpkin Butter Truffles Recipe photo
Pumpkin Butter Truffles Recipe
photo by recipe author

Servings: 8
Preparation Time: 15 minutes

  • 1/2 cup pumpkin puree
  • 1/2 cup almond butter*
  • 2-3 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 1/4 cup vanilla protein powder (optional, add 1/4 cup more flour to replace)
  • 1/2 cup almond flour
  • 1 tablespoon lucuma powder (optional, adds maple flavor)
  • 3/4-1 teaspoon pumpkin spice
  • 1/4 teaspoon cinnamon
  • dash or two of salt (omit if using salted nut butter)

Chocolate:

Combine the pumpkin, almond butter, syrup and oil in a bowl.

In a different mixing bowl, combine the flour, protein powder, lucuma, spices and salt

Add the wet to the dry and mix well. Place the mixture in the freezer for a couple hours until it has hardened a bit and can be formed into balls.

Once mixture is hard enough to handle, form inch in diameter size balls and place them on a cookie sheet or plate lined with parchment and place back in the freezer for 30 minutes.

While those are in the freezer, add the chocolate chips and cacao butter/oil to a small mixing bowl that has been placed over a small pan of boiling water. This is to get the chocolate to melt without burning it. Once water is boiling, turn down to a simmer.

With a spoon or a toothpick, place each ball into the chocolate and coat. Return each truffle back to the parchment paper and put back in the freezer to let the chocolate set, about 15 minutes

Store in the refrigerator or freezer.

Quick notes:

*Any nut or seed butter would work here. Coconut Cream Concentrate would be an option as well.

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Cinnamon Latte

Coconut Cinnamon Latte Recipe photo
Coconut Cinnamon Latte Recipe
photo by recipe author

Servings: 1
Preparation Time: 5 minutes

Combine all ingredients in a small saucepan; heat until mixture is hot. Remove from heat; transfer mixture to a blender and blend for 5-10 seconds or until frothy. Pour into a mug; sprinkle with extra cinnamon if desired.

Recipe submitted by Casie, Navarre, FL

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High Protein Pumpkin Spice Cake

High Protein Pumpkin Spice Cake Recipe photo
High Protein Pumpkin Spice Cake Recipe
photo by recipe author

Servings: 9-12
Preparation Time: 10 minutes

Recipe: This spice cake is a delicious healthy remake of classic pumpkin bars. We love it for breakfast.

Preheat oven to 350 degrees F.

In a medium sized mixing bowl combine the cane sugar and coconut oil. Add the molasses, eggs, cottage cheese or Greek yogurt, pumpkin puree and vanilla extract. Stir to thoroughly combine. Dump the flour on top of the batter (don’t stir just yet). Sprinkle the remaining ingredients except nuts over the top of the flour. Alternately you can use a small sieve to sift the dry ingredients over the batter. Stir to combine. Pour into a greased 9×9 inch baking pan. Sprinkle nuts over the top.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Recipe submitted by Melodie, Fort Mill, SC

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Maple Cinnamon Roasted Pumpkin

Maple Cinnamon Roasted Pumpkin Recipe photo
Maple Cinnamon Roasted Pumpkin Recipe
Sarah Shilhavy Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 5 minutes

Preheat oven to 425 degrees °F. Lightly grease a cookie sheet with extra coconut oil.

Mix pumpkin with all ingredients in a large bowl and adjust salt and pepper to taste. Place on baking sheet in a single layer and bake for 25-40 minutes (depending on thickness). Pumpkin should be browned and soft enough to easily pierce with a fork.

Remove from baking sheet and serve (eating the rinds is optional.)

Recipe courtesy Sarah Shilhavy

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