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Gluten Free Apple Almond Cinnamon Oatmeal Muffins

Gluten Free Apple Almond Cinnamon Oatmeal Muffins
Gluten Free Apple Almond Cinnamon Oatmeal Muffins
photo by recipe author

 

Servings: 18
Preparation Time: 30 minutes

Preheat oven to 350° F.

Grease 18 muffin cups with coconut oil.

Combine all dry ingredients and all wet ingredients separately. Then combine the wet with the dry.

Fill muffin cups halfway and bake for 20 to 25 minutes.

Top freshly baked muffins with a little maple syrup or raw honey, if preferred.

*Home Made Coconut Cashew Milk – recipe here. Homemade Coconut Milk – recipe here.

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Coconut Cashew Rice

Coconut Cashew Rice
Coconut Cashew Rice
photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

Cook rice with a little salt and coconut oil. Set aside.

On medium-low heat toast cashews until golden brown and set aside.

Next, on medium-low heat toast paneer and set aside.

In a non-stick pan, add coconut oil. Once oil is hot, add shredded coconut and toast for 1-2 minutes. Then add salt, sugar and chili powder. Add the cooked rice to the mixture and stir. Top with toasted cashews and paneer.

Usha from Louisville, KY won $50 for this recipe and photo! Submit your recipes here!

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Maple-Pecan-Coconut Granola

Maple-Pecan-Coconut Granola
Maple-Pecan-Coconut Granola
photo by recipe author

 

Servings: 30 (1/2 cup each)
Preparation Time: 20 minutes

Dry:

  • 8 cups rolled oats
  • 2 cups puffed brown rice cereal
  • 2 cups chopped pecans (almonds or walnuts)
  • 2 cups unsweetened shredded coconut
  • ½ to 1 cup brown sugar, depending on desired sweetness

Wet:

Optional:

  • 2 cups dried fruit such as raisins, chopped dates, dried cranberries, dried tart cherries, etc.

Pre-heat oven to 275° F.

In a large bowl, combine dry ingredients.

In a separate bowl, combine wet ingredients, whisk until smooth. Pour over dry ingredients and mix well.

Spread onto two large greased baking sheets. Bake for 45 minutes, stirring 3 times, once every 15 minutes. Turn oven off and let granola cool in oven for 8+ hours or overnight, until completely cooled.

Stir in optional dried fruit now, if desired. Break granola up and store in an airtight container.

Enjoy your granola with one of these homemade non-dairy milk recipes:

  • Coconut Milk recipe here.
  • Cashew Milk recipe here.

Brooke from Springfield, MO won $50 for this recipe and photo! Submit your recipes here!

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Coriander Meat Patties

Coriander_Meat_Patties
Coriander Meat Patties
photo by recipe author

 

Servings: 4
Preparation Time: 10-15 minutes

  • 1 pound ground beef or bison
  • 1 pastured egg, beaten
  • 1 garlic clove, minced or pressed
  • 1 teaspoon ground coriander
  • 1 teaspoon Himalayan pink salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon coconut oil

Combine all ingredients except for the coconut oil, and mix well. Shape into 4 equal patties.

Heat coconut oil over medium heat and fry patties about 2 minutes per side, or to desired doneness.

Drain on paper towels.

Note: Mixture can be prepared one day ahead and stored in the fridge. Bring to room temperature about 10 minutes before frying.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!

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Coconut Cashew Fudge

Coconut Cashew Fudge
Coconut Cashew Fudge
photo by recipe author

 

Servings: 6
Preparation Time: 5 minutes

Mix and heat coconut oil, maple syrup and cacao powder over low heat until well combined. Turn off heat, and stir in vanilla and salt. Then stir in coconut and cashews.

Allow to cool in the refrigerator for at least an hour, and store in the refrigerator.

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

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Savory Meat and Cabbage Curry

Savory_Meat_and_Cabbage_Curry
Savory Meat and Cabbage Curry
photo by recipe author

 

Preparation Time: 30 minutes
Servings: 2-4

Heat the coconut oil in a skillet over medium heat.

Sauté the onions until soft and translucent, about 5 minutes. Add the meat and sauté until browned. Add the curry powder, salt, black pepper to taste, and mix well. Add the cabbage, mixing well.

Cover the skillet and cook until cabbage softens, 5-7 minutes, stirring occasionally.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!

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Hearty Lentil Soup

Hearty Lentil Soup
Hearty Lentil Soup
photo by recipe author

 

Servings: 4-6
Preparation Time: 1 1/4 hours+ soaking time for lentils

  • 3/4 cup green lentils
  • 1 tablespoon apple cider vinegar
  • 1/4 cup coconut oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 medium sweet potato, peeled and diced
  • 3 cloves garlic, minced
  • 1 teaspoon Himalayan pink salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 1/2 quarts chicken, vegetable, beef or bison broth/stock
  • 1 pint diced tomatoes, with juice
  • 2 bay leaves
  • 1 cup parsley, minced
  • 6 ounces spinach leaves, chopped
  • salt and pepper to taste
  • additional broth, as needed

In a bowl, cover lentils with an inch of warm water, stir in the vinegar and soak 8 hours, up to overnight. After soaking, drain lentils and rinse well.

In a soup pot, warm the coconut oil over medium-high heat. Stir in the diced onions, carrots, celery, sweet potato, garlic and pink salt. Sauté, stirring occasionally, until vegetables are softened, about 5-7 minutes. Add the cumin, coriander, paprika and turmeric. Mix well. Sauté 30-60 seconds to bloom the flavors, stirring constantly, being careful not to burn the aromatics.

Add the broth, lentils, tomatoes and bay leaves. Stir well. Bring to a boil, then lower heat to simmer and cover. Simmer about 45 minutes, or until lentils are tender.

Stir in the parsley and spinach and simmer, uncovered, until the spinach is wilted. Add salt and pepper to taste.

If a thinner soup is desired, add more broth and salt and pepper as needed. Remove the bay leaves before serving.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes and photos here!

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No Bake Toasted Coconut Fudge Bars

No_Bake_Toasted_Coconut_Fudge_Bars
No Bake Toasted Coconut Fudge Bars
photo by recipe author

 

Servings: 30
Preparation Time: 15 minutes

Preheat oven to 350° F.

Line a 9 x 9 inch pan with parchment paper. Spread shredded coconut on a baking pan lined with parchment and bake for 5-10 minutes until golden brown. Allow to cool.

In a double boiler, melt the chocolate chips and coconut oil, stirring occasionally until smooth, about 5-6 minutes.

Stir the cooled toasted coconut into the chocolate mixture. Remove parchment paper from pan then spread mixture into the baking pan. Sprinkle the almonds on top, if desired.

Place the pan in the refrigerator to cool for several hours or overnight before cutting into small squares. This recipe will stay firm at room temperature.

Carol from Libertyville, IL won $50 for this recipe and photo! Submit your recipes and photos here!

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