Coconut Oil

Gluten Free Christmas Brownies

photo by recipe author

Servings: 16-20
Preparation Time: 1 hour

8 ounces semi-sweet or bittersweet chocolate chips
4 tablespoons butter
3 tablespoons coconut oil
1 cup dark brown sugar
½ cup ground almonds
¼ cup coconut flour
2 tablespoons cocoa powder
2 teaspoons baking powder
1 teaspoon cinnamon
1 cup beets, peeled and cooked
3 eggs
6 tablespoons dried cranberries

Preheat oven to 350° F.

Coat an 8-inch square pan with a thin coat of butter or coconut oil.

In a bowl over a pot of simmering water, melt the chocolate chips, butter, and coconut oil together. Remove from heat, whisk to combine.

In a small bowl combine the sugar, ground almonds, coconut flour, cocoa powder, baking powder, and cinnamon.

In a food processor (9-cup minimum) puree the cooked beet. Scrape down the sides and add the melted chocolate. Blend, scrape down, and add the eggs. Blend, scrape down, and add the dry ingredients. When batter is smooth, pour and scrape into the prepared pan. Sprinkle the dried cranberries over the top.

Bake for 35-40 minutes until a toothpick comes out clean and sides are pulling away slightly from the pan. Let cool before cutting. Sprinkle with powdered sugar, if desired.

Karen from Quincy, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Homemade Fresh Flour Tortillas

Homemade Fresh Flour Tortillas

photo by recipe author

Servings: 8-12
Preparation Time: 30 minutes

2 cups freshly ground whole wheat flour*
1 teaspoon sea salt
2 tablespoons coconut oil
1 teaspoon raw organic apple cider vinegar
3/4 cup warm water

In a medium bowl, mix flour and salt. Using a pastry blender or fork, cut in the solid coconut oil until it appears like tiny peas, just as if you are making a pie crust.

Next, add the apple cider vinegar and 1/2 cup of the warm water. Using a pastry blender or fork, mix well until a ball forms.

Slowly add remaining water until you get a kneadable ball of dough. Knead the ball in the bowl for about 2 minutes.

Depending on the size you want your tortillas, divide the dough into equally sized balls: 8, 10, or 12 for large, medium, or small respectively.

Preheat your griddle on medium-high.

On a lightly floured surface roll each ball as thin as you can. Lay the tortilla on the ungreased, preheated pan. As soon as you see puffing bubbles, flip your tortilla. Depending on how hot your pan is, this should take 30 to 40 seconds on each side.

*Grind your own fresh flour using Heirloom Turkey Hard Red Winter Wheat Whole Berries and our KoMo Classic Grain Mill.

Rhonda from Many, Louisiana won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten-Free Cinnamon Twists

photo by recipe author

Servings: 10
Preparation Time: 1 hour

Twist Dough:

1 3/4 cups gluten-free all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 cup organic whole sugar
2 1/4 teaspoons yeast
1/2 cup water, warm
3/4 cup coconut milk, warm**
1 egg
1/3 cup coconut oil, melted
1 teaspoon vanilla

Filling:

1 tablespoon coconut oil, melted
1/4 cup organic whole sugar
1 tablespoon cinnamon

Icing:

1 cup powdered whole cane sugar
3 teaspoons coconut milk +more as needed
1/2 teaspoon vanilla

In a large mixing bowl, combine dry ingredients for dough.

In a small bowl, combine yeast, warm water and milk. Let rest about 5 minutes for yeast to activate. Add in egg, melted coconut oil and vanilla to yeast mixture.

Start mixing dry ingredients on low speed while slowly adding in liquid ingredients. Mix for about two minutes.

On a lightly floured surface, pour out dough. Sprinkle a small amount of flour onto dough to keep it from getting sticky. Roll out into a large rectangle about 1/4″ thick. Drizzle coconut oil for filling over dough and sprinkle with sugar and cinnamon. Tightly roll up dough lengthwise to get a long log. Cut into about 1/2″ rolls. Unroll each roll and carefully twist dough. Place dough twists onto a greased baking dish, preferably a 9×13 cake pan. Cover pan with towel and let rise about 30 minutes (or overnight in fridge).

Bake at 350° F for about 20 minutes or until lightly brown.

Meanwhile, combine icing ingredients and whisk until smooth. Remove rolls from oven and let cool about 10 minutes. Drizzle with icing and serve warm.

Gluten Free Flour Mix:

1 cup brown rice flour
1/2 cup coconut flour
1/4 cup cornstarch
2 tablespoons tapioca flour/starch
1 1/2 teaspoons xanthan gum

Mix all ingredients together until well blended. Use as directed.
**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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

Chewy Chocolate Hazelnut Cookies

photo by recipe author

Servings: 1 1/2 dozen cookies
Preparation Time: 25 minutes

1/4 cup organic sorghum flour
1/4 cup rice flour
1/4 cup hazelnut flour
1/4 cup tapioca flour
1 cup organic whole sugar
2 tablespoons coconut flour
2 tablespoons corn starch
1/4 teaspoon xanthan gum
1/2 teaspoon Himalayan pink salt
1/4 teaspoon baking soda
3/4 cup organic dark chocolate chips
1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
1/4 cup palm shortening
1 tablespoon organic molasses
2 teaspoons organic vanilla extract
2 eggs

Preheat oven to 360° F.

Mix all dry ingredients in a large bowl.

Melt coconut oil and palm shortening in saucepan. Add molasses and vanilla to oil mixture. Combine wet and dry mixtures, stir in both eggs, mixing until well combined.

Drop rounded tablespoons onto a greased cookie sheet and bake for 15 minutes.

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

Honey Mustard Chicken & Veggies

Honey Mustard Chicken & Veggies

photo by recipe author

Servings: 4-6
Preparation Time: 30 minutes

Chicken:

2 tablespoons coconut oil
4 chicken breasts, cut into strips or chunks
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon garlic powder

Vegetables:

2 tablespoons coconut oil
2 cups turnips, diced
2 cups carrots, diced
1 teaspoon sea salt
1/2 teaspoon black pepper

Sauce:

1/4 cup dijon mustard
1/2 cup honey
1 tablespoon apple cider vinegar
1 teaspoon dried parsley

Chicken:

In a large skillet, heat coconut oil. Add in chicken breasts and toss with salt, pepper, thyme and garlic powder.

Cook for about 8-10 minutes on each side or until cooked through. Alternatively, you could grill the chicken breast.

Vegetables:

In a separate skillet, heat coconut oil. Add in vegetables and sprinkle with salt and pepper.

Cook for about 15 minutes or until vegetables are slightly browned.

Sauce:

In a small bowl, whisk together Dijon mustard, honey, vinegar and parsley.

Combine chicken and vegetables on serving platter, drizzle sauce over chicken breasts and vegetables and serve.

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

Slow-Cooker Amaranth Apple Breakfast Pudding

photo by recipe author

Servings: 8
Preparation Time: 10 minutes preparation + 8 hours cooking

2 cups amaranth
1/4 cup Tropical Traditions Shredded Coconut
1/3 cup chopped walnuts or pecans
1/2 cup organic raisins
2 tablespoons Tropical Traditions Gold Label Coconut Oil
2 1/2 cups water
1 cup coconut milk*
4-5 small apples, chopped
1/2 teaspoon Himalayan Pink Salt
3 tablespoons whole organic raw sugar
1 teaspoon cinnamon
1/4 teaspoon cardamom
1 tablespoon organic vanilla extract

Add all ingredients to crock pot, mix well, and cook on low for 8 hours.

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

Gluten Free Cranberry Oat Bars

photo by recipe author

Servings: 24
Preparation Time: 35 minutes

Homemade Cranberry Sauce:

12 ounces cranberries
1/3 cup whole organic sugar
3/4 cup orange juice
2 teaspoons corn starch, dissolved in 1/4 cup water
1 tablespoon gelatin, dissolved in 2 tablespoons water
pinch salt
1 teaspoon vanilla extract
2 drops orange essential oil

Gluten Free Oat Bars:

2 1/2 cups old fashioned rolled oats
1 1/2 cups rice flour
1 1/2 cups organic sorghum flour
1/2 teaspoon aluminum-free baking soda
1 teaspoon baking powder
1 teaspoon Himalayan Pink Salt
1 1/2 cups whole organic sugar
1/2 cup palm shortening
1/2 cup + 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil

Preheat oven to 350° F.

Mix cranberries, sugar, and orange juice in a small saucepan over medium heat and cook until all cranberries “pop.” Add in cornstarch, gelatin, and salt. Bring to a boil. Remove from heat and add vanilla extract and orange essential oil.

In a large bowl combine oats, rice flour, sorghum flour, baking soda, baking powder, salt, sugar and mix well. Add in palm shortening and coconut oil. Mix by hand until it forms small crumbs.

Grease a 9×13 pan with coconut oil and press crumb mixture (reserving about two cups for topping) in an even layer on the bottom. Spread cranberry sauce over crumb layer. Sprinkle reserved topping in an even layer.

Bake for 25 minutes or until top begins to brown. Remove and allow to cool before cutting into bars.

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