Coconut Oil

Gluten Free Toasted Coconut Ginger Blondies

Ahhh….the recipe you’ve all been waiting for. Well, maybe not all of you but some of you for sure.

When I posted the first Toasted Coconut Ginger Blondies recipe I promised a gluten free version. So here it is. I was very happy at how they turned out; creamy and moist with a nice chewy texture and toasty crunch from the toasted coconut on top. My mouth is full of said blondies as I type. Seriously.

You can use something else instead of ginger (like chocolate chips or nuts).But that’s up to you. I just wanted to get rid of the rest of our candied ginger, so in they went.

Were you waiting for this recipe? Are you going to make it now? Tell me, I’d love to hear from you!

Sarah:)

Gluten Free Toasted Coconut Ginger Blondies

Gluten Free Toasted Coconut Ginger Blondies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 20 bars
Preparation Time: 15 minutes

12 tablespoons (1 1/2 stick) salted butter, melted
1 cup brown sugar
4 teaspoons vanilla extract
2 eggs
2 teaspoons organic raw whole milk or coconut milk*
1/2 teaspoon baking powder
1 1/4 cups flour mix (see below)
1/2 cup chopped crystallized ginger
1/2 – 1 cup flaked coconut

Preheat oven to 350 degrees. Lightly grease an 7×11 inch pan with coconut oil.

Mix melted butter and sugar together in a medium sized bowl. Beat in vanilla, eggs and milk until well blended.

Mix remaining ingredients except for the flaked coconut into the egg mix until well blended. Pour into prepared pan and smooth the top out. Sprinkle with flaked coconut.

Bake blondies until golden brown and coconut is toasted, about 20 minutes.

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.)

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Chocolate Coconut Banana Protein Shake

If you workout then you probably already know the importance of taking protein powder to help “refuel” after a strenuous workout. Taking just the same thing all the time though gets boring, so I’ve come up with some different ways to jazz up a regular old protein shake.

This is one that I really like, using the Double Bonded Chocolate Protein Powder. The frozen banana adds a wonderfully creamy texture and the xanthan and guar gums help thicken the shake almost to a pudding-like thickness. I like to eat it with a spoon sometimes. If you don’t have any of the gums on hand though taking them out won’t hurt too much. And oh, another thing: this isn’t a very icy shake without the ice. So if you like your protein shakes icy be sure to include the ice (go by taste, I like to use anywhere from 5 cubes to a large handful).

If you’re taking this for breakfast or as a post-workout drink I totally recommend adding the coconut oil as it’ll give you that extra energy boost. This protein shake may be a little extra fuss then the normal water/milk + powder but it’s worth it.

Let me know what you think if you try it!

Sarah:)

Chocolate Coconut Banana Protein Shake

Chocolate Coconut Banana Protein Shake

Prepared by Sarah Shilhavy,
Photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 3 minutes

1-2 heaping scoops double bonded chocolate protein powder
1 teaspoon cocoa
1/4 teaspoon xanthan gum
1/4 teaspoon guar gum
1 frozen banana
3/4 cup water
1/2 cup coconut milk* or organic raw whole milk
5 ice cubes, optional (more or less as desired)
1-3 tablespoons coconut oil, melted

Add all ingredients except coconut oil to blender and blend, pouring the coconut oil in slowly. Continue blending until smooth and enjoy.

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

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Gluten Free Poppy Seed Apple Coconut Loaf

Photo by recipe author

Servings: 10
Preparation Time: 10

3 eggs
1/8 cup Coconut Cream Concentrate, melted
1 1/2 tablespoons coconut oil, melted
1/2 cup Poppy Seeds, heaping
1 cup unsweetened apple sauce
1 pinch salt
1/8 cup coconut flakes
zest of 1 lemon
1/8 cup dried pomegranate
1/8 cup dried cranberries
2 teaspoons organic vanilla extract

Pre-heat oven to 350 degrees F.

Beat eggs with a hand mixer until they are very frothy, then add all other ingredients. Mix well and simply pour into your greased and coconut dusted 4 1/2 by 8 1/2 inch loaf pan.

Bake for 30 minutes and let cool for 10 to 15 minutes prior to serving.

If you don’t like the dried fruit, you can substitute it by adding the juice of half a lemon.

Recipe submitted by Josephine, Scottsdale, AZ

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No-Bake Chocolate Coconut Energy Bars

Photo by recipe author

Servings: 16
Preparation Time: 25 minutes

1 cup raw sunflower seeds
1 cup raw pecans
4 tablespoons Coconut Oil
1/2 cup coconut flour
4 tablespoons honey or enough to sweeten
3/4 cup raisins
1/2 cup raw sunflower seeds
1 tablespoon vanilla extract
Dried, shredded coconut

Chocolate Sauce Ingredients:

4 tablespoons coconut oil
8 tablespoons cocoa powder
2-3 tablespoons honey

Grind up 1 cup of sunflower seeds and the cup of pecans in food processor or coffee grinder and pour into bowl. Add coconut oil, coconut flour, honey, raisins, vanilla flavoring, 1/2 cup sunflower seeds and mix all together. Pour into square casserole dish and press mixture down firmly.

Sauce:

In small saucepan, melt 4 tablespoons coconut oil and mix in cocoa and honey until thickened. Pour chocolate sauce on top and sprinkle with shredded coconut. Refrigerate for about 25-35 minutes. Cut up into squares and enjoy!

Recipe submitted by Melinda, Albany, GA

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Triple Coconut Rice

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Three coconut ingredients plus rice!

Servings: 6
Preparation Time: 3 minutes

14 oz coconut milk*
1 tablespoon organic Gold Label Coconut Oil
1/4 cup water
1 cup basmati rice
1 cup organic dried, unsweetened coconut

Bring coconut milk, oil and water to a slow boil. Add rice and dried coconut, bring back to a boil then turn heat down to simmer and cover with a lid leaving a small opening to vent. Stir briefly after 10 minutes.

Continue cooking until rice is tender and done; add more water/coconut milk if needed. Fluff rice and serve.

Goes great with seafood.

Tip: If you want to make this into desert add 6 teaspoons of organic sugar when bringing the coconut milk and water to a slow boil.

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

Recipe submitted by Trish, Orlando, FL

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Homemade Matzah

Photo by recipe author

Servings: 6 cookie sheets full
Preparation Time: 20 minutes

1/4 cup coconut oil
1/4 cup raw honey
2 teaspoons salt
3 large organic eggs
1 1/2 cups warm water
6 to 6 1/2 cups organic bread flour*

Heat oven 375 degrees.

In a large mixing bowl, combine the oil, honey, salt, eggs, and water. Stir until well-mixed, then stir in 4 cups of flour. Mix then add more flour as needed and knead into a fairly stiff dough. Divide into 3 pieces.

On a lightly floured surface, roll each piece into a large rectangle. You can make your matzah as thin or as thick as you want; everyone likes it thick (about as thick as pie crust). Cut rolled dough into squares. (I used a knife, though a pizza cutter would be better if you have one.) Place squares onto baking sheets. Prick with a fork. Sprinkle with salt if desired.

Bake it:

For thin matzah, bake 10-11 minutes. For medium matzah, 13-14 minutes. For thick matzah, bake 15-20 minutes or until done. Matzah should be very lightly browned on top. Over-baked matzah will be hard and not very good, so be careful to not bake too long! Removed baked matzah from baking sheet and place on wire rack to cool, covered with a clean towel. Store in an airtight container or bag.

*I used about 1 cup of organic whole wheat flour in place of one cup of the all purpose, to make it a little healthier. I like it with the whole wheat better. I also used the flour I got from Tropical Traditions to make it! The best I’ve used!

Recipe submitted by Ra’chel, South Whitley, IN

Sarah’s Notes: Since this is a bread recipe, you can play around with the whole wheat flour amount, using as much or as little as you want. Just keep in mind that the more whole wheat flour you use the more the water may have to be increased.

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No-Bake Blonde Coconut Macaroons

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: approx.
Preparation Time: 15 minutes

3 cups coconut flakes
1 1/2 cups almond flour
1 cup maple syrup
1/3 cup coconut oil, melted
1 tablespoon vanilla extract
1/2 teaspoon salt

Mix all ingredients together well. Form into balls and refrigerate until firm…..I actually freeze them! When we make these they are gone in a few minutes because they are soooo good!

Recipe submitted by Stephanie, Goodyear, AZ

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Curried Beef & Veggie Pasta

Photo by recipe author

Nourishing, DELICIOUS and hearty without being heavy, this easy to make dish is a favorite around our house! Feel free to add whatever veggies you may happen to have on hand, the more the merrier!

Servings: 4
Preparation Time: 30 min

1/2 large onion, thinly sliced and cut into 1/2″ strips or diced
1/2 green pepper, diced
virgin coconut oil
sea salt & freshly cracked pepper
2 garlic cloves
1/4 cup white wine
8 oz baby bella or any desired kind of mushroom, sliced
1/2 lb ground grass-fed beef or bison
1/2 tablespoon turmeric
1/2 tablespoon yellow curry powder
1 28 oz can diced tomatoes
4 servings rice pasta, any style, prepared to package directions

Preheat cast iron skillet to med-high heat. Sauté onions and green peppers with 1 tablespoon coconut oil and a dash of salt (to bring out the onion’s sugar and make them sweeter) until onions begin to be see-through. Add garlic to toast, add wine and allow to absorb into veggies. Add mushrooms, salt and pepper and more coconut oil as needed.

When mushrooms are mostly cooked through, turn down to med or med-low heat and add beef or bison, salt, pepper, spices and coconut oil as needed. Sauté until meat is cooked through, add tomato sauce and simmer to allow flavors to combine.

Serve over rice pasta sprinkle with organic shredded Italian cheese.

Recipe submitted by Lydia, Salem, VA

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