In a heavy saucepan, over medium-low heat, cook the coconut flour and virgin coconut oil, stirring constantly until the roux turns a light caramel color. Add the chicken broth, bring to a boil, and then lower to a simmer. Stir in the sweet potatoes and spices. Bring to a simmer again and cook for 5 minutes more.
In a blender, puree the soup in batches (or all at once if blend pitcher is big enough) and return to saucepan (or use a hand blender). Add the milk and gently reheat the soup. Season with salt and pepper and serve.
* You could use rice, almond, or coconut milk to make soup dairy-free. For coconut milk make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
It’s true! These creamy little bark-like “crunchies” are seriously better than candy. No lie.
When this recipe was first published over 2 years ago it became an instant hit. Readers raved about the stuff. When I made it myself, I did too.
It is very simple and easy to make. The only really long part is waiting for the Coconut Cream Concentrate to warm up to a liquidy-ish state (see our video on how to do this) for proper measuring and mixing. After that, it’s just a throw-it-all-together-and-refrigerate process. How much simpler can it get?
The first time I made this 2 years ago, the whole batch was gobbled up and then (it being Christmas and everything, with various other sweets lying around) was promptly forgotten. Now, at around the same time this recipe was first posted two years ago, we’ve finally gotten around to making another batch. At the first bite the taste of the salt turned me off, but on the second piece, I remembered why I liked this recipe so much. It’s creamy, rich, versatile, easy, crunchy and low on sugar without sacrificing any taste. That is a nice thought considering how much one can overload on sugar this time of the year.
I like to cut down on the salt (not a big fan of the sweet and salty mix) and add a bit of vanilla extract. Chocolate is a great addition to this as well. Just melt and spread over the bark before chilling or drizzle. Use your imagination (this recipe will actually let you, it’s next to impossible to mess it up), watch the video below for a step by step tutorial and mix up a batch to add to your Christmas cookie and candy plate. You won’t regret it. I’m sure of it.
Process sugar in a food processor until very fine.
Spread nuts in a cookie sheet and toast very lightly in a low heated oven. Place Coconut Cream Concentrate jar in hot water to soften. In a medium sized bowl, beat desired amount of Coconut Cream, your choice of sweetener (see below), coconut oil, and salt with a mixer until creamy. Make sure the sugar and salt are mixed in well.
Fold the toasted nuts into the mixture and mix well with a large spoon until all nuts are well coated. Spread mixture evenly on a cookie sheet covered with parchment paper.
Sprinkle the coconut shreds or flakes toasted lightly if desired over the Nut Crunchies and place cookie sheet in the refrigerator.
When cold, break apart the Nut Crunchies into bite-sized pieces and store in covered containers in the refrigerator.
Note: all measurements are approximate and can be varied to suit your taste. It is pretty hard to mess these up.
Variations:
Use any nuts you prefer, and/or use stevia instead of sugar to taste.
Stir dried coconut toasted into the mixture before spreading out.
Add flavoring such as a tablespoon or two of lemon juice and some lemon zest for Lemon Nut Crunchies.
Melt some organic dark chocolate, and spread over the mixture before or instead of sprinkling on the coconut and refrigerating.
Stir bits of dried pineapple into the mixture for Pina Colada Nut Crunchies
Use your imagination!
Beware: They are addictive! But sooo healthy too. Enjoy!
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
These gluten free cookies bake up soft and chewy with a slightly crisp outside. This is a drop cookie recipe, so there is no need to roll the dough out. Once the cookies have fully cooled you can decorate with frosting and toppings or simply eat plain! For a coconut sugar cookie variation stir in some dried flaked coconut into the dough before baking.
Servings: 20 cookies
Preparation Time: 15 minutes
4 oz (approx. 1/2 cup) butter, at room temperature
Cream butter, cream cheese and sugar together in the bowl of an electric mixer fitted with the paddle attachment. Beat until mixture is light and fluffy, about 3 minutes. Scrape bowl down with a rubber spatula once or twice, as needed. Add egg and vanilla extract, beat until well combined and scrape bowl down as needed.
In a separate bowl mix flour mix, baking soda, baking powder and xanthan gum together. Add to the butter and sugar mixture and stir until well combined and a sticky dough forms.
Using a cookie scoop, drop heaping tablespoon sized balls unto parchment paper lined cookie sheets. Place about 2 inches apart.
Bake cookies for 9-12 minutes, or until the edges and tops begin to turn golden brown.
Remove cookies from the oven and allow to cool on the sheet for 1-3 minutes. Slide parchment paper off cookie sheet and allow cookies to cool completely on a wire rack or counter top (still on the parchment).
Bring broth to a boil; add the veggies that need to cook longer. Example: potatoes first, boil a few minutes, celery, onion and carrot next (if you want your carrots only partly cooked and still crunchy add them in the last 10-5 minutes of cook time). Add seasoning at this point or wait until the end.
Lower heat and simmer for about 20-30 minutes or until potatoes are tender.
In the bowl of a standing mixer stir coconut oil until creamy with no lumps (if oil is too thick set bowl in warm water). Add nuts, cocoa powder and sweetener, mixing after each ingredient. Mix the dried fruit in.
Spread fudge into 7×11 or 8×8 inch pan and refrigerate or freeze until firm. Cut into squares and serve. Keep refrigerated.
Pour your choice of cultured dairy into the blender. Add in mango, strawberries, bananas and honey (add flax seed and/or egg yolks if desired).
Give it a whirl till smooth and while it is blending… add coconut oil and let it run for a minute more. Pour into a tall, large glass and top with coconut flakes and extra ground flax seeds if desired.
I supposedly don’t like zucchini bread. I never actually said so, but I always thought so in the back of my head. I suppose it was because I had eaten a few too many that I really just didn’t care for.
Zucchini bread is supposed to be good. Number one, it’s a veggie pretending to be something of a dessert in a sweet bread. Two, it has a wonderful blend of spices perfect for this time of the year and three; it’s a quick, sweet bread. But for whatever reason, I didn’t like it.
This recipe however, I liked. Even the batter tasted good. Whoops. Now you know I’m one of those batter and cookie dough tasters.
While baking the bread puffed up and looked delectably fluffy and moist. The aroma of the spices was wonderful and when the loaf came out I was delighted to see that a crispy, golden top had formed. (That’s the best part by the way). Each slice was sweet but not too sweet (but if you think so feel free to cut back on the sugar), airy yet dense, moist, and filled with the gentle taste of the spices and subtle crunch of the chopped nuts. Perfect. I made this with half whole wheat pastry flour and half all purpose but next time I’ll do all whole wheat pastry.
So my point is, it’s not zucchini bread I don’t like; it’s certain recipes that I don’t like. What things do you say you don’t like? Have you simply tried a different recipe for it? You just might be surprised.
Spiced Zucchini Bread with Coconut Oil
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Spiced Zucchini Bread
Servings: Makes 2-3 loaves, 24 slices
Preparation Time: 15 minutes
Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans.
Mix sugar and coconut oil in large mixing bowl until no lumps remain. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder; stir in nuts and raisins. Pour into prepared pans.
Bake until toothpick (or cake tester) inserted in the center of loaf comes out clean, about 60-75 minutes. Cool for five minutes. Then loosen sides of loaves from pans and remove. Cool completely before slicing.
*For best results use 50% to 100% whole wheat pastry flour.
