Coconut Oil

Coconut Flour Baking Powder Biscuits

Coconut Flour Biscuits

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation time: 5 minutes
Servings: 7

1 1/2 cups organic all purpose flour, more as needed
1/4 cup coconut flour*
1 rounded tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt**
generous 1/3 cup palm shortening or butter, cold
1 cup whole milk
Coconut oil or palm shortening

Preheat oven to 450 F.

Grease a baking sheet with coconut oil or shortening. Set aside.

Place the flours, baking powder, sugar and salt into a large mixing bowl. Add the shortening/butter and toss it to coat with the flour. Begin to cut the shortening into the flour, using your hands, pastry cutter, or two knives. This should take only a few seconds.

Add the milk all at once and stir to moisten all the flour and shortening. Dough should be very wet. Dust a surface with flour, turn the dough onto the surface and dust top with more flour. Knead the dough about seven times and fold over in half once.

Pat the folded dough into a circle about 1/2 to 3/4 inch thick. Cut the biscuits with a two inch cookie or biscuit cutter (or glass) and place on the prepared pan with a little space between the biscuits or touching.

Bake 10-15 minutes or until the tops are lightly browned. Enjoy!

* For a more coconut flavor use 1/2 cup of flour and decrease the wheat flour by 1/4 cup.

**If using salted butter decrease salt by about 1/4 teaspoon.

By Sarah Shilhavy

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Gluten Free Coconut Lime Torte

Gluten Free Coconut Lime Torte served with star anise and coconut milk sauce

Photo by Recipe Author

Servings: 10

Preparation Time: 10 minutes

2 cups almond meal
1/3 cup plus 2 tablespoons coconut flour
zest of 1 whole (unwaxed) lime
1 cup sugar (or equivalent substitute)
1 pinch salt
1 teaspoon baking powder
6 medium eggs
1/2 cup olive oil (or melted coconut oil)
1/2 cup fresh lime juice (about two limes)

For the glaze:

1 cup powdered sugar
2 tablespoons freshly-squeezed lime juice
2 tablespoons water

1. Preheat oven to 350 degrees F and grease a 9″ round or springform pan.

2. Combine the almond meal, coconut flour, lime zest, sugar (or substitute), salt, and baking powder in an electric mixer or food processor and pulse a few times until any lumps are broken up.

3. Add the eggs one at a time, followed by the oil and lime juice. Continue to mix at high speed for a couple minutes to work some air into the batter–it should grow in size a bit.

4. Pour into a greased springform pan and place in the oven. The baking time will vary depending on your oven and the humidity in the environment. Start checking it about 30 minutes into baking. It will be ready when a toothpick inserted into the center comes out clean.

5. When ready to glaze, mix the powdered sugar, water, and lime juice together until smooth. Drizzle all over the cake and allow to set. Serve immediately after glazing.

Additional Serving Suggestions:

**Serve day-old cake in “cream” puddle of 1/2 cup coconut milk and 1/2 cup heavy cream simmered for a couple minutes with 4 star anise and 2 teaspoons of sugar.

**Serve slightly stale cake as French Toast using a batter of 1 whole egg, 3 tablespoons of heavy cream, and 3 tablespoons of cold-brewed tea (I used leftover black leaf & star anise tea, but feel free to get creative!). Soak a slice in the batter on each side and fry in 1 tablespoon of butter. Serve with warm syrup (simmer with star anise, if desired).

Recipe submitted by Alejandra, New York, NY

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Grass-fed Lamb Curry Stew

Grass-fed Lamb Curry Stew with coconut oil served with brown rice and cilantro

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This is a mild lamb curry. If you make it again, you can add more heat (cayenne pepper) gradually to your taste.

3 – 4 tablespoons Virgin or Expeller-Pressed Coconut oil
1 1/2 medium yellow onions, finely chopped
1 tablespoon fresh minced ginger
4 cloves garlic, cut into strips
1 teaspoon curry powder, or to taste
3/4 cup red wine
14.5 ounce can diced tomatoes (or 3 fresh tomatoes, diced)
1 1/2 – 2 pounds lamb stewing meat
1/2 pound lamb bone (optional)
3/4 teaspoon cumin
1 1/4 teaspoons coriander
1 teaspoon paprika
3/4 teaspoon cumin
1 1/4 teaspoons coriander
1 teaspoon paprika
1/4 teaspoon cayenne pepper or more, to taste (optional)
1 teaspoon garam masalla (optional)
salt

Heat the oil in a Dutch oven or large pot and add chopped onion. Sauté the onion gently so that it becomes translucent but not browned. Add ginger, garlic, curry powder, half the wine and the entire can of tomatoes, with liquid.

Lower heat and let the sauce cook gently on low heat until the oil rises to the surface. Add lamb and remaining wine, and the first amounts of cumin, coriander and paprika.

Cover and simmer on lowest heat, stirring every 30 minutes or so and checking if more water is needed.

After 1 1/2 – 2 hours, add rest of cumin, coriander, and paprika.

Cook until lamb is very tender. If using garam masalla, add it at the end of cooking; turn off heat and cover pot.

Serve with basmati rice and chutney.

Recipe submitted by Simi, Los Angeles, CA

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Gluten Free Coconut Flour Chocolate Chip Cookies

Gluten Free Coconut Flour Chocolate Chip Cookies

Photo by Recipe Author

Gluten free, dairy free

Servings: one dozen

Preparation Time: 10 minutes

1/2 cup Virgin Coconut Oil, melted
1/2 cup granulated sugar
1/2 tablespoon vanilla extract
4 eggs
1/8 teaspoon salt
1 cup coconut flour
1/2 cup shredded coconut
3/4 cup chocolate chips

Preheat oven to 375 degrees F.

Mix together coconut oil, sugar, vanilla, eggs, and salt together. Blend thoroughly. Add flour, coconut and chocolate chips; mix thoroughly.

Form into small cookies on a parchment lined pan and bake in preheated oven for about 15 minutes, or until lightly browned.

Recipe submitted by Mara, Hoffman Estates, IL

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Coconut Oil Vinaigrette Coleslaw

Photo by Recipe Author

1/2 cup red wine vinegar
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/8 cup coconut oil, liquefied
3/8 cup virgin olive oil
10 cups cabbage mix/coleslaw (you can shred whatever cabbages and carrots you feel like shredding)
1/8 cup roasted, salted, shelled sunflower seeds

Whisk vinegar, honey, salt and pepper until salt dissolves.

Slowly add oils, whisking away.

Allow to stand 5 minutes, taste and adjust to your liking, whisk again.

If you’re serving the whole thing, add the dressing to the cabbage mix and toss then add the sunflower seeds, mix well. Otherwise, just put some of the vinaigrette on your cabbage mix and sprinkle with sunflower seeds.

Recipe submitted by Ann, Omaha, NE

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Borek

Börek made with grass-fed ground beef and organic coconut oil recipe photo

Börek made with grass-fed ground beef and served with goat’s milk yogurt and vegetables

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Börek (sometimes spelled “borek” or “burek”) is a “meat pastry” dish that is popular in Turkey. This is a slightly adapted version (no feta cheese) that is great for our grass-fed ground meats (beef and bison).

Servings: 4-6

Preparation time: 12 minutes

3 tablespoons coconut oil
1 medium white onion (chopped)
1 lb ground beef or ground bison
1/2 teaspoon garlic powder
Salt and pepper to taste
5 sheets filo dough
3 eggs
2 tablespoons water

Preheat oven at 375 degrees F.

On a large pan sauté onion with about 3 tablespoons coconut oil. After 1 minute add ground meat, garlic, powder, salt and pepper. Sauté together till the meat becomes lightly brown. Set aside.

In a medium bowl beat the eggs and water together to make an egg wash. Set aside.

Grease the bottom and sides of a large baking dish with additional coconut oil. Place half of one filo dough sheet into the baking dish to cover bottom, leaving the other half overlapping the side. Brush with egg wash and lay the other half on top. Brush the top with more egg wash and repeat with 1 more sheet (lay half on top, brush with egg wash, lay other half on top, brush with egg wash). This should give you 4 layers of the filo dough from two sheets, with each sheet folded over to make the 4 layers. This makes your base before adding the layers of ground meat.

Spread out about one third of the cooked meat on top of this base. Take another sheet of filo dough and place half of the sheet on top of the meat and brush with egg wash. Lay the other half on top and brush with egg wash again. Top with about another third of the ground meat and then repeat this again to make three layers of ground meat from 3 sheets of filo dough, with the last folded-over filo sheet serving as the “top.”

Bake in preheated oven for 30-35 minutes or until the top is golden brown.

Brush borek with coconut oil once done. Loosen the edges with a butter knife for easy cutting and serving. Cut into squares.

Serve with yogurt and vegetables as side dish. Enjoy!

Submitted by Marianita Shilhavy

Gluten Free Coconut Fried Fish

Gluten Free Coconut Fried Fish with Organic Brown Rice and Lemon Wedges

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Fresh or thawed frozen bluegill fillets (or other fish of choice), as needed
1/2 cup coconut flour
Coconut Oil, as needed
Salt, to taste
Freshly ground black pepper, to taste
Fresh lemon wedges

Dredge fish fillets in coconut flour.

Heat oil (approximately 3 tablespoons per 4 fillets) in frying pan over medium heat. Fry fish until browned and flaky, turning over once or twice. Season with salt and pepper while frying.

Serve fish immediately and squeeze lemon juice over fillets. This is delicious! Enjoy!

Note: fish will absorb all the coconut oil.

Recipe submitted by Betsy, West Bend, WI

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Chocolate Coconut Peanut Butter Balls

Chocolate Coconut Peanut Butter Balls

Photo by Ann M Huddleston

1/2 cup creamy peanut butter of your choice
1/4 cup crunchy peanut butter of your choice
1/4 cup honey or brown rice syrup
1 cup oat flour, you can grind your own oats or you can even grind half and use half oats or all oats
1/3 cup coconut flour – you can also use shredded low-moisture unsweetened coconut and grind it
3/4 cup chocolate chips
1 teaspoon coconut oil

Mix peanut butters, honey or brown rice syrup, oat flour and coconut flour until it forms a dough-like consistency.

Add more peanut butter or flour to get the right consistency.

Roll into balls – size of your choice and put on foil.

Melt the chocolate chips with coconut oil – if you want to have the Peanut Butter Balls completely covered with chocolate, double the chocolate and coconut oil. To not completely cover the balls, use a table spoon and drizzle chocolate on each ball until you get the amount of coverage you’d like. To completely cover them, throw the balls in the chocolate and remove with spoon- cool on foil. Refrigerate if your house is hot but let warm up a bit before eating.

Recipe submitted by Ann M Huddleston

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