Coconut Oil

Gluten Free Fried Chicken

Gluten-free Fried Pastured Chicken served with
Bhutanese Red Rice and broccoli.

Prepared by Marianita Shilhavy
Photo by Jeremiah Shilhavy

Marinade:

1/4 cup soy sauce
1/4 cup coconut water vinegar
1/4 cup lemon juice
1/2 teaspoon ground black pepper
1/4 cup water

1 whole cut chicken
1/2 cup coconut flour
1/2 cup tapioca flour or cornstarch
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
2 eggs
Coconut oil*, for frying

1 day or 1 hour in advance: Whisk all marinade ingredients together and pour into a large zip lock bag. Set aside.

Wash the chicken then pat dry. Place the chicken in the bag containing the marinade and refrigerate for 1 hour or overnight.

Preheat the oven to 375 degrees F.

After the chicken has marinated combine the coconut flour, tapioca flour, garlic salt and ground black pepper in a small bowl. Beat the eggs and set aside.

Dip each piece of chicken in the eggs and dredge to coat in the flour mixture. Repeat until all pieces are coated.

In a large frying pan heat the needed amount of coconut oil at medium heat. Lightly fry the chicken for about 3 minutes on each side.

Transfer the chicken to a jelly roll pan or cookie sheet and bake it for 35-45 minutes or until chicken is fully cooked.

Serve with steamed vegetables as side dish.

*You may also combine the coconut oil with half palm shortening to avoid overheating the oil and smoking.

Posted by Marianita Shilhavy

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Rosemary Meatloaf

Rosemary Meatloaf with Coconut Cream Concentrate

Prepared by Sarah
Shilhavy
Photo by Jeremiah Shilhavy

2 pounds lean ground beef
2 teaspoons sea salt
1/4 teaspoon ground black pepper
2 eggs, lightly beaten
1/2 cup whole wheat bread crumbs or oatmeal or whole wheat crackers
1/2 cup water with 2 teaspoons coconut cream concentrate dissolved in it
1 teaspoon organic fermented soy sauce
1/2 cup finely chopped onion
1 teaspoon dried leaf thyme, crumbled
1 teaspoon dried leaf rosemary, crumbled
Coconut oil

Preheat oven to at 350 degrees F.

Mix ground beef, salt, pepper, eggs, bread crumbs, water and coconut cream concentrate, soy sauce, onion, thyme, and rosemary.

Pack into a loaf pan greased with coconut oil or form into a loaf and place on a baking sheet with sides, such as a jelly roll pan. Bake in preheated oven for 1 hour. If desired, serve meatloaf with heated tomato sauce or gravy, or salsa.

Recipe submitted by Tammy, Cape Girardeau, MO

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Coconut Barbecue Pizza

Coconut Barbeque Pizza Recipe Photo. Photo by Jeremiah Shilhavy, all copyrights reserved. Prepared by Marianita Shilhavy.

Prepared by Marianita Shilhavy
Photo by Jeremiah Shilhavy

2 1/2 cups wheat flour
1/2 cup coconut flour
1 teaspoon salt
1 1/4 cups lukewarm water
2 teaspoons active dry yeast
3 tablespoons virgin coconut oil, melted
1 tablespoon brown sugar

Toppings (amounts as desired):

Coconut oil
Barbecue sauce
Cooked lamb or other meat of choice, chopped
Sliced mushrooms
Chopped tomatoes
Mozzarella cheese, shredded
Parmesan cheese, shredded
Salt & pepper to taste, if needed

In a medium bowl mix flour, coconut flour, and salt. Set aside.

In a large bowl stir 1/2 cup lukewarm water, yeast, oil and sugar, let stand until foamy.

Stir in the remaining 3/4 cup water. Add flour mixture.

Mix together and form into dough. Knead the dough on a floured surface until smooth and elastic.

Form the dough into a ball. Place ball into a bowl greased with extra coconut oil and turn once to coat. Cover with a damp towel and let it rise in a warm place until double in size, about 30-45 minutes.

Once dough has risen punch down gently and roll out to desired shape and thickness. If using a large cookie sheet grease sheet with palm shortening and roll dough out on the sheet to cover.

Brush dough with coconut oil. Spread the barbecue sauce on and sprinkle with a bit of mozzarella cheese. Add remaining toppings of choice and top lastly with parmesan cheese.

Pre-heat oven at 425 degrees and bake for 15-25 minutes or until golden brown and the cheese is bubbly.

Enjoy!

By Marianita Shilhavy

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Coconut Blueberry Buckwheat Pancakes

stock photo

1 cup coconut flour
1 cup buckwheat flour
6 teaspoons baking powder
1 teaspoon salt
1 cup blueberries (frozen or fresh)
2 eggs, beaten
2 cups milk (I sometimes use 1 cup milk and 1 cup yogurt for fluffier pancakes).
1/4 cup brown rice syrup
1/3 cup coconut oil, melted

Sift all dry ingredients together. Toss in blueberries.

Whisk all wet ingredients (except 2 tablespoons coconut oil) together and combine dry and wet ingredients. Mix only until all dry ingredients are moist.

Add 2 tablespoons coconut oil to fry pan or griddle. Spoon or pour batter in desired amounts. Cook until bubbles form, turn to finish cooking.

Serve with desired toppings (I like applesauce). Enjoy!

Recipe submitted by Patricia, Royal Palm Beach, FL

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Whole Wheat Gingerbread Cookies

stock photo

1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
Dash of nutmeg
3 cups whole wheat flour
2/3 cup black strap molasses, generous
1/3 cup coconut oil

Preheat oven to 350 F. Grease cookie sheets with additional coconut oil and set aside.

Mix all dry ingredients together and add molasses and oil together and slowly. Blend into dry ingredients well. If it is too dry add a tablespoon or two of water. Cookie dough should be of rolling consistency. You can roll and cut with cookie cutters or roll into a ball and use fork to press the cookie out.

Bake for 8-10 minutes for cookie cutter cookies and about 15 minutes for rolled and fork mashed cookies.

You can add walnuts or flaked coconut to the fork pressed cookies if desired.

Recipe submitted by Carol, Richfield, UT

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Trail Mix Pie with Coconut Oil Crust

Photos by Recipe Author

This started out as an ordinary pie but then I decided to include plums. Then instead of using corn starch or flour to thicken, I chose my prepared oatmeal mixture instead which includes trail mix. I augmented with more dried fruit, raisins, cherries, cranberries, and pecans. I added a cup. Decided that wasn’t enough so added another cup. I included coconut oil in place of butter in the filling. This made more filling than the pie could contain so I ate it apart from the pie. It was a little bit like the most amazing granola in the history of ever.

Pie crust:

3 rounded tablespoons coconut oil (cold)
1 1/2 cups sifted flour (cold)
1 tablespoon organic sugar
1/8 teaspoon salt
1/4 cup (cold) water

Preheat oven to 400 degrees F.

Rub the chilled coconut oil into the flour, sugar, and salt in the usual way until mixture resembles pea sized lumps. Add just enough water to bring the mixture together. This needn’t be sweetened. It can be seasoned however the impulse strikes.

Roll dough out into pie plate and place a round of parchment paper with a few spoons for weights on top. Bake for 12 minutes in preheated oven. Remove paper and weights.

Pie filling:

5 or 6 apples, depending on size
3 plums
1 1/2 cups to 2 cups oatmeal combined with trail mix and/or dried coconut
extra dry fruit as desired
1 rounded tablespoon coconut oil
1 tablespoon sugar

Any sugar will work, including brown sugar or honey, or none at all if you prefer to keep it to the natural sugar in the fruit.

Heat all the pie filling ingredients on stovetop to cause apples to shrink and fruit to release liquid which is then soaked up by the oatmeal. Stir constantly. Spoon into pie crust and bake for 25 minutes at 400 degrees F.

Recipe submitted by Bo, Denver, CO

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Quick Gluten Free Coconut Muffins

example photo shown

3 eggs
2 tablespoons coconut oil
1/4 cup honey, or maple syrup (or mix them up)
1/4 teaspoon salt
1/4 cup sifted coconut flour
1/4 teaspoon baking powder
3 tablespoons dried shredded (or flakes) coconut

Preheat oven to 350 or 400 degrees F. Grease 6 muffin tins with additional coconut oil. Set aside.

In a small bowl beat eggs, coconut oil, honey or maple syrup, and salt together. Combine coconut flour and baking powder together and whisk into batter until smooth.

Fill prepared muffin cups half-way with batter and sprinkle coconut on top. Bake in preheated oven for 10-15 minutes.

Recipe submitted by Fran, Toronto, Canada

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