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Butternut Squash Hash Browns

Butternut Squash Hash Browns
Butternut Squash Hash Browns
photo by recipe author

 

Servings: 8
Preparation Time: 20 minutes

Preheat oven to 350 ° F.

Melt coconut oil and butter. Reserve two tablespoons of the melted butter/coconut oil.

Mix the rest of the oil mixture and all remaining ingredients with the shredded butternut squash. Form into patties and place on a baking sheet (makes about 16 patties).

Brush with reserved butter/coconut oil and bake in heated oven for 45 minutes – 1 hour.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your photos and recipes here!

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Black Bean Brownies

Black Bean Brownies
Black Bean Brownies
photo by recipe author

 

Servings: 9-12
Preparation Time: 30 minutes

Preheat oven to 350° F.

Mix beans, cocoa powder, oats, salt, honey, coconut oil, vanilla, and baking powder in food processor. Blend until very smooth.

Stir in 1/2 cup chocolate chips.

Pour into oiled 8×8 pan.

Sprinkle 1/4 cup chocolate chips on top of brownies and press in slightly.

Bake for 18-20 minutes. Serve warm or chilled with a glass of fresh farm milk or homemade nut milk.

Featured Product

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Traditionally Produced Rolled Oats. Buy them here.

Our new rolled oats are grown on a small family farm in Wisconsin using sustainable methods without any pesticides, herbicides or chemical fertilizers. As an added assurance they are also tested for the presence of glyphosate and no trace was found. We have tested many batches of oats nationwide, including those certified organic, and it has been extremely difficult to find sources with no trace of the herbicide glyphosate present.

These oats are processed by a small family-run mill, also in Wisconsin, and are never subjected to any heat processing and are truly raw. This mill is dedicated to milling only grains grown on nearby farms that are free from pesticides and herbicides.

The oats are processed in small batches in order to keep them raw and as fresh as possible, making them an artisan, handcrafted product. As such you may find they contain more oat hulls in the package than you would normally find in oats that are processed by huge machines in factories.

A simple way to remove any remaining hulls is to soak the oats before consuming them. Soak your desired serving of oats in water and the hulls will begin to float to the top and can be skimmed off, then stir the oats and skim again, repeat this until no more hulls float.

Truly raw rolled oats

  • Grown sustainably on a small farm
  • Glyphosate-tested and no trace found
  • Processed in a family mill in small batches

Given that these are truly raw oats we recommend storing them in your freezer until ready to use for optimal results.

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

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Blissful Blueberry Muffins

Blissful Blueberry Muffins
Blissful Blueberry Muffins
photo by recipe author

Servings: 8-10
Preparation Time: 15 minutes

Make a sugar shell “crust” on the muffins:

  • 1/2 teaspoon organic raw sugar sprinkled over each muffin top before baking

Preheat oven to 375° F.

Line a muffin tin with paper liners or grease each cup.

Melt butter in the bottom of a large bowl and whisk in sugar, lemon essential oil, vanilla extract, lemon zest, kefir, and egg until smooth.

Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries.

Divide between prepared muffin cups and then sprinkle each top with 1/2 teaspoon organic raw sugar.

Bake for 25 to 30 minutes, until tops are golden brown and a tester inserted into the center of muffins comes out clean.

Let cool in pan for 10 minutes then remove to wire rack and serve while still warm.

Featured Product

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Heirloom Turkey Hard Winter Red Wheat Flour. Buy here.

Turkey Red Wheat has a unique, rich, and complex flavor that is said to be missing from most modern varieties of wheat. It has excellent flavor, excellent baking qualities, and good quality  protein. Learn more about the history of Turkey Hard Red Winter Wheat here.

Our Turkey Red Wheat is grown in the rural areas of western Wisconsin by small-scale farmers using sustainable agricultural principles. In addition to being GMO-tested and Glyphosate-tested, it carries our highest rating of “Traditionally Produced.”

The flour is shipped to you directly from farmers who mill it fresh prior to shipping. We offer both whole wheat and sprouted whole wheat flours, as well as the wheat berries that can be milled in your home with a home grain mill.

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

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Rustic Apple Tart

Rustic Apple Tart
Rustic Apple Tart
photo by recipe author

 

Servings: 8
Preparation Time: 30 minutes

Crust:

Filling:

Crust:

Combine flour, sugar, salt, butter and coconut oil in a food processor for about 5 seconds. Sprinkle ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it.

Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic wrap or wax paper and refrigerate until chilled, or roll out pastry and use it right away.

Filling:

Peel, halve and core the apples, and slice them crosswise about ¼ inch thick. Set aside the larger center slices, and coarsely chop the edge and any broken slices.

In a small bowl combine sugar and cinnamon. Set aside.

Preheat the oven to 400° F.

On a lightly floured work surface, roll out the pastry to a 12-by-12-inch circle and transfer to a large rimmed baking sheet.

Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top.

Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter and coconut oil.

Fold the pastry edge up and over the apples to create a 1-inch border. Brush with milk.

Bake the tart for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender.

Transfer the pan to a rack and let the tart cool. Serve warm or at room temperature.

Amalia from Milford, NE won $50 for this recipe and photo! Submit your recipes here!

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Homemade Coco Lopez for Pina Coladas

Homemade Coco Lopez for Pina Coladas
Homemade Coco Lopez for Pina Coladas
photo by recipe author

 

Servings: 6-8
Preparation Time: 15 minutes

Coco Lopez

Pina Colada for 2

  • 4 ounces Coco Lopez
  • 3 ounces pineapple juice
  • 3 ounces rum
  • 2 cups ice

Coco Lopez

First, make a simple syrup: Bring water and sugar to a boil in a medium sauce pan over medium to med-high heat. Stay with mixture and stir as it only takes about 3-5 minutes to become a simple syrup.

Add Coconut Cream Concentrate. Continue to stir, bring back to a slow boil and then reduce heat to low.

Cook for an additional 1-3 minutes on low heat. Remove from heat.

Add coconut oil. Stir until well incorporated. Allow to cool.

Store prepared Coco Lopez in a 1 pint mason jar.

Pina Colada

Blend all ingredients, except ice, together in blender until smooth.

Add ice and blend until desired consistency.

Annette from East Hampton, NY won $50 for this recipe and photo! Submit your recipes and photos here!

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Minty Cocoa

Minty Cocoa
Minty Cocoa
photo by recipe author

 

Servings: 2
Preparation Time: 5 minutes

Heat and whisk milk and cocoa powder in a saucepan over medium heat. Remove from heat and whisk in remaining ingredients.

Homemade Fresh Coconut Milk:

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

Serve with natural marshmallows.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

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Gluten Free Coconut Curry Turkey Meatballs

Gluten Free Coconut Curry Turkey Meatballs
Gluten Free Coconut Curry Turkey Meatballs
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

In a large bowl, combine ground turkey, almond flour, coconut flour and egg. Mix until well blended and form into 1″ meatballs.

Place meatballs on a lightly oiled baking sheet. Bake at 375° F for about 20 minutes or until cooked through.

Meanwhile, heat coconut oil in a large skillet. Add garlic and onions and sauté until soft. Add in coconut milk, curry, salt and pepper. Cook over low-medium heat for about 10 minutes. Add meatballs to curry sauce and top with cilantro.

Homemade Coconut Milk:

*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 recipes and photos here!

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No Bake Gluten-free Peanut Butter Coconut Balls

No Bake Gluten-free Peanut Butter Coconut Balls
No Bake Gluten-free Peanut Butter Coconut Balls
photo by recipe author

 

Servings: 4
Preparation Time: 15 minutes

Combine coconut oil, peanut butter, maple syrup, and flour. Allow to firm by cooling in the refrigerator for about 10 minutes.

Roll mixture into about one tablespoon balls, and then roll the balls in the coconut flakes.

Allow to firm up in the refrigerator for about 15 minutes. Stores well in the refrigerator.

*Gluten Free Flour Mix:

Makes 3 cups

Mix all ingredients together and use as directed.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

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