Coconut Flakes

Beat the vanilla, sugar, coconut oil, water and eggs in a large bowl until well blended. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among 22-24 muffin cups with paper liners. Sprinkle tops generously with dried coconut.

Bake the muffins in preheated oven for around 20-25 minutes. The coconut will be golden brown and a toothpick inserted into the center of a muffin will come out clean.

Recipe courtesy Sarah Shilhavy

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Super Nutty Granola Crunch

Photo by recipe author

Servings: 20
Preparation Time: 30 minutes

1 cup whole dates, pitted
2 large bananas
2 tablespoons cinnamon
1 cup hot water
1 lb. old fashioned rolled oats
1/2 lb. unsweetened coconut (flakes or chips)
1 lb. walnuts, chopped
1/2 cup raw pumpkin seeds
1/2 cup sliced almonds
2 cup golden raisins

Preheat oven to 250 degrees F.

In a blender, combine dates, bananas, cinnamon and water. Blend until smooth. Add more water a tablespoon at a time if mixture is too thick.

In a large bowl, mix together oats and date mixture until coated, breaking up very large clusters. Stir in dried coconut.

Bake in a thin layer on a baking sheet (must be done in small batches), stirring occasionally to desired crunchiness. About 1 to 1.5 hours.

Remove from oven and cool. Stir in walnuts, pumpkin seeds, almonds and raisins. Store in an airtight container.

Additional stir in ideas: Dried fruits or a combination of blueberries, strawberries, cherries, cranberries, etc.

Recipe submitted by Jo, Farmington, NM

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Coconut Crunch Muffins

Photo by recipe author

Servings: 12
Preparation Time: 10 minutes plus 25-30 minutes baking time

MUFFINS:

3/4 cup half n’ half or whole milk
1/4 cup lemon juice or vinegar
1 cup organic whole sugar
1/3 cup butter, melted
1 egg
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups flour
1 cup coconut flour
1/2 cup flaked coconut, toasted
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups berry mix, frozen

TOPPING:

3/4 cup toasted flaked coconut

1. Preheat oven to 375 degrees F. Grease a 12-cup muffin pan or line with paper liners.

2. MUFFINS: Combine milk and lemon juice in a large bowl; milk will thicken. Whisk in next 5 ingredients until well combined. Add next 5 ingredients. Add frozen fruit and stir lightly until just combined into the batter. Spoon batter into prepared muffin cups.

3. TOPPING: Sprinkle each muffin with 1 tablespoon toasted coconut.

4. Bake in a preheated oven 25-30 minutes or until a toothpick inserted in the center comes out clean. Let muffins sit for 10-15 minutes before removing from pan. Cool on a wire rack.

Recipe submitted by Agnes, Schaumburg, IL

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Orange Coconut Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 3 dozen cookies
Preparation Time: 15 minutes

2 3/4 cup flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup flaked unsweetened dried coconut
1/2 cup Virgin Palm Oil, soft butter consistency
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
Zest of 2 medium sized oranges
4 tablespoons orange juice

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

In a small bowl stir the flour, baking powder, baking soda and coconut together. Set aside.

Beat palm oil, butter and sugar until light and fluffy. Add egg, vanilla extract orange zest and juice. Beat until well incorporated

Blend the dry ingredients into the orange mixture in three stages, mixing just until incorporated.

Drop tablespoon sized balls of dough unto cookie sheets and bake for 7-10 minutes. For a chewy cookie, bake for about 7-8 minutes. The cookies should still be soft and fragile and “gooey” in the middle. Cool on cookie sheets. For a crispy/cakey cookie, bake until lightly browned, about 9-10 minutes.

Note: The Virgin Palm Oil will give an orange color to the cookies due to the high amount of carotenes.

Recipe courtesy Sarah Shilhavy

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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

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Coconut Cream Health Fudge

Photo by recipe author

Servings: 15 to 24 squares
Preparation Time: 10 minutes

1/2 cup raw honey
1/4 cup coconut cream concentrate
3/4 cup coconut peanut butter
1 tablespoon cocoa powder
3/4 cup nuts (your choice)
3/4 cup sesame seeds
3/4 cup coconut flakes
3/4 cup sunflower seeds
1 teaspoon vanilla

Heat honey, coconut cream concentrate and coconut peanut butter on low until melted and smooth. Add the rest of the ingredients. Mix well and pat into a well greased 9×9 pan.

Sprinkle top with more coconut and press lightly in the bars. Cool in the refrigerator for about 15 minutes to set up. Cut into bars. Store in the refrigerator. Enjoy!

Recipe submitted by Barbara, Pinconning, MI

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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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