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Grain Free Coconut Cinnamon Bread

Grain_Free_Coconut_Cinnamon_Bread
Grain Free Coconut Cinnamon Bread
photo by recipe author

 

Servings: 10
Preparation Time: 12 minutes

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons honey
  • 3 pastured eggs
  • 1 teaspoon vinegar
  • 1/3 cup pure sour cream or coconut milk*
  • 3 tablespoons coconut oil
  • 2 tablespoons water

Preheat oven to 350° F.

Oil loaf pan and line the bottom of the pan with parchment paper. Mix dry ingredients with whisk until well blended. Add remaining ingredients and combine well. Taste for sweetness and adjust if needed. Let stand 3 minutes and then blend again.

Spread batter into prepared 8″ x 2″ x 2 1/2″ loaf pan. Bake for 25-30 minutes or until toothpick inserted into the center comes out clean. Cool on wire rack.

Enjoy sliced and warm with grass-fed butter or coconut oil. Keep stored in refrigerator.

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

Sharla from Boise, ID won $50 for this recipe and photo! Submit your coconut recipes and photos here! 

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Gluten Free Chicken Spinach Bundles

Gluten_Free_Chicken_Spinach_Bundles
Gluten Free Chicken Spinach Bundles
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Crust:

  • 1 cup gluten-free flour blend*
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup palm shortening
  • 1/4 cup coconut milk**

Filling:

  • 1 tablespoon coconut oil
  • 1/2 teaspoon garlic, minced
  • 2 cups spinach
  • 1 cup chicken, cooked and shredded
  • 1 teaspoon basil or Italian seasonings
  • 1 cup cheese, shredded

In a mixing bowl, combine flour, baking powder and salt. Cut in palm shortening until mix is crumbly. Slowly add in milk until dough ball forms. Add more milk if dough is too dry – it should form together easily. Divide dough into four pieces. Roll each piece out into a thin rectangle.

Meanwhile, sauté spinach in coconut oil with garlic over medium heat until soft. Add in chicken and seasonings. Add 1/4 of the filling mixture into the middle of a dough circle. Top with 1/4 cup shredded cheese. Carefully fold crust around filling and seal edges (use water to help if necessary). Repeat with remaining dough and filling.

Bake on a greased baking sheet at 375° F for about 15 minutes.

*Gluten Free Flour Mix:

Makes 3 cups

Mix all ingredients together and use as directed.

**Homemade Coconut Milk

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

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

 

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Berry BBQ Skillet Chicken

Berry_BBQ_Skillet_Chicken
Berry BBQ Skillet Chicken
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Skillet Chicken:

  • 2 tablespoons coconut oil
  • 2 large chicken breasts, cut into chunks
  • 1-2 cups pineapple fresh pineapple, cut into chunks
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • pineapple shells, for cooking

Berry BBQ Sauce: makes about 1 cup

  • 1/2 cup ketchup*
  • 1/4 cup blueberry jam/preserve
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons coconut oil
  • 1 teaspoon minced garlic
  • 1 teaspoon honey
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chipotle pepper powder

In a large skillet, heat coconut oil. Add in chicken, paprika, salt, pepper and chili powder. Cook over medium heat for about 10 minutes.

Turn chicken over and place pieces of pineapple shell over chicken while it is cooking. This allows the chicken to steam cook and also allows pineapple juice to drip onto chicken. Cook for an additional 10 minutes or until chicken is cooked through. Remove pineapple shell and add in pineapple chunks. Sauté for just a couple minutes to get pineapple coated in seasonings.

Meanwhile, mix together sauce ingredients in a small bowl. Pour over chicken in skillet or serve on the side.

Make your own Homemade Fresh Tomato Ketchup, following this recipe here.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Nut Butter Chocolate Chip Cookies

Gluten_Free_Nut_Butter_Chocolate_Chip_Cookies
Gluten Free Nut Butter Chocolate Chip Cookies
photo by recipe author

 

Servings: 36
Preparation Time: 20 minutes

In a mixing bowl, cream together butter or shortening, peanut butter, sugar and honey until smooth. Add in vanilla and eggs, beat well.

Slowly add in baking powder, almond flour, coconut flour, arrowroot starch and salt until just blended. Fold in cacao nibs or chocolate chips.

Using a cookie scoop, scoop dough onto baking sheets lined with parchment paper or a liner. You may add texture and flatten the cookies a little before baking by gently pressing a fork across the tops of the cookies, if desired.

Note: if using cacao nibs instead of chocolate chips, the nibs will be hidden in the cookies and not as evident as chocolate chips would be, as pictured above.

Bake at 375 ° F for about 12-15 minutes.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Easy Crockpot Chicken Fajita Bowls

Easy_Crockpot_Chicken_Fajita_Bowls
Easy Crockpot Chicken Fajita Bowls
photo by recipe author

 

Servings: 6
Preparation Time: 10 minutes

Crockpot Chicken:

Optional Toppings:

  • chopped fresh tomatoes
  • fresh cilantro
  • lettuce
  • sour cream
  • cheese
  • shredded purple cabbage
  • sliced radishes
  • sliced avocado
  • black olives
  • cooked grains like rice, quinoa, etc.
  • beans

Grease crockpot with coconut oil, palm shortening, or butter.

Place chicken breasts, canned tomatoes with jalapeños, tomato paste, cumin, coconut oil, salt, chili powder, garlic, juice of one lime, and onion in crockpot. Cook on high for 4 hours or low for 6 hours.

Shred with fork. Squeeze remaining lime over chicken. Mix.

Fill bowls with lettuce then top with scoop of chicken. Add additional toppings of choice and enjoy.

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

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Peanut Butter Party Bars

Peanut_Butter_Party_Bars
Peanut Butter Party Bars
photo by recipe author

 

Servings: 25-30
Preparation Time: 20 minutes

Chocolate Sauce:

Put crisped rice in a gallon ziploc bag and crush using a rolling pin.

In a small saucepan over medium heat combine peanut butter, honey, 2 1/2 tablespoons coconut oil, banana, 1 tablespoon milk, and vanilla. Mash banana with fork and cook mixture until banana turns brown.

Put smashed crisp rice in a large bowl and pour peanut butter mixture over it. Mix thoroughly and press into a greased 9×13 pan.

Chocolate Sauce:

Rinse out your saucepan and add chocolate, cocoa powder, 2 tablespoons milk, and 1 tablespoon coconut oil. Heat over medium heat until chocolate melts, whisking to combine. Pour silky mixture over peanut butter mixture and chill until chocolate is firm then cut into bars and serve.

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

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Gluten Free Pumpkin Bread with Coconut Flour

Gluten_Free_Pumpkin_Bread_with_Coconut_Flour
Gluten Free Pumpkin Bread with Coconut Flour
photo by recipe author

 

 

Servings: 6-8
Preparation Time: 15 minutes

Preheat oven to 325 ° F.

Combine all dry ingredients in a mixing bowl.

Combine all wet ingredients in another mixing bowl.

Then combine both bowls together and mix until well incorporated.

Pour into a greased loaf pan and bake for 45-60 minutes.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

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Dairy Free White Chocolate Bark

Dairy_Free_White_Chocolate_Bark
Dairy Free White Chocolate Bark
photo by recipe author

 

Servings: 12
Preparation Time: 45 minutes

Slowly melt the cacao butter and palm shortening in a double boiler. Once melted, allow to cool on counter for 15 minutes. Add in honey and vanilla. Use an immersion blender to mix well. Then chill it in the refrigerator for 15 more minutes.

Use your immersion blender again to mix it well. It will turn to a nice light color. The white chocolate mixture should be uniform now and will not separate.

To make white chocolate bark, fold in your mix-in and spread the mixture into a 9X13 glass dish lined with parchment paper. Put in fridge and allow to harden completely. Then break the bark apart into serving size pieces.

Other mix-in ideas: orange peel, dried cranberry, chocolate chips, dried raspberries, freeze dried blueberries, mint extract, peppermint candy, nuts.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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