Potatoes

Chocolate Coconut Muffins

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

1/4 cup coconut flour
3 tablespoons cocoa powder
1 teaspoon cinnamon
pinch of salt
1/2 teaspoon baking powder
1 medium sweet potato, cooked and mashed
4 eggs
2-3 tablespoons honey (depending on sweet you want them)
1/2 cup coconut oil, melted
1 teaspoon of vanilla extract
1/2 cup coconut flakes (optional – you could also add dark chocolate chips or nuts)
Coconut Cream Concentrate, melted

1. Preheat the oven to 350. Prepare 12 muffin cups (lightly grease or line with paper liners).

2. In a medium mixing bowl, sift coconut flour, cocoa powder and cinnamon and salt together, add baking powder.

3. Combine sweet potato, eggs, honey, coconut oil and vanilla; whisk until well blended.

4. Add in dry mixture.

5. Fold in coconut flakes or other add-ins.

6. Divide the batter among the 12 cups. Bake for 18-20 minutes or until a knife comes out clean!

7. Drizzle some coconut cream concentrate on top and enjoy! You can leave this step out if you want to store them. They keep well in the freezer!

Recipe submitted by Sarah, Abilene, TX

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Sweet Potato Latkes

Sweet Potato Latkes Recipe

photo by recipe author

Servings: approx. 24 latkes
Preparation Time: 12 minutes

4 small sweet potatoes
1/2 medium onion
2 eggs
3 tablespoons coconut flour
1 teaspoon nutmeg
coconut oil, for frying

Shred sweet potato and onion (I use the shredder attachment on the food processor). Remove and place between paper towels and pat dry. Put in bowl and mix in remaining ingredients except for oil.

Coat cast iron skillet with enough coconut oil to pan fry, and heat the oil on medium high. Form mixture into palm-sized balls then press to flatten slightly. Add to heated to oil. May need to flatten slightly more with a spatula. Cook on both sides until golden brown. Add salt as desired. Latkes are traditionally served with applesauce or sour cream.

Recipe submitted by Pamela, Birmingham, AL

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Gluten Free Salmon Pie

Gluten Free Salmon Pie Recipe

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Servings: 6
Preparation Time: 10 minutes

This is a quick and easy recipe. Make your Gluten Free Flour Mix up ahead to have handy and it’s a snap to make! It is great as a main dish served with peas and a side salad or as a brunch item served with new potatoes and tomatoes.

1/2 cup gluten free flour blend* (see recipe below)
1 tablespoon coconut flour
1 teaspoon basil
1/2 teaspoon fresh ground pepper corns
1/4 teaspoon salt
5 eggs
3 tablespoons melted coconut oil
1/2 can wild salmon
1/2 cup cheese
2 green onions

Preheat oven to 350 degrees F.

Mix the dry ingredients well, stir in the eggs and oil. Pour into a greased pie plate. Top with salmon, cheese and green onion. Bake at 350 for 30 minutes or until set. In the summer time I separate the mix into 2 pie plates and bake only 20 minutes so I don’t heat up the kitchen.

* Gluten Free Flour Mix

2 cups brown rice flour (or 1 cup brown, 1 cup white)
2/3 cup tapioca flour
1/3 cup potato starch

Recipe submitted by Linda, Woodland, WA

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Crispy Coconut Oil French Fries

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Servings: 6
Preparation Time: 15 minutes

2 1/2 pounds organic russet potatoes, peeled and sliced into desired french fry size slices
1-1 1/2 cups coconut oil
sea salt

1. Soak peeled and cut potatoes in a bowl of room temperature water for 8-12 hours. Pat dry with paper towels.

2. Using a large skillet, heat coconut oil to 300 degrees. Fry potatoes until they are just barely cooked and still limp. Remove fries from oil and let cool.

3. Bring coconut oil up to 375 degrees. Fry French fries a second time until golden brown and crispy. Season with sea salt. Serve and enjoy!

Recipe submitted by Tiffany, Junction City OR

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Maple Sweet Potato Hummus with Whole Grain Pita Chips

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Servings: 4 cups hummus & 50 chips
Preparation Time: 45 minutes total

Hummus:

1 lb. sweet potato, peeled and cut into 1 inch cubes
1 cup chickpeas (garbanzo beans)
1/4 cup tahini (sesame paste)
1/2 lemon, juiced
1 tablespoon virgin coconut oil, melted
2 cloves garlic, minced
1 tablespoon Grade B maple syrup
1 tablespoon fresh chopped sage
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon cinnamon
Salt and ground pepper to taste

Whole Grain Pita Chips

1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
2 tablespoons virgin coconut oil, melted
8 large (6 1/2 diameter) whole wheat/whole grain pita pockets

1. Steam sweet potatoes in filtered water until very tender. Remove from heat and reserve 1/2 cup of steam water.

2. In food processor, combine remaining ingredients for hummus and process until creamy. Add reserved water (a little at a time) until desired consistency is reached. Set aside.

3. Preheat oven to 350 degrees. Combine spices and set aside.

4. Melt 2 tablespoons of coconut oil in small saucepan. Brush half of oil evenly over each pita and sprinkle combined half of spice mixture evenly over each pita. Bake in preheated oven for 10 minutes. Remove, flip pitas, and brush with remaining oil and sprinkle with remaining spice mixture. Place back in over for 10 minutes or until browned and crisp. Let cool.

5. Once pitas are cool to touch, break apart, and serve with hummus.

Recipe submitted by Kristen, Mattapoisett, MA

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Lemon Garlic Herb Roast Chicken

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Servings: 4-6
Preparation Time: 15 minutes

2 cups carrots, chopped into 1 inch chunks
2 cups celery, chopped into 1 inch chunks
1 sweet onion, chopped into 1 inch chunks
1 pound, fingerling potatoes (or whatever potatoes you have available)
1/2 cup melted grass-fed butter and/or coconut oil
1 whole pastured chicken (3-4 pounds), defrosted if frozen
1 lemon, cut into wedges
3 sprigs fresh thyme
2 bay leaves
4 cloves of garlic, roughly chopped
sea salt
black pepper

Preheat your oven to 450 degrees.

Wash and chop all the veggies and set aside. Melt your butter and/or coconut oil (half and half of each is delicious) and set aside. Rinse your chicken, both inside and out. If the chicken comes with giblets, you can save those for gravy or chicken stock.

Once the chicken has been rinsed, you need to dry it. You want the skin to be very dry so that it can brown properly in the oven. Make sure you dry under the wings and in between the legs and the body. Also, dry out the body cavity if your hand will fit. The less water that is left on the bird will mean less steam and a browner and crispier the skin.

Place the dried chicken in a large baking dish, cast iron frying pan, dutch oven, or other oven safe dish. Add the thyme, bay leaves, lemon wedges, and chopped garlic to the inside the body cavity. Next, brush or rub the chicken with a couple tablespoons of butter. Generously coat the chicken with sea salt and black pepper to suit your tastes.

Next, add the chopped veggies around the chicken and then drizzle the remaining melted butter over them. Add a sprinkle of sea salt and black pepper and then it’s ready to go in the oven. Place the pan in the oven and reduce the heat to 375.

Cook the chicken for 1 hour and check the internal temperature. The final temperature in the thigh should be 165°. If the temperature is not quite there, return to the oven and cook for another 30-45 minutes, or until it reaches 165°. Total cooking time will depend on your altitude, your oven, and the amount of veggies surrounding the bird. Remove from the oven and let the chicken sit for 15 minutes before cutting.

When you’re done, don’t forget to save the bones for homemade chicken stock!

Recipe submitted by Jessica, Denver, CO

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Sweet Potato Banana Squash Soup

photo by recipe author

Servings: 8 to 10

Preparation Time: 1 hour

1 tablespoon organic virgin coconut oil
1 large onion, diced
2 cloves garlic, crushed
2 teaspoons organic curry powder
2 large sweet potatoes, peeled and cubed
1 large banana squash or any other squash of your choice, peeled and cubed
1 teaspoon sea salt
1/2 teaspoon ground pepper
2 tablespoons dried organic basil leaves
1 quart organic chicken stock or vegetable stock
2 cups organic coconut milk*

Heat coconut oil in a large stock pot; add onions and garlic and cook until soft; add curry powder and cook for 1 minute more.

Add the sweet potatoes and squash; stir and cook for 2 minutes.

Add salt, pepper, basil leaves, chicken stock and coconut milk; bring to a boil and reduce to a simmer for 20 minutes or until the sweet potatoes are cooked.

Blend or process until mixture is smooth.

Serve soup hot or cold.

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

Recipe submitted by Jean, Salt Lake City, UT

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Gluten Free Simply Split Pea Soup

photo by recipe author

Servings: 6
Preparation Time: 10 minutes

This is one of our favorite fall soups and so comforting when the chilly winds blow in. Delicious with a side salad. Yum!

2 tablespoons coconut oil
1 large onion, finely chopped
3 garlic cloves, pressed
1/8 – 1/4 teaspoon cayenne
1 teaspoon thyme
1 teaspoon sage
1 tablespoon parsley
1 1/2 cups dry split peas
6 cups of water or vegetable broth
2 carrots, diced
inner parts and leaves of 2 heads of celery, minced
optional: leftover baked potato, diced
1 teaspoon smoked sea salt

Heat coconut oil in large pot over medium heat. Sauté the onion in the oil until it becomes soft. Add the garlic, stirring constantly being careful it doesn’t burn. Add cayenne, thyme, sage and parsley. Stir in split peas and water. Bring to a boil.

Cover, reduce heat, allow to simmer for 20 minutes. Add carrots and celery and cook until peas are soft 20 – 30 minutes more. Add the potato and heat through. The peas will thicken soup as they cook and you can add additional spices, as you like. Add the salt to taste.

Recipe submitted by Linda, Woodland, WA

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