Potatoes

Chocolate Dipped Eggless Macaroons

photo by recipe author

Servings: 36 macaroons
Preparation Time: 30 minutes

coconut oil or palm shortening to grease baking sheets
1 cup coconut milk*
1/3 cup honey
1/8 to 1/4 teaspoon pure stevia extract powder (with nothing added) OR clear stevia extract liquid
2 teaspoons pure vanilla extract
1/4 cup unmodified potato starch
3 cups unsweetened, shredded coconut
1 1/2 ounces unsweetened chocolate

1. Preheat oven to 350? F. Liberally grease a large cookie sheet, line with unbleached parchment paper.

2. In a medium sized mixing bowl combine the coconut milk, honey, stevia and vanilla. Whisk or beat until evenly mixed. Add the potato starch a little at a time, whisking or beating to combine. Fold in the coconut.

3. Drop batter by level tablespoons onto prepared baking sheet(s) at least 1/2 inch apart. Using your fingers or the back of 2 soup spoons, press each mound of batter upward into a cone-like shape.

4. Bake in the center of the oven until firm and lightly brown around edges, 20 to 24 minutes. Remove macaroons from the tray by slipping a thin metal spatula under the edge of each cookie and sawing back and forth. Cool on wire racks.

5. Melt the chocolate in a small saucepan over very low heat. When melted remove from heat. One at a time, spoon chocolate over half of each macaroon, dripping the excess back into the pan. Place each chocolate coated macaroon on a parchment lined plate or tray. Repeat with remaining macaroons. Refrigerate until set.

6. When cool, macaroons in a cookie tin or other container with a of parchment in between.

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

Recipe submitted by Chef Rachel, Phoenix, AZ

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Calli’s Gluten Free Coconut Fruit Cocktail Cake

photo by recipe author

Servings: 9-12 Hands-on: 30 minutes/Cooking: 30 minutes/Yield: 9 squares

One of my cooking assistants gave me her family’s favorite cake recipe and asked if I could improve it. I replaced cake flour with a combination of gluten free flour blend and coconut flour, the sugar with honey, and the milk with non-dairy milk. The result, after five tries, was a raved about recipe.

To make your own gluten free flour blend, combine 1/2 cup white rice flour, 1/4 cup tapioca starch/flour, and 1/4 cup organic cornstarch or potato starch. Store extra flour in a sealed jar at room temperature. If you buy a gluten free flour blend, look for one that does not contain bean flour.

Dry ingredients:

1 cup all-purpose gluten free flour blend (see notes above)
1/3 cup coconut flour, fluffed with a fork and sifted before measuring
1/3 cup unsweetened flaked coconut (pulverize in blender if mixture is not finely flaked)
1/2 cup raisins
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda
1/2 teaspoon finely ground unrefined sea salt
1/2 teaspoon guar gum or xanthan gum

Wet ingredients:

1/2 cup honey
8-ounce can crushed pineapple in 100% real fruit juice or fruit cocktail (do not drain)
2 medium to large eggs, at room temp (see variations below)

Hot Caramel Topping:

3/4 cup full fat coconut milk or 1 1/2 cups lite coconut milk*, or plain, unsweetened almond milk
1 stick butter or 1/2 cup virgin coconut oil or palm shortening
1/2 cup honey
1/8 teaspoon finely ground unrefined sea salt
1 teaspoon pure vanilla extract or alcohol-free vanilla flavoring

1 medium orange, cut into very thin slices for garnish

1. Position the oven rack in the center of the oven and preheat to 350? F. Generously grease an 8- or 9-inch square baking pan or 9-inch round cake pan.**

2. Lightly spoon the flours into a measuring cup and level with a knife. Add remaining dry ingredients, whisk well, and set aside.

3. Combine the wet ingredients in a bowl and stir or whisk to combine. Add the dry ingredients and stir to evenly distribute. Scrape the bottom of the bowl to mix in all the flour. Pour into the prepared baking pan. Smooth the top with a spatula.

4. Bake in a preheated oven until firm and slightly golden on top and a toothpick inserted into the center comes out clean, 30 to 35 minutes.

5. To prepare the sauce: Combine coconut milk, butter, honey, and sea salt in a 1 1/2 to 2-quart pot. Bring to boil, then reduce heat to medium and boil until the sauce is thick and caramelized and reduces to 1 cup. Remove from heat and stir in vanilla. If you prepare the sauce ahead, allow to cool, then cover, and refrigerate in a heatproof Pyrex bowl. Reheat gently in a toaster oven at 225?F until warm and runny.

6. To serve, run a knife around the edges of the pan and turn the cake onto a large plate or platter. Poke holes all over with a skewer or chopstick. Pour sauce over cake, garnish with orange slices, and serve. Cover leftovers and refrigerate after 3 days.

**For a double batch use a 13x9x2 pan.

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

Recipe submitted by Chef Rachel, Phoenix, AZ

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Sweet Potato Vanilla Patty Cakes

photo by recipe author

Servings: 12 large cookies
Preparation Time: 20 minutes

1 large sweet potato, peeled, cooked and mashed
1/2 cup quinoa flour
1/2 cup coconut flour
1 teaspoon cinnamon
1 tablespoon coconut oil, melted
1 flax egg (1 tablespoon ground flax + 3 tablespoons of water)
1/2 teaspoon vanilla
Pinch of salt
Maple syrup (to top)

Combine all ingredients in a large bowl. Let chill in the fridge or freezer until malleable. Form into flat “cakes.” Make sure they are relatively thin, like a 1/4 inch thick.

Fry in coconut oil until golden brown. Drizzle with maple syrup and dust with coconut flour.

Recipe submitted by Jaclyn, Guelph, ON

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Roasted Broccoli and Purple Cauliflower

photo by recipe author

Servings: 6-8
Preparation Time: 35 minutes

2 crowns broccoli
1 purple cauliflower
3 tablespoons melted Virgin Gold Label coconut oil
5 cloves garlic, crushed
2 tablespoons fresh lemon juice (optional)

Preheat oven to 475 degrees.

Wash broccoli and cauliflower. Chop to uniform bite sizes and place in 9 x 13 pan. Drizzle with coconut oil (and lemon if desired), sprinkle with crushed garlic. Stir well.

Bake 25 minutes or until fork tenderness is achieved.

Serving suggestion: serve with brown rice and salmon. This is also great with salad, avocado, burgers, and fried potatoes.

Recipe submitted by Linda, Woodland, WA

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Gluten Free Banana Avocado Quick Bread

photo by recipe author

Servings: 12
Preparation Time: 8 minutes

6 ripe bananas
3 ripe Haas avocados
4 cups rice flour
1/2 cup coconut flour
1/2 cup melted coconut oil
2 1/2 cups whole sugar (adjust to taste)
1 tablespoon cinnamon
1 teaspoon powdered ginger
1 teaspoon ground cardamom
pinch o’ salt
3/4 teaspoon baking soda
1 1/2 tablespoons baking powder

Preheat oven to 400 degrees F.

Mash bananas and avocado with a potato masher in a food processor or with a fork. If really soft, you can use a hand or stand mixer.

Add remaining ingredients, sifting in baking powder and baking soda so that there are no clumpies.

Combine using whisk, mixer or food processor.

Line 2 loaf pans with parchment paper.

Evenly divide mixture into loaf pans. Mixture will be thick.

Reduce oven to 350 degrees and insert loaf pans into oven.

Bake 35-40 minutes or until toothpick inserted into center comes out clean.

Lift bread out of pan by edges of parchment. Cool on wire rack and then slice and serve.

Recipe submitted by Deva, Alachua, FL

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Bison Coconut Cream Curry Stew

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 5
Preparation Time: 15 minutes

1 small onion, diced
4 cloves garlic
Coconut oil, as needed for sautéing
1 lb. bison stew meat
2 teaspoon curry
1 teaspoon cumin
1 teaspoon turmeric powder
Salt and pepper to taste
3 tablespoons coconut cream concentrate
2 cups beef broth
1 medium sized sweet potato, cubed
1 medium sized carrot, chopped
2 stalks celery, chopped
1 medium size zucchini, chopped
8 oz. baby bella mushrooms, sliced

Sauté onion and garlic in coconut oil until onion is soft. Add bison and sauté for another 2 minutes.

Add curry, cumin, turmeric, salt, pepper and coconut cream concentrate and beef broth. Cover and simmer for 2 hours or until the meat is tender. Add remaining ingredients and continue cooking until the vegetables are soft and cooked through.

Serve over rice or pasta and top with sour cream or plain yogurt.

Enjoy!

Recipe courtesy Marianita Shilhavy

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