Raw Honey

Gluten Free PBJammin’ Bars

photo by recipe author

Servings: 8
Preparation Time: 25 minutes

Bars:

2 1/4 cups almond flour*
1/4 cup Tropical Traditions Coconut Flour
1/2 cup pecan meal
1/2 cup Tropical Traditions Raw Honey
3 tablespoons Tropical Traditions Palm Shortening
1 teaspoon Himalayan Pink Salt
1 1/2 teaspoons vanilla extract
2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil

Filling:

10 ounces jelly of choice

Topping:

1 cup almond flour*
1/4 cup pecan meal
pinch Himalayan Pink Salt
1 tablespoon Tropical Traditions Raw Honey
1 1/2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil

Drizzle:

2 tablespoons organic tahini or peanut butter (thinned with a little coconut oil if necessary)

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

Mix bar ingredients in large bowl until well combined. Press into tart pan. Prick with fork and bake at 350° F for 8 minutes or until lightly golden. Remove from oven, spread jelly evenly over bars.

Mix topping ingredients until it forms a fine crumb. Sprinkle over jelly. Bake at 350° F for 6-8 minutes or until golden brown.

Remove from oven and drizzle with tahini or peanut butter. Allow to cool before slicing into bars.

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

Gluten Free Coconut Almond Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 egg (optional)
1/2 cup coconut oil, soft
1/4 cup honey
1 teaspoon almond extract
1 teaspoon vanilla extract
1/3 cup carob chips (optional)
1 3/4 cups almond meal
1/4 cup shredded dried coconut
1/3 cup coconut flour
1/4 cup organic whole sugar

Preheat oven to 300 degrees F.

Combine egg (room temp), coconut oil, honey, almond extract and vanilla extract and mix well. Add carob chips if using. Then add dry ingredients and mix well with wooden spoon.

Roll into walnut sized balls and bake for 5 minutes on a lightly greased cookie sheet. Use a fork to flatten and bake for 10-18 more minutes. Cool on wire rack.

Recipe submitted by Sandy, Ogden, UT

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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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No-Bake Chocolate Coconut Energy Bars

Photo by recipe author

Servings: 16
Preparation Time: 25 minutes

1 cup raw sunflower seeds
1 cup raw pecans
4 tablespoons Coconut Oil
1/2 cup coconut flour
4 tablespoons honey or enough to sweeten
3/4 cup raisins
1/2 cup raw sunflower seeds
1 tablespoon vanilla extract
Dried, shredded coconut

Chocolate Sauce Ingredients:

4 tablespoons coconut oil
8 tablespoons cocoa powder
2-3 tablespoons honey

Grind up 1 cup of sunflower seeds and the cup of pecans in food processor or coffee grinder and pour into bowl. Add coconut oil, coconut flour, honey, raisins, vanilla flavoring, 1/2 cup sunflower seeds and mix all together. Pour into square casserole dish and press mixture down firmly.

Sauce:

In small saucepan, melt 4 tablespoons coconut oil and mix in cocoa and honey until thickened. Pour chocolate sauce on top and sprinkle with shredded coconut. Refrigerate for about 25-35 minutes. Cut up into squares and enjoy!

Recipe submitted by Melinda, Albany, GA

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Homemade Matzah

Photo by recipe author

Servings: 6 cookie sheets full
Preparation Time: 20 minutes

1/4 cup coconut oil
1/4 cup raw honey
2 teaspoons salt
3 large organic eggs
1 1/2 cups warm water
6 to 6 1/2 cups organic bread flour*

Heat oven 375 degrees.

In a large mixing bowl, combine the oil, honey, salt, eggs, and water. Stir until well-mixed, then stir in 4 cups of flour. Mix then add more flour as needed and knead into a fairly stiff dough. Divide into 3 pieces.

On a lightly floured surface, roll each piece into a large rectangle. You can make your matzah as thin or as thick as you want; everyone likes it thick (about as thick as pie crust). Cut rolled dough into squares. (I used a knife, though a pizza cutter would be better if you have one.) Place squares onto baking sheets. Prick with a fork. Sprinkle with salt if desired.

Bake it:

For thin matzah, bake 10-11 minutes. For medium matzah, 13-14 minutes. For thick matzah, bake 15-20 minutes or until done. Matzah should be very lightly browned on top. Over-baked matzah will be hard and not very good, so be careful to not bake too long! Removed baked matzah from baking sheet and place on wire rack to cool, covered with a clean towel. Store in an airtight container or bag.

*I used about 1 cup of organic whole wheat flour in place of one cup of the all purpose, to make it a little healthier. I like it with the whole wheat better. I also used the flour I got from Tropical Traditions to make it! The best I’ve used!

Recipe submitted by Ra’chel, South Whitley, IN

Sarah’s Notes: Since this is a bread recipe, you can play around with the whole wheat flour amount, using as much or as little as you want. Just keep in mind that the more whole wheat flour you use the more the water may have to be increased.

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Quick Lemon Coconut Candy

I love this recipe. It’s easy, just a handful of ingredients, and no cooking involved.

If you read the comments below from when the recipe was first posted you’ll see my comment and the way I like to make it. But you don’t have to; I can tell you right now.

I like to use the juice from 2 (usually large) lemons, and all of their zest (or almost all). Then I warm the Coconut Cream Concentrate to a smooth, stir-able, peanut butter consistency and stir all the ingredients together. Warming the CCC is important; that’s what gives the balls a smooth, creamy, melt-in-you-mouth taste and texture. I usually don’t use any of the optional stuff. Sometimes I even add a few tablespoons of melted coconut oil in, but that is totally optional as there is already a good amount of oil in the CCC.

After stirring everything together, I scoop the balls unto a cookie sheet (or whatever other flat baking-pan like thing my hands grabbed first) and freeze or refrigerate until firm. If the mixture is too thin for scooping just stick the bowl into the freezer for a couple minutes at a time and stir until the desired consistency is achieved.

So when life gives you lemons, make these. Watch the video for a quick walk-through and enjoy these tart and creamy little bites. The only thing you’ll have to worry about is not eating the entire batch in one day.

Enjoying Lemons,

Sarah:)

Quick Lemon Coconut Candy (No Bake)

Quick Lemon Coconut Candy

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 cup coconut cream concentrate
1/2 cup raw honey
1 teaspoon finely grated lemon zest
Juice of 1 lemon
Dried coconut flakes, toasted if desired
1/2 teaspoon vanilla extract, optional

Mix the first 4-5 ingredients together until well mixed and smooth. Form into balls, roll them in the coconut flakes and refrigerate or freeze. You can also put them in candy molds without the coconut flakes to get a different look. They will harden when refrigerated.

Recipe submitted by Alice, Las Crescenta, CA

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No-Bake Chocolate Chip Peanut Butter Balls

Photo by recipe author

Servings: Approx. 16, or more depending on size
Preparation Time: 10 minutes

1/2 cup peanut butter
1/4 cup chocolate chips
3 tablespoons honey
3 tablespoons coconut flour

Thoroughly mix all ingredients together in a bowl. If the mixture is too sticky, add more coconut flour; if it’s too dry, add more peanut butter.

Roll into peanut butter mixture into small balls using your hands or a cookie scoop. Store in the refrigerator.

Recipe submitted by Lindsey, Denver, CO

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Coconutty Creamy Grits

Photo by recipe author

Servings: 1 serving
Preparation Time: 15 minutes

1 cup water
dash salt (optional)
1 tablespoon coconut cream concentrate
3 tablespoons hominy grits
1 1/2 tablespoons coconut oil (or butter if you’re out of VCO)
1-2 tablespoons raw honey

In a small saucepan, add salt to water and dissolve. Heat water to boiling. When boiling, stir in coconut cream concentrate. Sprinkle grits over coconut cream ‘milk’, stirring with a whisk to make sure there are no clumps.

Cook for 3-4 minutes, until grits are soft and of a creamy consistency; remove from heat. Serve with coconut oil (or butter) and honey to taste.

For-The-Crowd Servings

For 4 servings – use 3 cups of water to 3/4 cup grits, and 1/4 teaspoon salt

For 6 servings – 4 cups of water to 1 cup of grits and 1/2 teaspoon salt.

Recipe submitted by Ra’chel, South Whitley, IN

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