Raw Honey

Gluten Free PBJammin’ Bars

Gluten_Free_PBJammin_Bars
Gluten Free PBJammin’ Bars
photo by recipe author

 

Servings: 8
Preparation Time: 25 minutes

Bars:

Filling:

  • 10 ounces jelly of choice

Topping:

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

Gluten Free Coconut Almond Cookies recipe photo
Gluten Free Coconut Almond Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

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

Submit your recipe here!

Coconut Cream Health Fudge

Coconut Cream Health Fudge recipe photo
Coconut Cream Health Fudge
Photo by recipe author

Servings: 15 to 24 squares
Preparation Time: 10 minutes

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

Submit your recipe here!

No-Bake Chocolate Coconut Energy Bars

No-Bake Chocolate Coconut Energy Bars recipe photo
No-Bake Chocolate Coconut Energy Bars
Photo by recipe author

Servings: 16
Preparation Time: 25 minutes

Chocolate Sauce Ingredients:

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

Submit your recipe here!

Homemade Matzah

Homemade Matzah recipe photo
Homemade Matzah
Photo by recipe author

Servings: 6 cookie sheets full
Preparation Time: 20 minutes

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.

Submit your recipe here!

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 recipe photo
Quick Lemon Coconut Candy
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

 

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

Submit your recipe here!

No-Bake Chocolate Chip Peanut Butter Balls

 No-Bake Chocolate Chip Peanut Butter Balls recipe photo
No-Bake Chocolate Chip Peanut Butter Balls
Photo by recipe author

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

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

Submit your recipe here!

Coconutty Creamy Grits

Coconutty Creamy Grits recipe photo
Coconutty Creamy Grits
Photo by recipe author

Servings: 1 serving
Preparation Time: 15 minutes

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

Submit your recipe here!