Raw Honey

Gluten Free Chocolate Chocolate Chip Pancakes

Photo by recipe author

Servings: 4
Preparation Time: 20 minutes

5 eggs, separated
5 tablespoons butter, melted
1/3 cup milk
2 tablespoons honey, melted if needed
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup coconut flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 cup chocolate chips, plus more for topping pancakes
Palm shortening or coconut oil

Beat egg whites until soft peaks form. Separately, beat egg yolks until foamy. Fold together, along with melted butter, milk, honey, salt, and vanilla. Whisk in coconut flour, cocoa powder and baking powder. Stir in chocolate chips.

Heat a pan coated with needed amount of palm shortening or coconut oil. Spoon 1/4 cup of batter onto the pan. Allow to cook for 3 minutes or so and carefully flip. Allow to cook for 2-3 minutes more or until cooked through. Repeat with remaining batter.

Serve with toppings such as peanut butter, maple syrup, and whipped cream, and top with additional chocolate chips. Makes about 9 pancakes.

Recipe submitted by Alta, Dallas, TX

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Gluten Free Lemon Roulade

Gluten Free Lemon Roulade made with coconut flour

Photo by recipe author

This recipe is done in 3 parts. Making the Lemon Curd can be done up to a week in advance.

Servings: 8
Preparation Time: 45 minutes

Lemon Curd:

grated zest and juice of 3 lemons
1/4 cup raw honey
1 tablespoon arrowroot powder (or other starch)
1 tablespoon water
2 egg yolks
4 tablespoons butter

Lemon Roulade Sponge Cake:

4 eggs, separated
2 oz (1/4 cup) raw honey
Grated zest of 2 lemons
1 teaspoon pure vanilla extract
1/4 cup ground almonds
3 tablespoons sifted coconut flour
3 tablespoons organic powdered sugar, for dusting

Lemon Cream Filling:

1 cup heavy cream
4 tablespoons lemon curd

Part 1: Making the Lemon Curd

Put the grated zest and juice into a pan honey. Bring to a boil, stirring until the honey has mixed in with the lemon juice.

Mix the arrowroot and water to a paste and add to the lemon/honey mixture. Remove pan from heat and beat in egg yolks.

Return to low heat and mix for about 2 minutes and then remove from the heat again. Gradually beat in butter. Pour into a mason jar, or other sterilized jar, cover and seal. Let the curd cool, then chill.

Part 2 – Making the Lemon Roulade Cake

Preheat the oven to 375F. Grease a 13 x 9-inch jelly roll pan and line with parchment paper.

In a large bowl, beat the egg yolks with 1 oz (1/8 cup) raw honey until light and foamy. Beat in the lemon zest and vanilla extract, then lightly fold in the ground almonds and coconut flour using a rubber spatula or large metal spoon.

Beat the egg whites in a clean bowl until they form stiff, glossy peaks. Gradually beat in the remaining 1oz (1/8 cup) of raw honey to form a stiff meringue. Fold in 1/3 of the meringue at a time into the egg yolk mixture. Do not over-fold, just enough to incorporate.

Pour into the prepared pan, level the surface, and bake for 10 minutes, or until risen and spongy to the touch. Cover loosely with parchment paper and a damp dish towel. Let the cake cool in the pan.

Part 3 – Making the Lemon Cream Filling

Whip the cream in a stand mixer just until medium peaks form. Lightly fold in 4 tablespoons of the lemon curd.

Assembly:

Sift the confectioners sugar onto a piece of parchment paper and turn the sponge onto it. Peel off the lining paper and spread the lemon curd cream over the surface of the sponge, leaving a border around the edge. Using the paper underneath as a guide, roll up the sponge from one of the long sides.

Place on a serving platter with the seam underneath and serve.

Recipe submitted by Diana, Des Moines, IA

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Chocolate Coconut Protein Bites

Chewy Gluten Free Chocolate Chip Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1-2 servings, 11 pieces

Preparation Time: 5 minutes

1 scoop chocolate protein powder, about .7 oz
2 tablespoons coconut oil, solid
2 teaspoons raw honey
1 teaspoon coconut peanut butter or other nut butter of choice
1/2 cup unsweetened dried coconut flakes
1/4 cup coconut milk*, as needed

Mix all ingredients together in a small bowl until a sticky
dough like consistency has formed. Add a little more protein powder if needed.

Roll into small balls and drizzle with melted chocolate.
Refrigerate or freeze until firm.

*The best coconut milk is fresh homemade coconut milk. See
our

recipe and video demo here.

Recipe submitted by Darlene, Enumclaw, WA

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Cashew Coconut Creamer (Dairy free)

Cashew Coconut Creamer (Dairy Free)

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1 1/2 cups
Preparation Time: 2 minutes, besides soaking time

1 cup cashew nuts, soaked overnight, rinsed,
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 cup coconut milk*
2 tablespoons coconut oil, melted (give or take as needed)

1. Place all of the ingredients in high-powered blender.

2. Blend until smooth and creamy, pouring melted coconut oil in to the mix in a steady drizzle.

2. Store in glass jar in the refrigerator for up to a week.

Recipe submitted by Tamara, Salida, CO

*The best coconut milk is fresh homemade coconut milk. See our recipe and video demo here.

Submit your recipe here!

Coconut Oil Fudge with Nuts & Fruit

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation time: 15 minutes
Servings: 25

2 cups virgin coconut oil, softened
3/4 cup finely chopped nuts
1 cup organic cocoa powder
7 tablespoons maple syrup or honey
1/4 cup chopped dried organic cherries
1/4 cup chopped dried organic cranberries

Prepare all ingredients before mixing together.

In the bowl of a standing mixer stir coconut oil until creamy with no lumps (if oil is too thick set bowl in warm water). Add nuts, cocoa powder and sweetener, mixing after each ingredient. Mix the dried fruit in.

Spread fudge into 7×11 or 8×8 inch pan and refrigerate or freeze until firm. Cut into squares and serve. Keep refrigerated.

Recipe submitted by Mike, Hobart, WA

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Rise & Shine Breakfast Smoothie

Photo by recipe author

Servings: 2
Preparation Time: 10 minutes

2 1/2 cups kefir, yogurt or buttermilk
1 whole mango, fresh or frozen
2 handfuls strawberries, fresh or frozen
1 or 2 frozen bananas
1-3 tablespoons raw honey
1 tablespoons freshly ground flax seed (optional)
Raw egg yolks (optional)
2 tablespoons coconut oil, melted (more/less as desired)
Coconut flakes

Pour your choice of cultured dairy into the blender. Add in mango, strawberries, bananas and honey (add flax seed and/or egg yolks if desired).

Give it a whirl till smooth and while it is blending… add coconut oil and let it run for a minute more. Pour into a tall, large glass and top with coconut flakes and extra ground flax seeds if desired.

Recipe submitted by Marillyn, Bloomingdale, IL

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Classic Coconut Macaroons

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This recipe makes a classic coconut macaroon. It’s a perfect addition to your Christmas cookie plate!

Servings: about 22 cookies
Preparation time: 10 minutes

3 cups shredded coconut
1 teaspoon almond or vanilla extract
1/8 teaspoon salt
2/3 cup honey, melted slightly if solid
4 egg whites
1 teaspoon cream of tartar

Preheat oven to 350 degrees F.

In a medium bowl, combine coconut, extract, and salt. Stir in honey until well combined.

Beat egg whites until stiff peaks from. Fold into coconut mixture along with cream of tarter.

Scoop mixture firmly into a cookie scoop and press unto a greased cookie sheet as you drop it (the idea is to compact the balls). Bake for 10 – 15 minutes, or until browned.

Cool cookies on cookie sheet and dip into chocolate glaze if desired (recipe below).

Chocolate Glaze

Classic Coconut Macaroons Chocolate dipped

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

3/4 cup chopped chocolate or chips, about 4.5 oz
1 1/2 tablespoons coconut oil
1 1/2 tablespoons butter
1 tablespoon brown rice syrup
1/4 teaspoon vanilla extract

Combine chocolate, coconut oil, butter and syrup in a double boiler and melt gently. Once mixture is smooth add vanilla.

Recipe courtesy Sarah Shilhavy

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Coconut Flour Persimmon Muffins

Gluten Free Persimmon Coconut Flour Muffin

Photo by recipe author

Servings: 6
Preparation Time: 15 minutes

1/2 cup coconut flour, sifted
1/2 teaspoon salt
1/2 teaspoon aluminum free baking soda
6 eggs
1/3 cup raw honey
1/3 cup coconut oil
1 tablespoon vanilla extract
1 cup persimmons, cut into small dices

Persimmon Cream Cheese Topping:

1 cup homemade cream cheese (you can sub. store bought cream cheese)
3/4 cup pureed persimmons
1 1/2 tablespoons raw honey
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg

Muffins:

1. Preheat oven to 350 degrees F. In a small bowl, combine coconut flour, salt and baking soda.

2. In a large bowl combine eggs, honey, coconut oil and vanilla and blend well with a hand mixer.

3. Mix dry ingredients into wet, blending with a hand mixer.

4. Gently fold in persimmons.

5. Place batter in paper lined muffin tins.

6. Bake in preheated oven for 20-25 minutes.

7. Cool and frost.

Makes 12 muffins

Persimmon Cream Cheese Topping:

Combine all ingredients and add more honey or spices to taste. Add a dollop of persimmon cream cheese topping on the muffins and sprinkle with cane sugar.

Recipe submitted by Diana, Des Moines, IA

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