Rice

Granola and Coconut Cream Bark

example of Coconut Cream Bark shown

Granola

2½ cups oat meal or mixed grain cereal
¼ cup shredded coconut
½ cup raw sunflower seeds
¾ cup chopped nuts (not peanuts) or pistachios
25 drops brown stevia (optional)
¼ cup coconut oil
½ cup honey, or brown rice syrup
½ cup real maple syrup
½ teaspoon Himalayan salt
½ teaspoon cinnamon
1 teaspoon vanilla extract

Mix oats, shredded coconut, seeds and nuts, then set aside.

In a pan combine remaining ingredients. Heat and stir until well mix. Do not boil. Pour over oat mixture and stir to combine well. Pour granola into an edged baking pan. Bake at 300 F stirring every 10 minutes until lightly browned, about 20-30 minutes. Cool. Store in an airtight container.

I add this Granola recipe to a very similar Coconut Cream Concentrate recipe which I call Coconut Cream Bark. I have been making this recipe for almost a year now.

Coconut Cream Bark

½ cup coconut flakes
½ cup Coconut Cream Concentrate
½ teaspoon vanilla
dash Himalayan salt
1/8 teaspoon pure stevia powder

Place Coconut Cream Concentrate jar in warm water to soften if needed. Mix the rest of the ingredients with the coconut cream and allow to set up in the refrigerator if you can wait!!

Options:

Roll balls of this filling in the granola recipe above or add granola to the Coconut Cream Concentrate mixture. Cool and break apart.
Add 1 teaspoon cinnamon or 1/4 cup carob powder.
Add carob chips.
Add other flavorings such as cherry, almond, or maple.

Recipe submitted by Elaine, Bonham, TX

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Amazing Coconut Pie

example photo shown

2 cups organic milk – can substitute rice milk
1/2 cup organic whole sugar – use ¾ cup if a sweeter pie is desired
1/2 cup organic whole wheat pastry flour
1/2 tsp baking powder
1/4 tsp baking soda
4 organic eggs
1/4 cup organic coconut oil
1 tsp vanilla extract
1/2 tsp almond extract
1 cup dried organic coconut

Combine milk, sugar, flour, baking powder, baking soda, eggs, oil, vanilla and almond in blender. Blend on low for 3 minutes. Pour into 9″ pie plate that has been oiled with coconut oil. Let stand 5 min. Sprinkle with coconut. With spoon lightly press on the coconut until it is moistened. Bake at 350 for 40 min or until set.

Submitted by Carol, Colorado Springs, CO

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Gluten Free Yellow Cake

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2 1/2 sticks butter – softened
1 1/3 cup organic sugar
8 large eggs – at room temperature
2 egg yolks – at room temperature
2 cups coconut flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups of milk (or half n half) + 1 tablespoon
1 tablespoon vanilla
Coconut oil

Pre heat oven to 350 degrees. With a pastry brush, grease two round 9 or 8 inch cake pans with coconut oil and dust with coconut flour.

In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and sugar together for about five minutes on medium high speed, until light and fluffy, scraping bowl occasionally. Add the egg yolks into the butter and sugar mixture and beat together until well blended. Add the rest of the eggs in one at a time, beating mixture after each addition. In a separate bowl, combine all the dry ingredients together. Add the vanilla to the milk. With mixer on low speed, add the flour and milk to the butter and egg mixture, scraping bowl when needed. When all the milk and flour mixture is used up, beat the cake batter together for about five minutes, until the color is a bit lighter and the batter is light and fluffy.

Spoon the batter into the prepared cake pans and smoothen out the tops. Bake in a 350 degree oven for about 30-35 minutes, or until toothpick inserted in center of cake comes out clean.

Place the cake pans on a wire rack and let it cool for about five minutes in the pan. Run a butter knife along the edges of the cakes before removing from pan. When cakes are completely cool, frost with Marshmallow Frosting or Chocolate Ganache. Enjoy!!

Marshmallow Frosting

1 1/2 cups organic white sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup water
1 1/2 tablespoons brown rice syrup
2 egg whites
1 1/2 teaspoon vanilla

Place sugar, cream of tartar, salt, water, and brown rice syrup in a saucepan or pot. Cook and stir over medium heat until sugar is completely dissolved, forming a syrup.

Place egg whites in a mixer bowl and whip on high speed with an electric mixer for about 45 seconds, or until egg white begin to hold their shape. Continue beating on high speed while slowly pouring hot syrup into egg whites in a fine stream. Whip for about 5 minutes longer, or until frosting loses its gloss and stands in stiff peaks. Frost cake immediately. Enjoy!!

Submitted by Sarah, Milwaukee WI

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Coconut Chicken Curry Stir-fry

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3 Tablespoons coconut cream concentrate (or more)
1 cup water
1/4 cup plain yogurt
5 stalks cilantro (or to taste)
1 1/2 Tablespoon curry powder
2 large cloves fresh garlic
chunk of fresh ginger to taste
1 1/2 teaspoon Himalayan salt
2 Tablespoons coconut oil (plus 2 more for browning)
1/4 cup dried coconut flakes
1 lb cubed white meat (chicken or turkey)
2 cups broccoli
1 can sliced water chestnuts − drained

In a food processor or blender, process
the coconut cream concentrate, water, yogurt, cilantro,
curry, garlic, ginger, salt, 2 tablespoons coconut oil, and
(optional) water chestnuts, and coconut flakes until smooth.
Set aside.

In a hot pan, add oil and meat of your
choice and brown. Add the broccoli and water chestnuts (if
not already used) along with the curry sauce to the meat and
let simmer for 20-25 minutes, stirring occasionally.

Serve with rice or separately and
enjoy!

Submitted by Michelle, Glen
Allen, VA

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your recipe here!