snack

Coconut Oil Baba Ghanouj Dip

photo by recipe author

Servings: 6
Preparation Time: 1 hour

1 large eggplant
3 tablespoons Tahini
4 cloves garlic, smashed
1/2 lemon, juiced
1 tablespoon Expeller Pressed Coconut Oil
1 tablespoon Himalayan salt
1 teaspoon cumin powder, optional
1/4 teaspoon cayenne pepper flakes, optional
1 tablespoon olive oil, for garnish
fresh or dried parsley flakes, for garnish

Preheat oven to 400° F.

Prick eggplant skin with fork or cut a shallow slit along the side of the eggplant (to prevent eggplant from exploding). Place eggplant on a baking dish in middle or top rack in oven, and cook until eggplant shrivels and is soft and mushy and skin is somewhat charred, about 40-50 minutes.

Once eggplant has cooled to touch, peel skin and scoop insides into a bowl and mash (with a fork or potato masher).

Add tahini, garlic, lemon juice, coconut oil, salt, cumin, and cayenne pepper. Mix well.

Scoop Coconut Oil Baba Ghanouj dip into a serving bowl and drizzle with olive oil and garnish with parsley. Serve with warm flatbread or enjoy with freshly sliced vegetables, like cucumber, bell peppers, or carrots.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Granola

photo by recipe author

Servings: 30-36
Preparation Time: 2 hours

21 ounces rolled oats
1 cup mixed nuts (almonds, walnuts, pecans, cashews, macadamias)
1 cup shredded coconut
1/2 cup raw honey
1/4 cup olive oil
3/4 teaspoon salt
1 cup mixed dried fruit (blueberry, cranberry, cherry, chopped dates, apple)

If the nuts are raw, set oven to 350° F and place raw nuts on a cookie sheet. Roast them just until you can smell them and the skins crackle.

Note: Each nut roasts at a different time. Almonds = 15 minutes, macadamia = 15 minutes, walnuts = 8 minutes, cashew = 8 minutes, pecans = 5 minutes.

Once the nuts are roasted and cooled enough to touch, break them into smaller pieces and put them in a large bowl.

Turn the oven heat down to 250° F.

Add to the large bowl: oats, shredded coconut, raw honey, olive oil, and salt. Mix well until honey and oil cover all of the oats and nuts.

Spread the mixture out onto cookie sheets or cake pans. It will take more than one. Place them into the oven and cook for 1.5 hours, stirring every 15 minutes. Depending on your oven, it could take less time. Oats should take on a golden color when done cooking.

Remove from the oven and let cool.

Once cool, put the mixture into an airtight container or zip lock bag.

Add dried fruit into the bag then seal and shake well to mix.

This recipe keeps for several months, if not eaten before then.

Jennifer from Sulphur, LA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Pumpkin Pie Dip

photo by recipe author

Servings: 10
Preparation Time: 4 hours

1 1/2 cups coconut milk, chilled*
1/2 cup pumpkin puree
4 ounces coconut milk yogurt
1/4 cup maple syrup
1 teaspoon pumpkin pie spice
Fruit, cookies, etc., for serving

In a blender, combine the chilled coconut milk, pumpkin puree, coconut milk yogurt, maple syrup and pumpkin pie spice. Blend until smooth.

If desired, cut the top off of a pie pumpkin and scoop out seeds. Pour dip into pumpkin shell. Refrigerate about 4 hours or overnight before serving. Serve with fruit or cookies.

Homemade Fresh Coconut Milk:

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

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

No Bake Gluten-free Peanut Butter Coconut Balls

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1/3 cup coconut flakes, lightly toasted
4 tablespoons organic peanut butter
3 tablespoons gluten free flour*
2 tablespoons coconut oil, melted
1 tablespoons maple syrup

Combine coconut oil, peanut butter, maple syrup, and flour. Allow to firm by cooling in the refrigerator for about 10 minutes.

Roll mixture into about one tablespoon balls, and then roll the balls in the coconut flakes.

Allow to firm up in the refrigerator for about 15 minutes. Stores well in the refrigerator.

*Gluten Free Flour Mix:

Makes 3 cups

2 cups brown rice flour
2/3 cup tapioca starch/flour
1/3 cup coconut flour
1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Chocolate Coconut Fruit Dip

photo by recipe author

Servings: 6
Preparation Time: 10 minutes

3/4 cup cocoa powder
1/3 cup coconut oil
1/3 cup maple syrup
1/4 cup coconut cream concentrate
2/3 cup milk
pinch salt
1 teaspoon vanilla extract

Mix all ingredients except vanilla over medium heat. Bring to a boil and continue to stir for two minutes. Remove from heat. Stir in vanilla.

Allow to cool for about 15 minutes.

Dip bite-size pieces of fruit in the dip, and allow to set in the refrigerator for at least 20 minutes before serving.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Chocolate Coconut Rolled Truffles

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

1/2 cup cocoa powder
1/3 cup coconut cream concentrate
1/4 cup coconut oil
1/2 cup raw honey
1/2 cup coconut flakes

In a small pan over very low heat melt all ingredients (except coconut flakes) until thoroughly combined. (Use a double boiler if you have one.)

Place mixture in the refrigerator to cool then roll mixture into balls and roll in the coconut flakes. These need to be stored in the refrigerator until ready to enjoy.

Jacquelyn from Dexter, OR won $50 for this recipe and photo! Submit your recipes and photos here!

No Bake Brownie Protein Bites

photo by recipe author

Servings: 15
Preparation Time: 10 minutes

1 cup dates, pitted
2 cups walnuts
1 tablespoon chia seeds
1 tablespoon coconut flakes
3 tablespoons cocoa powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons coconut oil

Combine ingredients in a food processor or blender. Pulse until smooth. Using a cookie scoop, form into 1″ bites. Place on a serving dish and refrigerate until firm. Store in a sealed container.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten Free Mozzarella Stuffed Breadsticks

photo by recipe author

Servings: 8
Preparation Time: 10 minutes

1/2 cup coconut flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon psyllium husk powder
2 tablespoons butter, melted
1 egg
1 cup boiling water
8 6″ long strips mozzarella cheese

Pre-heat oven to 400° F.

Mix the dry ingredients in a bowl, combine well. Add butter and eggs, mix thoroughly until the mixture looks like breadcrumbs.

Boil water and add to the mixture a bit at a time, stirring thoroughly until you have a dough.

Cut the dough into eight pieces. Take each piece and roll into a ball. Place this on a strip of parchment paper. Place another strip of parchment paper over the dough ball and roll out each one into a rectangle about 8 x 4 inches. Place a mozzarella cheese strip in the center of the rolled dough and cover it with the dough like a parcel wrapping. Make sure all the edges are sealed.

Place the breadsticks on a parchment paper lined baking tray. Bake for 20 minutes, turning over after 10 minutes.

Angela from St. George, Barbados won $50 for this recipe and photo! Submit your coconut recipes and photos here!