Gluten-Free Indoor S’mores

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup organic corn flake cereal
• 1/2 cup toasted almonds
• 1/2 cup homemade marshmallows, divided*
• 1/4 cup chocolate chips
• 1 1/2 teaspoons coconut oil, plus more for greasing dish

*Search online for healthy recipes to make your own marshmallows.

Directions:

Stir and barely melt the chocolate chips, coconut oil, and 1/4 cup marshmallows together over a double boiler. Remove from heat.

Coat a small dish (about 5 x 5 inches) with coconut oil. Add the remaining marshmallows and corn cereal to the dish.

Pour melted sauce over the marshmallows and cereal. Allow to set in the refrigerator for at least 30 minutes.

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

Butternut Squash Hash Browns

Servings: 8
Preparation Time: 20 minutes

Ingredients:

• 1 large butternut squash, shredded (use a food processor)
• 5 tablespoons coconut oil
• 5 tablespoons grass-fed butter
• Himalayan Pink Salt, to taste
• 2 teaspoons dried onion
• 1 teaspoon pepper
• 1/2 teaspoon parsley
• 1/2 teaspoon paprika

Directions:

Preheat oven to 350 degrees F.

Melt coconut oil and butter. Reserve two tablespoons of the melted butter/coconut oil.

Mix the rest of the oil mixture and all remaining ingredients with the shredded butternut squash. Form into patties and place on a baking sheet (makes about 16 patties).

Brush with reserved butter/coconut oil and bake in heated oven for 45 minutes–1 hour.

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

Dairy-Free Cranberry or Blueberry Lemon Scones

Servings: 10
Preparation Time: 25 minutes

Ingredients:

• 2 cups flour
• 1 tablespoon whole cane sugar
• 2 teaspoons baking powder
• 1 teaspoon organic lemon peel, zested
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup palm shortening
• 1/2 cup dried cranberries or blueberries
• 3/4 cup coconut milk*

Directions:

Scones

Preheat oven to 450 degrees F.

In a bowl stir together flour, sugar, baking powder, lemon peel, salt, and baking soda. Using a mixer or pastry blender, cut in shortening until the mixture resembles coarse crumbs.

Add dried fruit; toss until well mixed.

Make a well in the center of the flour mixture. Add coconut milk all at once. Stir until just moistened.

Place the dough on a lightly floured surface. Knead dough by folding and gently pressing for 10–12 strokes, or until the dough is nearly smooth. Pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured round cutter.

Place dough circles on an ungreased baking sheet. Bake about 10 minutes, or until golden. Remove biscuits from the baking sheet; cool about 5 minutes.

After cooling drizzle scones with prepared Lemon Glaze if desired and serve warm.

To Make Lemon Glaze

In a small bowl combine 3/4 cup powdered sugar, 1 teaspoon fresh lemon zest, 1 teaspoon fresh lemon juice, and 3–4 teaspoons fresh coconut milk, enough to reach glazing consistency.

To Make Fresh Homemade Coconut Milk

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

Amalia from Milford, Nebraska, won $50 for this recipe and photo! Submit your recipes and photos here.