Frosted Coconut-Banana Bread
Author’s Note – This is a wonderful, gluten-free/casein-free bread. The honey can be cut in half to yield a lighter bread; otherwise, it’s very much a cake.
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Coconut Oil, Vinegar Salad Dressing
Author’s Note – Although coconut oil sets up when cooled, I’ve found a way to use it as a salad dressing! This dressing is subtle and delicate and complements the taste of the salad components without overpowering them. Delicious!
Texas Healthy Pancakes
Texas Healthy Pancakes
Ingredients:
- 2 cups whole grain oatmeal
- 2 cups buttermilk + 2 tablespoons
- 2 eggs
- 1/3 cup coconut oil
- 2 tablespoons honey
- 1/2 cup Coconut Cream Concentrate
- 1/2 cup whole wheat flour (I grind my own)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup chopped fine (or ground) walnuts
Directions:
Soak oats in the buttermilk overnight in a large covered bowl.
Next morning stir in eggs, honey, coconut oil, and Coconut Cream Concentrate until well combined. Add dry ingredients. Stir until moistened.
Cook as you would regular pancakes on low heat in skillet or grill as they have a tendency to burn if heat is too high.
Recipe submitted by Charlotte, Avinger, TX.
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Carrot, Coconut, Raisin Salad
Author’s Note – Usually, I have made this with mayo and didn’t want to eat that, so I thought the cashews would provide the creamy texture and, sure enough, they did.
Coconutty Chicken Salad
Coconutty Chicken Salad
Servings: 4
Ingredients:
- 1 whole pastured chicken (or chicken pieces)
- 1/3 cup walnuts, broken into smaller pieces
- 1/4 cup apple, chopped (not peeled)
- dash black pepper
- dash cayenne pepper
- 2 pinches celery seed
- celery salt, to taste
- 2–3 tablespoons coconut mayonnaise or sour cream
- 1–2 tablespoons mustard
- 1/2 large dill pickle, chopped (or 2–3 generous tablespoonfuls dill pickle relish)
- 1/4 onion, diced
- 1 tablespoons dried parsley
Directions:
Boil chicken in a large stockpot full of water. When meat is done, pull out chicken and cool. Remove all meat from bones and skin. Return bones and skin to stockpot to make chicken stock.
Use 1–2 cups of the meat, cut up, for chicken salad. Save the rest of the meat for soup.
Mix all ingredients together in a medium-sized bowl. Adjust to taste.
Recipe submitted by Kay, Mustang, OK.
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Coconut Cream, Fresh Green Bean Soup
Author’s Note – This is one of my new, favorite creations. I had a bunch of green beans needing to be used up quickly. It is so simple and absolutely delicious. Enjoy!
Peanut, Coconut Sauce
Peanut, Coconut Sauce
Ingredients:
- 1/2 cup peanut butter
- 2 tablespoons fresh lime juice
- 1–2 cloves fresh garlic
- 1 teaspoon freshly minced ginger
- 1–2 teaspoons fish sauce (to taste)
- 1–3 tablespoons sriracha (Vietnamese hot sauce) or other hot sauce to taste
- 4 tablespoons Coconut Cream Concentrate
- 1/3 cup water (or more if necessary)
- 2 tablespoons organic fermented soy sauce
- 2 tablespoons coconut oil
Directions:
Blend all ingredients in blender until smooth, adding more water if necessary. Serve with hot rice noodles, steamed vegetables, chicken, or fish.
Recipe submitted by Kathy, Chicago, IL.
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Carob, Coconut Candy
These candies are made with Coconut Cream Concentrate, honey, and shredded coconut.
