Dark Chocolate Chunk Cashew Waffles
Author’s Note – You could also prepare batter as pancakes, if desired. I like the waffles because it’s much quicker and easier and no flipping those delicate nut-flour pancakes!
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Savory Hamburgers with Coconut Oil
Savory Hamburgers with Coconut Oil
Servings: 4–5 hamburgers
Ingredients:
- 1/3 cup finely minced onions
- 2 tablespoons Virgin Coconut Oil, or combine with butter
- 1 pound ground beef (or ground bison)
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon thyme
- 1 egg
- Expeller-Pressed Coconut Oil
- organic soy sauce
Directions:
Cook the minced onions with the coconut oil and/or butter gently over low heat until tender; do not brown. Set aside to cool.
In a medium bowl, mix beef, seasonings, and egg together. Shape into patties.
Pan broil (fry) with some Expeller-Pressed Coconut Oil for 4–5 minutes per side or until they have reached desired doneness.
Sprinkle some organic soy sauce over each burger and serve.
Note: You can shape any remaining hamburger mixture into patties and freeze in Ziploc bags.
Recipe submitted by Simi, Los Angeles, CA.
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Coconut Cream Chocolate Chip Cookies
Try this chocolate chip cookie recipe made with coconut oil, Coconut Cream Concentrate, and walnuts.
Spiced Crock-Pot Granola
Author’s Note – This is good as a hot or cold cereal, as a snack, a topping for yogurt, or made into granola bars.
Coconut/Olive Oil Italian Dressing
Coconut/Olive Oil Italian Dressing
Ingredients:
- 1/4 cup coconut water vinegar
- 2 tablespoons water
- 1/2 cup coconut oil, liquid
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 teaspoon crushed Italian Seasoning, or to taste
Directions:
Whisk all ingredients together and serve over your favorite salad.
By using half coconut oil and half olive oil, the dressing will not solidify in the refrigerator.
Recipe submitted by Mavis, Williston, ND.
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Orange, Coconut, Carob Fudge
Walnuts, shredded coconut, and honey combine in this orange flavored fudge.
Zucchini Frittata
Author’s Note – A frittata is an Italian omelet that is typically cooked in olive oil, but I have made some delicious frittatas using only Expeller-Pressed Coconut Oil (EPCO). You could use a combination of olive oil and EPCO if you wanted some olive oil flavor.
No-Bake Chocolate, Coconut, Peanut Butter Cookies
No-Bake Chocolate, Coconut, Peanut Butter Cookies
Ingredients:
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil
- 1/4 cup cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 cup peanut butter
- 1 cup quick oats*
- 1 teaspoon vanilla extract
Directions:
Combine first 4 ingredients in a small pot and bring to a boil. Boil 3 minutes and remove from heat. Stir in peanut butter, oats, and vanilla.
Drop by spoonfuls onto waxed paper. I like to store mine in the freezer, but the fridge also works if you don’t want them quite so hard. Makes about 12 cookies.
*You can substitute some dried coconut for the oats, especially if you want gluten-free.
Recipe submitted by Joy, Lobelville, TN.
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