Whole Grain Waffles with Coconut OIl

Servings: 4
Preparation Time: 20 minutes

Ingredients:

• 2 eggs, (large)
• 1 1/2 cups yogurt
• 1/2 cup filtered water
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1/4 cup whole cane sugar
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• pinch salt

Directions:

In a medium-large bowl combine eggs, yogurt, and water and mix thoroughly. Slowly add in melted coconut oil, stirring constantly until well combined.

In a separate bowl mix dry ingredients thoroughly. Slowly add to wet ingredients until just combined.

Follow waffle maker directions for how to cook your waffles.

Jackie from Dexter, Oregon, won $50 for this recipe and photo! Submit your recipes here!

Gluten-Free Protein Breakfast Bites

Servings: 32–36
Preparation Time: 10 minutes

Ingredients:

• 1 1/2 cups rolled oats
• 1 1/2 cups oat flour
• 1/2 cup blueberries
• 1/3 cup raw pumpkin seeds
• 1/3 cup shredded coconut
• 1/4 cup sliced almonds
• 1/4 cup plus 1 tablespoon ground flax seeds
• 2 tablespoons chia seeds
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees F.

Lightly grease a mini muffin pan with coconut oil.

Add all the dry ingredients into a food processor and pulse a few times to incorporate them.

In a separate bowl, mix together remaining wet ingredients. Pour slowly into food processor and pulse until everything is well combined.

Fill mini muffin pans and press mixture until it is well compacted and just below the top of the pan. Bake for 12–15 minutes until lightly brown.

Cool before removing from the pan.

Jennifer from Fishers, IN, won $50 for this recipe and photo! Submit your recipes here!

No-Bake Pumpkin Truffle Squares

Servings: 24
Preparation Time: 20 minutes

Ingredients:

Dry:

• 3/4 cup honey graham crackers, crushed
• 1 1/2 teaspoons pumpkin spice
• 1 1/2 teaspoons ginger spice
• 1 1/2 teaspoons cinnamon spice
• 3/8 teaspoon pink salt

Moist:

• 1 cup pumpkin puree, room temperature
• 1/2 cup Coconut Cream Concentrate
• 1 teaspoon vanilla extract
• 4 tablespoons maple syrup

Topping:

• 1/4 cup dark chocolate, broken up bar or morsels
• 1/4 cup chocolate chips
• 2 tablespoons Coconut Cream Concentrate
• 1/2 teaspoon vanilla extract

Directions:

Crush graham crackers by hand or by placing them in a plastic bag and using a wooden spoon to beat them into a crumble. You can use a food processor, but the consistency/texture will be more fine (you will only need 1/2 cup that way).

Mix the crushed graham crackers with the remaining dry ingredients and combine well.

Scoop out and reserve 1 tablespoon of the dry mixture to use as the final topping and set aside remaining dry mixture.

Mix together all moist ingredients, blending/stirring until smooth, and all Coconut Cream Concentrate has been well incorporated.

Add the remaining dry mixture to the moist mixture and stir until well incorporated. Pour into an 8 x 6-inch dish and smooth with a rubber spatula until evenly distributed. Set aside.

For the topping, place the chocolate and Coconut Cream Concentrate in a double boiler on medium-low heat and stir continuously until smooth. Then remove from heat and stir in the vanilla extract until fully incorporated.

Pour the melted chocolate over the pumpkin mixture in the pan and smooth until evenly distributed over the top. Next, evenly sprinkle the reserved graham cracker crumbs over top. Cover and place in the refrigerator for 1–1 1/2 hours or until the chocolate topping is firm.

April from Brandon, Florida, won $50 for this recipe and photo! Submit your recipes here!