Maple, Chocolate Pudding Pops

Servings: 6
Preparation Time: 15 minutes active, 6 hours to set

Ingredients:

• 4 cups milk or non-dairy milk*
• 1 cup cocoa powder
• 1/2 cup maple syrup
• 1/4 cup coconut oil
• 2 tablespoons organic cornstarch
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Directions:

Mix cacao powder and cornstarch. Over medium heat, whisk in milk one cup at a time and stir in maple syrup. Continue to stir, bringing mixture to a boil, then boil and stir for a minute.

Turn off the heat. Stir in coconut oil, vanilla, and salt.

Mix well and allow to cool for about 30 minutes. Pour into molds and freeze at least six hours. Store in the freezer.

Homemade Coconut Milk:

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

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

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!