Coconut Chocolate Flan Cake

Servings: 10–14
Preparation Time: 1 1/2 hours

Ingredients:

Cake:

• coconut oil, for greasing pan
• 1 1/4 cup einkorn flour
• 1/4 cup shredded coconut
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup coconut milk*
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 3/4 cup whole sugar
• 1 egg, (large)

Custard:

• 1 14-ounce can sweetened condensed milk
• 1 12-ounce can evaporated milk
• 1/2 cup organic cocoa powder
• 1 teaspoon vanilla extract
• 4 eggs, (large)

Directions:

Cake:

Place a rack in the center of the oven and preheat to 375 degrees F.

Grease a 10-inch Bundt pan with coconut oil.

In a bowl, whisk together flour, shredded coconut, sea salt, baking soda, and baking powder.

In another bowl, whisk together coconut milk, vinegar, and vanilla.

Using an electric mixer, beat together butter and sugar until pale and fluffy, about 4 minutes. Beat in egg. Beat in flour mixture and then coconut milk mixture until smooth. Pour into prepared pan and smooth the top.

Custard:

Put all ingredients in a blender and blend until smooth. Pour custard on top of cake batter.

Set Bundt pan in a large roasting pan and place in oven on the center rack. Pour enough very hot water into roasting pan to come halfway up sides of Bundt pan.

As the cake bakes, custard will sink to bottom of the pan. Bake until a toothpick inserted into cake comes out clean, 50 to 55 minutes.

Transfer Bundt pan to a wire rack to cool completely, at least 2 hours.

To serve, place a plate or platter upside down over the Bundt pan and invert.

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

Karen from Quincy, CA, won $50 for this recipe and photo! Submit your recipes and photos here!

Honey-Mustard Chicken and Veggies

Servings: 4–6
Preparation Time: 30 minutes

Ingredients:

Chicken:

• 2 tablespoons coconut oil
• 4 chicken breasts, cut into strips or chunks
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon garlic powder

Vegetables:

• 2 tablespoons coconut oil
• 2 cups turnips, diced
• 2 cups carrots, diced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Sauce:

• 1/4 cup Dijon mustard
• 1/2 cup honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried parsley

Directions:

Chicken:

In a large skillet, heat coconut oil. Add in chicken breasts and toss with salt, pepper, thyme, and garlic powder.

Cook for about 8–10 minutes on each side or until cooked through. Alternatively, you could grill the chicken breasts.

Vegetables:

In a separate skillet, heat coconut oil. Add in vegetables and sprinkle with salt and pepper.

Cook for about 15 minutes or until vegetables are slightly browned.

Sauce:

In a small bowl, whisk together Dijon mustard, honey, vinegar and parsley.

Combine chicken and vegetables on a serving platter, drizzle sauce over chicken breasts and vegetables, and serve.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!

Ultimate Mocha Cocoa

Servings: 2
Preparation Time: 10 minutes

Ingredients:

• 8 ounces coconut milk*
• 4 ounces water
• 4 ounces strongly brewed coffee
• 4 tablespoons organic cocoa powder
• 2-4 tablespoons raw honey
• 2-4 tablespoons maple syrup
• 1/2 teaspoon sea salt

Directions:

In a large saucepan, combine ingredients. Heat over low heat until just boiling. Remove from heat and pour into mugs.

Adjust honey and syrup measurements for desired sweetness.

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

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!