Homemade Coconut Cashew Milk
Make your own fresh coconut and cashew nut milk. It only has three ingredients!
Recent Posts
Gluten-Free Blueberry Coconut Cream Bars
Gluten-Free Blueberry Coconut Cream Bars
Servings: 16
Preparation Time: 15 minutes
Ingredients:
Crust:
- 1 1/4 cups almond flour*
- 1/4 cup cocoa powder
- pinch of salt
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
Filling:
- 1 1/2 cups fresh blueberries
- 1 cup Coconut Cream Concentrate, melted
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
Glaze:
- 1/3 cup coconut oil, melted
- 3 tablespoons cocoa powder
- 3 tablespoons maple syrup
Directions:
Preheat the oven to 350 degrees F. Oil the bottom and sides of an 8 x 8-inch baking pan.
In a small mixing bowl, stir together the almond flour, cocoa, and salt. Stir in the vanilla, coconut oil, and maple syrup. Use your hands to press the mixture evenly over the bottom of the oiled baking dish. Bake the crust for 15 minutes. Let it cool completely before spreading on the filling.
Place the blueberries, Coconut Cream Concentrate, vanilla, and maple syrup in a food processor or blender. Blend until fairly smooth with some pieces of blueberry still visible. Spread the filling over the cooled crust and refrigerate for at least 30 minutes before pouring on the glaze.
To make the chocolate glaze, stir together the coconut oil, cocoa powder, and maple syrup until smooth. Pour the glaze over the blueberry filling, tilting the pan to get it evenly over the top. Refrigerate the bars for at least two hours before cutting into squares to serve.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Angela from Longmont, CO, won $50 for this recipe and photo! Submit yours here!
Chocolate Coconut Avocado Pops
An unusual but surprisingly delicious combination of avocado, chocolate, and coconut blend together for a healthy summer treat!
Gluten-Free Coconut Oats Muffin Bites
Gluten-Free Coconut Oats Muffin Bites
Servings: 12
Preparation Time: 30 mins
Ingredients:
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup unsweetened shredded coconut
- 1 1/2 cups oat flour*
- 1 1/2 cups rolled oats
- 1/2 cup unsalted roasted pumpkin seeds (or sunflower seeds)
- 1/3 cup flax seed meal**
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/2 cup dried apricots
- 1/2 teaspoon of coconut oil for coating the pan
Directions:
Preheat oven to 350 degrees F.
Melt coconut oil in a saucepan. Add maple syrup, stir well, and turn off the heat. Set aside. In a large food processor, add oat flour, oats, and pumpkin seeds. Pulse a couple of times. Add the coconut, flax seed meal, baking powder, and salt. Pulse to mix. Remove from the food processor and set aside. In the same food processor, add raisins and dried apricots, and pulse until the apricots are approximately the size of raisins.
In the same processor, add the above oats mixture and pour the melted coconut oil and maple syrup over the dry ingredients, and pulse until combined. Transfer to a large bowl and stir well to make sure all ingredients are well combined. If any of the apricots and raisins stick together in clumps, use your fingers to separate and distribute them throughout the mix.
Using a 12-cup standard muffin pan, coat the cups with a little coconut oil. Scoop by the heaping tablespoonful into each cup of the mini muffin pan. With your fingers, press each gently but firmly to pack and flatten. Bake for about 10–15 minutes until set and edges are golden.
Remove from oven, allowing to cool for about 10 minutes. Use a butter knife to help pop each one out, then place on a wire rack to cool and set. They may be fragile until completely cooled. Keep at room temperature in an airtight container for up to 3–4 days or can be refrigerated for 10–12 days.
*You can grind your own oat flour by placing rolled oats into a blender/food processor and blending until you get a fine meal.
**You can make flax meal by grinding flax seeds. Learn more here.
Sheetal from Foster City, CA, won $50 for this recipe and photo! Submit yours here!
Gluten-Free Black Forest Tart
Try this recipe for a lovely, gluten-free tart, perfect for that special occasion.
Raspberry Coconut Candy
Bite into a raspberry-filled center surrounded by luxurious, sweet coconut milk!
Shredded Zucchini Salad with Coconut Water Vinegar
Shredded Zucchini Salad with Coconut Water Vinegar
Servings: 2
Preparation Time: 20 minutes
Ingredients:
- 1/2 pound zucchini or summer squash, grated or shredded
- 1 tablespoon mint, chopped
- 1 tablespoon dill, chopped
- 1 green onion, sliced
- 1/2 lemon, juice and zest
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, finely chopped or grated
- 1 tablespoon coconut water vinegar
- 1 tablespoon raw honey
- salt and pepper to taste
- 1 tablespoon chopped nuts of choice, optional
- 1 tablespoon dried cranberries or raisins
- 1/4 cup feta or goat cheese, crumbled
Directions:
Shred zucchini and place in clean towel and squeeze dry.
Put zucchini, mint, dill, and green onions in a large bowl. In a small bowl, mix the lemon juice, zest, olive oil, garlic, vinegar, honey, salt, and pepper. Combine bowls, add nuts, cranberries, cheese, and lightly toss. If bolder flavors are desired, add more dill, mint, lemon, and garlic.
Chill in the fridge for several hours or overnight before serving, if desired, to allow flavors to optimize. It is just as tasty when served immediately.
Cheryl from Carbondale, IL, won $50 for this recipe and photo! Submit yours here!
ABC Smoothie – Avocado, Banana, Coconut
Thick and creamy, this healthy smoothie is delicious and naturally sweetened with ripe avocado, bananas, and shredded coconut!
