Gluten-Free, Tropical, Pina-Coco-Nut Fruitcake

Servings: 12 small loaves and 6 muffins or 24–30 muffins
Preparation Time: 2 hours

Ingredients:

• 1 1/2 cups organic apples, grated
• 1/2 cup orange juice concentrate (frozen)
• 1/2 cup chopped dates
• 1/4 cup coconut oil, melted
• 1/4 cup coconut flour
• 1/2 cup flaked or shredded coconut
• 1/2 teaspoon salt
• 1 1/2 cup rolled oats
• 1/2 cup walnuts
• 1/2 cup pecans
• 2 tablespoons candied (with honey) orange rinds
• 1 cup dried pineapple chunks
• 4 cups mixed and diced dried fruits: raisins, mango, figs, bananas, apples, cherries, cranberries, pears,
  blueberries, etc.

Directions:

Mix everything together thoroughly and press firmly into the molds.

Bake at 325 degrees F for 25–40 minutes, depending on whether loaves or muffins are selected. Watch carefully.

Remove from the oven and allow to fully cool before removing from the molds. Enjoy with cold milk.

Diane from Hubert, North Carolina, won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Coconut Flour, Peach Cobbler

Servings: 6
Preparation Time: 30 minutes

Ingredients:

Filling:

• 2 cups peach slices (about 4 large peaches, peeled and sliced)
• 1/4 cup honey

Topping:

• 1/2 cup almond flour
• 1/2 cup cassava flour
• 2 tablespoons coconut flour
• 1/4 cup arrowroot starch
• 1 teaspoon baking powder
• 1/4 cup sugar
• 1/4 cup honey
• 1/2 cup coconut oil
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

Directions:

In a greased 2-quart baking dish, combine peaches and 1/4 cup honey.

In a bowl, stir together sugar, honey, and coconut oil until smooth. Add egg and vanilla and stir to combine.
Gently stir in almond flour, cassava flour, coconut flour, arrowroot starch, baking powder, salt, and nutmeg until no lumps remain.

Pour the batter over the peaches and spread evenly.

Bake at 350 degrees F for about 20–25 minutes or until the topping is cooked through and slightly brown. Remove from the oven and let cool about 10 minutes before serving.

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

Chili and Dark Chocolate Cookies

Servings: 18–20 cookies
Preparation Time: 15 minutes

Ingredients:

• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cayenne pepper
• 1/4 cup + 2 tablespoons, Dutch processed cocoa
• 1/2 cup coconut oil, room temperature
• 1/2 cup whole cane sugar
• 1/2 cup light brown sugar
• 1 egg, (large)
• 1 cup dark chocolate, chopped

Directions:

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, salt, baking soda, cocoa, and cayenne pepper. Set aside.

By hand, cream the coconut oil and sugars together until smooth. Add the egg and mix until combined.

Gradually add the flour mixture and combine. Stir in the dark chocolate pieces.

Scoop the dough by rounded tablespoons onto the prepared baking sheet, about 2 inches apart.

Bake for 8–10 minutes, until cookies are set. They should still be soft in the centers.

Remove from the oven and allow to remain on the baking sheet for 3 minutes. Move to a baking rack to finish cooling.

Recipe and photo by Orissa. Submit your recipes here for a chance to win $50!