Grain-Free Olive, Garlic Crackers

Servings: 6–8
Preparation Time: 10 minutes

Ingredients:

• 2 cups almond flour*
• 1/2 cup green olives, diced
• 1 egg, whisked
• 1 tablespoon coconut oil, melted
• 1/4 teaspoon or more sea salt
• 1/4 teaspoon garlic powder

Directions:

Combine flour, salt, and garlic in a large mixing bowl and add in the olives.

Pour the melted coconut oil and egg over the mixture and stir until combined.

Place the dough on a piece of parchment paper with another piece of parchment placed over top.

Press the dough a bit, then roll it out with a rolling pin until it’s about 1/4-inch thick.

Using a pizza cutter or sharp knife, cut the crackers into the desired size.

Bake at 350 degrees F for 15–20 minutes or until golden on top.

Store in an airtight container. Glass is my favorite.

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*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Poppy Seed Torte (Grain-Free)

Servings: 10
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups poppy seeds
• 1 teaspoon baking powder
• 1/2 cup (1/4 pound) grass-fed unsalted butter
• 1 1/2 tablespoons Coconut Cream Concentrate
  
• 6 eggs, at room temperature, separated
• 1/2 cup raw honey
• 5 tablespoons whole sugar
• 1 teaspoon vanilla extract
• optional: 1 teaspoon powdered sugar for dusting

Directions:

Preheat the oven to 300 degrees F. Grease a 9-inch springform pan and line the bottom with parchment paper.

Using a coffee or spice grinder, grind the poppy seeds in batches for about 25 seconds. (The seeds will become slightly sticky.) Combine with the baking powder in a large bowl.

In a saucepan over low heat, melt the butter, Coconut Cream Concentrate, and honey together. Set aside to cool.

In a mixer fitted with a paddle, beat the egg yolks until slightly thickened. Add the sugar and vanilla. Slowly pour in the melted butter, honey, and Coconut Cream Concentrate. Now add the poppy-seed mixture. Beat until well combined. Return the batter to the large bowl.

Clean mixer bowl and use a whisk attachment to beat the egg whites until they form soft peaks. Fold them gently into the batter until well combined and pour into the prepared pan. Bake for 45 to 50 minutes until top has set. Cool on a wire rack for at least an hour before unmolding. Dust with powdered sugar before serving.

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Coconut Cream Lilikoi Butter

Servings: 1 1/2 cups
Preparation Time: 60–70 minutes

Ingredients:

• 18 ounces lilikoi pulp (yellow passion fruit)
• 1 cup Coconut Cream Concentrate
• 6+ tablespoons raw honey, to taste

Directions:

Simmer the lilikoi in a small saucepan at the lowest heat setting until it is reduced by one-third to one-half (about 45–60 minutes). Turn off the burner.

Stir in the Coconut Cream Concentrate until dissolved. If the CCC is solidified, dip a metal 1/4 cup measure into hot water and then scoop. Add raw honey and mix.

Pour into sterilized half-pint jars. Refrigerate one jar to eat right away. Can the rest for later, using the water-bath method or freeze it.

Best served at room temperature as the coconut cream will solidify in the fridge.

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