Strawberry Coconut Bites

Servings: 12–16
Preparation Time: 5 minutes

Ingredients:

• 2 tablespoons strawberry powder (made from freeze-dried strawberries)
• 1/2 cup coconut oil
• 1/2 cup Coconut Cream Concentrate

Directions:

Place a handful of freeze-dried strawberries in a mini food processor and process until powdery. Alternately, place the strawberries in a plastic bag and crush with a rolling pin. Measure out 2 tablespoons and set aside. Reserve any leftover strawberry powder for another use

In a small saucepan over low heat, melt the coconut oil and Coconut Cream Concentrate. Once combined, remove from heat and gently whisk in the strawberry powder. Try not to create foam, but thoroughly mix in any lumps. Transfer the strawberry coconut mixture to a measuring cup with a pouring spout.

Pour the mixture into silicone ice cube molds. Place in the refrigerator for 1–2 hours or until firm.

Unmold the strawberry coconut bites and enjoy!

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“Impossible” Chocolate Coconut Pie

Servings: 8
Preparation Time: 5 minutes

Ingredients:

• 14 ounces full-fat, coconut milk*
• 1 1/2 cups flaked, unsweetened coconut
• 4 eggs, (large)
• 1 teaspoon vanilla extract
• 1/2 cup arrowroot powder
• 1/4 cup cocoa powder
• 3 tablespoons coconut oil
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger

Directions:

Preheat the oven to 350 degrees F. Place all the ingredients in a blender and blend until fairly smooth. You will probably have to scrape down the sides once or twice.

Pour into an oiled, ten-inch pie plate. Bake for 50 to 60 minutes or until the center feels set. The pie will rise as it bakes and will deflate as it cools.

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

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Oatmeal Buttermilk Pancakes

Servings: 4
Preparation Time: 45 minutes total

Ingredients:

For Pancakes:

• 1 1/2 cups quick cooking oats
• 1 cup pastry flour or einkorn all-purpose flour
• 1 teaspoon Himalayan Pink Salt
• 1 1/2 teaspoons whole cane sugar
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2 pastured eggs, lightly beaten
• 1/4 cup melted Gold Label Coconut Oil
• 2 cups buttermilk (I use buttermilk left from making raw butter.)
• 1 teaspoon vanilla extract

For Serving:

• pure maple syrup
  
• grass-fed butter

Directions:

Measure the oats into a mixing bowl, then sift the remaining dry ingredients into the bowl over the oats. Stir lightly to mix. Add the beaten eggs, melted coconut oil, vanilla extract, and buttermilk, then stir to mix. Allow batter to rest for 30 minutes. Stir gently.

Cook pancakes on a heated griddle greased with coconut oil or (for an additional layer of flavor) with pastured bacon fat. Cook until the bubbles that rise to the surface begin to break and edges begin to dry (about 3 minutes). Flip and cook another minute or so on the second side.

Serve with pastured butter and pure maple syrup.

This recipe can be mixed up the night before, refrigerated, then cooked in the morning. If there are leftovers, they freeze well between layers of wax paper. Reheat in toaster oven.

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