Einkorn Beer Cheese Bread

Servings: 6
Preparation Time: 10 minutes

Ingredients:

• 1 cup whole grain einkorn flour
  
• 2/3 cup all purpose einkorn flour
  
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon sugar or honey
• 1–2 cups shredded or chopped Cheddar cheese
• 11–12 ounces cold beer
• 2 tablespoons coconut oil, melted

Directions:

Preheat oven to 375 degrees F. Grease a loaf pan with extra coconut oil and set aside.

Whisk all dry ingredients together in a medium bowl. Add cheese, beer, and coconut oil and stir just a few times to moisten. Mix as little as possible; batter will be lumpy.

Bake in preheated oven for 40–50 minutes or until toothpick tester comes out clean. Run a butter knife along edges of bread after cooling for a few minutes to loosen and turn out onto a cutting board to slice and serve.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Coconut Bars

Servings: 10–12 (depending on how you cut them)
Preparation Time: 10 minutes

Ingredients:

• 2 cups nuts
• 20 pitted dates (You’ll find these in the dried fruit section of your grocery store.)
• 3/4 cup dried, unsweetened coconut
  
• 2–3 teaspoons coconut oil
  

Directions:

Place your nuts in a food processor and run it until you get a pretty fine texture. It’ll take about a minute. Add your dates, coconut, and 2 teaspoons of the coconut oil and pulse until combined. You want it to be a consistency that will stick together, so if you think you need more stickiness, add the 3rd teaspoon of coconut oil.

Dump the mixture out into an 8 x 8-inch pan and spread it out evenly. Place it in the fridge to harden up a little, then cut into bars or squares. Store in the fridge and enjoy as a nice healthy snack!

Recipe and photo submitted by Jenny, Bellefonte, PA. Submit your recipe here!

Fish and “Chips”

Servings: 4
Preparation Time: 45 minutes

Ingredients:

Fish:

• 1 pound fish (cod, tilapia, or snapper)
• 2 eggs, beaten
• 1/2 cup shredded coconut
• sea salt, garlic powder, and pepper to taste
• 2–4 tablespoons coconut oil

“Chips”- Eggplant Fries:

• 1 medium-large eggplant
• olive oil
• sea salt, garlic powder, and pepper to taste

Directions:

Fish:

Rinse fish fillets in cold water and set on a plate. Cut fish into nuggets, making sure to follow the lines of the filet.

Place eggs in one dish and coconut and seasonings in another. Dip fish sticks in egg, then coconut, and reserve to a plate. Repeat step 4 and return each piece to the plate.

Place half the the fish sticks in the pan, leaving enough room around them so they aren’t crowded. Cook for a few minutes on each side until well browned, then remove fish nuggets to a plate lined with a paper towel. Add oil (2 tablespoons coconut oil) to pan and fry remaining batch of fish sticks.

Serve with your choice of dipping sauce and enjoy!

Eggplant Fries:

Preheat oven to 400 degrees F.

Slice the eggplant into medallions, then cut into French fry-like strips. Place eggplant strips onto a cookie sheet and drizzle with olive oil. Season lightly with sea salt, garlic powder, and pepper.

Bake for 20–25 minutes until the majority of them are browned and crispy.

Re-season with a bit more salt and pepper and let cool slightly before removing from pan. Serve them with your fish nuggets!

Recipe and photo submitted by Sarah, San Diego, CA. Submit your recipe here!