Lemon, Garlic Roasted Broccoli
Lemon combines with coconut oil to add tangy flavor to this incredibly quick and easy side dish that pairs nicely with any lunch or dinner main course.
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Coconut Almond Cups II
Treat your family and friends to these delicious candies made with Coconut Cream Concentrate, shredded coconut, almonds, and chocolate.
Dark Chocolate, Coconut Oat Bars
Dark Chocolate, Coconut Oat Bars
Servings: 9
Preparation Time: 10 minutes
Ingredients:
- 1 cup quick oats
- 1 tablespoon coconut oil, melted
- 1 tablespoon unsweetened shredded coconut
- 30 grams maple syrup
- 100 gram/3.5 ounces dark chocolate (70% cacao or as desired), melted
Directions:
Using a food processor, mix oats, coconut oil, shredded coconut, and maple syrup until it has a sticky consistency.
Press mixture into a 5 x 5-inch dish and pour melted chocolate on top. Refrigerate until chocolate on top has hardened.
Recipe and photo submitted by Kym from WA.
Thai Fish Cakes
Make something new and different for dinner with this Thai white fish recipe. The fish cakes are fried in coconut oil and seasoned with coriander and red curry paste.
Sweet Tea Fried Chicken Tenders with Coconut Oil
Make your own delicious fried chicken bites at home using coconut oil and sweet tea!
Carrot Soufflé
Carrot Soufflé
Servings: 6
Preparation Time: 20 minutes
Ingredients:
- 7 cups chopped carrots (about 2 pounds)
- 1/3 cup honey
- 1/4 cup sour cream
- 3 tablespoons flour
- 2 tablespoon coconut oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 eggs, lightly beaten (large)
Directions:
Preheat oven to 350 degrees F.
Oil/butter a 2-quart baking dish.
Cook carrots in boiling water for 10–15 minutes until very tender; drain.
Place cooked carrots in food processor (be careful, carrots will be hot) and process until smooth. You can also use a potato ricer.
Add remaining ingredients and process until mixed.
Spoon into prepared pan.
Bake for 40 minutes. Soufflé should be puffed and set.
Recipe and photo submitted by Katei, Cincinnati, OH.
Almond, Coconut Truffle Bites
These easy candies feature cream cheese and almond centers dipped in sweetened cocoa combined with coconut oil.
Grain-Free Cranberry, Pecan Crackers
Cranberries and pecans make these unique crackers extra delicious. This recipe includes instructions to make your own dried cranberries with coconut oil.
Roasted-Banana, Coconut Pudding
Roasted-Banana, Coconut Pudding
Servings: 2–4
Preparation Time: 15 minutes
Ingredients:
- 2 bananas, roasted
- 1 cup coconut milk*
- pinch salt
- 1 teaspoon cinnamon (optional)
- 3 tablespoons arrowroot powder
- 1 tablespoon honey, or to taste (optional)
- 1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F.
Place unpeeled bananas on a parchment-covered baking sheet. Roast for 20 minutes in preheated oven. Remove from oven and allow to cool for at least 5 minutes. Slice off the peels and scoop the bananas into a food processor. Add 1/4 cup of the milk, salt, and cinnamon, if using. Puree mixture until smooth. Put remaining 3/4 cup of milk in a saucepan over low heat.
Whisk in arrowroot powder until dissolved. Add banana puree and honey, if using. Increase heat to medium. Whisk constantly until pudding thickens. Add vanilla. Pudding will continue to thicken as it cools. Can be served warm or cold.
* For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Annie, Atlanta, GA.
Carrot-Apple Fall Muffins
These autumn-inspired muffins are made coconut oil, dried coconut, carrots, and walnuts.
