Vanilla Bean Coconut Macaroons (Egg and Nut-Free)

Servings: 20
Preparation Time: 10 minutes

Ingredients:

• 2 cups unsweetened coconut
• 1/4 cup Virgin Coconut Oil, melted
• 2 tablespoons full-fat coconut milk cream (cream at top of refrigerated milk)*
• 1/4–1/2 cup granulated sweetener*
• 3/4 teaspoon gelatin
• 1/4 teaspoon vanilla beans (1–2 beans)
• 1/8 teaspoon salt

Directions:

Preheat oven to 350 degrees F.

Combine all ingredients in a food processor and blend until a dough forms.

With a small cookie scoop, form macaroons and place on a parchment-lined cookie sheet. You could also roll into balls and slightly press them down on cookie sheet.

Bake in preheated oven for about 8 minutes or until very slightly brown.

Let cookies cool to set up. They will fall apart when warm. These can be stored at room temperature. For a harder cookie, store in the refrigerator.

Quick notes:

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

**I have not tried this with a liquid sweetener. You would need to reduce the amount to 1/4 cup or less, and it may make the dough too runny. If that happens, just add more coconut until the dough is thick enough to form into balls.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Grain-Free Peach Cookie Bars

Servings: 8
Preparation Time: 10 minutes

Ingredients:

• 2 cups almond flour*
• 1/2 cup arrowroot flour
• 1/4–1/2 cup granulated sugar
• 1 peach, peeled and sliced (the more unripe the peach is, the better)
• 2 tablespoons grass-fed butter, softened and cut into pieces or coconut oil
• 1–2 tablespoons coconut milk**
• 1 tablespoon vanilla extract
• 1- 1 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

Directions:

Preheat oven to 350 degrees F.

Line an 8 x 8-inch baking dish with parchment paper. This makes it really easy to get the bars out in one piece.

Place all of the dry ingredients into a food processor and combine.

Add in the butter, vanilla, and 1 tablespoon of milk and pulse until a dough forms. The dough should form a ball and be wet. Add more milk if needed.

Press the dough into the baking dish until fully covered, then place the peach slices on top of the dough.

Bake at 350 degrees for 32–35 minutes or until the top is golden.

Let cool and remove the bars from the pan by pulling up on the sides of the parchment paper. Cut into desired size bars.

Store in an airtight container. These are great at room temperature, but, as with all almond flour goodies, I think they are best out of the freezer!!! Let them sit for a minute or two out of freezer to thaw the peach slices.

Quick notes:

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

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

Softened coconut oil should work in place of the butter for those that are dairy-free.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Tropical Coconut Oil Granola

Servings: 6 cups
Preparation Time: 10 minutes

Ingredients:

• 3 cups oats, old-fashioned/large flake
• 3/4 cup chopped almonds
• 1/2 cup shredded, unsweetened coconut
• 1/4 cup chia seeds
• 1/4 cup sesame seeds
• 1/8 cup quinoa
• zest of 1/2 an orange
• 1 teaspoon ground cinnamon
• 1/2 cup coconut oil
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar
• 1 cup candied pineapple, chopped (optional)

Directions:

Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.

Combine all dry ingredients in a large bowl. In a small saucepan, melt coconut oil, honey, sugar, and vanilla extract over medium heat. Pour over the oat mixture and stir until evenly coated.

Spread mixture onto prepared baking sheet and bake for 15 minutes. Stir and bake for another 15 minutes or until golden brown (an extra 5–10 minutes may be required). Sprinkle chopped pineapple over the granola and let cool. Once cool, break granola into chunks and store in an airtight container or large Ziploc bag.

Enjoy with milk, over Greek yogurt or as snack.

Recipe and photo submitted by Regina, Calgary.

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