Grain-Free German Pancake

Servings: 3–4
Preparation Time: 10 minutes

Ingredients:

• 4 pastured eggs, yolks and whites separated (large)
• 3 tablespoons sugar
• 1/8 teaspoon salt
• 1/4 cup coconut milk*
• 1/4 cup lukewarm water
• 1/4 teaspoon vanilla extract
• 1/2 cup arrowroot powder
• 3 tablespoons grass-fed butter or coconut oil

Directions:

Preheat oven to 400 degrees F.

Combine 4 yolks, sugar, and salt in a bowl and whisk until thick and lemon colored (about 1–2 minutes). Whisk in the milk, water, and vanilla. Add in the arrowroot and whisk until smooth.

In a separate bowl, beat the egg whites until stiff peaks form but not dry.

Add the whites to the yolk mixture and gently whisk until the whites are incorporated, but not deflated. Light foam is what you want.

Melt butter in a 10-inch oven-safe skillet (I prefer cast iron) over medium heat. Once the bubbles have subsided, pour the batter into the skillet and cook until the bottom is golden (about 2 minutes).

Place the skillet in the oven and bake until it puffs up and the top is golden and feels dry and set (about 5 minutes).

Slide onto a plate and serve hot with grass-fed butter and syrup, fresh fruit sauce or warm preserves.

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

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

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Coconut, Lavender-Hibiscus Sweeties

Servings: 12 “sweeties”
Preparation Time: 10–15 minutes

Ingredients:

• 1/4 cup coconut oil (you may not use this all, depending on your consistency)
• 3–4 tablespoons Coconut Cream Concentrate
• 1–2 tablespoons dried coconut flakes
• 1 tablespoon dried lavender
• 1 tablespoon dried hibiscus flowers
• vanilla crème stevia, to taste
• coconut stevia, to taste

Directions:

Warm your coconut oil and Coconut Cream Concentrate on the stove until melted and stir in vanilla crème stevia and coconut stevia to taste.

While that is melting, add your shredded coconut, dried lavender, and dried hibiscus flowers to your food processor or blender and pulse till finely ground. For a more pronounced vanilla flavor, you could add vanilla bean seeds to the mix. Once that is pulsed well, stir it into the coconut oil and coconut butter and stir till well mixed.

Pour your mixture into candy molds, mini cupcake liners, or allow to harden enough to use a melon baller to roll into truffles. For truffles, allow to harden in the fridge for a few minutes until the texture is hard enough to scoop out and roll into balls. If you roll into truffles, you can roll them in coconut flakes for a little extra coconutty flavor.

Refrigerate for an hour to harden (or pop in the freezer for 20 minutes if you can’t wait!) and then enjoy!

Recipe and photo submitted by Stacey, TX.

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No-Bake Coconut Brownie Bites

Servings: 16 brownies or 8 bars
Preparation Time: 2 hours, 10 minutes

Ingredients:

• 8 dates or 8 black mission figs
• 1/4 cup raw hemp seeds
• 1/4 cup raw chia seeds
• 1/2 cup shredded unsweetened coconut
• 1 teaspoon cinnamon (optional)
• 1/4 cup raw cacao powder or cocoa powder
• juice from one lemon

Directions:

Soak the dates or figs in a bowl covering them with water for about 1 hour. This will soften them and help the mixing process along.

After the dates or figs have soaked, drain them through a colander and place them in a food processor with the blade already in place. You will need the S blade.

Add the remaining ingredients and process for about 15–20 seconds until a thick dough forms. It will be very thick and pasty.

Remove the dough and place it in an 8 x 8-inch glass baking dish.

Press the mixture down with your hands and press it for several minutes, kneading it with your fingers to press to the edges. You want to make sure it is completely even. It doesn’t have to be quite smooth at this point, just even.

Now, take the juice from one lemon and squeeze it on top of the mixture. You will not be able to taste it, but it does enhance the flavor of the chocolate. The acid from the lemon will help smooth everything down and the juice will help to make the smoothing process easier.

Take the back of a large spoon and smooth everything down across the top until it has a smooth finish.

Sprinkle with additional coconut for garnish, if desired.

Place the pan in the fridge so it can chill for one hour or overnight.

When you’re ready to cut the brownies, take the pan out of the fridge and cut vertically in 4 strips, then cut 4 more strips the opposite way (horizontally).

Chill in the fridge for one hour or overnight.

When ready to serve, just lift each brownie out of the pan with a fork or spatula.

Keeps for one week in the fridge.

Recipe and photo submitted by Heather, Moore, SC.

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