Pumpkin Crunch Casserole or Breakfast Pudding

Servings: 6
Preparation Time: 45 minutes

Ingredients:

• 2 tablespoons chia seeds
• 6 tablespoons water
• coconut oil
• 15 ounces pumpkin puree
• 1 tablespoon pumpkin pie spice
• 6 tablespoons sugar
• stevia, to taste
• 1 teaspoon vanilla
• 2/3 cup ground almonds (preferably already toasted)
• 2 teaspoons ground cinnamon
• 3 tablespoons Coconut Cream Concentrate, melted
• 2/3 cup coconut milk*

Directions:

Preheat oven to 350 degrees F.

Soak chia seeds in water for about 15 minutes, stirring occasionally. Use coconut oil to coat the inside of 6 8-ounce ramekins. In a medium bowl, mix soaked chia seeds, pumpkin puree, pumpkin pie spice, sugar, and vanilla. Take a tiny taste and add stevia if you want a little more sweetness. After everything is well incorporated, divide pumpkin mixture evenly among the 6 ramekins.

In a small bowl, mix ground almonds, cinnamon, and Coconut Cream Concentrate. Sprinkle evenly over the pumpkin mix.

Bake for 25 minutes at 350 degrees using a water-bath method. When almonds are starting to brown, remove from oven and pour coconut milk over top. Serve warm or cold.

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

Recipe and photo submitted by Joanne, Delmar, DE.

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“Caramel” Fudge

Servings: 12
Preparation Time: 15 minutes

Ingredients:

• 1/3 cup sunflower seed butter
• 1/4 cup coconut oil, melted
• 2 tablespoons Coconut Cream Concentrate
• 1 tablespoon raw honey
• 1 teaspoon salt
• 1/4–1/2 cup dark chocolate chips

Directions:

Grease a small pan. Place all ingredients (except chocolate chips) in the food processor (or if you don’t have one, you could combine it all on low on the stove) and combine until smooth. Pour your mixture into the pan and stick it in the fridge for about 5 minutes. Pull it out, add some chocolate chips, then throw it back in until it’s set!

Cut up into 12–16 squares. These should be kept in the fridge; they get a little melty.

Recipe and photo submitted by Sarah, Abilene, TX.

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Chicken Nuggets Fried in Coconut Oil

Servings: 8
Preparation Time: 10 minutes

Ingredients:

• 2 pounds ground chicken
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons chili powder
• 1 teaspoon salt
• fresh ground pepper
• 2 eggs
• 1 cup breadcrumbs or ground up brown rice cereal
• coconut oil, as needed

Directions:

Mix all ingredients except coconut oil together until well blended. Add more breadcrumbs if mixture looks too sticky.

Heat coconut oil in a pan over medium heat and drop chicken mixture into pan, shaping into nuggets. Cook until golden brown on both sides and serve.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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