Strawberry, Almond Cake

Servings: two 8-inch round cakes
Preparation Time: 15 minutes preparation + 25 minutes baking

Ingredients:

• 3 1/2 cups almond meal (grind whole almonds to a meal)
• 1 teaspoon baking powder
• 6 eggs, (large)
• 1/2 cup Virgin Coconut Oil
• 1 teaspoon pure vanilla extract
• 1 cup halved strawberries
• 1/4 cup honey

Directions:

Preheat oven to 350 degrees F.

Prepare two 8-inch round cake pans by greasing the bottoms and sides with a little bit of coconut oil. Line the bottom of each pan with a round piece of parchment paper; this helps to remove the cake easily from the pan after baking.

In a large mixing bowl, place almond meal and baking powder and mix thoroughly.

In a separate medium-sized bowl, beat eggs until light and fluffy.

Combine with dry mixture, along with Virgin Coconut Oil, honey, and vanilla. Stir cake mix well, then divide into the two cake pans.

Bake for 25 minutes.

Allow to cool for 1 hour before removing from pans.

Top with strawberry sauce and enjoy!

Recipe and photo submitted by Emily, Ottawa, Canada.

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Coconut, Chai Tea Oatmeal

Servings: 1
Preparation Time: 25 minutes

Ingredients:

• 2 chai tea bags
• 1 cup water
• 1/2 cup rolled oats
• 1 cup unsweetened coconut milk*
• 1/2 teaspoon coconut extract
• 1/2 tablespoon chia seeds
• 1/2 banana, mashed
• 1/2 teaspoon cinnamon
• 1 tablespoon flaked or unsweetened coconut

Directions:

In a coffee or glass measuring cup, heat water and steep the tea bags for at least 5 minutes. The stronger the tea, the more the chai taste will come through.

In a small pot, heat the tea and milk over medium heat. Stir in oats, coconut extract, chia seeds, and banana. Cook for approximately 20 minutes or until desired consistency.

Pour into a bowl and sprinkle cinnamon and coconut on top.

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

Recipe and photo submitted by Shelby, Orangevale, CA.

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Parsnip Latkes

Servings: 4
Preparation Time: 15 minutes

Ingredients:

• 2 large pastured eggs (or 3 small)
• 4 cups grated peeled parsnips
• 2 green onions, sliced (all of the whites and light green parts)
• 1 heaping tablespoon of the greens (scallions), sliced
• 1/4–1/2 teaspoon garlic powder
• salt and pepper
• 1–2 tablespoon Expeller-Pressed Coconut Oil (no coconut taste), for the pan

Directions:

Whisk the eggs in a large bowl.

Add the parsnips, onions, scallions, and seasonings to the bowl of eggs and mix well.

Place coconut oil in a skillet and heat over medium-high heat.

Place about 1/3 cup of mixture into pan (about 3 will fit at a time) and pat down to form a pancake.

Cook until brown and flip to brown the other side. You want them to be crisp on the outside but still soft on the inside.

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

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