Coconut Oil Sautéed Carrots

Servings: 4

Ingredients:

• 5–6 large fresh carrots
• 1 large yellow onion
• coconut oil
• butter
• salt, to taste (optional)

Directions:

Wash and cut fresh carrots into julienne strips (We use a Vidalia dicer tool.). Slice onion into thin rings.

Heat coconut oil and butter in a skillet, using as much as needed. Sauté carrots and onions over high heat until tender and browned.

Add salt to taste before serving, if desired.

Recipe submitted by Susan, Peoria, AZ

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Gluten-Free Lemon, Coconut Cut-Out Cookies

Servings: 20–40 cookies, depending on size
Preparation Time: 3 hours

Ingredients:

• 1 cup cashews
• 15 Medjool dates, pitted
• 1/2 cup coconut oil, melted
• 2 tablespoons honey
• 2 teaspoon ground ginger
• 1 teaspoon fresh ginger, peeled and finely grated (I used a Microplane to grate it.)
• zest from 1 lemon (I used a Microplane to zest it.)
• juice of 1/2 lemon
• pinch of salt
• 1/2 cup arrowroot starch/flour
• 1 cup amaranth flour or quinoa flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum or guar gum
• 1 cup finely shredded coconut

Directions:

Grind the cashews into a flour in a blender or a food processor. Add dates, oil, honey, both gingers, lemon zest, lemon juice, and salt and pulse until everything is mixed into a sticky dough.

Sift/stir together flours, starch, baking soda, gum, and coconut. Start adding the flour to the food processor, pulsing to combine. When it is done, the dough will be quite thick and moist but not super sticky. You may notice it seems really oily; that’s okay. Put it in the fridge overnight or at least for three hours.

When ready to bake, remove dough from fridge and let sit 30 minutes. Set the oven to 350 degree F. Line a baking pan with parchment paper. Roll out the dough roughly 1/8 inch thick on a pastry mat. Cut it with cookie cutters and transfer it to the parchment paper.

Bake for 7–10 minutes, depending on the size and thickness of the cookies, rotating pans halfway through the baking time if baking more than one pan at time. Keep an eye on the oven and make sure not to overbake them. I baked until the edges just started to turn golden brown (9 minutes). Since they contain cashews and coconut, they will burn easily.

Recipe and photo submitted by Kim, Minneapolis, MN.

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Gluten-Free Coconut, Almond Getaways

Servings: 36 cookies
Preparation Time: 20–25 minutes

Ingredients:

• 1 3/4 cup organic sliced almonds
• 1/2 cup unsweetened, dried coconut flakes (or shredded coconut)
• 4 tablespoons organic brown rice flour
• 1/4 teaspoon salt
• 3 tablespoons organic heavy cream
• 3/4 cup whole cane sugar
• 4 tablespoons butter
• 1/2 teaspoon organic vanilla extract (gluten-free)

Directions:

Preheat oven to 350 degrees F.

In a food processor, grind almonds into small pieces, (but be careful not to process too long or it will get pasty). Place nuts into a large bowl. Then grind coconut flakes into small pieces (or use shredded coconut instead and do not process). Add coconut, brown rice flour, and salt to the almond pieces; combine well.

In a medium-sized, heavy saucepan over medium heat, combine cream, sugar, and butter; heat to boiling until sugar melts completely. Continue boiling mixture for 5 minutes, stirring constantly to ensure it does not burn.

Remove from heat and stir in vanilla, being careful as it will splash and sputter! Add sugar mixture to the nuts and stir to combine well.

Spoon mixture using a heaping tablespoon onto a baking mat or parchment-lined baking sheet. Spread to a thickness of no more than 1/4 inch and shaped into a circle. These will not spread.

Bake at 350 degrees F for 8–10 minutes or until golden brown. Let cool on baking sheet or they will fall apart. When cool, transfer to a serving platter and enjoy!

Recipe and photo submitted by Deanne, Glendale, AZ.

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