Tender and fluffy from the all the eggs and yogurt, lightly nutty from the whole wheat flour, and oh-so-flavorful from the cinnamon, apples, and coconut, these pancakes are a comforting and delicious fall “treat”—breakfast, brunch, breakfast for dinner…YUM!

Coconut, Apple, Walnut Pancakes

Servings: 4 (twelve 4-inch pancakes)
Preparation Time: 20 minutes

Ingredients:

• 1 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon cinnamon
• 4 soy-free eggs
• 1 cup whole milk plain yogurt
• 1/4 cup milk
• 1/4 cup chopped walnuts
• 1/4 cup shredded coconut
• 1/4 cup apple topping (recipe below)
• coconut oil

Apple topping:

• 4 medium-sized Fuji apples, diced small, but not fine
• 1–2 tablespoons whole sugar, as desired
• 1/8–1/4 teaspoons cinnamon, to taste
• 1/2 teaspoon vanilla
• 1 tablespoon water
• 1 tablespoon grass-fed butter

Directions:

Topping:

In a small saucepan, combine apples, sugar, cinnamon, and vanilla. Set aside 1/4 cup of the raw apple mixture to use in the pancakes. Add water and butter to the rest and simmer on low heat while you make the pancakes, stirring occasionally. The apples should be soft and permeated with flavor but still firm. Do not boil.

Pancakes:

Sift together first five ingredients and set aside.

Beat eggs, then blend in yogurt and milk until smooth. Add dry ingredients, stirring only until moistened. The batter will be lumpy, which is fine. Do not over stir or pancakes will not rise to be light and fluffy. Add the 1/4 cup apple topping, walnuts, and coconut and gently stir only to combine.

Preheat a cast iron skillet or griddle on medium-low heat, grease lightly with coconut oil, and ladle batter to the desired pancake size, spreading batter gently and evenly to about 1/3-inch thick. When tops start to bubble, flip to cook the other side. Flip only once and do not press or otherwise disturb while cooking. Regrease pan with more coconut oil as needed.

Enjoy warm, topped with grass-fed butter, maple syrup, and apple topping. Garnish with a bit more shredded coconut and a pinch of cinnamon, if desired.

Recipe and photo submitted by Lydia, Salem, VA.

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Gluten-Free Vegetarian “Mexican” Lasagna

Servings: 8–10

Preparation Time: 15 minutes

Ingredients:

• 1 onion
• 1 jalapeño
• 1 green pepper
• 2 tablespoons coconut oil
• 1/2 cup frozen corn
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• nine 6-inch corn tortillas
• 1/2 cup salsa
• 16 ounces organic refried beans
• 8 ounces shredded cheese
• cilantro for garnish

Directions:

Slice onion, jalapeño, and green pepper and sauté in coconut oil in a large saucepan over medium heat until softened but still slightly crisp, 5–7 minutes. Add frozen corn and heat through. Season with ground cumin and salt. Remove from heat.

Preheat oven to 375 degrees.

Using 8 x 10-inch pan, cut 3 tortillas to cover bottom of pan. In a small bowl, combine salsa and refried beans. Spread beans over tortillas and top with half of the cheese.

Top with another layer of tortillas and green pepper/onion mixture. Top with final layer of tortillas and remaining cheese.

Bake covered with aluminum foil for 20 minutes. Uncover and continue baking another 10–15 minutes until top is golden brown.

Serve topped with cilantro.

Recipe and photo submitted by Tammy, Union City, TN.

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Coconut Ranch Party Dip

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup coconut mayonnaise
• 1/2 cup sour cream, crème fraîche, or yogurt
• 1/2 cup Coconut Cream Concentrate
• 4 tablespoons virgin palm oil
• 1 small clove garlic
• 1–2 tablespoons Italian herb mix (recipe below)

Italian herb mix:

• 2 tablespoons dried oregano
• 1 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon celery seeds
• 1 tablespoon salt

Directions:

Process all ingredients in blender until well mixed and creamy.

Note: use only 1–2 tablespoons of seasoning mixture, not the entire recipe.

I would suggest doubling or tripling the recipe. The dip just doesn’t stick around!

Recipe submitted by Alisse, Orange County, CA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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