Whole Wheat Bread

Servings: 2 loaves
Preparation Time: 2 hours, 30 minutes

Ingredients:

• 2 3/4 cups warm water*
• 1/4 cup plus 2 tablespoons honey
• 4 teaspoons active dry yeast
• 1/3 cup coconut oil
• 4 teaspoons lemon juice
• 4 teaspoons salt
• 1 cup oat bran
• 2 cups whole wheat flour
• 4+ cups unbleached, all-purpose flour
• butter, as needed

Directions:

Mix water and 2 tablespoons honey together in glass bowl. Sprinkle yeast over the water, then let proof for 10 minutes. Add the rest in order given and mix well. Add more flour as needed, perhaps up to four cups until dough is no longer sticky.

Knead until the dough is smooth and elastic.** Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide it in half. Let rest 10 minutes.

Shape into loaves and place in greased pans. Let rise until nearly double, about 1 hour. 20 minutes before the loaves are finished rising a second time, set oven to 350 degrees. When they are done rising and oven is at the right temperature, bake for 25–35 minutes or until the bread is golden brown on top and sounds hollow when tapped. Brush the tops of the loaves with butter.

*Usually, I test the water by sticking my finger in it, and if I can just barely leave my finger in the water for 5 seconds, then I know it’s the right temperature.

**The dough is elastic “if you lightly poke your finger in the dough, it pretty much springs back.”

Recipe and photo submitted by Ra’chel, Heredia, Costa Rica.

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Pineapple, Coconut Salad

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 15 ounces pineapple (fresh or canned), in chunks
• 1/3–1/2 cup shredded, unsweetened dried coconut
• 1/2 cup sour cream (yogurt, if preferred)
• 1–2 tablespoons Healthy Traditions honey, to taste
• 1 teaspoon vanilla
• 1 tablespoon arrowroot
• pecans, optional

Directions:

Place pineapple in a bowl (drain off extra juice) and add shredded coconut. Mix the sour cream (or yogurt), honey, vanilla, and arrowroot together and pour over the pineapple.

Marinate in refrigerator to moisten the coconut and allow the flavors to blend. Sprinkle with chopped pecans just before serving, if desired.

Recipe submitted by Janet, Springtown, TX.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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No-Bake Chocolate, Coconut, Oatmeal Cookies

Servings: approximately 24 cookies
Preparation Time: 15 minutes

Ingredients:

• 1/4 cup sugar
• 1/4 cup cocoa
• 1/4–1/2 cup coconut oil
• 1/4 cup milk
• 1 1/2 cups oats
• 1/4 cup natural peanut butter or coconut peanut butter
• optional: 1/4 cup shredded coconut

Directions:

Combine sugar, cocoa, coconut oil, and milk in a saucepan. On medium heat, bring to a boil. Once mixture has reached a rolling boil, boil for exactly 1 minute.

Remove from heat. Stir in peanut butter and oatmeal. Also stir in shredded coconut, if using.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes. Place in refrigerator after cooling at room temperature for faster firming. The cookies will become firmer as they sit longer.

Makes approximately 24 cookies, depending on size. Store in refrigerator.

Recipe submitted by Cindy, Forreston, IL.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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