Lemon, Rosemary, and Yogurt Cake

Servings: 1 loaf cake
Preparation Time: approximately 15–20 minutes, plus baking and cooling

Ingredients:

Cake:

• 3/4 cup cultured butter or grass-fed butter or coconut oil*, room temperature
• 1/2 cup raw honey
• 2 tablespoons freshly squeezed lemon juice
• zest from one lemon
• 2 teaspoons organic vanilla extract
• 1/2 cup cultured plain yogurt
• 3 eggs 
• 1 1/2 cups all-purpose flour
• 2 teaspoons aluminum-free baking powder
• 1/2 teaspoon salt
• 1 tablespoon fresh rosemary, finely chopped

Glaze:

• 1 cup organic powdered sugar
• 3–4 tablespoons freshly squeezed lemon juice
• fresh rosemary sprigs

Directions:

Preheat the oven to 350 degrees F. Cream the butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt, then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.

Mix for an additional minute, scraping down the bowl, until the mixture is well combined and smooth.

Pour the batter into a loaf pan that has been greased with coconut oil.

Bake for 45 to 50 minutes.

Cool in the pan for 10 minutes.

Remove the cake from the pan and finish cooling on a wire rack.

Make the glaze by whisking together the powdered sugar and fresh lemon juice. Add more sugar and lemon juice as needed.

Drizzle glaze over cake and add rosemary sprigs. Let glaze stand until completely set.

Serve with fresh, homemade, coconut milk.

*See: How to Use Coconut Oil in Baked Goods

“Swapping out butter for coconut oil is fairly straightforward for most recipes.

The main issue in the butter and coconut oil swap would be the fact that butter is a “water-in-oil emulsion” and is made up of butterfat, milk proteins and water. Coconut oil at the most will have a .1% total amount of H2O, and thus the way these two fats act in many recipes will vary. In order to mimic a more butter-like quality, try adding 1/2-1 teaspoon of water per 1/2 cup of coconut oil used in any recipe that usually requires butter.

If you think avoiding suspicious non-food ingredients and experimenting with a new, fun ingredient in baked goods sounds like a good idea, give coconut oil a try. Whether you use it in baking as a natural non-stick product or as a shortening and/or flavoring, coconut oil is an easy and very versatile product to use.” (Source.)

Recipe and photo by Orissa. Submit your recipes and photos here.

Spiced Sweet Potato Spirals

Servings: 4
Preparation Time: 20 minutes

Ingredients:

• 1 tablespoon coconut oil
• 3–4 medium sweet potatoes, peeled and spiral cut
• 1 small red onion, sliced
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin

Directions:

Heat the coconut oil in a large skillet. Add sweet potato spirals, onion, and garlic. Add all of the seasonings and stir well.

Cook over medium heat for about 15–20 minutes or until soft, tossing a few times during cooking.

Serve hot.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!

Robust Raw Cacao Pie with Nut and Fruit Crust

Servings: approximately 16 slices
Preparation Time: approximately 15–25 minutes, plus chill time

Ingredients:

For the Raw Crust:

• 2 cups raw cashews
• 2 cups sun or shade dried raisins
• 1 cup unsweetened shredded coconut

For the Raw Cacao Filling:

• 1 cup raw honey
• 1 cup (approximately 1/2 pound cacao nibs) raw cacao nibs or raw cacao powder
• 2 tablespoons cold pressed extra virgin olive oil

Source organic, pesticide free ingredients.

Directions:

Make the Raw Crust:

Process all ingredients in a food processor until the mixture sticks together, retaining some texture. Then press evenly into a 9-inch pie pan and allow to chill in the refrigerator while you prepare the filling.

Make the Raw Filling:

Process raw cacao nibs in a food processor until they are crumbly. Next add raw honey and olive oil, process again until the mixture is smooth.

Pour the filling into the prepared raw crust and allow to set up in the refrigerator overnight. This pie is best served cold.

Note: Enjoy a slice plain (with a cup of coffee) or drizzled with honey or topped with your favorite fresh fruit. This rich pie has a very robust flavor because of the cold pressed olive oil. If you wish to make a milder tasting pie, Gold Label Virgin Coconut Oil may be substituted for the olive oil.

Recipe and photo by Orissa. Submit your recipes and photos here!