Chocolate, Coconut Bars

Servings: 20 bars
Preparation Time: 30 minutes

Ingredients:

Crust:

• 1/2 cup butter
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/8 teaspoon Himalayan Salt

Filling:

• 1 cup Coconut Cream Concentrate
• 1/2 cup raw honey
• 1 cup chocolate chips
• 2 tablespoons coconut oil

Topping:

• 3 cups shredded coconut

Directions:

Preheat oven to 350 degrees F.

Generously grease a 9 x 13-inch baking dish with coconut oil.

In a small saucepan, over low heat, melt butter. Add almond flour, coconut flour, and salt. Press the crust evenly into bottom of the greased baking dish.

In a small saucepan, over low heat, gently warm the Coconut Cream Concentrate, honey, and coconut oil. Add chocolate and stir until smooth. Remove from heat and spread over the crust layer.

Top with 3 cups shredded coconut, spread evenly across top layer, pressing down slightly into the filling layer.

Bake in oven about 10 minutes, or until the coconut is toasted.

Cool completely on the counter, and then refrigerate until firm. Cut into bars, and store in the refrigerator.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

GAPS Chocolate, Zucchini Bread

Servings: 6 mini loaves
Preparation Time: 25 minutes

Ingredients:

Wet ingredients:

• 3 cups packed finely shredded zucchini
• 10 eggs (large), room temp
• 1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil, melted
• 1 teaspoon almond extract
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon orange extract
• 3/4 cup Healthy Traditions raw honey, melted
• 2 ounces unsweetened bakers chocolate, melted
• 4 ounces applesauce, unsweetened

Dry ingredients:

• 2/3 cup coconut flour, sifted
• 1/3 cup almond flour*
• 3/4 cup cocoa powder, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Optional:

• 1/2 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F.

In large bowl, combine wet ingredients and mix well. Add dry ingredients to the bowl and whisk until combined. Pour batter into greased pans and bake for about 18–25 minutes or until a toothpick inserted in the center comes out clean.

Keeps well in the fridge or in an airtight container on the counter.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes here!

Cassava and Almond Flour Biscuits and Gravy

Servings: 4
Preparation Time: 30 minutes

Ingredients:

Biscuits:

• 1/2 cup almond flour*
• 1/4 cup arrowroot starch
• 1/4 cup cassava flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup palm shortening or butter
• 1/4 cup coconut milk**

Gravy:

• 1 tablespoon coconut oil
• 1/2 pound breakfast sausage
• 2 tablespoons arrowroot starch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sage
• 1 cup coconut milk

Directions:

In a mixing bowl, combine almond flour, arrowroot starch, cassava flour, baking powder, and salt. Cut in shortening until you get coarse crumbles. Slowly add in milk until dough forms. Form into about 8 biscuits.

Bake at 375 degrees F for about 15–20 minutes or until cooked through.

Meanwhile, heat oil in a large skillet. Add in sausage, crumble, and brown it for about 10 minutes or until completely cooked through. Sprinkle on arrowroot starch and stir until mixture is like a thick paste. Sprinkle on salt, pepper, and sage. Slowly pour in milk and bring to a simmer over low heat, stirring constantly. Once mixture thickens, turn off heat and let rest.

Pour warm gravy over hot biscuits and serve.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

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