Dairy-Free, Cranberry or Blueberry, Lemon Scones

Servings: 10
Preparation Time: 25 minutes

Ingredients:

• 2 cups flour
• 1 tablespoon whole cane sugar
• 2 teaspoons baking powder
• 1 teaspoon organic lemon peel, zested
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup palm shortening
• 1/2 cup dried cranberries or blueberries
• 3/4 cup coconut milk*

Directions:

Scones

Preheat oven to 450 degrees F.

In a bowl stir together flour, sugar, baking powder, lemon peel, salt, and baking soda. Using a mixer or pastry blender, cut in shortening until the mixture resembles coarse crumbs.

Add dried fruit; toss until well mixed.

Make a well in the center of the flour mixture. Add coconut milk all at once. Stir until just moistened.

Place the dough on a lightly floured surface. Knead dough by folding and gently pressing for 10–12 strokes, or until the dough is nearly smooth. Pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured round cutter.

Place dough circles on an ungreased baking sheet. Bake about 10 minutes, or until golden. Remove biscuits from the baking sheet; cool about 5 minutes.

After cooling drizzle scones with prepared Lemon Glaze if desired and serve warm.

To Make Lemon Glaze

In a small bowl combine 3/4 cup powdered sugar, 1 teaspoon fresh lemon zest, 1 teaspoon fresh lemon juice, and 3–4 teaspoons fresh coconut milk, enough to reach glazing consistency.

To Make Fresh Homemade Coconut Milk

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

Amalia from Milford, Nebraska, won $50 for this recipe and photo! Submit your recipes and photos here

Gluten-Free, Apple, Almond, Cinnamon, Oatmeal Muffins

Servings: 18
Preparation Time: 30 minutes

Ingredients:

• 4 cups chopped organic apples
• 4 cups rolled oats
• 1/2 cup coconut flour
• 4 teaspoon baking powder
• 2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut oil, plus more for greasing muffin tin
• 8 eggs
• 1 cup milk or non-dairy milk*
• 1 teaspoon almond extract

Directions:

Preheat oven to 350 degrees F.

Grease 18 muffin cups with coconut oil.

Combine all dry ingredients and all wet ingredients separately. Then combine the wet with the dry.

Fill muffin cups halfway and bake for 20 to 25 minutes.

Top freshly baked muffins with a little maple syrup or raw honey, if preferred.

*Homemade Coconut Cashew Milk – recipe here. Homemade Coconut Milk – recipe here.

Kelly from Monterey, California, won $50 for this recipe and photo! Submit your recipes here!

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!