Banana-Goji Ice Cream

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 2 bananas, sliced and frozen
• 1 cup Coconut Cream Concentrate
• 1 scoop vanilla protein powder
• 1/4 cup goji berries, ground

Directions:

Process the bananas, Coconut Cream Concentrate, and protein powder in a food processor until smooth. Pulse in the goji berries. Scoop mixture into a freezer-safe container lined with parchment paper, if desired. Freeze to desired, yet scoopable, consistency.

Serve with homemade hot fudge and sprinkle with additional goji berries and/or chocolate chips or coconut to serve.

Recipe and photo submitted by Charlene, Wareham, MA.

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Coconut Flour, Banana Pancakes

Servings: 8
Preparation Time: 15 minutes

Ingredients:

• 3 eggs
• 1/2 cup mashed or chopped banana
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 tablespoons honey
• 2 tablespoons coconut flour
• coconut oil

Add-ins (optional): dried blueberries, walnuts, or coconut flakes.

Directions:

Let sit for about 5 minutes. This allows the coconut flour to thicken the batter.

Pour batter onto pan or griddle (silver dollar size). Cook on the first side for about 4–6 minutes, depending on the heat level. They will begin to bubble at about 2 minutes, but don’t get impatient and flip them!

Okay, they should start to look as if the top side is nearly done cooking. You can tell it is the right time when the top takes on more of a matte look and no longer looks like raw batter. At this point they are ready to be flipped.

Recipe and photo submitted by Brittany, Fishers, IN.

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Gluten-Free, Dairy-Free, Banana, Walnut, Coconut Flour Muffins

Servings: 9
Preparation Time: 35 minutes

Ingredients:

• 1/2 cup walnuts, chopped
• 1 cup bananas, mashed
• 1/2 cup honey
• 1/2 cup coconut flour
• 1/3 cup melted coconut oil
• 3 whole eggs
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda

Directions:

Preheat oven to 350 degrees F.

Place cupcake liners into muffin tins or grease liberally, and dust using coconut flour.

Chop walnuts into small pieces.

In a mixing bowl, mash bananas until creamy; stir in honey.

Add coconut flour, melted coconut oil, eggs, and salt in with the bananas and honey. Using a hand mixer or whisk, mix thoroughly for one minute.

Allow batter to sit for two minutes to allow the coconut flour time to absorb the liquids.

Add baking soda and walnuts to the batter and stir quickly but only as long as it takes to thoroughly mix in the baking soda.

Fill 9 cupcake forms until full, or you may underfill equally to make an even dozen.

Bake for 25 minutes or until lightly browned on top and a toothpick inserted comes out clean.

Recipe and photo submitted by Starlene, Phoenix, AZ.

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