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

Blueberry Superfood Smoothie

Servings: 1
Preparation Time: 10 minutes

• 1 teaspoon chia seeds
• 1 cup milk of choice*
• 1/2 cup frozen or fresh blueberries
• 1 small raw beet
• 1 rounded teaspoon shredded coconut
• 1 tablespoon Coconut Cream Concentrate
• 1 tablespoon protein powder, optional
• 2 teaspoons nuts of choice, pumpkin seeds, or hemp hearts
• 1 teaspoon–1 tablespoon raw honey
• 4 ice cubes

Homemade Coconut Milk:

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

Directions:

Place chia seeds in a blender and cover with milk. Let sit for a few minutes while you prepare the rest of the ingredients.

Add remaining ingredients to the blender and puree until very smooth and creamy.

Cheryl from Carbondale, Illinois,  won $50 for this recipe and photo! Submit your recipes here!

Gluten-Free, Slow Cooker, Blueberry, Peach Crisp with Vanilla, Coconut Milk Ice Cream

Servings: 10
Preparation Time: 3 hours

Ingredients:

Blueberry Peach Filling:

• 8 peaches, peeled and thinly sliced
• 2 cups blueberries
• 1 teaspoon ground ginger
• 1/4 cup raw honey

Crisp:

• 2 teaspoons ground cinnamon
• 1 1/2 cups almond flour*
• 1/4 cup arrowroot starch
• 3 tablespoons coconut flour
• 1/2 teaspoon salt
• 1/4 cup raw honey
• 1/3 cup palm shortening, or coconut oil, melted

Vanilla Ice Cream:

• 2 cups coconut milk**
• 1 cup almond milk, unsweetened
• 1 teaspoon vanilla extract
• 1/2 cup whole cane sugar
• fresh vanilla bean, if desired

Directions:

Filling:

Grease a slow cooker with coconut oil or palm shortening. Add peaches, blueberries, ginger, honey, and cinnamon; toss until combined.

Crisp:

In a small bowl, combine almond flour, arrowroot starch, coconut flour, salt, honey, and coconut oil or palm shortening.

Mix with a fork until blended and crumbly. Sprinkle crumb mixture over fruit. Cover and slow cook on low heat for 2–3 hours. Turn off and let mixture set up.

Coconut Ice Cream:

Whisk together coconut milk, almond milk, vanilla, sugar, and vanilla bean until sugar is dissolved. Churn according to ice cream maker instructions.

*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 Columbus, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!