Super Moist Zucchini Coffee Cake

Servings: 18
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups maple syrup
• 3 eggs, (extra large)
• 1/2 cup coconut oil
• 2 1/2 cups whole wheat flour
• 2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup chopped pecans
• 1 cup organic raisins
• 4 cups peeled, cored and shredded zucchini

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 14-inch pan or cover bottom of pan with parchment paper.

In a large bowl, blend the syrup, eggs, and oil.

Sift together flour, spices, salt, and baking soda and add to egg mixture.

Stir in the nuts, raisins, and zucchini.

Pour batter into prepared pan and bake for 40 minutes.

Serve warm or chilled.

Note: Try adding 1 cup of coconut for additional flavor and texture.

Recipe and photo submitted by Carol, Owen Sound.

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Gluten-Free Coconut, Chocolate Chunk Scones

Servings: 16
Preparation Time: 15 minutes

Ingredients:

• 2 1/2 cups almond meal*
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup sugar
• 2 eggs, (large)
• 1/3 cup coconut oil (melted)
• 1/3 cup shredded coconut (toasted)
• 1/2 cup chopped pecans
• 1 cup dark chocolate chips or chunks

Directions:

Preheat oven to 350 degrees F.

Line a large baking sheet with parchment paper.

In a large bowl, combine almond meal, salt, and baking soda. Whisk together sugar, eggs, and coconut oil in a smaller bowl.

Stir the wet ingredients into the dry ingredients until well combined. Then, fold in remaining ingredients.

Drop the batter in scant 1/4 cup portions onto the baking sheet. Brush the tops with cream or egg wash, if desired.

Bake 14–17 minutes until golden brown or toothpick inserted in the center of a scone comes out clean. Cool for 20–30 minutes before serving.

Enjoy!

Recipe and photo submitted by Carol, Libertyville, IL.

*To make your own almond meal, grind almonds just until a moist meal consistency is reached. Be careful not to over blend.

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This smoothie is rich, creamy, fruity, and very filling. The natural, energy-boosting properties of coconut oil make it the perfect way to start your day!

Raspberries and Cream Breakfast Smoothie

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1/4 cup heavy cream
• 3/4 cup milk
• 1 honey date (optional)
• 1/2 teaspoon vanilla extract or vanilla powder
• dash ground nutmeg
• 3–4 tablespoons rolled oats
• 1 cup frozen raspberries
• 1–2 tablespoons coconut oil, melted

Directions:

Combine all ingredients except raspberries and coconut oil and let soak for 1 hour or up to overnight.

Place all ingredients except coconut oil into a blender and blend until smooth while pouring coconut oil into blender in a steady stream.

Pour into a glass and enjoy!

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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