Pumpkin, Chocolate Chip Muffins

Servings: 24 muffins
Preparation Time: 15 minutes

Ingredients:

• 3/4 cup whole sugar
• 1/2 cup coconut oil, melted
• 4 eggs
• 2/3 cup whole milk
• 2 cups pumpkin
• 1 1/2 cups unbleached, all-purpose flour
• 1 1/2 cups whole wheat flour*
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger (optional)
• 1/2 teaspoon salt
• 1 teaspoon freshly grated nutmeg
• 1 cup chocolate chips

Directions:

Preheat the oven to 400 degrees F. Line muffin pans with paper liners.

Beat sugar, oil, and eggs together. Whisk in milk and pumpkin.

In separate bowl, mix together remaining ingredients. Add to pumpkin mixture and stir just until combined (batter should still be on the lumpy side).

Divide batter between the muffin cups and bake in preheated oven for 15–20 minutes or until toothpick inserted into middle of muffin comes out clean.

*You can use 100% whole wheat flour if you want.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Breakfast in a Cup

Servings: 2
Preparation Time: 5 minutes

Ingredients:

• 2 frozen bananas
• 1/2 cup rolled oat flakes
• 1 cup milk (use more or less to adjust to desired consistency)
• 1/2 cup coconut peanut butter or peanut butter
• 1–2 tablespoons coconut oil, melted
• dash cinnamon
• 1 teaspoon vanilla
• 1 cup spinach (optional)

Directions:

Place all ingredients in a good blender. Blend until smooth and well mixed. Pour into 2 glasses and drink immediately.

Recipe submitted by Sierra, Rolla, MO.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Coconut Cream Doughnuts

Servings: 15
Preparation Time: 2 hours

Ingredients:

• 2 (.25 ounce) packages active dry yeast
• 1/4 cup warm water
• 1/2 cup sugar
• 1 teaspoon salt
• 1 1/2 cups lukewarm milk
• 1/3 cup palm shortening
• 2 eggs
• 5 cups unbleached, all-purpose flour
• 3 cups palm shortening
• 1 cup coconut oil

Coconut Cream Glaze:

• 1/4 cup Coconut Cream Concentrate
• 1/4 cup butter
• 1/2 cup powdered sugar
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream, add more as needed

Directions:

Sprinkle yeast over warm water and let stand for 5 minutes or until foamy.

In a large bowl of an electric mixer, mix the yeast mixture, sugar, salt, milk, shortening (1/3 cup), eggs, and 2 cups of flour. Mix for a few minutes on low speed. Add remaining flour a heaping 1/2 cup at a time until the dough no longer sticks to the bowl. Knead for about 5 minutes until smooth and elastic.

Place the dough into a coconut oil–greased bowl and cover with a damp towel. Set in a warm place to rise until doubled.

Turn dough onto a floured surface and gently roll out to about 1/2 inch-thickness. Cut with a floured cutter. Cover with a light cloth and let doughnuts rise until doubled.

Heat 3 cups palm shortening and 1 cup coconut oil in a deep fryer or large pot/skillet to 350 degrees F. Using a wide metal spatula, place doughnuts into oil and fry on each side until golden brown. Drain on wire racks and dip into glaze while warm.

Coconut Cream Glaze:

Place all ingredients except heavy cream into a small saucepan over low heat. Whisk until butter is melted, adding heavy cream until desired consistency is reached. Mixture will look oily and curdled at first, but keep adding heavy cream and it will come together.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!