Servings: 2 large loaves
Preparation Time: 15 minutes

Ingredients:

• 3 1/2 cups flour (I used 2 cups white flour and 1 1/2 cups of stone-ground whole wheat)
• 2 teaspoons baking soda
• 1 1/2 teaspoon Himalayan Salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 cups sugar or whole sugar
• 4 eggs
• 1 cup Gold Label Virgin Coconut Oil (measured as liquid)
• 2/3 cup water
• 2 cups cooked (mashed) pumpkin

Directions:

Preheat oven to 350 degrees F. Grease bread pans with extra coconut oil and flour.

Whisk all the dry ingredients together (the first six). Add remaining ingredients and mix just until combined. Do not overmix. Top loaves with crushed walnuts if desired.

Bake in preheated oven for 1 hour or until bread tests done.

Recipe submitted by Joleen, West Point, NE.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Triple Coconut, Cranberry Muffins

Servings: 12 muffins
Preparation Time: 15 minutes

Ingredients:

• 2 cups flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup dried coconut flakes
• 1 cup dried cranberries
• 3/4 cup coconut milk*
• 2 tablespoons coconut oil, melted
• 2 tablespoons butter, melted
• 1 teaspoon orange or lemon zest, grated
• 1/2 teaspoon vanilla extract
• 1 egg, lightly beaten
• extra coconut flakes

Directions:

Preheat oven to 400 degrees F.

Combine flour, sugar, baking powder, and salt with a whisk. Add coconut and cranberries. Make a well in the middle and pour in remaining ingredients except extra coconut flakes. Mix until just combined. Do not overmix.

Divide batter into 12 muffin cups lined with paper liners. Top with extra coconut flakes. Bake in preheated oven for 15–20 minutes or until a toothpick inserted in center comes out clean.

Remove muffins from pan immediately and cool on a wire rack.

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

Recipe submitted by Pat, Jackson, WI.

Recipe prepared by Pat and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Homemade Gluten-Free Granola Bars

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 2 cups gluten-free old fashioned rolled oats
• 1 cup sliced almonds
• 1 cup unsweetened, shredded coconut
• 1/2 cup fresh ground flax seed meal
• 3 tablespoons coconut oil
• 2/3 cup honey or maple syrup
• 1/4 cup light brown sugar or whole sugar, packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped, pitted dates
• 1/2 cup chopped, dried apricots
• 1/2 cup dried cranberries

Directions:

Preheat oven to 350 degrees F. Grease an 8 x 12-inch baking dish and line with parchment paper.

Toss the oats, almonds, and coconut together on a sheet pan and bake 10–12 minutes, stirring occasionally until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax seed meal.

Reduce the oven temperature to 300 degrees F.

Place the coconut oil, honey or maple syrup, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for 1 minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour mixture into the prepared 8 x 12-inch baking dish. Wet your fingers and lightly press the mixture evenly into the pan. Bake 25–30 minutes until light and golden brown. Cool in pan at least 2–3 hours before cutting.

Recipe and photo submitted by Katrina, Tampa, FL.

Submit your recipe here!