Fresh Coconut Milk, Fruit Porridge

Servings: 2
Preparation Time: 15 minutes

Ingredients:

• 1 cup almond pulp
• 1 teaspoon coconut oil
• 1/2–1 cup coconut milk*
• 1/4 cup coconut flakes
• 1 teaspoon vanilla
• 1/2 cup mixed berries
• 1 banana, sliced
• 1/4 cup mango, diced
• dash ground cinnamon

Homemade Coconut Milk:

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

Directions:

In a saucepan, combine almond pulp, coconut oil, 1/2 cup coconut milk, coconut flakes, vanilla, berries, banana, mango, and cinnamon. Bring to a low boil and simmer for just a few minutes until warm. Add more milk, if needed.

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Grain-Free Coconut Cocoa Granola

Servings: 8
Preparation Time: 2 hours

Ingredients:

• 1/4 cup coconut oil
• 1/4 cup whole cane sugar
• 1/4 cup raw honey
• 1/3 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 cup coconut flakes
• 1 cup finely sliced almonds

Directions:

In a small saucepan, melt coconut oil. Add sugar, honey, and cocoa powder to the pan and cook for about 10 minutes over low heat. Remove from heat and add in vanilla, coconut flakes, and almonds. Stir until flakes and almonds are coated in cocoa mixture. Let cool for a few minutes in the saucepan.

Spread mixture onto a baking sheet lined with wax or parchment paper and let cool for about an hour or two. Break mixture into pieces and store in a sealed container.

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Cassava and Almond Flour Biscuits and Gravy

Servings: 4
Preparation Time: 30 minutes

Ingredients:

Biscuits:

• 1/2 cup almond flour*
• 1/4 cup arrowroot starch
• 1/4 cup cassava flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup palm shortening or butter
• 1/4 cup coconut milk**

Gravy:

• 1 tablespoon coconut oil
• 1/2 pound breakfast sausage
• 2 tablespoons arrowroot starch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sage
• 1 cup coconut milk

Directions:

In a mixing bowl, combine almond flour, arrowroot starch, cassava flour, baking powder, and salt. Cut in shortening until you get coarse crumbles. Slowly add in milk until dough forms. Form into about 8 biscuits.

Bake at 375 degrees F for about 15–20 minutes or until cooked through.

Meanwhile, heat oil in a large skillet. Add in sausage, crumble, and brown it for about 10 minutes or until completely cooked through. Sprinkle on arrowroot starch and stir until mixture is like a thick paste. Sprinkle on salt, pepper, and sage. Slowly pour in milk and bring to a simmer over low heat, stirring constantly. Once mixture thickens, turn off heat and let rest.

Pour warm gravy over hot biscuits and serve.

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