Amaranth, Whole Wheat Muffins

Ingredients:

• 1/2 cup whole wheat pastry flour
• 1 cup organic amaranth flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup water mixed with 1 1/2 tablespoons Coconut Cream Concentrate
• 1 teaspoon vanilla
• 1/4 cup coconut oil
• 1/4 cup honey
• 1/2 cup organic raisins
• 1/2 cup chopped almonds or 1/4 cup almonds and 1/4 cup hazelnuts

Directions:

Preheat oven to 350 degrees F. Grease muffin tins or line with paper liners.

In a large bowl, mix together whole wheat flour, amaranth flour, baking powder, and salt.

In another bowl, beat egg, water, Coconut Cream Concentrate, vanilla, oil, and honey together. Gradually mix the flour mixture into the liquid mixture. Stir everything well. Stir in raisins and chopped nuts. Fill muffin tins 3/4 full and bake for about 20 minutes or until they become golden.

Makes 12 muffins. Bon appetite!

Recipe submitted by Tanya, Austin, TX.

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Coconut Cream, Green Smoothie

Ingredients:

• 4 cups greens: baby lettuce, spring mix, chard, spinach etc. (only greens, not veggies)
• 2–3 tablespoons Coconut Cream Concentrate
• 1 tablespoon ground flax seeds
• 1–2 apples, cored and sliced
• 4 good-sized bananas
• 1 cup frozen peaches or mango chunks
• 1/2 cup water or organic apple juice

Directions:

Put ingredients in blender in order listed. Add more water or juice if needed. Blend to a smooth, yet thick, consistency.

For a delicious change, any frozen berries can be used instead of the peaches or mangos.

This makes a wonderful and healthy breakfast. Enjoy!

Recipe submitted by Patti, Cheyenne, WY.

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• 1 banana
• 1/2 cup orange juice—more or less, depending on how thick or thin you want it
• 3 tablespoons Virgin Coconut Oil, liquefied
• 1 tablespoon Coconut Cream Concentrate
• 3 tablespoons organic, whole milk, vanilla yogurt
• 3 ice cubes

Directions:

Blend everything together in blender! This is also good by adding 5 frozen strawberries. Enjoy!

Recipe submitted by Betsy, West Bend, WI.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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