Sprouted Flax and Raisin Cookies

Servings: 20 cookies
Preparation Time: 45 minutes

Ingredients:

• 1 cup flax meal, sprouted
• 1 cup tapioca flour
• 1/4 cup coconut flour
• 1/2 cup whole cane sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoon Ceylon cinnamon
• 1/2 cup butter or ghee, melted
• 1 tablespoon vanilla extract
• 2 eggs
• 1 1/2 cups raisins

Directions:

Preheat oven to 375 degrees F.

In a large bowl, combine the dry ingredients. Add the wet ingredients and mix until well combined. Fold in the raisins.

Use a regular-size cookie scoop to place batter on a greased cookie sheet. Flatten the balls slightly.

Bake about 12 minutes.

Cool the cookies on a cooling rack and serve with your favorite milk beverage.

Jenny from Hendersonville, Tennessee, won $50 for this recipe and photo! Submit your recipes and photos here! for a chance to win $50!

Gluten-Free, Winter-Thyme, Satisfying Soup

Servings: 10–12
Preparation Time: approximately 1 hour

Ingredients:

• 5–7 cups hard winter squash – precooked in oven, scooped from skin, well blended
• 2 cups purified water
• 1/2 cup coconut flour
• 2 onions, finely diced
• 2 tablespoons Gold Label Virgin Coconut Oil
• 2 tablespoons grass-fed butter
• 2 teaspoons thyme
• 2 teaspoons ginger (ground, grated, diced, or juiced)
• 2 cups Coconut Cream Concentrate or organic half-and-half or heavy cream from grass-fed cows may be substituted
• 1 1/2 teaspoons ground black pepper
• 2–3 tablespoons salt
• 1/4 cup organic fermented soy sauce
• organic cheddar cheese from grass-fed cows, optional

Directions:

Place squash in a large pot and set aside.

Whisk together coconut flour and the 2 cups of water; set aside.

Sauté the diced onions with the thyme and ginger in the oils until clear and tender. Cool slightly.

Combine the Coconut Cream Concentrate, black pepper, salt, and fermented soy sauce with the squash, onions, and flour/water mix in the pot.

Heat to just under a boil and simmer 20 minutes.

Add Coconut Cream Concentrate and optional cheese.

Bring back to serving temperature.

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Lemon, Tarragon, Coconut Flour Muffins

Servings: 6 mini muffins
Preparation Time: 20 minutes

Ingredients:

• 3 pastured eggs, room temperature
• 2 tablespoons coconut oil, melted
• 1/2 cup coconut milk*
• 1/4 cup plus 2 tablespoons coconut flour
• 1/4 teaspoon non-aluminum baking powder
• 1/4 teaspoon salt
• 1 fresh lemon, juiced
• 1 tablespoon fresh tarragon, finely chopped

Homemade Coconut Milk:

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

Directions:

Preheat oven to 400 degrees F. Line a muffin tin with 6 paper liners.

Whisk together eggs, coconut oil, and coconut milk. Sift in coconut flour and baking powder. Add seasonings and stir again.

Spoon batter equally into muffin liners. Bake for 10 minutes, and then rotate muffin tin. Bake an additional 5–10 minutes until the edges of the muffins begin to brown.

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