Servings: 10–15
Preparation Time: 15 minutes

Ingredients:

• 4 tablespoons Virgin Coconut Oil
• 1 1/2 cups chopped onion (about 1 large)
• 3 cloves garlic, crushed
• 1/4 cup celery, finely chopped
• 3 cups uncooked brown rice
• 6 cups water
• 1 1/2 tablespoons finely shredded or grated lime peel
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon paprika

Directions:

Melt coconut oil in Dutch oven or regular saucepan and add in onions and garlic; cook until onions are tender. Pour in the rice, water, lime peel, and spices. Cook until the rice is tender, about 45 minutes. Serve topped with grated lime peel and ground black pepper on top.

Variations:

For a more coconutty flavor, you can add some Coconut Cream Concentrate to the rice when you add the water.

For a spicy coconut rice, add in some chili powder when adding the spices.

You can also use lemon zest instead of lime zest in this recipe.

Recipe and photo submitted by Rachel, Fort Wayne, IN.

Submit your recipe here!

Servings: 18
Preparation Time: 15 minutes

Ingredients:

• 1/4 cup butter
• 1/4 cup Virgin Coconut Oil
• 3 eggs
• juice of 1/2 lime
• 1/4 cup milk or coconut milk (omit if you want less moisture)
• grated rind of 1 lime (Don’t need to get too crazy here.)
• 1 cup sugar (I used organic white.)
• 2 teaspoon almond extract
• 2 cups almond flour (firmly packed)
• 1/2 cup unsweetened, shredded coconut
• 1 teaspoon baking powder
• few dashes of salt

Directions:

Preheat oven to 350 degrees F.

Grease almond cake pan with extra coconut oil or palm shortening (I think a bread pan should work just fine but just won’t be as pretty).

Warm butter and coconut oil until it’s a little past softened (a bit melty).

Blend butter and coconut oil together and add remaining liquid ingredients and blend. Whisk in dry ingredients.

Pour batter into pan and bake for about 30 minutes. After 30 minutes place a piece of foil loosely on top. At this point it should be browned on the edges.

Bake the cake for another 25–30 minutes or until toothpick comes out clean and it doesn’t wiggle.

Allow cake to cool in pan and then invert and sprinkle with powdered sugar. If you get excited and try to invert it too soon, the cake will break. No one will blame you.

Recipe and photo submitted by Ann, Omaha, NE.

Submit your recipe here!

Whole Wheat Gingerbread Cookies

Ingredients:

• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• dash of nutmeg
• 3 cups whole wheat flour
• 2/3 cup blackstrap molasses, generous
• 1/3 cup coconut oil

Directions:

Preheat oven to 350 degrees F. Grease cookie sheets with additional coconut oil and set aside.

Mix all dry ingredients together. Add molasses and oil together and slowly blend into dry ingredients well. If it is too dry, add a tablespoon or two of water. Cookie dough should be of rolling consistency. You can roll and cut with cookie cutters or roll into a ball and use fork to press the cookie out.

Bake for 8–10 minutes for cookie-cutter cookies and about 15 minutes for rolled and fork-mashed cookies.

You can add walnuts or flaked coconut to the fork-pressed cookies, if desired.

Recipe submitted by Carol, Richfield, UT.

stock photo

Submit your recipe here!