Orange, Coconut, Carob Fudge
Walnuts, shredded coconut, and honey combine in this orange flavored fudge.
Tag: coconut oil
Zucchini Frittata
Author’s Note – A frittata is an Italian omelet that is typically cooked in olive oil, but I have made some delicious frittatas using only Expeller-Pressed Coconut Oil (EPCO). You could use a combination of olive oil and EPCO if you wanted some olive oil flavor.
No-Bake Chocolate, Coconut, Peanut Butter Cookies
No-Bake Chocolate, Coconut, Peanut Butter Cookies
Ingredients:
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil
- 1/4 cup cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 cup peanut butter
- 1 cup quick oats*
- 1 teaspoon vanilla extract
Directions:
Combine first 4 ingredients in a small pot and bring to a boil. Boil 3 minutes and remove from heat. Stir in peanut butter, oats, and vanilla.
Drop by spoonfuls onto waxed paper. I like to store mine in the freezer, but the fridge also works if you don’t want them quite so hard. Makes about 12 cookies.
*You can substitute some dried coconut for the oats, especially if you want gluten-free.
Recipe submitted by Joy, Lobelville, TN.
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Toasted Coconut Cream
Author’s Note – Recipe may be doubled, tripled, or more, depending on amount desired. If you love toasted coconut, make this recipe in fairly large quantities.
Honey-Sweetened Hot Fudge Sauce
Author’s Note – I emphasize the salt step because it really is important. The salt really brings out the chocolate flavor.
Coconut Barbecue Sauce
Coconut Barbecue Sauce
Ingredients:
- 1/2 cup coconut oil
- 1/2 cup raw, unfiltered cider vinegar or coconut water vinegar
- 8 ounces tomato sauce
- 2 tablespoons chopped onion
- 1 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon celery seed
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sage or poultry seasoning
- 1 tablespoon raw honey
Directions:
Combine all ingredients in a cooking pot. Bring to boil over medium-high heat, stirring occasionally. Boil one minute. Lower temperature and simmer for 20–30 minutes uncovered. Strain out onion bits, if desired.
Store in refrigerator for up to 10 weeks.
Note: Seasonings can be adjusted to taste.
Recipe submitted by Karen, Dade City, FL.
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No-Bake, Almond/Coconut Energy Morsels
Author’s Note – Wrap in wax paper to carry with you (in case the oil melts a bit in a warm climate) for an afternoon energy boost!
Cherry Muffins
Cherry Muffins
Ingredients:
- Expeller-Pressed Coconut Oil for greasing pan
- 2 cups freshly ground white wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoons Himalayan Salt
- 1 cup sour cream
- 1 egg
- 1 tablespoon Coconut Cream Concentrate, thinned with water to about 2–4 tablespoons
- 1 (9 ounce) jar cherry jam
Directions:
Heat oven to 350 degrees.
Grease muffin pan with Expeller-Pressed Coconut Oil. Mix dry ingredients together in a large bowl. Stir together wet ingredients in a medium bowl. Stir wet ingredients into dry.
Pour half muffin batter into muffin cups. Top each with 1 tablespoon jam; you should use the whole jar. Top with rest of batter. Bake until puffed and cooked through, about 20–30 minutes. Yumm!
Recipe submitted by Kim, Whigham, GA.
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