Easy Energy Bars

Ingredients:

• 4 ripe, organic bananas
• 3 cups rolled oats, not quick
• 2 teaspoons aluminum-free baking powder
• 1 teaspoon cinnamon or pumpkin pie spice
• 1/2 cup coconut flakes or shredded
• 1/2 cup dried cranberries
• 1/3 cup chopped nuts (optional)
• coconut oil

Directions:

Preheat oven to 350 degrees.

Mash bananas well in mixer, then add all other ingredients and blend well.

Place dough on a 12 x 16-inch jelly roll pan that’s been greased generously with coconut oil. Pat out the dough into a rectangle about 1/3 inch thick.

Bake at 350 degrees for approximately 18–20 minutes. Cool on rack 15 minutes, then cut in bars. Store in airtight container and refrigerate.

Note: Before or after baking, you may brush or drizzle a generous amount of melted coconut oil on top of the bars for an extra energy boost.

Recipe submitted by Sandra, New Port Richey, FL.

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Pumpkin, Coconut Cream Soup

Ingredients:

• 1 small shallot or 1/4 onion, diced finely
• 2 tablespoons Virgin Coconut Oil
• 15 ounces pumpkin (not pumpkin pie mix)
• 30 ounces water
• 1/4 teaspoon cardamom
• 1/4 teaspoon turmeric
• 1/2 teaspoon nutmeg
• 1 tablespoon fresh grated ginger (more or less to taste)
• 5 tablespoons Coconut Cream Concentrate
• salt and freshly ground pepper, to taste
• 3/4 cup cashew cream (recipe follows)
• 1 tablespoon raw honey

Directions:

In a medium stock pot or large saucepan, sauté shallot or onion in coconut oil until soft. Add pumpkin and water and stir to combine. Add spices, Coconut Cream Concentrate, salt, and pepper and let simmer 10 minutes on medium-low heat.

Stir in cashew cream and agave or honey and blend well. Simmer another 10 minutes. Adjust seasonings and spices as desired. Add more Coconut Cream Concentrate, if desired, and mix in well. Serve and enjoy!

Cashew Cream:

Ingredients:

• 1 cup raw cashews
• 1/4 cup water
• 1 tablespoon Virgin Coconut Oil

Directions:

Place everything in a blender until a thick, creamy mixture forms and it is nice and smooth. If necessary, add more water a teaspoon at a time until it is the consistency of whipped cream.

Note:
Any remaining cashew cream can be used as a dessert topping by adding a bit of agave syrup and vanilla extract. The addition of some Coconut Cream Concentrate will make it an even more special treat as a topping or all alone.

Recipe submitted by Donna, Castleton, NY.

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Coconut Milk, Rice Pudding

Ingredients:

• 2 cups water
• 2 tablespoons Coconut Cream Concentrate
• 2 cups cooked brown rice (or rice of your choice)
• 2 tablespoons honey or sweetener of your choice
• 1 teaspoon vanilla extract
• 1/2 cup dried, shredded coconut
• 1/4 cup dried fruit, optional
• 2 tablespoons Virgin Coconut Oil, optional

Directions:

Heat the water and Coconut Cream Concentrate in a medium saucepan until it is simmering. Add the cooked rice and simmer until almost all of the liquid is absorbed.

Add honey or sweetener of your choice, vanilla, and coconut, plus optional ingredients, if desired. Let cool for a few minutes. This can be eaten warm (my favorite way) or cold.

Recipe submitted by Tammy, Cape Girardeau, MO.

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