Rosemary Muffins

Ingredients:

• 2 1/4 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 2 teaspoons fresh rosemary, chopped
• 3/4 teaspoon salt
• 1/2 cup + 1 tablespoon coconut oil, solid
• 3/4 cup buttermilk
• 1/4 cup melted butter

Directions:

Preheat oven to 400 degrees. Grease muffin tins with extra coconut oil.

In large bowl, combine first 5 ingredients. Cut in solid coconut oil until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Mixture will be dry and crumbly.

Fill greased muffin tins 2/3 full and brush tops with melted butter. Bake for 10–13 minutes or until lightly browned.

Recipe submitted by Kathy, Natchez, MS.

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Coconut, Date Balls

Ingredients:

• 2 pounds organic dates, pitted and cut up small
• 3 tablespoons honey
• 1/4–1/2 cup coconut oil (The more oil you use, the harder they get in the refrigerator.)
• 2 1/2 cups shredded coconut
• 1 cup ground flax seeds
• 1 teaspoon vanilla extract
• extra shredded coconut

Directions:

In a medium-sized saucepan, cook dates, honey, and oil over low heat until blended together. Take the mixture off  the heat and add the shredded coconut and ground flax seeds. Cool.

Once cooled, stir in vanilla extract. Place extra coconut in a shallow bowl and roll date mixture into small balls, then roll in shredded coconut. Eat these warm or refrigerate.

Recipe submitted by Connie, Alfred, ME.

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Best-Ever Coconut Oil Waffles

Ingredients:

• 2 eggs
• 2 cups whole wheat flour
• 1 3/4 cups organic milk
• 1/2 cup Virgin Coconut Oil
• 1 tablespoon whole sugar
• 4 teaspoons aluminum-free baking powder
• 1/4 teaspoon Himalayan Salt

Directions:

Heat waffle iron. Beat eggs until fluffy. Beat in remaining ingredients. Pour 2/3 cup batter onto center of hot waffle iron. Close lid and bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve immediately topped with maple syrup, fresh berries, and grass-fed butter. Delicious!!

Recipe submitted by Mary, Savoy, TX.

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