Coconut, Almond Cups

Servings: 12+
Preparation Time: 15 minutes

Ingredients:

Coconut base:

• 1/2 cup melted coconut oil
• 1/4 cup melted raw honey
• 1 1/4 cups unsweetened, shredded coconut
• 1 1/2 teaspoons almond extract
• 1/2 cup chopped almonds, preferably soaked and dehydrated, then toasted for 20 minutes at 300 degrees F.

Chocolate topping:

• 1/2 cup cocoa powder
• 3 tablespoons raw honey
• 3/4 cup coconut oil
• 2 teaspoons vanilla
• 1 teaspoon coffee liqueur

Directions:

Make coconut base: Combine melted coconut oil and raw honey. Whisk well to combine. Add shredded coconut and almond extract.

Using a small scoop, divide coconut mixture among 24 mini cupcake molds. Sprinkle each one with a little of the chopped almonds, dividing evenly. Place in the freezer on a level surface for 30 minutes to harden.

In the meantime, make chocolate topping: combine cocoa powder, honey, and coconut oil in a glass bowl set over simmering water. Whisk until coconut oil is almost completely smooth. Remove from heat and continue whisking, adding vanilla and coffee liqueur.

Remove frozen coconut bases from freezer and spoon a little of the chocolate topping on each cup. Place back in the freezer for another 30 minutes until frozen and set.

Recipe and photo submitted by K, Tempe, AZ.

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Gingerbread is great. It has sugar and spice and everything nice. And since pumpkin is nice, it belongs in this bread.

This bread is incredibly moist, mostly thanks to the pumpkin. It also has a nice amount of spice and sugar. You can probably use 100% whole wheat flour if you want, but I haven’t tried that yet.

By the way, you can add some nutmeg or cloves in here if it suites your fancy. I didn’t even think about that when I was making it. Neither did I miss it, but you might.

Thanks for stopping by! Hope you all enjoy the bread.

Sarah 🙂

Pumpkin Gingerbread

Servings: 1 loaf
Preparation Time: 15 minutes

• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs
• 1/3 cup milk
• 1 cup pumpkin
• 1/2 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 cup whole wheat flour
• 3/4 cup organic unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt

Directions:

Preheat oven to 325 degrees F. Grease a loaf pan with extra coconut oil.

In a medium-sized bowl, combine oil, sugar, and egg. Whisk until smooth. Add milk to blend. Whisk in pumpkin and spices.

In another bowl, combine remaining ingredients and stir to combine. Add to pumpkin mixture and whisk just until blended but still on the lumpy side.

Pour batter into pan and bake in preheated oven for about 1 hour or until toothpick inserted into center comes out clean.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Banana Coconut Cream Bread

Servings: 2 loaves

Preparation Time: 15 minutes

Ingredients:

• 3 cups wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar, or to taste
• 1 cup Expeller-Pressed or Virgin Coconut Oil
• 4 eggs, lightly beaten
• 4 teaspoons vanilla extract
• 2 ripe bananas, mashed
• 1 cup Coconut Cream Concentrate
• 1 cup shredded coconut (optional)
• 1 cup chopped walnuts (optional)

Directions:

Preheat oven to 325 degrees F.

Combine flour, baking powder, baking soda, and salt; set aside.

In a large bowl, combine sugar, oil, eggs, bananas, CCC, and vanilla extract. Stir into dry mixture, mixing until just moistened. Fold in coconut and nuts, if desired. Pour into two greased and floured 8 1/2-inch x 4 1/2-inch x 2 1/2-inch loaf pans.

Bake in preheated oven for 1 hour or until breads test done. Cool 10 minutes in pans before removing to a wire rack to cool completely.

Recipe submitted by Sandra, West Point, NE.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!