A twist on the traditional, these biscuits are tender on the inside and slightly crisp on the outside. With rich flavor from the tangy kefir, nutty whole wheat flour, and a hint of coconut, these biscuits are so delicious you might just skip the butter (although with a little strawberry, rhubarb jam—Wow!). Your guests will rave but never guess the secret ingredients.

Coconut Kefir “Buttermilk” Biscuits

Servings: approximately 6 large or 12 small biscuits
Preparation Time: 10 minutes active, 20 minutes total

Ingredients:

• 1 cup whole wheat pastry flour 
• 1 cup unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1/3 cup Virgin Coconut Oil, cold
• 3/4 cup plain kefir (a bit more if added moisture is needed)

Directions:

Preheat the oven to 450 degrees F. Sift together first 5 ingredients. Roughly cut in coconut oil with a pastry cutter or two knives until you have pea-size lumps. Add kefir and gently stir with a fork until just combined and dough pulls away from the sides of the bowl (do NOT overmix or biscuits will be tough).

Gently pat or roll dough to 3/4 inch thick, cut with a sharp biscuit cutter, and arrange about 1 inch apart on a cookie sheet covered in parchment paper. Only roll once to avoid toughening dough. Any scraps may be arranged on the baking sheet to enjoy as snacks (because believe me, you WILL want to snack on them). Instead of rolling, you may also individually gently shape the biscuits with your hands to about the same thickness for a more casual look.

Bake on the middle rack about 10 minutes or until the biscuits are golden brown on the outside and tender on the inside. Enjoy!

Recipe and photo submitted by Lydia, Salem, VA.

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Rhubarb, Strawberry Pie with Coconut Oil Pie Crust

Servings: 8
Preparation Time: 30 minutes

Ingredients:

Coconut Oil Pie Crust:

• 2 cups whole grain spelt flour
• 1 teaspoon salt
• 2/3 cup coconut oil (cold)
• 9 tablespoons cold water

Pie Filling:

• 1/2 cup flour
• 1 cup whole sugar
• 1 pound fresh strawberries, halved
• 1 pound fresh rhubarb, chopped

Directions:

Coconut Oil Pie Crust:

Sift together flour and salt. Cut in coconut oil with a pastry blender until pieces are the size of small peas. Sprinkle water, a tablespoon at a time, over part of mixture. Gently mix with fork; push to one side of bowl. Sprinkle next tablespoon of water over dry part; mix lightly. Repeat until all is moistened.

Form into a ball and divide dough in half. Flatten slightly and roll on floured board. Repeat with other half.

For Pie Filling:

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Pour filling into pie crust. Seal edges of top and bottom crust with water.

Cut small holes in top to let steam escape.

Bake at 400 degrees F (200 degrees C) for 35 to 40 minutes or until bubbly and brown. Cool on rack.

Recipe and photo submitted by Selena, Bark River, MI.

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If you workout, then you probably already know the importance of taking protein powder to help “refuel” after a strenuous workout. Taking just the same thing all the time though gets boring, so I’ve come up with some different ways to jazz up a regular, old protein shake.

This is one that I really like, using the Double Bonded Chocolate Protein Powder. The frozen banana adds a wonderfully creamy texture and the xanthan and guar gums help thicken the shake almost to a pudding-like thickness. I like to eat it with a spoon sometimes. If you don’t have any of the gums on hand though taking them out won’t hurt too much. And oh, another thing—this isn’t a very icy shake without the ice. So if you like your protein shakes icy, be sure to include the ice (go by taste, I like to use anywhere from 5 cubes to a large handful).

If you’re taking this for breakfast or as a post-workout drink, I totally recommend adding the coconut oil as it’ll give you that extra energy boost. This protein shake may be a little extra fuss then the normal water/milk + powder, but it’s worth it.

Let me know what you think if you try it!

Sarah 🙂

Chocolate, Coconut, Banana, Protein Shake

Servings: 1
Preparation Time: 3 minutes

Ingredients:

• 1–2 heaping scoops double bonded chocolate protein powder
• 1 teaspoon cocoa
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon guar gum
• 1 frozen banana
• 3/4 cup water
• 1/2 cup coconut milk* or organic, raw, whole milk
• 5 ice cubes, optional (more or less as desired)
• 1–3 tablespoons coconut oil, melted

Directions:

Add all ingredients except coconut oil to blender and blend, pouring the coconut oil in slowly. Continue blending until smooth and enjoy.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe courtesy  of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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