Gluten-Free Cranberry Oat Bars
Try these sweet and chewy cranberry oat bars.
Tag: cranberries
Shredded Zucchini Salad with Coconut Water Vinegar
Transform zucchini into a zesty salad using dried fruit, nuts, cheese, and a tangy dressing.
Cranberry Fluff Salad
Cranberry Fluff Salad
Servings: 10
Preparation Time: 2 hours, 30 minutes
Ingredients:
- 2 cups fresh cranberries
- 1/4 cup water
- 1 tablespoon raw honey
- 1 tablespoon coconut oil
- 1/2 cup tapioca pearls, (soaked in 2 cups water, overnight and drained)
- 1/2 cup chopped dates
- 1 1/2 cup coconut milk*
- 1 teaspoon vanilla
- 1/2 teaspoon sea salt
- 1/2 cup chopped pecans
- 2 whole bananas diced
- 1 cup finely diced fresh pineapple
Directions:
In a small saucepan, combine cranberries, water, and raw honey. Bring to a boil and let simmer about 10 minutes or until cranberries have popped.
In a medium saucepan, combine soaked tapioca, chopped dates, milk, vanilla, and sea salt. Cook on low for about 30 minutes or until mixture has thickened. Let tapioca cool completely.
In a glass serving bowl, combine cranberries, tapioca, pecans, bananas and pineapple. Gently toss until mixture is combined.
Refrigerate at least 2 hours before serving. Enjoy with additional honey if desired.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Courtney from Columbus, KS, just won $50 for this recipe and photo! Submit yours here.
Coconut, Cranberry Granola
This recipe uses dried coconut, coconut oil, cranberries, and butter to create a versatile granola that is great for breakfast or snacks.
Grain-Free Cranberry, Pecan Crackers
Cranberries and pecans make these unique crackers extra delicious. This recipe includes instructions to make your own dried cranberries with coconut oil.
Pumpkin, Cranberry, Pecan Cider Bread
Pumpkin, Cranberry, Pecan Cider Bread
Servings: 12
Preparation Time: 20 minutes
Ingredients:
- 1 cup apple cider
- 1 cup pumpkin puree
- 2 eggs, (large)
- 1/4 cup Virgin Coconut Oil, melted
- 1/3 cup dark maple syrup
- 2 tablespoons freshly grated orange zest
- 1 teaspoon real vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup ground flax seeds
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup fresh or frozen cranberries
- 1/2 cup chopped pecans
Directions:
In a saucepan, boil the cider until it is reduced to about 1/4 cup and let cool. Note: this step can be done ahead of time and the reduced cider refrigerated or frozen until you need it.
Preheat oven to 350 degrees. Grease 8 1/2 x 4 1/2-inch loaf pan with coconut oil and set aside.
In a large bowl, whisk together the pumpkin puree, eggs, coconut oil, maple syrup, orange zest, vanilla, and reduced cider.
Add the flour, flax, baking powder, salt, baking soda, and spices. Mix well and add the pecans and cranberries until just combined.
Transfer batter into greased loaf pan and baked in the middle of the oven for one hour or until tester comes out clean. Let the bread cool in the pan, then slice.
Recipe and photo submitted by Kristen, Mattapoisett, MA.
Cranberry, Coconut Cookies
Coconut flour, coconut flakes, and oats are used to make these cranberry cookies.
