Sweet Potato Custard 

(dairy free, bake-free) 

 Ingredients:

2 teaspoons beef collagen peptides

2 teaspoons beef gelatin

1/4 cup water

18 ounces of sweet potato puree

1/4 teaspoon Himalayan Salt

1/3 cup dark maple syrup or 1/4 teaspoon organic stevia powder*

1 tablespoon cinnamon

1/8 teaspoon cardamom

1/4 teaspoon pumpkin pie spice

2 teaspoons organic vanilla extract

1/2 cup homemade coconut milk

3 tablespoons Pure Coconut Oil or **Gold Label 

Directions:

Put the collagen and gelatin into a small saucepan. Add the water, and then wait for the collagen and gelatin to bloom. 

In the meantime, add the sweet potatoes, salt, sweetener of choice, cinnamon, cardamom, pumpkin pie spice, and vanilla to the food processor and blend until combined. 

Heat the gelatin, collagen, and water mixture, stirring until the gelatin is completely dissolved. Next, add the water, coconut milk, and coconut oil to the saucepan and continue heating and stirring until everything is melted and combined. Turn on the food processor and slowly add the saucepan contents to the other ingredients. Blend until completely smooth. Transfer to a glass baking dish and refrigerate. 

*To make this recipe refined-sugar free and/or Keto friendly, use the Stevia powder listed above.

Find our homemade coconut milk recipe here.

**Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

Coconut, Chocolate Bites

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 1 cup shredded coconut
• 3 tablespoons coconut oil
• 3 tablespoons honey
• 1/2 cup all-purpose gluten-free flour blend*
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 4 squares dark chocolate

Directions:

Combine all ingredients except chocolate in a food processor and whirl until well-combined.

Scoop the mixture and roll into 12 balls. Chill for 30 minutes on a baking sheet or pan.

Melt the chocolate in a saucepan over low heat.

Carefully, dip the tops of the bites into the chocolate and return them to the baking sheet. Chill until the chocolate has hardened.

Stephanie from Rio Rancho, New Mexico, won $50 for this recipe and photo! Submit your recipes and photos here!

*Gluten-Free Flour Mix

• • 1 cup brown rice flour
  • 1/2 cup coconut flour
  • 1/4 cup cornstarch
  • 2 tablespoons tapioca flour/starch
  • 1 1/2 teaspoons xanthan gum

Mix all ingredients together until well-blended. Use as directed.

Coconut Flour, Peach Cobbler

Servings: 6
Preparation Time: 30 minutes

Ingredients:

Filling:

• 2 cups peach slices (about 4 large peaches, peeled and sliced)
• 1/4 cup honey

Topping:

• 1/2 cup almond flour
• 1/2 cup cassava flour
• 2 tablespoons coconut flour
• 1/4 cup arrowroot starch
• 1 teaspoon baking powder
• 1/4 cup sugar
• 1/4 cup honey
• 1/2 cup coconut oil
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

Directions:

In a greased 2-quart baking dish, combine peaches and 1/4 cup honey.

In a bowl, stir together sugar, honey, and coconut oil until smooth. Add egg and vanilla and stir to combine.
Gently stir in almond flour, cassava flour, coconut flour, arrowroot starch, baking powder, salt, and nutmeg until no lumps remain.

Pour the batter over the peaches and spread evenly.

Bake at 350 degrees F for about 20–25 minutes or until the topping is cooked through and slightly brown. Remove from the oven and let cool about 10 minutes before serving.

Courtney from Weir, Kansas, won $50 for this recipe and photo! Submit your recipes and photos here!