Gluten-Free Lemon-Rosemary Tea Cakes

Servings: 18 tea cakes
Preparation Time: 30 minutes

Ingredients:

• 2 eggs (large), separated
• 1/4 cup honey
• 1/4 cup coconut oil, plus extra for greasing the pan
• 1 tablespoon fresh lemon zest
• 1 tablespoon finely chopped rosemary
• 1 cup blanched almond flour
• 1/4 cup arrowroot starch
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• sliced almonds, for sprinkling

Directions:

Preheat oven to 350 degrees F. Lightly grease 18 cups of a mini muffin tin with coconut oil.

Using the whisk attachment of an electric mixer, beat egg whites to soft peaks. Set aside.

In a small saucepan, melt honey and oil together until just melted. Transfer to a small bowl and whisk in lemon zest, rosemary, and egg yolks.

In a medium bowl, whisk together almond flour, arrowroot, baking soda, and sea salt. Stir in the oil and honey mixture to form a thick batter.

Fold the egg whites into the batter, taking care to deflate them as little as possible. Fold in until thoroughly incorporated and batter is a pale golden color.

Spoon batter evenly among the greased muffin cups. Sprinkle tops with almonds.

Bake for 10–12 minutes until tea cakes are golden brown and a toothpick inserted comes out clean.

Cool completely before removing from pan and serving.

Recipe and photo submitted by Hallie, Middleton, WI.

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Coconut Haupia (Traditional Hawaiian Coconut Pudding)

Servings: 6–8

Preparation Time: 15–20 minutes

Ingredients:

• 2–4 tablespoons Coconut Cream Concentrate
• 1 3/4 cup water
• 5 tablespoons granulated sugar
• 5 tablespoons organic cornstarch
• 3/4 cup water

Directions:

In a medium saucepan, cook Coconut Cream Concentrate with 1 3/4 cups water over medium-low heat until warm and blended. In a separate small bowl, combine sugar and cornstarch; stir in remaining 3/4 cup water, combining well.

Stir sugar mixture into coconut mixture and cook over low heat, stirring constantly until thickened (approximately 5–6 minutes). Pour into an 8-inch square pan. Refrigerate until firm. Cut into squares and serve.

Recipe and photo submitted by Deanne, Glendale, AZ.

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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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