Grain-Free, Apple “Oat” Meal

Servings: 1
Preparation Time: 10 minutes

Ingredients:

• 1 organic apple, unpeeled and finely chopped
• 1 date, chopped
• 1 tablespoon each: unsweetened shredded coconut, chia seeds, hemp seeds, chopped nuts, almond butter, and raisins
• sprinkle cinnamon
• coconut milk*

Homemade Coconut Milk:

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

Chop apple and date and transfer to a serving bowl. Top with remaining ingredients and enjoy.

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Grain-Free Coconut Onion Rings

Servings: 4
Preparation Time:  15 minutes

Ingredients:

• 1 large, sweet white onion, peeled and sliced into 1/2 inch rounds
• 1/2 cup Coconut Cream Concentrate, warmed to liquid
• 2 eggs (large), at room temperature
• 1/4 cup warm water
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1 1/2 cups unsweetened flaked coconut
• coconut oil, for the baking sheet
• additional salt, for sprinkling

Directions:

Preheat the oven to 375 degrees F. Separate the onion slices into rings, saving the smaller, internal rounds for another use.

Place the Coconut Cream Concentrate, eggs, water, salt, and smoked paprika in the blender and blend until smooth. Pour the batter in a shallow dish. Spread the flaked coconut in another shallow dish.

Oil a cookie sheet with coconut oil. Dip each onion ring into the coconut butter mixture to lightly coat and then into the flaked coconut. Place in a single layer on the cookie sheet. When all of the onion rings are coated, bake for 15–20 minutes or until the coconut is lightly browned. Sprinkle on additional salt, if desired. Serve hot.

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Poppy Seed Torte (Grain-Free)

Servings: 10
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups poppy seeds
• 1 teaspoon baking powder
• 1/2 cup (1/4 pound) grass-fed unsalted butter
• 1 1/2 tablespoons Coconut Cream Concentrate
  
• 6 eggs, at room temperature, separated
• 1/2 cup raw honey
• 5 tablespoons whole sugar
• 1 teaspoon vanilla extract
• optional: 1 teaspoon powdered sugar for dusting

Directions:

Preheat the oven to 300 degrees F. Grease a 9-inch springform pan and line the bottom with parchment paper.

Using a coffee or spice grinder, grind the poppy seeds in batches for about 25 seconds. (The seeds will become slightly sticky.) Combine with the baking powder in a large bowl.

In a saucepan over low heat, melt the butter, Coconut Cream Concentrate, and honey together. Set aside to cool.

In a mixer fitted with a paddle, beat the egg yolks until slightly thickened. Add the sugar and vanilla. Slowly pour in the melted butter, honey, and Coconut Cream Concentrate. Now add the poppy-seed mixture. Beat until well combined. Return the batter to the large bowl.

Clean mixer bowl and use a whisk attachment to beat the egg whites until they form soft peaks. Fold them gently into the batter until well combined and pour into the prepared pan. Bake for 45 to 50 minutes until top has set. Cool on a wire rack for at least an hour before unmolding. Dust with powdered sugar before serving.

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