Golden, Coconut Cornbread

Ingredients:

• 1 cup yellow cornmeal
• 1 cup whole wheat pastry flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plain kefir or buttermilk
• 3 tablespoons honey
• 1 egg
• 1/2 cup coconut oil

Directions:

Preheat oven to 425 degrees F.

In a large bowl, combine cornmeal, flour, baking powder, and salt. Add milk or kefir, honey, egg, and coconut oil. Beat until fairly smooth, about 1 minute. Grease a 9-inch pie plate or 12 muffin tins with coconut oil and pour batter in. Bake for 20 minutes or until puffed and golden around edges for pie pan and 15–20 minutes for muffins.

Dee-lish!

Recipe submitted by Jessica, Minneola, TX.

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Coconut, Snickerdoodle Delights!

Servings: approximately 6 dozen (Cut in half for a smaller quantity.)

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup Virgin Coconut Oil
• 1 cup whole sugar
• 1 cup honey
• 2 teaspoons vanilla
• 2 eggs
• 3 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon Himalayan Salt
• 1 teaspoon cinnamon
• 1 cup shredded coconut
• 1/2 cup freshly ground flax seeds
• extra cinnamon and sugar mixed together for sprinkling

Directions:

Heat oven to 375 degrees.

Cream together butter, coconut oil, sugar, honey, vanilla, and eggs in a large mixing bowl on medium speed. Be sure to scrape the sides of the bowl consistently until smooth. Sift in flour, baking soda, salt, and cinnamon. Add coconut and ground flax seeds. Place each teaspoon of rolled dough on an ungreased cookie sheet.

Bake for 5 minutes. Remove from oven and gently press each cookie with the bottom of a glass. Now sprinkle each cookie with the cinnamon and sugar mixture and return to the oven to bake an additional 3 to 4 minutes until a light golden color. Let cool 5 minutes on cookie sheet. Move to a wire rack to finish cooling. Enjoy!

Submitted by Chris, Calamus, IA.

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