Coconut Milk, Lemon Gelato

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 14 ounces + 1 cup full-fat coconut milk*
• 4 egg yolks** – See Note below.
• 1/2–3/4 cup granulated sugar
• 3/4 cup fresh lemon juice (2–3 lemons)
• 2 heaping tablespoons grated lemon peel

**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Whisk the egg yolks and set aside.

Combine the milks and sweetener in a heavy saucepan over medium-high heat and bring to a simmer. Once the milk is simmering, reduce the heat to low.

Slowly whisk about a ladle full of milk into the egg yolks, whisking the entire time. Slowly add the egg yolk mixture back into the warm pan, whisking the entire time. Add the lemon peel at this time.

Continue cooking the mixture on low and stirring until it thickens up and coats the back of a spoon. Remove from heat and stir in the lemon juice. Strain the mixture to remove any seeds and the lemon peel.

Place in the fridge or freezer to cool. Once cooled, run through an ice cream maker, freeze it in a loaf pan, or use the Ziploc method.

Notes:
Ziploc method – Simply pour the mixture into a Ziploc bag and freeze. When you are ready to serve the gelato, place the frozen mixture into a blender and blend until smooth!

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

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Grain-Free, Blueberry, Lemon Muffins

Servings: 24
Preparation Time: 20 minutes

Ingredients:

• 1 cup Tropical Traditions coconut flour
• 1 teaspoon salt
• 1 teaspoon aluminum-free baking soda
• 1/3 cup raw honey
• 1/3 cup coconut oil
• 12 eggs
• 1/3 cup unsweetened applesauce
• 1 lemon, peel and juice
• 1 teaspoon vanilla
• 2 cups blueberries

Directions:

In a small bowl, combine coconut flour, salt, and baking soda.

If coconut oil and honey are not liquid, warm in a small saucepan over lowest heat to liquefy.

In a large bowl, beat eggs well with an electric mixer. Next, add honey, coconut oil, applesauce, lemon rind and juice, and vanilla and blend well.

Mix dry ingredients into wet. Let batter sit for a couple of minutes while the coconut flour absorbs.

Gently fold in blueberries.

Place batter into two paper lined 12-cup muffin pans.

Bake at 350 degrees F for about 18 minutes or until a toothpick comes out clean. (Well, without batter, that is . . . It may have a juicy blueberry stain!)

Cool and serve.

Recipe and photo submitted by Emily, Glen Ellyn, IL.

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Grain-Free, Coconut, Lemon, Blueberry Pound Cake/Bread

Servings: 3 mini loaves, 6 servings per loaf
Preparation Time: 15 minutes

Ingredients:

• 2/3 cup sifted coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon Himalayan Salt
• 1/2 cup shredded unsweetened coconut
• 8 eggs
• 1/2 cup raw honey
• 1/2 cup fresh lemon juice (1 lemon)
• 1 teaspoon lemon extract
• 1/2 cup melted butter (or 1/4 cup butter and 1/4 cup coconut oil, melted)
• 1 heaping cup fresh blueberries or frozen right out of freezer

Directions:

Preheat oven to 350 degrees F. Thoroughly grease 3 mini bread pans (5 1/2 X 3 1/2 inches) with coconut oil.

Mix dry ingredients and set aside. In large bowl beat eggs, and then add honey, lemon juice, lemon extract, and melted butter. Mix thoroughly. Add dry ingredients and whisk or beat until well combined. Fold in blueberries. Pour batter into mini loaf pans.

Bake in preheated oven for 40–45 minutes. Toothpick should come out clean.

Cool pans on rack for 10 minutes, and then remove bread. Store in refrigerator after cooled. Freezes well.

Recipe and photo submitted by Ela, Detroit, MI.

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