Raspberry, Oat Bars

Servings: 24
Preparation Time: approximately 15–20 minutes

Ingredients:

Crumble:

• 3 1/4 cups  rolled oats
• 3/4 cup freshly ground whole wheat flour
• 3/4 cup all-purpose flour
• 1/2 cup + 2 tablespoons sugar
• 2 teaspoons organic lemon zest
• 2 teaspoons organic molasses
• 1/2 heaping teaspoon Himalayan Pink Salt
• 1/4 teaspoon baking powder
• 3/4 cup grass-fed butter, cold and in chunks
• 3/4 cup coconut oil

Filling:

• 8 tablespoons raspberry jam
• 2 teaspoons organic vanilla extract
• 2 tablespoons raw honey
• 1/8 teaspoon lemon extract

Directions:

In a large mixing bowl, mix together the oats, flours, sugar, zest, molasses, and baking powder. Cut in the butter and coconut oil using a pastry blender or your fingers and mix until the dough comes together.

Gently press 2/3 of the dough into the bottom of a 9 x 13-inch baking pan. Bake for 10–13 minutes or until the edges just start to turn brown.

In a bowl, stir raspberry jam, vanilla extract, honey, and lemon extract until smooth. Spread this mixture over the baked crust, and then sprinkle the remaining oat mixture evenly over the jam mixture.

Bake for another 25–30 minutes or until the top has lightly browned and the filling is bubbly.

Let the bars cool completely before cutting.

Marijah from Columbia, Kentucky, won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Crispy, Coconutty, Chocolate Chip Cookies

Servings: 24 cookies
Preparation Time: 20 minutes

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup whole cane sugar
• 1 cup oatmeal
• 1 1/2 cups coconut oil, melted
• 3 teaspoons vanilla extract
• 2 eggs
• 1 cup dark chocolate chips

Directions:

Preheat oven to 350 degrees F.

Combine flour, baking soda, salt, cane sugar, and oatmeal in a large bowl and mix thoroughly.

In a medium bowl combine coconut oil, vanilla extract, and eggs and mix thoroughly.

Slowly add wet ingredients to dry and stir until well combined. Add chocolate chips and stir in evenly.

Scoop dough into balls and drop onto a cookie sheet that has been greased with coconut oil. Press each cookie down slightly. Cook for 10–12 minutes or until golden brown. Remove from oven and allow to cool before removing from tray.

Jacquelyn from Dexter, Oregon, won $50 for this recipe and photo! Submit your recipes here!

Gluten-Free, Cranberry, Oat Bars

Servings: 24
Preparation Time: 35 minutes

Ingredients:

Homemade Cranberry Sauce:

• 12 ounces cranberries
• 1/3 cup whole sugar
• 3/4 cup orange juice
• 2 teaspoons cornstarch, dissolved in 1/4 cup water
• 1 tablespoon gelatin, dissolved in 2 tablespoons water
• pinch salt
• 1 teaspoon vanilla extract

Gluten Free Oat Bars:

• 2 1/2 cups old fashioned rolled oats
• 1 1/2 cups rice flour
• 1 1/2 cups organic sorghum flour
• 1/2 teaspoon aluminum-free baking soda
• 1 teaspoon baking powder
• 1 teaspoon Himalayan Pink Salt
• 1 1/2 cups whole sugar
• 1/2 cup palm shortening
• 1/2 cup + 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil

Directions:

Preheat oven to 350 degrees F.

Mix cranberries, sugar, and orange juice in a small saucepan over medium heat and cook until all cranberries pop. Add in cornstarch, gelatin, and salt. Bring to a boil. Remove from heat and add vanilla extract.

In a large bowl, combine oats, rice flour, sorghum flour, baking soda, baking powder, salt, and sugar and mix well. Add in palm shortening and coconut oil. Mix by hand until the mixture forms small crumbs.

Grease a 9 x13-inch pan with coconut oil and press crumb mixture (reserving about two cups for topping) in an even layer on the bottom. Spread cranberry sauce over the crumb layer. Sprinkle reserved topping in an even layer.

Bake for 25 minutes or until top begins to brown. Remove and allow to cool before cutting into bars.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!