Grain-Free, Coconut, Orange, Vanilla Cupcakes

Servings: 8 regular cupcakes
Preparation Time: 25 minutes

Ingredients:

• 1/2 cup Tropical Traditions coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon Himalayan Pink Salt
• 1/2 cup Tropical Traditions raw honey, softened
• 1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil, softened
• 2 heaping tablespoons pumpkin puree
• 4 eggs, (large)
• 1 teaspoon raw apple cider vinegar
• 1 tablespoon orange zest
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract

Directions:

Preheat oven to 350 degrees F.

In a small bowl, combine dry ingredients. In a standing mixer, combine all wet ingredients and mix well. Add dry ingredients in and mix again for two minutes.

Fill cupcake liners 1/3 full and bake till golden brown (approximately 15 minutes). Test to be sure of doneness by inserting a toothpick in the center of a cupcake. It should come out clean.

Let cool completely before frosting with your favorite frosting. (Pictured is a vanilla-orange palm-cream frosting.)

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

Chocolate, Orange Truffle Pie

Servings: 12
Preparation Time: 15 prep, 3 hours chill

Ingredients:

• juice and finely shredded zest from one large orange
• 1/2 cup honey
• 1/2 cup coconut oil
• 1/2 cup unsweetened cocoa powder
• 2 ripe avocados, about 5 ounces apiece
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• one 8-inch pie crust of your choice
• fudge sauce
• whipped cream

Directions:

Measure orange juice; add a little water or more juice to equal 1/2 cup. Put the orange juice, zest (should be about 1 tablespoon), honey, coconut oil, cocoa, avocados, vanilla, and salt in a blender or food processor. Run on high for 1–2 minutes until smooth.

Pour into prepared crust. Cover and refrigerate 2–3 hours until set. Let stand at room temperature 20–30 minutes before serving for softer texture.

Serve with a drizzle of fudge sauce and some whipped cream.

This pie can be frozen and thawed without messing up the texture.

Recipe and photo submitted by Rhonda, South Jordan, UT.

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Orange, Coconut Cookies

Servings: 3 dozen cookies
Preparation Time: 15 minutes

Ingredients:

• 2 3/4 cup flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup flaked, unsweetened, dried coconut
• 1/2 cup virgin palm oil, soft butter consistency
• 1/2 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• zest of 2 medium-sized oranges
• 4 tablespoons orange juice

Directions:

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

In a small bowl, stir the flour, baking powder, baking soda, and coconut together. Set aside.

Beat palm oil, butter, and sugar until light and fluffy. Add egg, vanilla extract, orange zest, and juice. Beat until well incorporated.

Blend the dry ingredients into the orange mixture in three stages, mixing just until incorporated.

Drop tablespoon-sized balls of dough unto cookie sheets and bake for 7–10 minutes. For a chewy cookie, bake for about 7–8 minutes. The cookies should still be soft and fragile and “gooey” in the middle. Cool on cookie sheets. For a crispy/cakey cookie, bake until lightly browned, about 9–10 minutes.

Note: The virgin palm oil will give an orange color to the cookies due to the high amount of carotenes.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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