Gluten-Free, Nut Pulp, Raisin Cookies

Servings: 30
Preparation Time: 20 minutes

Ingredients:

• 1/4 cup coconut oil
• 1/4 cup palm shortening or butter
• 2 teaspoons vanilla
• 1/2 cup cane sugar
• 1/3 cup honey
• 1 egg
• 1 cup nut pulp (almond, coconut flakes, etc.)*
• 1 cup gluten-free flour blend**
• 2 teaspoons baking powder
• 1 teaspoon sea salt
• 2 tablespoons cinnamon
• 1/2 teaspoon ground cloves
• 1 cup raisins

Directions:

In a large mixing bowl, cream together oil, shortening or butter, vanilla, sugar, and honey until smooth. Add in egg until blended. Add in pulp, flour, baking powder, salt, cinnamon, and cloves until mixture is slightly crumbly. Fold in raisins.

Using a cookie scoop or tablespoon, scoop dough onto a baking sheet lined with parchment paper or a pan liner. Flatten cookies with palm.

Bake at 375 degrees F for about 12–15 minutes or until slightly brown on edges. Let cool completely on a wire rack.

*Use up leftover pulp from homemade nut or coconut milk.

**Gluten-Free Flour Mix:

• 1 cup brown rice flour
• 1/2 cup coconut flour
• 1/4 cup cornstarch
• 2 tablespoons tapioca flour/starch
• 1 1/2 teaspoons xanthan gum

Mix all ingredients together until well blended. Use as directed.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Decadent and addictive, you’d never guess how wholesome this fabulous bread actually is! Wonderful for a snack, as part of a holiday meal, or for loving gift-giving, this is THE best, moistest, and most flavorful apple bread I’ve ever had.

Brandied Coconut, Apple, Walnut Bread

Servings: 1 loaf
Preparation Time: 20 minutes

Ingredients:

• 1 3/4 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Virgin Coconut Oil (solid form), or grass-fed butter
• 1 cup whole sugar (you could easily use less according to taste)
• 2 soy-free eggs
• 1/4 cup brandy
• 1 cup (generous) unpeeled organic apples, freshly shredded or minced
• 1/2 cup coconut flakes
• 1/2 cup chopped raisins (Even if you don’t normally prefer raisins, consider adding them, as they really add a lot of depth and flavor to this recipe.)
• 1/2 cup chopped walnuts, more to taste

Directions:

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch bread pan.

Sift first four ingredients together and set aside. Cream together oil or butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir into the wet mixture one at a time in this order: brandy, apples, dry ingredients, coconut, raisins, walnuts. Stir until combined but do not overmix more than necessary.

Spread mixture evenly in pan. Bake for one hour or until a toothpick comes out clean in the center.

Allow to cool for 10 minutes in the pan, and then use a butter knife to gently loosen the edges and turn out on a cooling rack to cool completely. This cuts best with a serrated knife and gentle sawing motion when cool—if you can wait that long! Enjoy with a nice glass of cold milk or good coffee.

Makes your house smell wonderful and keeps for days in the fridge—IF it lasts that long! 🙂

Recipe and photo submitted by Lydia, Salem, VA.

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