Gluten-Free, Triple Berry Crisp

Servings: 8
Preparation Time: 35 minutes

Ingredients:

• 1 cup fresh blackberries
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup fresh pineapple, chopped
• 1 cup almond flour*
• 1/3 cup coconut flour
• 1/3 cup arrowroot starch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 teaspoon baking soda
• 1 tablespoon raw honey
• 1/2 cup palm shortening

Directions:

Combine berries and pineapple in a baking dish.

In a bowl, mix together almond flour, coconut flour, arrowroot starch, cinnamon, ginger, and baking soda. Cut in honey and palm shortening until mixture is crumbly. Sprinkle crumbs over berries.

Bake at 350 degrees F for about 30 minutes or until crumbs start to brown.

Serve with fresh coconut whipped cream, if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

Raspberry, Coconut Candy

Servings: 10
Preparation Time: 1 hour

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup coconut milk*
• 1 teaspoon vanilla extract
• 1/2 tablespoon raw honey
• raspberry jam
• mini muffin liners

Directions:

In a small saucepan, combine everything except the raspberry jam. On low heat, whisk the ingredients constantly until everything comes together.

Lay about 10 muffin liners on a baking sheet. Using a teaspoon, fill each liner with a scoop of coconut cream mixture.

Put in the freezer for 10 minutes. Once the coconut cream has hardened, place 1/2 teaspoon raspberry jam in the center of each one, and then cover with the remaining coconut cream mixture.

Freeze for an additional hour. Remove from freezer and enjoy!

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

Stephanie from Washington, D.C., won $50 for this recipe and photo! Submit yours here!

Sometimes you just need a really, really quick breakfast. Other days you don’t want any at all. Or you may be starving but have absolutely no time to make a big breakfast because you overslept and the day is wasting away.

Whatever.

The point is, this smoothie makes a great breakfast. It’s creamy, fruity, a great energy booster (thanks to the coconut oil), and very filling. It’s pretty much the perfect and quickest breakfast you’ll be able to put together in under 5 minutes. It’s best if you do the soak overnight option, but either way is great.

Oh, and yes, there are raw rolled oats in here. Don’t fear them. They make the smoothie so filing and add such a nice texture.

How to Avoid Clumping When Adding Coconut Oil to a Smoothie

You don’t have to worry about coconut oil clumping in your cold smoothie if it is done correctly. True, coconut oil does solidify when cold and just might form stubborn little clumps when added to cold drinks, but you just need to outsmart it. It’s actually very simple, as the video will show you. All you do is melt the oil (gently, making sure it isn’t hot, as warm smoothies aren’t very nice) and while the blender is whirling your delicious smoothie into a creamy goodness, slowly pour in the coconut oil in a steady stream. The oil will disappear into your drink and leave you with a wonderful coconutty taste and creamy froth to top it off.

Sound good? It is. Try it for your next breakfast.

Enjoy!

Sarah

This smoothie is rich, creamy, fruity and very filling. The natural, energy-boosting properties of coconut oil make it the perfect way to start your day!

Raspberries and Cream Breakfast Smoothie 

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1/4 cup heavy cream
• 3/4 cup milk
• 1 honey date (optional)
• 1/2 teaspoon vanilla extract or vanilla powder
• dash ground nutmeg
• 3–4 tablespoons rolled oats
• 1 cup frozen raspberries
• 1–2 tablespoons coconut oil, melted

Directions:

Combine all ingredients except raspberries and coconut oil and let soak for 1 hour or up to overnight.

Place all ingredients except coconut oil into a blender and blend until smooth while pouring coconut oil into blender in a steady stream.

Pour into a glass and enjoy!

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!