Coconut, Baked Chicken

Ingredients:

• 1 pastured, cut-up chicken*
• Virgin Coconut Oil, melted
• 1 egg
• salt and pepper, to taste
• 1 cup whole grain flour
• 1/2 cup finely grated, unsweetened, dried coconut

Directions:

Preheat oven to 350 degrees.

Wash, drain, and pat dry the chicken pieces. Coat each piece with melted Virgin Coconut Oil. Beat egg in a large mixing bowl and add salt and pepper to taste. Add chicken to egg mixture and stir to coat.

Mix flour with finely grated coconut and coat each piece of chicken with mixture. Lightly oil glass casserole pan with coconut oil and place pieces of chicken in the pan. Bake on upper rack of oven for about 45 minutes in preheated oven.

*Chicken should be close to room temperature. Coconut oil stays liquid above 77 degrees. If your chicken is cold, the oil will solidify and break away from the chicken if not handled carefully.

Recipe submitted by Linda, Wellington, TX.

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Coconut, Date Balls

Ingredients:

• 2 pounds organic dates, pitted and cut up small
• 3 tablespoons honey
• 1/4–1/2 cup coconut oil (The more oil you use, the harder they get in the refrigerator.)
• 2 1/2 cups shredded coconut
• 1 cup ground flax seeds
• 1 teaspoon vanilla extract
• extra shredded coconut

Directions:

In a medium-sized saucepan, cook dates, honey, and oil over low heat until blended together. Take the mixture off  the heat and add the shredded coconut and ground flax seeds. Cool.

Once cooled, stir in vanilla extract. Place extra coconut in a shallow bowl and roll date mixture into small balls, then roll in shredded coconut. Eat these warm or refrigerate.

Recipe submitted by Connie, Alfred, ME.

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Lemon, Coconut Muffins

Servings: 12 muffins

Ingredients:

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1 cup shredded coconut, plus 4 tablespoons (or more) for sprinkling tops
• 4 teaspoons baking powder
• 1/3 cup coconut oil
• 3/4 cup whole sugar
• 1 egg
• 2 tablespoons lemon zest, finely grated
• 1 cup milk

For the glaze:

• 1/2 cup whole sugar
• 1/4 cup lemon juice
• 3 tablespoons water
• 1 tablespoon lemon zest, finely grated

Directions:

Preheat oven to 375 degrees. Line a muffin pan with paper muffin liners.

Mix flours, coconut, and baking powder in a small bowl. Set aside.

Whisk coconut oil and sugar into a large bowl until well blended. Add egg and lemon zest and beat well.

Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring after each addition until just combined. Fill muffin cups 3/4 full.

Sprinkle tops with 4 tablespoons or more coconut. Bake for 15 to 20 minutes until toothpick inserted in the center of muffin comes out clean.

While muffins are in the oven, prepare the glaze. Combine all 4 ingredients in a small saucepan. Heat on medium heat until boiling, then reduce heat to medium-low. Cook, stirring occasionally, for 2 to 4 minutes until mixture begins to thicken. Remove from heat.

When muffins are finished cooking, place on a wire rack with some aluminum foil underneath to catch the drips. Carefully spoon glaze over hot muffins.

Recipe submitted by Gina, Saint Petersburg, FL.

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