Grain-Free, Apple “Oat” Meal

Servings: 1
Preparation Time: 10 minutes

Ingredients:

• 1 organic apple, unpeeled and finely chopped
• 1 date, chopped
• 1 tablespoon each: unsweetened shredded coconut, chia seeds, hemp seeds, chopped nuts, almond butter, and raisins
• sprinkle cinnamon
• coconut milk*

Homemade Coconut Milk:

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

Chop apple and date and transfer to a serving bowl. Top with remaining ingredients and enjoy.

Kristin from Easley, SC, won $50 for this recipe and photo! Submit your recipes and photos here! 

Melt-in-Your-Mouth Gluten-Free Macaroons

Servings: 1 1/2 dozen
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups almonds
• 3 cups shredded coconut
• 1/3 cup coconut oil, softened
• 1/2–3/4 cup maple syrup
• 1 teaspoon vanilla extract
• dash sea salt

Directions:

Chocolate flavored option: 1/4 cup cocoa powder (add at least 2 more tablespoons of maple syrup if adding cocoa to the recipe.)

Holiday flavored option: 1 teaspoon each of cinnamon and nutmeg.

In a food processor, blend almonds and coconut into a fine meal. Add the remaining ingredients and mix until it forms a sticky dough ball.

Using a small ice-cream scoop, drop out small golf-ball size macaroons on a dehydrator tray. Dehydrate at a low temperature (105 degrees) for 24 hours, then refrigerate.

Danielle from Thornfield, MO, won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Chocolate Flan Cake

Servings: 10–14
Preparation Time: 1 1/2 hours

Ingredients:

Cake:

• coconut oil, for greasing pan
• 1 1/4 cup einkorn flour
• 1/4 cup shredded coconut
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup coconut milk*
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 3/4 cup whole sugar
• 1 egg, (large)

Custard:

• 1 14-ounce can sweetened condensed milk
• 1 12-ounce can evaporated milk
• 1/2 cup organic cocoa powder
• 1 teaspoon vanilla extract
• 4 eggs, (large)

Directions:

Cake:

Place a rack in the center of the oven and preheat to 375 degrees F.

Grease a 10-inch Bundt pan with coconut oil.

In a bowl, whisk together flour, shredded coconut, sea salt, baking soda, and baking powder.

In another bowl, whisk together coconut milk, vinegar, and vanilla.

Using an electric mixer, beat together butter and sugar until pale and fluffy, about 4 minutes. Beat in egg. Beat in flour mixture and then coconut milk mixture until smooth. Pour into prepared pan and smooth the top.

Custard:

Put all ingredients in a blender and blend until smooth. Pour custard on top of cake batter.

Set Bundt pan in a large roasting pan and place in oven on the center rack. Pour enough very hot water into roasting pan to come halfway up sides of Bundt pan.

As the cake bakes, custard will sink to bottom of the pan. Bake until a toothpick inserted into cake comes out clean, 50 to 55 minutes.

Transfer Bundt pan to a wire rack to cool completely, at least 2 hours.

To serve, place a plate or platter upside down over the Bundt pan and invert.

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

Karen from Quincy, CA, won $50 for this recipe and photo! Submit your recipes and photos here!