Coconut, Apple Bake

Ingredients:

• 3 Granny Smith Apples
• 1 tablespoon whole sugar
• 1/4 cup shredded coconut
• 2 teaspoons cinnamon
• 1 cup flour, ( I grind my own* and use soft white)
• 3/4 cup whole sugar
• 3/4 cup melted coconut oil
• 1 egg
• 1/2 cup chopped nuts of your choice

Directions:

Preheat oven to 350 degrees.

Cut apples into cubes or small slices. Mix with 1 tablespoon of sugar, coconut, and cinnamon.

Place in pie plate and set aside. Mix flour, 3/4 cup sugar, melted coconut oil, egg, and nuts together and pour over apples.

Bake in the preheated oven for about 45 minutes. Top should be nice and brown. Serve with fresh whipped cream!

*Learn more about our grain mills here.

Recipe submitted by Emi, Opelika, AL.

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Nourishing Chili

Servings: 8

Ingredients:

• 4 tablespoons coconut or palm oil
• 1/2 teaspoon cumin seeds (optional)
• 1 medium onion, chopped
• 1/2 teaspoon crushed red chilies
• 2 pounds ground beef or ground lamb
• 2 cans kidney beans, drained
• 2 cans black beans, drained
• 2 cups frozen corn
• 3 cups (24 ounces) strained tomatoes
• 1/2 cup shredded coconut
• 2 tablespoons ground red chilies
• 1 tablespoon ground cumin
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1/4–1/2 teaspoon cayenne
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cocoa powder
• 2–3 garlic cloves minced
• 2 teaspoons Himalayan Salt, or to taste

Garnish options:

• cheddar cheese
• avocado slices
• fresh, chopped cilantro
• sour cream

Directions:

Put oil in a large pot on medium heat. Add cumin seeds, stirring occasionally until brown and aromatic. Add onion and red chili flakes and sauté until soft, about 5 minutes. Add ground beef and sauté until browned. Add remaining ingredients except salt and garlic cloves. Bring to a boil, then reduce heat to low and simmer at least 15 minutes. Add garlic and salt for last 5 minutes of cooking.

Garnish and serve with tortilla chips.

Submitted by Jenny, Vancouver WA.

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