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, 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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Homemade Gluten-Free Granola Bars

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 2 cups gluten-free old fashioned rolled oats
• 1 cup sliced almonds
• 1 cup unsweetened, shredded coconut
• 1/2 cup fresh ground flax seed meal
• 3 tablespoons coconut oil
• 2/3 cup honey or maple syrup
• 1/4 cup light brown sugar or whole sugar, packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped, pitted dates
• 1/2 cup chopped, dried apricots
• 1/2 cup dried cranberries

Directions:

Preheat oven to 350 degrees F. Grease an 8 x 12-inch baking dish and line with parchment paper.

Toss the oats, almonds, and coconut together on a sheet pan and bake 10–12 minutes, stirring occasionally until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax seed meal.

Reduce the oven temperature to 300 degrees F.

Place the coconut oil, honey or maple syrup, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for 1 minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour mixture into the prepared 8 x 12-inch baking dish. Wet your fingers and lightly press the mixture evenly into the pan. Bake 25–30 minutes until light and golden brown. Cool in pan at least 2–3 hours before cutting.

Recipe and photo submitted by Katrina, Tampa, FL.

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Coconut Macaroon Granola

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 2 cups rolled oats
• 1/4 cup ground flax seeds
• 1/4 cup wheat germ
• 1 cup shredded coconut
• 1/2 teaspoon salt
• 1/2 cup chopped almonds
• 1/2 cup coconut oil, liquid
• 1/4 cup honey
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• contents of 1/2 vanilla bean
• 1/4 cup Coconut Cream Concentrate, melted

Directions:

Preheat oven to 375 degrees F.

In a large bowl, combine oats, flax, wheat germ, coconut, salt, and almonds. In a separate bowl, combine coconut oil with honey and extracts. Add oil mixture to oat mixture and stir until moistened. Add scraped vanilla beans and Coconut Cream Concentrate, mixing thoroughly.

Lay on a baking sheet and bake for 20 minutes, flipping every 5 minutes until golden brown and toasty.

Recipe and photo submitted by Jessica, Pittsburgh, PA.

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