Slow Cooker, Amaranth, Apple Breakfast Pudding

Servings: 8
Preparation Time: 10 minutes preparation, plus 8 hours cooking

Ingredients:

• 2 cups amaranth
• 1/4 cup Tropical Traditions Shredded Coconut
• 1/3 cup chopped walnuts or pecans
• 1/2 cup organic raisins
• 2 tablespoons Tropical Traditions Gold Label Coconut Oil
• 2 1/2 cups water
• 1 cup coconut milk*
• 4–5 small apples, chopped
• 1/2 teaspoon Himalayan Pink Salt
• 3 tablespoons whole sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1 tablespoon organic vanilla extract

Directions:

Add all ingredients to Crock-Pot, mix well, and cook on low for 8 hours.

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

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten-Free, Walnut, Carrot Cupcakes

Servings: 24
Preparation Time: 30 minutes

Ingredients:

Walnut Carrot Cupcakes:

• 1/4 cup coconut oil or palm shortening
• 1/4 cup applesauce
• 1/2 cup honey
• 1/2 cup whole sugar
• 3 eggs, (large)
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 3 teaspoons baking powder
• 1 teaspoon vanilla
• 2 cups gluten-free flour blend*
• 1 cup coconut milk*
• 1 cup carrots, finely shredded
• 1/2 cup walnuts, chopped 

Coconut Cream Frosting:

• 2 cups coconut milk*
• 1/2 cup honey
• 1 teaspoon vanilla
• 1–3 teaspoons arrowroot starch

Directions:

Preheat oven to 350 degrees F.

In a mixing bowl, cream together oil or shortening, applesauce, honey, and sugar until smooth. Add in eggs one at a time until smooth. Add in cinnamon, nutmeg, salt, baking powder, and vanilla. Slowly add in flour and milk, alternating, and beat until just combined. Fold in carrots and walnuts.

Using an ice cream scoop, spoon batter into lined cupcake tins. Bake for about 20–25 minutes or until cooked through.

Cool completely on wire racks before frosting.

In a mixing bowl using the whisk attachment, whip together coconut milk, honey, vanilla, and 1 teaspoon arrowroot starch. Mix for several minutes or until completely smooth and whipped, adding more arrowroot starch (1/2 teaspoon at a time) if necessary to thicken. Spread frosting over cooled cupcakes or pipe using a pastry bag, if desired.

Store cupcakes in fridge or coconut frosting will melt.

*Gluten-Free Flour Mix:

Makes 3 cups

• 2 cups brown rice flour
• 2/3 cup tapioca starch/flour
• 1/3 cup coconut flour
• 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

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

Courtney from Columbus, K,S won $50 for this recipe and photo! Submit yours here!

Nutty Sweet Potato/Pumpkin Muffins

Servings: 12 muffins
Preparation Time: 10 minutes

Ingredients:

• 2 cups ground almonds
• 1 cup chopped walnuts
• 1/4 cup flax meal
• 2 tsp. ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda (omit if using coconut milk)
• dash of sea salt
• 1/2 cup whole sugar or honey
• 1 cup unsweetened pumpkin or mashed sweet potatoes
• 1/2 cup coconut milk* or buttermilk
• 2 eggs, (large)
• 1/4 cups of melted coconut oil

Directions:

Preheat oven to 325 degrees F. Grease a 12-cup muffin tin.

Stir all dry ingredients together. If using honey as a sweetener, mix it with the wet ingredients.

In a separate large bowl, stir together the wet ingredients, and then mix them into the dry ingredients thoroughly. Spoon the batter into the muffin cups. Bake for approximately 45 minutes or until a toothpick inserted comes out dry.

Cool muffins in pan for 10–15 minutes before removing. Place on a rack to finish cooling.

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

Sharla from Boise, ID, just won $50 for this recipe and photo! Submit yours here.