Coconut Rice Cakes
Ingredients:
1 1/2 cups cooked long grain rice
1/4 cup warm water
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon honey
1 cup organic unbleached all-purpose flour
1/4 cup coconut flour
3 eggs, beaten
2 tablespoons coconut oil
1 tablespoon powdered sugar
Place the rice and warm water in a mixing bowl and mash the rice. Add the baking powder, salt, nutmeg, and honey and mix well. Mix the two flours together, then, alternate adding the flour and eggs to the rice mixture. Mix until smooth.
Heat the coconut oil in a large frying pan. Drop the rice mixture by level tablespoons into the hot oil. Cook four minutes on each side or until golden brown.
Transfer to paper towels and let them dry. Sprinkle with powdered sugar.
Coconut Carrot Cake
Ingredients:
3 cups shredded carrots
1 1/2 cups whole wheat flour, fresh ground if possible
1/2 cup coconut flour
1/4 cup whole organic sugar
3 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt 1 teaspoon cinnamon
1/4 cup pecans (optional)
1/4 cup dried shredded coconut (optional)
4 eggs
1/ cups honey
1 1/2 cups warm liquid coconut oil
1 1/4 teaspoons vanilla
225 g crushed pineapple with juice
Preheat oven to 355°F (180°C).
Combine all dry ingredients together in a large bowl. Add all remaining ingredients and stir until well-combined. Pour into an un-greased 9 x 13-inch (23 x 33 cm) baking pan and bake for fifty minutes or until tester inserted in the center of cake comes out clean. Cool.
To make Coconut Cream Icing, beat together / cup coconut butter, / cup butter, and % cup honey. Drizzle over cake.
Chocolate Glaze
Ingredients:
1 1/2 cups cooked long grain rice
1/4 cup warm water
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon honey
1 cup organic unbleached all-purpose flour
1/4 cup coconut flour
3 eggs, beaten
2 tablespoons coconut oil
1 tablespoon powdered sugar
Place the rice and warm water in a mixing bowl and mash the rice. Add the baking powder, salt, nutmeg, and honey and mix well. Mix the two flours together, then, alternate adding the flour and eggs to the rice mixture. Mix until smooth.
Heat the coconut oil in a large frying pan. Drop the rice mixture by level tablespoons into the hot oil. Cook four minutes on each side or until golden brown.
Transfer to paper towels and let them dry. Sprinkle with powdered sugar.
Coconut Carrot Cake
Ingredients:
3 cups shredded carrots
1 1/2 cups whole wheat flour, fresh ground if possible
1/2 cup coconut flour
1/4 cup whole organic sugar
3 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt 1 teaspoon cinnamon
1/4 cup pecans (optional)
1/4 cup dried shredded coconut (optional)
4 eggs
1/ cups honey
1 1/2 cups warm liquid coconut oil
1 1/4 teaspoons vanilla
225 g crushed pineapple with juice
Preheat oven to 355°F (180°C).
Combine all dry ingredients together in a large bowl. Add all remaining ingredients and stir until well-combined. Pour into an un-greased 9 x 13-inch (23 x 33 cm) baking pan and bake for fifty minutes or until tester inserted in the center of cake comes out clean. Cool.
To make Coconut Cream Icing, beat together / cup coconut butter, / cup butter, and % cup honey. Drizzle over cake.
Chocolate Glaze
Ingredients:
3/4 cup chopped chocolate or chips, about 4.5 oz
1 1/2 tablespoons coconut oil
1 1/2 tablespoons butter 1 tablespoon brown rice syrup
1/4 teaspoon vanilla extract
Combine chocolate, coconut oil, butter, and syrup in a double boiler and melt gently. Once mixture is smooth, add vanilla.
Coconut Pie
Ingredients:
1 1/2 tablespoons butter 1 tablespoon brown rice syrup
1/4 teaspoon vanilla extract
Combine chocolate, coconut oil, butter, and syrup in a double boiler and melt gently. Once mixture is smooth, add vanilla.
Coconut Pie
Ingredients:
Dairy-Free Whole Wheat Crust:
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoon sugar
1/2 teaspoon sea salt
1/2 cup coconut oil
1/4cup plus 2 tablespoons coconut milk
Coconut Pie Filling:
1 cup organic sugar
2 eggs
1/4 cup coconut flour
1/4 cup plus
1 tablespoon coconut oil
1/2 cup coconut milk
1 1/ 2cups shredded unsweetened dried coconut
1 teaspoon vanilla extract
Crust:
Mix dry ingredients together. Add coconut oil. Use a pastry cutter to cut the oil into the dry ingredients. Add coconut milk a little at a time until the dough is firm and pliable. Turn on a floured surface and knead several times. Roll dough into a circle with an 8.5-inch (22 cm) circumference. Transfer to a pie plate and press into place, using fingers if necessary.
Pie Filling:
Preheat oven to 355°F (180°C).
Mix together sugar and eggs. Add coconut. Add vanilla and mix well. whole wheat pie crust. Bake in preheated oven for fifty to
Lemon Rosemary Cake
Ingredients:
2 large eggs, separated
1/4 cup honey
1/4 cup coconut oil, plus extra for greasing the pan
1 tablespoon fresh lemon zest
1 tablespoon finely chopped rosemary
1 cup blanched almond flour
1/4 cup arrowroot starch
1/2 teaspoon baking soda
1/4 teaspoon sea salt Sliced almonds, for sprinkling
Preheat oven to 355°F (180°C). Lightly grease 18 cups of a mini muffin tin with coconut oil. Beat egg whites to soft peaks. Set aside.
In a small saucepan, melt honey and oil together until just melted. Transfer to a small bowl and whisk in lemon zest, rosemary, and egg yolks. In a medium bowl, whisk together almond flour, arrowroot, baking soda, and sea salt. Stir in the oil and honey mixture to form a thick batter.
Fold the egg whites into the batter using a metal spoon until thoroughly combined and batter is a pale golden color.
Spoon batter evenly among the greased muffin cups. Sprinkle tops with almonds. Bake for ten to twelve minutes until the cakes are golden brown and a toothpick inserted comes out clean. Cool completely before removing from pan and serving.
Non-dairy Coconut Cream
Ingredients:
1/2 cup raw cashews, soaked
3 tablespoons honey
2 tablespoons coconut butter
1/2 vanilla bean (or 1V2 teaspoons vanilla extract)
1/2 teaspoon lemon juice
Pinch salt
1/2 cup filtered water Additional water, as needed to thin
Combine all ingredients in a high-speed blender and blend until smooth. (If you don't have coconut butter, leave it out and stream in 1 tablespoon of melted coconut oil at this point, with the blender running.) Add more water, a tablespoon at a time, as needed to blend to a drizzly consistency. Serve over fresh berries or chopped fruit.
Honey Chocolate Fudge Spread
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoon sugar
1/2 teaspoon sea salt
1/2 cup coconut oil
1/4cup plus 2 tablespoons coconut milk
Coconut Pie Filling:
1 cup organic sugar
2 eggs
1/4 cup coconut flour
1/4 cup plus
1 tablespoon coconut oil
1/2 cup coconut milk
1 1/ 2cups shredded unsweetened dried coconut
1 teaspoon vanilla extract
Crust:
Mix dry ingredients together. Add coconut oil. Use a pastry cutter to cut the oil into the dry ingredients. Add coconut milk a little at a time until the dough is firm and pliable. Turn on a floured surface and knead several times. Roll dough into a circle with an 8.5-inch (22 cm) circumference. Transfer to a pie plate and press into place, using fingers if necessary.
Pie Filling:
Preheat oven to 355°F (180°C).
Mix together sugar and eggs. Add coconut. Add vanilla and mix well. whole wheat pie crust. Bake in preheated oven for fifty to
Lemon Rosemary Cake
Ingredients:
2 large eggs, separated
1/4 cup honey
1/4 cup coconut oil, plus extra for greasing the pan
1 tablespoon fresh lemon zest
1 tablespoon finely chopped rosemary
1 cup blanched almond flour
1/4 cup arrowroot starch
1/2 teaspoon baking soda
1/4 teaspoon sea salt Sliced almonds, for sprinkling
Preheat oven to 355°F (180°C). Lightly grease 18 cups of a mini muffin tin with coconut oil. Beat egg whites to soft peaks. Set aside.
In a small saucepan, melt honey and oil together until just melted. Transfer to a small bowl and whisk in lemon zest, rosemary, and egg yolks. In a medium bowl, whisk together almond flour, arrowroot, baking soda, and sea salt. Stir in the oil and honey mixture to form a thick batter.
Fold the egg whites into the batter using a metal spoon until thoroughly combined and batter is a pale golden color.
Spoon batter evenly among the greased muffin cups. Sprinkle tops with almonds. Bake for ten to twelve minutes until the cakes are golden brown and a toothpick inserted comes out clean. Cool completely before removing from pan and serving.
Non-dairy Coconut Cream
Ingredients:
1/2 cup raw cashews, soaked
3 tablespoons honey
2 tablespoons coconut butter
1/2 vanilla bean (or 1V2 teaspoons vanilla extract)
1/2 teaspoon lemon juice
Pinch salt
1/2 cup filtered water Additional water, as needed to thin
Combine all ingredients in a high-speed blender and blend until smooth. (If you don't have coconut butter, leave it out and stream in 1 tablespoon of melted coconut oil at this point, with the blender running.) Add more water, a tablespoon at a time, as needed to blend to a drizzly consistency. Serve over fresh berries or chopped fruit.
Honey Chocolate Fudge Spread
Ingredients:
3 tablespoons unsalted butter
3 tablespoons raw honey (or to taste)
3 tablespoons virgin coconut oil
2 tablespoons cocoa powder
1/4 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 teaspoon salt (or to taste)
Cut butter into chunks and place in a medium saucepan along with honey and coconut oil. Melt over low heat and whisk to combine. Add the remaining ingredients and whisk the mixture thoroughly to combine.
Taste and adjust honey and/or salt if necessary. Extra salt will enhance the chocolate flavor if required. Cool the sauce then store in fridge in a glass jar. As the fudge sets, it will become the consistency of peanut butter and can be used as a spread for bread, pancakes, or waffles. Alternately, heat until it takes the consistency of sauce and pour over ice cream
Coconut Strawberry Tart
Ingredients: Crust:
1 cup raw macadamia nuts, pecans, or walnuts
1/4 cup dates, pitted
1/3 cup dried coconut
For the custard:
2 cups chopped cashews or pine nuts soaked for at least half an hour
Ingredients: Crust:
1 cup raw macadamia nuts, pecans, or walnuts
1/4 cup dates, pitted
1/3 cup dried coconut
For the custard:
2 cups chopped cashews or pine nuts soaked for at least half an hour
1/2 cup lemon juice (or lime juice)
1/2 cup honey
1/2 cup coconut oil
1 teaspoon vanilla
1/4 teaspoon sea salt
For the topping:
Sliced strawberries or fruit of choice.
Crust: Process the nuts and dates in the food processor. Sprinkle coconut on the bottom of a tart pan and press crust onto the coconut.
Custard: Heat coconut oil gently until softened. Mix coconut oil with cashews, lemon, honey, vanilla, and salt until well combined and smooth.
Pour the mixture onto the crust. Tap the bottom of the pan gently to remove any air bubbles. Freeze until almost firm Top with sliced strawberries, or fruit of choice. Return to the freezer for another fifeen minutes until firm. Serve immediately.
1/2 cup honey
1/2 cup coconut oil
1 teaspoon vanilla
1/4 teaspoon sea salt
For the topping:
Sliced strawberries or fruit of choice.
Crust: Process the nuts and dates in the food processor. Sprinkle coconut on the bottom of a tart pan and press crust onto the coconut.
Custard: Heat coconut oil gently until softened. Mix coconut oil with cashews, lemon, honey, vanilla, and salt until well combined and smooth.
Pour the mixture onto the crust. Tap the bottom of the pan gently to remove any air bubbles. Freeze until almost firm Top with sliced strawberries, or fruit of choice. Return to the freezer for another fifeen minutes until firm. Serve immediately.
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