Banana Coconut Muffins

Yield: 12 muffins

3/4 cup overripe bananas (about 2), mashed

1/2 cup coconut oil, melted

2/3 cup sugar

1 egg

1 tsp vanilla extract

1 cup flour

1/4 cup almond flour

1 tsp baking powder

1/4 tsp salt

1 cup coconut

1/4 cup chocolate chips

1/4 cup walnuts or pecans, chopped

1. Preheat the oven to 350F. Line a cupcake pan with liners.

2. In a large mixing bowl, whisk together the bananas, coconut oil, sugar, egg, and vanilla until well combined.

3. Add the flour, baking powder, and salt. Stir until flour is just moistened.

4. Add coconut, chocolate chips, and nuts.

5. Divide the batter between 12 muffin cups.

6. Optional: Top with additional coconut.

7. Bake for 20 to 22 minutes, or until a tester comes out clean.

8. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://thenovicechefblog.com/coconut-banana-crunch-muffins/

Aussie Bites

Yield: 2 dozen

1 3/4 cup rolled oats

1/4 cup sugar

1/4 cup dates (or dried apricots)

1/4 cup dried cranberries (or raisins)

1/4 cup ground flaxseed

1/4 cup sunflower seeds

1/4 cup shredded coconut

1/4 cup quinoa (cooked or raw)

2 tbsp chia seeds

1/4 cup mini chocolate chips

1/4 tsp baking soda

1/4 cup honey

1/4 cup butter, melted

1/4 cup coconut oil, melted

1/2 tsp vanilla

1. Preheat oven to 350F. Lightly grease or line two mini muffin trays.

2. In the bowl of a food processor, place 1 cup of oats. Process for about 1 minute until oats are pulverized into oat flour.

3. Add in the remaining 3/4 cup rolled oats, sugar, dates, dried cranberries, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until dried fruits are in small bits.

4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.

5. Divide batter among the prepared muffin tins.

6. Bake for 10 to 12 minutes, until golden brown.

7. Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days.

https://thestayathomechef.com/homemade-aussie-bites/

Breakfast Cookies (Beyond Nourished)

Yield: 2 dozen

1 1/4 cup old-fashioned oats

1/4 cup almond flour

1/3 cup pecans, chopped

1/4 cup sliced almonds

1/2 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup sesame seeds

3 tbsp chia seeds

1/4 cup shredded coconut

1/4 cup dried fruit

1/4 cup chocolate chips

1 tsp cinnamon

1/4 tsp salt

1/2 cup maple syrup

1/3 cup nut butter

1/2 tsp vanilla

1 egg (or flax egg)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all dry ingredients together.

3. In another bowl, combine all wet ingredients together.

4. Combine the wet and dry ingredients. Mix well.

5. Let sit for 15 to 30 minutes.

6. Scoop 1/4 cup portions onto prepared baking sheet and flatten slightly.

7. Bake for 10 to 12 minutes, or until golden brown on the bottom.


Cook with Beyond Nourished (Instagram)

Banana Bread (Chickpea Flour)

Yield: 1 loaf

2-3 very ripe bananas, mashed

1/4 cup maple syrup (or honey)

2 eggs

1/3 cup coconut oil, melted

1 tsp vanilla extract

1 tsp apple cider vinegar

1 1/2 cup chickpea flour

optional: 1/2 cup shredded coconut

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/3 cup chocolate chips

optional: 1/3 cup walnuts, chopped

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, combine bananas, maple syrup, eggs, coconut oil, vanilla extract, and apple cider vinegar. Mix until well combined and creamy.

3. In a separate bowl, whisk together chickpea flour, shredded coconut (if using), baking soda, cinnamon and salt.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Fold chocolate chips and walnuts (if using) into the batter.

6. Pour batter into the prepared pan and bake for 45 to 55 minutes or until a tester comes out clean. Allow the cake to cool completely.

https://www.ambitiouskitchen.com/chickpea-flour-banana-bread-gluten-free/

Coconut Overnight Oats

Servings: 1

1 cup coconut milk

1 tbsp maple syrup

1 tsp vanilla extract

1/3 cup rolled oats

2 tbsp dried fruit

1 tsp chia seeds

2 tsp ground flax

1/2 tsp cinnamon

pinch of salt

1 tbsp coconut flakes

optional: fresh fruit

1. In a medium bowl, combine coconut milk, maple syrup, and vanilla. Stir to combine.

2. In a second bowl, combine oats, dried fruit, chia, flax, cinnamon, and salt. Stir to combine.

3. Pour liquid ingredients into the dry ingredients. Stir to combine.

4. Optional: place into a jar or serving container.

5. Refrigerate overnight.

6. Top with coconut flakes and fresh fruit, if using.

an Alton Brown cookbook

Coconut Loaf

Yield: 1 loaf

3/4 cup butter, room temperature

1 cup sugar

1/4 cup coconut sugar

2/3 cup finely shredded coconut

1 tsp vanilla

1/4 tsp salt

4 eggs

1 1/3 cups almond flour

1/3 cup cassava flour

1. Preheat the oven to 325°F. Line a loaf pan with parchment paper.

2. Place the butter, sugars, coconut, vanilla, and salt in an electric mixer with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 3 minutes.

3. Add the eggs, one at a time, beating well after each addition.

4. Add the almond meal and cassava flour and mix on low speed until just combined.

5. Scrape the mixture into the pan and bake for 70 minutes, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean.

https://snukfoods.com/blogs/recipe/ottolenghi-flourless-gluten-free-coconut-and-chocolate-cake

Keema Madras (Lentil and Potato Curry)

Yield: 4 servings

1/3 cup red lentils

3/4 cup potatoes, cubed

salt and pepper

1/2 tsp cinnamon (or 1-inch cinnamon stick)

1 tsp fennel seeds

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp poppy seeds

1 tsp rice flour

1/2 tsp sage

1 tbsp coconut oil

1/2 onion, finely chopped

3 cloves garlic, finely chopped

6 curry leaves

2 medium tomatoes, diced

2 tbsp shredded coconut

1/3 cup walnuts, chopped

1/3 cup shredded carrots

garnish: cilantro, pepper flakes, lime juice

1. In a saucepan, add red lentils, potatoes, 2 cups water, and a good pinch of salt. Cook uncovered over medium heat until potatoes are tender, 12 to 15 minutes. Do not drain.

2. Heat a skillet over medium heat. Toast spices for 2 to 3 minutes.

3. Add onion, garlic, and curry leaves, and cook until translucent, stirring occasionally.

4. Meanwhile, blend the tomatoes with coconut and a few spoonfuls of water until smooth.

5. Add the blended tomato coconut mixture to the skillet and cook over medium until it thickens and oil starts to leave the mixture, 5 to 7 minutes.

6. Add the carrots and walnuts and cook for 2 minutes.

7. Add the cooked lentils and potatoes with the cooking liquid (should be about a half cup or so). Reduce heat to medium-low, cover and cook for 5 to 7 minutes.

8. Garnish with cilantro, pepper flakes, and lime juice. Serve with rice, flatbread or dosas.

https://gamechangersmovie.com/recipes/keema-madras/

Carrot Cake

Yield: 1 cake

Cake Layers:

1/3 cup monk fruit sweetener

5 eggs

2 tbsp vanilla extract

1 1/4 cup almond flour

1 cup coconut flour

2 tsp baking soda

1 1/2 tsp cinnamon

1/4 tsp salt

1/3 cup shredded coconut

1 1/4 cup shredded carrot

7/8 cup butter, melted

Icing:

8oz cream cheese

1/2 cup butter, softened

1 tsp vanilla extract

2 tbsp whipping cream

2 tbsp powdered stevia

1 tsp vanilla extract

Topping:

1 cup walnuts, chopped

1/2 cup coconut flakes

1. Preheat oven to 350F. Line the bottoms of two 8-inch cake pans with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the monk fruit sweetener, eggs, and vanilla for 5 minutes on medium-high speed, until fluffy.

3. In a bowl, sift together the almond flour, coconut flour, baking soda, cinnamon, and salt.

4. Fold the dry ingredients into the egg mixture.

5. Add the coconut and carrots. Stir to combine.

6. Lastly, add the melted butter. Stir to incorporate.

7. Divide the batter between both pans. Bake for 30 minutes, until the tops are set and toothpick inserted comes out clean.

8. Let the cakes cool inside the pans for 10-15 minutes, then carefully invert onto a cooling rack. Let them cool completely.

9. Meanwhile, make the icing. Beat together the cream cheese and butter for 2 minutes.

10. Add sweetener and beat for another 2 minutes until all mixed together.

11. Add the vanilla and whipping cream, and beat until fluffy.

12. To assemble, spread half the icing over first layer of carrot cake. Carefully place the second cake on top. Spread the remainder of the icing over the top layer and sides of the cake.

13. Top cake off with chopped walnuts and sprinkle with coconut shavings.

https://drjockers.com/keto-carrot-cake-recipe/

Nut Butter Energy Balls

Yield: 20

1 cup walnuts

1/2 cup nut butter

1/2 cup Swerve

1/4 cup cocoa powder

1/4 cup shredded unsweetened coconut

1/2 tsp vanilla extract

1 tbsp sugar-free chocolate chips

1. Line a baking sheet with parchment paper.

2. In a food processor, combine all ingredients except the chocolate chips. Blend until mixture starts to form a ball.

3. Add the chocolate chips and pulse until there are small pieces of chocolate throughout.

4. Form into 20 balls and place onto prepared baking sheet.

5. Chill in the fridge until firm.

Carb Manager

Chocolate Avocado Bars

Yield: 1 loaf pan

Bottom Layer:

1/2 cup almond flour

1/2 cup coconut flakes

3 tbsp cacao powder

3 tbsp coconut oil, melted

10 drops liquid stevia

Middle Layer:

1 avocado, mashed

1/4 cup coconut oil

15 drops liquid stevia

1-2 drops peppermint essential oil (optional)

Top Layer:

1/2 cup coconut oil

1/4 cup cacao powder (or 1/2 cup melted dark chocolate)

10 drops liquid stevia

1. Line a loaf pan with parchment paper.

2. To make the bottom layer, in a bowl, combine all the ingredients together.

3. Press the mixture evenly into the bottom of the lined pan and set aside.

4. For the filling, put all the ingredients into a blender or food processor and blend until smooth and creamy.

5. Transfer the filling to the pan and use a spatula to spread it evenly over the bottom.

6. In a separate bowl, combine the ingredients for the top layer together. Mix until smooth, then pour over the avocado filling.

7. Place the pan in the freezer for 10 minutes, then transfer the pan to the refrigerator for an additional 2 hours.

8. Remove from fridge for 5 to 10 minutes before slicing. Serve chilled.

https://drjockers.com/chocolate-avocado-dessert-bars/

Coconut Breaded Cod

Yield: 4 servings

24 ounces cod fillets, cut into 2 inch thick strips

1 1/2 cup coconut flour

1 1/2 tsp ground ginger

1/4 tsp salt

2 cups coconut milk

1 cup unsweetened coconut flakes

2 tbsp coconut oil

1. In a shallow bowl or on a plate, combine the coconut flour, ginger, and salt.

2. Place the coconut milk in another shallow bowl.

3. Place the shredded coconut in a third bowl.

4. Dip the cod strips into the coconut milk, then the coconut flour mixture, back into the coconut milk, and finally into the shredded coconut, creating a thick breading.

5. In a skillet, heat the coconut oil over medium-high heat. When it is hot, cook the cod strips for five minutes a side depending on thickness of the fish, or until the top and bottom are browned and the fish is cooked throughout.

https://autoimmunewellness.com/coconut-breaded-cod-with-mango-salsa/

Chocolate Chunk Oatmeal Cookies

Yield: 24

1 1/4 cup oats

1 1/3 cup all-purpose flour

1 tsp baking soda

1/4 tsp salt

1 cup butter

3/4 cup dark brown sugar

2 eggs

2 tsp vanilla extract

3/4 cup shredded coconut

3.5 oz semi-sweet 70% chocolate, coarsely chopped

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In large bowl, whisk together oats, flour, baking soda, and salt. Set aside.

3. In bowl of an electric mixer, beat butter and brown sugar together until smooth.

4. Add in eggs and vanilla. Beat again for 2 minutes or until smooth.

5. Add oat mixture to the wet ingredients, mixing until well combined.

6. Gently add in coconut and chocolate chunks.

7. Drop dough with cookie scoop or by large rounded tablespoons onto prepared sheet. Bake for 9 to 11 minutes, or until edges just begin to turn a golden brown.

8. Remove from oven and let cool a few minutes on baking sheet. Transfer to wire rack to finish cooling.

https://www.ambitiouskitchen.com/chewy-chocolate-chunk-coconut-oatmeal-cookies-made-with-coconut-oil/

Carrot Cake Bliss Balls

Yield: 16

1 cup medjool dates, pitted

1 1/3 cups walnuts (or pecans or cashews)

1/2 cup almonds

2 tsp vanilla extract

1/4 tsp salt

3/4 tsp ground cinnamon

1/2 tsp ground ginger

pinch ground nutmeg

3/4 cup carrot, shredded (1-2 carrots)

1/4 cup coconut flour

1/4 cup raisins

1/2 cup shredded coconut

1. Add dates to the bowl of the food processor. Blend until small bits remain or a ball forms. Remove and set aside.

2. To the food processor, add walnuts, almonds, vanilla, salt, and spices. Blend until a semi-fine meal is achieved, about 15 seconds.

3. Add the shredded carrot and dates back to the food processor. Pulse until a loose dough forms and the carrots are just incorporated.

4. Add coconut flour and pulse to combine. You may need to remove the lid and stir occasionally to encourage things along.

5. Once well combined, add raisins and pulse/stir once more to combine.

6. Scoop out approximately 2 tablespoon amounts and roll into balls. Repeat until all dough is used up.

7. Roll in shredded coconut and enjoy immediately or refrigerate to chill/firm up.

8. Store covered in the refrigerator up to 1 week, or in the freezer for up to 1 month.

https://minimalistbaker.com/no-bake-carrot-cake-bites/

Chai Spice Energy Balls

Yield: 12

2/3 cup shredded coconut

2/3 cup almonds

1 cup medjool dates, pits removed

1/4 cup almond butter

1 tsp vanilla extract

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cardamom

1/4 tsp ground cloves

1/4 tsp allspice

1/2 tsp salt

1/4 tsp ground black pepper

1. Toast 3 tablespoons of shredded coconut until lightly browned.

2. In a food processor, pulse almonds and remaining shredded coconut in a food processor until completely ground. Remove from bowl and set aside.

3. Add the dates and pulse until only small bits remain.

4. Add almond and coconuts back to the food processor along with remaining ingredients (except the toasted coconut). Blend until all ingredients are combined into a dough-like consistency.

5. Roll dough into a balls in your hands. Roll each ball in the toasted coconut.

6. Store in the refrigerator in a glass container.

https://www.mindbodygreen.com/0-23193/these-chaispiced-energy-balls-will-be-your-new-favorite-snack.html

Cauliflower Porridge

Yield: 4 servings

1 large head cauliflower

3/4 cup finely shredded coconut

2 tbsp coconut butter

3 cups coconut milk

zest of 1 lemon

generous pinch salt

optional for serving: mixed berries, nuts, seeds, toasted coconut

1. Cut the cauliflower into florets and place in food processor with the ‘S’ blade.

2. Pulse about 8 to 10 times until the cauliflower is the same consistency as large grains of rice (you may need to do this in batches). Do not purée the cauliflower.

3. Transfer the riced cauliflower to a large pan. Add the remaining ingredients and stir to combine.

4. Bring to a boil, cover with a lid, and cook for about 25 to 30 minutes until the caulilower is tender and the porridge nice and creamy.

5. Garnish as desired.

https://autoimmunewellness.com/warm-porridge-with-lemon-and-berries/

Coconut Matcha Muffins

Yield: 12

1/2 cup coconut flour

1/2 cup almond flour

1/2 tsp salt

1/2 tsp baking soda

3 tbsp matcha green tea powder

1/4 cup coconut sugar

3 eggs

1 egg white

1 tbsp maple syrup

1/2 cup unsweetened almond milk

2 tsp vanilla extract

1/2 cup shredded coconut

1/4 cup coconut oil, melted

1. Preheat oven to 350F. Line a 12 cup standard muffin tin with non-stick liners.

2. In a small bowl, whisk together the flours, salt, baking soda, matcha powder, shredded coconut, and coconut sugar.

3. In a separate, larger bowl, beat the wet ingredients until frothy.

4. Pour the dry ingredients into the wet and stir to combine.

5. Spoon the mixture equally into tins and bake for 20 to 22 minutes. Muffins are done when a toothpick inserted into the center, comes out clean.

http://www.thewheatlesskitchen.com/grain-free-matcha-coconut-muffins/

Pumpkin Spice Energy Balls

Yield: 16

1/4 cup almonds

2 dates

1 cup oats

1/4 cup shredded coconut

1/4 cup pumpkin puree

2 tbsp almond flour

1 tbsp maple syrup

1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp ground ginger

1/4 tsp salt

1. In a food processor, pulse almonds until only small pieces remain. Remove and set aside in a bowl.

2. Add dates to the food processor and pulse until small pieces remain.

3. Add oats, coconut, pumpkin, almond flour, maple syrup, cinnamon, allspice, ginger, and salt to the food processor. Pulse until just combined.

4. Add chopped almonds. Pulse again until mixed together.

5. Using your hands, roll into bite-sized balls. Store in refrigerator until ready to eat.

Vanilla Macaroons

Yield: 15

1 cup almond flour

1 1/2 cups unsweetened shredded coconut

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup maple syrup

1/4 cup coconut butter, melted

2 tsp vanilla extract

3 1/2 oz dark chocolate

1 tsp coconut oil

1. Preheat the oven to 275F. Line a baking sheet with parchment paper. Line a large plate with parchment paper.

2. In a large bowl, stir together almond flour, coconut, salt, cinnamon, maple syrup, coconut butter, and vanilla extract until throughly combined. The dough will be thick and sticky.

3. Scoop a tablespoon of dough and roll into a ball. Place onto prepared baking sheet. Repeat with the rest of the dough, setting about 2 inches apart on the baking sheet.

4. Bake for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until the macaroons are a bit golden around the edges. Watch them closely during the last 5 to 10 minutes.

5. Let cool on the baking sheet for 10 minutes, then carefully transfer to a cooling rack to cool completely.

6. Using a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth.

7. Dip the flat base of each cooled macaroon into the chocolate and twirl the macaroon until the base is coated in chocolate. As you dip them, place each macaroon onto the parchment paper-lined plate, upside down, so the chocolate coating is facing upward. Freeze the macaroons for 10 to 15 minutes, or until the chocolate has hardened.

8. Flip each macaroon chocolate-side down and drizzle the remaining chocolate on top (reheat the chocolate until liquid, if necessary). Freeze for 5 to 10 minutes, until the chocolate drizzle is firm.

9. Store leftover macaroons in an airtight container in the fridge for up to 1 week. Freeze for up to 1 month.

https://www.loveandlemons.com/chocolate-dipped-vanilla-bean-macaroons/

Vanilla Cake Bliss Balls

Yield: 16

1 cup packed pitted medjool dates (about 9)

1 cup walnuts

1 cup almond flour

1/3 cup coconut flour

pinch salt

2 tsp vanilla extract

optional: finely shredded unsweetened coconut

1. Add pitted dates to a food processor and mix until small bits remain or a ball forms. Remove from food processor and set aside.

2. To the food processor, add the walnuts, almond flour, coconut flour, and salt. Blend until a semi-fine meal is achieved.

3. Add dates back in (in pieces) as well as the vanilla extract. Pulse until a loose dough forms. Be careful not to over-blend. The mixture should be a pliable dough, not a purée.

4. Scoop out one-tablespoon amounts and roll into balls with hands. Repeat until all dough is used up.

5. Roll in finely shredded coconut or leave as is.

6. Store in refrigerator or freezer. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month. Could also press the dough into a loaf or 8x8-inch cake pan and slice into bars.

https://minimalistbaker.com/no-bake-vanilla-cake-bites/

Strawberry Rhubarb Crumble Bar

Yield: 8x8 pan

Crust:

1 cup rolled oats

1 cup almonds

4 medjool dates, pitted

3 tbsp coconut sugar

2 tbsp unsweetened shredded coconut

1/4 tsp cinnamon

1/4 tsp salt

5 tbsp coconut oil, melted

Filling:

2 cups rhubarb, chopped into 1/2 inch pieces

1 cup strawberries, chopped into 1/2 inch pieces

1/4 cup orange juice

2 tbsp maple syrup

1 tbsp chia seeds

Crumble Topping:

3 tbsp coconut sugar

2 tbsp almond flour

1/4 cup rolled oats

1/4 tsp cinnamon

1 1/2 tbsp coconut oil

1. Preheat oven to 350F. Line an 8x8-inch baking dish with parchment paper.

2. Add oats, almonds, dates, coconut sugar, coconut, cinnamon, and salt to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.

3. Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.

4. Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).

5. Bake for 15 to 20 minutes, until the crust is fragrant and the edges are slightly golden brown. Set aside.

6. In the meantime, add rhubarb, strawberries, orange juice, and maple syrup to a medium saucepan. Cook over medium heat until slightly softened and bubbly, about 5 to 10 minutes. Stir frequently to prevent sticking. In the last minute of cooking, add the chia seeds and stir to ensure all the chia seeds are evenly distributed. Remove from heat and set aside.

7. Prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.

8. Spoon the strawberry-rhubarb mixture over the pre-baked crust and spread into an even layer. Top with crumble topping and spread evenly to cover fruit.

9. Return pan to the oven and bake for another 15 to 20 minutes or until the fruit is warm and bubbly and the crumble is golden brown.

10. Remove from oven and let cool completely, at least 1 hour. Once cooled, gently lift bars from pan and slice into squares or bars.

11. Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.

https://minimalistbaker.com/strawberry-rhubarb-crumble-bars-gf/