SALTED CARAMEL PECAN PIE no CORN SYRUP

thespunkycoconut.

Crust:
1 cup of cashews, soaked for 3 hours, rinsed, and strained
1 tablespoon coconut oil or ghee
1 tablespoon honey
1 teaspoon vanilla
1/2 cup shredded coconut

Filling:
1 packed cup pitted Medjool dates, soaked for 3 hours in 1 cup of water (save the soaking water)
1/4 cup coconut oil or ghee
1 tablespoon vanilla
1/4 teaspoon salt

Fold In: 
2 cups salted roasted pecans, plus more to garnish

HW: Before you begin see my note at bottom for texture of puree. 

1. Set the oven to 400°F.
2. Puree the cashews, oil, honey, and vanilla crust ingredients in a food processor fitted with the S blade for about 1 minute. Add the shredded coconut and puree to form a ball.
3. Using wet hands press the crust into a glass pie dish. Do NOT pre-bake the crust.
4. Add all of the filling ingredients, including the soaking water, to the blender and puree until smooth. Fold in the pecans, then add the filling to the unbaked crust. Garnish the pie with more pecans.
5. Bake for 10 minutes, then reduce the heat to 350°F, and bake for 10 minutes more.
6. Allow to cool on the counter, then refrigerate to set.

Hw: I am not sure if I would use the soak water, you normally soak raw nuts to remove natural toxins. I maybe would just use a little warm water as needed to make the puree. Which she states is more like a crumbly fine mix. 

Coconut Flour Cheddar Drop Biscuits

¼ cup coconut oil or butter, melted
1/3 cup sifted coconut flour
4 eggs
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon baking powder
½ cup sharp cheddar cheese, shredded

Blend together eggs, coconut oil or butter, salt, and onion powder. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in cheese. Drop batter by the spoonful onto a greased cookie sheet. Bake at 400 degrees for 15 minutes. For a cheesier biscuit increase cheese to ¾ cup.

Paleo Cornbread
Kelly Bejelly @ A Girl Worth Saving

Ingredients

• 4 eggs
• 1 cup water
• 2 Tablespoons of apple cider vinegar
• ½ cup of coconut flour
• ½ teaspoon of garlic powder
• ¼ cup and 1 teaspoon of coconut oil melted
• ¼ teaspoon of Rough ground Celtic Sea Salt
• 1 teaspoon of Caraway Seeds, ground (optional)
• ½ teaspoon baking soda

Instructions

1. Take out your 4 eggs and bring to room temperature. I crack mine in the blender and let them sit for 20 minutes or so.
2. Add the apple cider vinegar, water and ¼ cup of melted coconut oil(not hot so you don't cook the eggs) blend on low for 30 seconds.
3. Then add in the coconut flour, garlic power, salt, ground caraway seeds and baking soda and blender for one minute.
4. Grease your baking tin with the 1 tsp coconut oil. I used two small mini loaves for this recipe.
5. Pour the batter in your pans and bake at 350 degrees for 40 - 45 minutes or until a toothpick comes out clean.
6. Optional - if you want to get that nice golden look - 1 minute before you take the bread out of the oven, rub a small tsp of coconut oil on the top and broil on low until you get the color you want.
7. Enjoy!

Apple and Sweet Potato Bake

from livesimplyme

Ingredients

• 2 cups sweet potatoes, peeled and chopped
• 1 cup chopped apples
• 2 TB pastured butter, cubed
• 2 TB raw raw honey
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• pinch of salt

Instructions

1. Preheat the oven to 400º.
2. Add the apples and sweet potatoes to a baking dish or cast iron skillet (like this). Top with honey, cinnamon, nutmeg, and pinch of salt. Toss the ingredients together. Add the cubed butter to the top of the mixture.
3. Cover with foil or a foil alternative and bake for 25 minutes until the potatoes are soft.
4. Serve Warm.

Chocolate Peppermint Snack Balls

from primally inspired

• ½ cup butter (for dairy-free use coconut butter)
• ¼ cup cacao powder (find HERE)
• ¼ cup raw honey (find HERE)
• ½ tsp. pure vanilla extract
• pinch of sea salt
• 1 drop of food grade peppermint essential oil (I use THIS

Instructions

1. Ensure butter is at room temperature
2. Mix all ingredients together in a medium bowl
3. Line a plate with parchment paper and make the mixture into balls (hint- using a melon baller or a tablespoon measure makes this process easy!)
4. If you desire, sprinkle some optional toppings on the chocolate balls (Ex- coconut flakes, sea salt)
5. fridge or freezer. 

Lemon Coconut Yummy!

imaginative mama

Ingredients:

1 Cup Coconut oil

Zest from 1 lemon

Juice from 2 lemons (4-6 Tablespoons of juice) 

2 Tbsp honey or other sweetener.  (go natural here,  NO ARTIFICIAL stuff!! 

Put half your oil into a small blender or food processor, put the other half into your microwave for 10 seconds, just long enough to melt it.  (or you can warm it in a pan if you don’t want to microwave it, which possible kills some of the health benefits of it).

Once your oil is melted, combine it, and the zested lemon and lemon juice, and sweetner/honey, blend until smooth, pour into silicon molds (I used silicon ice cube trays) and refridgerate until solid.  (about 1-2 hours.)  Pop them out of the  molds, and store in a baggie or container in the fridge.  Enjoy one or two a day!!  Let me know if you try these and enjoy them, or what changes you may make!

EASY FREEZER RECIPES: PALEO COCONUT PECAN BREAKFAST BARS

mommayoungathome

INGREDIENTS

• Coconut oil
• 2 eggs
• 1 banana
• ¼ cup honey
• ½ tsp vanilla
• ⅓ cup coconut flour
• 1 cup unsweetened shredded coconut
• 4 Tbsp coconut milk
• ½ cup chopped pecans

INSTRUCTIONS

1. Preheat oven to 350 degrees. Use the coconut oil to grease an 8x8 pan.
2. Crack your eggs into a medium sized bowl and quickly whisk them up.
3. Mash your banana - I like to just do this quickly on a plate - add to the bowl with the eggs along with the honey and vanilla.
4. Measure and add your coconut flour, making sure to combine everything well and ensuring there are no clumps.
5. Measure and add the unsweetened shredded coconut and coconut milk and mix to ensure the batter is well combined.
6. Spoon the batter into your pan and smooth it out. Sprinkle the chopped pecans over top.
7. Bake your bars in the pre-heated oven for 20-25 minutes. Keep an eye on them - when the edges are golden brown and the center is firm, they're done!
8. Freezing these is a cinch too! Simply wait for them to cool, cut them to the desired size and store them in a freezer container or freezer bag. I tend to try to do this as soon as I can - if they stay on the kitchen counter, they tend to disappear quickly!
9. You can defrost them quickly by popping them in the microwave for about 30 seconds. If you're like my hubby and are not a fan of the microwave, you can pull out a few the night before and just leave them in the fridge and they'll be defrosted by breakfast the next morning.

Raw Key Lime Tartlets

Author: Detoxinista.com

Makes 6 tartlets (standard muffin tin size) 

Sweet and tart, these lime-flavored treats are loaded with heart-healthy ingredients, perfect for a light summer dessert!

For the Crust:

• 1 cup walnuts or pecans
• 1 tablespoon coconut oil, melted
• 1 tablespoon pure maple syrup
• ½ teaspoon vanilla extract
• pinch of sea salt

For the Filling:

• 1 cup raw cashews, or ½ cup raw cashew butter
• 3 tablespoons coconut oil, melted
• 3 tablespoons raw honey
• ¼ cup fresh lime juice (key limes or regular)
• ½ teaspoon vanilla extract
• pinch of sea salt

Instructions

1. Line a standard muffin tin with 6 parchment baking cups, and set aside.

To prepare the crust:

1. Pulse the walnuts or pecans in a mini food processor or blender, until a fine powder is formed. (Be careful not to over-process, as you don't want it to become a nut butter.) Add in the melted coconut oil, maple syrup, vanilla extract and salt, and pulse again until a uniform dough is created.
2. Scoop the dough by a heaping tablespoon, and drop it into the bottom of each of the 6 baking cup liners. Use your fingers to press the crusts down firmly, and place the pan in the freezer to set.

To prepare the filling:

1. Place the dry cashews in a blender and blend until a it's nearly the texture of a creamy cashew butter. Add in the rest of the filling ingredients, and blend until a silky smooth batter is formed. Adjust flavors to taste, keeping in mind that the final chilled desserts will taste slightly less-sweet than the room-temperature batter.
2. *Note: If you're using prepared cashew butter instead of the whole cashews, you can skip the blender all together and mix all of the filling ingredients well in a medium bowl.
3. Remove the pan of crusts from the freezer, and divide the filling batter evenly among the six cups. Return to the freezer to set for at least 3 hours before serving, or until they are completely firm.
4. Serve directly from the fridge or freezer for best texture, and keep any leftovers well chilled.

Pumpkin Ginger Bread
trueaimeducation

1 Cup Pumpkin Puree

3/4 Cup Almond Butter ( hw: any but butter would work (not peanut!!!) 

2 Tablespoons Honey (use more if your aren’t adding Chocolate Chips)

2 Large Eggs

1 1/2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

2 Teaspoons Vanilla Extract

2 Teaspoons Cinnamon

1/2 Teaspoon Ground Ginger

1/4 Teaspoon Nutmeg

1/4 Teaspoon Cloves

Handful of Chocolate or Cacao Chips (Optional)

Directions:

I preheated the oven to 350 degrees and enlisted a helper to mix all the ingredients in.  Here’s how we did things:

Pumpkin was first in the bowl.

Next came the eggs and vanilla. Then nut butter. Dry ingredients and spices. Mix...

I greased my 8×8 pan with a little butter, poured the batter in and topped it with a handful of chocolate chips.  It cooked for 25-30 minutes

Lemon Cake Cookies 

Ingredients

For the cookies
• 1/3 cup coconut flour (find it here)
• 1/3 cup arrowroot flour (find it here)
• 1 tsp cream of tartar
• 3/4 tsp baking soda
• 1/4 tsp sea salt
• 1/8 tsp turmeric (for coloring)
• 1/4 cup freshly-squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• 1/4 cup applesauce, at room temperature
• 1/4 cup coconut butter, softened (not coconut oil - find it here)
• 2 tablespoons honey
• 2 tablespoons coconut oil
• 1 tsp vanilla extract
• 1 gelatin egg substitute made with 1 Tbs. gelatin (See step four below.)
For the Icing
• 1/4 cup arrowroot flour
• 2 tablespoons honey
• 1 1/2 teaspoons lemon juice

Instructions

1. For the cookies Preheat oven to 325, and line two cookie sheets with parchment paper.
2. In small bowl, whisk together the dry ingredients: coconut flour, arrowroot flour, salt, cream of tartar, baking soda.
3. In large mixing bowl or stand mixer, cream together the next six ingredients: applesauce, coconut butter, lemon zest, lemon juice, honey, coconut oil and vanilla.
4. Prepare gelatin egg substitute: Whisk 1 tablespoon gelatin into 1 tablespoon lukewarm water. Add 2 tablespoons boiling water. Whisk vigorously until completely dissolved and frothy.
5. Add gelatin egg substitute to stand mixer. Beat on medium to incorporate.
6. Add dry ingredients to stand mixer, beating on medium until combined.
7. Using a tablespoon, scoop out dough and drop onto cookie sheets. Flatten each cookie with bottom of cup to make 1 1/2-2" circles.
8. Bake for 18-23 minutes, or until cookies are golden brown around edges and slightly firm to the touch. Cool completely on wire rack.
9. For the icing Whisk all icing ingredients together. Drizzle over tops of cooled cookies.
10. Store covered at room temp for soft cookies, or in the refrigerator for firmer cookies.

Homemade Coconut BUTTER 



from lovelovething

Ingredients:

~4 cups full-fat unsweetened shredded coconut or coconut flakes (where to buy)

Optional: 1 tablespoon coconut oil. Makes it smoother but if you don’t have any coconut oil on hand, it’s not a problem. (where to buy coconut oil)

Equipment:

Blender – high-speed blender is preferred. (where to buy)

Instructions:

Dump the shredded coconut into the blender and BLEND. Start slowly and work your way up to high. Use the tamper if you have one.

Using a high-speed blender, you’ll need to blend for at least a minute. I think that should do it.

Pour into a container for keeping. Can be stored in pantry or cabinet. I don’t recommend refrigerating it. Stir well before use. Makes about 1 1/2 cups.

I actually prefer the homemade. It’s more thoroughly blended, plus there is that little feeling of pride that says – Hey, I made that. Cool.

Chicken Zucchini Poppers

From Onelovelylife

 

Serves: 4-5

INGREDIENTS

• 1 lb. ground chicken breast
• 2c grated zucchini (leave peel on)
• 2-3 green onions, sliced
• 3-4 Tbsp cilantro, minced
• 1 clove garlic
• 1 tsp salt
• ½ tsp pepper
• (optional: ¾ tsp cumin)
• olive oil, for cooking (or coconut oil, avocado oil, or ghee)

INSTRUCTIONS

1. Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.

To cook on the stovetop:

1. Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.

To bake:

1. Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
2. Serve with guacamole, salsa, or your favorite dip.

Lexi's Clean Kitchen Salsa

1. 4 organic Roma tomatoes (hw: option if fresh tomatoes not available: see below) 
2. -1/2 onion
3. -2 garlic cloves
4. -1 jalapeño
5. 1/3 cup fresh cilantro
6. -1 lime, juiced
7. -1/4 tsp Himalayan sea salt
8. -1/4 tsp freshly ground pepper
9. -1/4 cup water
10. -1/2 tsp extra-virgin olive oil
11. -Optional: 1/8 tsp red pepper flakes
12. -Optional: To make it extra spicy, add 1 habanero pepper

Instructions

1. 1. Slice tomatoes in half
2. 2. In a large skillet, heat 1/4 cup water and add in tomatoes
3. 3. Let cook for 3 minutes, flip over, and cook another 3 minutes (until skin starts to peel)
4. 4. Remove from skillet and peel any skin that's removable, then place into food processor
5. 5. In a pan, heat oil and add in onion and garlic
6. 6. Let lightly sauté for 5 minutes and transfer to food processor
7. 7. Add the rest of the ingredients (cilantro, salt, pepper, red pepper flakes, lime juice, jalapeño) to food processor and pulse lightly
8. 8. Transfer to air tight container and store in fridge

Another great option (If you don't have fresh tomatoes) sub with

1. -1 15oz. can organic whole peeled tomatoes
2. -1 15oz. can organic diced tomatoes with chiles
3. *Yields: 2 Cups

By Lexi's Clean Kitchen