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Coconut Creations

Weekly Recipes
Coconut Snickerdoodles

Coconut Flour "Snickerdoodles"

Ingredients:
3/4 cup Rapadura
4 eggs
½ teaspoons organic vanilla extract
¼ teaspoon sea salt
½ cup organic, unrefined, extra virgin coconut oil
¾ cup coconut flour
2 Tablespoons Rapadura (set aside to mix with cinnamon)
2 teaspoons organic cinnamon

Directions:
Beat the Rapadura, eggs, vanilla, salt and coconut oil together. Mix well. Incorporate the coconut flour and mix well. Leave it to rest for 5 minutes. In the meantime, mix together the cinnamon and Rapadura in bowl. Form the dough into small balls. (It will be very sticky, but it’s okay!) Next, roll the balls into the cinnamon mixture, put on a cookie sheet, and flatten with a fork. Bake for 15 minutes at 375F, and enjoy with a glass of raw milk!

Recipe courtesy of Catherine Slezinger of www.theorganicmomma.com and adapted from Jamie Oliver

 
Coconut Macaroons

Coconut Macaroons

Makes approximately 48 macaroons

 

Ingredients:
6 egg whites
¼ teaspoon Celtic sea salt
½ cup raw honey
1 Tablespoon vanilla extract
3 cups unsweetened coconut

Directions:
In mixing bowl, whisk eggs and sea salt. Add in raw honey, vanilla and coconut. Drop batter on to parchment paper on cookie sheet. Pinch off each at the top like a chocolate kiss. Bake and 350 degrees for 10 to 15 minutes, until lightly browned
 

Recipe courtesy of Dr. Josh Axe (www.draxe.com)

 
Blackberry and Blueberry Muffins

Blackberry & Blueberry Muffins (with dried coconut)

Ingredients:
1 and 3/4 cup almonds (blended into a flour)
1 cup dried coconut
1 large ripened banana
3 eggs
4 Tablespoons coconut oil, melted
½ cup Greek yogurt
10 dates
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
a pinch of sea salt
2 handfuls of berries (frozen blackberries, blueberries)

Directions:
Set the oven to 400°F. Mix almonds in a blender for half a minute. Add all the other ingredients to the blender, except the berries, and mix for approximately 1 minute. Stir in the berries with a spoon. Pour in muffin tins and bake for 12 to 15 minutes.

Recipe courtesy of Dr. Josh Axe (www.draxe.com)

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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