Ingredients:

1 Cup Almond Meal
1/2 Cup Coconut Flour
1 tsp baking powder
2 Eggs
1/2 Cup dried shredded Coconut
1 Cup Coconut Milk
1 Cup finely cut Walnuts
1/2 Cup Organic Extra Virgin Coconut Oil
1/2 Cup Honey
1 tsp baking powder

Directions:

Blend together eggs, coconut milk, coconut oil and honey. Combine coconut flour, almond meal, baking powder and shedded coconut. Combine liquid ingredients and dried ingredients whisk thoroughly into batter until there are no lumps in cake batter. Fold in walnuts. Pour ingredients into greased 9x5x3 inch or smaller loaf pan and bake at (350F) for 40 – 50 minutes. Remove bread from loaf pan and cool on rack.

So yummy and a very traditional dessert!

Makes 4-6 servings:

7 ounces cream of coconut (approx 1/2 can)
2 1/2 cups coconut milk
1/2 cup tapioca flour or arrowroot
1 teaspoon vanilla

Topping
ground cinnamon and or flaked coconut

Directions:
In a saucepan combine coconut milk, cream of coconut, arrowroot (or tapioca flour) and vanilla; mix very well.
Stir constantly on medium high until mixture begins to boil and gets thick.
Let boil a couple more minutes, continue to stir, then you can either pour into individual dessert cups or a mold.
Let cool on tabletop, then refrigerate.
Top with garnish.
Enjoy!

Apricot Bars

½ cup raw almonds

1 cup raw pecans

¼ teaspoon sea salt

12 Medjool dates

1 cup dried apricots (unsweetened)

Spice Bars

1 cup raw almonds

½ cup roasted cashews

1/4 teaspoon sea salt

20 Medjool dates

1 teaspoon pumpkin pie spice

Coconut-Cherry Bars

1 cup raw almonds

½ cup raw pecans

12 Medjool dates

1 cup dried cherries (unsweetened)

2 tablespoon coconut oil

1/2 cup finely shredded coconut flakes (unsweetened)

¼ teaspoon salt

The directions are the same for the first two recipes with only a couple minor differences for the coconut cherry bars. For whichever bar you decided to make, follow these steps:

1) In a food processor, pulse only the nuts and the sea salt until finely chopped but still chunky. Some will be ground up almost like almond meal but they will not all be consistent, and that’s totally ok.

2)Pour your nuts into a mixing bowl.

3)Add the dried dates and other dried fruit to the food processor and process until it makes a paste (it will probably turn into a giant sticky ball when it’s done).

4) For the last recipe, add the coconut oil to the dates and cherries and process the three items together.

5) Add the date mixture to the nuts and use your hands to kneed the nuts and the dates together until well mixed (this is messy but fun). For the last recipe, pour the coconut flakes into the bowl with the nuts and then add the date mixture and kneed away.

6) Grease a baking sheet with either grass fed butter or coconut oil.

7) Make a big ball out of your bar mixture and push it down onto your greased baking sheet. Cover the ball with some plastic wrap and using a rolling pin (or a bottle of wine if you don’t own a rolling pin), roll out the mixture to your desired thickness. I like mine about 1/2 an inch thick or a little less.

Cut the rolled out mixture into the desired shape and amount that you would like.

banana nut muffins

1/2 C Organic Unsweetened Coconut – 25g F, 10 g C
“Finely shredded for baking”
1 tablespoon Ground Almonds – 4 g F, 1 g C
1 Egg – 5g F, 7g P
¼ C chopped walnuts – 20g F
1 teaspoon Walnut Oil – 5g F
(Olive oil works too)
1 teaspoon Almond Butter – 2g F, 1 g C
3 tablespoon Blue Agave Sweetener –48g C
2 Med Bananas – 54g C

Mix thoroughly and put into 6 muffin tins. Bake at 375 for ~25 minutes. Each muffin is 19g C, 10g F, and some negligible protein.

<3

1 1/2 lb. boneless skinless chicken
1 carrot grated
2 garlic cloves
1/2 c. shredded coconut
1 egg
2 tsp. curry powder
1/2 tsp. salt

Put everything in the food processor and pulse until smooth.

Using your hands form 24 meatballs. The small size of these meatballs allows them to cook quickly.

Heat several tablespoons of oil (I used coconut oil) in a large skillet over medium high heat. When the skill is hot enough
so that a meatball sizzles as soon as it hits the pan, put all the meatballs in.

Cook 2 min. then roll the meatballs over and cook 5 min more. Put a lid on the pan and finish cooking for another 6 – 8 min.