Kandian Chicken Curry

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 lbs chicken, 1 1/2-inch pieces
• 2 ounces butter
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1 teaspoon salt
• 3 medium tomatoes, diced
• 1 teaspoon curry powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon turmeric powder
• 3 green cardamom pods, split open
• 2 cloves
• 3 inches cinnamon sticks, broken up
• 1 tablespoon vinegar
• 1/3 cup chicken stock, made with a cube
• 1/2 cup coconut milk

Recipe

• 1 melt the butter in a pot and fry the onions till soft.
• 2 add the garlic and chicken pieces brown lightly while stirring.
• 3 add all of the other ingedients down to the coconut milk. bring to a boil and add the coconut milk. cover with a lid.
• 4 reduce the heat and slow simmer till the chicken is cooked.
• 5 n.b. for a thicker sauce simmer uncover for the last few minutes of cooking.

Gluten-free Breakfast Bars

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 cup peanut butter (or experiment with almond butter, too)
• 1/2 cup honey
• 3 tablespoons cocoa powder
• 1/4 teaspoon vanilla extract
• 1/3 cup sunflower seeds
• 2/3 cup dried cherries, cranberries, and blueberries mix
• 1/3 cup unsweetened grated coconut
• 3 cups puffed rice cereal

Recipe

• 1 1. spray 8x8 pan with cooking spray. if you want a thinner bar, use a 9x9 pan.
• 2 2. in a large saucepan, melt peanut butter and honey over medium heat.
• 3 3. when melted, turn off heat and add remaining ingredients.
• 4 4. stir, and spoon into greased pan.
• 5 5. let cool and enjoy!
• 6 *note: the cocoa powder, sunflower seeds, dried fruit and coconut are optional ingredients and can be removed or replaced with like ingredients. for example, you could try using cashews and dried apricots, etc.

Chicken And Pineapple Skewers

Total Time: 1 hr 20 mins Preparation Time: 1 hr 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 teaspoon cumin
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 cup unsweetened coconut milk (light version is fine)
• 1 teaspoon olive oil
• 1/2 tablespoon rice vinegar
• 1/2 tablespoon honey
• salt and pepper
• 1 1/2 lbs boneless chicken breasts, cut into 2 inch pieces
• 2 red bell peppers, seeded and cut into 1 inch pieces
• 1/2 fresh pineapple, peeled,cored and cut into 1 1/2 inch chunks
• 6 -8 wooden skewers or 6 -8 metal skewers (if using wood soak for at least 30 minutes)

Recipe

• 1 in a small skillet toast the cumin, curry powder and turmeric over low heat stirring for about 20 seconds. remove from heat and set aside.
• 2 in a large bowl whisk together the toasted spices, coconut milk, oil, vinegar, honey, salt and pepper. add chicken, tossing to coat evenly and then refrigerate for at least one hour.
• 3 start the grill or preheat the broiler (if using broiler grease the broiler pan well).
• 4 thread the skewers alternating pieces of chicken, bell pepper and pineapple. season skewers with salt and pepper.
• 5 lightly grease the grill rack with oil and then place the skewers on it and grill for 4-6 minutes per side, or until chicken is cooked.

No Beans About It Mock Pecan Pie

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3 eggs
• 2/3 cup raw sugar
• 3/4 cup dark brown sugar
• 3 tablespoons butter, softened to room temperature
• 2/3 cup quick-cooking oats
• 2/3 cup flaked coconut
• 1 teaspoon pure vanilla extract
• 1 pie crust, unbaked

Recipe

• 1 preheat oven to 350 degrees.
• 2 blend all ingredients well and pour into the unbaked pie crust.
• 3 bake for 30-35 minutes or until toothpick inserted in center of pie comes out clean and pie is browned.
• 4 set aside to firm up and serve. can be served either hot (which i prefer) or at room temperature.

Low Fat Granola

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 4 cups old fashioned oats
• 1 cup sliced almonds
• 1/2 cup shredded coconut
• 1/4 cup sunflower seeds
• 1/2 cup jam, honey or 1/2 cup maple syrup
• 2 tablespoons olive oil or 2 tablespoons canola oil
• 1/2 teaspoon salt
• 1 cup dried fruit (raisins, cranberries, cherries)

Recipe

• 1 heat oven 350 degrees f. in bowl mix all ingredients except dried fruit. pour onto foil lines broiler pan. bake 25-30 minutes until golden brown tossing once. add fruit and let cool. keep in air tight container.

Kaleidoscope Fruit Salad With Coconut

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 2 (15 ounce) cans of chilled fruit cocktail, rinsed and well drained
• 1 (16 ounce) bag colored miniature marshmallows
• 2 (8 ounce) containers whipped topping (like cool whip)
• 1/2 cup shredded coconut (optional)
• apples (etc., optional) (optional) or banana (etc.) (optional)

Recipe

• 1 rinse the syrup off the fruit cocktail and try to drain until dry. pat with paper towel if necessary or it won't look as fluffy!
• 2 place into a large mixing bowl.
• 3 add marshmallows and stir.
• 4 add whipped topping* and stir.
• 5 add coconut and stir.
• 6 add other favorite fruits (diced) as desired, stir and keep covered and refrigerated until ready to serve.
• 7 *try to mix in the whipped topping just before serving within a few hours for best appearance.

Curried Chicken

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 500 g chicken breasts
• 1 teaspoon crushed garlic
• 1 teaspoon turmeric
• 1 teaspoon dried coriander
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1/4 teaspoon chili powder
• 2 teaspoons chicken stock powder
• 1/2 cup red capsicum
• 1/2 cup green capsicum
• 1 onion, sliced
• 1 tablespoon cornflour
• 1 teaspoon imitation coconut essence
• 375 ml evaporated skim milk

Recipe

• 1 coat frying pan with oil and brown chicken, add garlic and cook for 2 or so minutes.
• 2 add spices and stock powder to pan and cook for 1 minute. add capsicum and onion and cook until onion is starting to soften slightly (2 minutes).
• 3 in a seperate bowl mix together the cornflour, evaporated milk and coconut essence. when combined add to pan and stir continuously until boiled and thickened slightly.
• 4 enjoy!

No Bake Snowballs

Total Time: 45 mins Preparation Time: 40 mins Cook Time: 5 mins

Ingredients

• 1 1/2 cups sugar
• 1/2 cup cocoa
• 1/2 cup milk
• 1/2 cup butter
• 1 cup unsweetened coconut
• 1 cup sweetened coconut
• 3 1/2 cups rolled oats

Recipe

• 1 in a sauce pan, bring sugar, cocoa and milk to a boil. add in butter and remove from heat.
• 2 stir in 1 cup sweetened coconut and oats. chill for 30 minutes or cool to touch.
• 3 shape into 1 inch balls and roll in 1 cup unsweetened coconut and store in freezer.
• 4 its better to eat them from the freezer in my opinion. if you serve them thawed its too soft for my liking =) try both ways and see what you like!

Mrs Falafel's Satay Pate

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (14 ounce) can haricot beans, drained & rinsed
• 4 tablespoons crunchy peanut butter
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce or 2 tablespoons tamari
• 1 pinch cayenne pepper
• 1 spring onion
• 1 clove garlic
• 2 tablespoons vegetable oil
• 4 tablespoons lime juice
• 1/4 cup desiccated coconut

Recipe

• 1 throw all the ingredients into a blender and mix until smooth.
• 2 add a little water if it is too lumpy.
• 3 chill in the fridge for 30 minutes.

Low Fat Healthy Bars

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons brown sugar
• 1/4 cup walnuts, chopped
• 1/4 cup golden syrup
• 2 tablespoons flour
• 1/4 cup applesauce
• 1/2 cup dried apricot, chopped
• 1 cup bran flakes, slightly crushed
• 1 egg
• 1/4 cup sultana
• 1/4 teaspoon vanilla
• 1/4 cup flaked coconut (optional)

Recipe

• 1 preheat oven 200 celsius. in pan combine sugar, syrup and applesauce, heat until sugar dissolved.
• 2 in bowl, combine cereal, sultanas, coconut and nuts. in separate bowl, add flour to apricots and mix to coat. add to dry mix, combine.
• 3 stir in egg whites, vanila and syrup mix, combine well.
• 4 bake 15 to 20 mins or until golden brown. cool 10 mins then cut into bars.

Curried Onions

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 2 tablespoons light coconut milk
• 1 onion, cut into 3/8 inch dice
• 1/2 teaspoon curry powder
• salt & freshly ground black pepper

Recipe

• 1 in a small skillet, heat the coconut milk over medium-high heat until it bubbles at the edges, 30 seconds. mix in the onion, curry powder and 1/4 teaspoons salt. saute until the onion is translucent and crisp-tender, 4 minutes. adjust the seasoning with salt and pepper to taste. cool to room temperature.

Dreamy Bars

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 cup flour
• 1/2 cup brown sugar
• 1/3 cup oleo
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon baking powder
• 1/4 teaspoon table salt
• 1 cup brown sugar
• 1 cup flaked coconut

Recipe

• 1 mix together flour, brown sugar, and oleo until particals are fine.
• 2 press into bottom of ungreased 9x9 pan. bake for 15 minutes in a 350°f oven.
• 3 combine 1 cup brown sugar and remaining ingredients in a bowl. beat until thick and foamy. pour over the partially baked crust.
• 4 bake for 20 minutes or until golden brown in 350°f oven.

Gluten-free Coconut Blueberry Muffins

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1/4 cup coconut flour
• 2 tablespoons coconut flour (additional)
• 3 eggs
• 2 tablespoons canola oil or 2 tablespoons melted butter
• 2 tablespoons coconut milk
• 3 tablespoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup frozen blueberries

Recipe

• 1 whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
• 2 sift all coconut flour (1/4 cup plus 2 tablespoons). stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
• 3 fold in frozen blueberries, stirring gently. pour batter into greased muffin tin.
• 4 bake at 400 f for 15-18 minutes.

Marci's Sweet Potatoes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 cup crushed corn flakes
• 1/2 cup coconut
• 1 cup melted butter, divided
• 1/2 cup chopped pecans
• 3 cups cooked sweet potatoes, mashed
• 2 eggs, beaten
• 1 cup sugar
• 2/3 cup evaporated milk
• 1 (10 ounce) bag miniature marshmallows

Recipe

• 1 mix and set aside for a topping; crushed cornflakes, coconut, nuts, and 1/2 cup melted butter.
• 2 wash, cut into chunks and steam enough sweet potatoes to make 3 cups mashed. ( it's easier to peel the potatoes after steaming and before mashing.).
• 3 stir into the mashed potatoes the eggs, sugar, evaporated milk, 1/2 cup melted butter and 1/2 cup of the topping mixture.
• 4 place into a 9 x 13 pan and top with minature marshamallows and the rest of the topping mixture.
• 5 bake at 350 degrees for 25 minutes.

Mrs Fields Cashew And Coconut Cookies

Total Time: 33 mins Preparation Time: 10 mins Cook Time: 23 mins

Ingredients

• 2 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup light brown sugar
• 1/2 cup sugar
• 3/4 cup butter, softened
• 2 large eggs
• 2 teaspoons vanilla
• 1/2 cup sweetened flaked coconut
• 1 cup chopped raw cashews (unsalted)
• 1 cup chopped dates
• 1/4 cup sweetened flaked coconut (reserved for topping)

Recipe

• 1 preheat oven to 300*f. in a medium bowl combine flour, soda and salt.
• 2 mix well with a wire whisk and set aside. in a medium bowl combine sugars with an electric mixer at medium speed.
• 3 add butter and mix to form a grainy paste.
• 4 add eggs and vanilla, and beat until smooth. add flour mixture,.
• 5 coconut, cashews and dates. blend at low speed just until combined. drop by rounded tablespoonfuls onto ungreased baking sheets.
• 6 2 inches apart.
• 7 sprinkle tops lightly with reserved coconut. bake for 23-25 minutes or.
• 8 until bottoms turn golden brown. with a spatula transfer to a cool flat.
• 9 surface.

Maple Nut Orbs

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 cup nut butter
• 1/3-1/2 cup maple syrup
• 1 cup oat bran
• 1/2 cup wheat germ
• 1 cup sesame seeds
• 1/2 cup coconut, shredded

Recipe

• 1 in a food processor, bland together the nut butter and maple syrup.
• 2 add the oat bran, wheat germ, and sesame seeds and bland until it has a stiff, dough-like consistancy.
• 3 you can either roll the dough into 14 indovidual orbs, and then roll them in coconut and chill, or spread the dough onto a square pan and sprinkle with coconut, chill, and cut into squares.

Mrs Paradine's Lemon Squares

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 can condensed milk
• 1/2 cup lemon juice
• 16 salted soda biscuits
• 1 cup brown sugar
• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 cup butter, at room temp
• 1 cup shredded coconut (optional)

Recipe

• 1 mix together the tin of condensed milk and the lemon juice in a small bowl.
• 2 in a medium sized bowl crumble the soda biscuits with your fingers and then mix in the flour, brown sugar, and baking soda.
• 3 use a pastry cutter to cut in the butter until it is in small crumbs and then mix in the coconut if desired.
• 4 put 1/2 of the mixture in a 8x8x2 pan and pat it gently with your fingers.
• 5 spread over the milk mixture and then sprinkle the rest of the crumb mixture on top.
• 6 pop into a 350 oven for 30 minutes or until lightly browned on top.
• 7 let cool.

Gluten-free Coconut Prune Cookies

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 1 cup all-purpose gluten-free flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/4 teaspoon clove
• 2/3 cup chopped pitted prunes
• 1/8 cup butter, softened
• 1/3 cup brown sugar
• 1 egg
• 1/2 cup shredded coconut
• 1/4 cup honey, warmed to a drizzling consistensy

Recipe

• 1 stir together the dry ingredients (flour through cloves) to combine thoroughly.
• 2 add prunes, stirring well to coat with flour.
• 3 cream together butter and sugar, then beat in egg until fluffy.
• 4 gradually blened in flour mixture.
• 5 shape into 24 cookies and place on a parchment paper lined cookie sheet.
• 6 press coconut into the top of each cookie.
• 7 bake in a preheatedd 325* oven for 15-20 minutes until golden.
• 8 drizzle cookies with warm honey and let cool.
• 9 enjoy!

Flirtini

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 1 ounce citrus-infused vodka (smirnoff)
• 3/4 ounce unsweetened pineapple juice
• 3/4 ounce cranberry juice
• 1/2 ounce coconut rum
• prepared sweet-and-sour mix, a splash
• ice cube

Recipe

• 1 in a cocktail shaker, combine vodka, pineapple juice, cranberry juice, rum, and sweet-and-sour mix.
• 2 add ice; cover and shake until very cold.
• 3 strain into a chilled martini glass.
• 4 garnish with coconut pieces and cranberries.

Gluten-free Carrot Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 cup rice flour
• 1 cup sugar
• 1/4 cup tapioca starch
• 1/2 cup potato starch
• 1 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 2/3 cup raw carrot (shredded)
• 1 (8 ounce) can crushed pineapple, drained (add back 1/4 cup of the juice)
• 1/2 cup walnuts, coarsely ground (plus additional for garnish)
• 1 cup unsweetened applesauce or 1 cup soy yogurt
• 1 teaspoon vanilla
• 2 tablespoons vegetable oil
• 4 tablespoons unsweetened applesauce
• 1/2 cup unsweetened coconut (optional)
• 1 (4 ounce) soy cream cheese or 1/4 cup margarine
• 3 cups confectioners' sugar
• 1 teaspoon vanilla

Recipe

• 1 mix together first 10 ingredients ( rice flour through nutmeg).
• 2 add the remaining ingredients and stir to combine.
• 3 preheat oven to 350 degrees. lightly oil a 9x9-inch square cake pan.
• 4 spoon blended ingredients into pan and bake 30 to 35 minutes or until a toothpick inserted in the center comes away cean.
• 5 cool completely.
• 6 transfer to a cake plate and frost with faux cream cheese frosting. garnish with additional walnuts, if desired.
• 7 faux cream cheese frosting:
• 8 beat together cream cheese, sugar, and vanila. frost cake.

Gluten-free Coconut Macaroon

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 12
• 1 1/3 cups shredded coconut
• 1/3 cup sugar
• 2 tablespoons rice flour, ener-g brand
• 2 egg whites
• 1/2 teaspoon almond extract

Recipe

• 1 preheat oven to 325°f.
• 2 combine coconut, sugar and rice flour.
• 3 stir in beaten egg and almond extract. mix well.
• 4 drop from teaspoon onto greased cookie sheet.
• 5 bake for 25 minutes until browned on edges. then, place on cooling sheets.

Dreamsicle/creamsicle Cake

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 1 (18 ounce) box orange cake mix
• 1 (3 ounce) box orange gelatin
• 1/3 cup oil
• 1 1/4 cups water
• 3 eggs
• 1 teaspoon orange extract
• 12 ounces sour cream
• 1 1/4 cups sugar
• 1/2 cup orange juice
• 8 ounces cool whip (or more)
• 1 (2 ounce) package shredded coconut (optional)

Recipe

• 1 cake: blend all ingredients& pour in 2 9" greased& floured pans.
• 2 bake at 350* for 20-25 minutes.
• 3 when cool slice each layer to make 4 layers.
• 4 frosting: combine sour cream& coconut,if used[i don't].
• 5 in separate bowl mix sugar& orange juice til disolved.
• 6 combine with sour cream.
• 7 fold in cool whip.
• 8 spread between each layer& remaining on top.
• 9 refrigerate.

Dreamy Coconut Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 18 ounces cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 (15 ounce) can cream of coconut (coco lopez)
• 1 (8 ounce) container cool whip
• 1 (6 ounce) can flaked coconut

Recipe

• 1 bake cake in a 13x9 pan according to box instructions.
• 2 let cake cool slightly.
• 3 take a wooden mixing spoon and put holes in the cake.
• 4 shake the can of cream of coconut milk well (for 5 minutes).
• 5 slowly pour coconut milk on the cake filling the holes.
• 6 when cake is cool to the touch, frost with cool whip.
• 7 sprinkle with flaked coconut.
• 8 refridgerate.

Gluten-free Chocolate Cake With Frosting

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 3/4 cup coconut flour, sifted
• 1/4 cup vegan cocoa powder, powder dagoba
• 1 teaspoon celtic sea salt
• 1 teaspoon baking soda
• 10 eggs
• 1 cup grapeseed oil
• 1 1/2 cups agave nectar
• 1 tablespoon vanilla extract
• 1/4 teaspoon orange zest
• 1 cup semisweet vegan chocolate chips, chocodrops dagoba
• 1/2 cup grapeseed oil
• 2 tablespoons agave nectar
• 1 tablespoon vanilla extract
• 1 pinch celtic sea salt

Recipe

• 1 in a small bowl combine flour, cacao, salt and baking soda.
• 2 in a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest.
• 3 add dry ingredients into large bowl and continue to blend.
• 4 oil (2) 9 inch round cake pans and dust with coconut flour.
• 5 pour batter into pans and bake at 325 degrees for 35-40 minutes.
• 6 remove from oven, allow to cool completely then remove from pans.
• 7 in a small saucepan over very low heat, melt chocodrops and grapeseed oil.
• 8 stir in agave, vanilla and salt.
• 9 place frosting in freezer for 15 minutes to cool.
• 10 remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
• 11 frost over cake.

Ernie's Fruity Drink

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 (10 ounce) box frozen strawberries in syrup, thawed
• 3 cups warm ice
• 1 cup frozen blueberries
• 1 very ripe medium banana
• 1/2 cup vodka
• 1/2 cup pineapple juice
• 1/4 cup cream of coconut
• 1 cup peach (fresh or frozen)
• 1/2 cup brandy

Recipe

• 1 puree strawberries in a blender until smooth. divide strawberry puree evenly among 4 tall glasses.
• 2 place ice in blender;add blueberries and next 4 ingredients. process until smooth. pour blueberry mixture evenly over strawberry puree in glasses.
• 3 for a peach brandy cooler:.
• 4 substitute the peaches for the blueberries and banana. substitute the brandy for the vodka. proceed as directed.

Mrs. Corbins Butter Cookies

Total Time: 6 hrs 15 mins Preparation Time: 6 hrs Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 lb butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 5 cups flour

Recipe

• 1 cream the butter and sugar.
• 2 add eggs and mix well.
• 3 add 1 cup flour at a time and mix competely.
• 4 chill overnight.
• 5 roll dough out on cornstarch to 1/4-inch thickness.
• 6 cut or roll into small balls in palm of hands.
• 7 roll in ground nuts or coconut.
• 8 bake at 350 degrees for 15 minutes.

Gluten- And Dairy-free Chicken Enchiladas

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 1 chicken breast, cooked and chopped (can microwave it)
• 3 tablespoons cornstarch
• 1/2 cup water
• 2 cups chicken broth
• 1 cup rice milk, coconut milk beverage (not canned)
• 3/4 teaspoon salt
• 1/2 teaspoon paprika
• 1 pinch chili powder (optional)
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1 pinch pepper
• 0.5 (14 ounce) can diced tomatoes (including juices)
• 0.5 (15 ounce) can black beans, drained and rinsed
• 1/2 cup frozen corn, thawed
• 9 corn tortillas, torn into pieces

Recipe

• 1 preheat oven to 400 degrees.
• 2 put cornstarch and water into a large pot. stir thoroughly. add the remaining liquid, seasonings, and salt. bring to a boil, and let simmer until it starts to get hot and thickens very slightly (will be runny).
• 3 add chicken, tomatoes, beans, and corn. stir, then add the tortilla pieces.
• 4 place into an ungreased 8x8 or 9x9 inch baking dish. bake at 400 degrees for 20 to 25 minutes or until hot and bubbly.
• 5 (this can also be cooked on the stove for about 10 minutes.).

Mrs Cobb's Coconut Cake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 1 1/2 cups sugar
• 1/2 cup shortening
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup milk
• 5 egg whites
• 1 teaspoon almond extract
• 1 cup flaked coconut
• 1 (15 ounce) can apricots
• 2 tablespoons cornstarch
• 2 tablespoons sugar
• 6 tablespoons butter or 6 tablespoons margarine, room temperature
• 6 ounces cream cheese, room temperature
• 3 cups powdered sugar
• 1/2 teaspoon vanilla extract
• milk, as needed
• coconut (optional)

Recipe

• 1 cake: preheat oven to 350°.
• 2 using an electric mixer, cream the sugar and shortening until light and fluffy.
• 3 sift or mix the flour, baking powder and salt.
• 4 while beating, add the dry mixture to the creamed mixture, alternating with the milk.
• 5 then beat for 2- 2 1/2 minutes at medium speed.
• 6 add the egg whites and almond extract.
• 7 beat another 1 1/2 minutes.
• 8 add the coconut and stir well.
• 9 put into 2 greased and floured 9" cake pans.
• 10 bake about 30 minutes or until a toothpick inserted in the center comes out clean.
• 11 cool 10 minutes before removing layers from pans.
• 12 spread apricot filling on completely cooled bottom layer.
• 13 place second layer over filling.
• 14 cover top and sides of both layers with frosting.
• 15 filling: drain apricots, reserving 2 tbsp of juice.
• 16 remove any pit fragments or pieces of stems from the apricots.
• 17 puree in blender until smooth.
• 18 place in saucepan.
• 19 add reserved juice to cornstarch and mix well.
• 20 stir into apricots.
• 21 add the sugar.
• 22 cook stirring over medium heat until thickened.
• 23 frosting: cream the butter or margarine and cream cheese together.
• 24 add powdered sugar and vanilla extract.
• 25 if frosting is too stiff to spread, add milk a half teaspoon at a time.
• 26 after cake is frosted, lightly press more coconut onto the top and sides, if desired.

Guinness Brownies

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 cup butter
• 6 ounces bittersweet chocolate
• 2 cups sugar
• 3/4 cup cocoa
• 3 eggs
• 1 cup guinness stout
• 1 cup flour
• 2 cups sweetened flaked coconut
• 6 ounces mini chocolate chips

Recipe

• 1 preheat oven at 350 degrees f.
• 2 melt butter in a large microwave safe bowl with chocolate. add sugar and cocoa and stir until the sugar is dissolved.
• 3 add eggs, stir until incorporated into the sugar and chocolate mixture. the batter should be glossy.
• 4 add guinness, flour, coconut and chocolate chips to bowl.
• 5 pour into a buttered 9x12 inch pan.
• 6 bake at 350 degrees f for 20-24 minutes.
• 7 when done, the brownies will be puffed slightly around the edges of the pan, but gooey in the middle.

Ep Protein Cookies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1/4 teaspoon salt
• 3 cups rolled oats
• 3 scoops vanilla protein powder
• 1/4 cup pecans
• 1/4 cup almonds
• 2 tablespoons flax seeds
• 1 tablespoon cinnamon
• 3 egg whites
• 1/2 cup smart balance omega plus
• 1/4 cup flaked coconut
• 1/4 cup dark chocolate chips
• 1 cup water

Recipe

• 1 mix all ingredients. drop onto greased cookie sheet. bake at 300 degrees for 18 minutes.

Maple Nut Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 4 tablespoons maple syrup
• 1 cup quinoa flour
• 1/2 cup coconut flour
• 1/2 cup coconut oil
• 2 teaspoons vanilla extract
• 1/2 cup sliced almonds
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup coconut milk (or almond)

Recipe

• 1 sieve the coconut flour, quinoa flour, baking powder and baking soda into a large mixing bowl.
• 2 in a separate bowl whisk together the coconut oil, vanilla extract, maple syrup and milk.
• 3 gradually add the wet ingredients to the dry, stirring until it clumps to form a moist batter.
• 4 fold in the almonds.
• 5 place large tbsps of the mixture onto a baking tray lined with greaseproof paper. it should make around 16. bake at 350 for 10-12 minutes.

No Bake Vanilla Orange Balls

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 (12 ounce) box crushed vanilla wafers
• 1 lb powdered sugar
• 1/2-1 cup oleo
• 1/2 cup chopped nuts
• 1 (6 ounce) can frozen orange juice, thawed (undiluted)
• coconut or powdered sugar

Recipe

• 1 mix crushed wafers with sugar.
• 2 add melted oleo.
• 3 add nuts; then add juice.
• 4 stir well.
• 5 make into balls and roll in fine coconut or powdered sugar.
• 6 refrigerate.

Duckanoo

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 cups fine cornmeal
• 12 ounces fresh coconut, chopped
• 2 1/2 cups whole milk
• 3/4 cup raisins (either golden or dark)
• 4 tablespoons butter, melted
• 1/2 cup raw sugar (such as sugar in the raw)
• 4 tablespoons water
• 1/4 teaspoon nutmeg, freshly grated
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• freshly whipped sweetened cream (optional, for serving)

Recipe

• 1 place the cornmeal in a large bowl. in a food processor or blender, process the coconut and milk until smooth. stir the coconut mixture into the cornmeal, then add all the remaining ingredients and stir well.
• 2 fold six pieces of foil into 5" x6" pockets, leaving one short side open. fold all other edges tightly to ensure that they are well-sealed.
• 3 put one or two large spoonfuls of the mixture in each pocket, and fold the edge over to seal tightly.
• 4 bring a large pot of water to a boil. place the sealed foil packets into the boiling water, cover and reduce to a simmer. simmer for about 45 minutes to 1 hour.
• 5 remove the packets from the water, remove the foil, and serve the duckanoo by themselves, or with sweetened whipped cream.

No Bake Peanut Butter Protein Snacks

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup old-fashioned quaker oats
• 1 1/2 tablespoons honey
• 1 cup wheat bran
• 1 cup raisins
• 1/2 cup miniature m&m baking bits
• 1/2 cup unsweetened flaked coconut
• 16 ounces natural creamy peanut butter

Recipe

• 1 1. combine all ingredients.
• 2 2. use cookie baller to portion out snacks.
• 3 3. refrigerate and enjoy!

Karee Curry With Chicken From Thailand

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 1/2 lbs chicken
• 1 tablespoon chili curry powder
• 3 cups coconut milk
• 1 onion, sliced
• 2 baby potatoes
• 1 red chili, sliced
• 1/2 tablespoon sugar
• 1/2 teaspoon salt
• 1 tablespoon fish sauce
• 1 cup rice
• 2 cups water (for rice)

Recipe

• 1 cut the chicken into portion sized pieces. legs and thighs can be left whole.
• 2 heat a small amount of oil in a frying pan, and stir in curry powder until fragrant. stir in one cup of coconut milk until the powder mixture is well dissolved.
• 3 place the chicken into the mixture and simmer on low heat for 10-15 minutes, until the chicken is cooked through.
• 4 meanwhile, slice the onion, peel and dice the potatoes. add the vegetables and remaining coconut milk and spices to the pan and simmer for 15-20 minutes (until the potatoes are tender.).
• 5 meanwhile, prepare rice according to package directions.
• 6 immediately serve the karee over top of the rice.

Multi-grain Gluten Free Sourdough Waffles

Total Time: 12 hrs 5 mins Preparation Time: 12 hrs Cook Time: 5 mins

Ingredients

• 1/2 cup gluten free sorghum flour
• 1/2 cup gluten free buckwheat flour
• 1/3 cup potato starch
• 2 tablespoons brown sugar
• 1 teaspoon xanthan gum
• 1 cup brown rice sourdough starter
• warm water
• 1/3 cup buttermilk, powder
• 3 tablespoons ground flax seed
• 1/2 teaspoon sea salt
• 2 eggs, separated (room temperature)
• 2 tablespoons coconut oil, melted and cooled
• 1 teaspoon vanilla extract
• 1 tablespoon honey
• 1 teaspoon baking soda

Recipe

• 1 before going to bed, mix together the sponge in a glass bowl. add enough water for a thick waffle dough. cover bowl with plastic wrap and allow to stand in a warm place over night.
• 2 in the morning, add the buttermilk powder, ground flax seed and sea salt to the sponge and stir well.
• 3 beat the egg yolks with coconut oil, vanilla and honey. set aside.
• 4 beat the egg whites until stiff. fold the beaten egg yolk mixture into the sponge and then carefully fold in egg whites. allow the waffle batter to rest for 15 minutes in a warm place.
• 5 mix the baking soda with 1 tablespoon water and add ton the mixture stirring gently.
• 6 spoon batter onto preheated waffle iron and bake until crisp and brown. please note that gluten free products often require a little longer to cook completely.
• 7 leftovers can be bagged and frozen for another day. to reheat, place frozen waffle in toaster oven and toast.
• 8 sourdough baking isn't an exact science. if the batter is to thin add additional flours. if the batter is to thick add additional water.

Karen's Luau Pineapple Cake Roll

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 (20 ounce) cans crushed pineapple
• 1 cup light brown sugar (firmly packed)
• 1/3 cup flaked coconut
• 1/4 cup chopped nuts
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/16 teaspoon clove
• 4 eggs (separated)
• 2/3 cup sugar
• 3/4 cup all-purpose flour (sifted)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• powdered sugar (garnish)
• 3/4 cup pineapple juice
• 1/2 cup crushed pineapple
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 2 tablespoons flaked coconut

Recipe

• 1 cake:.
• 2 drain pineapple and reserve 3/4 cup of juice and 1/2 cup pineapple for topping.
• 3 in a med. mixing bowl combine remaining pineapple,brown sugar,coconut,nuts,1 tsp.vanilla,cinnamon,ginger and cloves and mix well.
• 4 spread in the bottom of a 15 x 10 jelly roll pan and set aside.
• 5 in a med. mixing bowl, beat egg whites until soft peaks form.
• 6 gradually add 1/3 cup sugar and beat until stiff but not dry and set aside.
• 7 in a lg. mixing bowl, beat egg yolks until thick and pale yellow.
• 8 gradually add 1/3 cup sugar and 1/2 vanilla.
• 9 gently fold egg whites into egg yolk mixture.
• 10 sift flour with baking powder and salt.
• 11 gently fold flour mixture into egg mixture.
• 12 spread cake batter evenly over pineappple mixture in pan.
• 13 bake in oven preheated to 375 degrees for 20-25 minutes.
• 14 loosen cake around edges and invert on flour sack towel sprinkled with powdered sugar and let stand 3-4 minutes.
• 15 roll in jelly roll fashion and let cool.
• 16 garnish with pineapple topping.
• 17 pineapple topping:.
• 18 in small sauce pan, combine pineapple juice with sugar and cornstarch and mix well.
• 19 cook over med. heat, stirring constantly, until clear and thickened.
• 20 remove for heat,stir in pineapple and cool.
• 21 spread on top of cake roll and sprinkle with coconut.

Low Fat Crunchy Cranberry Coconut Granola

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 cups oats
• 1/4 cup almonds (slivered or chopped)
• 1/2 cup shredded coconut
• 1/2 cup dried cranberries
• 1/3 cup brown sugar
• 2 egg whites
• 2 tablespoons water
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 300 degrees.
• 2 combine oats, coconut, cranberries and brown sugar. mix with fork until evenly incorporated.
• 3 combine water, egg , and vanilla in separate bowl. blend with fork until evenly combined.
• 4 pour above wet mixture into dry mixture and stir with fork until oats are evenly coated.
• 5 spread mixture onto lightly buttered cookie sheet (sprayed with pam) and press the mixture down a bit. the granola will naturally clump. bake the granola for 30 minutes, or until desired crunchiness/darkness. if you like loose granola, periodically stir the the granola in the baking sheet.

Low Fat Granola

Total Time: 34 mins Preparation Time: 10 mins Cook Time: 24 mins

Ingredients

• Servings: 6
• 4 cups rolled oats
• 1 cup slivered almonds
• 1 cup shredded coconut
• 1/4 cup honey
• 1/4 cup maple syrup
• 1/4 cup apple juice
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Recipe

• 1 combine all ingredients in a large bowl, stir.
• 2 bake on a cookie sheet with silicone liner for 18 to 24 minutes in a 350-°f oven, stirring every 6 minutes.

Flourless Chocolate Cake For One

Total Time: 5 mins Preparation Time: 3 mins Cook Time: 2 mins

Ingredients

• Servings: 1
• 1 tablespoon butter
• 1 tablespoon coconut oil
• 3 tablespoons sugar
• 4 tablespoons cocoa powder
• 2 tablespoons milk
• 1 large egg
• 1 dash vanilla extract
• 1/2 teaspoon baking soda

Recipe

• 1 cream butter, oil and sugar in a large mug.
• 2 add egg and mix until well blended.
• 3 stir in vanilla and add cocoa powder one tbs at a time, stirring until there are no lumps.
• 4 add milk and mix until smooth.
• 5 add baking soda and mix until blended.
• 6 microwave on high for 1 minute and 30 seconds. i prepared this at high altitude, so the time may need adjustment. it is done when it has puffed up and the top no longer looks wet. enjoy!

Gluten-free Almond Butter Chocolate Chip Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup almond butter
• 1/3 cup brown sugar
• 1/3 cup coconut sugar
• 1 large egg
• 1 teaspoon baking soda
• 2 tablespoons maple syrup
• 1/2 cup chopped or sliced nuts
• 1/2 cup chocolate chips
• 1/2 teaspoon almond extract
• 1 teaspoon sea salt

Recipe

• 1 preheat the oven to 350°f.
• 2 pour almond butter into bowl, add sugar.
• 3 add the egg, baking soda, maple syrup, almond extract and salt. mix until well blended.
• 4 add the nuts. (i like to use a combination of sliced almonds and chopped macadamia nuts.).
• 5 add the chocolate chips.
• 6 roll the dough into balls and space them out on a buttered cookie sheet. (i prefer to use non-stick cookies sheets.).
• 7 bake in the oven for 10 minutes, longer if needed.
• 8 enjoy!

No Cook Coconut Fudge

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 (3 ounce) packages cream cheese, softened
• 4 1/2-5 1/2 cups powdered sugar
• 1 cup chopped blanched almonds
• 1 cup flaked coconut
• 1/2 teaspoon coconut extract
• sliced almonds (optional)

Recipe

• 1 butter an 8 inch square pan, set aside.
• 2 beat cream cheese and enough powdered sugar in a medium bowl with mixer to make a stiff but not dry mixture.
• 3 stir in chopped almonds, coconut and coconut extract.
• 4 press mixture into prepared pan.
• 5 arrange sliced almonds on top, gently press into fudge.
• 6 score fudge into squares.
• 7 refrigerate until firm.
• 8 cut into squares.

Lemon Squares With Candied Ginger

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 cup flour
• 1/4 cup sugar
• 1/2 cup cold butter, cut into small pieces
• 2 eggs
• 1 cup sugar
• 2 tablespoons flour
• 1/4 teaspoon baking powder
• 1 tablespoon lemon peel, grated
• 1/4 cup lemon juice
• 1 cup desiccated coconut
• 1/4 cup candied ginger, finely chopped
• icing sugar, for decoration

Recipe

• 1 crust:.
• 2 in medium bowl or food processor combine flour and sugar. cut in butter until mixture starts to hold together.
• 3 press mixture into bottom of 8 or 9 inch square baking dish lined with parchment paper or make sure it is well buttered.
• 4 bake at 350 degrees for 15 minutes.
• 5 set aside to cool slightly.
• 6 topping:.
• 7 in a medium bowl, beat eggs with sugar until light and creamy.
• 8 mix flour with baking powder and stir into egg mixture.
• 9 add lemon peel and juice,coconut and ginger, stir well.
• 10 pour topping mixture over baked crust, bake for 20 minutes in 350 degree oven until just set.
• 11 cool on rack. cut into squares. dust with icing sugar, if desired.
• 12 this will yield approximately 25 squares,depending on how you cut them.
• 13 serve and enjoy!

Lemon Syrup Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 125 g butter
• 1 teaspoon finely grated fresh lemon rind
• 3/4 cup sugar (preferably caster sugar)
• 4 eggs
• 1 cup desiccated coconut
• 1 cup self-raising flour
• 1 cup sugar
• 1/3 cup lemon juice
• 1/3 cup water

Recipe

• 1 grease a shallow 20cm (7") ring pan or a 20cm (7 inch) round cake tin.
• 2 set oven to 160°c (325°f).
• 3 combine butter, rind and sugar in a small bowl and beat with an electric mixer until the mixture becomes light and fluffy.
• 4 add eggs, one at a time, beating constantly until the eggs are completely combined.
• 5 transfer the mixture into a larger bowl.
• 6 place a sieve over the larger bowl and sift in the flour.
• 7 add the coconut and stir until well mixed.
• 8 spoon the mixture into the cake tin and bake on the centre shelf of the oven at 160°c (325°f) for 45 minutes or until cooked.
• 9 syrup: just before the cake is finished cooking, prepare the lemon syrup.
• 10 combine all the syrup ingredients in a small saucepan over a medium heat.
• 11 stir over the heat until the sugar is dissolved.
• 12 (do not let the mixture boil at this stage).
• 13 when all the sugar is dissolved, increase the heat and bring the mixture to a boil.
• 14 reduce the heat to low and let the mixture simmer, uncovered, without stirring for 3 minutes.
• 15 now, take the cake out of the oven, turn it onto a plate and pour the hot syrup slowly over the hot cake until all the syrup is absorbed.

Kolhapuri Chicken

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 kg whole chicken, cut into pieces
• 2/3 cup yogurt
• 1 teaspoon turmeric powder
• 4 teaspoons red chili powder
• 1 teaspoon garlic paste
• 1 teaspoon lime juice
• 2 teaspoons corn oil or 2 teaspoons peanut oil
• 1 bay leaf
• 2 pieces cinnamon
• 6 cloves
• 1/2 teaspoon crushed black pepper
• 2 medium onions, chopped
• 2 teaspoons flaked desiccated coconut
• 1 large tomato, chopped
• 2 teaspoons oil
• 2 teaspoons cilantro, chopped
• salt, to taste

Recipe

• 1 mix turmeric powder, red chili powder, garlic paste, salt and lime juice with yogurt.
• 2 add the chicken pieces to the mixture and marinate for half an hour.
• 3 heat oil in pan. add bay leaf, cinnamon, cloves. black pepper and chopped onions. saute till onions turn translucent.
• 4 add coconut flakes and stir till they turn very light brown .
• 5 add tomatoes. cook for 10 minutes.
• 6 cool the mixture and puree it to get the kolhapur masala.
• 7 in another pan, heat oil and add the marinated chicken to it along with the marinade. cook for 25 minutes on low heat. stir frequently.
• 8 add the pureed paste and simmer on low flame for 5 minutes.
• 9 garnish with chopped cilantro and serve hot with rice or tandoori roti.

Curried Prawns

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons chili powder
• 1 cup coconut milk or 1 cup coconut cream
• 5 -6 curry leaves
• salt
• lemon juice
• 2 tablespoons curry powder
• 1/4 teaspoon fenugreek seeds
• 3 cloves garlic, chopped
• 1/4 teaspoon ginger, minced
• 2 lbs green shrimp
• 1 teaspoon rice flour or 1 teaspoon gravox, to thicken curry (these ingredients are mostly available from any asian grocery outlet.)

Recipe

• 1 method.
• 2 clean prawns (shell and de-vein).
• 3 gently fry fenugreek and curry leaves in heated oil.
• 4 add the onion, garlic, ginger and fry till onions turn golden, continually stirring evenly.
• 5 add curry powder, chilli powder and fry for a minute, then turn in coconut milk and ground rice (the ground rice must be blended with a bit of coconut milk), cinnamon, lemon juice and salt, and simmer for 15 minutes, adding the extra coconut milk if needed.
• 6 add the prawns, cover and allow to simmer for around twenty minutes.
• 7 for a'black curry' the curry powder and chilli powder must be lightly roasted, separately.
• 8 add salt and lemon juice to taste.
• 9 yields, servings and times are`guestimates'.
• 10 i have not recorded this info.

Mrs. Fields -chunk Nutty Bars

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, cut into tablespoons
• 1 cup packed dark brown sugar
• 2 medium eggs
• 1/2 cup flaked coconut
• 2 teaspoons vanilla extract
• 10 ounces chocolate, coarsely chopped
• 1 cup coarsely chopped pecans

Recipe

• 1 preheat oven to 300°f.
• 2 grease a 9x13 inch baking pan.
• 3 in a medium bowl with electric mixer, cream the butter and sugar.
• 4 beat in eggs, coconut and vanilla, then blend slowly until smooth,.
• 5 add the flour mixture, chopped chocolate and pecans.
• 6 scape the dough into the prepared baking pan and level and smooth the surface.
• 7 bake for 40 to 45 minutes or until the center is set and the top is golden.
• 8 place the pan on a wire rack to cool at room temperature before cutting into 16 bars.

Lemon Squares

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 cup shredded coconut
• 1 cup flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup butter or 1/2 cup margarine
• 2 eggs
• 3/4 cup sugar
• 2 tablespoons flour
• 1/4 cup lemon juice
• 1/2 lemon, zest of

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine the first four ingredients (coconut, 1 cup of flour, 2 tablespoons sugar and salt) in a large bowl.
• 3 cut in - using a pastry cutter or large fork - the butter or margarine until the mixture is crumbly.
• 4 gather the particles and, with lightly floured fingers, press evenly and firmly over the bottom and 3/4 of the way up the sides of a 9"x9" pan (pyrex works best).
• 5 bake until golden, about 20 minutes.
• 6 meanwhile, in a small bowl, beat the eggs, sugar, 2 tablespoons flour, lemon juice and lemon zest.
• 7 pour over crust and continue to bake until set - approximately 20 minutes. cool in pan on rack, and sprinkle with confectioners sugar once cool.

Mr. Food Chocolate Chip Cookie Pizza

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 16
• 1/2 cup brown sugar, light and packed
• 1/4 cup granulated sugar
• 1/2 cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 6 ounces semi-sweet chocolate chips (i use milk chocolate)
• 16 ounces frosting
• 1/4 cup walnuts, chopped
• 1/4 cup coconut, flaked and toasted
• 1/4 cup chocolate candy
• candy sprinkles

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large bowl, beat together brown & sugars, butter, egg and vanilla until creamy.
• 3 add flour and baking soda, mixing well. the dough will be stiff.
• 4 stir in chocolate chips.
• 5 spread evenly on a 12 inch pizza pan.
• 6 bake 12-15 minutes or until golden brown. (i made this yesterday and mine took 20 minutes in a deep dish pan). it looked a bit undercooked, but after cooling, it made a nice chewy cookie.
• 7 cool completely.
• 8 spread frosting over top of cookie, leaving a 1/4 inch border around the edges.
• 9 sprinkle with optional ingredients if desired.
• 10 cut into 16 wedges.

No Bowl Chocolate Nut Bars

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 90 g butter, melted
• 1 cup sweet cookie crumbs
• 1 1/2 cups chocolate chips
• 1 cup shredded coconut
• 1 cup chopped unsalted mixed nuts
• 1 (400 g) can sweetened condensed milk

Recipe

• 1 preheat oven to 180°c.
• 2 lightly grease a rectangle slice pan.
• 3 pour butter into pan, sprinkle evenly with crumbs, then choc chips, coconut& nuts.
• 4 drizzle over the condensed milk.
• 5 bake in oven for 25-30 minutes.
• 6 cool in pan. cut into squares to serve.

Low Fat Crockpot Apple Rings

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 2
• 2 large apples
• 1/2 cup shredded coconut
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon

Recipe

• 1 combine all ingredients except apples in a small bowl; the mixture will be thick, without much liquid.
• 2 core apples, peel, and slice into rings.
• 3 place about a third of the apples into a small, 3 quart crockpot, and top with about a third of the coconut mixture. repeat layers.
• 4 cook, covered, on low setting for about 2 1/2 hours. stir once. (there will not be a lot of goopy sauce; just enough to flavor every apple slice!).
• 5 serve warm!

Gluten Free Vegan Double Chocolate Oatmeal Cookies

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 1 cup oats
• 1/2 cup buckwheat flour
• 1/3 cup cornstarch
• 1/3 cup cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon vanilla
• 1/3 cup unsweetened applesauce
• 1/3 cup soymilk
• 1/2 cup erythritol
• 1 teaspoon chia seeds, ground
• 1 tablespoon coconut oil, melted
• 1 tablespoon water
• 3/8 cup dark chocolate, chopped

Recipe

• 1 preheat oven to 350 degrees f or 180 degrees celsius.
• 2 grind chia seeds in spice grinder, combine with milk, apple sauce, erythritol or sugar and vanilla.
• 3 combine oats, buckwheat flour, cornstarch, baking powder and soda, add chopped chocolate.
• 4 rub melted coconut oil into dry ingredients, then stir in wet ingredients and combine well. add 1 tablespoon water if mixture seems too dry.
• 5 it should be sticky but not too wet.
• 6 place heaped teaspoons full on cookie sheet, flatten slightly and bake for 10-12 minutes.
• 7 let sit on the cookie sheet for some minutes to completely set after removing the sheet from the oven.
• 8 let cool completely on wire rack.
• 9 enjoy!

Chicken And Pineapple Salad With Curry Mayonnaise

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 1 barbecued chicken
• 1/2 cup coconut, shredded
• 1 (440 g) can unsweetened pineapple slices, drained
• 4 spring onions, chopped
• 1 teaspoon curry powder
• 1/4 teaspoon five-spice powder
• 1 garlic clove, crushed
• 1 teaspoon grated fresh ginger
• 3/4 cup mayonnaise
• 1/4 cup coconut milk

Recipe

• 1 curried mayonnaise:.
• 2 combine all ingredients thoroughly.
• 3 chicken and pineapple salad:.
• 4 toast coconut on oven tray in moderate oven for about 5 minutes.
• 5 cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and mayonnaise.
• 6 refrigerate 1 hour before serving.
• 7 serves 4.
• 8 cheers, doreen doreen randal, wanganui.
• 9 new zealand.

Flour Tortillas

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 cups bread flour
• 1/4 cup shortening or 1/4 cup coconut oil
• 3/4 cup warm water
• 1 teaspoon salt
• 4 tablespoons honey

Recipe

• 1 add flour, salt, shortening (or coconut oil) and honey to food processor or mixer with dough hook.
• 2 gradually add water while processing.
• 3 mix until smooth ball is formed.
• 4 set aside and allow to rest 10 minutes.
• 5 form dough into 8-10 balls, cover and allow to rest 20 minutes.
• 6 roll on lightly floured surface into 7-inch circle or use tortilla maker.
• 7 stack between wax paper.
• 8 heat a cast iron skillet over med-high heat.
• 9 cook tortilla, turning occasionally until light brown spots appear on the surface, about 2 minutes.
• 10 stack tortillas on plate and cover with kitchen towel until ready to serve.

Gluten Free Vegan Sugar Free Oatmeal Cookies

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 5 tablespoons coconut oil (see cook's note)
• 1/2 cup honey or 1/2 cup agave nectar
• 1/4 cup apple butter or 1/4 cup peach butter or 1/4 cup pear butter
• 1 teaspoon molasses (optional)
• 3 tablespoons water
• 2 teaspoons gluten-free vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1 cup of your favorite gluten-free flour
• 1 1/2 teaspoons egg substitute, powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2 dashes nutmeg
• 1 1/2 cups gluten-free oats (quick-cooking or old-fashioned both work)
• 1/2 cup dried dried unsulfured unsweetened coconut (optional) or 1/2 cup chocolate chips (optional) or 1/2 cup raisins (optional)

Recipe

• 1 preheat oven to 350 degrees f. grease cookie sheet or line with foil or parchment paper.
• 2 using a mixer, mix together the coconut oil, apple butter, honey or agave nectar, molasses if using, vanilla, almond extract if using and water thoroughly. if you're using melted coconut oil, you can just mix everything up with a wooden spoon.
• 3 sift together the dry ingredients (including the egg replacer) then stir in the oats. add the dry ingredients to the wet and mix by hand. add any optional add-ins if using.
• 4 drop by heaping teaspoonfuls onto the cookie sheet. bake 12 to 15 minutes. cool on a wire rack.

Gluten-free Anzac Biscuit

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 3/4 cup desiccated coconut
• 1 cup rolled quinoa (rolled quinoa flakes)
• 3/4 cup gluten-free blended flour (i use orgran brand)
• 1 cup gluten-free rice bubbles (i used freedom foods rice puffs)
• 1/2 cup sorghum flour or 1/2 cup soy flour
• 3/4 cup sugar
• 1/8 cup brown sugar
• 200 g butter
• 1 1/2 tablespoons golden syrup
• 2 teaspoons bicarbonate of soda
• 4 tablespoons boiling water

Recipe

• 1 preheat oven to 170°c for a fan-forced oven or 185°c line cookie trays with glad bake baking paper (no need to grease the paper).
• 2 mix the coconut, quinoa flakes, flours, sugars and rice puff cereal in a large mixing bowl - set aside.
• 3 melt the butter and golden syrup together using a small saucepan.
• 4 meanwhile in a cup mix the boiling water with the bicarb soda.
• 5 add the water and soda to the melted butter. the mixture will foam up.
• 6 add the butter to the dry ingredients and mix well with a wooden spoon.
• 7 roll into walnut sized balls and flatten the biscuit between your palms.
• 8 bake on a lined cookie tray for approx 15 to 20 minutes. the biscuit should be a dark golden brown.
• 9 cool on trays for 5 minutes before moving onto a rack to cool. the biscuits will firm as they cool. store in an airtight container.

Flourless Blondies

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 5 bananas
• 4 egg whites
• 1 cup unsweetened applesauce
• 1 tablespoon cinnamon
• 3/4 cup chocolate chips
• 2 tablespoons peanut butter
• 2 cups walnuts
• 1/2 cup unsweetened dried shredded coconut

Recipe

• 1 preheat the oven to 350. add the bananas and peanut butter to a large mixing bowl and mash really well.
• 2 add the applesauce, eggs, and cinammon and continue to mix well until all are blended and smooth.
• 3 add the chocolate chips and stir into the mix.
• 4 grease an 8×8″ baking dish (or whatever you might use for brownies). if you’re looking to stick to paleo rules, use coconut oil.
• 5 spread the mix evenly into the dish, then top with the nuts and coconut.
• 6 place in the oven and bake for 30 minutes. enjoy!

Koeksusters ( Spicy Syrupy Doughnuts)

Total Time: 4 hrs Preparation Time: 2 hrs Cook Time: 2 hrs

Ingredients

• doughnut
• 3 cups cake flour
• 1 teaspoon salt
• 1/2 cup sugar
• 1 (10 g) packet dried yeast
• 1 1/2 teaspoons dried orange peel (optional)
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons mixed spice
• 1/2 teaspoon ground cardamom
• 1 egg
• 75 g butter or 75 g margarine
• lukewarm milk (and water mixed ,enough to make a soft dough as for bread)
• oil (for deep frying)
• syrup
• 1 cup sugar
• 1 cup boiling water
• 1 cinnamon stick (optional)
• 1/2 cup flaked coconut (or more)

Recipe

• 1 sift flour and spices into a bowl.
• 2 add salt and sugar.
• 3 add yeast mix to combine.
• 4 beat egg. add egg and butter/ marg and rub into flour until mixture resembles fine breadcrumbs.
• 5 add enough milk/water mixture to make a soft pliable dough like for bread or doughnuts.
• 6 knead for 10 minutes( this can be done in mixer or bread machine.
• 7 cover and let rise for 1 hour until double in bulk.
• 8 after rising knock down and roll dough in to long log. cut dough into 5 cm pieces and shape in to an oblong shape.
• 9 or make into balls.
• 10 put onto a greased tray and let rise for 20 minutes or double in size.
• 11 deep fry in oil as you would for doughnuts until brown.
• 12 put some coconut in a plate.
• 13 prepare syrup.
• 14 put sugar in saucepan add water and stir till sugar has dissolved.
• 15 add whole spices if using and bring to a boil.
• 16 boil for 5 minutes.
• 17 bring syrup to a simmer and add doughnuts one or two at a time.
• 18 let them simmer on each side for 30 seconds upto a minute.
• 19 take out and immediatly roll into some cocunut.
• 20 place into a clean platter and serve.

Cream Cheese Frosting

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 (8 ounce) packages philadelphia-brand cream cheese, room temperature
• 1/2 cup butter, room temperature
• 2 cups powdered sugar
• 1/2 cup canned sweetened cream of coconut (such as coco lã©pez)
• 1 teaspoon vanilla extract

Recipe

• 1 beat cream cheese in medium bowl until fluffy.
• 2 add butter and beat to blend.
• 3 add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.
• 4 canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.

Koeksusters

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 36
• 4 cups flour
• 4 potatoes (1/2 lb)
• 2 eggs
• 1/4 cup oil
• 1/4 cup sugar
• 3/4 cup milk (warm)
• 1 teaspoon salt
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 ounce dried yeast
• 1/4 cup warm water
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon grated naartjie peel (orange rind will do)
• 2 1/2 cups sugar
• 1 1/2 cups water
• dessicated unsweetened coconut, for rolling

Recipe

• 1 cook potatoes and mash whilst hot.
• 2 combine water, yeast and 2 tbsp sugar until frothy.
• 3 sift flour, salt, spices add grated peel and sugar.
• 4 cream butter/margarine; add eggs, then mashed potatoes.
• 5 add milk to yeast mixture and then to potato mix.
• 6 combine all ingredients and knead dough until smooth.
• 7 let rise until doubled
• 8 roll dough out thick and use appropriate cutters or you could braid them.
• 9 let rise approx 30 minutes.
• 10 heat oil to°f and fry doughnuts on both sides until golden.
• 11 drain and dip in syrup.
• 12 the syrup.
• 13 mix water and sugar together and simmer until sticky (use low heat).
• 14 steep koeksusters in sugar syrup, allowing them to absorb the sugar syrup.
• 15 remove the donuts and roll in coconut.

Kalter Hund

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 8 ounces confectioners' sugar (1/2 package)
• 250 g coconut fat (1 package palmin)
• 1/4 cup coarsely chopped walnuts (optional)
• 1/4 cup grand marnier (optional) or 1/4 cup rum (optional)
• 1 teaspoon vanilla
• 1/3 cup hershey's cocoa powder
• 7 ounces leibniz butter biscuits

Recipe

• 1 spread butter cookies out in a single layer on a baking sheet with sides. brush or sprinkle with rum. line a 9x5 inch loaf pan with parchment paper leaving enough extra at the sides to fold over the top for storage.
• 2 in a medium bowl, combine powdered sugar and cocoa powder with the walnuts, and vanilla. set aside.
• 3 melt the package of palmin in the microwave for 1 minute until liquid.
• 4 blend with above mixture.
• 5 using a spatula, spread a thin layer of the choco mixture on the bottom and up the sides a bit of the prepared pan. place a layer of the drunken cookies in the choco mixture. cover with a layer of chocolate and repeat with the cookies. repeat the alternating layers leaving enough chocolate mixture to cover the top.
• 6 fold aluminum foil over the top and refrigerate until firm, at least 2 hours. slice into 1/2 inch slices and serve.

Flourless Butterless Oatmeal Banana Fruit Cookie

Total Time: 13 mins Preparation Time: 3 mins Cook Time: 10 mins

Ingredients

• 2 bananas
• 2 cups old fashioned oats
• 1/4 cup dried cranberries
• 1/4 cup currants or 1/4 cup raisins or 1/4 cup coconut flakes

Recipe

• 1 mash all ingredients together. drop into small balls on cookie sheet. bake for 10 minutes at 350.

Gluten Free Twinkies

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 3 eggs, separated
• 1/4 cup grapeseed oil
• 1/4 cup agave nectar
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 6 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon celtic sea salt
• 2 egg whites
• 1/4 cup agave nectar

Recipe

• 1 twinkie.
• 2 -- -- --.
• 3 in a large bowl, whip egg whites to stiff peaks, then set aside.
• 4 in a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave.
• 5 whip vanilla and lemon juice into egg yolk mixture.
• 6 in a medium bowl combine coconut flour, baking soda and salt.
• 7 blend flour mixture into egg yolk mixture, then whip ingredients together until smooth.
• 8 gently fold egg whites into yolk-flour mixture.
• 9 spoon batter into twinkie molds until they are half full (you will get 8 twinkies).
• 10 bake at 350° for 11-12 minutes.
• 11 remove from oven and allow twinkies to cool.
• 12 -- -- --.
• 13 filling.
• 14 whip egg whites to stiff peaks.
• 15 blend in agave and re-whip until stiff peaks form again.
• 16 place filling in twinkie filling injector.
• 17 place cooled twinkie flat side up and inject filling into twinkie in 3 spots on its flat (bottom) side.
• 18 serve.

Florida Keys Cake

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 16
• 1 (18 1/4 ounce) package cake mix
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 3 large eggs
• 1/3 cup cream of coconut
• 2 cups sweetened flaked coconut, divided
• 1 cup sugar
• 1/4 cup cornstarch
• 4 (8 ounce) packages cream cheese, softened
• 3 large eggs
• 1 (8 ounce) container sour cream
• 1/2 cup key lime juice
• 1 (16 ounce) container ready-to-spread vanilla frosting

Recipe

• 1 combine first 5 ingredients in a mixing bowl; beat at medium speed with an electric mixer 4 minutes. stir in 1 cup coconut. divide batter evenly between 2 lightly greased 10-inch round cakepans.
• 2 bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. cool in pans 10 minutes on wire racks; remove from pans, and cool completely on wire racks.
• 3 split cake layers in half horizontally to make 4 layers. crumble 1 cake layer into fine crumbs. toss cake crumbs with remaining 1 cup coconut; spread on a baking sheet. bake at 350° for 10 minutes or until coconut is toasted. set aside.
• 4 combine sugar and cornstarch. beat cream cheese at high speed with an electric mixer until creamy; gradually add sugar mixture, mixing well. add eggs, 1 at a time, beating after each addition. stir in sour cream and lime juice, blending well.
• 5 place 1 cake layer, cut side up, in the bottom of a lightly greased 10-inch springform pan. spoon 1/3 cheesecake batter over cake layer; repeat procedure with remaining cake layers and cheesecake batter. (see tip.).
• 6 bake at 325° for 1 hour or until set. cool completely in pan on a wire rack. cover and chill at least 4 hours.
• 7 run a knife around the edge of pan, releasing sides. spread frosting over top and sides of cake. pat reserved crumb mixture generously around sides and top of cake. chill at least 1 hour before serving. store in refrigerator.
• 8 tip: it may be necessary to use a foil collar around the springform pan to hold the cake and cheesecake mixture once it's layered in the springform pan. cut a piece of aluminum foil long enough to fit around the 10-inch springform pan, allowing 1-inch overlap; starting from 1 long side, fold foil into thirds. lightly grease 1 side of foil. wrap foil around outside of pan, greased side against pan, allowing it to extend to 1 1/2 inches above rim to form a collar; secure with string or masking tape. bake as directed.

Florida Coconut Pralines

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups sugar
• 2 cups shredded coconut (fresh if you can get it)
• 1/2 cup water

Recipe

• 1 cook the sugar and water together until it makes a syrup.
• 2 take from heat and add the coconut.
• 3 bring back to the boil, stirring constantly to 236f on the candy thermometer or until a small amount forms a soft ball in cold water.
• 4 drop on a buttered platter and set aside to cool and harden.

Gluten Free Vegan Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups sorghum flour or 2 cups brown rice flour
• 1/2 cup tapioca flour
• 2 tablespoons arrowroot or 2 tablespoons potato starch
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/4 teaspoon cardamom
• 3/4 cup freshly squeezed orange juice
• 1/2 cup applesauce
• 1/2 cup maple syrup, agave nectar or 1/2 cup honey
• 1/2 cup oil or 1/2 cup melted virgin coconut oil
• 2 teaspoons vanilla extract
• 2 teaspoons grated orange peel or 1 teaspoon orange, flavor
• 2 -3 cups chopped fresh rhubarb
• turbinado sugar, for topping each muffin (optional)

Recipe

• 1 preheat oven to 350 degrees f. lightly oil a 12-cup muffin pan or line with paper muffin cups.
• 2 2. in a large bowl combine the flour, tapioca flour, arrowroot, baking powder, baking soda, xanthan gum, sea salt, and cardamom. mix well.
• 3 3. in a separate bowl, whisk together the juice, applesauce, maple syrup, oil, vanilla, and orange zest. pour the wet ingredients into the dry and mix together well.
• 4 4. quickly add the rhubarb and gently fold into the batter.
• 5 5. spoon batter into oiled muffin tin, you will fill each cup to the top. sprinkle each with a little turbinado sugar if desired. bake at 350 degrees f for about 20 to 25 minutes. loosen sides with a knife and gently take out of pan and place onto a wire rack to cool.