gluten-free, sugar-free red velvet cupcakes with sugar-free cream cheese frosting

Ingredients

• Servings: 8
• cupcakes:
• 1/2 cup coconut flour
• 2 tablespoons natural, unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 eggs
• 2 egg whites
• 2 tablespoons melt® organic buttery spread, melted over low heat
• 1/2 cup low fat buttermilk*
• 1/2 cup erythritol, such as now foods
• 1/2 teaspoon vanilla stevia extract
• 7 drops red gel food coloring
• frosting:
• 4 ounces reduced-fat cream cheese, room temperature
• 2 ounces melt® organic buttery spread
• 1 cup erythritol, powdered**
• 15 drops vanilla stevia, or to taste

Recipe

• preheat oven to 350 degrees f. place cupcake liners in 8 wells of a muffin tin.
• in a small bowl, whisk together the coconut flour, cocoa powder, salt, baking soda, and powdered buttermilk, if using. set aside.
• in a larger bowl, combine the eggs, egg whites, melt, buttermilk or water, erythritol, and stevia. mix on low speed with a hand blender until combined. add the dry ingredients and mix well, beginning on low speed and increasing to high, for about 2 minutes, until well-blended and no lumps remain. blend in food coloring until desired color is achieved.
• divide batter evenly among the cupcake liners. bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. cool completely before frosting.
• to make the frosting, beat together the cream cheese and melt until fluffy (the melt does not need to be warmed to room temperature; it will be soft enough straight from the refrigerator.) add the powdered erythritol in several additions, beating well, until fluffy. beat in liquid vanilla stevia drops to taste.

homemade cream-filled sponge cakes

Ingredients

• Servings: 16
• cooking spray
• 1 cup water
• 3 eggs
• 1/3 cup vegetable oil
• 1 (18.25 ounce) box yellow cake mix
• 1 (5.1 ounce) package instant vanilla pudding mix
• 1/2 cup butter at room temperature
• 1/2 cup shortening
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 cups confectioners' sugar
• 1 (7 ounce) jar marshmallow creme
• 2 cups boiling water (optional)
• 1 (3 ounce) package raspberry-flavored jell-o® mix (optional)
• 2 cups flaked coconut (optional)
• 2 tablespoons cornstarch, or as needed (optional)

Recipe

Cook Time: 15 mins Ready Time: 3 hrs 15 mins


• preheat an oven to 325 degrees f (165 degrees c).
• cut a 12x14-inch sheet of aluminum foil. fold it in half lengthwise, then in half again widthwise.
• wrap the foil partially around a spice jar lengthwise, bringing foil up around the jar and crushing the foil around the ends of the jar to make a boat-shaped baking form about 4 inches long, 2 1/2 inches tall, and 1 1/2 inch wide. repeat with 15 more pieces of foil to make 16 boat-shaped baking forms. shape the bottoms of the forms to be slightly flat so forms can stand up.
• spray the forms with cooking spray, and place a baking sheet.
• mix together 1 cup water, eggs, and vegetable oil in a bowl with an electric mixer set on low speed.
• beat in yellow cake mix on medium speed for 2 minutes.
• beat in the vanilla pudding mix until smooth, about 3 minutes more.
• divide the batter evenly into the prepared aluminum foil baking forms, filling each form about 1/2 full.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 15 minutes. cool in the forms for 10 minutes before removing to cool completely on a wire rack.
• beat together the butter, shortening, vanilla extract, and salt in a bowl with an electric mixer until smooth, about 3 minutes.
• beat in the confectioners' sugar on low speed, gradually increasing speed to high until frosting is smooth and fluffy.
• mix in the marshmallow fluff, beating on high speed until light and airy.
• spoon frosting into a pastry bag equipped with a round pastry tip.
• remove the cakes from the baking forms.
• with a sharp knife, cut a 2-inch slit lengthwise on the flat bottom side of a cake.
• pipe a generous amount of the frosting into the slit, holding the shape of the cake with your hand to prevent splitting. repeat with the remaining cakes.
• for the coconut-raspberry variation: bring 2 cups water and raspberry gelatin mix to a boil in a saucepan until the gelatin dissolves, about 5 minutes.
• pour mixture into a shallow dish and refrigerate until thickened but not set, about 15 minutes.
• place coconut flakes in a food processor. pulse until flakes are finely chopped.
• transfer the coconut to a shallow dish and stir in enough cornstarch to achieve a loose texture.
• dip a filled cake in the thickened gelatin, turning to coat all sides; roll the cake in the coconut mixture. repeat with remaining cakes.
• arrange the coconut-coated cakes on a wire rack until gelatin and coconut are set, about 2 hours.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

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


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

Slow Cooker Butter Chicken

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 4 large skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• 1 tablespoon curry paste
• 2 teaspoons tandoori masala
• 1 teaspoon garam masala
• 1 (6 ounce) can tomato paste
• 15 green cardamom pods
• 1 cup low-fat plain yogurt
• 1 (14 ounce) can coconut milk
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 15 mins

Ready Time: 4 hrs 30 mins


• melt the butter and vegetable oil in a large skillet over medium heat. stir in the chicken, onion, and garlic. cook and stir until the onion has softened and turned translucent, about 10 minutes. stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. season to taste with salt.
• cook on high 4 to 6 hours, or on low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. remove and discard the cardamom pods before serving.

pina colada macaroons

Ingredients

• Servings: 18
• 2/3 cup all-purpose flour
• 5 1/2 cups flaked coconut
• 1 cup finely diced dried pineapple
• 1/2 cup finely chopped salted macadamia nuts
• 1/8 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon flavored extract
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat an oven to 350 degrees f (175 degrees c). line baking sheet with parchment paper or a silicone mat.
• combine the flour, coconut, pineapple, macadamia nuts, and salt in a large bowl. stir in the sweetened condensed milk, extract, and vanilla extract. drop golf ball-sized scoops of the dough 2 inches apart the prepared baking sheets.
• bake in the preheated oven until coconut is toasted, 12 to 15 minutes.

Hawaiian Waffles With Pineapple And Coconut

Ingredients

• Servings: 4
• 1 1/4 cups sifted all-purpose flour
• 1/2 tablespoon white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg yolk
• 1 cup sour cream
• 1/4 cup coconut milk
• 3/4 cup chopped fresh pineapple
• 5 tablespoons unsalted butter, melted
• 2 large egg whites, beaten

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 35 mins


• preheat a lightly greased waffle iron.
• in a medium bowl, sift together flour, sugar, baking powder, baking soda and salt.
• in a separate medium bowl, mix egg yolk, sour cream, coconut milk, pineapple and butter. thoroughly mix in the flour mixture. gently fold in egg whites.
• pour the mixture into the prepared waffle iron, and cook until golden brown.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

cambodian chicken soup

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 teaspoon chopped fresh ginger root
• 1 clove garlic, minced
• 2 teaspoons minced fresh serrano or other small hot green chile, including seeds
• 2 chicken breasts, cut into chunks
• 2 teaspoons red curry paste
• 1 tablespoon curry powder
• 1 tablespoon vinegar
• 1 tablespoon fish sauce
• 2 teaspoons white sugar
• 2 cups chicken broth
• 2 (13.5 ounce) cans coconut milk
• 1 (20 ounce) can pineapple tidbits, drained
• 4 cups cooked rice

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• heat the cooking oil in a large pot over medium-high heat. cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. allow the soup to simmer until it thickens, about 15 minutes more.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

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


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

spicy vegan potato curry

Ingredients

• Servings: 6
• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Recipe

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


• place potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. drain and allow to steam dry for a minute or two.
• meanwhile, heat the vegetable oil in a large skillet over medium heat. stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. add the tomatoes, garbanzo beans, peas, and potatoes. pour in the coconut milk, and bring to a simmer. simmer 5 to 10 minutes before serving.

golden coconut almond muffins

Ingredients

• Servings: 12
• 1 1/2 cups all-purpose flour
• 1 cup shredded coconut
• 1/2 cup white sugar
• 1/3 cup chopped toasted almonds
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon orange zest
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsweetened coconut milk
• 1/4 cup orange juice
• 1/4 cup extra virgin olive oil
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 12 cup muffin pan.
• in a large bowl, mix flour, shredded coconut, sugar, almonds, baking powder, orange zest, baking soda, and salt.
• in a medium bowl, whisk together coconut milk, orange juice, olive oil, and vanilla extract. pour into the flour mixture, and stir until just blended. transfer to the prepared muffin pan.
• bake 15 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean. turn a wire rack to cool before serving.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

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


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

Hawaiian Waffles With Pineapple And Coconut

Ingredients

• Servings: 4
• 1 1/4 cups sifted all-purpose flour
• 1/2 tablespoon white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg yolk
• 1 cup sour cream
• 1/4 cup coconut milk
• 3/4 cup chopped fresh pineapple
• 5 tablespoons unsalted butter, melted
• 2 large egg whites, beaten

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 35 mins


• preheat a lightly greased waffle iron.
• in a medium bowl, sift together flour, sugar, baking powder, baking soda and salt.
• in a separate medium bowl, mix egg yolk, sour cream, coconut milk, pineapple and butter. thoroughly mix in the flour mixture. gently fold in egg whites.
• pour the mixture into the prepared waffle iron, and cook until golden brown.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

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


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

Coconut Cupcakes

Ingredients

• Servings: 1
• 1 cup white sugar
• 1/2 cup applesauce
• 1/4 cup butter, softened
• 2 eggs, separated
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 (13.5 ounce) can coconut milk
• 1 1/4 cups unsweetened shredded coconut

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups or line with paper liners.
• mix sugar, applesauce, and butter together in a bowl.
• beat egg whites in a glass or metal bowl until medium peaks form. lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. stir in flour, baking powder, and salt until just combined. beat coconut milk into batter until smooth, about 1 minute. beat in shredded coconut for about 30 seconds. pour batter into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.

100 percent whole wheat bread

Ingredients

• Servings: 2
• 1 3/4 cups warm water (110 degrees f (43 degrees c))
• 1/4 cup honey
• 2 teaspoons instant yeast
• 6 cups stone ground whole wheat flour
• 6 tablespoons vital wheat gluten
• 1 tablespoon flax seeds
• 1 tablespoon flax seed meal
• 1 tablespoon rolled oats
• 1 tablespoon sesame seeds
• 1 tablespoon quinoa
• 1 tablespoon sunflower seeds
• 1 teaspoon salt
• 2 tablespoons coconut oil, melted

Recipe

Cook Time: 30 mins Ready Time: 3 hrs 30 mins


• pour warm water and honey into a large bowl, and stir to dissolve the honey. sprinkle the yeast over the top of the liquid, and let stand until the yeast and forms a creamy layer, about 10 minutes.
• in a bowl, stir together the whole wheat flour, gluten, flax seeds, flax meal, rolled oats, sesame seeds, quinoa, sunflower seeds, and salt until the seeds are dispersed evenly. pour the flour mixture into the yeast mixture, add the coconut oil, and mix everything together. scoop the dough out a well-floured surface, and knead until smooth and springy, about 15 minutes. allow dough to rest for 15 minutes, then knead for another 10 minutes.
• form the dough into a ball, place in an oiled bowl, and turn the dough over several times to coat with oil. cover and let rise in a warm place until doubled, 30 to 45 minutes.
• grease 2 9x5-inch loaf pans. punch down the dough, and cut into 2 pieces. form each piece into a loaf, place into the loaf pans, seam sides down, and cover the pans with plastic wrap. let rise until doubled, about 30 minutes.
• preheat oven to 350 degrees f (175 degrees c). bake the loaves in the preheated oven until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. let cool in pans about 10 minutes before turning out to finish cooling on racks.

sesame kale glow bowl

Ingredients

• Servings: 3
• 2 cups water
• 1 cup quinoa
• 1 tablespoon coconut oil
• 1/2 red onion, chopped
• 3 cups torn kale leaves
• 2 cups broccoli florets
• 4 ounces tempeh, crumbled
• 1 clove garlic, minced
• 2 tablespoons sesame seeds
• 2 tablespoons water
• 2 tablespoons tamari
• 1 lime, juiced
• 1 1/2 teaspoons dijon mustard
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon ground black pepper
• 1 pinch red pepper flakes (optional)

Recipe

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


• bring 2 cups water and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• heat coconut oil in a small saucepan over medium-high heat; saute red onion until lightly browned, 2 to 3 minutes. add kale, broccoli, tempeh, and garlic; saute until kale is wilted, about 3 minutes.
• whisk sesame seeds, 2 tablespoons water, tamari, lime juice, dijon mustard, ginger, black pepper, and red pepper flakes together in a bowl; pour over kale mixture and cook for 2 minutes.
• spoon quinoa into serving bowls and top with kale mixture.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

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


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

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


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

sesame kale glow bowl

Ingredients

• Servings: 3
• 2 cups water
• 1 cup quinoa
• 1 tablespoon coconut oil
• 1/2 red onion, chopped
• 3 cups torn kale leaves
• 2 cups broccoli florets
• 4 ounces tempeh, crumbled
• 1 clove garlic, minced
• 2 tablespoons sesame seeds
• 2 tablespoons water
• 2 tablespoons tamari
• 1 lime, juiced
• 1 1/2 teaspoons dijon mustard
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon ground black pepper
• 1 pinch red pepper flakes (optional)

Recipe

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


• bring 2 cups water and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• heat coconut oil in a small saucepan over medium-high heat; saute red onion until lightly browned, 2 to 3 minutes. add kale, broccoli, tempeh, and garlic; saute until kale is wilted, about 3 minutes.
• whisk sesame seeds, 2 tablespoons water, tamari, lime juice, dijon mustard, ginger, black pepper, and red pepper flakes together in a bowl; pour over kale mixture and cook for 2 minutes.
• spoon quinoa into serving bowls and top with kale mixture.

Coconut Cupcakes

Ingredients

• Servings: 1
• 1 cup white sugar
• 1/2 cup applesauce
• 1/4 cup butter, softened
• 2 eggs, separated
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 (13.5 ounce) can coconut milk
• 1 1/4 cups unsweetened shredded coconut

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups or line with paper liners.
• mix sugar, applesauce, and butter together in a bowl.
• beat egg whites in a glass or metal bowl until medium peaks form. lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. stir in flour, baking powder, and salt until just combined. beat coconut milk into batter until smooth, about 1 minute. beat in shredded coconut for about 30 seconds. pour batter into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Hawaiian Waffles With Pineapple And Coconut

Ingredients

• Servings: 4
• 1 1/4 cups sifted all-purpose flour
• 1/2 tablespoon white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg yolk
• 1 cup sour cream
• 1/4 cup coconut milk
• 3/4 cup chopped fresh pineapple
• 5 tablespoons unsalted butter, melted
• 2 large egg whites, beaten

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 35 mins


• preheat a lightly greased waffle iron.
• in a medium bowl, sift together flour, sugar, baking powder, baking soda and salt.
• in a separate medium bowl, mix egg yolk, sour cream, coconut milk, pineapple and butter. thoroughly mix in the flour mixture. gently fold in egg whites.
• pour the mixture into the prepared waffle iron, and cook until golden brown.

Zucchini Cupcakes With Cream Cheese Frosting

Ingredients

• Servings: 24
• 1 1/3 cups all-purpose flour
• 2/3 cup whole-wheat pastry flour
• 2 tablespoons baking powder
• 1 tablespoon ground cinnamon
• 2 cups white sugar
• 1 cup coconut oil
• 3 eggs
• 1 tablespoon vanilla extract
• 2 cups shredded zucchini
• 1 cup chopped walnuts
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease 24 muffin cups, or line with paper muffin liners.
• sift all-purpose flour, whole-wheat flour, baking powder, and cinnamon together in a bowl.
• beat sugar, coconut oil, eggs, and vanilla extract together in a large bowl with an electric mixer on medium speed until smooth, about 4 minutes; fold in zucchini and walnuts. stir flour mixture into egg mixture until batter is well mixed. fill prepared muffin cups with batter about half full.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. cool in the pans for 15 minutes before removing to cool completely on a wire rack.
• beat cream cheese and butter together with an electric mixer in a bowl until smooth. gradually beat confectioners' sugar into cheese mixture until frosting is light and fluffy. spread frosting over completely cooled cupcakes.

lemon coconut cupcakes

Ingredients

• Servings: 1
• cupcakes:
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 pinch salt
• 5 tablespoons butter, cut into chunks
• 2/3 cup milk
• 1 cup white sugar
• 2 eggs
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut
• frosting:
• 1/4 cup butter, softened
• 4 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• 1/4 cup shredded coconut, or to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a 12-cup muffin tin with paper liners.
• mix flour, baking soda, and salt together in a bowl.
• heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. remove from heat.
• beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. slowly add butter-milk mixture; beat until just combined. fold in 1/2 cup shredded coconut. fill muffin cups with batter.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• beat softened butter and cream cheese together in a bowl using an electric mixer on medium. gradually beat confectioners' sugar into creamed butter mixture on low until incorporated. beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut each cupcake.

Slow Cooker Butter Chicken

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 4 large skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• 1 tablespoon curry paste
• 2 teaspoons tandoori masala
• 1 teaspoon garam masala
• 1 (6 ounce) can tomato paste
• 15 green cardamom pods
• 1 cup low-fat plain yogurt
• 1 (14 ounce) can coconut milk
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 15 mins

Ready Time: 4 hrs 30 mins


• melt the butter and vegetable oil in a large skillet over medium heat. stir in the chicken, onion, and garlic. cook and stir until the onion has softened and turned translucent, about 10 minutes. stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. season to taste with salt.
• cook on high 4 to 6 hours, or on low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. remove and discard the cardamom pods before serving.

banana coconut pecan muffins

Ingredients

• Servings: 12
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup raw sugar
• 1/3 cup extra virgin olive oil
• 4 ripe bananas, mashed
• 1/4 cup so delicious® dairy free original coconut milk
• 1 teaspoon pure vanilla extract
• 1 cup whole pecans and/or pecan pieces
• 1/2 cup coconut flakes

Recipe

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


• preheat oven to 350 degrees and line muffin pans with muffin/cupcake liners. you can also lightly spray the pan if you don't have liners. in a small bowl, combine flour, baking soda and salt. stir and set aside. in a larger bowl, mix sugar and oil together then add mashed bananas. note: i didn't want to dirty another bowl so i peeled each banana and squished them individually with my clean hands right into the bowl. this 'technique' makes for a chunkier banana consistency, which i like for a breakfast muffin. if you do not like that, mash the bananas in a separate bowl then add to the sugar/oil mixture.
• to your wet mix also add coconut milk and vanilla, stirring until everything is thoroughly combined. add flour mixture to wet mixture and stir lightly, then add pecans and coconut. stir until everything is just combined. note: the batter will be fairly thick. spoon batter into muffin tins about 3/4 full.
• bake for 20-25 minutes until muffins are golden brown on top.

Moist And Lemony Coconut Cake

Ingredients

• Servings: 1
• 1 1/2 cups self-rising flour
• 1 cup superfine sugar
• 1/2 cup cold unsalted butter, cut into pieces
• 4 eggs
• 1 cup milk
• 1/4 cup lemon juice
• 2 teaspoons finely grated lemon zest
• 1 cup sweetened flaked coconut
• 1/4 cup unsalted butter
• 2 1/2 cups confectioners' sugar
• 2 tablespoons coconut milk powder
• 2 tablespoons lemon juice
• 2 teaspoons finely grated lemon zest
• 1/4 cup sweetened flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 9-inch round baking pan.
• place self-rising flour, superfine sugar, and 1/2 cup butter in a food processor; pulse until the mixture resembles coarse crumbs, about 20 seconds.
• place eggs, milk, 1/4 cup lemon juice, and 2 teaspoons lemon zest in the food processor, and pulse until batter is just mixed, about 10 seconds more.
• transfer batter to a large bowl; fold 1 cup coconut into the batter.
• pour batter into prepared baking pan, smoothing the surface of the batter.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• beat 1/4 cup butter with an electric mixer in a bowl until light and creamy.
• gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth.
• spread frosting over completely cooked cake.
• sprinkle remaining 1/4 cup coconut atop frosted cake.

adriel's chinese curry chicken

Ingredients

• Servings: 4
• 1 tablespoon yellow curry paste
• 1/2 cup chicken broth, divided
• 1 teaspoon white sugar
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 4 1/2 teaspoons light soy sauce
• 1 (5.6 ounce) can coconut milk
• 1 tablespoon canola oil
• 3 skinless, boneless chicken breast halves, sliced
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 1 onion, sliced
• 2 potatoes - peeled, halved, and sliced

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• in a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. set aside.
• heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. let the oil heat until shimmering, about 30 more seconds. stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. bring the sauce to a boil, reduce heat, and cover the wok. simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.

anzac biscuits

Ingredients

• Servings: 22
• 3/4 cup rolled oats
• 3/4 cup sweetened flaked coconut
• 1/2 cup all-purpose flour
• 1/2 cup white sugar
• 1/2 teaspoon baking powder
• 2 tablespoons boiling water
• 1/2 cup butter, melted
• 1 tablespoon golden syrup

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a baking sheet.
• mix oats, coconut, flour, and sugar in a bowl. dissolve baking powder in boiling water in another bowl; stir in butter and golden syrup. stir butter mixture into oat mixture until dough is well mixed. drop level tablespoonfuls of dough 2 inches apart prepared baking sheets. flatten dough with a fork lightly coated with flour.
• bake in preheated oven until golden brown, about 15 minutes.

tropical tuna hash

Ingredients

• Servings: 3
• 3/4 cup almond flour
• 1/2 cup coconut flour
• 1 (6 ounce) can tuna, drained
• 1/4 cup orange juice
• 1/4 cup almond milk
• 1 tablespoon baking powder
• 3 pineapple rings, chopped
• 1 large egg
• 2 tablespoons olive oil

Recipe

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


• mix together almond flour, coconut flour, tuna, orange juice, almond milk, baking powder, pineapple, and egg in a bowl until incorporated into a batter.
• heat olive oil in a large skillet over medium heat. scoop batter into skillet and allow it to cook, without mixing, about 3 minutes. flip batter with a spatula every 3 minutes for about 15 minutes, or until there is an even mixture of light tuna color and golden, crispy batter on each side.

pina colada cake i

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 1/2 cups white sugar
• 1/2 cup vegetable oil
• 3/4 cup water
• 1 tablespoon orange zest
• 1 (8 ounce) can crushed pineapple with juice
• 1/2 cup butter
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 6 eggs
• 1/4 teaspoon cream of tartar
• 1 cup white sugar
• 1/2 cup light
• 1 cup flaked coconut

Recipe

• separate the eggs. combine flour, 1 1/2 cups sugar, baking powder and salt in bowl. make well in center and add oil, egg yolks, cold water, 1 cup coconut and orange peel. beat until smooth.
• beat egg whites with cream of tartar until stiff peaks form. gradually pour egg yolk mixture over egg whites, folding gently until blended. (do not blend or stir).
• pour batter into ungreased 10 inch tube pan. bake at 325 degrees f (165 degrees c) for 1 hour, 15 minutes or until cake springs back when lightly pressed.
• invert pan on funnel to cool cake completely.
• combine pineapple, 1 cup sugar and butter in saucepan. cook stirring until mixture comes to boil. boil 5 minutes stirring frequently. remove from heat and stir in . remove cake from pan, place on serving plate and pierce all over with fork. spoon mixture over cake. garnish with coconut.....good eating!!!

mint lime salmon

Ingredients

• Servings: 6
• 1/4 cup chopped fresh mint
• 2 tablespoons soy sauce
• 1 lime, juiced
• 1 teaspoon ground ginger
• 1 teaspoon coconut sugar
• 1 1/2 pounds salmon, skin on
• 2 tablespoons water (optional)

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 2 hrs 40 mins


• mix mint, soy sauce, lime juice, ginger, and coconut sugar together in a baking dish until marinade is evenly combined. place salmon on top of marinade, skin-side up. marinate in the refrigerator, at least 2 hours.
• preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven for 20 minutes. add water if sauce is getting dry. continue baking until skin peels off easily and fish flakes easily with a fork, about 10 minutes more.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

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


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

spicy vegan potato curry

Ingredients

• Servings: 6
• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Recipe

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


• place potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. drain and allow to steam dry for a minute or two.
• meanwhile, heat the vegetable oil in a large skillet over medium heat. stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. add the tomatoes, garbanzo beans, peas, and potatoes. pour in the coconut milk, and bring to a simmer. simmer 5 to 10 minutes before serving.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

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


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

orange slice cake i

Ingredients

• Servings: 1
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup butter
• 2 cups white sugar
• 4 eggs
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 16 ounces orange-flavored fruit slice jelly candies, chopped
• 1 cup chopped dates
• 2 cups chopped walnuts
• 1 cup flaked coconut
• 1 cup orange juice
• 2 cups confectioners' sugar

Recipe

• sift flour and salt together.
• cream butter or margarine and sugar well. add eggs, flour mixture, soda, and buttermilk; mix well. fold in orange slices, dates, nuts, and coconut. pour batter into a greased and floured tube pan.
• bake at 300 degrees f (150 degrees c) for 1 3/4 to 2 hours. remove cake from oven. mix together juice and confectioner's sugar; pour over hot cake while still in pan. cool cake in pan for 20 minutes. turn out cake plate. cool completely.

thai ginger soup

Ingredients

• Servings: 4
• 3 cups coconut milk
• 2 cups water
• 1/2 pound skinless, boneless chicken breast halves - cut into thin strips
• 3 tablespoons minced fresh ginger root
• 2 tablespoons fish sauce, or to taste
• 1/4 cup fresh lime juice
• 2 tablespoons sliced green onions
• 1 tablespoon chopped fresh cilantro

Recipe

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


• pour the coconut milk and water into a saucepan, and bring to a boil. add the chicken strips, and reduce heat to medium. simmer for about 3 minutes, just until the chicken is cooked through. stir in the ginger, fish sauce and lime juice. sprinkle in the green onions and cilantro, and serve.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Frosting For Petits Fours

Ingredients

• Servings: 2
• 2 cups white sugar
• 1/8 teaspoon cream of tartar
• 1 cup water
• 1 1/2 cups confectioners' sugar, or as needed

Recipe

• in a saucepan, stir together the white sugar, cream of tartar and water. bring to a boil over medium-high heat, and cook without stirring until the temperature is between 223 and 234 degrees f (106 to 112 degrees c), or until a small amount of syrup dripped from a spoon can spin a long thread.
• when the syrup comes to the proper temperature, remove from heat, and stir in confectioners' sugar about 1/2 cup at a time until the icing is thick enough to coat a metal spoon. test by pouring over a small piece of cake. adjust the amount of confectioners' sugar as needed to get a good pouring consistency. use while warm, or reheat over simmering water. keep covered with plastic wrap when not in use to prevent a crust from forming on the top.

easy raspberry chicken with coconut rice

Ingredients

• Servings: 4
• 2 cups water
• 1 (14 ounce) can reduced-fat coconut milk
• 2 teaspoons minced fresh ginger root
• 1 cup basmati rice
• 1/3 cup all-purpose flour
• 1 tablespoon lemon pepper
• 4 (6 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
• 2 tablespoons vegetable oil
• 2 teaspoons dried rosemary
• 1/2 cup raspberry vinegar

Recipe

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


• in a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed.
• meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
• heat oil in a large skillet over medium heat. fry chicken strips and rosemary, turning occasionally, until golden brown. remove chicken pieces from pan, and set aside. pour raspberry vinegar into skillet, and simmer until reduced by half. return chicken to skillet, and cook until all liquid is absorbed. serve with coconut rice.

Slow Cooker Butter Chicken

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 4 large skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• 1 tablespoon curry paste
• 2 teaspoons tandoori masala
• 1 teaspoon garam masala
• 1 (6 ounce) can tomato paste
• 15 green cardamom pods
• 1 cup low-fat plain yogurt
• 1 (14 ounce) can coconut milk
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 15 mins

Ready Time: 4 hrs 30 mins


• melt the butter and vegetable oil in a large skillet over medium heat. stir in the chicken, onion, and garlic. cook and stir until the onion has softened and turned translucent, about 10 minutes. stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. season to taste with salt.
• cook on high 4 to 6 hours, or on low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. remove and discard the cardamom pods before serving.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

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


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

paleo spicy shrimp stir-fry

Ingredients

• Servings: 24
• 1/2 cup lemon juice
• 1 small onion, finely chopped
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• 1 tablespoon grated ginger
• 1 teaspoon ground turmeric
• 24 large shrimp, peeled and deveined
• 1 tablespoon coconut oil, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 8 hrs 30 mins


• mix together lemon juice, onion, olive oil, garlic, lemon zest, ginger, and turmeric in a bowl. place shrimp into marinade, cover, and refrigerate shrimp and marinade mixture overnight.
• remove shrimp, saving the marinade. heat a wok or skillet over medium-high heat; melt coconut oil in hot wok. stir-fry shrimp in coconut oil until shrimp are opaque and pink, 5 to 10 minutes. add reserved marinade and bring to a boil, stirring constantly.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

spicy vegan potato curry

Ingredients

• Servings: 6
• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Recipe

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


• place potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. drain and allow to steam dry for a minute or two.
• meanwhile, heat the vegetable oil in a large skillet over medium heat. stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. add the tomatoes, garbanzo beans, peas, and potatoes. pour in the coconut milk, and bring to a simmer. simmer 5 to 10 minutes before serving.

Jam Cake

Ingredients

• Servings: 20
• 1 cup butter
• 2 cups white sugar
• 3 eggs
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• 1 cup buttermilk
• 1 cup blackberry preserves
• 1 cup chopped pecans
• 1 cup shredded coconut
• 1 cup raisins

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease one 10 inch tube pan and set aside.
• cream together the butter and sugar. add eggs separately, beating well after each.
• sift together soda and flour; add alternately with buttermilk to creamed mixture. mix well.
• add jam, pecans, coconut and raisins. mix well and pour into prepared pan. bake for one hour or until toothpick inserted in center comes out clean.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

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


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

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


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

Apricot Jam Pots

Ingredients

• Servings: 6
• 3 1/2 cups all-purpose flour
• 2 cups butter, softened
• 1 cup confectioners' sugar
• 2 tablespoons cornstarch
• 24 ounces apricot preserves
• 3 cups sweetened flaked coconut
• 1 1/2 cups white sugar
• 3 eggs

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 25 mins


• mix flour, butter, confectioners' sugar, and cornstarch together in a bowl until dough is just mixed; refrigerate until chilled, at least 30 minutes.
• preheat oven to 350 degrees f (175 degrees c). line 6 dozen miniature muffin cups with paper liners.
• roll dough into small balls and press each ball into the bottom and up the sides of each muffin cup. fill each cup 3/4-full with apricot preserves.
• mix coconut, white sugar, and eggs together in a bowl; spoon over apricot filling, making sure to cover completely.
• bake in the preheated oven until topping is lightly browned, 25 to 30 minutes.

Quick Red Curry Soup

Ingredients

• Servings: 8
• 1/4 cup red curry paste
• 2 tablespoons olive oil
• 3 cups coconut milk
• 3 cups chicken stock
• 2 limes, juiced
• 1 lime, zested
• 2 cups cherry tomatoes
• 1 tablespoon chopped fresh cilantro
• 1 pound shrimp
• 1 (14 ounce) can bean sprouts, drained
• 1 cup chopped cooked chicken
• salt and ground black pepper to taste

Recipe

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


• stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.
• pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.
• stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.
• stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. season soup with salt and pepper.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.