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* ABOUT US | * BULK GRAIN ORDER in SC | * CALENDER | * CLASSES | * CONTACT US | * NEWSLETTER | * ORDERING INFO | FAVORITE BUSINESSES | GNLD & GLUTEN | RECIPES (Blendtec) | RECIPES - Coconut Flour | RECIPES - Stevia (Beverages) | RECIPES - Stevia (Cakes/Pies) | RECIPES - Stevia (Cookies) | RECIPES - Stevia (Quick Breads) | WHOLE WHEAT BREAD RECIPE
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Tropical Traditions, the manufacturer of our coconut oil, has graciously given us permission to share these recipes and all coconut related photos on our website. I have not personally tested any of these recipes, so neither I, nor they, will be held responsible for reactions to, or culinary flops. Therefore, proceed at your own risk! :O)
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BANANA COCONUT FLOUR MUFFINS -

Ingredients:
1 cup Tropical Traditions organic coconut flour
6 eggs
2 ripe bananas (mashed)
2 Tbsp. melted butter
2 Tbsp. Virgin Coconut oil
2 Tbsp. milk
3 Tbsp. honey
1 tsp. aluminum free baking powder
1/2 tsp. vanilla
1/8 tsp. Himalayan salt

Procedure:

Pre-heat oven at 350 F degrees.

Mix coconut flour and baking powder (put it in separate bowl.) In a mixing bowl, beat eggs gradually, and then add milk, honey, coconut oil, butter, vanilla and salt. Continue mixing. Then add the coconut flour with baking powder and mashed bananas. Blend well. Grease 12 muffin cups with coconut oil. Fill greased muffin cups with the batter.

Bake at 350 degrees F for 20 minutes.

Yield: 12 muffins
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COCONUT CREAM-CHEESE SQUARES

Ingredients:
1 box (8 oz.) organic cream cheese (soften)
1 stick butter
1 cup Tropical Traditions organic coconut flour
1/2 cup organic whole sugar
4 large eggs
2 1/2 tsp. organic vanilla extract
1 Tbsp. Virgin Coconut Oil

Procedure:

Pre- heat oven at 350 degree F. Brush pan with coconut oil.

1. Beat butter and cream cheese in a mixing bowl with an electric mixer. Mix until light and fluffy. Add eggs one at a time. Beat well. Add sugar gradually, continue mixing. Add coconut flour and vanilla; beat until well blended.

2. Pour batter into a 11 X 7 inches rectangular pan (pre-greased, see above.)

3. Bake at 350 degree for 30 minutes.

4. Cool the pan on a wire rack for 10 minutes.

5. Slice into squares.
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LEMON-LIME COCONUT FLOUR COOKIES

Ingredients:
1 cup Tropical Traditions organic coconut flour
2/3 cup Rapadura whole sugar
3/4 cup organic unbleached flour
2/3 cup butter
2 eggs
1 Tbsp. grated lemon peel
2 tsp. grated lime peel
2 Tbsp. lemon juice
1 Tbsp. lime juice
1/2 tsp. baking soda
1/2 tsp. aluminum free baking powder
1/4 tsp. Himalayan salt

Procedure:

Pre-heat oven at 375 degree F.

Mix coconut flour, unbleached flour, baking powder, salt and baking soda. In a mixing bowl beat the sugar, butter, lemon peel, lemon juice, lime peel, lime juice and egg. Stir in flour mixture. Continue mixing at medium speed with an electric mixer. Shape dough into 1-inch balls. Place 2 inches apart on unglazed cookie sheet. Bake 10-12 minutes or until set. Immediately remove from cookie sheet and cool in a wire rack.

Yield: 2 dozen
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PUMPKIN-COCONUT SQUARES

Ingredients:
1 can - 15 oz Organic Pumpkin Pie Mix
1/2 cup Tropical Traditions Organic Coconut Flour
1 tsp. aluminum free baking powder
3 eggs
2 Tbsp. of Coconut Cream Concentrate dissolved in 1/4 cup water
2 Tbsp. butter
2 Tbsp. Virgin Coconut Oil

Procedure:

Pre-heat oven at 350 degree F.

Mix the coconut flour with baking powder. Set aside. Blend all the rest of the ingredients and then mix with the coconut flour and baking powder mixture. Mix well. Grease an 8 x12 rectangular pan with coconut oil. Pour the mixture on the pan.
Bake at 350 degree F for 45 minutes.
Test to see if it is already done by inserting a clean toothpick in the middle. When the toothpick comes out clean or with no residue, the mixture is done.

Cool down. Cut into squares.
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LEMON-LIME COCONUT FLOUR MUFFINS

Ingredients:

2/3 cup Tropical Traditions Organic Coconut Flour
6 eggs
1/3 cup Rapadura whole sugar
2 Tbsp. Virgin Coconut oil
2 Tbsp. melted butter
2 Tbsp. milk
1 Tbsp. lemon juice
2 tsp. lime juice
1 tsp. grated lemon peel
1 tsp. grated lime peel
1 tsp. aluminum free baking powder
1/8 tsp. Himalayan salt

Procedure:

Pre-heat oven at 350 degrees F.

Mix coconut flour and baking powder, and then set aside. In a mixing bowl, beat the eggs and gradually add milk, butter, lemon juice, lime juice, grated lime peel, grated lemon peel, and salt. Continue mixing. Gradually add the coconut flour with baking powder. Blend well. Grease 12 muffin cups with coconut oil. Fill the greased muffin cups with batter.

Bake at 350 degrees F for 20 minutes.

Yield: 12 muffins
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COCONUT SMOOTHIE

Ingredients:

10-12 ice cubes
1 cup of water
1-2 tablespoons protein powder (preferrably from goat’s milk)
1 tablespoon Virgin coconut oil
1 tablespoon flax seeds ground
1 teaspoon pure vanilla extract
3-4 tablespoons coconut flour (more if you want it thicker)
Place all ingredients in a blender and process at high speed until well combined. You may need more or less ice, depending on how cold you like a smoothie.
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