Organic Coconut Recipe
Vegan Coconut-Banana Cookies

Organic Coconut Recipegastrawnomica has published this yummy Vegan Cookies recipe – may we recommend our Let’s Do…Organic® Organic Shredded Coconut?

Gastrawnomica’s Coconut-Banana Cookies
Makes 4 cookies

  • 1/2 large banana
  • 2 Tbsp oat flour
  • 2 full Tbsp shredded dried coconut (try Let’s Do…Organic® Organic Shredded Coconut)
  • 1 1/2 Tbsp soft tahini
  • 1/2 tsp baking soda
  • Pumpkin pie spice

Mix everything in a bowl, until you have a nice cookie dough consistency. Put mixture in greased cookie sheet, prepared with parchment paper. Bake at 350º for 15-20 min. Enjoy while warm! Delicious and very “coconutty”!

**Always feel free to add extra sweetener try choosing the most natural options you have like date syrup, honey, stevia or agave to taste. I didn’t use any additional sweetener, it’s all about choosing ripe fruit!

Enjoy and let me know what you think!

Organic Coconut Recipe
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Find Great Organic Coconut Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut singles at Edward & Sons store.
Purchase Lets Do…Organic® Organic Coconut In Bulk at Amazon.com.
Click Here to find a store near you.

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Organic Coconut Oil Recipe
Vegan Peppermint Black Bean Brownies

Organic Coconut Oil RecipeMinimalist Baker has published this yummy Vegan Peppermint Black Bean Brownies recipe – may we recommend our new Native Forest® Organic Coconut Oil?

Vegan Peppermint Black Bean Brownies
One bowl vegan brownies infused with peppermint and dusted with crushed candy canes. So delicious and fudgy you’d never guess they were vegan, gluten free and made with black beans!
Serves: 12

Ingredients

  • 1 15 oz. can (~ 1 3/4 cups) unsalted black beans, thoroughly rinsed and drained
  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
  • 3 Tbsp coconut oil, melted (try Native Forest® Organic Coconut Oil)
  • 3/4 cup cocoa powder
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • heaping 1/2 cup raw sugar, finely ground in a food processor (or sub granulated)
  • scant 1/4 tsp peppermint extract* (I like Frontier brand)
  • 1/4 cup semisweet chocolate chips (non-dairy, gluten free)
  • 2 Tbsp finely crushed candy canes

Instructions

  • Preheat oven to 350 degrees and lightly grease a 12-slot standard size muffin pan (not mini).
  • Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
  • Add remaining ingredients besides candy canes, peppermint extract and chocolate chips, and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
  • If the batter appears too thick, add 1-2 Tbsp water or almond milk and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
  • Add in peppermint extract a little at a time, pulse, sample and adjust until it’s to your liking. I liked 1/4 tsp. Then stir in chocolate chips.
  • Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
  • Bake for 21-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
  • Remove from oven and let cool for 20-30 minutes before removing from pan. They will be tender, so remove gently with a butter knife or fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter anyway.
  • Dust with crushed candy cane and serve immediately. Topping them with coconut whipped cream makes them ultra decadent and pairs perfectly with the chocolate-mint flavor.
  • Store in an airtight container for up to a few days. Refrigerate to keep longer.

Notes

*Heavily adapted from my V GF Black Bean Brownies
*You can bake these in an 8×8, just extend the baking time to between 25-30 minutes. 27 should be your sweet spot.

Organic Coconut Oil Recipe
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Find Great Organic Coconut Oil Recipes Here.
Purchase Native Forest® Organic Coconut Oil singles at Edward & Sons store.
Purchase Native Forest® Coconut Oil 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Milk Recipe
Chocolate Peanut Butter Truffles

Organic Coconut Milk RecipeFrom leaves & flowers comes this delicious Chocolate Peanut Butter Truffles recipe – may we recommend our Native Forest® Organic Coconut Milk?

Chocolate Peanut Butter Truffles
yield varies based on scoop size, approximately 2 dozen

  • 8 ounces dark chocolate, chopped roughly if not using chips
  • 1 cup smooth peanut butter
  • 1/4 cup canned coconut milk (try Native Forest® Organic Coconut Milk)
  • 1/2 tsp salt
  • 1/3 cup cocoa powder
  • 2 tbl PB2 (Powdered Peanut Butter), highly optional

In a double broiler combine the chocolate, peanut butter, coconut milk, and salt. Melt until the mixture can be whisked completely smooth with no visible bits of solid chocolate remaining. Pour the ganache into a bowl and allow to chill for at least an hour until firm to the touch and scoopable. Using either a tablespoon or a disher, portion out small chunks of ganache. Allow to chill for ten minutes once scooped. Then quickly roll the chocolate into balls and roll the truffles in cocoa powder (If you have PB2 feel free to combine it with the cocoa to roll the truffles in). The truffles keep well chilled or at room temperature and are good for several days. Because of the intense peanut buttery-ness, the cocoa powder will absorb into the truffle after an hour or so. It is best to re-roll these in cocoa powder shortly before serving. I really like the rustic look the patchiness of the cocoa powder lent to them.

Organic Coconut Milk Recipe
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Find Great Organic Coconut Milk Recipes Here.
Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store.
Purchase Native Forest® Organic Coconut Milk 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Natural Bouillon Cube Recipe
Asparagus and Basmati Rice

Natural Bouillon Cube RecipePeanut Butter & Peppers has published this great Asparagus and Basmati Rice recipe using our Edward & Sons Natural Bouillon Cubes:

“…I topped my rice with a pinch of Parmesan Cheese and Balsamic dressing, my Husband put soy sauce over his.  I left the salad more on the plain side so we could add whatever dressing or toppings we want, if any.  This dish is satisfying, healthy and oh so good!  I had left overs for lunch the next day, I placed the rice of a bed of lettuce and added some leftover chicken from dinner, a drizzle of balsamic dressing and had a nice quick salad.   It didn’t even need to be heated up, it was just right the way it was.  I even nibbled on some leftovers straight from the fridge.  I love healthy, tasty dishes like this and you do know if you have too much leftovers, you can freeze it to.  That’s what I normally do with my rice dishes, but not this one, I had plans to eat it until it was gone!”

Asparagus and Basmati Rice

Ingredients

  • 1 1/2 cups basmati rice, cooked
  • 1 tsp. olive oil
  • 1/4 cup onion, diced
  • 1 clove garlic minced
  • 3/4 cup sweet bell pepper, diced
  • 1/2 cup chicken or vegetable broth (from Edward & Sons Natural Bouillon Cubes)
  • 2 cup asparagus, cut into 1/4″ pieces
  • 1/4 tsp. ground pepper
  • 3/4 cup cherry tomatoes, cut in half
  • 2 cups spinach, fresh

Instructions

  1.  Cook Rice according to directions on package. I used a half cup dry to 1 cup water (add rice and water to a pot, bring to a boil, cover and simmer for 12 minutes, fluff with a fork).
  2. In a skillet, add olive oil, onions, peppers and garlic. Saute for about 5 minutes until slightly soften. Add chicken broth, asparagus and black pepper. Cook for about 3 minutes. Add cherry tomatoes and spinach, stir until spinach is wilted.
  3. Stir in rice and serve.


Natural Bouillon Cube Recipe
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Purchase Edward & Sons™ Natural Bouillon Cubes singles at Edward & Sons store.
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Republished by EdwardandSons.com

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Natural Bouillon Cube Recipe
Chilled Cucumber-Cilantro Soup

Natural Bouillon Cube RecipeVegan Miam has published this great Chilled Cucumber-Cilantro Soup recipe using our Edward & Sons Natural Bouillon Cubes:

“Sweltering hot days in Oregon, what you need desperately is a chilled and refreshing soup. We made Mark Bittman’s Asian-Style Cucumber Soup (view here) with some substitutions and it wasn’t vegan. We used tamari and Edward & Sons Not-Chick’n Bouillon to make a gluten-free version. This vegan and gluten-free Chilled Cucumber-Cilantro Soup is filled with loads of beautiful healthy greens you can find at farmers’ market: cucumbers, chili, scallions, arugula, cilantro and mint.”

Chilled Cucumber-Cilantro Soup
Yield: 4 servings

Ingredients

  • 2 medium cucumbers, peeled and halved lengthwise, seeded and sliced thinly using a mandolin
  • ¼ cup tamari
  • 2 tbsp. rice vinegar
  • 1 small Thai chili, stemmed, seeded and minced, or ¼ teaspoon cayenne, or to taste
  • 1 teaspoon agave nectar or maple syrup
  • 3 cups vegan ‘chik’n stock, chilled (Edward & Sons Not-Chick’n Bouillon Cubes)
  • ¼ cup minced scallions, both white and green parts
  • 1 cup chopped arugula
  • 1 cup roughly chopped cilantro
  • 2 tablespoons roughly chopped mint

Method

In a large bowl, combine cucumbers, tamari, rice vinegar, chili, and agave. Refrigerate uncovered for 20 to 30 minutes. Pour stock to the mixture and add the rest of the greens: arugula, cilantro and mint. Taste and adjust seasoning (add more tamari or rice vinegar).

Notes

Adapted from Mark Bittman’s Asian-Style Cucumber Soup recipe in the New York Times.


Natural Bouillon Cube Recipe
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Find Great Natural Bouillon Cubes Recipes Here.
Purchase Edward & Sons™ Natural Bouillon Cubes singles at Edward & Sons store.
Purchase Edward & Sons™ Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Oil Recipe
Vegan Chocolate Lava Cakes

Organic Coconut Oil RecipeMinimalist Baker has published this yummy Vegan Chocolate Lava Cakes recipe – may we recommend our new Native Forest® Organic Coconut Oil?

“These lava cakes were initially inspired by a version I tried in Bali last summer. But I have to be honest. The one I tried at a practically 5-star restaurant wasn’t that good! I immediately thought “I can do this better.” And, I did! Vegan and butter-free style. Plus, coconut whipped cream > dairy whipped cream.”

Ingredients

  • scant 1/4 cup beet puree (or sub unsweetened apple sauce)
  • 1/4 cup unsweetened almond milk + 1/2 tsp vinegar
 or lemon juice
  • 2.5 Tbsp organic cane sugar (or sub granulated sugar)
  • 1 Tbsp melted coconut oil (may we recommend our new Native Forest® Organic Coconut Oil?)
  • 1/4 tsp vanilla extract
  • 1/4 tsp baking powder
  • pinch sea salt
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup + 1/2 Tbsp unbleached all-purpose flour
  • 2 Tbsp semisweet chocolate chips, melted
  • For topping/middle: 2 squares quality vegan dark chocolate + coconut whipped cream

Instructions

  • See this post for instructions on roasting a beet. Otherwise, you could sub another fruit puree, such as butternut squash or applesauce (adjusting added sugar depending on fruit’s sweetness).
  • Butter two standard size muffin tins with dairy-free butter and coat with cocoa powder – shake out excess. Preheat oven to 375 degrees F.
  • Add the almond milk and vinegar to a small mixing bowl and mix. Let set for a few minutes to activate.
  • Add the sugar, oil, vanilla, and beet puree and beat until foamy. Then add cocoa powder, flour, baking powder, and salt. Mix until no large lumps remain.
  • Lastly, add the melted semisweet chocolate and mix once more.
  • Divide the batter evenly between the two muffin tins – it should come up about to the top, which is OK. Break up one square of the dark chocolate and push it down into the centers of the cakes. Cover with batter using a spoon. Bake 15-20 minutes, or until the edges have pulled away slightly and the top no longer appears wet. It’s OK if it’s a little fudgy but you definitely don’t want underdone cake.
  • Let rest in the pan for 4-5 minutes before removing. Then gently loosen the edges with a butter knife and top with a cutting board or plate and carefully invert. Gently transfer to serving plates. Immediately top each cake with the remaining square of vegan dark chocolate (for extra gooey-ness – optional) and serve with coconut whipped cream. Dig in.
  • Other garnishes might include a dusting of cocoa powder, powdered sugar, fresh berries, fresh mint or edible flowers.

Organic Coconut Oil Recipe
Click here for printer friendly version
Find Great Organic Coconut Oil Recipes Here.
Purchase Native Forest® Organic Coconut Oil singles at Edward & Sons store.
Purchase Native Forest® Coconut Oil 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Flour Recipe
Gooey, Simple and Delicious Banana Squares!

Organic Coconut Flour Recipegastrawnomica has published this great Gooey, Simple and Delicious Banana Squares recipe – may we recommend our Let’s Do…Organic® Coconut Flour?

“I think this became one of my favorite recipes, and can’t wait to make it again. Specially because it is super simple and you can keep it in the fridge or freezer for a while, so you can make a big batch and eat it throughout the week!”

Gastrawnomica’s Gooey Banana Squares

  • 3/4 cup pitted dates, soaked 2 hrs
  • 3/4 cup dried mulberries
  • 1/2 tsp pumpkin pie spice
  • 2 large bananas, must be ripe (very important)
  • 3 Tbsp coconut butter, soft
  • 2 Tbsp coconut flour (for consistency) (may we recommend our Let’s Do…Organic® Coconut Flour?)
  • Rinse dates and simply put the 3 first ingredients in your food processor until you have a super sticky and extremely sweet kind of crumble consistency. Put in a square container and make a thick layer. Put in the freezer while you prepare the filling.
  • Blend the rest of the ingredients, as you can see you won’t need any sweetener because bananas most be ripe and trust me, once you try the whole thing together you’ll see how the bottom layer is gonna make the whole thing sweet enough to blow you away!
  • Spread the filling over the base and leave in the freezer until firm, or if you like it to be in a softer and creamier consistency like in the pictures (I prefer it that way) that just freeze for a little bit, not too long. Cut and serve!
  • IT’S AMAZING!! You guys are gonna love it!

Organic Coconut Flour Recipe
Click here for printer friendly version
Find Great Organic Coconut Flour Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut Flour singles at Edward & Sons store.
Purchase Let’s Do…Organic® Coconut Flour 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Milk Recipe
Creamy Butternut Pasta

Organic Coconut Milk RecipeVegan Mother Hubbard has published this great Creamy Butternut Pasta recipe- may we recommend our Native Forest® Organic Coconut Milk?

“The other day, I really wanted to make Isa’s Roasted Butternut Alfredo recipe, but somehow managed to miss the crucial ingredient: cashews. There were none in the house, so I had to go my own route to create a creamy, squash-based pasta sauce for supper. The flavor profile is similar, because I kept the sage and onion (necessities for any savory squash dish). I skipped over the wine and miso, based on what was in the pantry (ok, apparently I didn’t read the recipe at all before shopping for this meal). The Marmite, sage, and onion provide big flavor; and you get a velvety texture from the coconut milk. It’s a really wonderful sauce. I hope you try it and love it the way my family did.”

Creamy Butternut Pasta

  • 1 small-medium butternut squash (about 2 cups roasted)
  • 2 tbsp vegan butter or olive oil
  • 1 cup diced onion (about 1 medium onion)
  • 1/4 tsp salt
  • 10 medium-large sage leaves or about 2 tsp dried sage
  • 1-15 ounce can of coconut milk (may we recommend our Native Forest® Organic Coconut Milk?)
  • 1 tbsp Marmite or Vegemite
  • 2 tbsp nutritional yeast
  • salt and pepper to taste

Cut the squash in half and scoop out the seeds. Lightly oil the cut side of the squash and sprinkle with salt. Place face down on a baking sheet (lined with foil or parchment), and bake at 425 degrees for about 40-50 minutes, or until tender. While the squash is roasting, warm a skillet over medium heat. Add the butter, onion and a sprinkle of salt (about 1/4 tsp). Saute gently, until the onions become soft and translucent, then lower the heat a bit and continue to saute until the onions begin to caramelize. Add the sage, so it warms in the oil. Be careful not to let the sage burn. You just want the flavor to bloom in the warm oil. Then add the coconut milk, Marmite, and nutritional yeast. Remove the pan from the heat and stir to combine. When the squash is done roasting, scoop it into the jar of a blender. Pour the coconut milk, onion, sage mixture over the squash and blend until completely smooth. Season the sauce with salt and pepper to taste, then serve over pasta.

Organic Coconut Milk Recipe
Click here for printer friendly version
Find Great Organic Coconut Milk Recipes Here.
Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store.
Purchase Native Forest® Organic Coconut Milk 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Oil Recipe
Peanut Butter Cups

Organic Coconut Oil RecipeSAYiWON’T. FiT  has published this yummy Peanut Butter Cups recipe – may we recommend our new Native Forest® Organic Coconut Oil?

Ingredients:

  • 3/4 cup coconut oil (may we recommend our new Native Forest® Organic Coconut Oil?)
  •  1/2 cup cacao powder
  • 1/2 cup honey
  • 2 tbs. maple syrup
  • 2/3 cup peanut butter
  • 10 dates
  • 1 tsp. water
  • Dash of Himalayan sea salt

Instructions:

  • 1. In a food processor or high speed blender, add the coconut oil, cacao powder, honey, and maple syrup. Mix until it becomes a chocolate sauce.
  • 2. Add about a tsp. of chocolate sauce to mini muffin cups that are either coated with coconut oil spray or have a paper lining. Place these in the freezer.
  • 3. Reserve the remaining chocolate sauce in a bowl.
  • 4. Clean the food processor and add the peanut butter, dates, water, and Himalayan sea salt and mix well.
  • 5. Remove the chocolate from the freezer and add a tsp. of the peanut butter mix to each cup. Press firmly.
  • 6. Top with another tsp. of chocolate sauce.
  • 7. Place in the freezer for 30 minutes.
  • ENJOY!

*I had a little extra peanut butter mix and formed them into balls, dipped them in the chocolate, and sprinkled shredded coconut over them. I have to say this version was DELICIOUS!!! I highly suggest trying this as well.

 

Organic Coconut Oil Recipe
Click here for printer friendly version
Find Great Organic Coconut Oil Recipes Here.
Purchase Native Forest® Organic Coconut Oil singles at Edward & Sons store.
Purchase Native Forest® Coconut Oil 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Recipe
Vegan Carrot Coconut Pancakes

Organic Coconut RecipeMinimalist Baker has published this great Vegan Carrot Coconut Pancakes recipe – may we recommend our Let’s Do…Organic® Coconut?

Vegan Carrot Coconut Pancakes
Serves: 2-3

Ingredients

  • 1 cup whole wheat pastry flour (or unbleached all purpose)
  • 2 Tbsp organic sugar
  • 1/4 cup finely shredded unsweetened coconut, divided (also known as “dessicated” coconut) (may we recommend our Let’s Do…Organic® Shredded Coconut?)
  • 1.5 tsp baking powder
  • pinch sea salt
  • 1 cup non-dairy milk
  • 1 heaping Tbsp non-dairy butter, melted (I like Earth Balance)
  • 1/2 cup finely grated carrot
  • 1 tsp pure vanilla extract
  • 2 Tbsp crushed walnuts or pecans for topping (optional)

Instructions

  • Add flour, sugar, baking powder, sea salt, and 2 Tbsp shredded coconut in a large bowl and whisk to combine.
  • Pour non-dairy milk into a large liquid measuring cup. Add melted butter, vanilla, and whisk to combine. Add wet to dry and stir.
  • Stir in carrot and let batter rest for 5 minutes while preheating skillet to medium heat.
  • Once skillet is hot, lightly grease the surface with non-stick spray or non-dairy butter and spoon on 1/4 cup measurements of batter; there should be 9 cakes. Top each pancake with a sprinkle of crushed walnuts and flip when bubbles appear and the edges look slightly dry.
  • Cook for another couple minutes on the other side. Keep warm in a 200* oven until all pancakes are cooked.
  • Serve with non-dairy butter, shredded coconut and warm maple syrup.

Organic Coconut Recipe
Click here for printer friendly version

Find Great Organic Coconut Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut singles at Edward & Sons store.
Purchase Lets Do…Organic® Organic Coconut In Bulk at Amazon.com.
Click Here to find a store near you.

 

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