Coconut flour pie crust

 

Ingredients

 

Directions
1)Preheat oven to 400 degrees. In a medium bowl beat butter, eggs, honey and salt together with a fork. Then add coconut flour. Stir until dough holds together.

2)Gather the dough into a ball, then pat into a 9″ greased  pie pan. Prick the dough with a fork. Bake for 9 minutes. Let cool.

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Chocolate coconut squares

Chocolate Coconut Squares

Ingredients

Icing

Instructions

Preheat the oven to 350 degrees F.

Line a 4 1/2″ x 8 1/2″ (aka a loaf pan) baking dish with parchment paper.

In a bowl, using a mixing machine, whip the egg whites to soft peaks.

Add honey and vanilla and continue whipping until stiff peaks form.

Add cocoa powder and salt and mix until incorporated.

Fold in the shredded coconut. Spread the mixture in the baking dish.

Bake for 25 minutes or until a toothpick can be inserted in the middle and comes out without any batter.

Allow the bars to cool before spreading with icing.

Icing

Place the chocolate chips and coconut oil in a small pot on low heat. Stir continuously until the chocolate chips have melted.

Spread over the cooled bars. Place the bars in the fridge to firm.

Cut into 8 squares. The bars are slightly delicate so be careful cutting them. Store the bars in the fridge.

Enjoy,

Carol

Raw Lemon Cheesecake

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Next, I’ve been craving lemon and wanted to create a cool, tasty summer treat that required no baking. The results are a Raw Lemon Cheesecake that’s dairy free for those on restricted diets; and because it’s raw, it’s also easier to digest for most people.

Ingredients:

Lemon cheese:

3 1/2 c. cashews
8 TB organic virgin coconut oil
3/4 c. raw honey
3/4 c. organic lemon juice
Zest of 2 organic lemons
1 tsp. organic vanilla extract
1/2 tsp. sea salt
10 drops stevia (optional)
10 drops natural food coloring (optional)
Crust:

1 c. organic almonds
1 c. coconut-rolled dates
Coconut oil for oiling pan
Directions:

Take your cashews and put in bowl. Cover with several inches of cool, filtered water. You can add 1 tsp of sea salt, which helps to breakdown anti-nutrients. Let soak overnight. I usually store in refrigerator in the summer due to my warm house. If time is an issue, just soak in filtered water for 1-2 hours.

Next, take your almonds and coconut-rolled dates and blend in food processor till the mixture starts to clump together. If you don’t access to coconut-rolled dates, just use regular dates and add a few tablespoons of dried, unsweetened coconut.

Put your crust mixture into an oiled pie pan, preferably a round spring foam pan like this. Pat your crust down so it’s tightly packed and evenly distributed, creating a nice foundation for your cheese.

Next, drain your cashews and put in a food processor or powerful blender. Add your 8 tablespoons of liquid or softened coconut oil. Then add your honey, lemon juice, lemon rind, vanilla extract, sea salt and blend well. I found I had to blend for a long time to create a smooth, creamy texture and breakdown all the cashews. Taste your “cheese” and add stevia and/or natural food coloring to suit your needs. Both are totally optional.

Carefully pour or scoop your cheese into your pan, on top of your crust. Use a spatula to smooth out the top so cheese is evenly distributed and looks pretty 🙂 . You can dust the top of cake with dried coconut flakes or lemon slices.

Put in refrigerator and let set for about an hour or two. Serve immediately. You can store leftovers in fridge for 1 week or cut individual pieces and store in freezer. This cake tastes delicious frozen too!

ENJOY!

Coconut Oil Lotion Bar

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Coconut Oil Lotion Bar

The other day I posted a tutorial on how to make whipped Coconut Oil Moisturizer. I mentioned a few of the many health benefits of using coconut oil, like how it reduce skin conditions like eczema and psoriasis. It also softens the skin and relieves dryness and flaking. Applied topically it helps to prevent wrinkles,saggy skin and age spots. Coconut Oil is truly amazing!

Today I’m sharing a recipe for making Coconut Oil Lotion Bars. These bars are great for everyone, especially those who live in warmer areas and don’t want their moisturizer to melt! This lotion bar is easy to make and only has 3 ingredients!

Coconut Oil Lotion Bar

Equipment
saucepan
lotion mold, muffin pan or tins

Ingredients
1 part Coconut Oil – where to find quality coconut oil
1 part Pure Beeswax
Essential Oils (Optional)

Directions
Heat coconut oil and beeswax together in a saucepan over low heat. It helps if you break up the beeswax into small chunks because it takes a while for the wax to melt. Once the beeswax and coconut oil are melted add essential oils. I like to use vanilla and lavender. I’m sensitive to strong fragrances so I only add a few drops.

Pour melted coconut oil and beeswax into lotion bar molds or muffin tins. Let them sit until cool. You can also place them in the refrigerator if you need to speed up the process.

Did I mention these make great homemade Christmas gifts?

How To Use Lotion Bars

The first time I used a lotion bar I had some trouble. No one explained to me how to use them. I ended up bringing it into the shower with me and used it like a soap bar. It worked pretty well as a moisturizer, but a lot of it would wash off in the shower. Later I figured out that your not supposed to use it in the shower (though I still keep one in my shower because we like to use it the wrong way). Instead you need to rub the bar until it’s warm and then apply it on your skin like lotion. 😉