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Coconut Macaroons Recipe

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Coconut has been around for centuries but has recently gained increased popularity in the media. Coconut has many health benefits and even aids in weight loss and helps to stimulate the metabolism! Experience the full benefit of coconut and satisfy your cravings with this delicious coconut macaroon recipe!

Coconut Macaroons Recipe

Total Time: 20 minutes

 

Serves: 48 macaroons

INGREDIENTS:

• 3 cups coconut flakes
• ½ cup honey
• 1 tablespoon vanilla extract
• 6 egg whites
• ¼ teaspoon sea salt

DIRECTIONS:

1. Preheat oven to 350 F.
2. In a large mixing bowl, add coconut flakes, honey and vanilla.
3. In a separate mixing bowl, whisk with electric handheld mixer egg whites and sea salt until peaks form in the eggs.
4. Fold in egg whites with coconut flake mixture.
5. Drop batter on to parchment paper on cookie sheet.
6. Bake for 10 to 15 mins until lightly browned.

Vegetarian Egg Casserole Recipe

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Egg casseroles are terrific when you’re in a time crunch. They come together easily, are large enough to feed a crowd and taste as good at dinnertime as they do for breakfast. Unfortunately, most of the traditional recipes are full of starchy potatoes and breakfast meats — not exactly a vegetarian-friendly meal.

Luckily, now you’ve got this Vegetarian Egg Casserole in your back pocket. You won’t miss the meat here. Instead, you’ll get a hefty serving of veggies drizzled in coconut oil and topped with eggs, then all baked to perfection.

Let’s make this vegetarian egg casserole!

Start by cranking the oven to 400 F and greasing your casserole pan with coconut oil. Then toss the diced sweet potatoes in there and drizzle the melted coconut oil, salt and pepper over them.

Using sweet potatoes instead of white potatoes adds an extra dose of vitamins and antioxidants — plus they’re delicious. Bake the sweet potatoes for about 25 minutes or until they’re tender when poked with a fork. Roasting the sweet potatoes before making the casserole is going to add a whole extra dimension of flavor to this vegetarian egg casserole.

When the potatoes are ready, remove the dish from the oven and add your veggies. Broccoli, bell peppers, onions, tomatoes and zucchini are all making an appearance here. This is a colorful casserole that is just going to burst with flavor and good-for-you nutrients. I love this vegetable combo but if you have something different in the refrigerator, add it in.

Once the veggies are mixed in with the potatoes, layer the leafy green spinach on top. Then, in a mixing bowl, whisk the eggs until they’re lighter in color, then stir in the goat’s milk. It’s a great alternative to cow’s milk for people who are mildly lactose intolerant and tastes great, too.

Once the milk and eggs are stirred together, pour the mixture over the vegetables and season to taste. Then slide the whole casserole into the oven and bake for 50–55 minutes, until the top is set and the egg has cooked through. Hands off, though! Give the casserole 5–10 minutes to cool before slicing it up and enjoying.

I really love this vegetarian egg casserole. It’s so hearty and versatile: you can sub in your favorite type of milk, swap in different vegetables or experiment with fresh herbs. It’s hard to mess up this easy-to-make dish. Enjoy!

Vegetarian Egg Casserole Recipe

Total Time: 1 hour 20 minutes

 

Serves: 12

INGREDIENTS:

• 1 large sweet potato, peeled and diced
• 1 tablespoon coconut oil, melted
• 1/2 teaspoon Himalayan pink salt
• 1 tablespoons black pepper
• 2 cups chopped broccoli
• 1 medium red bell pepper, diced
• 1/2 large red onion, diced
• 4 roma tomatoes, diced
• 1 medium zucchini, diced
• 2 cups spinach, chopped
• 10 eggs
• 2/3 cup goat milk
• salt and pepper to taste

DIRECTIONS:

1. Heat the oven to 400 F.
2. Grease a 9 x 13-inch casserole dish with coconut oil. In the casserole dish, toss the diced sweet potatoes with the melted coconut oil, pink salt and pepper until the potatoes are well coated.
3. Bake the sweet potatoes for 25 minutes (or until fork tender).
4. Remove the casserole dish from the oven and add the broccoli, bell pepper, onion, tomatoes and zucchini.
5. Stir to mix.
6. Spread the chopped spinach over the top of the vegetables.
7. In a medium mixing bowl, whisk the eggs until they’re lighter in color.
8. Stir in the goat milk.
9. Pour the egg mixture over the vegetables and season with salt and pepper to taste.
10. Bake the casserole for 50–55 minutes, until the top is golden and set.
11. Allow the casserole to cool for 5–10 minutes before serving.

Paleo Twix Bar

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AMY HUNTER

Going Paleo can be tough if you like sweets. Candy bars are high in sugar and low in nutrients. If you’ve got a craving for one, however, you may be tempted to cave.

Don’t do it just yet. Instead, try making one yourself with Paleo-approved ingredients. This Twix bar recipe uses a coconut flour shortbread, and has a creamy caramel sauce sandwiched between the cookie and chocolate. Just like the real thing. And it’s much better for you.

Love coconut flour recipes? Get our free coconut flour recipe cookbook here!

Wondering how this is possible? Try it yourself, and see. You’ll never go back the real thing again.

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Total time:1 HR
15 MINS

Cook Time:30 mins

Prep Time:45 mins

Paleo Twix Bar

Recipe by: Amy Hunter

This Twix bar recipe has a creamy caramel sauce sandwiched between a coconut flour shortbread cookie and chocolate.

Ingredients

•  Cookie:
•  1/2 cup coconut flour
•  2 T arrowroot
•  1/4 t sea salt
•  2/3 cup grass-fed butter, melted
•  2 T honey
•  1 t vanilla extract
•  Caramel:
•  1 cup pitted dates, soaked in hot water for 20 minutes, and drained
•  1 t white vinegar
•  1/4 cup full fat coconut milk
•  1 t vanilla extract
•  1 T grass-fed butter, melted
•  Chocolate Sauce:
•  1/4 cup pitted dates, soaked in hot water for 20 minutes, and drained
•  1/2 cup full fat coconut milk
•  1 T cocoa powder

Instructions

•  Preheat oven to 325°F. Line a baking sheet with parchment.
•  Whisk the coconut flour and arrowroot with the salt in a large bowl. Whisk the butter with the honey and vanilla, and add it to the flour. Stir until fully mixed and you have a thick, wet dough.
•  Pat the dough into a square about 1/2 inch thick on the parchment. Bake for 8-10 minutes, until very light golden brown.
•  While the cookie is baking, make the caramel. Blend the dates, vinegar, coconut milk, vanilla, and butter until a thick paste.
•  When the cookie is done and cooled, spread the caramel on top in an even layer. Transfer the pan to the freezer to firm up.
•  To make the chocolate sauce, put the dates and coconut milk in a blender and blend until smooth. Transfer to a small saucepan and bring to a boil. Reduce heat to a low simmer and simmer until thick and smooth. Stir in the cacao powder and stir until mixed in. Allow to cool completely.
•  Remove the cookie from the freezer, and cut into 1-2 inch bars. Cover each with the chocolate sauce and either serve immediately, or refrigerate until firm. Store leftovers in the refrigerator.

Watch the Recipe Video Below!

(You’ll Also Love: Paleo Milky Way Bars)

Quinoa Krispie Treats

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Krispie treats: they sound so cute and friendly and yummy. It’s unfortunate that they’re essentially made of rice, sugar, butter and marshmallows — lots of it.

But what if I told you there was a way to enjoy the dessert guilt-free? Goodbye, rice krispies, hello Quinoa Krispie Treats! This healthified version replaces the rice with protein-rich quinoa and sweetens things up the natural way thanks to healing raw honey. And instead of using gobs of butter, the quinoa krispie treats are held together with almond and sunflower seed butters. Yum!

Try this new take on an old treat tonight.

Start by lining an 8×8 baking dish with parchment paper. In a small pot, melt add the coconut oil, honey, almond butter and sunflower seed butter.

Remove the pot from heat once the mixture has melted and sprinkle with the sea salt and cinnamon. Then pour it all into the waiting baking dish.

Stir the puffed quinoa through the almond butter mixture, making sure all the ingredients are thoroughly incorporated.

With a spatula, even out the quinoa krispie mix so it’s all level. Then place the baking pan in the freezer, letting the krispie treats set for 20 minutes or so.

When you’re ready to serve, remove the quinoa krispie treats from the freezer and cut immediately. Serve while still frozen.

These are healthy quinoa krispie treats are delicious and so easy to make. Kids love to help make them — and eat them, of course!

Quinoa Krispie Treats

Total Time: 10 minutes

Serves: 10–12

INGREDIENTS:

• 3 cups puffed quinoa or millet
• 1 cup almond butter
• ½ cup sunflower seed butter
• ½ cup raw honey
• 3 tablespoons coconut oil
• 1 teaspoon sea salt
• ⅛ teaspoon cinnamon

DIRECTIONS:

1. Prepare a 8x8 baking dish by lining it with parchment paper and set aside.
2. In a small pot, melt almond butter, sunbutter, honey and coconut oil.
3. Remove from heat and stir in sea salt and cinnamon.
4. Add in puffed quinoa and stir until well incorporated.
5. Pour almond butter mixture into prepared dish.
6. Spread out mixture with a spatula to make an even layer in the dish. Freeze for 20 minutes or longer until set.
7. When ready to serve, remove from freezer and cut immediately. Serve frozen.