Christmas Coconut Gingerbread Cookies

6 organic eggs
1/3 cup CocoVie Extra Virgin Coconut Oil, melted
¼ tsp. salt (Rock or Kosher)
½ cup CocoVie Coconut Nectar
¾ cup CocoVie Coconut Sugar
¾ cup CocoVie Coconut Flour, sifted
1 tsp. ground ginger
1 tsp. cinnamon
1 tsp. ground cloves or nutmeg

Blend together eggs, coconut oil, salt, nectar, sugar and spices. Stir in coconut flour and mix thoroughly. Batter will thicken slightly as the coconut flour absorbs moisture. Drop batter by spoonful onto greased cookie sheet. Bake at 400degrees F (205C) for 12-14 minutes. Makes approximately 32 cookies. Enjoy!

Coconut Shortbread Drops

2 cups CocoVie Coconut Flour
3/4 cup CocoVie Coconut Sugar, grounded for finer texture
1/2 cup powdered milk
1/2 tsp salt (kosher or table)
1/2 cup CocoVie Coconut Oil, soft, not melted

Toast coconut flour until light brown. Add powdered milk, salt, coconut oil and mix evenly. Add coconut sugar into the flour mixture. Put into a flat container and mold with a small ice cream scoop/cookie cutter. Keep cool. Makes atleast 2 dozens coconut shortbread drops. Enjoy!

Gluten-Free Banana Bread

 Ingredients:
1/2 cup COCOVIE extra virgin coconut oil
1 cup COCOVIE coconut sugar
2 eggs
1 cup mashed bananas (3 medium)
1 cup COCOVIE coconut flour
1 1/2 tsp cinnamon
1/2 tsp sea salt
1/2 cup soy milk or coconut milk
2 tsp vanilla extracts
optional: 1 cup crushed walnuts
 
Heat oven to 375F. Blend together COCOVIE extra virgin coconut oil, COCOVIE coconut sugar, 2 eggs and mashed bananas. Combine COCOVIE gluten-free coconut flour , cinnamon, sea salt and (crushed walnuts). Slowly add the soy milk/coconut milk and vanilla extracts. Place in an 8x8 square baking pan. Place in oven for 40-45mins (Use toothpick to check middle of the bread). Enjoy!

Coconut Pancakes

2 eggs
2 tbsp.CocoVie^™  Virgin Coconut Oil or butter, melted
2 tbsp. milk
1 tsp. CocoVie^™  Coconut Sugar
¼ tsp. salt
2 tbsp. CocoVie^™  Coconut Flour
¼ tsp. baking powder

Blend together eggs, oil, milk, sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 ½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking. Makes 4 pancakes.

Coconut Crepes

2 tbsp. CocoVie^™  Coconut Flour
2 tbsp. CocoVie™ Virgin Coconut Oil or butter, melted
2 eggs
1 tsp. CocoVie^™  Coconut Sugar
⅛ tsp. salt
1/3 cup milk 

Blend together eggs, oil, sugar and salt. Thoroughly mix in coconut flour. Stir in milk. Heat 1 tbsp. of coconut oil in a small skillet. Pour a quarter of the batter into the skillet; immediately rotate skillet until a thin even layer of batter covers the bottom of the skillet.
Cook until batter is bubbly and cooked around the edges. Turn and cook other side. Top with chopped fruits, nuts or jelly. Makes 4 crepes.

Coconut Brownies

½ cup CocoVie^™  Coconut Flour
1/3 cup CocoVie^™  Virgin Coconut Oil or butter, melted
½ cup cocoa powder
6 eggs
1 cup CocoVie^™  Coconut Sugar
½ tsp. salt
½ tsp. vanilla
1 cup nuts, chopped (optional)

In a saucepan at low heat, blend together butter and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175 Degree C (350F) for 30-35 minutes.

Coconut Carrot Muffins

2/3 cups Coconut Flour
1 cup Coconut Sugar
1 cup Coconut Oil
3 ½ cups shredded carrots (5-6pcs)
4 eggs
1 ½ tsp baking powder
1 tsp baking soda
1tsp cinnamon
½ tsp salt
1 tsp vanilla
1 cup chopped walnuts/pecans

Preheat oven 350F. Mix together eggs, Coconut Sugar, Coconut Oil. Fold in the rest of the dry ingredients. Spoon batter over muffin tins. Place in the oven for 25mins or until brown. Serves one dozen delicious Carrot Muffins!

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