Table of Contents
Coconut Curry Throw Together
Ingredients:
- 1 lb chicken, cut into cubes
- ½ butternut squash, peeled and cubed
- ½ sweet potato, cubed
- 3 heads of broccoli, roughly chopped
- ¾ can coconut milk
- 2-3 tablespoons curry powder
- 1 tablespoon gm marsala
- 4 tablespoon coconut flour
- Salt and pepper, to taste
Preparations:
Preheat that wonderful little oven of yours to 350 degrees.
Pull out a 9 x 11 glass baking dish and throw all your chopped meat and veggies into it.
Pour your coconut milk over it along with dumping your spices on top. Use a large spoon to mix everything together until the broccoli is coated.
Now plop a bit of coconut flour on top of it all and mix one more time until everything is coated. If the mixture looks a bit thick (which may occur because coconut flour is so incredibly dense) add a bit more coconut milk to the mixture and stir it up!
Top it off with a bit of salt and pepper.
Cover the baking dish with foil and put in your oven for about 25-30 minutes. This time will range depending on how thick you cut your chicken chunks. Mine were pretty small so they cooked up quick!
Coconut Chocolate Chip Cookies
Ingredients:
- 4 large eggs
- ½ cup honey, raw
- ¼ cup coconut butter** (check out this link for a cheaper way to make your own coconut butter)
- ¼ cup coconut oil, warmed
- 1 tsp vanilla
- ½ cup shredded unsweetened coconut
- ½ cup coconut flour sifted
- 1 cup almond flour
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup dark chocolate chips (I used Enjoy Life—they are soy and dairy free! And flipping delicious)
Preparations:
Preheat oven to 375 degrees.
If you are making coconut butter my way, follow the link and make your coconut butter before you walk through the rest of the step.
In a medium bowl add the eggs, honey, coconut butter (break up the butter with a whisk or fork, if needed), oil and vanilla. Whisk until thoroughly combined.
Add shredded coconut, coconut flour, almond flour, baking soda, and salt. Mix together until everything is combined and stir in chocolate chips.
Use a spoon to drop little dollops onto a parchment lined cookie sheet and bake for 15 to 20 minutes. I like mine a little darker on the bottoms so check at 15 minutes.
Let them rest on the cookie sheet before removing to cool completely. The coconut butter is hard to get out of the jar.
It is really solid, unlike coconut oil, so when I add the coconut butter to the other ingredients I break it up with a whisk into tiny bits.
You can also heat it in the microwave to get it more of a liquid texture. If you use my way, you won’t really run into this problem.
Coconut Chocolate Chip Cookies recipe Credit: paleomg.com