Grain free Coconut Cookies

My girls have been wanting to make cookies, and this recipe seemed healthier (because of all the coconut and eggs) than most but still yummy! This is a very kid-friendly recipe -- the girls had fun rolling the dough into balls and then flattening them into cookies. They wanted "baby" cookies, so we had fun making little button-sized bites. Oh, and I am running low on honey, so we used sucanut instead. And I used my stone bar pans, so I didn't use any parchment paper. These are not super sweet, but just right for me and my girls! We love coconut! Thanks to Food With Kid Appeal blog for such an easy and yummy recipe!

Coconut Cookies
Ingredients
1 cup coconut flour
3/4 cup coconut oil
1 cup honey (I used sucanut)
6 eggs
1/2 tsp vanilla
1 1/2 cups shredded coconut

Directions
Pre-heat oven to 300 . Combine oil, honey, eggs, and vanilla. Add shredded coconut and coconut flour. Line a cookie sheet with parchment paper. Make golf ball size balls and then flatten with hands. I wet my hands before forming the cookies to keep the batter from sticking. The dough will not spread out so however flat you make them is how they will turn out. Bake for 20-30 mins or until lightly browned.

A Healthy Treat

I created these bar treats the other night when I wanted something sweet and filling, but healthy. They are very similar to my "Lara" bars, but I just used the ingredients I had on hand instead of following a recipe. I didn't measure a bit, but I will estimate for you :)

Chop in the food processor in this order:
1 cup dehydrated coconut flakes
1 cup soaked and dehydrated almonds, pecans, or a combo
1 bag of dates (probably about 10 dates)
2 heaping spoonfuls of coconut oil
a handful of Carob or chocolate chips if desired

Blend until it has a smooth consistency. Put wax paper down in a glass dish (I used an 8x8) and scoop mixture onto it. Press into pan, put in the fridge, and let chill for a good 15 minutes.

Cut into small bars and enjoy! Eat straight from the fridge because they melt in your hands :)

Strawberry dreamsicle smoothie

Karis had a fever on Monday and didn't want to eat anything. So we made some yummy healthy smoothies out of what we had on hand and we all loved them! Next time I'm going to triple the recipe to use up all the O.J. and make popsicles out of the leftovers :) For tips on other great smoothies, check out THIS great post!

Ingredients:
1 can coconut milk (so very good for you and yummy, too!)
1/3 can of frozen orange juice concentrate
about 1 1/2 cups frozen strawberries
frozen banana
raw honey to taste (we use about 3 Tbs)
a handful of ice if you like a crunch in your smoothie :)

This post is part of Kelly's SUYL desserts! Click on over for more yummy desserts!
Other healthy add-ins we tried:
fruit flavored cod liver oil (about 3 Tbs)
heaping spoonful of coconut oil
Grapefruit seed extract (about 4-5 drops)

Just blend it all together, starting with the coconut milk and O.J. in the bottom and add anything else that sounds yummy!

Chocolate Honey Nut Bars

4 cups ground crispy nuts, seeds and/or nut butter (See THIS post for directions for crispy nuts)
1 cup dried unsweetened coconut
2/3 cup unsweetened carob or cocoa powder
1 1/2 cups Really Raw Honey
1/2 cup melted coconut oil

Note: you can reduce the amount of honey or combine with another less sweet sweetener like brown rice syrup, if desired. Mix all ingredients together by hand or in a food processor. Roll into balls. For variety, roll in ground almonds, sesame seeds, or desiccated coconut. For a crunchy feel, add 1/4 cup of nut pieces at end. Refrigerate or freeze for extended life. Can also spread in oiled 9 x 13 baking dish and topped with desiccated coconut for a honey square instead of ball. Found at www.reallyrawhoney.com.

Coconut Granola

I LOVE granola, but the stuff at the store really isn't good for you at all. (Click HERE and HERE to read why) So I was excited to find this recipe in THIS book. We eat this healthy granola often as cereal or with yogurt. It is also good plain as a snack, especially with carob chips :)

Ingredients:

8 cups rolled oats

1 tsp. sea salt

½ cup melted butter

1 tsp. ground cinnamon

½ cup melted coconut oil

1 cup freeze dried fine-cut coconut

1 ½ cups whole yogurt

2 cups chopped soaked and dehydrated nuts

2 cups water

1 cup raisins

½ cup raw honey (I’ve used 1 cup maple syrup with success as well)

Directions: Mix oats, butter, coconut oil, yogurt, and water together in a large bowl. Pat down, cover with a plate, and leave on the counter for 1-2 days (depending on your climate). Preheat oven to 200degrees. Place honey, salt, and cinnamon in a small bowl and set in a small pot of simmering water until honey warms and becomes thin. Mix honey with oat mixture. Place on 2 parchment-lined cookie sheets and bake for several hours, until completely dry and crisp. Mix with coconut, chopped nuts, and raisins. Store in airtight container in refrigerator. Serve with whole raw milk or cream diluted with a little water.

This recipe is part of KK's SUYL Breakfasts!

Gigi's 7 - Layer Cookies

My grandmother was featured in the Salem newspaper for this recipe and a few others. Yummy!

Ingredients:
1 stick margarine
1 cup graham cracker crumbs
1 cup shredded coconut
1 6-oz pkg. Choc. Chips
1 6-oz pkg. Butterscotch chips
1 15-oz can sweetened condensed milk
1 cup chopped nuts

Directions: Melt margarine in a 9x13 inch pan. Sprinkle over margarine the remaining ingredients, in layers, in order given. Bake at 350 for 30 min.