Gluten Free Coconut Flour Pizza Crust

Makes approximately two 8″ thin crust pizzas

Ingredients:

4 good quality eggs, preferably organic grass fed
1/4 cup coconut flour
1/4 cup plain yogurt
1 tsp organic onion powder
1 tsp organic oregano
1 tsp organic basil
1/3 cup shredded Parmesan cheese
2 cloves organic garlic, minced
1/4 tsp sea salt

Instructions:

Whip the eggs in a large bowl with the yogurt and sea salt.   Add the coconut flour and whip until very smooth with no lumps.    This may take a few minutes to accomplish as it takes some time for the coconut fiber to absorb the liquid.    Blend in the onion powder, oregano, basil, garlic, and parmesan cheese.

Line a pizza pan with parchment paper.   Gently pour about 1/2 the batter onto the paper lined pan.   Use a spatula or other kitchen utensil to spread the batter into an 8-9″ circle that is quite thin (the thinner the better).

Bake at 400F for 10 minutes. Remove pan from oven, add homemade pizza sauce, cheese and other toppings as desired. Place back in the oven on broil for about 8 minutes more.

Repeat this process with the remaining half of the coconut flour batter.


I found and adapted this recipe from: http://www.thehealthyhomeeconomist.com/coconut-flour-pizza-crust/

This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com. 

Coconut Fried Potatoes

Ingredients:
3 large organic potatoes with skin, thinly sliced
6 tablespoons of organic virgin coconut oil
sea salt for taste

Directions:
Place a large, flat skillet on stove-top and heat on medium-high for a minute. Drop coconut oil onto skillet and let it melt. Arrange potato slices on top of the oil in a single layer and sprinkle them with salt. Cook until brown (about 10 minutes; longer depending on the thickness of the slices), then flip.

Cook another 10 minutes. Serve immediately. Makes 3 servings with two tablespoons of coconut oil per serving.



You can also add chopped onion, bell pepper,and/or diced garlic for variation. Or try using your favorite organic seasoning salt.



 
This recipe is adapted from Swanson Health Product's Healthy Recipes found at: http://www.swansonvitamins.com/health-library/recipes/coconut-fried-potatoes.html 

This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com. 

 

Creamy Coconut Corn

Ingredients:

• 2 tablespoons butter or ghee
• 1 green pepper, seeded and diced
• 1 red pepper, seeded and diced
• 1 red onion, peeled and chopped
• 2 tablespoons curry powder
• kernels from 8 ears of organic corn
• 1 can whole coconut milk
• 1 tablespoon chopped fresh cilantro
• sea salt to taste

Directions:

Warm butter or ghee in large saute pan over medium heat. Add peppers and onion. Saute until soft, about 5 minutes. Stir in curry powder. Add corn and coconut milk. and bring to a simmer. Simmer uncovered until sauce thickens, about 5 minutes. Stir in cilantro and season with salt.

Adapted from Coconut Corn recipe in Eat Fat Lose Fat by Dr. Mary Enig and Sally Fallon. (A great book for weight loss information and recipes!)

Coconut Potato Pancakes (also called Coconut Fritters)

Ingredients:

• 2 cups unsweetened coconut milk
• 4 large baking potatoes
• 1/2 cup unsweetened dried coconut
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 tsp. Salt
• 3 free range eggs, beaten
• Coconut oil
• 1/2 cup butter, melted, for serving

Directions:

Boil the potatoes in their skins, cool slightly and peel. Mash the potatoes. Add the eggs.

Sift the flour together with the baking powder and salt. Beat this mixture
into the potato and egg mixture.

Add the coconut milk. Drop batter by large spoonfuls onto a hot heavy frying pan, well-greased with coconut oil. Turn the pancakes when golden on one side (3-4 minutes). Cook until the second side is golden brown.

Serve with the melted butter on the side. Serves 4 to 6.



This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com. 

Coconut Spinach

• 2-3 lbs. fresh organic spinach
• 2 Tablespoons butter
• 1/2 cup minced onion
• 1/2 cup unsweetened coconut milk
• 1/4 cup crushed blanched almonds, cashews or pine nuts
• 1 teaspoon salt
• 1/2 teaspoon seeded and crushed dried red chili pepper (optional)
• 1 Tablespoon of unsweetened coconut, lightly toasted.

Place spinach in covered pot, with just enough water to cling to leaves. Cook just until spinach is wilted and tender. Set aside. 

Saute minced onion in butter. Stir in coconut milk, nuts, salt and chili pepper. Add to spinach. Reheat and serve in heated bowl. Top with toasted coconut.


This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.