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 Millet Breakfast Bars

These are a great gluten-free breakfast or pick-me-up snack with lots of fiber, protein and no refined sugars. Plus chocolate! Mmmm.

In a small saucepan, warm up the following ingredients on medium heat...

3 tablespoons of raw honey
3 tablespoons of sucanat or other powdered sweetener
1 tablespoons of coconut oil
1/4 cup of So Delicious coconut milk beverage
1 ts. of pure vanilla
1/2 cup of almond butter
3 tablespoons of 100% cacao powder ( or baking cocoa)

Let all those ingredients get warm together and mix well for just about 2-3 minutes. Then pour the warm mixture into a mixing bowl with the following ingredients...

1/4 cup of flax meal (grind whole flax seeds in your coffee grinder if need be)
1 cup unsweetened coconut shreds or flakes
1 1/2 cup of millet puffed cereal (or other gluten-free puff cereal like rice, or flax)
1/2 teaspoon sea salt

Mix all of the together and pour into an 8x8 pan. Press mix with the back of a spoon or spatula until it is hard. Place in the fridge for at least for 30 minutes before cutting into squares. You can get about 9-12 small squares from this pan size. If you want to do a 9x13 pan you will have to double the recipe. After you cut the squares, keep them in the fridge if it's warm in your kitchen (like mine here in Arizona).


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Swanson Coconutty Raisin Pancakes

I got this great recipe from Swanson. These pancakes contain no trans-fats, no white processed sugar and are sweetened only with a bit of natural honey and organic raisins. Coconut flour is higher in fiber and lower in carbohydrates than regular wheat flour.

Make up several batches of Swanson Coconutty Raisin Pancakes on the weekend; then freeze a few and reheat in the toaster when needed throughout the week.


Ingredients:

* 3 free-range eggs, medium sized
* 3 tablespoons Garden of Life Extra Virgin Coconut Oil, melted
* 3 tablespoons coconut milk (we used Thai Kitchen, unsweetened)
* 1-1/2 teaspoons YS Organics Clover Honey
* 1/4 teaspoon Swanson Himalayan Crystal Salt
* 3 tablespoons Swanson Coconut Flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon Swanson Organic Cinnamon
* 1/3 cup Swanson Organic Thompson Seedless Raisins

Directions:

In a large bowl, mix together eggs, coconut oil, coconut milk, honey and salt. In a separate bowl, combine coconut flour, baking powder and cinnamon, and thoroughly mix into batter. Add raisins. Coat frying pan with non-stick spray and heat on medium-high. Spoon batter (approximately 1/8 cup or 2 tablespoons) onto hot pan making pancakes about 3 inches in diameter. Flip when batter begins to bubble. Batter will be thick but will flatten out when cooking. Makes approx 8 pancakes.

Top the pancakes with strawberries and blueberries or a fresh fruit compote, organic peanut butter, real maple syrup, or simply eat them hot off the griddle. Serve with a side of organic sausage links.

Recipe Source- Swanson



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Learn the secrets thousands are using to lose weight and get healthier with coconut oil diets. Visit our site at http://coconut-oil-diet.com and start losing weight today!

Coconut Macaroon Pancake Recipe

Look for shredded coconut where each thread is thin and at least 1/2-inch long. Not dusty or fleck-like. If you make the batter the night before, the batter will thicken up quite a bit. Give it a stir, but dont worry about it beyond that. Drop little scoops onto the griddle - they will flatten out when they come into contact with the heat. They go from golden to burnt in a flash, so stay attentive. I prefer to use whole wheat pastry flour for this recipe but you can substitute whatever you have on hand - all-purpose flour, or regular pastry flour. Lemon zest might be a great addition, as would ginger, and/or toasted, chopped macadamia nuts.

1 14-ounce can of coconut milk
2 tablespoons honey (or agave nectar)
1 /4 cup whole wheat pastry flour (or all-purpose or regular pastry flour)
3 cups unsweetened dried shredded coconut
scant 1/2 teaspoon fine grain sea salt
2 teaspoons baking powder
3 large eggs. whisked in a medium bowl
1/4 cup brown sugar

In a small saucepan heat the coconut milk and honey, bring barely to a simmer.

In a separate large bowl combine the flour, coconut, salt and baking powder. Stir the coconut milk into the flour mixture.

Whisk about 1/3 cup of the coconut mixture into the eggs. Now quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.

Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Drop a heaping tablespoon into the skillet, sprinkle the top with a bit of brown sugar. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Makes dozens of silver dollar sized pancakes, or a dozen or so larger ones.

I found this great recipe at http://www.101cookbooks.com/archives/coconut-macaroon-pancakes-recipe.html

Also check out their recipes for Whole-Grain Pancake Recipe with Blueberry Maple Syrup and Poppy Seed Pancakes.

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Sweet Strawberry Omelet

This makes a great breakfast or dessert treat! Since it is only lightly sweetened it also is good for you and works well on your coconut oil diet. Also try other fruits instead of strawberries. Blueberries and rasberries are wonderful as well...








For each omelet use:

3 cage free organic eggs
2 tablespoons raw cream
1 teaspoon of raw sugar or raw honey
2 tablespoons coconut oil
a pinch of sea salt (or to your taste)

1/2 cup organic strawberries, mashed

1/4 cup of raw cream, whipped with 1 teaspoon raw honey (A food processor works well for this)


Wisk eggs, cream, and sugar (or honey) with a fork until well blended. In a medium or small frying pan melt 1 tablespoon coconut oil over medium-high heat. Pour in eggs, swirling around pan to distribute evenly. Cook, lifting sides of omelet to let uncooked egg flow underneath, until almost set (about 1 minute). Fold side of omelet over and cook for an additional 20 seconds. Lift out of pan. Pour strawberries and whipped cream over the omelet and serve at once.

***Salt can cause the eggs to become tough tough during cooking, so for best results salt eggs (if desired) only after cooking.


To find out how you can lose weight with coconut oil diets click here now!

Coconut Pineapple Muffins

INGREDIENTS:

1 1/3 cup whole wheat flour
1/3 cup raw honey
1/3 cup raw sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped pecans
2/3 cup rolled oats
1 cup sour milk or buttermilk
1/2 cup melted butter or coconut oil
1 large egg
1 can (approximately 15 ounces) crushed pineapple, drained well
1/2 cup shredded coconut (unsweetened)

Topping:
1/2 cup shredded coconut

PREPARATION:
Grease 18 muffin cups or line with paper muffin liners.

In a large bowl, mix together flour, oats and buttermilk. Let it sit for 12-24 hours. Then add sugar, honey, baking powder, baking soda, and pecans. Make a well in the center of the mixture. Add melted butter or coconut oil, and egg. Stir to blend, just until dry ingredients are moistened. Do not overmix. Gently fold in drained pineapple and coconut.

Spoon batter into prepared muffin cups, filling about 2/3 full.

Sprinkle coarse coconut topping over pineapple muffin batter.

Bake muffins at 400° for about 20 minutes, or until tops are lightly browned and firm. Transfer pans to rack to cool for about 5 minutes. Gently turn muffins out onto rack to cool completely.

Makes 18 coconut pineapple muffins.

Dianne's Creamy Coconut Oatmeal

This is a wonderful way to start off the day-- and it is so good that you many want to eat it as a healthy snack as well. Make sure you soak the oats overnight. It helps make them more digestable and adds to the creamy consistancy.

To find out why this recipe is so good for you and will help you lose weight, check out our site at coconut-oil-diet.com.


1 cup steel-cut whole oats (not instant)
3 cups organic milk (or you can use water)
1/2 teaspoon of kosher salt or sea salt
1/4 cup unsweetened dried (desiccated) coconut
1 Tablespoon organic virgin coconut oil
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup dried fruit* (optional)


In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight.

Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt, cinnamon, coconut oil and dried coconut, and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes.

Stir in the vanilla and dried fruit; and simmer for 5 minutes more. Serve plain or with your topping of choice.

Serving suggestions- flavor with: raw honey, maple syrup, raw sugar, raw milk, buttermilk, yogurt, or cream.


*Raisins work well, as do cranberries, cherries, currants, and apricots. Trader Joe's has a great dried berry mix that is wonderful in this. Or you can just enjoy the taste of the coconut alone-- it is also excellent this way.

4 servings