Dianne's Healthy Coconut Almond Macaroons

I've posted this recipe before, but it's worth posting again. This is one of my favorite low carb, gluten free cookie recipes. Imagine, you can snack on something good for you that actually helps you lose weight!

Ingredients:

1 1/2 cups unsweetened dried coconut
1/2 cup almond meal (finely ground almonds)
2 t. coconut flour
4 T. warm water
4 T. raw honey
2 eggs, beaten
1 t. vanilla
1/4 t. sea salt

Directions:

Preheat the oven to 400 degrees. Grease a cookie sheet with coconut oil.

Stir the warm water and honey together. Add the vanilla, eggs, salt, almond meal, coconut flour and coconut. Mix well. If the mixture is runny, let it sit for a few minutes so the coconut can rehydrate. If it is still runny, add another teaspoon of coconut flour. Drop by rounded tablespoons full onto the cookie sheet, about 1 inch apart. Bake for 12 - 15 minutes. The outside of the cookie should be golden brown, while the inside is soft.

Makes about 24 cookies.


If you don't like the taste of almonds or you want your macaroons whiter, just substitute another 1/2 cup dried coconut for the almond meal.

If you want to get decadent, dip the bottoms of the finished macaroons into melted extra dark chocolate chips mixed with a little coconut oil. Refrigerate.


• • • • •

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 Milk Rice Pudding

 This is a quick and delicious lactose free version of rice pudding.

Ingredients:

    1 (16 ounce) can coconut milk
    honey, maple syrup or stevia sweetener, to taste
    1/2 cup unsweetened coconut flakes
    2 cups cooked rice (brown or white)
    1 teaspoon vanilla extract
    vanilla almond milk, optional


Directions:

1. Heat the coconut milk in a heavy saucepot, over medium heat, until it comes to a simmer.  Add sweetener and stir until dissolved.  Add coconut, if desired.

2. Add the cooked rice and heat through. Simmer until it thickens, but don't allow it to become too dry, the rice will continue to absorb the milk as it cools.

3. Take off the heat and stir in the vanilla. Serve warm or chilled. Top with vanilla milk, if desired (good if it gets too dry).

This is good served warm for breakfast or chilled for dessert.


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).


Love coconut? Find out how people are losing weight and getting healthier with coconut and coconut oil. Go to our site at http://coconut-oil-diet.com now and start losing weight today!

Delight ful Pumpkin Dessert

Just in time for the holidays, enjoy this delicious and healthy dessert.

Ingredients:


4 cups canned organic pumpkin

2 tablespoons ground cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1 teaspoon vanilla

2 well-beaten organic free range eggs

4 tablespoons melted coconut oil
1/4 teaspoon sea salt

1/2 cup Rapadura sweetener

1/4 cup raw honey



Topping Ingredients:


3/4 cup chopped pecans

1/4 cup unsweetened coconut flakes
½ cup whole wheat or spelt flour

½ cup Rapadura sweetener

¼ cup honey
3 tablespoons melted butter

3 tablespoons melted coconut oil


Directions:


Mix all of the pumpkin batter ingredients with a fork and pour into a 9x13 baking dish greased with coconut oil.

Combine topping ingredients and sprinkle over pumpkin mixture. Bake 30 minutes at 350 degrees. Serves 8


For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Honey Coconut Flan

Ingredients:
1/2 cup raw honey
4 eggs
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
1 cup whole milk
1 14 oz. can of coconut milk
1/3 cup dark maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup unsweetened dessicated coconut flakes


Directions:
Preheat oven to 325 degrees F. Place a large pan with warm water in the oven. Warm the honey and spread it over the bottom of the baking dish. Heat the milk to scalding and set aside.

While the milk is heating, beat the eggs and combine with the coconut milk, syrup and spices. Add the coconut flakes. Wisk the hot milk into the egg mixture and pour into the baking dish.

Place the baking dish in the hot water bath and bake for 50-60 minutes, until mixture is not quite set and still jiggles in the middle.

Cool to room temperature and then refrigerate for at least 1 hour. Serve by inverting the sliced pieces of flan on serving dishes so the honey drips over the entire portion.


For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

No Bake Chocolate Coconut Oatmeal Cookies

Ingredients:

• 1/4 cup organic sugar
• 1/4 cup cocoa
• 1/4 – 1/2 cup coconut oil
• 1/4 cup milk
• 1 1/2 cups oats
• 1/4 cup natural peanut butter or coconut peanut butter
• 1/4 cup shredded coconut


Directions:

Combine sugar, cocoa, coconut oil and milk in a saucepan. On medium heat, bring to a boil. Once mixture has reached a rolling boil, boil for exactly 1 minute.

Remove from heat. Stir in peanut butter and oatmeal. Also stir in shredded coconut if using.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes (place in refrigerator after cooled at room temperature for faster firming). The cookies will become more firm as they sit longer.

Makes approximately 24 cookies, depending on size. Store in refrigerator.

Servings: approximately 24 cookies
Preparation Time: 15 minutes

Recipe from Tropical Traditions and www.FreeCoconutRecipes.com



For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Coconut Flour Peanut Butter Cookies

Ingredients:

½ cup sifted coconut flour
1 cup natural peanut butter
½ cup peanuts, coarsely chopped (optional)
1½ cups Sucanat or Rapadura natural sugar
4 eggs
½ teaspoon vanilla
½ teaspoon sea salt


Directions:

1. Mix together peanut butter, sugar, eggs, vanilla and salt. Stir in peanuts and coconut flour. Batter will be runny.

2. Drop by the spoonful 2 inches apart on greased cookie sheet. Bake at 375 Degrees F for about 14 minutes.

3. Cool slightly and remove from cookie sheet.

Makes about 3 dozen cookies.


For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Apricot & Coconut Crisp

I adapted this recipe from on I found on the Swanson Vitamin website. (The have some good recipes with coconuts and coconut oil there!)

Ingredients:

* 3/4 cup organic extra virgin coconut oil
* 1/4 C organic butter
* 1 cup Sucanat or Rapadura sugar
* 1 cup whole wheat flour
* 1 cup rolled oats
* 1/2 cup of raw organic walnuts, chopped
* 1/2 cup organic coconut shreds

Filling:

* 1/2 cup of dried unsulphered apricots, chopped
* 1 cup water

Whipped Cream Topping:

* 1 cup heavy whipping cream
* 1/4 cup honey
* 1/2 teaspoon vanilla

(Or if you prefer, top with organic ice cream.)


Preparation:

Preheat oven to 375 degrees. To prepare the crust, mix coconut oil, butter, sugar, flour and oats together. Press 2/3 of the mixture into the bottom of an 8 x 8 baking pan.

Chop apricots and place them with the water in a saucepan; cook over medium heat until the apricots soften, about 15 minutes. Spread the apricots on top of the crust in an even layer.

Mix walnuts and coconut into the remaining 1/3 crust mixture and crumble on top of the apricots.

Bake for 30 minutes. Cool and cut in 12 pieces.

Place the heavy whipping cream in a chilled bowl. Using electric mixer, beat whipping cream until soft peaks form. Gradually add honey and vanilla; beat until stiff peaks form. Place a dollop of cream on each piece of the dessert.


For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Coco-nutty Fruit Bake

Here's another great coconut diet recipe from Swanson Health Products

Ingredients:
* 4 organic Fuji apples, cored and sliced, but NOT peeled (other apples are also fine)
* 2 1/2 teaspoons Swanson Organic Ground Cinnamon
* 2 Tablespoons organic unsalted butter
* 3 Tablespoons Swanson Organic Coconut Oil
* 1/3 cup Swanson Organic Thompson Seedless Raisins
* 1/4 cup Swanson Organic Turkish Apricots, cut in quarters
* 1/3 cup dried organic currants
* 1/4 cup Eden Foods Dried Montmorency Cherries
* 1/3 cup dried Eden Foods Organic Cranberries
* 1/3 cup dates, chopped (optional)
* 2 cups boiling water, approximately
* 1 1/2 cups Swanson Organic Walnuts, broken
* 1 cup Swanson Organic Coconut Flakes
* 1/2 cup Now Foods Organic Pure Maple Syrup

Directions:
1. Put sliced, unpeeled apples in a Ziploc bag with the Cinnamon and shake to coat all pieces. Refrigerate while you proceed with the rest of the recipe. Will keep 24 hours.

2. Put all the dried fruit, EXCEPT the dates, in a bowl, and cover with the boiling water. If less than 2 cups covers the fruit, that is fine. Let sit about 20-30 minutes, while you proceed with the rest of the recipe.

3. Mix the walnut pieces with the maple syrup (or honey) and set aside.

4. In a 13x9 baking dish, melt the butter and coconut oil in a 350 degree oven and tilt to coat pan and mix. Toss the apples and cinnamon in the pan until coated, and spread to cover evenly.

5. Drain the water from the dried fruit (reserving water to cook carrots, rice, etc., in for later, if desired). Mix the fruit together and sprinkle evenly over the apples. Sprinkle on the chopped dates.

6. Bake at 350 degrees for 30 minutes. Remove from oven and top with Maple-coated walnuts and coconut. Return to oven for 6-8 minutes.

Delicious warm. It keeps well and can be reheated in a 350 degree oven.
Makes 15 servings.

Serving suggestions:
Scoop a generous serving straight from the oven and place in glass stemware; then drizzle a tablespoon of vanilla bean ice-cream over the warm fruit and nut mixture. You can also prepare coco-nutty fruit bake in advance and reheat at 350 for 10 minutes just before serving; 7-ounce ramekin cups nicely hold a personal-size dessert serving. This versatile dish also makes a great snack either chilled or consumed at room temperature.

Nutrition Facts:
Per serving: 251 calories, 2.78g protein, 13.81g fat, 30.71g carbohydrates, 3.71g fiber, 3.84g sodium

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Coconut Almond Macaroon Diet Cookies

This is an updated version of my low carb, gluten free cookie recipe. Snack on something good for you that actually helps you lose weight!

Ingredients:

1 1/2 cups unsweetened dried coconut
1/2 cup almond meal (finely ground almonds)
2 t. coconut flour
4 T. warm water
4 T. raw honey
2 eggs, beaten
1 t. vanilla
1/4 t. sea salt

Directions:

Preheat the oven to 400 degrees. Grease a cookie sheet with coconut oil.

Stir the warm water and honey together. Add the vanilla, eggs, salt, almond meal, coconut flour and coconut. Mix well. If the mixture is runny, let it sit for a few minutes so the coconut can rehydrate. If it is still runny, add another teaspoon of coconut flour. Drop by rounded tablespoons full onto the cookie sheet, about 1 inch apart. Bake for 12 - 15 minutes. The outside of the cookie should be golden brown, while the inside is soft.

Makes about 24 cookies.


If you don't like the taste of almonds or you want your macaroons whiter, just substitute another 1/2 cup dried coconut for the almond meal.

If you want to get decadent, dip the bottoms of the finished macaroons into melted extra dark chocolate chips mixed with a little coconut oil. Refrigerate.



• • • • •

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!

Un-Classic Brownies

This great lower carb, gluten-free recipe come from Swanson's Health Products.

Ingredients:

* 1/3 cup Swanson Ultra Certified Organic Virgin Coconut Oil
* 1/2 cup Swanson Organic Unsweetened Cocoa Powder
* 6 organic, free-range eggs
* 1/2 cup Swanson Fructose
* 1-1/2 tsp Swanson Liquid Stevia
* 1/2 tsp Swanson Ultra Himalayan Crystal Salt
* 1/2 tsp vanilla
* 1/2 cup Swanson 100% Pure Coconut Flour, sifted
* 1 cup Swanson Raw Walnuts, Halves & Pieces, chopped (optional)

Directions:

In a saucepan at low heat, blend together coconut oil and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, fructose, liquid stevia, salt and vanilla. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11 x 7 x 2 inch or 8 x 8 x 2 inch pan. Bake at 350 degrees F (175 C) for 30 to 35 minutes. Makes 20.

Click here for Swanson's Recipe Source.

• • • • •

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Organic Carrot Cake

Ingredients:

2-1/2 cups Grated organic carrots
2-1/2 cups Organic apple juice
1 cup Organic raisins
1/2 cup organic chopped walnuts or pecans
2 cups Organic whole-wheat flour
1/2 cup Unrefined organic coconut oil
2 Organic, cage-free eggs
4 Organic, cage-free egg whites
1 tablespoon Natural vanilla extract
3/4 cup Organic unsweetened applesauce
1/2 cup Raw organic wheat germ
2 tbsp Baking powder
1 tbsp Ground cinnamon

Directions:

Preheat oven to 350 F. Line two 9-inch round cake pans with parchment paper, and spray with non-stick baking spray.

Bring the carrots and 1 cup plus 2 tablespoons apple juice concentrate to boil in a medium saucepan. Lower heat and simmer until tender, about 15 to 20 minutes. Puree in a food processor until smooth. Add the raisins and pulse until finely chopped. Let mixture cool.

Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups apple juice concentrate, coconut oil, eggs, egg whites, and vanilla, and beat just until mixed. Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.

Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in the pans, then turn out onto wire racks to cool completely.


When cool, frost with Cream Cheese Frosting. (Makes 1 double-layer 9-inch round cake)



Cream Cheese Frosting

2 oz reduced-fat cream cheese, at room temperature
2 Tbsp organic unsalted butter, at room temperature
1 1/4 cups organic powdered sugar
1/2 tsp vanilla extract
3 Tbsp chopped walnuts or pecans


In a medium bowl, with an electric mixer on medium-high speed, beat the cream cheese and butter just until blended. Beat in the sugar and vanilla extract until light and fluffy. Spread the frosting on the cake. Sprinkle with the walnuts or pecans.


Love coconut? Our best selling book, "Coconut Oil Diet Secrets" reveals how thousands of people are losing weight and getting healthier with coconut oil diets. For a limited time, we are offering this ebook FREE at Coconut-Oil-Diet.com. Go to the site now and start losing weight today!

Haupia - Traditional Hawaiian Coconut Pudding

9 cups Fresh Grated Coconut
Coconut Water plus Water to make a total of 3 cups
1/2 cup plus 1 T. Cornstarch
1/3 cup Sugar

Bring water to a boil. Mix with grated coconut meat. Let sit at least 15 minutes. Squeeze out coconut milk in cheese cloth or jelly bag until you have 4 1/2 cups. liquid. Mix cornstarch with sugar and add coconut milk to make a smooth paste, stirring constantly. Continue cooking until mixture thickens. Pour into greased 8-inch square pan and cool. Cut into 2 inch squares. This pudding is traditionally served at luaus. It is attractive served on ti leaves.

Banana Coconut Flour Muffins

I was excited to find out that Tropical Traditions (http://tropicaltraditions.com) now has coconut flour. This is a great way to get your coconut and coconut oil for those on coconut oil diets. It is also a good recipe for those who want to avoid because of gluten intolerance. Go to http://coconut-oil-diet.com for more information on how coconuts help you get healthier and lose weight.

Here is a good recipe from the Tropical Traditions website using coconut flour:

Ingredients:
1 cup Tropical Traditions organic coconut flour
6 eggs
2 ripe bananas (mashed)
2 Tbsp. melted butter
2 Tbsp. Virgin Coconut oil
2 Tbsp. milk
3 Tbsp. honey
1 tsp. aluminum free baking powder
1/2 tsp. vanilla
1/8 tsp. Himalayan salt

Procedure:

Pre-heat oven at 350 F degrees.

Mix coconut flour and baking powder (put it in separate bowl.) In a mixing bowl, beat eggs gradually, and then add milk, honey, coconut oil, butter, vanilla and salt. Continue mixing. Then add the coconut flour with baking powder and mashed bananas. Blend well. Grease 12 muffin cups with coconut oil. Fill greased muffin cups with the batter.

Bake at 350 degrees F for 20 minutes.

Yield: 12 muffins

Coconut Milk and Bananas

Coconut milk gives a sweet flavor to the bananas in this quick and easy recipe. It makes a light dessert for four people.


INGREDIENTS:

* 4 large bananas
* 2 cup coconut milk
* 3 tablespoons of Sucanat or Rapadura
* 1/2 teaspoon ground cinnamon


Peel the bananas and cut into bite-sized pieces.


In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.

Add the bananas. Bring back to a boil, then turn down the heat and simmer for 3 - 5 minutes, until the bananas are tender but not mushy.

Serve hot. Sprinkle extra cinnamon or grated coconut on top, if desired.


To learn the weight loss diet secrets of coconut oil see our FREE ebook at http://coconut-oil-diet.com now!

Grenadian Conchee

Here is a recipe I found on the Delicious Living Magazine website at http://deliciouslivingmag.com


Serves 10-12

In Grenada, cornmeal cooked with coconut milk is called "coo coo," a savory polenta. For dessert, these ingredients are transformed into a homey, spiced pudding, which is served during holiday season at Spice Island Beach Resort on Grand Anse Beach. Use a banana-leaf wrapper for an authentic and exotic presentation.


Conchee
1 cup cornmeal
2 tablespoons grated sweet potato
1/4 cup grated or canned pumpkin
1/2 teaspoon cinnamon
Pinch grated nutmeg
1 teaspoon ground ginger
1/2 cup sugar, to taste
2 tablespoons butter, softened
4 tablespoons raisins
1 cup grated unsweetened coconut
1/3-1/2 cup coconut milk

Custard sauce
2 eggs
2 teaspoons confectioners' sugar
1 cup whole milk
3 ounces simple syrup*
3 drops vanilla extract
2 tablespoons brandy

1. For the conchee: Combine cornmeal, potato, pumpkin, spices, sugar, and butter and mix well. Add raisins and grated coconut. Add just enough coconut milk to make a soft dough. Place mixture in the middle of a large sheet of foil. Fold over foil and, using fingers, compress mixture into a long sausage shape. Fold and seal open ends of foil with a double bend to ensure a tight seal. Place foil packet on a steaming basket in a large pot with 2 inches of water (curve foil packet if necessary to fit). Bring water to boil, cover pot, and steam 20 minutes.

2. While conchee is steaming, prepare custard sauce: Beat eggs with sugar and a little of the milk. Put remaining milk into a saucepan and heat gently until lukewarm. Beat warmed milk into egg mixture. Pour mixture and simple syrup into a double boiler and set over simmering water. Stirring constantly, cook custard, not allowing it to boil, until it is thick and creamy, about 15 minutes. Stir in vanilla. Remove from heat and stir in brandy.

3. Once conchee is cooled slightly, open foil and cut into slices with a sharp knife. Coat serving dish with custard sauce; place conchee slices in sauce to absorb. (Do not cover conchee with sauce.) Serve warm.


*Note: To make simple syrup, simmer equal parts water and sugar, stirring, until sugar dissolves.


Check out the weight loss secrets of coconut oil at http://coconut-oil-diet.com now!

Easy Summer Coconut Lime Fruit Salad

Ingredients:

• 1/2 cup organic sour cream
• 1/2 cup unsweetened coconut milk
• 2 tablespoons lime juice
• 2 tablespoons raw sugar
• 2 seedless oranges, peeled, sectioned and chopped
• 2 green apples, cored and chopped
• 2 ripe nectarines, pitted and sliced
• 1 ripe mango, peeled, pitted and diced
• 1 cup strawberry halves

Combine sour cream, coconut milk, lime juice and sugar in small bowl; stir until smooth. Gently toss remaining ingredients in large bowl. Pour coconut milk mixture over fruit. Toss to coat well. Serve immediately or cover and refrigerate up to 4 hours. Makes 6 to 8 servings.

To learn the secrets of coconut oil dieting see our FREE ebook at http://coconut-oil-diet.com now!

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.

Coconut Oil Carrot Cake

2 organic free range eggs

1/2 cup virgin coconut oil

1/2 cup molasses

1/2 cup raw honey

1/2 cup plain organic yogurt

2 cups whole wheat flour

1/2 teaspoon sea salt

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1 1/2 cups grated organic carrots

1/2 cup organic raisins

1/2 cup dry roasted chopped walnuts


In a large mixing bowl, beat eggs well. Add oil, honey, molasses, and yogurt. Blend in flour, salt, soda, spices, carrots, raisins and walnuts.

Place in an 8 inch square baking pan greased with virgin coconut oil. Cook in preheated oven at 375 degrees for 45 - 60 minutes, until a toothpick inserted in the center comes out clean.


To find out how people are losing weight and getting healthier with coconut oil, go to our site at http://coconut-oil-diet.com now!