Posts Tagged ‘coconut oil’

I first made these cookies in the 45 minutes I had before our dinner guests arrived, when I realized I didn’t have anything for dessert.  I took this biscuit recipe (originally from PaleoinPDX) and madly made some adjustments, without measuring the cacao.

My guests, and my family, loved them immediately, unanimously, and without reservation.

I made them again (approximately, since I still hadn’t measured the cacao) for another occasion, and was begged for the recipe.  By request, I made again them for two friends’ birthdays, and then my pastor tried them and fell in love blessed them.  This was getting ridiculous.  It was obviously time to make this an official Farmers Taft recipe!


Double Chocolate Chocolate Chip Cookies (Gluten-Free)

Makes 24 cookies.


  • 2 1/2 c. blanched almond flour
  • 2 T. coconut flour
  • 1/2 c. raw cacao powderIMG_20130907_231716
  • 1/2 t. baking soda
  • 3/4 t. sea salt
  • 2 eggs
  • 2 T. butter, melted
  • 2 T. coconut oil, melted
  • 1/3 c. honey
  • 1 c. chocolate chips
  • Sugar for tops (optional)


  1. Preheat oven to 350 degrees F.  Line baking sheet with parchment paper.
  2. In a large bowl, combine almond flour, coconut flour, cacao powder, baking soda, and sea salt.
  3. In a smaller bowl, combine eggs, butter, coconut oil, and honey.
  4. Stir wet mixture into dry mixture.
  5. Stir in chocolate chips.
  6. Drop spoonfuls of dough onto baking sheet.  Flatten with the bottom of a glass dipped in sugar.
  7. Bake for 14 minutes at 350 degrees F.  Let cool completely, and enjoy!

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After the kids went to bed tonight, I tossed together some almond flour berry muffins.  The recipe is from Elana Amsterdam’s (of Elana’s Pantry) wonderful paleo book, The Gluten-Free Almond Flour Cookbook.  I doubled and modified her delicious Chocolate Chip Banana Cake recipe to omit the honey, and used frozen mixed berries instead of chocolate chips.

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Banana-Berry Muffins

INGREDIENTSMuffin Close up

  • 3 c. blanched almond flour
  • 1/2 t. sea salt
  • 1 t. baking soda
  • 1/4 c. coconut oil, melted
  • 3 large eggs
  • 1 T. vanilla extract
  • 1 c. frozen mixed berries
  • 1/2 c. (about 1-2) ripe bananas, mashed


  1. Preheat the oven to 350 degrees.  Arrange silicone muffin liners on a baking sheet.
  2. In a large bowl, combine the almond flour, sea salt, and baking soda.
  3. In a medium bowl, whisk together the liquid coconut oil, eggs, bananas, and vanilla extract.
  4. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
  5. Fold in the mixed berries and fill each muffin liner about 2/3 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.

After I was done making the kids’ lunches, I made mine.  I had some leftover celery sticks that didn’t fit in their lunches, so I put them in a container to take to work.  I decided I wanted some ranch dressing to dip it in.  While humming Rubber Ducky, I pondered my day and set about gathering ingredients.

Mid-hum, I realized that I’d assembled these ingredients, mindlessly and effortlessly, within seconds:

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Without a recipe, without looking anything up in a book, just … experience, in my fingertips.  Holy cow.  I think I might be getting the hang of this real food thing.  Within another couple of minutes, I had this:

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A few whips later and I had my celery dip:

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So Monday started out being a full-on pain in the ass, but after leaving work and as the evening wore on, I had a pretty awesome Monday.

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I started out trying to make this in the Vitamix but it didn’t work.  At all.  Do you know how to do sunseed butter in the Vitamix?  I found several recipes but nothing worked.  The butter just stuck under the blade and no amount of tamping helped.  I finally hauled out my cheapie Black & Decker food processor and let it run for about 15 minutes.

So it was a pain in the behind, but it’s delicious.  I haven’t tried a commercial sunflower seed butter but it seems to me that this would hold up to scrutiny and then some.  I made it because I wanted to see how it went.  I have a friend who can’t eat peanuts so I thought this seed butter would be a good idea for her.  The flavors in this butter really add up.  They’re layered; it starts out with that slightly bitter nut butter taste, but then comes the sweetness, cascaded after by the warm, roasted nutty flavor and hints of cinnamon.  I don’t think you could buy anything that tastes this good.  Try it out and let me know how you like it.

Sunflower Seed Butter

Inspired greatly by Choosing Raw‘s yummy recipe.  Makes about 10 ounces.


  • 2 c. sunflower seeds
  • 5 Medjool dates, pits removed
  • 2 T. coconut oil
  • 3/4 t. sea salt
  • 1 T. vanilla extract


  1. Preheat oven to 350 degrees Fahrenheit.  On a jelly roll pan lined with parchment paper, spread the seeds out evenly. Sprinkle with sea salt, and bake for 8 minutes or so.  Move seeds around with a spatula, and keep baking for another 4-5 minutes.
  2. Allow seeds to cool until room temperature.  Place everything in a food processor fitted with the S blade, and turn the processor on.  Walk away for about ten minutes.  The sound may drive you mad, so feel free to put in earbuds and watch some YouTube on your tablet.
  3. After ten minutes, check on your seed butter.  It will most likely be in the “awkward phase” of nut butter making: this is when it looks like a thick paste, rather than a smooth nut butter, and it seems as though it’ll never reach a good consistency. Just keep waiting. At a certain point, enough natural oil will be released, and the mixture will start to get loose again.  This could take another ten minutes, or even a little more.
  4. When it looks like the consistency you’d like to spread on hot toast, stop the food processor and pop a piece of bread in the toaster.  Wait impatiently, while gazing longingly at the nut butter.  When the toast pops up, spread the butter on and take a bite.  Instantly, you will forget how irritating the roaring, blinding noise of the food processor was.  You will be too happy enjoying the exploding, cascading flavors rolling down the back of your tongue.

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Creamy, dreamy chia pudding, how do I love thee?  Let me count the ways.

  • Dairy-free
  • Gluten-free
  • Don’t have to strain the nut milk
  • Cashews are high in oleic acid, a heart healthy fat (but remember, you can only access the micronutrients of cashews by soaking them!)
  • Raw honey… ohhh, I’m a beekeeper, I’m so biased on this one…
  • Chia seeds have a higher concentration of omega-3 than salmon, and are a great source of calcium, protein, fiber, and potassium

All this, AND it tastes freaking amazing.  Big Ag, kindly take your processed non-food and shove it in your corn hole.

Raw Chia Pudding

Makes 3 1/2 cups


  • 1 c. cashews, soaked and rinsed
  • 2 c. filtered water
  • 2 T. raw honey
  • 2 t. vanilla extract
  • 1/2 t. sea salt
  • 2 t. coconut oil
  • 7 T. chia seeds


  1. Soak the cashews for at least two hours, then rinse thoroughly.
  2. Put all ingredients EXCEPT the chia seeds into a high speed blender.  Blend on high for about a minute, or until the cashew milk is smooth.
  3. Pour the cashew milk into a bowl and stir in about half of the chia seeds, making sure they don’t clump together.  Stir in the rest.  Cover and put in the refrigerator.  Stir after about a half hour, then let sit overnight.
  4. In the morning, say Why, hello, Beautiful! to your sweet and healthy new breakfast.  Or snack.  Or dessert.  Or all three!

Also shared on Food Renegade’s Fight Back Friday.

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Breakfast was a cheesy kale scramble.  I sauteed the kale in 1/2 teaspoon of coconut oil for about a minute, then splashed in a teensy bit of water to steam (with a lid) for another minute.  Then I added the eggs and cooked for another minute or two minutes.  I put it into a little container, sprinkled the julienned cheese on top, and threw it and a fork into my purse.  Twenty-two minutes later I arrived at work with a fresh, still-hot, cheesy and healthy scramble.  Can’t get this kind of flavor and nutrition anywhere else for 5 minutes’ investment!
Now, lunch…


Lunch was in the fridge, packed in my lunch bag already.  Last night we had individual pizzas with coconut flour crusts, and I was bursting with energy after we put the kids to bed at 8:00.  I made raw chocolate banana pudding, raw chia pudding, and raw kale salad.  I’ll be posting recipes soon.


Fun Fact:  The type of fat in the avocado helps your body to absorb up to 300% more of the micronutrients available in the kale and cabbage.  How great is that?

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My sweet tooth is loud, insistent, demanding and unyielding in its pursuit of sugary satiation.  It insists on fresh chocolate chip cookies about once a month or so.  Nails digging into the bed of the wagon as I try not to fall off it and go THUMP to the ground, I have found a fairly decent recipe that, while it’s no health food, is less lethal than the recipe on the back of the chocolate chips that come in the yellow bag.  Could I?  Would I?  Create some sort of bastardized recipe, a heathen half-brother of the yellow-bellied slickster riding in on his corporate name?  It boils down to a raging case of spit-polished nepotism versus Purity, Truth, and Nourishment, in every sense.  Enjoy.

Whole Wheat Chocolate Chip Cookies

Makes 30 cookies


  • 1/4 c. melted coconut oil
  • 3/4 c. unsweetened applesauce
  • 1/4 c. agave nectar
  • 1/3 c. raw honey
  • 2 t. pure vanilla extract
  • 2 eggs
  • 1-1/2 c. whole wheat flour
  • 1 c. thick rolled oats
  • 1/4 t. ground nutmeg
  • 1 t. cinnamon
  • 1 t. baking soda
  • 1 t. Himalayan sea salt
  • 12 oz. package of Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • 1/2 c. chopped walnuts
  • 1/2 c. dried cranberries


  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine all the wet ingredients.  In a separate bowl, combine the dry ingredients.  Stir the dry ingredients into the wet.  Stir in the chips, walnuts, and cranberries.
  3. Place cookies on parchment paper-covered baking sheet and bake for 12 minutes.  Try not to eat more than three when they first come out of the oven because you’ll probably get a bellyache.  Not that I’d know.

Also shared on This Chick Cooks’ Whole Food Wednesday.

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Today Richard was out putting mulch in the sun garden and the girls were playing in the yard.  I took advantage of the quiet in the house to look around for new recipes.  I came across a recipe for almond butter.  We just happened to have a 1/2 gallon jar of unshelled almonds from an after-Christmas sale.

I’ve been curious about almond butter.  Really, what’s the difference from natural unsweetened peanut butter?  What’s the POINT of making your own nut butter?  Well, some research turned up the following interesting points about peanuts:

  • Potential aflotoxin contamination.  Unless organic,  peanuts are usually grown in rotation with cotton, which is the crop with the  highest pesticide use in the world.
  • Organic peanuts don’t have the pesticide which means that they grow a really nasty mold that is linked to liver cancer.  You need the nasty pesticide to get rid of the mold.
  • They have one of the poorest Omega 3-6 ratios.
  • The peanut agglutinin (PNA) in some studies has shown to disturb the gut  lining, perhaps leading to leaky gut.

Hmm.  Leaky gut.  Doesn’t sound very sexy to me.  I searched for information about similar problems with almonds and didn’t come up with anything except it’s better to soak them overnight so you get more of the nutrition from them.  Well, I was too impatient to do that.  I wanted to take advantage of my quiet time NOW!

After shelling the almonds, I revved up the food processor.  Less than 10 minutes later I had delicious almond butter.

Honey Almond Butter (The No-Soak Version)

Makes 2 cups


  • 9 ounces raw almonds
  • 1/3 c. plus 1 T. melted coconut oil
  • 1 T. raw honey
  • 1/4 t. sea salt
  • 2 t. vanilla


  1. Put the almonds in the food processor on high for 5 minutes.
  2. After 5 minutes, add the coconut oil about a tablespoon at a time.
  3. Add the honey, salt, and vanilla at the end and blend about another 2 minutes.


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