Type what you have

Ingredients

• ✓ coconut butter
• peach
• brown sugar
• all purpose baking flour
• cinnamon
• lemon zest
• lemon juice
• all purpose baking flour
• sugar
• baking powder
• nutmeg
• salt
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow 11x7-inch baking dish.
2. 2 Place peaches in the prepared baking dish. Combine brown sugar, 3 tablespoons flour, cinnamon, lemon zest, and lemon juice in a bowl; sprinkle over peaches.
3. 3 Whisk 1 cup flour, white sugar, baking powder, nutmeg, and salt together in a bowl. Stir in egg until mixture resembles coarse crumbs; sprinkle over peaches. Drizzle melted coconut butter over top.
4. 4 Bake in the preheated oven until peach juices are bubbling and topping is golden brown, about 38 minutes.

By sunmn

Ingredients

• ✓ coconut butter
• egg
• vanilla extract
• white sugar
• all purpose baking flour
• trail mix
• tapioca starch
• salt
• nutmeg
• cinnamon
• ground ginger
• clove

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil and lightly oil the paper.
2. 2 Whisk egg, coconut butter, and vanilla extract together in a bowl; add sugar and whisk until light and fluffy. Stir flour, trail mix, tapioca starch, salt, nutmeg, cinnamon, ginger, and cloves into egg mixture until evenly-mixed. Drop dough by the teaspoonful 2-inches apart onto prepared baking sheet.
3. 3 Bake in the preheated oven until browned around the edges, 7 to 10 minutes. Cool on the baking sheet until crisped, 5 to 10 minutes.

By Michelle2s

Ingredients

• ✓ coconut butter
• macadamia nut
• egg
• stevia sugar substitute
• baking soda
• salt
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
2. 2 Place coconut butter and macadamia nuts in a food processor and process on high to achieve a part-butter, part-chunky nut meal. Reduce speed to medium-low and add 1 egg. Run processor to combine, about 10 seconds. Add remaining eggs, one at a time, blending until mixture is creamy.
3. 3 Turn off the food processor and add stevia, baking soda, and salt; process to combine, 10 to 15 seconds. Scrape down the sides of the bowl and process until mixture is evenly blended. Pour in lemon juice and reduce speed to low; blend well. Scrape the sides of the bowl again and mix once more to thoroughly combine.
4. 4 Pour mixture into the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool before transferring to a wire rack.

By Linda Nofsinger

Ingredients

• ✓ coconut butter
• coconut milk
• green bean
• vegetable oil
• chicken breast
• onion
• almond butter

Instructions

1. 1 Heat coconut milk in a large saucepan over low heat. Simmer green beans in coconut milk until soft, about 10 minutes.
2. 2 Heat vegetable oil in a skillet over medium heat. Cook and stir chicken and onion in hot oil until the chicken pieces are no longer pink in the center, about 10 minutes.
3. 3 Stir chicken mixture into the green bean mixture; cook together for 2 minutes. Transfer to a serving platter.
4. 4 Melt coconut butter and almond butter together in a saucepan over low heat; drizzle over chicken and green beans.

By Bethany Webber

Ingredients

• ✓ coconut butter
• all-purpose flour
• white sugar
• baking powder
• cinnamon
• salt
• egg
• applesauce
• vanilla extract
• raisin
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
3. 3 Melt coconut butter in a small bowl. Beat egg into the butter and pour into the flour mixture. Mix in applesauce and vanilla extract. Fold in raisins and walnuts and mix into a doughy batter.
4. 4 Scoop batter into the muffin liners using an ice cream scoop.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Let muffins cool for about 5 minutes.

By Lina

Ingredients

• ✓ coconut butter
• almond flour
• egg
• milk
• coconut flour
• white sugar
• cinnamon
• baking powder
• vegetable oil
• cinnamon
• milk

Instructions

1. 1 Prepare pancakes: combine almond flour, eggs, milk, coconut flour, sugar, cinnamon, and baking powder in the bowl of an electric blender. Blend until fully combined and batter is thick. Set aside to rest for 5 to 10 minutes. If it gets too thick, add more milk.
2. 2 Grease a pan with oil and preheat over medium-low heat. Pour spoonfuls of batter on the hot pan. Cover the pan and cook until bubbles form on the edges of the batter, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
3. 3 Prepare your glaze by mixing melted coconut butter and cinnamon together. Thin out with milk and drizzle on top of pancakes.

By Shelly C

Ingredients

• ✓ coconut butter
• all-purpose flour
• cricket flour
• brown sugar
• nutritional yeast
• salt
• water
• flaxseed meal
• soy milk
• almond milk
• maple syrup
• vanilla extract

Instructions

1. 1 Mix all-purpose flour, cricket flour, brown sugar, nutritional yeast, and salt together in a large bowl.
2. 2 Stir water and flaxseed meal together in another bowl. Let stand until thickened, about 5 minutes. Mix in soy milk, almond milk, coconut butter, maple syrup, and vanilla extract. Pour over flour mixture; blend with an electric mixer until batter is smooth.
3. 3 Let batter rest until thickened, at least 1 hour.
4. 4 Heat a nonstick skillet over medium heat. Pour 1/4 cup batter into the skillet; swirl skillet to spread batter out in a thin layer. Cook until the top of the crepe looks dry and the bottom is light brown, 1 to 2 minutes. Run a spatula around the edge to loosen crepe; flip crepe and cook until the other side is light brown, about 1 minute more. Repeat with remaining batter.

By coolbeans

Ingredients

• ✓ coconut butter
• heavy cream
• bay leaf
• cumin
• ginger
• turmeric
• curry powder
• milk
• salt
• lime juice
• basil
• cilantro
• garlic
• red bell pepper
• onion
• zucchini
• tomato
• butter

Instructions

1. 1 Melt butter in a large pot over medium-low heat; add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook until vegetables are slightly tender, about 25 minutes. Transfer vegetable mixture to a blender or food processor; blend until smooth.
2. 2 Place milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf in the same large pot; cook and stir over medium-low heat until coconut butter is completely melted, 5 to 10 minutes. Add pureed vegetables to the milk mixture; cook until heated through, about 5 minutes. Garnish each serving with about 1 tablespoon heavy cream.

By HannahRose