Type what you have

Ingredients

• ✓ coconut sugar
• sesame oil
• ground beef
• garlic
• soy sauce
• ginger
• black pepper
• cauliflower rice
• green onion
• sesame seed

Instructions

1. 1 Heat sesame oil in a large skillet over medium-high heat. Cook and stir ground beef and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Combine soy sauce, coconut sugar, ginger, and pepper in a bowl; whisk until well combined. Pour over ground beef; simmer until sauce thickens, about 3 minutes.
3. 3 Serve over cauliflower rice. Sprinkle with green onions and sesame seeds.

By Fioa

Ingredients

• ✓ coconut sugar
• vegetable oil
• red curry paste
• beef top sirloin
• coconut milk
• onion
• green bell pepper
• red bell pepper
• peanut butter
• fish sauce
• thai basil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and curry paste to the hot pot; cook and stir for 1 minute. Add sirloin strips and saute for 2 to 3 minutes. Mix in coconut milk. Cancel Saute mode. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
4. 4 Unlock and remove the lid. Select Saute function. Mix in onion, bell peppers, peanut butter, coconut sugar, and fish sauce. Simmer until flavors are well combined, about 5 minutes. Taste and add more coconut milk if curry is too spicy. Sprinkle with Thai basil before serving.

By thedailygourmet

Ingredients

• ✓ coconut sugar
• vegetable broth
• chicken breast
• onion
• oyster sauce
• salt
• black pepper
• clove
• ginger
• star anise
• bean sprout
• bok choy
• zucchini

Instructions

1. 1 Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.
2. 2 Cook on High until chicken breasts can be easily flaked with a fork, about 1 1/2 hour. Stir in bean sprouts and bok choy. Continue cooking soup until bean sprouts are tender, about 1 hour.
3. 3 Cut zucchini into thin noodles using a spiralizer.
4. 4 Divide soup among 6 serving bowls. Top with zucchini noodles.

By Megan Olson

Ingredients

• ✓ coconut sugar
• vegetable oil
• pork chop
• salt
• granulated garlic
• black pepper
• soy sauce
• water
• rice vinegar
• honey
• ginger root
• garlic
• pineapple ring
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the pot is hot.
2. 2 Sprinkle both sides of pork chops with salt, garlic, and pepper. Sear pork chops in the hot oil until golden brown, 2 to 4 minutes per side. Add soy sauce, water, rice vinegar, honey, coconut sugar, ginger, and garlic. Mix to combine. Cancel Saute function.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Pour 1/3 cup pineapple juice from the can into a small bowl. Add cornstarch to make a slurry.
6. 6 Remove pork chops from the pot and cover to keep warm.
7. 7 Stir slurry into the liquid in the pot. Select Saute function and cook, stirring frequently, until sauce thickens, about 3 minutes. Add 1 pineapple ring per pork chop to the sauce. Serve each pork chop with 1 pineapple slice and teriyaki sauce.

By thedailygourmet

Ingredients

• ✓ coconut sugar
• garlic
• thai chile
• lemongrass
• ginger
• fish sauce
• sesame oil
• lime zest
• lime juice
• soy sauce
• olive oil
• kaffir lime leaf
• black pepper
• sea salt
• red chile pepper
• cilantro
• mango
• spinach

Instructions

1. 1 Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
2. 2 Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
3. 3 Pour dressing over salad and toss well to combine. Serve immediately.

By Anastasia

Ingredients

• ✓ coconut sugar
• oat
• almond butter
• water

Instructions

1. 1 Combine oats, coconut sugar, and almond butter in a small jar with a tight-fitting lid (such as a Ball® mason jar); cover with lid and store in the refrigerator, 8 hours to overnight.
2. 2 Mix hot water into oat mixture, return lid to jar, and allow to sit, 3 to 5 minutes. Stir well and eat.

By Noel

Ingredients

• ✓ coconut sugar
• ✓ coconut sugar
• coconut oil
• egg
• vanilla extract
• coconut flour
• salt
• pecan

Instructions

1. 1 Blend together coconut oil and coconut sugar using an electric mixer or a fork in a mixing bowl until fluffy. Add eggs and vanilla extract; mix thoroughly. Combine coconut flour and salt in a separate bowl; pour into the mixture and blend well. Fold in pecans.
2. 2 Form dough into a ball and wrap in waxed paper or plastic wrap. Refrigerate for at least 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll dough into small balls, 1 to 1 1/2-inches wide. Place balls a few inches apart on a baking sheet. Sprinkle a tiny bit of coconut sugar on top of each cookie and flatten using the bottom of a glass to 1/4-inch thickness.
5. 5 Bake in the preheated oven until edges start to brown slightly, about 8 minutes.

By Lynne Dunlap

Ingredients

• ✓ coconut sugar
• coconut flour
• coconut flakes
• salt
• butter
• egg

Instructions

1. 1 Process flour, coconut flakes, coconut sugar, and salt in the bowl of a food processor until completely combined and coconut flakes have been finely chopped, about 30 seconds.
2. 2 Add cubed butter and eggs to flour mixture; pulse until completely combined and mixture begins to form a ball, 1 to 2 minutes. Remove dough and shape into a disk on a piece of plastic wrap. Wrap completely and chill for 20 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Meanwhile, remove dough from refrigerator and place on a piece of parchment paper; place another piece of parchment paper on top of dough. Roll dough into an 11-inch circle; chill rolled dough for 10 minutes.
5. 5 Remove top layer of parchment paper; invert dough into a 9-inch pie plate. Remove parchment and gently shape dough to fit pie plate and flute or trim edges to top of rim. Prick bottom and sides of pie crust with a fork.
6. 6 Bake in the preheated oven until edges are browned and crust is slightly golden, 15 to 20 minutes. Remove to a wire rack and cool completely.

By Pam Lolley

Ingredients

• ✓ coconut sugar
• watermelon
• water
• vodka
• lime juice
• ice cube
• chili-lime seasoning

Instructions

1. 1 Set aside a few watermelon chunks for garnish and pass remaining watermelon pieces through a juicer. Measure out 1/2 cup and 3 ounces of watermelon juice separately. Reserve remaining watermelon juice for a different use.
2. 2 Combine 1/2 cup fresh watermelon juice, sugar, and water in a saucepan and bring to a boil over medium-high heat. Remove from heat and allow watermelon-infused simple syrup to cool, about 30 minutes.
3. 3 Combine vodka, 3 ounces watermelon juice, 1 ounce watermelon-infused simple syrup, and fresh lime juice in a cocktail shaker. Fill shaker with ice and shake well.
4. 4 Place Tajin® seasoning on a saucer. Wet the rim of your glasses with the lime you just squeezed and roll the rim in Tajin® seasoning. Pour cocktail into the cups and garnish with watermelon chunks.

By CookingWithShelia

Ingredients

• ✓ coconut sugar
• rolled oat
• orange juice
• almond milk
• orange zest
• baking soda
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Combine oats, sugar, orange juice, almond milk, orange zest, baking soda, vanilla extract, and salt in a blender; blend until smooth. Pour batter into the prepared muffin cups, filling each to the top.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tin for 10 minutes and serve warm.

By Tr Lindsey

Ingredients

• ✓ coconut sugar
• onion
• parsley
• onion powder
• turmeric
• salt
• celery salt
• black pepper

Instructions

1. 1 Place minced onion, parsley, coconut sugar, onion powder, turmeric, sea salt, celery salt, and black pepper in a pint-size mason jar. Cover jar and shake until combined.

By Lynn67

Ingredients

• ✓ coconut sugar
• almond milk
• cocoa powder
• cornstarch
• vanilla extract

Instructions

1. 1 Heat almond milk, coconut sugar, cocoa powder, cornstarch, and vanilla extract in a saucepan over low heat; cook and stir until thick and smooth, about 10 minutes.

By HealthyTreats

Ingredients

• ✓ coconut sugar
• almond milk
• egg yolk
• cornstarch
• salt
• coconut
• butter
• vanilla extract
• banana

Instructions

1. 1 Mix almond milk, egg yolks, coconut sugar, cornstarch, and salt together in a large saucepan and, stirring constantly, bring to a boil. Cook and stir almond milk mixture until it thickens, 1 to 2 minutes. Stir shredded coconut, butter, and vanilla extract into milk mixture. Remove saucepan from heat and allow pudding to cool to room temperature.
2. 2 Divide sliced bananas between 8 serving bowls and pour pudding over top.

By gem bee

Ingredients

• ✓ coconut sugar
• palm shortening
• egg
• vanilla extract
• coconut flour
• cacao powder
• salt
• baking soda
• raspberry jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.
3. 3 Sift coconut flour, cacao powder, salt, and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated, turn mixer to medium-high and beat until airy, about 1 minute.
4. 4 Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.
5. 5 Bake in the preheated oven for 10 minutes. Rotate the pan, and cook until a toothpick inserted into the center comes out clean, 8 to 10 minutes more.
6. 6 Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.
7. 7 Meanwhile, whip jam in a small bowl until smooth and transfer to a piping bag. Insert the nozzle into the top of a cupcake and gently squeeze to fill with jam. Repeat with all cupcakes.

By Ange's Table

Ingredients

• ✓ coconut sugar
• cocoa powder
• cornstarch
• peanut butter powder
• almond milk
• almond extract
• peanut butter flavor

Instructions

1. 1 Whisk together cocoa powder, coconut sugar, cornstarch, and peanut butter powder in a saucepan. Slowly pour in 1/4 of the chocolate-flavored almond milk; whisk to combine. Turn heat to medium-high. Pour in remaining almond milk and continue whisking until mixture has thickened, about 8 minutes. Stir in almond extract and peanut butter flavoring.
2. 2 Remove from heat. Allow to cool before serving, at least 1 hour.

By thedailygourmet

Ingredients

• ✓ coconut sugar
• walnut
• strawberry
• greek yogurt
• lime juice
• honey
• lavash bread
• spinach
• turkey bacon
• chia seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet and toast until fragrant, tossing a couple of times to ensure even browning, 5 to 8 minutes.
2. 2 Combine strawberry slices and coconut sugar in a small bowl. Let stand for 5 minutes, stirring occasionally.
3. 3 Mix together yogurt, lime juice, and honey to make the dressing.
4. 4 Spread the dressing over the lavash bread. Top with spinach, strawberries, bacon, walnuts, and chia seeds. Roll up the wrap and cut in half.

By Culinary Envy

Ingredients

• ✓ coconut sugar
• ✓ coconut sugar
• almond milk
• butter
• yeast
• honey
• salt
• grain-free flour blend
• cranberry
• butter
• cinnamon
• butter
• pecan

Instructions

1. 1 Heat almond milk and 3 tablespoons butter together in a saucepan over medium heat until butter is melted, about 5 minutes. Pour into a large bowl and allow to cool until just slightly warm to the touch, about 5 minutes more. sprinkle yeast on top; allow to sit for 10 minutes.
2. 2 Gradually add in honey, salt, and flour to the bowl with the almond milk mixture; mix until fully combined. Cover loosely with plastic wrap and set dough in a warm place to rise for 1 hour.
3. 3 While dough is rising, combine 1/2 cup coconut sugar, cranberries, 1/4 cup butter, and cinnamon in a bowl; set filling aside.
4. 4 Generously butter a round glass baking dish. Combine 1/2 cup coconut sugar, 1/2 cup melted butter, and pecans in a bowl and pour glaze into the buttered baking dish.
5. 5 Roll dough out into a rectangular shape between 2 sheets of waxed paper or parchment paper. Gently peel back the top sheet and spread filling onto dough. Start at one end, using the paper to help, roll dough into a tight log. Place log seam-side down on a cutting board and use a sharp serrated knife to cut into 1 1/2-inch slices. Place buns on top of glaze in the baking dish.
6. 6 Cover and allow buns to rise for a second time, about 15 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake buns in the preheated oven until golden brown and done in the center, 20 to 30 minutes. Remove from oven and top with glaze. Return to oven and bake until golden brown and centers are done, about 10 more minutes.

By Angela Sackett Superhotmama

Ingredients

• ✓ coconut sugar
• all-purpose flour
• dark chocolate chip
• cocoa powder
• coconut flour
• baking powder
• baking soda
• xanthan gum
• salt
• buttermilk
• egg
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.
2. 2 Combine gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt in a bowl; mix well to combine.
3. 3 Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in another large bowl until combined. Add flour mixture; fold in with a spatula until completely blended. Divide batter evenly among muffin cups, filling each about halfway.
4. 4 Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely.

By gem bee

Ingredients

• ✓ coconut sugar
• oat flour
• coconut flour
• salt
• baking soda
• palm shortening
• palm shortening
• egg
• vanilla extract
• vegan chocolate chip

Instructions

1. 1 Mix oat flour, coconut flour, salt, and baking soda together in a bowl.
2. 2 Cream 1/2 cup plus 2 tablespoons shortening and coconut sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Mix in vanilla. Slowly mix in dry ingredients. Stir in chocolate chips. Place dough in the refrigerator for 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll tablespoonfuls of dough into balls. Place on an ungreased cookie sheet and flatten with wet fingers.
5. 5 Bake in the preheated oven until golden brown, about 14 minutes; cookies will be tender when they come out of the oven. Let rest on the cookie sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.

By Ange's Table

Ingredients

• ✓ coconut sugar
• coconut oil
• water
• flaxseed meal
• black bean
• avocado
• coconut oil
• cocoa powder
• baking soda
• baking powder
• vegan chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 8-inch square baking dish with 1 tablespoon coconut oil.
2. 2 Mix water and flaxseed meal together in a small bowl to make a "flax egg"; set aside to thicken, about 5 minutes.
3. 3 Place flax egg, black beans, coconut sugar, avocado, and 2 teaspoons coconut oil in a food processor and puree until well-combined. Add cocoa powder, baking soda, and baking powder; blend until batter is smooth, 3 to 4 minutes.
4. 4 Transfer batter to a large bowl and fold in chocolate chips. Pour into the baking dish and smooth the top.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cut into 16 bars and top with additional chocolate chips.

By Balanced Babe

Ingredients

• ✓ coconut sugar
• raisin
• gluten-free bread flour
• buckwheat flour
• cinnamon
• cream of tartar
• baking soda
• milk
• sourdough starter
• agave nectar
• egg
• vanilla extract

Instructions

1. 1 Place raisins into a bowl and cover with lukewarm water. Set aside to soak.
2. 2 Line a loaf pan with parchment paper. Whisk gluten-free bread flour, buckwheat flour, coconut sugar, cinnamon, cream of tartar, and baking soda together in a bowl.
3. 3 Combine milk, sourdough starter, and agave in the bowl of a stand mixer. Start mixer on low and add flour mixture 1 tablespoon at a time until well combined. Add eggs and vanilla extract and mix until well incorporated. Drain raisins and fold into the batter.
4. 4 Pour the batter into the prepared loaf pan. Smooth out the top using a wet rubber scraper. Loosely cover the pan with plastic wrap and let rise until almost doubled in size, about 2 hours. Cover with foil.
5. 5 Heat the oven to 350 degrees F (175 degrees C). Bake bread for 30 minutes. Remove foil and continue baking until bread is browned and has reached an internal temperature of 200 degrees F (95 degrees C), about 10 minutes more.
6. 6 Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.

By Buckwheat Queen

Ingredients

• ✓ coconut sugar
• egg
• egg white
• almond milk
• vanilla extract
• gelatin
• baking powder
• coconut flour
• tapioca flour
• almond flour
• salt
• arrowroot flour

Instructions

1. 1 Combine eggs, egg whites, almond milk, vanilla extract, coconut sugar, and gelatin in a large bowl.
2. 2 Combine coconut flour, tapioca flour, almond flour, and salt in a separate bowl. Fold into the egg mixture and mix to just combine. Add arrowroot flour to thicken batter, if desired.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Todd DeRosa

Ingredients

• ✓ coconut sugar
• fig
• water
• cinnamon stick
• allspice
• peppercorn
• lemon
• agar-agar powder

Instructions

1. 1 Bring figs, water, sugar, cinnamon, allspice, and peppercorns to a boil in a saucepan over medium-high heat. Boil until figs begin to liquefy, about 10 minutes. Reduce heat and simmer, stirring frequently to break down the figs, until jam is slightly thickened, about 15 minutes more.
2. 2 While jam is simmering, whisk lemon juice and agar-agar together. Set aside to gel.
3. 3 Take jam off the heat and remove the cinnamon stick. Add the lemon mixture and mix well. Let cool slightly. Pour jam into a pint jar with a hermetic seal. Allow to cool completely before refrigerating.

By Buckwheat Queen

Ingredients

• ✓ coconut sugar
• peanut butter
• coconut oil
• milk
• semisweet chocolate chip
• butter
• white sugar
• heavy cream
• vanilla extract

Instructions

1. 1 Beat 1/2 cup peanut butter, coconut sugar, coconut oil, and milk together in a bowl until smooth; cover and place in refrigerator.
2. 2 Melt chocolate chips in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; stir in butter until smooth. Set chocolate mixture aside to cool to room temperature, about 10 minutes.
3. 3 Stir chocolate mixture into peanut butter mixture; cover and place in refrigerator.
4. 4 Beat remaining 1 cup peanut butter and white sugar together with an electric mixer until smooth; beat in cream until well combined. Stir vanilla extract into cream mixture; cover and refrigerate for 3 hours or up to overnight.
5. 5 Place cream mixture into the bowl of an ice cream maker; churn until soft-set and creamy, about 15 minutes. Chop chocolate mixture into pieces; mix about 1 cup chocolate mixture into ice cream.
6. 6 Sprinkle remaining pieces of chocolate mixture over ice cream to serve.

By Francine Lizotte Club Foody

Ingredients

• ✓ coconut sugar
• egg
• coconut oil
• applesauce
• cane sugar
• vanilla extract
• baking soda
• baking powder
• cinnamon
• salt
• all-purpose flour
• chickpea flour
• zucchini
• pecan
• raspberry

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.
2. 2 Beat eggs in a large bowl; stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time; stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans.
3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.

By LuvShelties

Ingredients

• ✓ coconut sugar
• butter
• apple
• sea salt
• cinnamon
• apple pie spice blend
• flour
• white sugar
• salt
• baking soda
• buttermilk
• egg
• butter
• apple pie spice

Instructions

1. 1 Heat a large, seasoned cast iron skillet over medium heat and add butter. Once skillet is hot and butter has melted, add diced apple and sprinkle evenly with sea salt. Toss and stir to coat the apples with melted butter and salt. Cover skillet with a lid for about 2 minutes.
2. 2 Remove lid and stir. Reduce heat slightly if apples are starting to brown too much. Cover and cook until apples are soft, 2 to 4 minutes. Remove lid and continue to cook, stirring, until apples are lightly browned all over, about 2 more minutes. Remove from heat and mix in coconut sugar, cinnamon, and apple pie spice. Set aside.
3. 3 Sift flour into a medium mixing bowl and add sugar, salt, and baking soda. Mix to combine. Whisk together buttermilk, egg, and melted butter in a second bowl. Pour liquid ingredients into flour mixture; stir just enough to incorporate.
4. 4 Heat a lightly oiled griddle over medium-high heat. Pour about 1/4 cup of batter at a time onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Serve pancakes with caramelized apples.

By thedailygourmet

Ingredients

• ✓ coconut sugar
• brown sugar
• butter
• coconut oil
• egg
• vanilla extract
• water
• baking soda
• cream of tartar
• all-purpose flour
• dark chocolate chip
• walnut
• chia seed
• flax seed
• cocoa nib
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat brown sugar, coconut sugar, butter, and coconut oil with an electric mixer in a large bowl until smooth. Beat the first egg into creamed butter mixture until completely blended; beat in vanilla extract with the last egg.
3. 3 Stir hot water and baking soda together in a small bowl until baking soda is dissolved; stir into butter mixture. Add cream of tartar and mix well.
4. 4 Mix flour into butter mixture until dough is smooth; fold in walnuts, chia seeds, flax seeds, cocoa nibs, and salt. Drop dough by rounded tablespoons onto prepared baking sheet.
5. 5 Bake in the preheated oven until cookies are lightly browned around the edges, about 12 minutes. Transfer cookies to a wire rack to cool.

By RainbowJewels

Ingredients

• ✓ coconut sugar
• steel-cut oat
• bread flour
• whole wheat flour
• dry milk powder
• vital wheat gluten
• salt
• flax seed
• active dry yeast
• water
• vegetable oil
• apple cider vinegar
• all-purpose flour
• egg
• water

Instructions

1. 1 Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
2. 2 Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes.
3. 3 Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours.
4. 4 Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
5. 5 Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour.
6. 6 Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
7. 7 Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
8. 8 Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more.
9. 9 Remove loaves from pans and cool on a wire rack.

By judy2304

Ingredients

• ✓ coconut sugar
• cooking spray
• almond flour
• pumpkin puree
• coconut oil
• mini chocolate chip
• tapioca flour
• egg white
• pumpkin pie spice
• cinnamon
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
2. 2 Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
3. 3 Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

By Megan Olson

Ingredients

• ✓ coconut sugar
• coconut oil cooking spray
• water
• active dry yeast
• avocado oil
• salt
• italian seasoning
• cassava flour
• arrowroot powder
• gelatin

Instructions

1. 1 Preheat grill for medium heat and lightly grease the grate.
2. 2 Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.
3. 3 Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.
4. 4 Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.
5. 5 Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.

By Back Porch Paleo