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Squeaky Clean Coconut Wonder Bars Recipe photo
Squeaky Clean Coconut Wonder Bars
photo by recipe author

Servings: 12 bars
Preparation Time: 15 minutes

For the crust: 

For the topping:

Stir together the crust ingredients, incorporating everything well. It should stick together without being too oily or wet. Press firmly into an 8x8 baking dish.

Mix together the topping ingredients, using enough coconut cream to thoroughly moisten the coconut flakes and hold everything together. Spread evenly over the crust and then press down firmly into the crust.

Refrigerate for at least 1 hour, or until the coconut oil is solidified and you can cut squares without everything crumbling. 

Laura from Bend, OR just won $50 for this recipe and photo! Submit yours here.

Individual Strawberry Coconut Rhubarb Crisps Recipe photo
Individual Strawberry Coconut Rhubarb Crisps
photo by recipe author

Servings: 2
Preparation Time: 15 minutes

Preheat the oven to 350 degrees ºF.

In a small bowl, stir together the strawberries, rhubarb, and one tablespoon of arrowroot to coat. Stir in the teaspoon of honey and the vanilla.

In another small bowl, stir together the almond flour, coconut, and remaining arrowroot. Use a fork to cut in the butter, and then stir in the remaining honey. It will be fairly wet.

Lightly butter two, 8 ounce ramekins. Divide the fruit mixture evenly between both, and then use a spoon to spread the topping evenly over the fruit. Place the ramekins in a baking dish with a rim, as you will get some spill-over from the bubbling fruit.

Bake for 45 minutes, or until the topping is lightly browned and the fruit juices are bubbly and appear to be thickened. Serve hot or at room temperature.

Angela from Longmont, CO just won $50 for this recipe and photo! Submit yours here.

Coconut Coffee Ice Cream Recipe photo
Coconut Coffee Ice Cream
photo by recipe author

Servings: 7 half-cup servings
Preparation Time: 10 minutes

  • 15 oz full fat coconut milk*
  • 6 tablespoons honey
  • 1/2 cup brewed coffee
  • 1 teaspoon espresso powder (or finely ground darkly roasted coffee)
  • 1 cup unsweetened almond milk

In a saucepan gently heat the coconut milk and honey until the honey has dissolved. Remove from heat and stir in the brewed coffee, espresso powder and almond milk.

Chill thoroughly before pouring into ice cream maker. Make according to your ice cream maker's instructions.

Remove to another container and freeze until solid. Let come to room temperature for about 10 minutes prior to scooping. 

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)  

Karen from Quincy, CA just won $50 for this recipe and photo! Submit yours here.

Gluten Free Coconut Pie Crust Recipe photo
Gluten Free Coconut Pie Crust
photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Preheat oven to 180 ºC (350 ºF), grease 9" pie pan with coconut oil.

Place butter and honey into a small saucepan and melt over low heat on stovetop.

Mix in eggs until well incorporated. Add dry ingredients. Mix until batter becomes thick.

Tip batter onto pie pan (it should all come out together). Using back of spoon, press batter out, maintaining an even layer. Prick bottom with a fork.

Bake for 9 minutes. Pie should be dry and a golden colour - you may be able to see edges are a dark brown. If needed, place back in oven a minute at a time, until dry.

Let cool for 10 minutes. Add filling and toppings.

Pie crust is ok to cook for another 15 – 20 minutes. 

Jasmine from Wellington, NZ just won $50 for this recipe and photo! Submit yours here.

Chewy Coconut Oatmeal Raisin Cookies Recipe photo
Chewy Coconut Oatmeal Raisin Cookies
photo by recipe author

Servings: 24
Preparation Time: 30 minutes

Preheat oven to 325 degrees ºF. Line a cookie sheet with parchment paper.

Cream the coconut oil and sugar in a large bowl, add the eggs and vanilla. In a separate bowl, mix the oats, almond flour, baking soda and salt. Stir the wet and dry together, then add the raisins, coconut, and pecans.

Roll into golf-ball sized cookies, and flatten slightly with your palm. The cookies shouldn't spread too much, so you can place them about an inch apart.

Bake for 8-12 minutes, until the cookies are golden and fragrant.

Best when served chilled. 

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.  

Laura from Bend, OR just won $50 for this recipe and photo! Submit yours here.

Piña Colada Recipe photo
Piña Colada
photo by recipe author

Servings: 4
Preparation Time: 5 minutes

  • 4 cups homemade coconut/almond milk*
  • 2 tablespoons Coconut Cream Concentrate
  • 1/3 cup pineapple, fresh or frozen
  • 1 ripe banana, fresh or frozen
  • 1 handful ice, or as needed

Blend all of the ingredients together. Serve with a slice of lime and a fancy rim with shredded coconut. Dip the rip into a plateful of honey and then dip it into a separate plateful of shredded coconut. Enjoy. 

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)  

Deanna from West Hartford, CT just won $50 for this recipe and photo! Submit yours here.

Garden Pea and Chive Cashew Coconut Pesto Recipe photo
Garden Pea and Chive Cashew Coconut Pesto
photo by recipe author

Servings: makes approximately 10 oz.
Preparation Time: 10 minutes

  • 1/4 pound snap or snow peas in shell
  • 1/2 cup raw cashew pieces
  • 1 ounce parmesan cheese cut in chunks
  • 1 small bunch of chives
  • 1 tablespoon coconut oil
  • 1 1/2 tablespoons olive oil
  • 1/8 teaspoon salt

Bring 1 cup of salted water to boil in a small saucepan. Add peas. Bring back to boil and turn off heat. Let them sit in the hot water for a few minutes before draining.

Add the cashews and parmesan to a food processor and process until coarsely ground. With a scissors, cut the chives into 1 inch pieces into the processing bowl. Now add the peas, coconut oil, olive oil and salt. Process until smooth, scraping down sides of bowl as needed. 

Karen from Quincy, CA just won $50 for this recipe and photo! Submit yours here.

Coco n oat Balls Recipe photo
Coco'n'oat Balls
photo by recipe author

Servings: 12
Preparation Time: 10 minutes

Stir together oil, cocoa, honey, almond butter and salt in a mixing bowl. Add coconut and oats and mix until coated. Line cookie sheet with wax paper. Form mixture into tiny balls and place on wax paper. Freeze for a couple hours and enjoy!

This recipe is very forgiving. Add or subtract amounts to taste.

Option: Instead of steel-cut oats, use 1 1/2 cups old fashioned oats and eat straight from the bowl without freezing.  

Sharla from Boise, ID just won $50 for this recipe and photo! Submit yours here.

Gluten Free Fresh Strawberry Coconut Flour Muffins Recipe photo
Gluten Free Fresh Strawberry Coconut Flour Muffins
photo by recipe author

Servings: 18 muffins
Preparation Time: 15 minutes

Preheat oven to 350 degrees ºF.

Combine all ingredients except for strawberries. Mix well, making sure to get rid of all lumps in the batter. Gently fold in strawberries.

Grease muffin pans well or use muffin cups. Measure 1/4 cup of batter into each muffin. This makes 18 muffins. Bake 25-30 minutes until muffins are cooked. 

Joy from Lobelville, TN just won $50 for this recipe and photo! Submit yours here.

Grain Free Coconut Granola Recipe photo
Grain Free Coconut Granola
photo by recipe author

Servings: 12

Preheat oven to 350 degrees ºF.

Combine almond flour, salt and baking soda in a bowl. In a larger bowl mix coconut oil, honey and vanilla. Stir dry mixed ingredients into wet until combined. Stir in coconut chips, pumpkin seeds, sunflower seeds, nuts and raisins.

Grease a 9x 13 metal pan with coconut oil. Spread dough evenly, separating slightly. Sprinkle with cinnamon. Bake in preheated oven for 10-12 minutes, checking after 5 minutes and turning pieces over. Bake until lightly browned; don't overcook.

Cool. Store in a tightly sealed container for a week. Can be kept longer in the refrigerator. 

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal. 

Tricia from Florissant, MO just won $50 for this recipe and photo! Submit yours here.

Grain Free Olive Garlic Crackers Recipe photo
Grain Free Olive Garlic Crackers
photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

Combine flour, salt and garlic in a large mixing bowl and add in the olives.

Pour the melted butter and egg over the mixture and stir until combined.

Place the dough on a piece of parchment paper with another piece of parchment placed over top.

Press the dough dough a bit and then roll it out with a rolling pin until it's about 1/4 inch thick.

Using a pizza cutter or sharp knife, cut the crackers into the desired size.

Bake at 350 ºF for 15-20 minutes or until golden on top.

Store in an airtight container, glass is my favorite.

Kate from Highlands Ranch, CO just won $50 for this recipe and photo! Submit yours here.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Chocolate Coconut Pots de Crème Recipe photo
Chocolate Coconut Pots de Crème
photo by recipe author

Servings: 5-6
Preparation Time: 6 minutes + chill time

Heat 3/4 cup or 1/2 can of full fat coconut milk in a small saucepan on the stovetop until it is steaming hot but not boiling.

While it is heating, break 2 eggs directly into a blender. Add the semi-sweet or bittersweet chocolate chips or roughly chopped chunks, honey and vanilla. Cover the blender jar and turn on. It will be rough with the chocolate but just keep it going for 30 seconds or so.

Carefully remove the lid and begin pouring in the hot coconut milk in a slow stream so as to gradually heat the eggs. The more you pour in, the more the mixture will smooth out. When all the coconut milk is incorporated, pour into ramekins (5 or 6) and chill in refrigerator until ready to eat (at least 3 hours). 

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)  

Karen from Quincy, CA just won $50 for this recipe and photo! Submit yours here.

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