GrassFedTraditions.com HouseholdTraditions.com

HouseholdTraditions.com

Recipes Blog


Submit your own Coconut Recipes and earn $50.00 in gift certificates! Details here.

Coconut Chia Fruit Pudding Recipe Photo
Coconut Chia Fruit Pudding
photo by recipe author

Servings: 1
Preparation Time: 30 minutes

  • 1/2 cup diced fruit of your choice (for this recipe I used strawberries)
  • 1 tablespoon raisins (optional)
  • 1/4 cup coconut milk*
  • 4 teaspoons chia seeds
  • 1/2 cup orange juice
  • 1/8 teaspoon vanilla extract
  • A dash of organic cinnamon powder (optional)
  • 1 teaspoon shredded coconut

Put the diced fruit and raisins in the serving bowl or a glass. Add coconut milk, chia seeds, orange juice, vanilla extract and cinnamon in a small mixing bowl and stir. Pour this mixture on the top of fruit and raisins. Top with shredded coconut.

Refrigerate for at least 30 minutes (or chill overnight) and serve. 

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

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

Gluten Free Coconut Cinnamon Roll Cake Recipe Photo
Gluten Free Coconut Cinnamon Roll Cake
photo by recipe author

Servings: 24
Preparation Time: 20 minutes

BATTER

TOPPING

GLAZE

Preheat the oven to 350 degrees ºF. Generously butter a 9x13" pan. 

Prepare the batter by combining the flours, salt, and baking powder in a large mixing bowl. Make a well in these ingredients and add in the honey, milk, eggs, and vanilla extract. Whisk these together and slowly begin incorporating the surrounding dry ingredients. When these are partially mixed together, pour in the melted coconut oil. Stir together just until combined. Scrape the batter out into prepared 9x13" pan.

Prepare the topping by combining the butter and honey together in a small saucepan. Put this over low heat and allow them to melt together. Remove from heat and stir in coconut flour and cinnamon.

Scoop the topping on top of the batter into even piles and then use a butter knife to swirl this roughly into the batter. This will be a little messy and may not swirl perfectly but it will all incorporate during baking.

Place cake in oven and bake for 30-35 minutes, or until center is just barely set when a toothpick or knife is inserted.

Remove and allow to cool to room temperature.

Prepare glaze by creaming together all ingredients with a fork. Spread this thinly over cake. Slice and serve. 

Shannon from Santa Anna, TX just won $50 for this recipe and photo! Submit yours here.

Buttery Breakfast Chai Recipe Photo
Buttery Breakfast Chai
photo by recipe author

Servings: 2
Preparation Time: 5 minutes

Place all ingredients in a blender and blend until frothy. Pour into two glasses and serve hot. 

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

Gluten Free Carrot Cake with Tangy Vanilla Frosting Recipe Photo
Gluten Free Carrot Cake with Tangy Vanilla Frosting
photo by recipe author

Servings: 18
Preparation Time: 1 hour

Cake Ingredients: 

Frosting Ingredients:

Cake directions:

Preheat oven to 350 ºF.

In a large mixing bowl, combine dry ingredients. Add in wet ingredients and blend again with your mixer. Mix in optional nuts and raisins.

Grease a 9X13 glass cake pan with coconut oil or 2 round cake pans. Pour batter into pan(s).

Bake times: Large pan: 35-45 minutes. Round pans: 35 minutes. Cake is done when tester inserted into center of cake comes out clean.

Cool completely.

Top with Tangy Vanilla Frosting. Store in fridge (no preservatives here!)

Frosting directions:

Blend the ingredients until light and fluffy. It will take several minutes on high speed with an electric mixer. 

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

Roasted Butternut and Fennel Soup Recipe Photo
Roasted Butternut & Fennel Soup
photo by recipe author

Servings: 12
Preparation Time: 1 hour

Preheat oven to 400 degrees ºF.

In a large roasting pan, combine squash, fennel, onion, olive oil, sage, salt, cumin, paprika and pepper. Stir until all veggies are coated with oil and seasonings. Roast in preheated oven for about 30 minutes or until soft.

Pour roasted vegetables into a large pan. Add in 1/2 cup milk. Using an immersion blender, blend squash and milk together until smooth. Add in additional milk as necessary to get desired consistency. If necessary, warm soup on stovetop.

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

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.

Gluten Free Pumpkin Bread & Muffins Recipe Photo
Gluten Free Pumpkin Bread & Muffins
photo by recipe author

Servings: 12
Preparation Time: 1 hour

Preheat oven to 350 ºF.

In a large mixing bowl, combine dry ingredients. Add in wet ingredients and blend again with your mixer. Mix in chocolate chips if using.

Grease 4 mini loaf pans with coconut oil or 1 large loaf pan or 12 muffin liners. Pour batter into your pans.

Bake times: Mini loaves: 35-40 min. Large loaf: 60-70 min. Muffins: 30-35 min. Check with a toothpick.  

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

Coconut Cilantro Chutney Recipe Photo
Coconut Cilantro Chutney
photo by recipe author

Servings: 1/4 cup
Preparation Time: 10 minutes

  • 3 tablespoons unsweetened shredded coconut
  • 1/3 cup fresh organic cilantro chopped (weighed approximately 0.80 oz)
  • 1/8 teaspoon Himalayan pink salt
  • 1 green Thai chili pepper
  • 1/4 teaspoon chopped ginger
  • 1 teaspoon organic cumin seeds
  • 1/4 cup water
  • 1 teaspoon lemon juice

Pulse all of the ingredients in a food processor, except water and lemon juice. Add water as necessary to get the desired consistency. Pulse again. Remove in a serving bowl. Finally add the lemon juice over chutney and mix well. 

Serve fresh. Can be enjoyed with tortilla chips or used like pesto in a sandwich. This chutney can be stored in an airtight container for up to a week in the refrigerator. 

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

Key Lime Coconut Candies Recipe Photo
Key Lime Coconut Candies
photo by recipe author

Servings: 12-16
Preparation Time: 10 minutes

In a small bowl, stir together all of the ingredients, reserving half of the lime zest. Spoon the mixture into candy cup wrappers.

Sprinkle the reserved lime zest over the tops of the candies and then refrigerate until firm. This makes about a dozen if you use large candy cups, or up to two dozen small ones.

Store in the refrigerator. 

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

No Bake Triple Coconut Seed Bars Recipe Photo
No Bake Triple Coconut Seed Bars
photo by recipe author

Servings: 20
Preparation Time: 10 minutes

In a large mixing bowl, combine coconut cream concentrate with coconut oil, vanilla, and raw honey. Stir well with a fork until combined. 

Add the coconut flakes, chia seeds, hemp seeds, flax seeds, tapioca starch, and salt. Combine very thoroughly with a fork until homogenous.

Scrape mixture into a 9x13 pan. Pat down evenly with a spatula or clean hands. Cover and refrigerate several hours, or until hardened. 

Remove from refrigerator and cut into 2" squares. Return to refrigerator for storage. Makes a great high-energy gluten-free snack! 

Shannon from Santa Anna, TX just won $50 for this recipe and photo! Submit yours here.

Honey Whole Grain Einkorn Banana Bread Recipe Photo
Honey Whole Grain Einkorn Banana Bread
photo by recipe author

Servings: 8
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF. Grease a loaf pan with additional coconut oil or butter. Set aside.

Whisk flour, salt, baking soda and cinnamon together. In a separate bowl beat eggs and honey together until well combined. Pour oil in while still beating and add bananas, sour cream and vanilla. Add flour mixture and chocolate chips (if using) and quickly mix just until almost completely combined. Batter should still be lumpy.

Pour into prepared loaf pan and bake for 45-60 minutes, when a toothpick inserted into center comes out clean.

Recipe courtesy Sarah Shilhavy 

Flourless Pumpkin Coconut Butter Cookies Recipe Photo
Flourless Pumpkin Coconut Butter Cookies
photo by recipe author

Servings: 15-18
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF. 

Place the coconut cream concentrate, pumpkin and egg in a food processor and combine until smooth. Add in the sweetener, spices and salt and mix well. Place the batter in a bowl and stir in chocolate chips, if using.

Spoon the dough onto a parchment lined cookie sheet. Slightly press down the dough since these will not spread. If dough is too sticky, bake for a few minutes, remove and then you will be able to press down.

Bake in preheated oven for about 15 minutes. Remove cookies and place on a cooling rack to set up. Store in an airtight container, I prefer a glass jar.

Notes
*To soften the coconut cream concentrate, place the jar into a saucepan filed with water. Heat over medium heat until it has softened.

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

Moroccan Breakfast Hash Recipe Photo
Moroccan Breakfast Hash
photo by recipe author

Servings: 4
Preparation Time: 25 minutes

In a large skillet, sauté potatoes in oil. Sprinkle garlic and seasonings over potatoes and stir until combined. Sauté for about 15 minutes over low-medium heat or until potatoes are cooked through. The smaller the potato pieces, the faster the dish will cook. 

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.

More Entries

Weekly Sales
Click Here

Current Sales

FREE SHIPPING
FREE Shipping!
Domestic Ground Shipments
FREE Shipping Coupon
Enter Coupon Code
11143
until midnight EST
November 3rd
Liquid Soap Pumps
Buy 1 Get 1 FREE!!
Liquid Soap Pumps
8 oz. ea.
Virgin Coconut Oil
Liquid Soap Pumps
Retail: $15.00 (for 2)
Now: $7.50 (for 2)
until Sunday November 2nd
Grass-fed Beef
40% OFF!!
Liquid Soap Pumps
Grass-fed Beef
• Top Round Steaks
• Short Ribs
until Sunday November 2nd
Book
40% OFF!!
Unlocking the Mysteries of Creation
Unlocking the Mysteries of Creation
Retail: $34.99
Now: $20.99
until Sunday November 2nd
Moisturizing Lotions
40% OFF!!
Liquid Soap Pumps
8 oz. ea.
Virgin Coconut Oil
Moisturizing Lotions
Lavender for example...
Retail: $21.50
Now: $12.90
until Thursday November 6th
Book
30% OFF!!
Cure Tooth Decay
Cure Tooth Decay
Retail: $28.97
Now: $20.29
until Thursday November 6th