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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. 

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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.

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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.

Coconut Quinoa Pilaf Recipe Photo
Coconut Quinoa Pilaf
photo by recipe author

Servings: 3
Preparation Time: 30-45 minutes

  • 1/2 cup uncooked quinoa
  • 2 tablespoons virgin coconut oil, divided
  • 3 tablespoons organic shredded coconut
  • 3/4 cup broth or water
  • 1/4 cup coconut milk made from coconut milk concentrate*
  • salt, to taste
  • 1/2 teaspoon organic cumin seeds
  • 1/3 cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 1/2 cup diced organic red bell pepper
  • 1/4 teaspoon organic turmeric powder
  • 1/2 teaspoon organic curry powder (optional)
  • 1 cup finely chopped organic spinach
  • 2 tablespoons toasted cashews
  • 1 tablespoons raisins

Rinse quinoa thoroughly in a fine mesh strainer. Let the water from the quinoa drain well.

Heat a tablespoon of coconut oil in a pot. Add quinoa and toast it for 1-2 minutes until it looks a bit dry. Add shredded coconut and stir well. To this add broth or water, coconut milk and 1/2 teaspoon salt. Bring to a boil, reduce heat and simmer covered for 15 minutes. After 15 minutes, turn of the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff quinoa with a fork. Keep aside.

In a separate pan, heat remaining coconut oil. Add the cumin seeds. When the cumin seeds start popping, add the chopped onions and garlic. Sauté until onion looks translucent. Then add the diced red bell pepper, turmeric powder, curry powder and salt. Stir well. Cover and cook till the bell pepper is cooked. Add spinach. Stir and cook until the spinach looks wilted. Turn of the heat. To this add the cooked quinoa, cashews and raisins. Mix well and serve hot. 

*Mix 1-4 teaspoons coconut cream concentrate per 1 cup water. Adjust to taste. 

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

Superfood Chocolate Cups Recipe Photo
Superfood Chocolate Cups
photo by recipe author

Servings: 24
Preparation Time: 10 minutes

Line 24 mini muffin pan cups with a paper liner; set aside.

Allow coconut oil to liquefy (warm over low heat in a saucepan if necessary) then combine remaining ingredients, mixing until evenly distributed.

Drop mixture by tablespoon into muffin cups; place muffin tin in refrigerator to harden. 

Store in refrigerator.  

Melissa from Tyler, TX just won $50 for this recipe and photo! Submit yours here.

Carrot Coconut Candy Recipe Photo
Carrot Coconut Candy
photo by recipe author

Makes 40-50 pieces
Preparation Time: 1 hour

Place the grated carrot, sugar, honey, and salt in a saucepan over medium high heat. Stir until the sugar melts. Add the lemon juice and zest, reduce heat, and simmer uncovered for 30 minutes until carrots are tender and juice is syrupy. Let cool. 

Transfer mixture to a food processor along with 1/2 cup of the shredded coconut and the coconut cream concentrate. Process until a thick paste forms.

Roll into truffle-sized balls and roll balls in the remaining shredded coconut. Place on a lined baking sheet.

Let dry for a day on the baking sheet before placing in a covered container where they will keep up to a week. 

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

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