Harvest Time Recipes

 3 Tbsp coconut oil
2 medium onions, diced
1/2 tsp sea salt
1 tsp cumin
1 tsp caraway
1 tsp coriander
pinch red pepper flakes
3 medium size beets, cleaned and diced
2 large carrots, cleaned and diced
6 cups vegetable broth or bouillon 
1 Tbsp lemon juice 
yogurt and dill garnish (optional) 

Heat the coconut oil on medium heat until melted. Add onions and a 1/4 tsp sea salt. Saute about 4 minutes until onions are turning golden and you begin to smell them. Stir in cumin, caraway, and red pepper flakes and saute until well combined. Add the beets, carrots and 1/4 tsp sea salt and stir a minute or two to combine the veggies and the spices.  Add the vegetable broth and bring to a boil. Reduce heat to a simmer, cover and cook until beets and carrots are tender, about 25 minutes. Let cool and puree with emulsion blender or regular blender. If using a regular blender let soup cool and transfer in small batches until its all pureed to a smooth consistency.  Add lemon juice. Adjust the seasoning to your liking. Add more red pepper flakes for more heat.  When serving, add a spoonful of yogurt and a sprinkle of  dill as a garnish if you feel like getting fancy.   

This recipe uses Cassava flour which is made from Yuca (pronounced Yoo-ka). Yuca is a large root vegetable that looks similar in size and shape to a sweet potato.

Ingredients:

3 overripe bananas

3 eggs

½ cup coconut sugar

½ cup coconut milk, canned

2 T coconut oil, melted

2 tsp vanilla extract

1 ½ cups cassava flour

1 tsp baking soda

Pinch of sea salt

2 tsp cinnamon

Directions: Preheat oven to 350 degrees. In a large bowl, mash the bananas by hand or with an electric mixer.  Mix in the eggs. Add the coconut sugar, coconut milk, coconut oil and vanilla and combine thoroughly. In a smaller bowl combine the cassava flour, baking soda, salt and cinnamon. Slowly mix the dry mixture into the wet mixture until fully combined. Pour the batter into a standard size loaf pan lined with parchment paper. Bake for 1 hour and 15 minutes. Test with a fork to make sure the center of loaf is fully cooked. Let cool. Enjoy with a spread of butter or nut butter.  I like mine with sunflower butter.

3 cups fresh figs                                    
2 large apple
1 cup dry oats
1/2 cup almond flour
2 Tablespoons shredded coconut
1/4 tsp cinnamon
1/4 tsp salt
1/4 cup chopped walnuts
1/2 cup local honey
2 Tablespoons melted coconut oil
2 tsp vanilla extract

Directions:  Preheat oven to 350 degrees. Grease 8 inch square pan with coconut oil. Thinly slice the figs and place them in pan. Peel, core and thinly slice the apples and place in the pan. Toss to combine. Place oats, almond flour, shredded coconut, cinnamon, salt, and walnuts in a bowl and combine. In a small saucepan combine coconut oil, honey, and vanilla and melt on low heat until evenly mixed. Spoon 2 T of honey mixture directly on fruit. Pour the rest into the bowl with the dry ingredients and mix with wooden spoon. Spoon the crumble onto the fruit spreading evenly. Bake for 20 minutes. Cool before serving. 

Ingredients: 

2 eggs

½ cup pumpkin 

¼ cup maple syrup

2 T. coconut oil, melted 

1 ½ cups almond meal

¼ tsp salt

¼ baking soda

¼ baking powder

¼ tsp each - cinnamon, ground ginger, cardamom 

2 T. shredded coconut 

Directions: 

Preheat oven to 350 degrees.  Grease muffin tin with coconut oil. In a medium sized mixing bowl whisk  eggs and add in pumpkin. Stir in maple syrup and melted coconut oil. In a separate bowl combine almond meal, salt, baking soda, baking powder, and spices.  Add the dry ingredients to the wet ingredients and mix until combined. Divide the batter into 6 large or 12 small muffins. Sprinkle with shredded coconut. Bake for 25 minutes or top begins to brown. Enjoy!