Mango and Watermelon Poke Cake ~ Entry #4

The 2nd Annual Mystery Basket Challenge Entry #4, littleekitchen Mango and Watermelon Poke Cake CLICK HERE TO VOTE!   Cake Ingredients: 1/4 cup ghee (or butter) 1/4 cup coconut oil (not melted) 1 cup coconut palm sugar 1 cup macadamia nuts ground in high powered blender 4 eggs 1 cup coconut flour 2...

Pate’ Bites ~ Entry #5

The 2nd Annual Mystery Basket Challenge Entry #5, Denise Bacon Pate’ Bites CLICK HERE TO VOTE! Crust: 1 cup Macadamia Nuts 1 cup Raw Pumpkin Seeds 2 tablespoon Coconut Flour 1 tablespoons Butter ¼ teaspoon Salt 1 tablespoon Water In a food processer on high speed process nuts, seeds until fine (there...

Pumpkin Encrusted Swordfish with Mango Salad ~ Entry #7

The 2nd Annual Mystery Basket Challenge Entry #7, Cara Cicalese Flaherty Pumpkin Encrusted Swordfish with Mango Salad CLICK HERE TO VOTE! Ingredients: 2  Swordfish filets 2.25 oz pumpkin seeds ¼ cup  coconut flour 1 tablespoon cinnamon Dash White pepper 1 Avocado 2 Mangoes Lime juice 1 egg or egg...

Blushing Mango Pancakes with Pumpkin Seeds ~ Entry #8

The 2nd Annual Mystery Basket Challenge Entry #8, Alisha Zamora Blushing Mango Pancakes with Pumpkin Seeds CLICK HERE TO VOTE! 1/4 cup coconut flour 1 cup almond flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder Pinch of sea salt 3 eggs 3/4 cup beet purée 3/4 cup mango purée 1/4 cup pumpkin...

Salted Caramel Ice Cream

Caramel: 2 tablespoon raw honey 1/2 teaspoon sea salt 1/4 cup coconut cream 1 tablespoon organic butter or ghee 1/4 teaspoon vanilla Ice Cream: 13.5 ounce can of coconut milk 1/4 cup raw honey 1 vanilla bean, split lengthwise and seeds scraped 2 egg yolks In a small saucepan, heat caramel ingredients on...