It’s the coziest time of year…
The air is brisk enough to breathe normal again and slowly sip each aroma of autumn.
What is it about this season that makes us slow down and linger in the kitchen a little longer. Maybe because standing over that tea kettle or pot of stew finally feels good!
In honor of this new season, we want to give you some new autumn recipe ideas - ALL DAIRY FREE.
Each recipe has been tested and made with our RAW Virgin Coconut Oil. That fresh and light taste and premium quality of coconut oil pairs perfectly in each recipe you’ll find below.
It’s never too late for a fresh perspective, new outlook, or new motivation for this upcoming season.
Some of these recipes were developed and created with the intention to use Dignity RAW Coconut Oil. Some of these recipes were developed and found to be EXCELLENT, but needed some tweaking to either make it healthier or allergen friendly. These have been retested with Dignity’s RAW Coconut Oil (by our team) and we’ve had great results! Don’t be afraid to tweak as you need.
This is your creation. ENJOY!
- 1 cup sliced almonds
- 3/4 cup oats
- 1/2 cup shredded coconut
- 1/4 cup pumpkin seeds
- 1/4 cup walnuts
- 1/3 cup ground flaxseed
- 1/3 cup honey
- 1/4 cup almond butter
- 2 tbsp raw coconut oil
- 1 tbsp cinnamon
- 1/2 tbsp almond extract
- 1 tsp salt
1. Preheat oven to 325 degrees F
2. Combine all dry ingredients (except ground flax) in a bowl.
3. Melt honey, almond butter, and coconut oil in a small sauce pan over low heat.
4. Stir in cinnamon, almond extract, and salt.
5. Poor gloopy mixture over the dry and stir to coat.
6. Add flax and stir to combine.
7. Spread onto lined baking sheet and bake for 15 minutes.
8. Remove from oven, stir, then press down firmly before returning to oven.
9. Bake another 15-20 minutes until browned.
10. Let cool completely.
- 4 medium sweet potatoes
- 3/4 cup coconut sugar (sub brown sugar)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup plant based milk
- 1/4 cup melted raw coconut oil
- 2 eggs lightly beaten
SWEET & SAVORY BACON PECANS (TOPPING)
- 6 slices thick cut bacon chopped
- 3/4 cup brown sugar (sub brown sugar)
- 1/3 cup all-purpose flour (sub gluten free)
- 1 1/2 cups raw pecans roughly chopped
- 1/3 cup ghee (sub raw coconut oil)
- 1/2-1 teaspoon cayenne pepper
- 2 tablespoons fresh sage chopped
- 1-2 teaspoons fresh rosemary chopped (optional)
1. Preheat your oven to 400 degrees F.
2. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.
3. Meanwhile, make the topping. Heat a large skillet over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate and set aside. Next, add the brown sugar, flour, pecans, ghee, cayenne, sage and rosemary (if using) to a bowl and mix to combine. Stir in the fried bacon.
4. Reduce the oven temperature to 350 degrees F.
5. Peel the skins away from the flesh of the sweet potato and add the sweet potato to a mixing bowl. Mash well. Mix in the coconut sugar, vanilla, cinnamon, df milk, coconut oil, and eggs until fully combined.
6. Pour the sweet potatoes into a greased casserole dish (I used an oval). Spread the pecan topping over top of the sweet potatoes. Bake for 30-40 minutes or until the pecans are golden. Remove from the oven and serve warm.
- 2 eggs
- 1 tbsp flax meal
- 3 tbsp coconut sugar (sub 2 tbsp honey or maple syrup)
- 1/2 cup pumpkin puree
- 1 mashed banana (you can take this out and add almond butter or use 3 eggs)
- 1/4 cup melted raw coconut oil
- 2 cups blanched almond flour or coconut flour (add extra flour if you sub sugar for honey or maple syrup)
- 3 tsp baking powder
- 1/2 tsp sea salt
- 1 cup dark chocolate chips
- 1/2 cup chopped pecans for the topping (optional)
1. Preheat oven to 350 F.
2. In a large bowl, mash the banana into the pumpkin puree.
3. Then, add the coconut oil and stir until you have a smooth consistency.
4. In a small bowl, whisk together the eggs, flax meal, and coconut sugar.
5. Add to the large bowl with the banana and pumpkin.
6. Next, add the dry ingredients to the large bowl of wet ingredients - almond flour, baking powder, and sea salt.
7. Mix well and add more almond flour if you need
8. Once batter reaches desired consistency, fold in the chocolate chips!
9. Grease a muffin tin with some coconut oil (or use muffin cups) and fill the tins with the batter until almost full.
10. Bake for 20 minutes and allow to sit in the muffin tin for a few minutes before transferring them to a cooling rack.
**Make sure to test the center of the muffins with a toothpick. If the batter is sticking to the pick, that tells you it needs more time.
While this vegetable is hot and in season, use it! There’s so many things you can make with squash!
Here is a message from our friend Tracey, at Whole Daily Life:
”I try not to play favorites, but these babies are pretty persuasive. Who else is excited for winter squash season? I’m looking forward to butternut soup, roasted delicata, and kabocha in my curries. All I did here was cut these in half and rub down with Dignity’s Coconut Oil. Then, place face down on a parchment lined baking sheet and roast at 350 for about 30 minutes. I scooped out the seeds and then froze the flesh in chunks for smoothies, soup, or mashes. I got these at Trader Joesfor $0.99 each!”
This recipe is AWESOME as is! You can switch the dried fruit out with cranberries, cherries, berries, goji berries.. it all works.
More recipes that are awesome just the way you see them :)
Now... the moment you’ve been waiting for.. time for DESSERT.
Our team and families have personally experienced the glory of this pumpkin pie (and devoured it!) Make sure to use our premium raw virgin coconut oil and it is DELISH!