KC's MUFFIN CAKES
COCONUT DESSERT SAUTÉ
CORN AND RICE BREAD
COCONUT OIL BISCUITS
PLANTAINS IN RED
PALM OIL
KC's
MUFFIN CAKES
INGREDIENTS
· 1 ¾ cup cake flour
· 1 cup sugar or alternative sweetener
· ½ cup melted coconut oil
· 2 eggs
· ½ cup milk
· ½ tsp. salt
· 1 ¾ tsp baking powder
· 1 tsp vanilla
DIRECTIONS
Sift the flour. Resift with the sugar. Add the remaining ingredients
and beat with a whisk or an electric mixer for 2-3 minutes. Pour
into cupcake pan and bake at 350 for about 30 minutes. Serve warm
with coconut oil and jam.
Serves 4-6
COCONUT
DESSERT SAUTÉ
INGREDIENTS
· 2 bananas, peeled and sliced
· 2 mangoes, peeled and cubed (optional)
· 1 pineapple, peeled, cored, and cubed
· 2 oranges, peeled and cubed
· 3 tbsp coconut oil
· ¼ cup white wine
· ½ tsp ground coriander
DIRECTIONS
In a wok or large skillet, sauté all ingredients until thick
texture occurs. Serve over vanilla ice cream. Garnish with fresh
raspberries and orange zest.
CORN AND
RICE BREAD
INGREDIENTS
· 2 cups ground white cornmeal
· 1 ½ cup whole milk
· 3 eggs
· 1 cup cooked rice
· 1 tbsp Red Palm Oil, melted
· 2 tbsp Coconut Oil, melted
· 1 tbsp baking powder
· 1 tsp salt
DIRECTIONS
Sift together the dry ingredients. Beat the eggs well in a separate
bowl. Mix the eggs with the melted oil, rice and milk. Add to the
dry ingredients. Mix well. Pour the mixture into a well oiled shallow
baking pan, and bake at 400 degrees for 30 minutes.
Serves 4-6
COCONUT
OIL BISCUITS
INGREDIENTS
· 2 cups flours
· ¾ cup milk
· 5 tbsp Coconut Oil
· 4 tbsp double acting baking powder
· 1 tsp salt
DIRECTIONS
Sift together the dry ingredients. With fingertips, or a pastry
blender, quickly mix together the dry ingredients with the coconut
oil. Stir in the milk to make a soft dough. Turn the dough onto
a well floured board and kneed for 1 minute. Roll the dough into
a sheet, ½ inch thick, and cut out shapes with a biscuit
cutter or knife. Bake the biscuits on a well oiled sheet at 400
degrees for 10-12 minutes or until browned.
Serves 4-6
PLANTAINS
IN RED PALM OIL
INGREDIENTS
· 2 Tbsp of Red Palm Oil
· 4 plantains (they don't have to be completely ripe)
· ½ tsp cinnamon
· ½ cup brown sugar
DIRECTIONS
· Heat the oil in a large skillet. Peel plantains. Cut plantains
into disks of equal thickness. Fry the plantains in the hot oil
for several minutes, until they are golden brown. Add remaining
ingredients and stir until plantains are coated. Serve over vanilla
ice cream or covered with a small amount of cream.
Serves 3-4
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