Cooking with Coconut Oil – Includes Bonus Sweet Surprise Cherry Pie Recipe

by Candice Rose Clifford on March 24th, 2014


gluten free coconut oilI first became introduced to coconut oil when I purchased the BabycakesNYC cookbook. Not only does coconut have a great flavor, but it’s a great substitute to make egg-free french toast and easily substitutes in exchange for canola oil when baking.

While I am no nutrition expert, I’m a nutrition guru, who loves to learn about the health benefits of different foods.  After all, you are what you eat, right?

Personally, other than particular ingredients (i.e. trans fats, high fructose corn syrup) I don’t believe in the idea of ‘good food’ ‘ bad food.’ (Note: Not pertaining to avoiding certain foods because of health restrictions) This doesn’t foster a healthy relationship with food.  When it comes to my diet I’m one who fully believes in moderation.  I believe in listening to what my body needs, and I believe it’s important to understand what I’m are putting into our bodies.

The internet is wonderful, but the internet is also a tool that you have to be careful about.  You can’t believe everything you read on the internet.  Not all sites are created equally. This is especially true when it comes to diet and nutrition.  It’s challenging to determine if the site is providing you with accurate information.  To help with this confusion, I like to visit sites like the American Dietetic Association.

The take away is that there seems to be a need for more research on the benefits of coconut oil.  While it is higher in fat when compared to butter, there “maybe neutral, if not beneficial properties” of coconut oil since if contains lauric acid (raises good and bad cholesterol). When choosing a coconut oil virgin (unrefined) options are better than partially hydrogenated coconut oil, and like most foods, coconut oil should be used in moderation.

LouAna coconut oil is a great example of a non-hydrogenated coconut oil. I recently received a sample of this product and tested it out when making some pancakes, and my favorite french toast.  Both recipes came out perfect!

LouAna stated, “Coconut oil is popping up everywhere these days as a great vegan product. While it’s wonderful for baking because of its high smoke point, it’s also ideal for sautéing veggies or making the perfect crunchy granola – the possibilities with coconut oil are endless. LouAna Coconut Oil is delicate and light, and has all the health benefits without any coconut smell or taste, making it an easy swap for all of your favorite recipes. It is vegan as well as contains beneficial fatty acids, zero trans-fat, and no cholesterol. LouAna is not only affordable, but the brand has a ton of ideas for how to use their product and has also created a set of delicious and nutritious recipes including Sweet Surprise Cherry Pie.”

Sweet Surprise Cherry Pie
Crust
  1. 2 1/4 cups gluten-free flour, plus additional for rolling out dough
  2. 1/2 teaspoon salt
  3. 2 tablespoons granulated sugar
  4. 1 cup plus 2 tablespoons Lou Ana Coconut Oil
  5. 1/3 cup ice water

 

Cherry Filling
  1. 6 cups sweet cherries (pitted), or 6 cups pitted frozen cherries
  2. 3/4 cup sugar
  3. 1 lemon, zested about 1 teaspoon zest, and juiced, about 1 tablespoon juice
  4. 1 teaspoon ground cinnamon
  5. 1 tablespoon vanilla extract
  6. 1/4 cup quick-cooking tapioca

 

Instructions
  1. In a large bowl mix together flour, salt, and sugar. Add LouAna Coconut Oil and using both hands, rub mixture through your hands until the Coconut Oil is evenly distributed in the flour mixture.
  2. Sprinkle ice water over mixture. Mix together until just combined. Form dough into two balls. Flatten each into 4-inch-wide disk. Wrap separately in plastic wrap until ready to roll out.
  3. Pre-heat oven to 400 degrees. Toss fruit with sugar, lemon juice and zest, cinnamon, vanilla extract and tapioca; let stand for 15 minutes.
  4. Roll dough disk on lightly floured surface into 10-inch circle, about 1/8-inch thick. Or roll between two sheets of parchment. Transfer and place dough into 9-inch pie pan. Cut off any excess dough from pie pan.
  5. Spoon fruit mixture, including juices, into pie shell. Refrigerate until ready to top with remaining dough.
  6. Roll other dough ball on lightly floured surface into 10-inch circle. Using a small heart-shaped cookie cutter, cut enough hearts to cover the top of the pie. (The number of hearts needed will depend on the size of the cookie cutter and whether you decide to overlap.)
  7. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.
  8. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours. Serve with fresh whipped cream or vanilla ice cream.

 

 

 

Thanks LouAna for sending me your product. I really enjoyed it. To learn more about LouAna coconut oil, visit their website.

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Author Information: Candice Rose Clifford
After being diagnosed with non-celiac gluten sensitivity Candice started Embrace G-free. On this honest account you will find posts which empower you to live your happiest and healthiest gluten free life, in addition to recipes, product reviews, and resources.
http://www.embracegfree.com
http://facebook.com/embracegfree
Find Me on Twitter: CandiceRose90


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3 Responses to “Cooking with Coconut Oil – Includes Bonus Sweet Surprise Cherry Pie Recipe”

  1. Oh, thank you very much for posting this! It is going to aid me when I order Coconut Oil at the market! Super Extraordinary!

  2. I’m еxtremely impressed ԝith yoour writing skills as well as
    with the layout on your blog. Is this a paid theme
    or did you cսstomize it yourself? Anyway keep up the nice
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    • Candice Rose Clifford says:

      Thanks so much for your kind words. It is the World press 2013 theme, but I customized it. Happy to hear you are enjoying the posts.

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