Tropical Green Organics

To be updated

Ultimate Organic Peanut Butter Cookies


1 cup organic peanut butter
1 cup coconut sugar
1 free range egg (farmer markets are best source)
1 teaspoon non-aluminum baking powder


Preheat oven to 350. Add the peanut butter to the bowl of a stand mixer, and mix on medium speed for about 20 seconds to loosen up the texture. Add the coconut sugar and baking powder and beat on medium speed until the mixture is light and fluffy (about 30-60 seconds). In a separate bowl, lightly beat the egg, then add into the peanut butter mixture. Mix on low speed until egg is fully incorporated. Drop by rounded tablespoons onto an ungreased cookie sheet. Lightly press down with the bottom of a glass dipped in coconut sugar to about 1/2" thickness. Bake on center rack of oven for 8-10 minutes or until edges are lightly browned. Remove from oven and allow to cool on baking sheet 3 minutes. Remove to wire racks to finish cooling.

Coconut water is an ideal drink for weight loss. It is low in calories and easy on the stomach.
#Coconut #Health #TropicalCoconut

Tropical Green Organics

Coconut Flour 1lb (16oz)100% Organic Coconut Flour
#Coconut #Health #TropicalCoconut is a delicious, healthy alternative to wheat and other grain flours. Ground from dried, defatted coconut meat, coconut flour is high in fiber and low in digestible carbohydrates. A single 2 Tbsp serving of coconut flour delivers 5 grams of fiber with only 8 grams of carbs. This makes it ideal for th...

Red Velvet Cupcakes with Sugar-Free Cream Cheese Frosting


Red Velvet Cupcake:

1 1/4 cups whole wheat pastry flour (or all-purpose flour)
1/4 cup coconut sugar
2 Tablespoons natural cocoa powder (not dutch processed)
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 cup steamed (but cooled) beets (about 2-3 large beets), pureéd until smooth
½ cup agave syrup
1/3 cup coconut oil, melted at room temperature
2 T lemon juice
1 tsp vanilla extract
1 tsp chocolate extract
Sugar-Free Vanilla Cream Cheese Frosting
2/3 cup vegan cream cheese (non-hydrogenated)
1 T agave syrup
1 tsp lemon juice
1 tsp vanilla extract
1-2 stevia packets (about ½ – 1 tsp powdered stevia)


Red Velvet Cupcake:

Preheat your oven to 350 degrees and line a 12-muffin tin with liners. In a large bowl, whisk together the dry ingredients. Set aside. In the bowl of a food processor, process the beet pureé, agave syrup, coconut oil, lemon juice, and vanilla and chocolate extracts. Process until completely smooth. Add the wet mixture to the dry ingredients and mix until just combined. Equally distribute the batter between your prepared tins, and bake for 18 – 22 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before applying the cream cheese frosting. If you want to have the crumbles on top of your frosting, reserve one cupcake and do not apply frosting to it. Instead, crumble it up into a bowl, and once you are done frosting the other cupcakes, sprinkle the crumbs on top. Enjoy!

Coconut improves the insulin secretion and utilization of blood glucose. It controls diabetes by positively affecting the hormones for blood sugar control.
#Coconut #Health #TropicalCoconut

Tropical Green Organics

Coconut Chips 3.17 oz, 100% Organic Coconut Chips#Coconut #Health #TropicalCoconut Tropical Green Organics brings perfectly delicious toasted Coconut chips to your family. Our coconut chips are just perfectly toasted to have the best crunch in the world. They are crunchy and provide satisfaction as an excellent snack. These chips do not contain any trans fat or cholesterol. Our Co...

3 Reasons To Add Coconut Oil To Your Coffee By Lindsay Sibson Lattes, mochas, cappuccinos…. oh, how I love you so. Creamy, silky, steamy and sweet - what is there NOT to love about these de(...)



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