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Edward & Sons Recipe Blog

  • Paleo Chocolate Chip Zucchini Bread

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  • Vegan Grain-Free Blueberry Crumb Cake

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  • Vegan Grain-Free Lemon Poppyseed Muffins

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  • Vegan Hearts of Palm California Rolls

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  • No Bake Chocolate Banana Flour Bites

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  • Vegan Lemon Blueberry Swirl Cheesecake Bars

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  • Sweet Potato Mushroom Kale Curry

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  • Gluten-Free Cookie Dough Brownies

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  • Vegan Mac & Cheese Balls

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  • Blueberry Lemon Pop Tarts

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  • Gluten-Free Layer Cake

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  • Vegan Vanilla Tapioca Pudding

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Baked Goods Breakfast Coconut Oil Desserts Tapioca Starch

Paleo Chocolate Chip Zucchini Bread

Pale0 Chocolate Chip Zucchini Bread Made with Native Forest Organic Virgin Coconut Oil by @delight.fuel…

Baked Goods Breakfast Coconut Flour Desserts Tapioca Starch

Vegan Grain-Free Blueberry Crumb Cake

Vegan Grain-Free Blueberry Crumb Cake Made with Let’s Do Organic Coconut Flour by @feastingonfruit This…

Baked Goods Breakfast Cassava Flour Coconut Flour Desserts

Vegan Grain-Free Lemon Poppyseed Muffins

Vegan Grain-Free Lemon Poppyseed Muffins Made with Let’s Do Organic Cassava Flour and Coconut Flour…

Hearts of Palm Main Dishes Side Dishes Snacks Veggie Sides

Vegan Hearts of Palm California Rolls

Vegan Hearts of Palm California Rolls Made with Ecuadora Organic Hearts of Palm by @thecuriouschickpea…

Desserts Green Banana Flour Shredded Coconut Snacks

No Bake Chocolate Banana Flour Bites

No Bake Chocolate Banana Flour Bites Made with Let’s Do Organic Green Banana Flour and…

Coconut Oil Desserts Frozen Desserts Snacks

Vegan Lemon Blueberry Swirl Cheesecake Bars

LEMON BLUEBERRY SWIRL CHEESECAKE BARS Made with Native Forest Organic Virgin Coconut Oil by @feastingonfruit…

Curry Main Dishes Native Forest Soups & Stews

Sweet Potato Mushroom Kale Curry

Sweet Potato Mushroom Kale Curry Made with Native Forest Organic Curry Coconut Milk by @healthylittlevittles…

Baked Goods Coconut Flour Coconut Milk Coconut Oil Desserts

Gluten-Free Cookie Dough Brownies

Gluten-Free Cookie Dough Brownies Made with Let’s Do Organic Coconut Flour by @delight.fuel When you…

Breadcrumbs Coconut Milk Main Dishes Panko Breadcrumbs Pasta Side Dishes Tapioca Starch

Vegan Mac & Cheese Balls

Vegan Mac & Cheese Balls This is the comfort food recipe you didn’t know you…

Baked Goods Breakfast Cassava Flour Coconut Flour Desserts Sprinkelz™

Blueberry Lemon Pop Tarts

Blueberry Lemon Pop Tarts Made with Let’s Do Organic Cassava Flour and Coconut Flour by…

Baked Goods Coconut Cream Coconut Milk Desserts

Gluten-Free Layer Cake

Gluten-Free Layer Cake Made with Native Forest Organic Coconut Cream and Native Forest Organic Simple…

Coconut Milk Desserts Snacks Tapioca Granules

Vegan Vanilla Tapioca Pudding

Vegan Vanilla Tapioca Pudding Made with Let’s Do Organic Tapioca Granules and Native Forest Organic…

Baked Goods Cassava Flour Coconut Flour Desserts

Grain-Free Cinnamon Churro Donut Holes

Grain-Free Cinnamon Churro Donut Holes Made with Let’s Do Organic Cassava Flour and Coconut Flour!…

Baked Goods Desserts Shredded Coconut Sweetened Condensed Coconut Milk

Grain-Free Vegan Samoas

Vegan Grain-Free Samoas Made with Let’s Do Organic Sweetened Condensed Coconut Milk and Let’s Do…

Arrowroot Starch Baked Goods Coconut Cream Desserts

Vegan Mini Cookies & Cream Cheesecakes

Vegan Mini Cookies & Cream Cheesecakes Made with Native Forest Organic Coconut Cream and Let’s…

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Instagram post 17859552560525277 Vegan Sushi! These delicious rolls are made with Ecuadora Hearts of Palm 🌴 They're super easy to make but oh so delicious 😋 Get the recipe below by @thecuriouschickpea⁠⁠ ⁠⁠ Makes 6 rolls⁠⁠ ⁠⁠ Cooked sushi rice⁠⁠ 1 can Ecuadora Organic Hearts of Palm⁠⁠ 2 tbsp vegan mayonnaise⁠⁠ 1 tsp rice vinegar⁠⁠ 1 tsp lemon juice, plus extra for the avocado⁠⁠ ¼ - ½ tsp salt⁠⁠ Black pepper⁠⁠ 1 cucumber, thinly sliced into match sticks⁠⁠ 1 avocado, thinly sliced⁠⁠ 3 sheets nori⁠⁠ Sesame seeds⁠⁠ ⁠⁠ 1. Drain the hearts of palm and chop them up into pea-sized pieces. In a mixing bowl stir them together with vegan mayonnaise, rice vinegar, lemon juice, and salt and pepper to taste.⁠⁠ 2. Cover a bamboo sushi mat with a large zip lock bag or with plastic wrap (alternatively you can use a piece of parchment paper to roll). Cut the sheets of nori in half to make 6 pieces.⁠⁠ 3. Prepare a bowl filled with water and a drizzle of vinegar to dip your fingers in to prevent the rice from sticking, dip your fingers as needed throughout the process.⁠⁠ 4. With dry hands place a piece of nori on the bamboo mat. Wet your fingers and add rice to make a thin layer covering the nori–all the way to the edges. Sprinkle sesame seeds over the rice, then flip the seaweed over so the rice is touching the mat. Add a thin layer of the hearts of palm near the edge closest to you. Above that add a thin layer of cucumber, then finally the sliced avocado. Roll the mat to roll up the sushi into a log until the edges touch. Roll the seam onto the bottom, then gently squeeze the mat to seal the roll.⁠⁠ 5. Cut the sushi by wiping the knife with a damp paper towel to clean and wet the blade between each cut. Cut in a slow rocking motion and use a sharp knife.⁠⁠ ⁠⁠
Instagram post 17976548578364352 Chocolate Peanut Butter Power Smoothie 🥜 This smoothie not only tastes like a sweet treat, but is totally nutritious and energizing too! WIN, WIN 🤩 Made with Native Forest Simple Coconut Milk by @nyssas_kitchen Get the easy recipe below, perfect as we head into summer!⁠ ⁠⁠ ⁠⁠ What's your go-to smoothie ingredient? 🍌Bananas ⁠⁠ 🫐Blueberries 🥜Peanut Butter ⁉️Add your own! ⁠⁠ ⁠⠀⁠⁠ Makes 1 smoothie⁠⠀⁠⁠ Ingredients⁠⠀⁠⁠ 1 frozen banana⁠⁠ 2 ice cubes⁠⁠ 1 scoop collagen powder or plant based protein powder⁠⁠ 1 teaspoon chia seeds⁠⁠ 2 tablespoons peanut butter⁠⁠ 1 tablespoon cacao powder⁠⁠ big pinch of sea salt⁠⁠ 1/2 teaspoon vanilla extract⁠⁠ 1 cup Native Forest Simple Coconut Milk⁠⁠ Instructions⁠⁠ ⁠⠀⁠⁠ Add all ingredients to high speed blender and blend until smooth, stopping to scrape down the sides if needed.⁠⁠ If you’re feeling extra fancy drizzle a little melted chocolate inside your cup before pouring and top with extra sliced banana and some crunchy peanuts!⁠⁠ Enjoy!
Instagram post 17925542296605795 Cookie Dough Brownies might be the best idea ever fun 🤩You've got to try this recipe if you haven't yet 🤤 Made with Let's Do Organic Coconut Flour by @delight.fuel Recipe below!⁠⁠ ⁠⁠ Servings: 16⁠⁠ Prep Time: 20 min⁠⁠ Cook Time: 40 min⁠⁠ ⁠⁠ Ingredients⁠⁠ Brownie Layer⁠⁠ 2 whole eggs (sub with 2 flax eggs: 2 tbsp flax meal + 6 tbsp water)⁠⁠ ½ cup Native Forest Organic Virgin Coconut Oil, melted⁠⁠ 1 ½ cups coconut sugar⁠⁠ ½ cup Native Forest Unsweetened Organic Coconut Milk⁠⁠ ¾ cup raw cacao powder⁠⁠ 1 ½ cup gluten-free baking flour blend (sub with all purpose flour)⁠⁠ ¼ tsp salt⁠⁠ ⁠⁠ Cookie Dough Layer⁠⁠ ⅔ cup gluten-free oat flour⁠⁠ ⅔ cup Let’s Do Organic Coconut Flour⁠⁠ ⅓ cup light agave syrup (sub with maple syrup)⁠⁠ ½ cup cashew butter, creamy (sub with peanut butter or almond butter)⁠⁠ ¼ cup tahini, unsalted⁠⁠ 1 ½ tbsp Native Forest Organic Virgin Coconut Oil, melted⁠⁠ ⅓ cup stevia sweetened chocolate chips (sub with semi-sweet)⁠⁠ ¼ tsp salt⁠⁠ ⁠⁠ Instructions:⁠⁠ 1. Preheat the oven to 350 Fahrenheit and line an 8x8 inch baking pan. ⁠⁠ 2. In a saucepan add coconut sugar and coconut milk and simmer over low-medium. Stir occasionally until coconut sugar is dissolved. This should take about 5 minutes. Set aside. ⁠⁠ 3. In a large bowl add gluten-free flour, cacao powder and salt. Mix until combined, then add eggs, coconut oil and coconut sugar milk mixture. Slowly mix together until a batter forms. ⁠⁠ 4. Pour the batter into the lined baking pan and bake in the oven for about 30-35 minutes. Once fully baked, take out the oven and let sit to cool.⁠⁠ 5. In the meantime, prepare cookie dough layer. In a medium sized bowl add all ingredients except for chocolate chips and mix/knead together until fully combined.⁠⁠ 6. Fold in chocolate chips and divide cookie dough mixture onto the baked brownie while still in the pan. With your hands press cookie dough down evenly. ⁠⁠ 7. Cut into 16 squares and serve.⁠⁠ 8. Store leftovers in an airtight container in the refrigerator for up to three days.
Instagram post 17878416611268152 💐 MOTHER'S DAY GIVEAWAY 💐 ⁠⁠ ⁠⁠ In celebration of Mother's Day today, we've teamed up with @crazyrichardspb and @letsbakebelieve for the ultimate Mother's Day Brunch with a delicious stack of peanut butter chocolate chip pancakes 🥞 😋 ⁠⁠ ⁠⁠ One lucky winner will win the ingredients to make this drool worthy stack of pancakes including:⁠⁠ 🥥 Assorted coconut prize pack from @edwardandsons ⁠⁠ 🥜 1 jar of Almond Butter, 1 jar of Creamy Peanut Butter and 1 jar of Peanut Butter Powder from @crazyrichardspb⁠⁠ 🍫 4 bags of baking chips (milk, semi-sweet, white and dark) from @letsbakebelieve⁠⁠ ⁠⁠ TO ENTER:⁠⠀⁠⁠⁠⁠ ⁠⁠⁠⁠ 1️⃣ Like this photo ️❤️⁣⁣⁠⠀⁠⁠⁠⁠ ⁠⁠⁠⁠ 2️⃣ Follow @edwardandsons, @crazyrichardspb and @letsbakebelieve (we check! 😉)⁣⁣⁣⁣⁣⁠⠀⁠⁠⁠⁠ ⁠⁠⁠⁠ 3️⃣ Tag a friend in the comments below (multiple entries allowed) 👭⁣⁣⁠⠀⁠⁠⁠⁠ ⁠⁠⁠⁠ ⁠✨BONUS: Repost this image to your feed or stories and tag all three brands for an extra chance to win!⁣ ⁠⠀⁠⁠⁠⁠ ⁠⁠⁠⁠ One winner will be selected on 5/17 and will be notified via DM! Open to Continental US residents 18 years or older. This giveaway is in no way endorsed by Instagram or Facebook. Good luck! 🎉⁠⁠⁠
Instagram post 17860713194522178 Mother's Day Brunch coming right up! Whip up these Funfetti Waffles for Mother's Day! Made with Let’s Do Organic Cassava Flour and Tapioca Starch by @peanutbutterpluschocolate Recipe below 😋 ⁠ ⁠ Ingredients⁠ 1 1/2 cups Let’s Do Organic Cassava Flour⁠ 1/4 cup Let’s Do Organic Tapioca Starch⁠ 3 tbsp sugar⁠ 1 tbsp baking powder⁠ 1/4 tsp salt⁠ 2 tbsp multi colored sprinkles gluten free⁠ 3 eggs⁠ 1/4 cup vegetable oil or coconut oil⁠ 9 tbsp almond milk⁠ 2 tbsp unsweetened applesauce⁠ 1 tsp vanilla extract⁠⠀⁠ ⁠⠀⁠ Instructions⁠ Place the cassava flour, tapioca flour, sugar, baking powder, salt and sprinkles into a mixing bowl and stir until combined.⁠ In another bowl, whisk together the eggs, oil, almond milk, applesauce and vanilla. Add the wet ingredients to the dry and stir until no dry spots remain.⁠ Prepare a waffle iron with non-stick spray and turn on medium-high heat. Cook waffles about 1/4 cup at a time for about 2-3 minutes and golden brown.⁠ Serve immediately with maple syrup and dairy free butter.⁠ Enjoy!
Instagram post 17864212832510993 Make a last minute cake for Mom! This Layered Citrus Cake with Whipped Coconut Cream is made with healthy ingredients Mom will love! 😋 Made with Native Forest Coconut Cream by @delight.fuel Get the recipe below! ⁠⁠⁠ ⁠⁠⁠ Ingredients⁠⁠⁠ Citrus cake⁠⁠⁠ 2 cups gluten-free flour blend⁠⁠⁠ 1 cup almond flour⁠⁠⁠ 1 tbsp baking powder⁠⁠⁠ ½ cup softened organic coconut oil, not melted⁠⁠⁠ 2 tbsp avocado oil⁠⁠⁠ 3 organic eggs⁠⁠⁠ 1 cup maple syrup (sub with honey)⁠⁠⁠ 1 tsp fresh rosemary, minced (optional)⁠⁠⁠ ⅔ cup unsweetened organic coconut milk (sub with other plant-based milk)⁠⁠⁠ Grapefruit zest, 1 grapefruit (sub with orange or lemon zest)⁠⁠⁠ Pinch of salt⁠⁠⁠ whipped coconut cream:⁠⁠⁠ 2 cans (27 oz) organic coconut cream⁠⁠⁠ 1 tsp date syrup (sub with maple syrup)⁠⁠⁠ ⁠⁠⁠ ⁠⁠⁠ ⁠⁠⁠ ⁠⁠⁠ Instructions⁠⁠⁠ 1. Preheat the oven to 325 degrees Fahrenheit and grease 3 6-inch springform pans with coconut oil.⁠⁠⁠ 2. In a large mixing bowl combine gluten-free flour, almond flour, baking powder, fresh rosemary and salt.⁠⁠⁠ 3. Add softened coconut oil, eggs, maple syrup and avocado oil. Beat with a hand mixer until combined.⁠⁠⁠ 4. Add coconut milk and grapefruit zest and slowly mix until combined.⁠⁠⁠ 5. Evenly pour batter into the three pans and bake in the oven for about 30-35 minutes until a toothpick comes out clean.⁠⁠⁠ 6. Set aside to cool for about 10-15 minutes. Then remove cakes from the pans and let cool completely on a cooling rack.⁠⁠⁠ 7. In the meantime prepare whipped coconut cream. In a bowl mix coconut cream and date syrup with a hand mixer or stand mixer for 30-60 seconds until fluffy.⁠⁠⁠ 8. Place one of the cooled cakes onto your cake plate. Top with ⅓ cup of whipped coconut cream and spread evenly.⁠⁠⁠ 9. Top with another cake layer and repeat the process.⁠⁠⁠ 10, At the end top cake with remaining coconut cream and spread evenly across and onto the sides using a dough scraper or an offset spatula.⁠⁠⁠ 11 .Garnish with fresh fruits and serve immediately.⁠⁠⁠ 12. Store leftovers in the refrigerator for up to three days.⁠⁠
Instagram post 18222845821057839 Small Batch Lemon Blueberry Pop Tarts 🍋 Made gluten-free with Let's Do Organic Cassava Flour and Coconut Flour! Filled with a delicious blueberry filling and topped with lemon frosting and Let's Do Organic Confetti Sprinkelz 🎉 Recipe below by @healthylittlevittles 👇 ⁠ ⁠ Makes: 4 pop tarts⁠ ⁠ Ingredients⁠ ⁠ Blueberry Filling⁠ 2 cups blueberries⁠ ½ tablespoon lemon juice⁠ 2 tablespoons maple syrup⁠ 1 tablespoon tapioca or arrowroot flour/starch⁠ ⁠ Crust⁠ ½ cup Let's Do Organic Coconut Flour⁠ ½ cup Let's Do Organic Cassava Flour⁠ 1 cup almond flour⁠ ½ teaspoon cinnamon⁠ ½ teaspoon baking powder⁠ 1 teaspoon salt⁠ 1/3 cup maple syrup⁠ 1/3 cup coconut oil or vegan/plant butter, melted⁠ 1 teaspoon pure vanilla extract⁠ oat milk, for brushing⁠ ⁠ Lemon Frosting⁠ 1/2 cup + 2 tablespoons powdered sugar⁠ 1 tablespoon lemon juice⁠ Let's Do Organic Sprinkelz, optional⁠ ⁠ Instructions in comments below!
Instagram post 17911793836698381 In celebration of #CincoDeMayo we'll be cooking up these Plant-Based Crispy Hearts of Palm Tacos 🌮 Made with Native Forest Organic Hearts of Palm! 🌴 Get the recipe below by @themindulhapa 😋 ⁠ ⁠ How will you be celebrating? Share in the comments!⁠ ⁠ Tacos⁠ 1, 14oz can Native Forest Organic Hearts of Palm, rinsed & drained⁠ 2-3 tbsp avocado oil⁠ 1 pack, tortillas (gluten free if needed)⁠ 1 avocado, sliced⁠ Topping- Pico de gallo ⁠ 1 pint cherry tomatoes, chopped ⁠ ½ medium red onion, chopped fine ⁠ ½ jalapeno, chopped fine⁠ ¼ bunch cilantro, chopped⁠ 1 lime, juiced⁠ ½ tsp salt + more to taste⁠ Black pepper, to taste⁠ Coating 1 – ‘egg’ wash⁠ 2 tbsp flaxmeal⁠ ⅓ cup water⁠ Coating 2 – seasoning⁠ 3 tbsp Let’s Do Organic Cassava Flour ⁠ 1 tsp old bay seasoning ⁠ ½ tsp cayenne⁠ ⁠ Instructions⁠ Start by preparing your Pico de Gallo topping. Add all ingredients to a medium size mixing bowl and stir to combine. Set aside. ⁠ Add all ingredients for coating 1 and coating 2 in two separate shallow bowls. ⁠ Cut your hearts of palm into ~½ inch slices and pat dry.⁠ Coat all hearts of palm slices in vegan ‘egg wash’ (coating 1), followed by the seasoning (coating 2). Tap off excess seasoning and place in a single layer on an extra plate.⁠ To a medium cast iron skillet, add 2-3 tbsp avocado oil and bring to a medium heat. ⁠ Add your seasoned hearts of palm pieces and spread in an even layer (cook in two batches if necessary). ⁠ Cook for 5-8 minutes total, flipping halfway through to ensure they get crispy on both sides. Place on a plate lined with paper towels to drain excess oil and set aside. ⁠ Time to assemble your tacos! Split the crispy hearts of palm between 4 tortillas. Top with homemade pico de gallo and avocado slices. Enjoy! ⁠ ⁠ #tacotuesday
Instagram post 17900309446940721 Paleo Chocolate Chip Zucchini Bread 😍 Made with Native Forest Organic Virgin Coconut Oil and Let's Do Organic Tapioca Starch by @delight.fuel Deliciously moist, gluten-free & paleo chocolate chip zucchini bread, perfect for breakfast, a midday snack or dessert! Get the recipe below! ⁠⁠ ⁠⁠ Ingredients⁠⁠ 4 whole organic eggs (or substitute)⁠⁠ 3 ripe bananas, mashed⁠⁠ 1/3 cup coconut sugar⁠⁠ 2 tbsp Native Forest Organic Virgin Coconut Oil, melted⁠⁠ 1 cup shredded zucchini, drained⁠⁠ 1/3 cup chocolate chips, stevia sweetened/paleo (sub with semi-sweet chocolate chips)⁠⁠ 2 1/2 cup blanched almond flour⁠⁠ 1/2 Let's Do Organic Tapioca Starch⁠⁠ 1/2 tsp cinnamon⁠⁠ 1/2 tsp baking soda⁠⁠ 1 tsp baking powder⁠⁠ 1/2 tsp salt⁠⁠ ⁠⁠ Instructions⁠⁠ Preheat oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper.⁠⁠ In a large bowl whisk mashed bananas, eggs, coconut sugar and coconut oil.⁠⁠ In a separate bowl combine almond flour, tapioca starch, baking soda, baking powder, cinnamon and salt.⁠⁠ Stir dry ingredients into wet ingredients until just combined. Make sure not to overmix.⁠⁠ Fold in the drained zucchini and chocolate chips and pour mixture into the lined loaf pan.⁠⁠ Bake in the oven for about 45-50 minutes until golden brown or a toothpick comes out clean.⁠⁠ Let cool before serving and ENJOY!⁠⁠ Store leftovers in an airtight container in the refrigerator for up to two days.
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