Field Day

Salted Honey Dairy Free Ice Cream

Sweet like honey! This easy breezy summer ice cream recipe is all the buzz for sunny days. Make this treat from scratch with our Coconut Cream and Raw Wildflower Honey.

Ingredients

  • 1 can Field Day full-fat organic coconut milk

  • ½ cup Field Day organic coconut cream

  • ½ cup Field Day organic honey

  • ¾ tsp Field Day sea salt

  • 2 tsp Field Day vanilla extract

Preparation

  1. Add all ingredients to a blender and blend until smooth.

  2. Pour mixture into ice cream maker to churn for 1 hour. When finished, transfer to an air-tight container and freeze for 8-10 hours or overnight.

  3. Serve with more honey and (optional) a sprinkle of salt.

Field day

Coconut Chicken Stew

1 tablespoon preferred vegetable oil
4 boneless skinless chicken thighs, cut into 2 inch pieces
1 teaspoon fine sea salt
½ teaspoon black pepper
1 large onion, chopped
3 garlic cloves, smashed
4 whole star anise
2 stalks lemongrass, tender part only, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 can Field Day Organic Classic Unsweetened Coconut Milk
3 cups vegetable broth
2 tablespoons lemon juice
½ butternut squash, cut into 1 inch cubes
One 5oz package baby kale
¼ cup cilantro, roughly chopped
.
Directions:
1. In a soup pot, heat oil over medium heat. Add chicken and cook until all sides are browned, about 10 minutes. Add salt and pepper and cook 1 minute more.
2. With a slotted spoon, transfer chicken to a plate. Add to the pot onion, garlic, star anise, and lemongrass. Cook until onion is translucent. Add cumin and coriander and cook 1 minute more.
3. Add coconut milk, vegetable broth, lemon juice, and squash. Bring to a simmer, cover, and reduce heat to simmer 15 minutes or until squash is barely tender.
4. Add chicken back to pot and simmer 5 minutes. Add kale and cook until tender but still bright green, about 5 minutes more.
5. Divide stew into 4 bowls and top with cilantro.

 
 

Field Day Recipes

 
 

Field day

Gluten Free 5-Layer Breakfast Bites

4 cups certified gluten free rolled oats
½ cup Field DayⓇ Coconut Flour
¾ cup maple syrup
2 teaspoons ground cinnamon
1 teaspoon fine sea salt
4 ripe bananas, peeled
5 pitted dates
2 teaspoons Field DayⓇ Vanilla Extract
1½ cups Field DayⓇ Chocolate Chips
1¼ cups Field DayⓇ Unsweetened Coconut Flakes
1 cup pumpkin seeds
.
Directions:
1. Preheat oven to 350℉. Spray 2 standard muffin tins with cooking spray or line with paper liners.
2. To a blender add 2 cups of the oats and blend on medium speed until finely ground but not a powder. Transfer to a medium bowl and repeat with remaining 2 cups oats.
3. To the bowl with the ground oats add coconut flour, maple syrup, cinnamon, and salt. Stir to combine. Press 2 tablespoons of the mixture firmly and evenly into each muffin cup.
4. Bake for 15 minutes or until crust is set.
5. To blender add bananas, dates, and vanilla and puree until very smooth. Pour 2 tablespoons puree over each of the warm crusts.
6. In a medium bowl combine chocolate chips, coconut, and pumpkin seeds, then sprinkle over banana puree and gently press down on toppings so everything is imbedded in the puree.
7. Bake for 20-25 minutes or until browned. Let cool completely in the muffin tin.
8. Store in an airtight container in the refrigerator for up to 2 weeks.

 
 

Field Day Recipes

 
 

Field day

Broccoli Mac & Cheese Bite

1 cup broccoli florets
1 6oz box Field Day Mild Cheddar Macaroni and Cheese
1 egg, lightly beaten
¼ cup panko bread crumbs
1 ½ tablespoons butter, melted
1 tablespoon chopped parsley
1 teaspoon dried thyme or 1 tablespoon fresh
½ teaspoon pepper
.
Directions:
1. Preheat the oven to 375℉.
2. In a medium pot with a steamer basket, bring 2 inches of water to boil. Add broccoli to steamer basket, cover, and steam 2 minutes.
3. Transfer broccoli cutting board, let cool, and chop finely.
4. Prepare macaroni and cheese according to package directions. Transfer to a bowl and let cool.
5. Add broccoli and egg to pasta and gently mix to combine.
6. In a small bowl, combine bread crumbs, butter, parsley, thyme, and pepper.
7. Spray a mini muffin tin with non stick spray. Fill with 2 tablespoons shells and cheese mixture. Top with bread crumb mixture and bake 15-20 minutes or until set.
8. Let cool in pan for 5 minutes. Run a knife around the edges of each bite to loosen and lift out of pan.

 

Field day

Gluten Free Moroccan Pasta Salad

1 package Field DayⓇ Organic Brown Rice Fusilli Pasta
¼ cup + 1 tablespoon Field DayⓇ Extra Virgin Olive Oil, divided
1 cup Field DayⓇ Organic Canned Chickpeas, drained and rinsed
1 cup pitted green olives, halved
1 carrot, shredded
½ cup chopped dried apricots or 2 fresh apricots, diced
¼ cup raw pistachios, toasted
3 tablespoons chopped parsley
2 tablespoons chopped preserved lemon
2 tablespoons lemon juice
2 teaspoons Field DayⓇ Organic Ground Cumin
1 teaspoon Field DayⓇ Organic Ground Cardamom
½ teaspoon Field DayⓇ Fine Sea Salt
½ teaspoon black pepper
Pinch of saffron
.
Directions:
1. Cook pasta according to package directions. Transfer to a large bowl and drizzle with 1 tablespoon olive oil. Mix gently.
2. To pasta, add chickpeas, olives, carrot, apricots, pistachios, and parsley.
3. In a small bowl, whisk together preserved lemon, lemon juice, cumin, cardamom, salt, pepper, and saffron. Slowly drizzle in remaining ¼ cup olive oil and whisk until emulsified.
4. Pour dressing over pasta and mix gently. Transfer to a serving plate.