Gluten Free Coconut Curry Turkey Meatballs

Gluten Free Coconut Curry Turkey Meatballs
Gluten Free Coconut Curry Turkey Meatballs
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

In a large bowl, combine ground turkey, almond flour, coconut flour and egg. Mix until well blended and form into 1″ meatballs.

Place meatballs on a lightly oiled baking sheet. Bake at 375° F for about 20 minutes or until cooked through.

Meanwhile, heat coconut oil in a large skillet. Add garlic and onions and sauté until soft. Add in coconut milk, curry, salt and pepper. Cook over low-medium heat for about 10 minutes. Add meatballs to curry sauce and top with cilantro.

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Coconut Flour Chocolate Chip Cookies

Gluten Free Coconut Flour Chocolate Chip Cookies
Gluten Free Coconut Flour Chocolate Chip Cookies
photo by recipe author

 

Servings: 12- 15 cookies
Preparation Time: 10-15 minutes

Preheat oven to 375° F.

Combine the coconut oil, sugar, vanilla, eggs and salt in one bowl. Add coconut flour, shredded coconut and chocolate chips, mix together.

Make small cookie balls and place on parchment lined baking sheet.

Bake for 12-15 minutes, or until cookies start to brown.

Ashelii from New York City, NY won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Coconut Flour Brownies

Gluten Free Coconut Flour Brownies
Gluten Free Coconut Flour Brownies
photo by recipe author

 

Servings: 16
Preparation Time: 5-10 minutes

Preheat oven to 300° F and grease an 8×8 inch baking dish.

Whisk together liquid ingredients and cocoa powder. Add in coconut flour, flax meal, and baking soda. Whisk until well combined. Stir in half the chocolate chips and pour batter into prepared pan.

Sprinkle top with remaining chocolate chips and chopped nuts.

Bake for 35 minutes, or until toothpick comes out clean.

Raia Todd from Ladson, SC won $50 for this recipe and photo! Submit your recipes here!

Baked Apples with Cinnamon and Oatmeal Topping

Baked Apples with Cinnamon and Oatmeal Topping
Baked Apples with Cinnamon and Oatmeal Topping
photo by recipe author

 

Servings: 6
Preparation Time: 20 minutes

Preheat oven to 350° F.

In a skillet heat 4 tablespoons coconut oil, then add sliced apples and cook for about 10 minutes. Move to casserole dish.

Heat remaining 2 tablespoons coconut oil, 1 teaspoon cinnamon, maple syrup, and oatmeal in skillet. Cook about 5 minutes, until oatmeal browns a little.

Top apples with oatmeal mixture, and bake for about 30 minutes.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Oven-Roasted Chile Rellenos stuffed with Grass-fed Beef

Oven-Roasted Chile Rellenos stuffed with Grass-fed Beef
Oven-Roasted Chile Rellenos stuffed with Grass-fed Beef
photo by recipe author

 

Servings: 7-8
Preparation Time: Approximately 1 hour

Heat oven to 400° F.

Rinse poblano peppers and coat in 2 tablespoons coconut oil. Place in casserole dish (side by side) and place in oven, turning over when outside becomes “roasted” and skin begins to blister. Once both sides are roasted, remove from oven to cool. (Should take about 10-15 minutes per side.)

Meanwhile, cook beef with 1 tablespoon coconut oil, chopped onion, one chopped poblano, and 1 teaspoon cumin powder. Cook until beef is done and onions and peppers are tender.

When baked poblanos are cool enough to touch, slice lengthwise on one side, leaving in casserole dish. Remove the stem and seeds, and scoop out any remaining seeds carefully with a spoon. Stuff each poblano with ground beef mixture, and top with grated cheese.

Using same pan that beef was cooked in, add remaining 2 tablespoons coconut oil and flour, stirring over low-medium heat. Add water, tomato sauce, chili powder, garlic and salt, stirring until chili sauce thickens. Pour sauce over beef and cheese stuffed poblanos. Cook another 15 minutes.

Remove from oven to cool slightly before serving. Garnish with olives, fresh avocados, and sour cream, if desired.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Protein Breakfast Bites

Gluten Free Protein Breakfast Bites
Gluten Free Protein Breakfast Bites
photo by recipe author

 

Servings: 32-36
Preparation Time: 10 minutes

Preheat oven to 350º F.

Lightly grease a mini muffin pan with coconut oil.

Add all the dry ingredients into a food processor and pulse a few times to incorporate them.

In a separate bowl mix together remaining wet ingredients. Pour slowly into food processor and pulse until everything is well combined.

Fill mini muffin pans and press mixture until it is well compacted and just below the top of the pan. Bake for 12-15 minutes, until lightly brown.
Cool before removing from the pan.

Jennifer from Fishers, IN won $50 for this recipe and photo! Submit your recipes here!

Gluten Free Biscuits – Plain or Garlic

Gluten Free Biscuits - Plain or Garlic
Gluten Free Biscuits – Plain or Garlic
photo by recipe author

 

Servings: 12
Preparation Time: 20-30 minutes

  • 8 tablespoons coconut flour
  • 4 tablespoons flax meal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2-3 teaspoons garlic powder, optional
  • 4 teaspoons coconut oil
  • 4 eggs
  • 4 tablespoons greek yogurt or sour cream
  • 1/2 cup – 1 cup water

Preheat oven to 350° F.

In a mixing bowl, combine dry ingredients. Melt coconut oil then add to dry ingredients. Mix well.

Next combine eggs, greek yogurt or sour cream and add to dry ingredients. Mix well. Add water a small amount at a time until you get a muffin batter consistency.

Grease a 12 cup muffin pan with coconut oil and divide batter evenly among the cups.

Bake in preheated oven for 12-15 minutes or until a toothpick inserted in the center of a biscuit comes out clean and the tops are lightly browned.

Dawn from Syracuse, IN won $50 for this recipe and photo! Submit your recipes here!

Gluten Free Lemon Blueberry Scones

Gluten Free Lemon Blueberry Scones
Gluten Free Lemon Blueberry Scones
photo by recipe author

 

Servings: 8
Preparation Time: 35 minutes

Scones:

Lavender Glaze:

Make Your Own Almond Flour:

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Make Your Own Coconut Milk:

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

In a small bowl, combine flax seed and warm water. Let rest about 5 minutes then stir gently.

In large mixing bowl, combine almond flour, arrowroot starch, coconut flour, baking soda, cream of tartar and salt. Cut in shortening and honey until you get pea-sized crumbles. Slowly add in flax seed mixture, lemon zest/juice and coconut milk until dough forms. If dough is too dry, add a little more milk – 1 teaspoon at a time. Fold in blueberries.

Line a baking sheet with parchment paper. Pat dough into a large circle on baking sheet about 1 inch thick – cut into triangles. Bake at 375° F for about 20-25 minutes or until cooked through and slightly brown. Remove from oven and let cool about 15 minutes to allow the scones to finish setting.

Meanwhile, combine glaze ingredients in a small blender or mixing bowl with whisk. Blend or whisk until smooth. Drizzle over cooled scones and serve.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!