Gluten Free Oh “Hoppy” Day Carrot Cookies

Gluten Free Oh Hoppy Day Carrot Cookies
Gluten Free Oh “Hoppy” Day Carrot Cookies
photo by recipe author

 

Servings: 7-10
Preparation Time: 25 minutes

Preheat your oven to 360° F.

Combine all ingredients into a bowl and stir together.

Flatten batter out on a baking sheet lined with parchment paper. Cut bunny shapes with cookie cutters.

Bake cookies for 10 – 15 minutes. Allow to cool before serving.

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Low-Carb Strawberry Icebox Bars

Low-Carb Strawberry Icebox Bars
Low-Carb Strawberry Icebox Bars
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

Crust:

Filling:

Preheat oven to 350° F.

Crust instructions:

Mix dry ingredients in a bowl. Add coconut oil and mix well to get a sandy texture.

Scramble eggs, then add to sandy mixture along with ice water. Knead to mix thoroughly. Spread out into 9×12 baking dish. Bake 15-20 minutes until done, edges golden brown.

Remove from oven and let cool while making filling (about 10-15 minutes).

Filling instructions:

Put lemon juice in small bowl, sprinkle gelatin over it to hydrate.

In a small pot, bring water to boil, then add hydrated gelatin/lemon juice mixture, and stir to dissolve gelatin.

Add strawberries, honey, and salt to pot, and bring to boil. Reduce heat and simmer for 10 minutes or until strawberries are soft. Let cool for about 10 minutes, then pour over baked, cooled pie crust.

Transfer to fridge and let chill for at least 4 hours, or until set firm.

Serve with whipped cream, if desired.

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

Recipe by Lynelle. Photo by Orissa. Submit your creative coconut recipes here for a chance to win $50!

Gluten Free Strawberry Shortcakes

Gluten Free Strawberry Shortcakes
Gluten Free Strawberry Shortcakes
photo by recipe author

 

Servings: 10
Preparation Time: 25 minutes

In a mixing bowl, combine flours, arrowroot starch, baking powder, and salt. Cut in shortening or butter until mixture is crumbly. Add in apple cider vinegar, vanilla, and honey. Slowly pour in milk until mixture forms a dough ball.

Form dough into 10 biscuits. Place on a baking sheet lined with parchment paper.

Bake at 375° F for about 20 minutes. Remove from oven and let cool completely.

Cut biscuits in half and place on serving dishes. Add a dollop of whipped cream and top with fresh strawberries.

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

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

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Sprouted Flax and Raisin Cookies

Sprouted Flax and Raisin Cookies
Sprouted Flax and Raisin Cookies
photo by recipe author

Servings: 20 cookies
Preparation Time: 45 minutes

  • 1 cup sprouted flax meal
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/2 cup whole cane sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoon Ceylon cinnamon
  • 1/2 cup butter or ghee, melted
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1.5 cups raisins

Preheat oven to 375° degrees.

In a large bowl, combine dry ingredients. Add in the wet ingredients and mix until well combined. Fold in the raisins.

Use a regular size cookie scoop to place batter on a greased cookie sheet. Flatten the balls slightly.

Bake about 12 minutes.

Cool cookies on a cooling rack; serve with your favorite milk beverage.

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Featured Product

flax-seeds

Raw Brown Whole Flax Seeds. Buy them here!

Our brown flax seeds are completely raw and unprocessed. They were grown in Italy and are traceable back to the farm that raised them. The farm is certified organic and a sample of the seeds were lab tested for the presence of glyphosate and none was found.

Learn more about the unique nutritional qualities of flax seeds here.

Flax seeds can be enjoyed in a number of ways from raw, soaked, sprouted, boiled or ground and can be treated as you would other seeds or nuts. However, flax seed must be finely cut into a meal to get maximum benefits of the OMEGA-3 oil and dietary fiber. We recommend that you buy a coffee grinder and dedicate its use to grinding flax seeds. Once ground, the flax seeds should be consumed quickly, as the oil inside the seeds oxidizes rapidly.

The recommended daily amount of flax seeds to eat is about 1–2 Tbsp. The most beneficial amount for maximum nutritional value of ground flax seed is 2 tablespoons daily. It can be mixed into 10–12 oz. of juice or water. Make sure you use plenty of water when adding flax seed to your diet.

Ground flax seed can easily be added on top of dishes including: baked products, stir-fry dishes, soup or stews, cereal and yogurt.

Flax seed is 35–40% oil so a similar amount may be omitted from any recipe requiring oil that also includes ground flax seed. Similarly, about 1 Tbsp. of ground flax seed steeped in 3 Tbsp. of water for 2-3 minutes will substitute for one egg in recipes. Flax seed contains NO GLUTEN for those with gluten allergy.

Buy raw brown whole flax seeds 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.

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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.

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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.

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Gluten Free German Spice Cookies

Gluten Free German Spice Cookies
Gluten Free German Spice Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 15 minutes

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot starch
  • 1 tablespoon psyllium husk powder*
  • 1/3 cup raw honey
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup palm shortening, or grass-fed butter
  • 1/2 teaspoon lemon peel, grated
  • 1/4 teaspoon anise extract

*If you do not have psyllium husk powder, replace with 1 egg.

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

Preheat oven to 350° F.

In a mixing bowl, combine all ingredients. Mix on low speed until combined and dough comes together.

Gently roll dough into 1″ balls. Place on a baking sheet lined with parchment paper. Bake for about 10 minutes. Remove from oven and sprinkle with powdered sugar if desired.

Let cool completely. Store in a sealed container.

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