Gluten Free Condiments/Dressings/Sauces Recipes

Mint and Coconut Chocolate Sauce

Mint_and_Coconut_Chocolate_Sauce
Mint and Coconut Chocolate Sauce
photo by recipe author

 

Servings: 5
Preparation Time: 10 minutes

Blend all ingredients, if using fresh mint then add to saucepan.

If using mint extract, whisk together all ingredients in saucepan over medium heat. Stir and heat until the sauce thickens, about 7-8 minutes.

Serve over ice cream immediately. Store leftover sauce in the refrigerator.

Homemade Coconut Milk:

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

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

GAPS Approved “Brownie Batter” Dip

GAPS_Approved_Brownie_Batter_Dip
GAPS Approved “Brownie Batter” Dip
photo by recipe author

 

Servings: 1-2
Preparation Time: 5-10 minutes

Heat all ingredients in a double boiler over medium heat, stirring frequently until combined and smooth. Remove from heat and enjoy as a dip for fresh fruit, drizzled over ice cream, etc.

Note: Will thicken as it cools.

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

Berry BBQ Skillet Chicken

Berry_BBQ_Skillet_Chicken
Berry BBQ Skillet Chicken
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Skillet Chicken:

  • 2 tablespoons coconut oil
  • 2 large chicken breasts, cut into chunks
  • 1-2 cups pineapple fresh pineapple, cut into chunks
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • pineapple shells, for cooking

Berry BBQ Sauce: makes about 1 cup

  • 1/2 cup ketchup*
  • 1/4 cup blueberry jam/preserve
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons coconut oil
  • 1 teaspoon minced garlic
  • 1 teaspoon honey
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chipotle pepper powder

In a large skillet, heat coconut oil. Add in chicken, paprika, salt, pepper and chili powder. Cook over medium heat for about 10 minutes.

Turn chicken over and place pieces of pineapple shell over chicken while it is cooking. This allows the chicken to steam cook and also allows pineapple juice to drip onto chicken. Cook for an additional 10 minutes or until chicken is cooked through. Remove pineapple shell and add in pineapple chunks. Sauté for just a couple minutes to get pineapple coated in seasonings.

Meanwhile, mix together sauce ingredients in a small bowl. Pour over chicken in skillet or serve on the side.

Make your own Homemade Fresh Tomato Ketchup, following this recipe here.

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

Turmeric Ginger Coconut Chutney

Turmeric_Ginger_Coconut_Chutney
Turmeric Ginger Coconut Chutney
photo by recipe author

 

Servings: 1 cup
Preparation Time: 20-30 minutes

  • 9-10 medium sized fresh turmeric root pieces
  • 1 ounce of fresh ginger root
  • 4 cloves garlic
  • 1/4 cup piñon nuts (or small serrano chili, de-stemmed)
  • 1/2 cup fresh lemon juice
  • 1/2 – 1 teaspoon salt
  • 1 tablespoon coconut oil, melted
  • 1/4 cup fresh coconut milk*

Peel turmeric and ginger, then mince, mix, and set aside in a small bowl.

Mince garlic and chili (if you choose to add chili). Add them to the mix along with lemon juice, salt, melted coconut oil, and coconut milk.

Serve.

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

Mary from Santa Fe, NM won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten Free Garelu with Fresh Coconut Chutney

luten Free Garelu with Fresh Coconut Chutney
Gluten Free Garelu with Fresh Coconut Chutney
photo by recipe author

 

Servings: 10
Preparation Time: 30 minutes

Garelu:

  • 2 cups Black Gram (Urad Dal)
  • 1 tablespoon freshly grated ginger
  • 3 green chilis
  • salt, to taste
  • coconut oil, for frying

Coconut Chutney:

  • 1 cup raw grated coconut, or dried shredded coconut
  • 3 green chilis
  • salt, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon butter 
  • 3/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 1 red chili

Garelu: 

First, soak Urad dal for 4 hours. Rinse thoroughly using a strainer. Then add fresh water and soak Urad dal overnight.

Discard water from the soaked dal before grinding. (Grind dal using a wet grinder.) Add the soaked dal to the wet grinder and add salt. Add ginger and green chilies.Then add 2 teaspoons of water and grind. Continue adding 1 teaspoon of water at intervals depending upon the requirement while grinding. Grind the dal until soft to touch, then beat to fluff the batter. (To test the fluffiness of the batter add a small portion of batter to a bowl of water and observe that the batter floats on water. If the batter sinks in water then beat again, until batter is light enough to float.) Set prepared batter aside.

Heat a pan and add coconut oil to it, enough for frying. Bring heat to medium-high.

Wet your fingers and take a small portion of the batter and shape into a round ball. Flatten the ball with your hand. Dip thumb in water and make a hole in the flattened ball. Continue until you have used all of the batter.

Drop the prepared garelu carefully into the hot coconut oil. Using a slotted spoon, turn garelu in the oil until both sides are fried golden-brown. Remove fried garelu using slotted spoon and place on a paper napkin to soak up excess oil before serving. Serve garelu hot with coconut chutney.

Coconut Chutney:

In a blender, combine freshly grated (or dried) coconut, fried green chilis, salt, lemon and a little water. Blend until smooth.

Heat butter in a small pan. Add mustard seeds, 1 sprig curry leaves, and 1 red chili. When the mustard seeds crackle remove from heat and pour this over the coconut chutney. Mix well.

Enjoy with hot garelu.

Note: Add 1/4 bunch cilantro while grinding coconut, if desired.

Sowji from Frisco, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Zesty Chicken and Veggies

zesty-chicken-broccoli
Zesty Chicken and Veggies
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 2 chicken breasts, cut into chunks
  • 1 tablespoon coconut oil
  • 8 ounces mushrooms, diced
  • 2 cups broccoli florets
  • 1 teaspoon minced garlic
  • 1 cup cherry tomatoes, cut in half
  • 2 cups spinach, chopped
  • 3 tablespoons Italian dressing
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

In a large skillet, saute chicken in coconut oil for about 10 minutes, turning once. Add mushrooms, broccoli, garlic, tomatoes and spinach. Drizzle dressing over everything and sprinkle salt and pepper over mixture. Cook on medium heat for about 15 minutes or until chicken is completely cooked through. 

Great served with brown rice, and a fresh green salad.

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

Asian Pesto Sauce

Asian_Pesto_Sauce
Asian Pesto Sauce
photo by recipe author

Servings: 4 to 6

Preparation Time: Under 10 minutes

  • handful of cleaned mint, about 1/2 cup leaves
  • handful of cleaned cilantro, about 1/2 cup leaves
  • handful of cleaned basil, about 1/2 cup leaves
  • 1 tablespoon coconut water vinegar, use two tablespoons if not using atchara
  • 2 tablespoons atchara, optional
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 cloves garlic
  • zest and juice of one lime
  • quarter size of ginger cleaned and finely chopped, or 1/8 teaspoon powdered ginger
  • 1 seeded hot pepper, optional
  • 2 tablespoons raw honey
  • 1/2 teaspoon salt
  • dash of hot sauce, optional

Clean herbs and place in blender. Add remaining ingredients and puree. Adjust seasoning for spice if needed.

This sauce is great as a dip for grilled meats or veggies, or mixed with mayonnaise for a sandwich spread.

Cheryl from Carbondale, Illinois won $50 for this recipe and photo! Submit yours here!

Spring Asparagus with Homemade Garlic Aioli

Spring_Asparagus_with_Homemade_Garlic_Aioli
Spring Asparagus with Homemade Garlic Aioli
photo by recipe author

 

Servings: 2
Preparation Time: 10 minutes

Asparagus:

Aioli:

Asparagus:

Place 1 tablespoon gold label coconut oil in a small pan over medium heat. Add asparagus and 1 teaspoon salt, gently stirring until asparagus is lightly sautéed and softened.

Aioli:

Add egg yolk, garlic cloves, salt, lemon juice, and mustard to a blender (or food processor.) Blend until well combined. Keep your blender going at medium speed as you begin to add olive oil and coconut oil in, a few drops at a time. After you have put about 15-20 drops of oil into the blender, begin adding the oil in a small, steady stream. Add the tablespoon of whey (or pickle juice) and mix briefly. Serve warm or chilled.

Note: Leftover aioli will keep in a sealed jar in the refrigerator for up to a week. It’s delicious on sandwiches, fish, as a dip for vegetables, or over rice.

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