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Gluten Free Pumpkin Drop Scones

photo by recipe author

Servings: 8
Preparation Time: 10 minutes

3/4 cup fresh pumpkin puree
3 eggs
1/3 cup sugar
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 cup almond flour*
1/2 cup coconut flour (sifted)
1/2 cup tapioca starch
1 teaspoon baking soda
2-3 teaspoons cinnamon
1/2 teaspoon fresh ground nutmeg
1/4-1/2 teaspoon ground ginger
pinch of sea salt

Preheat your oven to 350 ºF. Line your baking sheet with parchment paper.

Add the pumpkin puree, eggs, sugar, coconut oil and vanilla into a mixing bowl and cream together until well combined.

In another bowl, combine the remaining dry ingredients and slowly mix into the wet ingredients.

Using a 1/3 of a cup scoop, scoop out batter and flatten a little on the baking sheet.

Bake at 350 for 15-18 minutes, until firm to the touch.

Remove from oven and let cool a little before topping with your glaze of choice.

Enjoy!

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

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Gluten Free Holiday Fruit Pie

photo by recipe author

Servings: 8
Preparation Time: 1 hour

1 cup almond flour
1/3 cup coconut flour
2/3 cup arrowroot starch
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup palm shortening or butter
1 teaspoon apple cider vinegar
1 tablespoon raw honey
1/4 cup cold water

Filling Ingredients:

2 cups cranberries
1/2 cup water
1/4 cup raw honey
1 apple, peeled and thinly sliced
1 cup pineapple, diced
1 teaspoon cinnamon
1/4 cup arrowroot starch

Preheat oven to 350 degrees ºF.

In a mixing bowl, combine almond flour, coconut flour, 2/3 cup arrowroot starch, salt and baking powder. Cut in shortening, vinegar and 1 tablespoon honey until mixture is crumbly. Slowly add in a little water while mixing until dough forms.

Roll out dough on a lightly floured surface until about 1/4″ thick. Place dough in a deep dish pie plate. Save any remaining dough to make a lattice top crust if desired.

In a saucepan, bring cranberries, 1/2 cup water and 1/4 cup raw honey to a boil. Simmer about 10 minutes until cranberries have popped and most of water is absorbed. In a large bowl, combine cranberry mixture, pineapple, apple, cinnamon and 1/4 cup arrowroot starch. Pour into pie crust. Top with lattice crust or a whole crust top if desired.

Bake for about 40-50 minutes or until crust starts to brown.

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Coconut Maple Pumpkin Ramekins

photo by recipe author

Servings: 6
Preparation Time: 5 minutes

1/4 cup coconut cream concentrate
1/3 cup hot water
2 eggs
15 oz. organic pumpkin pie mix
1 teaspoon vanilla
2-3 tablespoons maple syrup

Preheat oven to 350 degrees ºF.

Place coconut cream concentrate in a small bowl and pour hot water on top. Let sit for a minute or so and then stir to combine.

Place the eggs, pumpkin pie mix, vanilla, maple syrup and coconut cream concentrate mixture into a blender jar. Blend for 1 minute until smooth and creamy. Pour into 6 ramekins.

Bake for 45 minutes. Center should be set and knife should come out clean. Let cool for 15 minutes and then drizzle with maple syrup. Serve warm or at room temperature.

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Gluten Free Snickerdoodles

Gluten Free Snickerdoodles photo by recipe author

Servings: 20 cookies
Preparation Time: 30 minutes

1/2 cup grass-fed butter, ghee or coconut oil, melted
1/3 cup raw honey
2 eggs
1 tablespoon vanilla extract
1 cup blanched almond flour* or cashew flour
1/2 cup tapioca flour
1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons Ceylon cinnamon

Mixture for sprinkling:

1 teaspoon cinnamon
2 tablespoons sugar

Preheat oven to 350 degrees ºF.

Stir the butter/coconut oil, honey, egg, and vanilla until uniform. (Mixing this recipe by hand works fine.)

In a separate bowl, mix the nut flour, tapioca flour, coconut flour, baking soda, cinnamon, and salt.

Add dry ingredients into the wet. Allow to sit a few minutes to thicken.

Use a cookie scoop to place balls of dough on a cookie sheet lined with parchment paper. Flatten a little with a buttered spatula.

Sprinkle tops with cinnamon and sugar mixture.

Bake approximately 12 minutes, until slightly golden. Cool a few minutes on the cookie sheet before moving them to a rack.

Keep in an air-tight container in the fridge.

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

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Grain Free Cookie Dough Bites

Grain Free Cookie Dough Bites photo by recipe author

Servings: 20
Preparation Time: 40 minutes

1/4 cup coconut oil
1/4 cup palm shortening
1/4 cup sugar
1-2 tablespoons almond milk or coconut milk*
1 teaspoon vanilla extract
1 1/4 cup almond flour
2 tablespoons coconut flour
1 cup chocolate chips

In a mixing bowl, blend oil, shortening and sugar until creamy. Add in vanilla, flours and almond milk (start with 1 tablespoon and add the other if necessary to get dough to form).

Mix until dough forms and fold in 1/2 cup chocolate chips. Melt remaining chocolate chips and drizzle over cookie dough bites. Refrigerate for at least 30 minutes prior to serving. Store in the fridge for up to a week.

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

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Holiday Cranberry Coconut Flour Muffins

Holiday Cranberry Coconut Flour Muffins photo by recipe author

Servings: 6 muffins/12 mini muffins
Preparation Time: 30 minutes

1/2 cup (70 g) coconut flour
1/4 teaspoon salt
1 tablespoon potato starch
½ teaspoon baking soda
4 large eggs
1/4 cup melted coconut oil
1/2 cup (125 ml) maple syrup (or honey)
1 teaspoon vanilla extract
1 cup fresh or thawed frozen cranberries

1. Preheat oven to 360 ºF/180 ºC and grease a 12 cup mini muffin tin.

2. In a mixing bowl, whisk together the coconut flour, salt, starch and baking soda.

3. In a smaller bowl, beat together the eggs, coconut oil, maple syrup, and vanilla for about 1 minute.

4. Add the liquid ingredients to the dry ingredients and mix with a hand mixer on medium speed for one-two minutes or until well combined.

5. Stir in the cranberries (cut into pieces).

6. Spoon the batter evenly into the muffin cups. Bake for 20 – 25 minutes until a toothpick inserted in center of a muffin comes out clean (unless it hits a blueberry).

7. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

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Gluten Free Pecan Crescent Cookies

Gluten Free Pecan Crescent Cookies photo by recipe author

Servings: 30
Preparation Time: 1 hour 30 minutes

2/3 cup palm shortening
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup raw honey
1 cup almond flour*
1/3 cup coconut flour
2/3 cup arrowroot starch
1 teaspoon sea salt
1 cup ground pecans (or other nut/seed)
powdered sugar for dusting, if desired

Preheat oven to 375 degrees ºF.

In a bowl, combine shortening, vanilla extract, almond extract and honey. Cream together until smooth.

Add in flours, starch, salt and pecans until dough forms. Wrap dough ball in plastic wrap and refrigerate for about an hour. Form into boomerangs and place on a greased or lined baking sheet.

Bake in preheated oven for about 15 minutes or until edges start to brown. Let cool completely. Dust in powdered sugar if desired. Store in a sealed container.

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

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