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Coconut Banana Muffins – No Sugar & Gluten Free

Coconut Banana Muffins No Sugar and Gluten Free Recipe

photo by recipe author

This is the easiest recipe to make and so DELICIOUS.

Servings: 4
Preparation Time: 25 minutes

1 big banana (or 2 small ones), mashed
2 tablespoons coconut cream concentrate
1 egg
4 tablespoons shredded coconut
chia seeds, to taste
vanilla powder, to taste
pinch Himalayan salt

Preheat oven at 160 °C/325 °F.

Mix all the ingredients; place it in muffin models and bake in preheated oven for about 20 minutes or until golden. Remove from pan and place on cooling rack. Let cool 10 minutes.

Recipe submitted by Spela

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Healthy Blueberry Coconut Balls

Healthy Blueberry Coconut Balls Recipe

photo by recipe author

Servings: 20 – 25 coconut balls
Preparation Time: 20 – 30 minutes

1/2 cup or 5 soft mejool dates, pitted
1/2 cup or 5 figs, cut the stem and gently open like a flower
4 tablespoons organic unsweetened natural cocoa powder
1 or 2 tablespoons almond butter
2 teaspoons cinnamon
1 teaspoon nutmeg
4 teaspoons pure vanilla extract
1 cup organic fresh or unthawed frozen wild blueberries
2 cups organic unsweetened coconut, shredded or flakes
3 or 4 tablespoons virgin coconut oil

Optional: additional unsweetened shredded coconut or coconut flakes to roll the balls in

Place all ingredients except blueberries, coconut oil and flakes/shredded coconut in a food processor and blend until smooth. If you do not have a food processor, cut dates and figs into little pieces with a knife and mix with the other ingredients together.

Add blueberries and flakes/shredded coconut in a food processor and mix on low, just a little until blended. Pour virgin coconut oil and blend on low for other 10 seconds.

Remove from food processor and roll into 1 1/2 inch balls. Roll in extra shredded coconut if you desire.

Refrigerate for 30 minutes before eating.

Sometimes when I do not have time, I just spread all the mixture 1/2 inch thick on a plate and cut into inch by inch pieces after refrigeration.

Enjoy!

Note: I created this recipe to decrease the glycemic index (GI) and glycemic load (GL) of the fruits in order to minimize insulin increase (GI) and to keep the carbohydrate intake low (GL).

Dates: GI – 103; GL – 42.
Figs: GI – 61; GL – 16 (Figs offer a better choice than dates).
Blueberries: GI – 40; GL – 3. Moreover, berries have the highest ORAC ratings per 100 grams among fruits for antioxidant level.

Recipe submitted by Galina, Hudson, NH

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Gluten Free Triple Coconut Honey Cake

Gluten Free Triple Coconut Honey Cake Recipe

photo by recipe author

Servings: 4
Preparation Time: 6 minutes

2 tablespoons virgin coconut oil
1 tablespoon coconut cream concentrate
1 1/2 tablespoons raw honey
1 egg
1/4 cup applesauce
3 tablespoons gluten free all purpose flour
1/4 teaspoon baking powder
pinch salt
1 1/2 teaspoons shredded coconut

Note: I find that gluten-free cakes work well in smaller pans. I use a mini loaf pan for this recipe that measures 3 inches wide by 5 3/4 inches long.

Pre-heat oven to 325 degrees °F.

In a bowl or pan, gently warm the coconut oil, coconut cream concentrate, and raw honey until they can be stirred smooth. Add to bowl with egg and applesauce.

Next stir in flour, baking powder, and salt. Scrape all batter into oiled (I use coconut oil) mini loaf pan. Sprinkle shredded coconut evenly over the top. Bake at 325° for 35-40 or until toothpick comes out clean. Remove from pan and place on cooling rack. Let cool 15 minutes before slicing.

Recipe submitted by Karen, Quincy, CA

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Gluten Free Fresh Dill Casserole Bread

Gluten Free Fresh Dill Casserole Bread Recipe

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

1 cup almond flour*
1/2 cup coconut flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons active, dry yeast (or one individual package)
2 tablespoons minced, dehydrated onion
about a cup of finely chopped, fresh baby dill
1/2 cup water
1 teaspoon honey
1 cup cottage cheese (preferably full-fat and cultured)
2 tablespoons butter
3 eggs
Optional: extra butter to brush the top of the loaf, and coarse salt

In a medium mixing bowl, stir together the almond flour, coconut flour, salt, baking powder, yeast, and dried onion. Make sure there are no clumps of coconut flour. Stir in the chopped dill.

In a small saucepan, heat the water, honey, cottage cheese, and butter until it is warm and the butter has melted. Stir the warm mixture into the dry ingredients until just incorporated. Stir in the eggs. Oil a standard loaf pan and spread the dough evenly into the pan. Let the dough rise for 45 minutes. It will not double, but it will increase in height.

Preheat the oven to 350 degrees ºF. Bake the bread for 50-60 minutes, or until golden on the edges and top, and the center feels set (not squishy). Remove from the oven and, if desired, brush the top with some additional butter and sprinkle with coarse salt. Let the bread cool for ten minutes before slicing.

*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 submitted by Angela, Longmont, CO

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Chocolate Peanut Butter Surprise Bites

Chocolate Peanut Butter Surprise Bites Recipe

photo by recipe author

Servings: 10
Preparation Time: 15 minutes

1/2 cup Gold Label Virgin coconut oil
1 1/3 cups organic peanut butter
1/4 cup cocoa powder
4 tablespoons honey
Mini cupcake or candy paper liners

Treats to go inside:

Fresh, dried or frozen fruit or nuts. I used dried cranberries, apple slices, raisins, frozen banana and sunflower seeds.

Melt coconut oil and add to food processor or blender with peanut butter, cocoa powder and honey until blended.

Line a baking sheet with cupcake liners. Put treats in bottom of cupcake liners. Pour mixture into liners until 3/4 full.

Pace in freezer for at least an hour, overnight is best. Store in a freezer bag in the fridge or freezer.

Enjoy!

Recipe submitted by Mikaela, Ogden, UT

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Pan Seared Cod with Garlic & Basil Cream

Pan_Seared_Cod_with_Garlic_and_Basil_Cream

Pan Seared Cod with Garlic & Basil Cream Recipe

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

1 lb. cod fillets
Himalayan pink salt
freshly ground black pepper
1 tablespoon coconut oil
1 tablespoon butter (or all coconut oil)
1 lime half

Garlic & Basil Cream:

1.5 oz soft goat cheese
3 cloves garlic, minced
1/4 cup basil leaves, finely chopped
1/3 cup freshly grated parmesan cheese
1/4 cup sour cream or crème fraîche

Season cod fillets with salt and pepper on both sides. Set aside while preparing cream.

Mix goat cheese with garlic and basil to break up any large clumps, and add remaining ingredients. Mix well and adjust consistency to taste by adding more or less sour cream or crème fraîche. Set aside.

Heat coconut oil and butter together over high heat in a large skillet. Sear cod over moderately high heat for about 8-10 minutes, turning over once. After turning over, squeeze lime juice over the fillets and continue cooking. Cod should be lightly browned and opaque.

To serve: add a little more lime juice (or serve with lime wedges) if desired, and top with a generous dollop of the cream.

Recipe courtesy Sarah Shilhavy

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Peanut Butter and Chocolate Chip Oat Bars

Peanut Butter and Chocolate Chip Oat Bars Recipe

photo by recipe author

Servings: 16
Preparation Time: +/- 30 minutes

Oat Mixture:

2 cups organic quick rolled oats (gluten-free, if needed)
1/2 cups almond flour
1/2 cup organic coconut oil, melted
1/4 cup organic granulated sugar
2 flax eggs (2 tablespoons ground flax + 4 tablespoon water)
1 teaspoon baking soda
1/2 teaspoon pink Himalayan salt
1/2 cup chocolate chips

Middle Layer Mixture:

1/2 cup organic peanut butter
2 tablespoons organic maple syrup (or other liquid sweetener)
1 tablespoon organic coconut oil, melted
1/2 cup chocolate chips

Prepare the oat mixture:

Put all ingredients for the oat mixture into a medium sized bowl and stir well until completely combined and blended well. Set aside.

Prepare the middle layer:

Mix the peanut butter, maple syrup and coconut oil in a small bowl and stir well until completely combined and blended well. Set aside.

Assembly:

Preheat oven to 350 degrees ºF.

Take 1/2 of the oat mixture and press firmly into the bottom of an 8 x 8 glass dish.

Place 5 large dollops of the peanut butter mixture on top of the oat mixture (one in each corner and one in the middle for easy distribution). Spread the peanut butter mixture on the top evenly. Sprinkle the 1/2 cup of chocolate chips on top of the peanut butter mixture.

Take the other 1/2 of the oat mixture, spoon it evenly over the peanut butter/chocolate chip mixture and press it down firmly.

Bake for approximately 20 – 25 minutes or until the top becomes a golden color (don’t overcook). Let them cool completely before cutting and serving.

Store in the refrigerator and they will become firmer after being in the refrigerator for about 30 minutes.

Enjoy!

Recipe submitted by Karielyn, New Orleans, LA

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Super Walnut Coconut Oil Fudge

Super Walnut Coconut Oil Fudge Recipe

photo by recipe author

Servings: 16
Preparation Time: 15 minutes

1 cup raw walnut pieces
1/2 cup raw cacao powder
1/2 cup softened/melted expeller pressed coconut oil*
1/2 cup maple syrup
2 teaspoons vanilla
2 pinches sea salt

Garnish:

extra 3/4 cup rough chopped raw walnuts

In a food processor, blend 1 cup walnut pieces, cacao powder, softened coconut oil, maple syrup, vanilla and sea salt together. Reserve 3/4 cup walnuts for garnish.

Line a small square dish with parchment paper. I used a tupperwear container that was 4″x5″ lined with a parchment paper.

Scoop the fudge batter into square dish. Top with chopped walnuts, pushing some in as you go, and add a finishing layer. Freeze for an hour or more.

Chop into squares, ENJOY! Tastes amazing when chilled or right out of the freezer! (Best stored in the freezer).

*NOTE: You can use virgin coconut oil, OR if you are sharing this raw super fudge with someone who does not care for coconut flavors, you can use expeller pressed coconut oil which is virtually tasteless.

Recipe submitted by Andrea, Willamina, OR

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