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Thai Fish Cakes

Thai Fish Cakes Recipe

photo by recipe author

Servings: 3
Preparation Time: 25 minutes

300 grams white fish fillets,
1 egg, lightly beaten
1 tablespoon fish sauce
2 tablespoons flour of choice
2 tablespoons red curry paste
1 -2 red chilies
2 tablespoons coriander leaves, chopped
2 raw spring onions, chopped
50 grams green beans, chopped
coconut oil, for frying
salt, to taste

Step 1: Add fish fillets, egg, fish sauce, flour, red curry paste, red chilies and coriander leaves in blender. Blend it until combined and turns in to the thick paste. Transfer the paste in to a bowl

Step 2: Now add spring onion and green beans in to the paste. Mix well. Form the paste in to round patties using wet palms. Keep them aside.

Step 3: Heat oil in a large pan and deep fry patties from both sides until golden- browned. Turn off heat Drain patties on an absorbent paper.

Step 4: Serve hot with chili sauce.

Recipe submitted by Sandhi, Livonia, MI

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Sweet Tea Fried Chicken Tenders with Coconut Oil

Sweet Tea Fried Chicken Tenders with Coconut Oil Recipe

photo by recipe author

Servings: 5
Preparation Time: 45 minutes

3 lbs white meat chicken, cut into tenders
1 gallon sweet tea
2 eggs
2 cups panko bread crumbs*
2 tablespoons garlic salt
4 tablespoons parmesan cheese
1 quart virgin coconut oil

You will marinate the chicken tenders for at least 8 hours (I usually do 24 hours). Drain all sweet tea off of the tenders.

Mix the two eggs together well in one bowl for the egg wash. Mix panko, garlic salt and parmesan together in another bowl.

Dip each tender in the egg wash and let extra drip off then dip each tender in the bread crumb mixture.

Fry about 5 tenders at a time in a skillet with the virgin coconut oil for about 4 minutes on each side. Place chicken on a plate covered with paper towels to drain excess oil.

Serve with your favorite sides and dips for a delicious healthy friend chicken dinner.

*If gluten free, use gluten free breadcrumbs.

Recipe submitted by Lanie, Temple, TX

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Carrot Soufflé

Carrot Souffle Recipe

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

7 cups chopped carrots (about 2 lbs)
1/3 cup honey
1/4 cup sour cream
3 tablespoons flour
2 tablespoon coconut oil
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten

1. Preheat oven to 350 ºF.

2. Oil/butter a 2 quart baking dish.

3. Cook carrots in boiling water for 10-15 minutes until very tender; drain.

4. Place cooked carrots in food processor (be careful, carrots will be hot) and process until smooth. Can also use a potato ricer.

5. Add remaining ingredients and process until mixed.

6. Spoon into prepared pan.

7. Bake for 40 minutes. Souffle should be puffed and set.

Recipe submitted by Katei, Cincinnati, OH

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Coconut Pumpkin Pie Cupcakes

Coconut Pumpkin Pie Cupcakes Recipe photo

photo by recipe author

Servings: 12
Preparation Time: 35 minutes

Cupcakes:

1 3/4 cup all-purpose gluten-free flour*
2 teaspoons baking powder
1 1/8 teaspoon pumpkin pie spice
a pinch of salt
2 eggs
3/4 cup sugar
1/2 cup unsweetened coconut milk**
1/3 cup virgin coconut oil
1 teaspoon vanilla extract
1 cup + 2 tablespoons pure pumpkin puree (not pumpkin pie filling!)

Pumpkin Spiced Icing:

2 tablespoons butter or virgin coconut oil
2 tablespoons unsweetened almond milk
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
2 cups powdered sugar

Preheat oven to 375 ºF. Line 12 muffin cups with paper liners.

In a large bowl combine flour, baking powder, pumpkin pie spice and salt. In a separate bowl whisk eggs, sugar, coconut milk, coconut oil and vanilla. Add pumpkin puree and combine well. Add flour mixture and stir until well combined.

Spoon batter into prepared muffin cups. Bake in preheated oven 20 to 25 minutes.

Cool for 10-15 minutes before removing from muffin tins.

For the icing:

Combine all of the ingredients in a medium sized bowl. Use a hand mixer to blend until smooth. Transfer to piping bag for icing or simply spread over cupcakes.

Notes:

*You can make your own gluten free flour mix from one of our recipes here.

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

Recipe submitted by Emily, Ottawa

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Pumpkin Pie Coconut Flour Pancakes

Pumpkin Pie Coconut Flour Pancakes Recipe

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

1/4 cup coconut flour
4 pastured eggs
1/4 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 tablespoon raw honey
Whipped pastured cream or coconut cream – optional

Mix flour and eggs in a medium-sized bowl and blend well. Add all other ingredients, mix and let sit for at least 5 minutes. Check for clumps and break up with a fork.

Heat and grease griddle with butter or coconut oil. Ladle small amounts of batter onto griddle – make 2-inch pancakes for best results. Cook about 2 minutes on each side or until golden brown.

Serve with maple syrup or homemade whipped cream (dairy or coconut milk).

Recipe submitted by Sarah, Cherry Hill, NJ

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Grain Free “Everything” Dinner Rolls

Grain Free Everything Dinner Rolls

photo by recipe author

Servings: 8
Preparation Time: 10 minutes

1 cup tapioca starch
1/3 cup coconut flour
1/4 cup arrowroot starch
1 teaspoon sea salt
1 organic egg
1 teaspoon honey
1/2 cup water
1/2 cup melted coconut oil
1 tablespoon sesame seeds, optional
1 tablespoon poppy seeds, optional
1/2 teaspoon garlic powder, optional

Preheat oven to 350 degrees ºF.

Combine dry ingredients in a medium bowl and whisk to combine.

Combine egg, honey and water, add in coconut oil. Add liquids to the dry ingredients, mix until well combined.

Divide dough into 8 equal portions and roll each section in to a ball, using additional arrowroot powder to keep dough from sticking to your fingers.

Optional: In a small bowl combine Sesame seeds, poppy seeds and garlic powder, roll each ball lightly in the seed mixture.

Place each ball on a baking sheet that’s been lined with unbleached parchment paper.

Reduce oven temp to 325 and bake for 40 minutes on the middle rack.

For best results, allow rolls to cool before serving.

Enjoy!

Recipe submitted by Hayley, Smithfield, PA

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Almond Coconut Truffle Bites

Almond Coconut Truffle Bites Recipe

photo by recipe author

Servings: 18
Preparation Time: 40 minutes

1/2 cup liquified coconut oil
1/4 cup unsweetened cocoa
8 tablespoons sweetener of choice, divided
8 oz cream cheese, softened
1 cup shredded unsweetened coconut
1 cup coarsely chopped almonds

Combine coconut oil, cocoa, and sweetener in a small bowl. Leave on the counter to stay in liquid form.

In a mixer bowl, combine cream cheese, coconut, nuts, and remaining 4 tablespoons sweetener. Mix well.

Form cream cheese mixture into tablespoon-sized balls on a sheet of waxed paper or in a muffin tin; freeze for 30 minutes or until slightly hardened.

Remove from freezer and drizzle balls with chocolate.

Store in freezer; these are wonderful served cold. Makes approximately 1 1/2 dozen balls.

Recipe submitted by Melissa, Tyler, TX

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Grain Free Cranberry Pecan Crackers

Grain Free Cranberry Pecan Crackers Recipe

photo by recipe author

Servings: 8-10
Preparation Time: 15 minutes

Dried Cranberries:

1 1/2 cups fresh cranberries
1 teaspoon coconut oil, melted
dash of sweetener (optional)

Crackers:

2 cups raw pecans
Homemade dried cranberries (recipe above)
1 pastured egg
1 tablespoon grass-fed butter, Ghee or coconut oil, melted
1 -2 teaspoons sugar
Couple dashes of sea salt*

Cranberries:

Preheat oven to 250 degrees ºF.

Combine cranberries, coconut oil and sweetener in a bowl. Pour onto a parchment lined cookie sheet and bake for 2-2 1/2 hours. Remove from heat once the majority of berries look dried, set aside to cool.

Crackers:

Preheat oven to 350 degrees ºF.

Place the pecans and cranberries in a food processor and combine until pecans look like coarse sand. Add the egg, butter/oil, sweetener and salt to the mixture and pulse until combined and dough forms.

Place the dough between two pieces of parchment paper and roll out to about 1/8 of an inch thick.

Using a pizza cutter or sharp knife, cut crackers into desired size.

Bake for 10-12 minutes or until lightly browned. Thinner crackers will cook faster and you may need to remove outer edge crackers before you remove the inner crackers.

Let cool to crisp up and store in an airtight container. I love using glass jars for my snacks!

Quick notes

*Use more for salty crackers. I sprinkled the top of rolled out dough will a tiny bit more salt

I did not want to use store bought dried cranberries, they have added sunflower oil and white sugar. You can certainly substitute store bought, but you will probably only need 1/2 cup or less and leave out the sweetener all together. These crackers will definitely turn out to be a sweeter version!!

You can use a dehydrator to dry out the cranberries. I chose the oven method since many people do not have a dehydrator.

Recipe submitted by Kate, Highlands Ranch, CO

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