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Grain Free Blueberry Lemon Muffins

Grain Free Blueberry Lemon Muffins Recipe

photo by recipe author

Servings: 24
Preparation Time: 20 minutes

1 cup Tropical Traditions coconut flour
1 teaspoon salt
1 teaspoon aluminum-free baking soda
1/3 cup raw honey
1/3 cup coconut oil
12 eggs
1/3 cup unsweetened applesauce
1 lemon, peel and juice
1 teaspoon vanilla
2 cups blueberries

In a small bowl, combine coconut flour, salt and baking soda.

If coconut oil and honey are not liquid, warm in a small saucepan over lowest heat to liquefy.

In a large bowl beat eggs well with an electric mixer. Then add honey, coconut oil, applesauce, lemon rind and juice, and vanilla and blend well.

Mix dry ingredients into wet. Let batter sit for a couple minutes while the coconut flour absorbs.

Gently fold in blueberries.

Place batter into two paper lined 12 cup muffin pans.

Bake at 350 degrees °F for about 18 minutes or until a toothpick comes out clean (well, without batter, that is… it may have a juicy blueberry stain!)

Cool and serve.

Recipe submitted by Emily, Glen Ellyn, IL

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Raw Sweet & Sour Sauce with Cabbage Salad Rolls

Raw Sweet and Sour Sauce with Cabbage Salad Rolls Recipe

photo by recipe author

Serve on the side with fresh salad rolls (recipe below) or toss over fresh veggies like pineapple, red onion, bell pepper, zucchini, and broccoli to create a meal.

Servings: 3
Preparation Time: 1 hour, 30 minutes

Thai Style Salad Rolls:

1 head cabbage
2 tablespoons coconut oil
1 cucumber
1 avocado
1 large carrot
1 bunch fresh mint
1 mango
3 tablespoons Atchara
optional: handful fresh basil or cilantro

Sweet & Sour Sauce

1 mango, peeled and removed from pit
1 red bell pepper
1 tablespoon honey
1 tablespoon apple cider vinegar
1 clove garlic

Place the head of cabbage on the table with the core facing up back at you. Take a knife and cut the core out, making a square around it. Once the core is removed, you should be able to pretty easily slide each leaf off separately pulling up from the base. If the leaves don’t peel off easily, then cut the whole around the core a bit wider. Once you have about 8 to 12 cabbage leaves, rub each one in a little bit of warmed coconut oil. Set them in the dehydrator (this will work best in a large dehydrator). Dry at 115 ºF for 1 hour.

While the cabbage leaves are wilting in the dehydrator, slice the fruits and veggies into long thin strips to use as filling in your rolls. You can also shred any of the remaining cabbage you have left.

Remove leaves from dehydrator and stuff with your favorite fresh veggies, cabbage and atchara, and then wrap and roll. I find it works best to put the filling ingredients near the base of the leaf, fold over the sides, then roll up into the top of the leaf. If there are any large spines/stems on your leaves, you can also cut them out.

Blend all sauce ingredients in a blender and serve with the rolls.

Recipe submitted by Andrea, Willamina, OR

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Coconut Key Lime Squares

Coconut Key Lime Squares Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1 cup coconut cream concentrate
1/4 cup coconut oil
1/2 cup honey
1 teaspoon vanilla
2 tablespoons key lime juice

Place all ingredients in a saucepan on medium low heat. Stir until completely combined. It is not necessary for it to entirely melt. It just needs the heat to soften and combine.

Place in a 9×9 square casserole dish and flatten. Refrigerate until solid. Cut into 1 inch squares.

Recipe submitted by Sharla, Boise, ID

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Gluten Free Homemade Egg Noodles

Gluten Free Homemade Egg Noodles Recipe

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

4 eggs
1 tablespoon coconut oil
1 tablespoon water
1/2 teaspoon salt
2 cups gluten-free all purpose flour plus 1/2 cup for rolling out*

Beat eggs in heavy duty stand mixer, add coconut oil, water and salt. Continue mixing until coconut oil is broken up and evenly distributed. (It’s not necessary to melt the coconut oil first). Add flour and continue mixing thoroughly. Dough will form a nice ball.

Put dough on a flat, thoroughly floured surface and roll out with rolling pin until it is thin, turning as needed, so flour coats both sides and dough is no longer sticky.

Cut flat dough into strips of desired width — a pizza cutter works nice for this step. If dough sticks to the surface, use a spatula to lift.

To cook, put into salted boiling water for approximately 3 minutes. Adjust cooking time if needed.

These noodles can be frozen uncooked, then used as needed. They’re great for any noodle recipe like chicken noodle soup, or with a dish like beef burgundy or stroganoff.

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

Recipe submitted by Jeff, Eagle, ID

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Gluten Free Roasted Blackberry Brownies

Gluten Free Roasted Blackberry Brownies Recipe

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

1 cup blackberries
1/4 cup + 1 teaspoon whole sugar, divided
1/2 cup coconut flour
1/2 cup cacao powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup coconut oil, melted
4 eggs
2 teaspoons vanilla extract
6 tablespoons milk

1. Roast the blackberries with one teaspoon of sugar in a 450 °F oven for 10 minutes.

2. Set the blackberries aside and turn the oven down to 350 °F. In a bowl, mix the coconut flour, cacao powder, baking soda, salt, and the remaining quarter cup of sugar.

3. Drizzle in the melted coconut oil. Then add the eggs, vanilla, and milk.

4. Gently fold in the roasted blackberries. Spread out the batter in a greased 8×8″ square pan.

5. Bake for 20 minutes.

6. Remove and cool before cutting. Keep refrigerated in a covered container.

Recipe submitted by Cristina, Oklahoma City, OK

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Coconut Butter Cups

Coconut Butter Cups Recipe

photo by recipe author

Servings: 2
Preparation Time: 10 minutes

For the chocolate:

2 tablespoons coconut oil
1 tablespoons cocoa or carob
2 tablespoons coconut flour
1 tablespoons nut butter
1 tablespoons maple syrup

For the filling:

1 tablespoons coconut cream concentrate
1 teaspoon nut butter
optional: salt and sweetener for a peanut butter-like taste

Mix together the chocolate and fill paper muffin cups to about 2/3. Freeze for at least 10 minutes.

Mix coconut cream concentrate and nut butter and spread on the chocolate. Cover with the rest of the chocolate and freeze. (Let it thaw a little before serving)

Recipe submitted by Anja, Switzerland

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