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Pumpkin Oatmeal Pecan Raisin Cookies

Pumpkin Oatmeal Pecan Raisin Cookies Recipe

photo by recipe author

Servings: 40-48
Preparation Time: 15-20 minutes

3 cups organic gluten free oats
1 cup organic gluten free flour mix*
1 cup organic coconut chips
1 tablespoon organic cinnamon
1 teaspoon organic nutmeg
3 organic eggs
3/4 cup organic brown sugar
1 tablespoon organic vanilla
1 cup fresh roasted or canned organic pumpkin
2/3 cup pecan pieces
1 cup organic raisins
2/3 cup organic virgin coconut oil

Preheat oven to 350 degrees.

Place oats, flour, coconut chips, cinnamon and nutmeg in a large mixing bowl; mix thoroughly and then set aside.

In a smaller mixing bowl combine eggs, sugar, vanilla and pumpkin and mix well. Then pour this mix over the dry ingredients and mix until there are no dry spots.

Add the pecans and the Raisins and finally the coconut oil and mix by hand for about 2-3 minutes.

Drop by spoonfuls onto parchment paper lined baking sheet. Bake for 20 – 25 minutes or until they begin to brown on the edges. Remove from the oven and cool on a wire rack.

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

Recipe submitted by Donny, San Diego, CA

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Chocolate Almond Bark

Chocolate Almond Bark Recipe

photo by recipe author

Servings: 8-10
Preparation Time: 10 minutes

1/2 cup cocoa powder
1/2 cup virgin coconut oil
1/2 cup pure honey
1 cup of crushed almonds

1. In a saucepan, combine cocoa powder and virgin coconut oil. Melt on low heat, stirring continuously.

2. Add honey and stir for 1-2 minutes until combined.

3. Remove from heat. Let cool for 1-2 minutes.

4. Add in almonds.

5. Line an 8×8 glass dish with parchment paper. Pour chocolate mixture into the dish.

6. Put in the freezer for 30 minutes (or until hard).

7. Remove from the freezer, break into squares and enjoy!

8. Store in the fridge, otherwise chocolate bark will melt.

Recipe submitted by Emily, Ottawa, Canada

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Dairy Free Chicken with Mushroom “Cream” Sauce

Dairy Free Chicken with Mushroom Cream Sauce Recipe

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

4 boneless, skinless chicken breasts
salt and pepper
3 tablespoons grass-fed butter or coconut oil
2 shallots (about 1/4 cup), finely minced
1/2 lb button mushrooms, thinly sliced
1/2 cup white wine
1/2 cup chicken broth
1 cup full fat coconut milk*
1 tablespoon coconut oil

Heat a large, stainless- steel pan over medium high heat.

Pat the breasts dry and season with salt and pepper.

Once the pan has reached the proper temperature, add the oil and 2 tablespoon butter.

Place the chicken breasts in the pan and cook until golden brown. You may need to turn your heat down to medium if it’s sizzling too much.

Flip and continue to cook until just done. Alternatively, you could just sear the chicken and then finish in the oven at 350.

Once the chicken is cooked, remove from the pan and set aside. Place a tented piece of foil loosely over the plate.

Do not remove any of the solids or oil/ butter from the pan. Add the shallots and cook until translucent.

Add the remaining tablespoon of butter and the mushrooms.

Once the mushrooms have browned and their moisture has evaporated, deglaze the pan with the white wine.

Add the chicken broth and let the sauce reduce by two-thirds then add the coconut milk.

Let the sauce simmer and reduce until it’s a sauce like consistency.

Add additional salt and pepper if needed then pour it over your chicken.

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

Recipe submitted by Kate, Highlands Ranch, CO

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Sesame Chocolate Nutty Bites

Sesame Chocolate Nutty Bites Recipe

photo by recipe author

Servings: 28
Preparation Time: 20 minutes + 4 hours chilling

1/4 cup raw honey
2 tablespoons raw sunflower seeds
2 tablespoon walnuts
2 tablespoons cocoa powder
2 tablespoons raw cashews
1 tablespoon almond butter
2 tablespoons pumpkin seeds
3 tablespoons shredded coconut
1 teaspoon coconut oil
6 tablespoons sesame seeds – divided use
parchment paper (preferably unbleached natural), optional
invisible tape, optional
stickers, optional

Lightly grease the mixing bowl for easier removal.

Place ingredients into a bowl – reserving 3 tablespoon of sesame seeds for later use. Mix together. The mixture will be very thick and difficult to stir.

Place a sheet of parchment paper into a dish 7″ x 5″ to line the bottom and sides. Lightly grease the parchment paper with coconut oil. Sprinkle 1.5 tablespoons of sesame seeds onto the parchment paper.

Place the candy mixture into the parchment paper. Grease the back of a spoon or your fingers and mold into the dish.

Sprinkle the remaining sesame seeds over the top of the candy mixture until it is evenly covered.

Refrigerate overnight, or at least four hours.

Remove and cut lengthwise so that you have a rectangular piece which is 2.5″ wide and 7″ long. Now cut 1/2″ pieces which will give you 14 pieces from each rectangle.

OPTIONAL – wrap each piece individually: Remove a strip of parchment paper 7.5″ long. Cut each piece into a 3″ piece strip. Lay the piece of candy in lengthwise, and roll the ends until they overlap. Use a piece of invisible or transparent tape long enough to wrap around and adhere to itself. You should have a round tube now. Attach a sticker if you wish. Now carefully fold down the ends and twist.

Recipe submitted by Starlene, Phoenix AZ

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Gluten Free ABC Brownies

Gluten Free ABC Brownies Recipe

photo by recipe author

Gluten free & dairy free! ABC stands for Avocado, Banana, Coconut!!

Servings: 12
Preparation Time: 15 prep, 20 bake

1 ripe avocado
1 small banana
3/4 cup coconut oil (solid)
3/4 cup cocoa powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
6 tablespoons raw honey
1 cup almond meal
2 eggs
Shredded coconut for topping

Preheat oven to 350.

Blend avocado and banana until smooth in food processor or blender.

Use a stand mixer or mix by hand for remaining steps. Add avocado/banana to bowl. Add coconut oil, cocoa powder, cinnamon, vanilla extract, and honey. When combined, add almond meal. When roughly mixed, add eggs and mix thoroughly until smooth.

Spoon mixture into cupcake linings in cupcake tray.

Sprinkle with shredded coconut.

Bake at 350 degrees for 20 minutes. Cool on a wire rack.

Recipe submitted by Carl, Penfield, NY

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Gluten and Dairy Free Zucchini Bread

Gluten and Dairy Free Zucchini Bread Recipe

photo by recipe author

Servings: 10
Preparation Time: 15 minutes

1 rounded cup fresh, grated zucchini
3/4 cup sorghum flour
1/4 cup coconut flour
1/2 cup tapioca flour
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon fine salt
2 teaspoons cinnamon
1 cup organic whole sugar
1/3 cup coconut oil – melted
2 egg whites, beaten (or 1/4 cup liquid egg replacer)
1/4 cup coconut milk*
1 teaspoon fresh lemon or orange juice
1 tablespoon vanilla

Preheat oven to 350 degrees F. Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Oil it lightly.

Press the grated zucchini with a paper towel to remove as much moisture as you can (important). After pressing, fluff with a fork. Set aside.

In a large mixing bowl, whisk together the flours, baking powder, baking soda, xanthan gum, salt and cinnamon. Add in the sugar.

Add remaining ingredients – except zucchini and beat to combine. Continue to beat on medium high until the batter is smooth, about two minutes.

Add in shredded zucchini and stir by hand to combine.

Place in the prepared loaf pan and even out the top.

Bake in the center of oven for 55-60 minutes, until the top is golden and firm, yet gives a bit when lightly touched. Test with a toothpick, which should come out without batter or crumbs.

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

Recipe submitted by Sharla, Nampa, ID

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Dairy Free Pumpkin Ice Cream

Dairy Free Pumpkin Ice Cream Recipe

photo by recipe author

Servings: 4

4 egg yolks from pastured eggs (I use Tropical Traditions soy free)
1/2 – 3/4 cups sweetener
27 oz full fat coconut milk*
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon*
1 1/2 teaspoons nutmeg
1 1/2 teaspoons ground ginger
1 teaspoon cloves
1/4 teaspoon salt
1 1/2 cups pumpkin, fresh or canned
1 tablespoon bourbon or vodka (optional to keep it from getting hard)

Whisk the egg yolks, any liquid sweetener, vanilla, all spices and salt in a bowl and set aside.

Place the coconut milk and any granulated sweetener in a saucepan and bring to a simmer, do not let it boil!

Remove from heat and slowly add the milk a ladle full at a time to the egg yolk mixture, whisking as you go. If the milk is too hot it will cook the eggs

Once it is all incorporated, transfer mixture to a blender and add in the pumpkin and bourbon/vodka (if using) and blend until smooth

Pour mixture back into the bowl and place in the freezer for an hour to cool

Pour the mixture into an ice cream maker and follow the instructions or pour into a bread pan and freeze

*I did all of the spices as heaping measurements because I like the spice. You could certainly just use pumpkin pie spice as well.

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

Recipe submitted by Kate, Highlands Ranch, CO

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Little Gluten Free Donuts

Little Gluten Free Donuts Recipe

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Donuts:

1/4 cup coconut flour
3 eggs
1/4 cup coconut oil, softened or melted
1/3 cup organic cane sugar
1 teaspoon vanilla
1/2 teaspoon baking powder
dash salt

Glaze:

1/2 cup all natural milk chocolate chips
1/2 teaspoon coconut oil

Preheat oven to 400 degrees.

Prepare petite donut pan (12 donut size) by greasing lightly with coconut oil.

Beat all donut ingredients until well incorporated and fluffy. Divide into each donut well evenly – each well held approximately one tablespoon. Bake for 15 minutes or until very slightly golden brown. Cool slightly.

Meanwhile, make your glaze. In a small pan over very low heat add glaze ingredients and stir until melted.

Swirl the donuts one at a time into the chocolate glaze on the flatter side to get more coverage. Let set and cool for as long as you can wait.

Chocolate Variation: Add 1/4 cup cocoa to batter and bake exactly as above. I used only 1 1/2 teaspoons of powdered sugar to garnish and dusted the rounded side instead.

Recipe submitted by Kathryn, Carey, NC

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