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Gluten Free Pecan Pie Muffins

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

8 ounces pecan pieces
1/2 cup coconut flour
6 extra large eggs
3 tablespoons coconut oil
1 tablespoon vanilla
3 tablespoons honey
1/2 teaspoon sea salt
1 teaspoon baking soda

Preheat oven to 400 degrees F.

Line muffin tin with 12 paper liners.

In a food processor, chop pecans until they resemble a coarse crumb. Add pecan meal and all other ingredients into mixing bowl and mix until just blended.

Divide into prepared muffin liners and bake for approximately 15 to 20 minutes or until lightly browned and firm to the touch.

Recipe submitted by Kathryn, Cary, NC

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Super Fudgy Chocolate Walnut Brownies – Gluten and Grain Free

photo by recipe author

Servings: 9
Preparation Time: 10 minutes

1/2 cup pastured butter
1/3 cup coconut oil
6 ounces organic chocolate chips
1/3 cup coconut flour
1/4 cup organic cocoa powder
1 teaspoon vanilla
2 tablespoons instant coffee/espresso powder (optional)
1/2 teaspoon stevia powder
2 pastured eggs
1/2 cup organic white chocolate chips
1 cup walnuts
pinch of sea salt

1. Preheat the oven to 325. Grease a 8×8 pan with coconut oil or butter. Set aside.

2. In a double boiler start the butter, coconut oil, and chocolate chips melting over medium heat. You can also use a saucepan over very low heat, if you don’t have a double boiler.

3. In a separate bowl, stir the coconut flour, cocoa powder, and sea salt together and set aside.

4. Continue to stir the melted chocolate mixture until smooth and then remove from heat.

5. Stir in the coffee, vanilla, and stevia powder.

6. Quickly whisk the eggs into the melted chocolate, followed by the flour/cocoa powder mixture. Stir until the flour is mixed in. The batter will be lumpy.

7. Fold the white chocolate chips and the walnuts into the batter.

8. Pour the batter into the greased pan.

9. Bake for 20-25 minutes. The brownies will seem underdone.

10. Remove from the oven and let cool completely before cutting.

Recipe submitted by Jessica, Denver, CO

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Flour Free Coconut Cookies

photo by recipe author

Servings: Makes 4-5 dozen cookies
Preparation Time: 40 minutes after soaking

1 cup dry brown rice
1/3 whole millet
1 cup water
3/4 cup honey
1/4 cup coconut oil
1/3 cup ground flax
1/2 teaspoon sea salt
1 1/2 teaspoon baking powder
4 cups shredded coconut

Soak brown rice and millet in plenty of water (plus 1 tablespoon apple cider vinegar) for at least 8 hours, or overnight.

Preheat oven to 350 degrees F.

Drain and rinse, then combine with the rest of the ingredients, except for the baking powder and coconut, and blend until smooth. Combine coconut and baking powder in a large bowl, then add blender batter and mix well.

Mound by teaspoon onto a baking sheet and bake at 350 degrees for about 25 minutes, until lightly browned (like a nice macaroon!).

Variation: for Chocolate Coconut Cookies- add 1/2 cup of cocoa powder to blender mixture.

Tip: These cookies freeze well, so don’t worry about making too many!

Recipe submitted by Kim, Lebanon, NH

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Coconut Flour Carrot Oatmeal Muffins

photo by recipe author

Servings: 15 muffins
Preparation Time: 15 minutes

1 1/2 cups oats
1/4 cup ground flax seed
1/4 cup coconut flour, sifted
1/3 cup whole sugar (other sweetener could be substituted)
2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon all-spice
1/8 teaspoon ginger
1/8 teaspoon nutmeg
3 eggs
1/4 cup coconut oil
1/4 cup water
3/4 cup milk
3/4 cup finely shredded carrot (approx 2 medium carrots)
1/4 cup finely shredded apple (approx 1 medium apple)
3/4 cup raisins
1/2 cup chopped walnuts (optional)

Preheat oven to 400 degrees F.

Put raisins in small bowl and cover with hot water to plump up; set aside.

Combine oats, flax, coconut flour, sugar, baking soda, and spices. In separate bowl, mix together eggs, oil, water, and milk then add to dry mixture. Fold in carrot, apple, raisins (squeezing out excess liquid beforehand) and nuts.

Spoon into lined or greased muffin tin.

Bake for 15 minutes, or until toothpick inserted in center comes out clean.

Recipe submitted by Jennifer, Canada

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Grain-Free Honey Graham Cracker Pie Crust

photo by recipe author

Servings: 8
Preparation Time: 20 minutes

1/4 cup almond flour*
1/2 cup plus 2 tablespoons organic coconut flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup organic coconut oil, softened
1/4 cup organic honey
1 organic egg
1 teaspoon vanilla

Recipe: Directions

Preheat oven to 350 degrees.

Mix the dry ingredients in a medium mixing bowl. In a separate small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry, and mix until combined.

Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch pie or tart pan.

Bake for 15 minutes for a pie pan (7 minutes for a tart) if you will not be baking it any further after adding your filling. Cool completely, then add filling.

If your filling requires baking, bake the crust for 5-7 minutes until it’s a very light golden color. Freeze the crust for 30 minutes, then add filling and return to the oven. You may also need to cover the edges as almond flour burns easily.

*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 Danielle, Danville, CA

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Peanut Butter Banana Cups

photo by recipe author

Servings: about 12 cups
Preparation time: 10 minutes

1 ripe banana
3/4 cup unsweetened peanut butter (I prefer the fresh grind)
2 tablespoons – 1/4 cup honey
3/4 teaspoon vanilla extract
2 1/4 teaspoon coconut oil, melted (refined for no taste, virgin for coconut taste)
1/4 plus 1/8 teaspoon salt (omit if using jarred peanut butter with added salt)

1. Cut the banana into slices between 1/4 and 1/2 inch thick.

2. Mix all remaining ingredients in a separate bowl.

3. Place a bit of the peanut butter mixture to cover the bottom of each cup in a mini muffin tray.

4. Place a banana slice on top of the peanut butter.

5. With a spoon, scoop the peanut mixture unto each banana slice and cover completely.

6. Place in the freezer to set.

7. Store in the fridge or freezer.

Recipe submitted by Kate, Highlands Ranch, CO

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Gluten Free Coconut Mango Rugelach

photo by recipe author

Servings: 48
Preparation Time: 20 minutes

2 cups coconut flour
1/2 teaspoon salt
3/4 cup coconut oil
8 ounces cream cheese, room temperature
1/3 cup sour cream
1/2 cup organic raw sugar
1/2 cup shredded coconut or coconut flakes
1/4 cup mango preserves (or your favorite preserves)

1. In food processor, mix coconut flour and salt. Slowly pulse in coconut oil, cream cheese, sour cream, and sugar. Pulse until crumbly.

2. Shape dough into four disks, wrap well in (or place in zip lock bags) and refrigerate 2 hours to two days.

3. When ready to bake, preheat oven to 350 degrees. On a lightly floured surface, roll with a rolling pin, or shape with hands, each disk into a 9-inch round. Spread each round with two tablespoons of preserves, and top with a light dusting of coconut flakes. With knife or pizza cutter, cut each disk into 12 wedges. Roll up each wedge, starting with wide edge. Place each cookie on a greased cookie sheet, and sprinkle with additional coconut flakes.

4. Bake 15-20 minutes until lightly golden. Remove from oven and place each cookie on a rack to cool. Cookies store well, in airtight containers up to a week.

Recipe submitted by Tammy, Union City, TN

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Gluten Free Chicken Nuggets

photo by recipe author

Servings: 35 Chicken Nuggets
Preparation Time: 20 minutes

1 pound organic soy-free ground chicken
1 teaspoon sea salt
1/2 teaspoon organic parsley
1/2 teaspoon organic onion powder
1/4 teaspoon organic black pepper
1 1/2 cups coconut oil
2 organic soy-free eggs, beaten
1-1 1/2 cups organic white rice flour or brown rice flour
1/2 teaspoon sea salt
Pinch organic black pepper

Recipe: In a medium bowl, mix organic soy-free ground chicken, 1 teaspoon sea salt, 1/2 teaspoon organic parsley, 1/2 teaspoon organic onion powder and 1/4 teaspoon organic black pepper together. Set aside.

Heat coconut oil in a large skillet to medium heat.

Pour organic rice flour, 1/2 teaspoon of sea salt and a pinch of black pepper onto a plate. Mix well. Have beaten eggs ready in a small to medium size bowl.

Roll chicken mixture into 35 ping-pong ball size pieces. Roll each piece of chicken into rice flour, then dip into beaten eggs, then again in the flour. Flatten each ball into a nugget shape.

Fry nuggets in coconut oil until golden brown, about 4-5 minutes on each side. Place fried chicken nuggets on a paper towel lined plate. Serve hot with your favorite dipping sauce.

Recipe submitted by Tiffany, Bend OR

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