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Gluten Free Spinach Soufflé

Gluten_Free_Spinach_Soufflé
Gluten Free Spinach Soufflé
photo by recipe author

Servings: 4
Preparation Time: 10 minutes

  • 1 cup cottage cheese
  • 3 eggs, slightly beaten
  • 3 tablespoons coconut oil or butter, melted
  • 1 tablespoon coconut flour
  • 1 cup cheddar cheese, shredded
  • 10 oz. frozen spinach, defrosted and drained

Preheat oven to 350° degrees F.

In a bowl combine cottage cheese, eggs, coconut oil, and coconut flour. Add shredded cheese and spinach. Pour into a greased loaf pan and bake for 1 hour, or until the top is golden brown.

*This recipe can easily be doubled- just bake in an 8×8 pan.

Recipe submitted by Erin, Ashland, OH

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Gluten Free Spiced Fish Sticks

Gluten Free Spiced Fish Sticks photo
Gluten Free Spiced Fish Sticks
photo by recipe author

Servings: 2-4
Preparation Time: 30 minutes

Recipe: Rinse fish fillets in cold water and set on a plate. Cut fish into short strips, following the lines of the fillets and removing bones (if there’s any).

Place eggs in a small shallow bowl. Mix together flours, spices, black pepper & sea salt in another small shallow bowl.

Dip fish sticks in eggs and then toss it in the flour mixture. Set them aside on a plate.

Warm up 4 tablespoons of palm shortening or your choice of oil in a large skillet and heat oil on medium high. Place the fish sticks in the pan and make sure there’s enough room around them so that they don’t stick together. Cook for a few minutes on each side, until well browned, then remove fish sticks to a plate lined with a paper towels.

Add more shortening or oil (4 tablespoons) to the pan and fry remaining batch of fish sticks.

Serve with freshly squeezed lime and tatar sauce or homemade ketchup.

Recipe submitted by Marillyn, Britt, IA

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Coconut-Chai Holiday Pound Cake

Coconut Chai Holiday Pound Cake photo
Coconut Chai Holiday Pound Cake
photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1. In small saucepan, bring coconut milk to a simmer. Add chai teabags and simmer 5 minutes. Turn off heat and allow to cool to room temperature. Squeeze teabags and remove.

2. Preheat oven to 325 degrees. Grease and flour a 9x 5 inch loaf pan. Sift together flour, salt, cinnamon, allspice, ground ginger and baking soda.

3. In large bowl with electric mixer, cream together coconut oil and sugar until smooth, about 4 minutes. Add eggs one at a time. Slowly pour in coconut/ chai mixture and mix until smooth. Slowly add dry ingredients and lightly mix, just until batter is smooth.

4. Pour into prepared pan and bake for one hour. Remove from oven and cool in pan 10 minutes, before carefully removing cake from pan and allowing to cool completely.

Note: Cake freezes well, up to a month if well wrapped. Allow to thaw overnight on counter.

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

Recipe submitted by Tammy, Union City, TN

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Coconut Eggnog Smoothie

Coconut Eggnog Smoothie photo
Coconut Eggnog Smoothie
photo by recipe author

A holiday treat you can feel good about! Rich, creamy, delicious taste with no added sugar (the bananas and coconut give it a wonderful, delicate sweetness), packed with nourishing protein, good fats and nutrients for a quick breakfast or mid-afternoon snack, satisfying to your body and your senses. Or serve it to your guests, they’ll never guess how healthy it is! 😉

Servings: 4
Preparation Time: 5 minutes

Blend all but the bananas until thoroughly mixed, add frozen bananas and blend until smooth. Serve immediately with an extra sprinkle of nutmeg on top. Enjoy! 🙂

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

Recipe submitted by Lydia, Salem, VA

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Homemade Magic Shell Ice Cream Topping

Homemade Magic Shell Ice Cream Topping photo
Homemade Magic Shell Ice Cream Topping
photo by recipe author

Servings: 6-10
Preparation Time: 15 minutes

In a double boiler (or sauce pan over low heat), melt all of the ingredients together and stir until combined. Serve over your favorite ice cream.

Recipe submitted by Jessica, Denver, CO

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Healthy Grain Free Zucchini Crackers

Healthy Grain Free Zucchini Crackers photo

Healthy Grain Free Zucchini Crackers photo by recipe author

 

Servings: 25-30 Crackers
Preparation Time: 45 minutes

  • 1/2 cup grated zucchini
  • 2 eggs
  • 3 tablespoons coconut oil
  • 2 tablespoons coconut flour
  • 2 tablespoons blanched almond meal/flour*
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda

Preheat oven to 350 degrees.

Process all ingredients together in food processor or blender until batter is smooth. Spread batter 1/4 inch thick on a parchment paper lined cookie sheet.

Bake crackers for 15 minutes. Cut crackers into small squares and return to oven. Bake another 15-20 minutes. The crackers on the edges will finish baking first. Remove the outer crackers and continue to bake until all the crackers are crispy. Sprinkle crackers with sea salt and serve.

*To make your own almond meal/flour, grind almonds just until a moist meal consistency is reached. Be careful not to over-blend.

Recipe submitted by Tiffany, Junction City, OR

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Chocolate Fudge Brownies

 

 

Coconut Flour Chocolate Fudge Brownies

Gluten Free

YIELD: 24 bars

Preheat oven to 350 degrees. Grease and dust an 11×8 pan with coconut oil and coco powder.

Place butter, sugar, chocolate, and brown rice syrup in a medium sized pot and melt on low heat, stirring until everything is well blended and smooth. Sift in the coco powder. Remove from heat and set aside to cool. Beat the eggs and vanilla extract together with an electric mixer until frothy. Then on low speed, mix in cooled chocolate mixture and sugar. Alternatively add in the flour, heavy cream, baking powder, beating mixture after each addition.

Pour mixture into the prepared pan and bake the brownies in the preheated oven for 30 minutes or until the top of the brownies is crisp and the edges begin to pull away from the pan. (The inside of the brownies will be dense and soft to the touch.) Cool the brownies in the pan on a wire rack until cool. Dump the brownie out of the pan and cut into bars and serve. Frost with chocolate or vanilla frosting if desired. Enjoy!!

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Coconut Flour Chocolate Cake

 

 

Coconut Flour Chocolate Cake

Pre-heat oven to 350 degrees. Grease two 9 inch or 8 inch layer pans with coconut oil and dust with cocoa powder.

In an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat together for about 2 minutes. Add eggs in one at a time and beat high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture. In a separate bowl, combine the dry ingredients together and add alternately with the milk to the butter mixture. Beat batter for about five minutes on high speed. Spoon batter into the two prepared cake pans and smoothen out tops. Bake at 350 for 30-35 minutes, or until toothpick inserted into the center of cake comes out clean. Place pans on wire rack and cool for 10 minutes before removing from pans. Cool cakes completely before frosting. Use your favorite frosting to frost the cake.

Peppermint Chocolate cake variation: add 1 teaspoon peppermint extract to batter before pouring into pans and mix well. Frost cake with peppermint frosting or frosting of your choice.

Cupcakes: Make recipe as directed but spoon batter into muffin cups and bake for about 26-30 minutes. Frost after cupcakes have cooled completely. Makes about 24 cupcakes.

 

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