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Gluten Free Pumpkin Coconut Macaroon Cookies

photo by recipe author

Servings: 2 dozen
Preparation Time: 15 minutes

6 egg whites
1/2 teaspoon salt
2 tablespoons arrowroot powder
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1/2 cup whole sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups shredded coconut

Preheat oven to 300 degrees.

Using a very clean bowl, whisk egg whites and salt until they have stiff peaks. Continue to whisk and slowly add arrowroot powder.

In a separate bowl, mix pumpkin puree, vanilla, whole sugar, cinnamon, nutmeg together until combined. Mix in shredded coconut.

Fold egg white mixture with pumpkin mixture. Be sure not to over mix.

Use a tablespoon to scoop cookie dough onto a greased or parchment lined baking sheet. You will have enough dough to cover two cookie sheets.

Bake for 30 minutes. Make sure to rotate cookie trays half way through cooking.

To crisp the cookies, you can lower the oven temperature to 200 degrees. Leave cooked cookies in the over for 45 minutes to an hour.

Serve immediately or store cookies in air tight container in the refrigerator.

Recipe submitted by Tiffany, Junction City, OR

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Pumpkin Curry Soup

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

2 tablespoons coconut oil
1 tablespoon curry powder
1 teaspoon powdered ginger
1 teaspoon cumin seeds
1/2 teaspoon red pepper flakes
4 finely minced garlic cloves
3 1/2 cups puree pumpkin or winter squash
2 cups soup stock
2 cups unsweetened coconut milk*
Salt or fish sauce, to taste
Minced cilantro for garnish and flavor

1. Heat the oil in a heavy soup pan, medium-low heat.

2. Add the curry, ginger, cumin and red pepper flakes.

3. Stir for a couple of minutes while the seasonings roast and become fragrant. Do not walk away! They can burn in a flash and you will have to start over. Add the garlic and stir for a moment. Do not let the garlic brown. The flavor will overpower this delicate soup if you do.

4. Pour the soup stock into the spice mixture and stir well. Loosen anything that may be sticking to the bottom of the pot.

5. Put the pumpkin puree in the blender and add the soup stock. It should just fit. Blend well.

6. Warm the coconut milk in the soup pan and then add the blended pumpkin and soup stock. Salt with fish sauce or sea salt according to your own taste.

7. Serve with a sprinkling of finely minced cilantro on the top. The green of the cilantro sparkles against the orange hue of the soup. It also adds a subtle earthy quality.

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

Recipe submitted by Amanda, Hot Springs, CA

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Gluten Free Peanut Butter Coconut Cookies

photo by recipe author

Servings: 35

2 cups creamy peanut butter (I use organic & no-sugar added)
2/3 organic whole sugar
1/2 cup shredded coconut, unsweetened
2 eggs
2 teaspoon vanilla
2 teaspoon baking powder

1. Preheat oven to 350.

2. In mixer, cream peanut butter and sugar. Add everything else and mix until well combined.

3. With your hands, roll the mixture into little balls (they stay together better if you keep them small)and place on a parchment lined baking sheet. You could roll them in additional sugar.

4. Bake for about 10 minutes. Cookies should still be soft when you take them out of the oven. Let them sit for a few minutes before you take them off the baking sheet.

Recipe submitted by Leslie, Amsterdam, NY

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Thai Chicken Coconut Soup II

photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
1 small sweet onion, chopped
coconut oil
3 large carrots, chopped
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance)
1 quart chicken broth, preferably homemade
2 cups shredded chard or other greens
1/2 cup cilantro, chopped
1 lemon, juiced
1 bunch green onions, chopped
14 oz organic coconut milk*
salt to taste

In a large soup pot, brown the chicken and onions in a couple tablespoons of coconut oil. When the chicken is cooked through, add the chopped green onion, carrots and garlic. Sauté for 5 minutes. Add the ginger, red pepper flakes, and chicken broth.

Bring the soup to a gentle boil, reduce heat and let simmer, covered, for 20-30 minutes. Test the carrots for tenderness. Add chard, cilantro, lemon juice, green onions, and coconut milk. Continue cooking for about 10 minutes. Check for salt and adjust accordingly.

Note: Adjust the ginger and red pepper flakes to taste, depending on your spice tolerance level.

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

Recipe submitted by Jessica, Denver, CO

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Coconut Fried Zucchini

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

coconut oil, for frying
2 organic eggs, beaten
2 cups zucchini, sliced thin
1/2 cup organic coconut flour
1/2 cup grated parmesan cheese
1 teaspoon salt

Heat coconut oil at low-medium heat in heavy bottom frying pan. Desired temperature is 375 degrees for frying.

Add two eggs to a medium size bowl and lightly beat them.

In a second bowl mix coconut flour, Parmesan cheese and salt together.

Dip zucchini slices into egg mixture and then place them in flour mix. Make sure to coat them well.

Fry the zucchini until golden brown, 3-5 minutes on each side. Place fried zucchini on a paper towel lined plate. Serve immediately and enjoy!

Recipe submitted by Tiffany, Junction City, OR

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Coconut Pumpkin Pie Smoothie

photo by recipe author

Servings: 1
Preparation Time: 3-5 minutes

1/4 cup pumpkin puree
1 banana, fresh or frozen
1/2 cup coconut milk*
A dash of cinnamon
1 teaspoon honey
1 tablespoon coconut oil, melted

Combine pumpkin puree, banana, coconut milk, cinnamon, and honey in a blender. Blend on high until well mixed and smooth. While blender is running, slowly pour in coconut oil.

Pour in a glass and garnish with a sprinkle of cinnamon. Enjoy!

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

Recipe submitted by Anna, Franklin, WV

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Coconut Flour Cheese Crackers

photo by recipe author

Servings: about 32 crackers
Preparation Time: 30 minutes

1/2 cup coconut flour
1 organic egg
2 tablespoons grass-fed butter
1 1/2 cups shredded cheddar cheese
Pinch salt

Pre-heat oven to 400 degrees.

Using a high power blender or food processor, blend all ingredients together until they are well combined.

Spread cracker batter over a parchment paper lined cookie sheet. Place another piece of parchment paper on top of mixture and use a rolling pin to thinly spread batter. Gently pull off the parchment paper.

Bake crackers for 10 minutes. Take the crackers out of the oven and score them with a knife or pizza cutter. Return to oven and continue to bake until they are lightly brown and crisp, 5-10 minutes.

Recipe submitted by Tiffany, Junction City, OR

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