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Gluten Free Applesauce Cookies

photo by recipe author

Servings: 35
Preparation Time: 15 minutes

2 cups almond flour*
1 cup organic, unsweetened applesauce
1 cup shredded, unsweetened coconut
1/2 cup raisins
2 teaspoons vanilla extract
2 tablespoons cinnamon
4 tablespoons melted coconut oil
1/4 cup maple syrup
3 eggs

Preheat your oven to 350 and throw all of the ingredients into your mixer and blend. After the mixture is well combined, let it sit for a minute or two to firm up.

Place small spoonfuls on a parchment lined cookie sheet (you can space them close together– they don’t spread) and bake for 10 minutes. Makes 35-40 small cookies.

*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 Leslie, Amsterdam, NY

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Gluten Free Bacon, Egg, and Cheese Muffins

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

6 strips bacon
3 eggs
1/4 teaspoon salt
3 tablespoons coconut flour
1/4 teaspoons baking powder
4 ounces cheddar cheese, shredded/diced
Coconut oil (for greasing muffin tin)

1. Preheat oven to 400 degrees.

2. Fry bacon in a skillet until crispy. Set aside.

3. Blend eggs, 2 tablespoons of bacon drippings, and salt in a mixing bowl.

4. Add coconut flour and baking powder. Mix until there are no lumps.

5. Crumble bacon and add to batter along with cheese. Mix until incorporated.

6. Grease your muffin tin with coconut oil or use paper inserts.

7. Pour batter into muffin tin and bake for 15 minutes.

Can be modified for those who don’t eat dairy by omitting the cheese and adding another 1-2 eggs.

Recipe submitted by Andy, North Royalton, OH

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Thai Chicken Coconut Soup

photo by recipe author

Preparation Time: 30 minutes
Servings: 4-6

2 green onions
8 oz mushrooms
15 oz baby corn, drained
14 oz bamboo shoots, drained
1 pound chicken
2 tablespoons coconut oil
1 cup coconut cream concentrate plus 2 cups water
2 chicken bouillon cubes
1 teaspoon curry powder
1/2 tablespoon honey
2 teaspoon lemon juice
Salt to taste

Chop onions, mushrooms, corn, and bamboo shoots into bite sized pieces. Chop chicken into bite sized pieces and fry in coconut oil in a large saucepan until cooked. Add onions and mushrooms and sauté for 2 minutes.

Add remaining ingredients and bring to a boil. Simmer for 15 minutes.

Recipe submitted by Sharla, Nampa, ID

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Super Moist Zucchini Coffee Cake

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

1 1/2 cups maple syrup
3 extra large eggs
1/2 cup coconut oil
2 1/2 cups organic whole wheat flour
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped pecans
1 cup organic raisins
4 cups peeled, cored and shredded zucchini

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 14 pan, or cover bottom of pan with parchment paper.

2.In a large bowl, blend the syrup, eggs and oil.

3.Sift together flour, spices, salt, and baking soda, and add to egg mixture.

4. Stir in the nuts, raisins, and zucchini.

5. Pour batter into prepared pan and bake for 40 minutes.

6. Serve warm or chilled.

Note: Try adding 1 cup of coconut for additional flavor and texture.

Recipe submitted by Carol, Owen Sound

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Coconut Chicken Adobo

photo by recipe author

Servings: 4-6
Preparation Time: 1 hour w/ reduction

3 – 4 tablespoons coconut oil
1 onion, sliced rings
1 large tomato, sliced
1 whole garlic (16-20 cloves), peeled and chopped
3 lbs chicken thighs (bone and skin on) or other dark meat
1/2 cup filtered water
1/2 cup coconut vinegar
1/3 cup organic fermented soy sauce
1 -2 green chili peppers, chopped (for heat, optional)
2 bay leaves
1 tablespoon annatto powder (optional)
salt and pepper to taste
1 1/2 cups coconut milk*

Heat coconut oil in a large pot and sauté onion, tomato, and garlic until translucent. Add chicken thighs and cook until browned on the outside. Add water, vinegar, coconut aminos (or fermented soy sauce), green chili’s, bay leaves, annatto powder (optional) and salt and pepper to taste then let boil and reduce until only about 1/4 or less of the liquid remains.

Add coconut milk and continue to reduce until it will no longer evaporate. The chicken should be moist and falling off the bone. Serve with rice.

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

Recipe submitted by Jennifer, Hagerstown, MD

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Coconutty Cinnamon Banana Bread

photo by recipe author

Servings: 6 mini loaves or 12 muffins
Preparation Time: 10 minutes

8 eggs
2 mashed ripe bananas
2 teaspoons vanilla
5 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup melted coconut oil
5 tablespoons maple syrup or honey
1/2 cup shredded coconut
3/4 cup coconut flour

Preheat oven to 350 degrees F.

Mix all ingredients together until well combined. Pour into mini loaf pans or muffin tins.

Bake for 25-35 minutes (muffins take less time than mini loaves) or until it tests done.

Recipe submitted by Leslie, Amsterdam, NY

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Chocolate Coconut Clusters

photo by recipe author

Servings: approximately 36
Preparation Time: 30 minutes

1 heaping cup dried, unsweetened coconut
Powdered stevia extract
2-4 tablespoons water
2 cups organic whole sugar, or to taste
1/2 cup coconut milk*
4 tablespoons coconut cream concentrate
4 tablespoons coconut oil
3 tablespoons cocoa powder, sifted to remove lumps
1 teaspoon salt
3 1/2 cups dry quick oats
1 teaspoon vanilla
1/2 cup walnuts or pecans

Measure the coconut and stir in stevia extract to your own taste. I use about 1/16th teaspoon of a concentrated powdered extract, but if you are using a liquid extract or packets you may want to use more.

Rehydrate the dried coconut by stirring in 2-4 tablespoons water then allow it to sit and become fluffy.

In a medium saucepan, bring the sugar, coconut milk, coconut cream concentrate, coconut oil, cocoa, and salt to a boil. Stir in the rehydrated coconut, oats, and vanilla and nuts. Drop by heaping teaspoon on a waxed paper-lined cookie sheet and refrigerate.

These delicious cookies should be stored in the fridge or freezer, as the coconut oil will melt on warm days!

Recipe submitted by Julie, Houston, TX

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

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Winter Squash Soup

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

1 lb butternut squash, peeled and cubed
1 cup red lentils soaked and drained
1 Roma tomato, diced
1/2 cup shredded coconut
1/2 teaspoon curry powder
1/2 teaspoon cumin
1/4 cup minced onion
1/4 cup diced red pepper
4 cups water, add more if needed
2 tablespoons coconut oil
1 teaspoon ground mustard
1/4 teaspoon crushed red pepper
1 minced garlic clove
1 1/2 teaspoons kosher salt
1 tablespoon honey
1 lemon, juiced
1/2 cup minced cilantro

In a large soup pot, combine the squash, lentils, tomato, coconut, curry, cumin, onion, red pepper and enough water to cover. Bring to a boil and reduce to low and simmer for 20 min. covered. Remove the cover and simmer another 10 min.

To temper:

In a small skillet, warm the coconut oil until hot. Add the mustard, red pepper flakes, garlic and salt. Stir the and cook for 10 seconds. Then put a ladle full of soup into the skillet. It will sizzle. Stir and add the contents of the skillet to the soup and stir. Finish with the honey, lemon juice and cilantro. Stir and serve.

Recipe submitted by Kim, OH

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