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Gluten Free Toasted Coconut & Banana Mini Muffins

Gluten Free Toasted Coconut and Banana Mini Muffins

photo by recipe author

Servings: 24-36
Preparation Time: 30 minutes

1 cup brown rice flour
1/2 cup quinoa flour
1/2 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons chia seeds
1/2 cup coconut oil
1/2 cup organic whole sugar
2 eggs lightly beaten
3 tablespoons maple syrup
6 overripe mashed bananas
coconut chips or flakes for garnish

1. Preheat oven to 350 degrees. Lightly grease mini muffin tins.

2. In large bowl combine the 3 flours, baking powder, salt and chia seeds. In separate bowl cream together coconut oil and sugar. Stir in eggs, maple syrup, and mashed banana until well blended. Add banana mixture to flour mixture and mix batter until just moist. Pour into prepared muffin tins and garnish with coconut chips.

3. Bake in preheated oven for 15-20 minutes or until toothpick inserted comes out clean.

Recipe submitted by Mariette, Deansboro, NY

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Gluten Free Blueberry-Peach Baked Oatmeal

photo by recipe author

Servings: 4-6
Preparation Time: 50 min. w/bake time

1 cup fresh or frozen blueberries
1-2 diced fresh or frozen peach (or other fruit of choice)
1 tablespoon honey
1 cup gluten free oats
3 tablespoons flax meal
1/2 cup chopped almonds (or other nut of choice)
1/4 cup unsweetened dried coconut
3 tablepoons sucanat or whole sugar
1 teaspoon cinnamon
1/4 cup coconut oil
1 cup coconut milk* (or other non-dairy milk)

Preheat oven to 350 degrees F.

Place fruit in 8×8 baking dish and drizzle with honey.

Mix oats, flax meal, almonds, coconut, sugar, cinnamon, coconut oil and 1/2 cup of coconut milk. Pour this mixture on top of the fruit and spread out evenly. Pour the remaining 1/2 cup coconut milk on top of oat mixture.

Place in preheated oven and bake for 30 minutes. This can also be made the night before and kept in the refrigerator. Place in oven to bake when you wake up. Delicious!!!

Recipe submitted by Kristin, Clarkesville, GA

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

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Easy Creamy Coconut Pineapple Ice Cream

photo by recipe author

Servings: 2

1 cup frozen pineapple
1/2 cup coconut cream concentrate

Place about 1 cup of pineapple in your food processor and process until smooth.

Add coconut cream and continue to process until well mixed.

You can double for more servings.

See? Told you it was easy!

Recipe submitted by Lea, Grafton, NH

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Skillet Glazed Corn with Ginger, Lime and Coconut

Skillet Glazed Corn with Ginger Lime and Coconut

photo by recipe author

Servings: 2
Preparation Time: 10 minutes

1 tablespoon coconut oil
2 cloves of garlic, minced
2 teaspoons grated fresh ginger
2 large ears or corn, husks and silks removed
1/4 cup water
juice from 1 lime
pinch of salt
freshly ground black pepper
2 tablespoons chopped cilantro

Heat the coconut oil over medium heat in a skillet. Sauté the garlic and ginger, stirring, for about 1 minute, until fragrant. Add the corn and sprinkle with the salt and pepper. Turn to coat with the oil, garlic and ginger. Pour in the water and lime juice, increase heat to medium-high, and cover. Cook for about 5 minutes, until corn is tender.

Remove the lid and continue cooking to allow the liquid to reduce to just a few teaspoons. Turn off heat. Brush the glaze over the corn and sprinkle with cilantro. Serve hot.

Recipe submitted by Cara, Worchester, MA

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Gluten Free Coconut Chocolate Chip Cookies

photo by recipe author

Servings: 9, serving size 1 cookie
Preparation Time: 5 minutes

2 tablespoons coconut flour
1/4 teaspoon unrefined sea salt
3-4 tablespoons organic cane sugar
1/4 teaspoon baking soda
2 tablespoons unsweetened finely shredded coconut flakes
1/3 cup melted coconut oil (cooled)
2 large egg
1/4 cup mini chocolate chips

Recipe: Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Combine coconut flour, salt, sugar, baking soda, shredded coconut in a large bowl and stir well. In a smaller bowl melt coconut oil and allow to cool. Add eggs and mix well with a whisk.

Combine your dry and wet ingredients and mix together until there are no more lumps. Allow to sit for several minutes. Fold in chocolate chips.

Scoop rounded spoonfuls onto the baking sheets. Bake for 12-14 minutes.

Recipe submitted by Halle, Menomonee Falls, WI

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How to Add Coconut Oil to Smoothies without the Oil Clumping

Sometimes you just need a really, really quick breakfast. Other days you don’t want any at all. Or you may be starving but have absolutely no time to make a big breakfast because you overslept and the day is wasting away.

Whatever.

The point is, this smoothie makes a great breakfast. It’s creamy, fruity, a great energy booster (thanks to the coconut oil), and very filling. It’s pretty much the perfect and quickest breakfast you’ll be able to put together in under 5 minutes. It’s best if you do the soak overnight option, but either way is great.

Oh, and yes, there are raw rolled oats in here. Don’t fear them. They make the smoothie so filing and add such a nice texture.

How to Avoid Clumping When Adding Coconut Oil to a Smoothie

You don’t have to worry about coconut oil clumping in your cold smoothie if it is done correctly. True, coconut oil does solidify when cold, and just might form stubborn little clumps when added to cold drinks, but you just need to outsmart it. It’s actually very simple, as the video will show you. All you do is melt the oil (gently, making sure it isn’t hot, as warm smoothies aren’t very nice) and while the blender is whirling your delicious smoothie into a creamy goodness, slowly pour in the coconut oil in a steady stream. The oil will disappear into your drink and leave you with a wonderful coconutty taste and creamy froth to top it off.

Sound good? It is. Try it for your next breakfast.

Enjoy!

Sarah

Raspberries & Cream Breakfast Smoothie Recipe

Raspberries and Cream Breakfast Smoothie

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This smoothie is rich, creamy, fruity and very filling. The natural energy boosting properties of coconut oil make it the perfect way to start your day!

Servings: 1
Preparation Time: 5 minutes

1/4 cup heavy cream
3/4 cup milk
1 honey date (optional)
1/2 teaspoon vanilla extract or vanilla powder
dash ground nutmeg
3-4 tablespoons rolled oats
1 cup frozen raspberries
1-2 tablespoons coconut oil, melted

Combine all ingredients except raspberries and coconut oil and let soak for 1 hour or up to overnight.

Place all ingredients except coconut oil into a blender and blend until smooth while pouring coconut oil into blender in a steady stream.

Pour into a glass and enjoy!

Recipe courtesy Sarah Shilhavy

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Hawaiian Rice Pudding

photo by recipe author

Servings: 8-12
Preparation Time: 30-40 minutes

2 cups jasmine rice
1 cup coconut water
4 cups coconut milk (reserve 1 cup)*
1/2 – 3/4 cup organic whole sugar (per desired sweetness)
1 tablespoon coconut oil
1/2 cup organic shredded coconut
1 teaspoon pure vanilla
1/2 teaspoon cinnamon
20 oz. crushed pineapple (drained)**
15 oz. mandarin oranges (drained)

Combine rice, coconut water, 3 cups of the coconut milk, sugar and coconut oil in a 4-5 quart sauce pan. Bring to a boil, and then reduce heat to a simmer for about 15-25 minutes until rice is tender.

While rice is simmering soak the shredded coconut in 1/2 cup of the remaining coconut milk. Drain the pineapple and mandarin oranges and set aside.

When rice is tender remove pan from heat. Add all the remaining ingredients and stir well. Place in a bowl or glass pan and sprinkle a little extra cinnamon on top if desired.

Serve with whipped cream or pour a little extra coconut milk on top before serving.

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

**Try different fruit combinations, you can have a lot of fun with this recipe!

Recipe submitted by Susan, Amelia, OH

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Gluten Free Zucchini Muffins

Gluten Free Zuchinni Muffins

photo by recipe author

Servings: 12
Preparation Time: 35 minutes including cook time

1 cup shredded zucchini
8 eggs
1/2 cup melted coconut oil
5 tablespoons maple syrup
2 teaspoon vanilla extract
3 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup coconut flour
1 teaspoon baking powder

Preheat your oven to 350. Combine everything but the coconut flour and baking powder into your mixing bowl. Mix on low-medium speed until well blended. Next, add your coconut flour and baking powder and mix again. Scrape down the bowl and mix one last time until combined and relatively smooth.

Pour into greased muffin tins and bake for approximately 20-25 minutes (until firm to the touch).

Recipe submitted by Leslie, Amsterdam NY

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