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Gluten-Free Lemon Coconut Cut-Out Cookies

Gluten-Free Lemon Coconut Cut Out Cookies

photo by recipe author

Servings: 20-40 cookies, depending on size
Preparation Time: 3 hours

1 cup cashews
15 medjool dates, pitted
1/2 cup melted coconut oil
2 tablespoons honey
2 teaspoon ground ginger
1 teaspoon fresh ginger, peeled and finely grated (I used a microplane to grate it)
zest from 1 lemon (I used a microplane to zest it)
juice of 1/2 lemon
pinch of salt
1/2 cup arrowroot starch/flour
1 cup amaranth flour or quinoa flour
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum or guar gum
1 cup finely shredded coconut

Grind the cashews into a flour in a blender or a food processor. Add dates, oil, honey, both gingers, lemon zest, lemon juice, and salt, and pulse until everything is mixed into a sticky dough.

Sift/stir together flours, starch, baking soda, gum, and coconut. Start adding the flour to the food processor, pulsing to combine. When it is done, the dough will be quite thick and moist, but not super sticky. You may notice it seems really oily; that’s okay. Put it in the fridge over the night or at least for three hours.

When ready to bake, remove dough from fridge and let cool 30 minutes. Set the oven to 350º F. Line a baking pan with parchment paper. Roll out the dough roughly 1/8-inch thick on a pastry mat. Cut it with cookie cutters and transfer it to the parchment paper.

Bake for 7-10 minutes, depending on the size and thickness of the cookies, rotating pans half way through the baking time if baking more than one pan at time. Keep an eye on the oven and make sure not to over bake them, I baked until the edges just started to turn golden brown (9 minutes). Since they contain cashews and coconut, they will burn easily.

Recipe submitted by Kim, Minneapolis, MN

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Gluten-Free Apple Crisp

Gluten Free Apple Crisp

photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

Filling:

8 apples – sliced
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 tablespoons coconut oil – melted
2 tablespoons maple syrup

Topping:

1/4 cup coconut flour
1/2 cup shredded coconut
1/4 cup organic sugar
1/4 cup solid coconut oil or butter

Preheat oven to 350 degrees F.

Mix all filling ingredients together in a bowl and pour into greased 9×9 baking dish.

Mix dry topping ingredients together and then drop in cubes of oil or butter and mash together with your fingers until crumbly. Sprinkle on top of filling

Bake at in preheated oven for 20 minutes.

* I would like to note that it’s not really important that the measurements be exact. I never measure when I make this and it turns out fine each time so feel free to adjust to your tastes.

Recipe submitted by Mary, Deer River, MN

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Double Coconut Chocolate Chip Cookies

photo by recipe author

Servings: 48 cookies
Preparation Time: 10 min.

1/4 cup unsalted butter
1/2 cup virgin coconut oil
3/4 cup organic sugar
3/4 cup Turbinado or whole sugar
2 eggs
1 teaspoon vanilla
12oz semisweet chocolate chips
2 cups self rising flour
1 1/2 cups shredded coconut

Preheat oven to 350 degrees F.

Melt the butter and coconut oil and put in a large mixing bowl. Whisk the sugars, eggs and vanilla with the butter and coconut oil until combined. Stir in the flour with a wooden spoon just until combined. Stir in the chocolate chips and coconut.

Wet your hands and roll the dough into balls and place on a greased baking sheet, make sure they have room to spread.

Bake cookies until just light golden brown on the bottom for a nice soft cookie, or a little longer if you like a more crispy cookie. Transfer cookies to a plate for cooling. Makes about 48 cookies

Recipe submitted by Kim, Middletown, OH

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Gluten Free Cinnamon Raisin Bread

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1/4 cup coconut flour
3 tablespoons flax meal
2 tablespoons garbanzo bean flour
1 tablespoon quinoa flour
1 teaspoon baking powder, aluminum free
1 teaspoon ground cinnamon
1/4 teaspoon Himalayan salt
1/4 teaspoon stevia extract powder
2 tablespoons honey
1/3 cup raisins
2 eggs
1 egg white
2 tablespoons melted butter or coconut oil (can be left out)
1/2 cup almond milk

Sift the flours, baking powder, cinnamon and stevia together in a medium bowl. Mix in the salt and honey.

In another larger bowl, beat eggs and slowly add the almond milk. Stir in the melted oil or butter. Add the flour mixture while mixing. Blend well with an electric mixer to make a smooth and pourable batter. Stir in raisins.

In a greased 4x3x2″ loaf pan, pour batter evenly. Bake on 400 degrees F for around an hour, or until a fork inserted in the center comes out clean.

Cut into 6-8 small slices.

Recipe submitted by Brandon, Houston, TX

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Gluten Free Navajo Fry Bread & Navajo Tacos

Gluten Free Navajo Fry Bread and Navajo Tacos

photo by recipe author

Servings: 4-6
Preparation Time: 30 minutes

Navajo Fry Bread:

3/4 cup brown rice flour
1/4 cup coconut flour
1/4 cup sweet white sorghum flour
1/4 cup tapioca flour
1/4 cup quinoa flour
3 teaspoon baking powder
1 teaspoon Himalayan salt
1 tablespoon organic evaporated cane sugar
1 tablespoon organic butter (or shortening)
3/4 cup water (or more as needed to moisten to workable texture)
oil for frying (expeller pressed coconut, or palm oil)

Mix all dry ingredients together in a large bowl. Cut in butter (or shortening) using a pastry cutter or fork until it is fully assimilated into flour mixture.

Add water and stir with wooden spoon until mixture is fully incorporated. You should be able to squeeze it and have it stick together. Add in a small amount of water, if necessary. Let dough rest for 10-15 minutes.

Heat 2″-3″ of oil in a deep heavy pan to approx. 350-360 degrees F. Test oil by dropping a tiny amount of dough into it and see that it begins to sizzle and cook immediately, but not too hot or it will burn quickly.

Take a golf ball (or slightly larger) size piece of dough and place in between two pieces of wax paper, then flatten with a rolling pin or press with your hand until it is no thicker then 1/4″ and approx. 5″ in diameter (the thinner the better!). Handle dough carefully as it is delicate and will break apart easily.

Peel away dough disc from paper and lay in your palm, then gently slide it into the hot oil. Fry for approx. 1-2 minutes on each side, flipping carefully with a spatula while using a fork to steady the flip so as not to splash hot oil on yourself; then drain on paper towels. Keep warm in 250 degree F. oven until all fry bread is cooked.

Serve with a dusting of powdered sugar or honey for a sweet treat.

For Navajo Tacos: Top fry bread with seasoned beef or chicken, pinto beans, shredded cheese, chopped tomatoes, sliced green onions, salsa, olives, and sour cream, if desired.

Recipe submitted by Deanne, Glendale, AZ

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Oatmeal Currant Squares

photo by recipe author

Servings: Makes 16 squares
Preparation Time: 35-45 minutes

1/2 cup pitted, chopped Medjool dates
1 1/2 cups gluten-free rolled oats or quick oats, divided
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup coconut oil, melted and cooled
1 tablespoon dark maple syrup
1 egg
1/4 cup dried currants

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a small bowl, cover dates with hot water. Set aside to soak for 5-10 minutes.

In a food processor fitted with the steel blade, process 1 cup oats, salt, and cinnamon until finely ground–about 20 seconds. Transfer to mixing bowl and stir in remaining 1/2 cup oats. Set aside.

Return food processor to base (no need to wash). Drain off all but 1 tablespoon soaking liquid from the dates. Put dates and 1 tablespoon soaking liquid into food processor along with coconut oil and maple syrup. Pulse until dates are finely chopped. Add egg and process until mixture is smooth and dates are reduced to small brown flecks, about 20 seconds. Stir into oat mixture using a rubber spatula to form a dough. Fold in the dried currants.

On a sheet of parchment paper using wet hands, form dough into a square roughly 8×8 inches in size and about 1/4-inch thick. Carefully cut the square of dough into 16 squares. Transfer squares to parchment-lined baking sheet. (I find that a thin metal or plastic spatula works better than my clumsy fingers to make the transfer.)

Bake for 12-15 minutes or until squares are firm to the touch and golden brown around the edges. Cool completely on pan before removing. (These freeze well.)

Recipe submitted by Hallie, Middleton, WI

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Gluten Free Coconut Almond Getaways

photo by recipe author

Servings: Yields 36 cookies
Preparation Time: 20-25 minutes

1-3/4 cup organic sliced almonds
1/2 cup organic unsweetened dried coconut flakes (or shredded coconut)
4 tablespoons organic brown rice flour
1/4 teaspoon salt
3 tablespoons organic heavy cream
3/4 cup organic evaporated cane sugar
4 tablespoons organic butter
1/2 teaspoon organic vanilla extract (gluten-free)

Recipe: Preheat oven to 350 degrees F.

In a food processor, grind almonds into small pieces, (but be careful not to process too long or it will get pasty). Place nuts into a large bowl. Then grind coconut flakes into small pieces (or use shredded coconut instead, and do not process). Add coconut, brown rice flour and salt to the almond pieces; combine well.

In a medium sized heavy saucepan over medium heat, combine cream, sugar and butter; heat to boiling until sugar melts completely. Continue boiling mixture for 5 minutes, stirring constantly to insure it does not burn.

Remove from heat and stir in vanilla, being careful, as it will splash and sputter! Add sugar mixture to the nuts and stir to combine well.

Spoon mixture using a heaping tablespoon onto a baking mat or parchment lined baking sheet. Spread to a thickness of no more then 1/4″ and shaped into a circle, as they will not spread.

Bake at 350 degrees F. for 8-10 minutes or until golden brown. Let cool on baking sheet or they will fall apart. When cool, transfer to a serving platter and Enjoy!

Recipe submitted by Deanne, Glendale, AZ

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Gluten Free Lemon-Rosemary Teacakes

photo by recipe author

Makes 18 teacakes
Preparation Time: 30 minutes

2 large eggs, separated
1/4 cup honey
1/4 cup coconut oil, plus extra for greasing the pan
1 tablespoon fresh lemon zest
1 tablespoon finely chopped rosemary
1 cup blanched almond flour
1/4 cup arrowroot starch
1/2 teaspoon baking soda
1/4 teaspoon sea salt
sliced almonds, for sprinkling

Preheat oven to 350 degrees F. Lightly grease 18 cups of a mini muffin tin with coconut oil.

Using the whisk attachment of an electric mixer beat egg whites to soft peaks. Set aside.

In a small saucepan, melt honey and oil together until just melted. Transfer to a small bowl and whisk in lemon zest, rosemary, and egg yolks.

In a medium bowl, whisk together almond flour, arrowroot, baking soda, and sea salt. Stir in the oil and honey mixture to form a thick batter.

Fold the egg whites into the batter, taking care to deflate them as little as possible. Fold in until thoroughly incorporated and batter is a pale golden color.

Spoon batter evenly among the greased muffin cups. Sprinkle tops with almonds.

Bake for 10-12 minutes until teacakes are golden brown and a toothpick inserted comes out clean.

Cool completely before removing from pan and serving.

Recipe submitted by Hallie, Middleton, WI

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