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Gluten Free Coconut Flour Pie Crust

This gluten free pie crust isn’t like a regular, flaky pie crust (I’m still working on that one). It’s more like a cookie….almost. It has a bit of crunch, a little sweetness, and buttery all around.

It’s multipurpose too. The picture here shows a pumpkin pie filling, but you can use it in any recipe that calls for pie crust. If using it in a sweet recipe, you can add more honey to taste if you like. If you’re going for a savory filling, leave the honey be.

While you’re making this, mold it into the pie plate almost like you would like a graham cracker crust. The dough is going to be soft and delicate so you’ll need to press it into shape. And by the way, the 1/2 cup of shredded coconut can be taken out if you don’t want that extra “coconuttyness.”

Oh, and if you need a pre-baked pie crust, bake this at 350 degrees F for about….15 minutes maybe? Just keep an eye on it and take it out when it’s a nice light golden color. It’ll vary from oven to oven.

I have another fall recipe coming very soon, so stay tuned!

Sarah:)

Gluten Free Coconut Flour Pie Crust

Gluten Free Coconut Flour Pie Crust

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1/4 cup cold butter
2 tablespoons Virgin Coconut Oil, solid
1 cup coconut flour
2 eggs
1 teaspoon honey
pinch of Himalayan salt
1/2 cup shredded coconut
1 tablespoon water
1 egg white-beaten

In a medium sized bowl cut the butter and coconut oil into the coconut flour until mixture resembles irregular pea sized clumps. Add remaining ingredients except egg white. Mix together with your hands until a soft dough has formed. Pat dough into a 9 inch pie pan. When you are done forming the crust, take the egg white and beat it with a fork until frothy. With a pastry brush, brush the crust with the egg white just before filling.

Recipe by Sarah Shilhavy

Turkey Stuffing

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6 Preparation
Time: 15 minutes

2-4 tablespoons coconut oil
1/4 cup butter
1-2 stalks celery, chopped
1/2 onion, diced small
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon rosemary
salt & pepper to taste
4 cups chicken stock
6 cups dried bread stuffing cubes*
1 egg, beaten

Preheat oven to 350 degrees F.

Heat coconut oil and butter in a pan over medium heat. Add celery and onion, sauté until onion is soft. Add seasonings and chicken stock and heat until warm.

Place bread cubes in a large bowl and pour chicken stock over it, stirring to mix (bread should soak up all the liquid). Add egg and mix well. Adjust bread and/or stock amount as needed.

Place stuffing in a greased glass pan and bake in preheated oven for 20-30 minutes.

*For gluten free stuffing use gluten free bread.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Coconut Apple Crisp

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6

4 medium apples, cut into 1/4 inch slices
Shredded or flaked dried coconut, optional
3/4 cup brown sugar
2/3 to 3/4 cup flour
1/2 cup rolled oats
1/3 cup coconut oil, at soft butter consistency
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg

Heat the oven to 375 degrees.

If desired, mix the apples and dried coconut together (or you can sprinkle the coconut on the crumb topping later). Arrange the apples in a greased 13×9×2 inch baking pan.

Mix the remaining ingredients and then sprinkle it over the apples in the pan. Sprinkle coconut on top if not used earlier.

Bake this wonderful surprise for about 30 minutes, until it turns a golden brown on the top. Serve it warm, if you want, or you can wait until it is cooled. Serve it with vanilla ice cream or whipped cream. (Make sure it’s a big dollop or scoop – it makes it all the better!)

*I actually make double the topping because it’s never enough.

Recipe submitted by Ra’chel, Heredia, Costa Rica

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Coconut Cream Sweet Potato Bake

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6-8
Preparation Time: 15 minutes

2 lbs sweet potato, boiled, peeled and mashed
4 tablespoon Coconut Cream Concentrate
2 eggs
1/2 cup brown sugar
1 tablespoon vanilla extract
2 teaspoons cinnamon
2 tablespoon butter, melted
2 tablespoons butter (to brush on top)
1-2 teaspoons cinnamon (to sprinkle on top)
2 tablespoons brown sugar (to sprinkle on top)
coconut oil, to grease pan

Preheat oven to 350 degrees F. Grease an 8×8 pan with coconut oil.

Place sweet potato and coconut cream concentrate into the bowl of an electric mixer. Mix on medium high speed until well blended.

Add eggs, sugar, vanilla 2 teaspoons cinnamon, and 2 tablespoons butter. Blend until well mixed.

Spread sweet potato mixture evenly into prepared pan.

Brush mixture with 2 tablespoons melted butter and sprinkle on remaining cinnamon and sugar.

Bake at 350 degrees F for 45 minutes.

Enjoy

Recipe courtesy Marianita Shilhavy

Submit your recipe here!

Pumpkin Chocolate Chip Muffins

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 24 muffins
Preparation Time: 15 minutes

3/4 cup whole sugar
1/2 cup coconut oil, melted
4 eggs
2/3 cup whole milk
2 cups pumpkin
1 1/2 cups organic unbleached all-purpose flour
1 1/2 cups whole wheat flour*
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger (optional)
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
1 cup chocolate chips

Preheat the oven to 400 degrees F. Line muffin pans with paper liners.

Beat sugar, oil and eggs together. Whisk in milk and pumpkin.

In separate bowl mix together remaining ingredients. Add to pumpkin mixture and stir just until combined (batter should still be on the lumpy side).

Divide batter between the muffin cups and bake in preheated oven for 15-20 minutes, or until toothpick inserted into middle of muffin comes out clean.

*You can use 100 % whole wheat flour if you want.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Pumpkin Bread

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 2 large loaves
Preparation Time: 15 minutes

3 1/2 cups flour (I used 2 cups white flour and 1 1/2 cups of stone-ground whole wheat)
2 teaspoons baking soda
1 1/2 teaspoon Himalayan salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups sugar Heavenly Sugar or whole sugar
4 eggs
1 cup Gold Label Virgin Coconut Oil (measured as liquid)
2/3 cup water
2 cups cooked (mashed) pumpkin

Preheat oven to 350 degrees F. Grease bread pans with extra coconut oil and flour.

Whisk all the dry ingredients together (the first six). Add remaining ingredients and mix just until combined. Do not over-mix. Top loaves with crushed walnuts if desired.

Bake in preheated oven for 1 hour, or until bread tests done.

Recipe submitted by Joleen, West Point, NE

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Coconut Apple Walnut Pancakes

Photo by recipe author

Tender and fluffy from the all the eggs and yogurt, lightly nutty from the whole wheat flour and oh so flavorful from the cinnamon, apples and coconut, a most comforting and delicious fall “treat” – breakfast, brunch, breakfast for dinner…YUM!

Servings: 4 (12 4-inch pancakes)
Preparation Time: 20 minutes

1 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
4 soy-free eggs
1 cup whole milk plain yogurt
1/4 cup milk
1/4 cup chopped walnuts
1/4 cup shredded coconut
1/4 cup apple topping (recipe below)
Coconut oil

Apple topping:

4 medium sized Fuji apples, diced small, but not fine
1-2 tablespoons whole sugar, as desired
1/8-1/4 teaspoons cinnamon, to taste
1/2 teaspoon vanilla
1 tablespoon water
1 tablespoon grass-fed butter

Topping:

In a small saucepan, combine apples, sugar, cinnamon and vanilla. Set aside 1/4 cup of the raw apple mixture to use in the pancakes. Add water and butter to the rest and simmer on low heat while you make the pancakes, stirring occasionally. The apples should be soft and permeated with flavor, but still firm. Do not boil.

Pancakes:

Sift together first five ingredients and set aside.

Beat eggs, then blend in yogurt and milk until smooth. Add dry ingredients, stirring only until moistened. The batter will be lumpy, which is fine. Do not over-stir or pancakes will not rise to light and fluffy. Add the 1/4 cup apple topping, walnuts and coconut and gently stir only to combine.

Preheat a cast-iron skillet or griddle on med-low, grease lightly with coconut oil and ladle batter to the desired pancake size, spreading batter gently and evenly to about 1/3″ thick. When tops start to bubble, flip to cook the other side. Flip only once and do not press or otherwise disturb while cooking. Re-grease pan with more coconut oil as needed.

Enjoy warm, topped with grass-fed butter, organic maple syrup and apple topping, garnished with a bit more shredded coconut and a pinch of cinnamon if desired.

Recipe submitted by Lydia, Salem, VA

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Creamy Pumpkin Pie

Hi there!

Do you need a good pumpkin pie recipe for Thanksgiving that doesn’t contain sweetened condensed milk? If so, I have one for you today. It’s super creamy, not too sweet, the spices won’t punch you in the face, and you’re going to love it. Just don’t forget the whipped cream.

When you make this pie, remember 3 very important things:

One: Make the crust shell high, as this has a lot of filling and the crust will shrink while baking.

Two: Make sure your cream cheese, pumpkin, eggs, and heavy cream are at room temperature. Especially the cream cheese. This allows all the ingredients to blend and not leave any stubborn clumps.

Three: Enjoy! Devour. Share. With lots of whipped cream. Did I mention that already?

Stay tuned for more fall themed recipes this week! There’s lots more coming, so check back often.

Sarah 🙂

Creamy Pumpkin Pie

Creamy Pumpkin Pie

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

8 oz cream cheese, softened
2 cups pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
Pinch salt
3/4 cup sugar
1 1/2 teaspoons vanilla extract
2 eggs, at room temp
2 tablespoons coconut oil, melted (optional)
1 cup heavy cream
1 recipe coconut oil pie crust

Preheat the oven to 350 degrees F.

Place prepared pie crust into a 9 inch pie plate and decorate edges as desired. Place in refrigerator while oven is preheating. Let rest for about 2 minutes out a room temperature before baking.

Prick shell all over generously with a fork and fill with pie weights or spoons and/or forks (to prevent shrinking). Bake for 15-20 minutes, until crust is drier and beginning to slightly brown. Remove weights and set aside.

Meanwhile, beat cream cheese with an electric mixer. Add pumpkin, spices and salt and beat until combined. Beat in sugar. Add remaining ingredients and beat until well combined.

Pour the filling into the baked pie crust and bake in preheated oven for 50 minutes, or until center is just set (it’s okay if it still jiggles a little). Cool completely and serve with freshly whipped cream.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!