Gluten Free Coconut Pie Crust
Gluten Free Coconut Pie Crust photo by recipe author
Servings: 8
Chewy Coconut Oatmeal Raisin Cookies
Servings: 24
Preparation Time: 30 minutes
- 1 cup coconut oil, softened
- 2 cups organic whole sugar
- 2 teaspoons
vanilla extract
- 2 organic
soy-free eggs
- 2 cups rolled oats (use verified GF for a gluten free cookie)
- 2 cups almond flour*
- 2 teaspoons baking soda
- scant
2 teaspoons Himalayan pink salt
- 1 tablespoon
ground cinnamon - 1 cup golden raisins
- 2 cups dried,
unsweetened coconut flakes
- 1 cup pecans, chopped
Preheat oven to 325 degrees ºF. Line a cookie sheet with parchment paper.
Cream the coconut oil and sugar in a large bowl, add the eggs and vanilla. In a separate bowl, mix the oats, almond flour, baking soda and salt. Stir the wet and dry together, then add the raisins, coconut, and pecans.
Roll into golf-ball sized cookies, and flatten slightly with your palm. The cookies shouldn’t spread too much, so you can place them about an inch apart.
Bake for 8-12 minutes, until the cookies are golden and fragrant.
Best when served chilled.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
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Garden Pea and Chive Cashew Coconut Pesto
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| Garden Pea and Chive Cashew Coconut Pesto |
| photo by recipe author |
Servings: makes approximately 10 oz.
Preparation Time: 10 minutes
- 1/4 pound snap or snow peas in shell
- 1/2 cup raw cashew pieces
- 1 ounce parmesan cheese cut in chunks
- 1 small bunch of chives
- 1 tablespoon
coconut oil - 1 1/2 tablespoons
olive oil
- 1/8 teaspoon salt
Bring 1 cup of salted water to boil in a small saucepan. Add peas. Bring back to boil and turn off heat. Let them sit in the hot water for a few minutes before draining.
Add the cashews and parmesan to a food processor and process until coarsely ground. With a scissors, cut the chives into 1 inch pieces into the processing bowl. Now add the peas, coconut oil, olive oil and salt. Process until smooth, scraping down sides of bowl as needed.
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Coco’n’oat Balls
Coco’n’oat Balls photo by recipe author
Servings: 12
Preparation Time: 10 minutes
- 2 tablespoons coconut oil
- 2 tablespoons
cocoa - 3 tablespoons
honey - 1/4 cup almond butter
- Dash of salt
- 1/4 cup
shredded coconut
- 1 1/4 cups steel-cut oats, uncooked
Stir together oil, cocoa, honey, almond butter and salt in a mixing bowl. Add coconut and oats and mix until coated. Line cookie sheet with wax paper. Form mixture into tiny balls and place on wax paper. Freeze for a couple hours and enjoy!
This recipe is very forgiving. Add or subtract amounts to taste.
Option:
Instead of steel-cut oats, use 1 1/2 cups old fashioned oats and eat straight from the bowl without freezing.
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Gluten Free Fresh Strawberry Coconut Flour Muffins
Gluten Free Fresh Strawberry Coconut Flour Muffins photo by recipe author
Servings: 18 muffins
Preparation Time: 15 minutes
- 1 cup coconut flour
- 2 tablespoons arrowroot powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 8 eggs
- 3/4 cup honey
- 2 tablespoons
vanilla - 1/4 cup
coconut oil, melted - 2 cups fresh strawberries, cut into small pieces
Preheat oven to 350 degrees ºF.
Combine all ingredients except for strawberries. Mix well, making sure to get rid of all lumps in the batter. Gently fold in strawberries.
Grease muffin pans well or use muffin cups. Measure 1/4 cup of batter into each muffin. This makes 18 muffins. Bake 25-30 minutes until muffins are cooked.
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Grain Free Coconut Granola
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| Grain Free Coconut Granola |
| photo by recipe author |
Servings: 12
- 1 1/4 cups almond flour*
- 1/4 teaspoon Himalayan salt
- 1/4 teaspoon baking soda
- 1/4 cup
coconut oil melted - 1/4 cup raw honey
- 1 teaspoon
vanilla extract - 1 cup unsweetened
coconut chips
- 3/4 cups raw pumpkin seeds
- 3/4 cups raw sunflower seeds
- 1/2 cup raw walnuts or almonds
- 1/2 cup raisins or currants
- Cinnamon (sprinkle)
Preheat oven to 350 degrees ºF.
Combine almond flour, salt and baking soda in a bowl. In a larger bowl mix coconut oil, honey and vanilla. Stir dry mixed ingredients into wet until combined. Stir in coconut chips, pumpkin seeds, sunflower seeds, nuts and raisins.
Grease a 9x 13 metal pan with coconut oil. Spread dough evenly, separating slightly. Sprinkle with cinnamon. Bake in preheated oven for 10-12 minutes, checking after 5 minutes and turning pieces over. Bake until lightly browned; don’t overcook.
Cool. Store in a tightly sealed container for a week. Can be kept longer in the refrigerator.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
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Grain Free Olive Garlic Crackers
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| Grain Free Olive Garlic Crackers |
| photo by recipe author |
Servings: 6-8
Preparation Time: 10 minutes
- 2 cups almond flour*
- 1/2 cup green olives, diced
- 1 egg, whisked
- 1 tablespoon
coconut oil, melted - 1/4 teaspoon or more sea
salt - 1/4 teaspoon
garlic powder
Combine flour, salt and garlic in a large mixing bowl and add in the olives.
Pour the melted coconut oil and egg over the mixture and stir until combined.
Place the dough on a piece of parchment paper with another piece of parchment placed over top.
Press the dough dough a bit and then roll it out with a rolling pin until it’s about 1/4 inch thick.
Using a pizza cutter or sharp knife, cut the crackers into the desired size.
Bake at 350 ºF for 15-20 minutes or until golden on top.
Store in an airtight container, glass is my favorite.
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*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Gluten Free Chocolate Zucchini Bread or Muffins
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| Gluten Free Chocolate Zucchini Bread or Muffins |
| photo by recipe author |
Servings: 12
Preparation Time: 20-60 minutes
- 1/2 cup honey
- 2 eggs
- 1/2 cup coconut oil, melted
- 2 1/2 cups almond flour*
- 2 cups grated zucchini
- 1/3 cup raw cacao or
cocoa - 1 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 350 degrees ºF. Grease and/or line a loaf pan, 8×8 cake pan or muffin cups with extra coconut oil and parchment paper.
Mix honey, eggs, and coconut oil with electric mixer. Add remaining ingredients. Combine well.
Bake in preheated oven. See below for variations and cooking times for each.
Muffins – makes 12-14 – bake 12-15 minutes (1/4 cup batter for each muffin)
Bread – bake 40-50 minutes or until toothpick comes out clean.
Cake – 8×8 pan. Bake 20 minutes.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
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