Gluten Free Baked Foods

Gluten Free Vegetarian Pot Pie

photo by recipe author

Servings: 6
Preparation Time: 25-30 minutes

Crust:

2 cup almond flour*
1 cup coconut flour
1 cup butter, softened
1/2 teaspoon salt
ice water, as needed

Filling:

1/2 cup yellow onion chopped (1/2 inch)
2 tablespoons coconut oil
2 1/2 cups vegetable broth
1 3/4 teaspoons cumin
1/2 coconut cream concentrate
12 cups your favorite veggie (I have used sweet potato, asparagus, zucchini, corn, all have been delicious…experiment and share how it turned out!)
2 small potatoes, cubed 1/2 inch
1 cup carrots, sliced
1/2 cup peas
1/2 cup broccoli
1 tablespoon coconut flour (or as needed to thicken)

Dough:

Mix almond and coconut flour with the salt, then slowly fold in softened butter until it crumbles. Stir in water by the tablespoon and mix dough thoroughly by hand. Once dough is mixed, divide in half and roll into balls. Cover or wrap balls and put in fridge.

Preheat oven to 425 degrees ºF.
Saute onions in coconut oil until they become translucent. Heat vegetable broth in a medium pot and bring to a boil. Once boiling add cumin and lower head to medium. Add coconut cream concentrate. Add vegetables to mixture and let simmer 15 minutes stirring frequently.

While mixture is simmering take 1/2 the dough and push down into the dish fairly thin and up the sides covering the dish. Roll out remaining dough to cover top and set aside. Fill the dish with rolled out dough making sure to fill any cracks.

Once mixture has simmered and dough is rolled out add coconut flour to mixture to thicken the liquid. Pour mixture into dish. Take rolled top and lay over dish. If some cracks or falls apart that’s ok just press it back together and fill in cracks. Press edges together. Place in oven for 20-30 minutes or until dough is golden brown around edges.

Notes:

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

If you want to make this recipe completely vegan just substitute earth balance for butter. Also coconut oil may work, but I haven’t tried it yet.
I use frozen broccoli florets and frozen peas to save time and it turns out great.

Sara from Austin, TX just won $50 for this recipe and photo! Submit yours here.

Gluten Free Snickerdoodles

Gluten Free Snickerdoodles photo by recipe author

Servings: 20 cookies
Preparation Time: 30 minutes

1/2 cup grass-fed butter, ghee or coconut oil, melted
1/3 cup raw honey
2 eggs
1 tablespoon vanilla extract
1 cup blanched almond flour* or cashew flour
1/2 cup tapioca flour
1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons Ceylon cinnamon

Mixture for sprinkling:

1 teaspoon cinnamon
2 tablespoons sugar

Preheat oven to 350 degrees ºF.

Stir the butter/coconut oil, honey, egg, and vanilla until uniform. (Mixing this recipe by hand works fine.)

In a separate bowl, mix the nut flour, tapioca flour, coconut flour, baking soda, cinnamon, and salt.

Add dry ingredients into the wet. Allow to sit a few minutes to thicken.

Use a cookie scoop to place balls of dough on a cookie sheet lined with parchment paper. Flatten a little with a buttered spatula.

Sprinkle tops with cinnamon and sugar mixture.

Bake approximately 12 minutes, until slightly golden. Cool a few minutes on the cookie sheet before moving them to a rack.

Keep in an air-tight container in the fridge.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Jenny from Hendersonville, TN just won $50 for this recipe and photo! Submit yours here.

Holiday Cranberry Coconut Flour Muffins

Holiday Cranberry Coconut Flour Muffins photo by recipe author

Servings: 6 muffins/12 mini muffins
Preparation Time: 30 minutes

1/2 cup (70 g) coconut flour
1/4 teaspoon salt
1 tablespoon potato starch
½ teaspoon baking soda
4 large eggs
1/4 cup melted coconut oil
1/2 cup (125 ml) maple syrup (or honey)
1 teaspoon vanilla extract
1 cup fresh or thawed frozen cranberries

1. Preheat oven to 360 ºF/180 ºC and grease a 12 cup mini muffin tin.

2. In a mixing bowl, whisk together the coconut flour, salt, starch and baking soda.

3. In a smaller bowl, beat together the eggs, coconut oil, maple syrup, and vanilla for about 1 minute.

4. Add the liquid ingredients to the dry ingredients and mix with a hand mixer on medium speed for one-two minutes or until well combined.

5. Stir in the cranberries (cut into pieces).

6. Spoon the batter evenly into the muffin cups. Bake for 20 – 25 minutes until a toothpick inserted in center of a muffin comes out clean (unless it hits a blueberry).

7. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Anastasia from Sagaponack, NY just won $50 for this recipe and photo! Submit yours here.

Gluten Free Pecan Crescent Cookies

Gluten Free Pecan Crescent Cookies photo by recipe author

Servings: 30
Preparation Time: 1 hour 30 minutes

2/3 cup palm shortening
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup raw honey
1 cup almond flour*
1/3 cup coconut flour
2/3 cup arrowroot starch
1 teaspoon sea salt
1 cup ground pecans (or other nut/seed)
powdered sugar for dusting, if desired

Preheat oven to 375 degrees ºF.

In a bowl, combine shortening, vanilla extract, almond extract and honey. Cream together until smooth.

Add in flours, starch, salt and pecans until dough forms. Wrap dough ball in plastic wrap and refrigerate for about an hour. Form into boomerangs and place on a greased or lined baking sheet.

Bake in preheated oven for about 15 minutes or until edges start to brown. Let cool completely. Dust in powdered sugar if desired. Store in a sealed container.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.

Gluten Free Cranberry Currant Persimmon Bars

Gluten Free Cranberry Currant Persimmon Bars photo by recipe author

Servings: 15
Preparation Time: 40 minutes

Crust:

1 cup plain almonds
1/2 cup water
1 cup dates (10 regular dates, pits removed)
1/2 cup coconut flour
1/4 cup sugar

Fruit Filling:

2 medium persimmons, chopped (about 1/2-3/4 cup)
1/2 cup chopped cranberries
1/3 cup dried currants or raisins
1/4 cup water
1/2 cup sugar

Crumb Topping:

1/2 cup almond flour*
1/2 cup coconut flour
1/4 cup sugar
1 teaspoon cinnamon
1 tablespoon olive oil
1 tablespoon butter or coconut oil
1 teaspoon almond milk or water

Preheat oven to 375 Â°F.

Crust: in a blender, puree almonds, water and dates together until smooth. In a bowl, add in date mixture and remaining crust ingredients and mix until well combined. Spread into a greased 9×13 baking pan. Bake for about 15 minutes or until lightly browned.

Filling: in a saucepan, combine fruit filling and bring to boil over medium heat. Cook for about 10 minutes or until mixture starts to thicken. Pour fruit mixture over crust.

Topping: in a small bowl, combine topping ingredients and blend together with a fork until crumbly. Sprinkle crumb mixture over fruit filling. Return bars to oven and bake for an additional 10 minutes or until crumb topping starts to brown. Let cool about 15 minutes and cut into bars.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.

Gluten Free Onion Bagels

Gluten Free Onion Bagels (photo by recipe author)

Servings: 6
Preparation Time: 45 minutes

1/2 cup golden, sprouted flax meal*
1/4 cup coconut flour
2 teaspoons baking powder
2 teaspoons onion powder
1 teaspoons garlic salt
6 eggs
1/4 cup melted butter, ghee, or coconut oil
minced onion flakes, sesame seeds, caraway seeds, and poppy seeds (to sprinkle on top)

Preheat oven to 350 degrees ÂºF. Grease your donut pan very well – all around the curved surfaces.

Mix all dry ingredients in a bowl. Add in the eggs and ghee. Stir. Scoop batter into the donut pan. (Use about 1/3 cup of the batter for each of the 6 bagels.)

Sprinkle the onion flakes, sesame seeds, caraway seeds, and poppy seeds on top of the batter. Put on as much as you like!

Bake for 30 minutes.

Allow the bagels to cool.

Store in an airtight container in the fridge.

*For the freshest flaxseed meal, grind your own by placing whole flaxseeds into a blender or food processor and blending until a meal texture is achieved.

Jenny from Hendersonville, TN just won $50 for this recipe and photo! Submit yours here.