Feed

Gluten Free Baked Foods

Crispy Juicer Pulp Coconut Crackers


Crispy Juicer Pulp Coconut Crackers Recipe photo

Crispy Juicer Pulp Coconut Crackers (photo by recipe author)

Put your leftover juicing pulp to use! Mine usually has beet, carrot, zucchini, cucumber, some ginger and maybe apple.

Servings: yields 4 dozen
Preparation Time: 20 minutes

1. Process ingredients in food processor. You will need to do this in batches, add enough water to make to make a workable dough that holds it’s shape but gets nicely chopped up. Bigger pieces of cucumber skin may need to be picked out.

2. Adjust herbs and spices to taste, remember these shrink so the flavor will be concentrated.

3. Using fruit leather sheets or parchment paper, use your hands to spread it out to 1/4″ or less thickness. Score into crackers.

4. Dehydrate at 135 ºF in the dehydrator. Turn crackers over when firm and dry on top. They are done when dry right through and crisp.

5. Break apart and store in an airtight container.

These are great as is, with butter, cheese, nut butter or whatever!

Ina from Creston, BC, Canada just won $50 for this recipe and photo! Submit yours here.

Read More

Coconut Flour Applesauce Spice Bread


Coconut Flour Applesauce Spice Bread Recipe photo

Coconut Flour Applesauce Spice Bread (photo by recipe author)

Servings: 10
Preparation Time: 1 hour

Dry Ingredients:

  • 3/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon ginger

Wet Ingredients:

1. Preheat oven to 350 degrees ºF.

2. In a large bowl, combine dry ingredients.

3. In a medium bowl, combine wet ingredients (by hand works fine).

4. Pour wet ingredients into dry and blend until evenly combined.

5. Grease pan(s). Pour batter into 3 mini loaf pans or 1 large glass loaf pan.

6. Bake for 35-40 minutes in mini pans. Bake 65-70 minutes for 1 large loaf.

7. Allow to cool completely. Store in fridge

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

Read More

Coconut Butter Focaccia


Coconut Butter Focaccia Recipe photo

Coconut Butter Focaccia (photo by recipe author)

Servings: 6-8
Preparation Time: 10 minutes

Preheat the oven to 375 degrees ºF.

Place the warmed coconut butter into your blender along with the eggs, olive oil, salt, and garlic. Blend until the mixture is fairly smooth–it will be thick. The coconut butter solidifies if it comes into contact with cold, so make sure your eggs are at room temperature.

Cut a piece of parchment paper to fit a cookie sheet. Place the parchment on the cookie sheet and then lightly butter or oil the parchment paper. Spread the batter into a rectangle that is about 10 by 12 inches, of a fairly even thickness. Sprinkle the rosemary and other toppings over the batter.

Bake for 25-30 minutes, or until the edges of the focaccia are lightly browned. Remove and cool for a few minutes before cutting into squares to serve.

Angela from Longmont, CO just won $50 for this recipe and photo! Submit yours here.

Read More

Nutty Sweet Potato/Pumpkin Muffins


Nutty Sweet Potato/Pumpkin Muffins Recipe photo

Nutty Sweet Potato/Pumpkin Muffins (photo by recipe author)

Servings: 12 muffins
Preparation Time: 10 minutes

  • 2 cups ground almonds
  • 1 cup chopped walnuts
  • 1/4 cup flax meal
  • 2 tsp. ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda (omit if using coconut milk)
  • dash of sea salt
  • 1/2 cup organic whole sugar or honey

 

  • 1 cup unsweetened pumpkin or mashed sweet potatoes
  • 1/2 cup coconut milk* or buttermilk
  • 2 large eggs
  • 1/4 cups of melted coconut oil

Preheat oven to 325 degrees ºF. Grease a 12 cup muffin tin.

Stir all dry ingredients together. If using honey as a sweetener, mix it with the wet ingredients.

In a separate large bowl, stir together the wet ingredients and then mix them into the dry ingredients thoroughly. Spoon the batter into the muffin cups. Bake for approximately 45 minutes or until a toothpick inserted comes out dry.

Cool muffins in pan for 10-15 minutes before removing. Place on a rack to finish cooling.

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

Sharla from Boise, ID just won $50 for this recipe and photo! Submit yours here.

Read More

Gluten Free Sandwich Rounds


Squeaky Clean Coconut Wonder Bars Recipe photo

Gluten Free Sandwich Rounds (photo by recipe author)

Servings: 6
Preparation Time: 30 minutes

Preheat oven to 350 degrees ºF. /p>

Grease your muffin top pan(s) very well.

Mix all dry ingredients in a bowl.

Use an electric mixer & add in the eggs and butter/ghee/coconut oil until well combined. Scoop batter into the muffin top pan(s). Use about 1/3 cup for each of the rounds. Flatten with a rubber spatula. Sprinkle on the optional toppings.

Bake for 20-25 minutes. Allow the sandwich rounds to cool. Carefully slice them in half when ready to eat. YUM!

Store in an airtight container in the fridge or freezer.

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

Read More

Chewy Coconut Oatmeal Raisin Cookies

Chewy Coconut Oatmeal Raisin Cookies Recipe photo

Servings: 24
Preparation Time: 30 minutes

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.

Laura from Bend, OR just won $50 for this recipe and photo!
Submit yours
here.

Read More

Gluten Free Fresh Strawberry Coconut Flour Muffins

Gluten Free Fresh Strawberry Coconut Flour Muffins Recipe photo

Gluten Free Fresh Strawberry Coconut Flour Muffins photo by recipe author

Servings: 18 muffins
Preparation Time: 15 minutes

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.

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

Read More

Grain Free Coconut Granola

Grain Free Coconut Granola Recipe photo
Grain Free Coconut Granola
photo by recipe author

Servings: 12

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.

Tricia from Florissant, MO just won $50 for this recipe and photo!
Submit yours
here.

Read More