Gluten Free Baked Foods

Grain Free Beet Crackers

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1 cup raw beets, diced
2 egg whites*
3 tablespoons coconut flour
3 tablespoons arrowroot powder
1 tablespoon coconut oil**
1/2 teaspoon sea salt and any other spices you desire
Sea salt to sprinkle on top

Preheat oven to 350 degrees ºF.

In a food processor, process the beets until they are pureed or close to it.

Add in the remaining ingredients and pulse until combined.

Pour mixture into a pile onto a piece of parchment paper and place an additional piece of parchment over the top.

Roll out the “dough” until about 1/8 inch thick or more for thicker crackers. Sprinkle the top with kosher salt or other salt of choice.

Bake at 350 for 40-50 minutes. As crackers harden, use a knife or pizza cutter to score the crackers into the desired size. Thinner pieces will be done faster, remove those and continue to cook the rest. You can turn off the oven and let the crackers sit in it until they become completely crunchy.

Quick notes

*I always have extra egg whites, but it may work to use the entire egg. Yolks make things more tender so you may only need one full egg if you do use the yolk.

**Any oil or grass-fed butter will work here. I used expeller press coconut oil to avoid coconut flavor. Olive oil would be good along with macadamia nut or walnut oil.

Recipe submitted by Kate, Highlands Ranch, CO

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Grain Free Jam and Bread

Grain Free Jam and Bread Recipe

photo by recipe author

Servings: 8
Preparation Time: 1 hour

Grain Free Sandwich Bread:

1/2 cup coconut flour
1/2 cup flax seed meal
1/2 cup almond flour
1/2 cup arrowroot powder
1 teaspoon sea salt
3/4 teaspoon baking soda
4 eggs
1/2 cup yogurt or apple sauce (if using apple sauce add 1 teaspoon apple cider vinegar)
1/4 cup melted butter or coconut oil
2 tablespoons honey
Sesame seeds, to sprinkle on top if desired

Simple Raspberry Jam:

1 cup fresh or frozen raspberries
2 to 3 tablespoons chia seeds
1 tablespoon honey

Bread Directions:

Preheat oven to 350 degrees ºF.

Mix all dry ingredients together. Mix all wet ingredients together in a separate bowl. Then mix the wet and dry together. Grease a bread pan with coconut oil, then add in mixture.

Bake for 40 to 45 minutes. Let cool, remove from pan, best when served toasted.

Raspberry Jam Directions:

Mash raspberries together in a saucepan and stir over low heat. Stir in chia seeds and honey. When mixture is well combined, remove from heat and let sit for 15 minutes, stirring on occasion. The chia seeds will absorb moisture and bind the jam together after 15 to 20 minutes.

Recipe submitted by Heather, Willamnia, OR

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Grain Free Seed Crackers

Grain Free Seed Crackers Recipe

photo by recipe author

Servings: about 20 pieces
Preparation Time: 15 minutes

1 teaspoon coconut oil
1/3 cup chia seeds
1/3 cup flax seeds
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup sesame seeds
1/3 cup amaranth seeds
Salt, pepper, pepper flakes, thyme
Water, as needed

Preheat oven to 300 degrees ºF.

Process everything in a food processor, adding water until you have a thick batter (thicker than pancake batter). When you have the consistency you want spread it on a silicon sheet or parchment paper and bake.

Bake in preheated oven for about 30 minutes per side, but watch it closely! Use common sense and don’t burn them. Or use a lower oven temp/longer duration than 300 ºF, i.e. 200 ºF.

Recipe submitted by Stella, Crete, Greece

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Lemon Blueberry Breakfast Bars

Lemon Blueberry Breakfast Bars Recipe

photo by recipe author

Servings: 8

1/2 cup coconut flour
1/4 cup almond flour*
1/3-1/2 cup sugar
1/4 teaspoon sea salt
1/2 teaspoon baking soda
3 pastured eggs
3/4 cup full fat coconut milk**
1 1/2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 cup fresh organic blueberries* (or more if you prefer)

Icing:

3/4 cup powdered sugar
4-5 tablespoons fresh lemon juice
1/8 cup non-dairy milk

Preheat oven to 350 degrees ºF.

Combine the flours, sugar, salt and soda in a bowl and set aside.

Beat the eggs, coconut milk and lemon juice in a large bowl.

Combine the flour with the wet ingredients and the zest and mix until all of the clumps are out. Fold in the blueberries.

Bake in preheated oven for about 30 minutes

For the icing:

Place all of the ingredients in a blender and combine. Drizzle over the bars once they have cooled.

Variations

Any berry or combination of berries would work in here. I would cut any berry besides blueberries into smaller pieces.

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

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

Recipe submitted by Kate, Highlands Ranch, CO

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Chocolate Coconut Muffins

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

1/4 cup coconut flour
3 tablespoons cocoa powder
1 teaspoon cinnamon
pinch of salt
1/2 teaspoon baking powder
1 medium sweet potato, cooked and mashed
4 eggs
2-3 tablespoons honey (depending on sweet you want them)
1/2 cup coconut oil, melted
1 teaspoon of vanilla extract
1/2 cup coconut flakes (optional – you could also add dark chocolate chips or nuts)
Coconut Cream Concentrate, melted

1. Preheat the oven to 350. Prepare 12 muffin cups (lightly grease or line with paper liners).

2. In a medium mixing bowl, sift coconut flour, cocoa powder and cinnamon and salt together, add baking powder.

3. Combine sweet potato, eggs, honey, coconut oil and vanilla; whisk until well blended.

4. Add in dry mixture.

5. Fold in coconut flakes or other add-ins.

6. Divide the batter among the 12 cups. Bake for 18-20 minutes or until a knife comes out clean!

7. Drizzle some coconut cream concentrate on top and enjoy! You can leave this step out if you want to store them. They keep well in the freezer!

Recipe submitted by Sarah, Abilene, TX

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Chocolate Banana Coconut Flour Muffins

Chocolate Banana Coconut Flour Muffins Recipe

photo by recipe author

Servings: 10 muffins
Preparation Time: 10 to 15 minutes

3 ripe bananas (mashed)
3 eggs
3 tablespoons coconut flour
1/3 cup cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil
1/4 cup honey

Approximately 1/4 cup chocolate chips

Preheat oven to 350 degrees.

Line muffin tin with liners. Combine all ingredients (except for the chocolate chips) in a mixing bowl. Mix with a paddle attachment until well combined. Fill liners with batter about 2/3 of the way full. Top with chocolate chips.

Bake for approximately 15 to 20 minutes. Cool. Consume.

Recipe submitted by Jenny, Maryville, TN

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Gluten Free Banana Muffins

Gluten Free Banana Muffins Recipe

photo by recipe author

Servings: 10
Preparation Time: 10 minutes

2 mashed very ripe bananas, or 3 completely black bananas*
1/3 cup coconut oil
3 eggs
2-4 tablespoons whole cane sugar, real maple syrup, or honey*
1 teaspoon vanilla extract, optional
1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Preheat the oven to 350 degrees.

Combine the first 5 ingredients until well blended. Stir in the remaining 4 ingredients until smooth. Prepare paper muffin liners, or use coconut oil to grease approximately 10 muffin holes. Divide batter evenly among the ten muffin liners. They should be about half full. You may fill 11 or 12 if the bananas are extra large.

Bake at 350 degrees for about 23-25 minutes or until the tops are golden brown.

*Use less natural sweetener if you are using 3 black bananas. The sweetener can probably be omitted completely if you are trying to avoid all sweeteners.

Recipe submitted by Melodie, Fort Mill, SC

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