Gluten Free Baked Foods

Healthy Grain Free Zucchini Crackers

Healthy Grain Free Zucchini Crackers photo by recipe author

Servings: 25-30 Crackers
Preparation Time: 45 minutes

1/2 cup grated zucchini
2 eggs
3 tablespoons coconut oil
2 tablespoons coconut flour
2 tablespoons blanched almond meal/flour*
1/4 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 350 degrees.

Process all ingredients together in food processor or blender until batter is smooth. Spread batter 1/4 inch thick on a parchment paper lined cookie sheet.

Bake crackers for 15 minutes. Cut crackers into small squares and return to oven. Bake another 15-20 minutes. The crackers on the edges will finish baking first. Remove the outer crackers and continue to bake until all the crackers are crispy. Sprinkle crackers with sea salt and serve.

*To make your own almond meal/flour, grind almonds just until a moist meal consistency is reached. Be careful not to over-blend.

Recipe submitted by Tiffany, Junction City, OR

Gluten Free Mexican Chocolate Coffee Cake

photo by recipe author

Servings: 20
Preparation Time: 70 minutes total

1/3 cup natural or raw cocoa
1/3 cup + 1 tablespoon coconut flour
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon salt
1/2 teaspoon baking soda
6 eggs
1 cup honey
2 teaspoons vanilla extract
1/2 cup extra virgin coconut oil, melted
3 oz unsweetened chocolate (100%)

1. Preheat oven to 325F. Line 5×9 inch loaf pan with wax paper. Grease wax paper with coconut oil.

2. Sift cocoa, coconut flour, cinnamon, cayenne, salt and baking soda into a small bowl.

3. In a food processor or blender, combine eggs, honey, and vanilla. Pulse a few times to beat together. Add melted coconut oil and chocolate. Process/blend for 1 minute.

4. Add dry ingredients to food processor, and pulse to combine.

5. Pour batter into prepared loaf pan and bake for 1 hour (not a very forgiving cake if you burn it, so you might want to test for doneness with a toothpick at the 55 minute mark).

6. Let cool completely in the pan. Remove from pan and carefully remove wax paper. Enjoy!

Recipe submitted by Sarah, Marietta

Submit your recipe here!

Gluten Free Coconut Macadamia Banana Muffins

photo by recipe author

Servings: 12
Preparation Time: 45 minutes total

2/3 cup raw macadamia nuts, chopped
2/3 cup unsweetened coconut flakes, chopped (or use shredded)
1 cup blanched almond flour
1/4 cup coconut flour
1/2 teaspoon salt
3/4 teaspoon baking soda
2 eggs
3 ripe bananas, peeled and mashed
1/3 cup honey
1/3 cup extra virgin coconut oil, melted and cooled
1 teaspoon lemon juice
1 teaspoon vanilla extract

1. Preheat oven to 350F.

2. Toast macadamia nuts and coconut flakes on a baking sheet in the oven until starting to brown, about 6-8 minutes, stirring every 2-3 minutes.

3. In a medium bowl, combine almond flour, coconut flour, salt and baking soda. In a separate bowl, whisk eggs, mashed banana, honey, coconut oil, lemon juice and vanilla.

4. Pour wet mixture over dry mixture and stir to combine. Add toasted macadamia nuts and coconut.

5. Spoon batter into greased muffin tin and bake for 30 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.

Recipe submitted by Sarah, Marietta, GA

Submit your recipe here!

Gluten Free No Regrets Pumpkin Pie

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Crust:

3/4 cup pecans or pumpkin seeds (grind ’em up real good in the food processor)
1/4 cup ground flax seeds
1/2 cup coconut flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup organic sugar
1/2 cup coconut oil

Filling:

1 1/2 cups pumpkin puree
3 eggs
1/2 – 3/4 cup maple syrup (depending on taste)
1/2 teaspoon salt
1/4 teaspoon allspice
pinch of cayenne
pinch of ground cloves
1 1/2 cups coconut milk*

Crust:

In a food processor, process dry ingredients for crust and add the coconut oil and process until it comes together.

Press into a pie plate or tart pan. Freeze for 15-20 minutes, then bake for 20 minutes at 350 until lightly browned.

Filling:

Mix everything together. Pour into partially baked pie crust. Tap to release bubbles. Bake 45-55 minutes at 325.

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

Recipe submitted by Louise, Portland, OR

Submit your recipe here!

Gluten Free Pumpkin Bread

photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

1 cup almond flour*
1/4 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons pumpkin pie spice
1/2 teaspoon high-quality cinnamon
4 large pastured eggs
1/2 cup coconut oil, melted
1/2 cup pumpkin puree
2 tablespoons maple syrup or honey
10-15 drops vanilla stevia
1/8 cup pumpkin seeds

Preheat oven to 350 F.

1. In a medium bowl, mix the almond and coconut flours together, along with the baking powder, salt, pumpkin pie spice, and cinnamon. Set the dry mixture aside.

2. In a mixer bowl, cream the eggs and the coconut oil together until smooth, then add the pumpkin, maple syrup, and stevia. Mix the wet ingredients until thoroughly combined.

3. Slowly add the dry ingredients. Mix until combined.

4. Oil a small loaf pan with coconut oil and then our batter into pan.

5. Sprinkle the pumpkin seeds on top.

6. Bake at 350 for 35-50 minutes. Check the loaf with a toothpick at 30 minutes. If it doesn’t come out clean, continue baking.

7. Remove from oven and let cool for about an hour before removing from the pan.

8. Let the loaf cool completely before cutting. Use a lightly serrated knife to cut. Serve with lots of real butter!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until a meal consistency is reached.

Recipe submitted by Jessica, Denver, CO

Submit your recipe here!

Gluten Free, Grain-Free Vanilla Raspberry Muffins

Gluten Free Grain Free Vanilla Raspberry Muffins

photo by recipe author

Servings: 24 muffins
Preparation Time: 10 prep, 16 bake

12 eggs
3/4 cup butter, ghee, or coconut oil, melted
3/4 cup honey
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon almond extract
1 cup coconut flour, sifted
1/2 teaspoon baking soda (may be omitted)
fresh or frozen raspberries

Preheat oven to 325 degrees F.

In a large bowl, beat together eggs, butter/ghee/coconut oil, honey, salt, vanilla, and almond extract.

Sift in coconut flour (this helps reduce clumps!). Blend in coconut flour and baking soda, if using. Allow batter to sit for a few minutes to allow coconut flour to absorb the moisture.

Grease muffin tins. Pour batter into tins. In each muffin cup, stir in 3-4 raspberries. (NOTE: If frozen, raspberries do not need to be thawed).

Bake 325 degrees F for 16-18 minutes. Remove from tins and cool. NOTE: Because honey is used as a sweetener, these muffins may brown quickly. The browning does not impact taste.

NOTE: Using raspberries, vanilla extract, and almond extract, you’ll have a hard time convincing your kids that these nutritious coconut-flour muffins aren’t cupcakes! These muffins freeze well.

Recipe submitted by Bethany, Dayton, OH

Submit your recipe here!

Gluten Free Pumpkin Coconut Macaroon Cookies

photo by recipe author

Servings: 2 dozen
Preparation Time: 15 minutes

6 egg whites
1/2 teaspoon salt
2 tablespoons arrowroot powder
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1/2 cup whole sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups shredded coconut

Preheat oven to 300 degrees.

Using a very clean bowl, whisk egg whites and salt until they have stiff peaks. Continue to whisk and slowly add arrowroot powder.

In a separate bowl, mix pumpkin puree, vanilla, whole sugar, cinnamon, nutmeg together until combined. Mix in shredded coconut.

Fold egg white mixture with pumpkin mixture. Be sure not to over mix.

Use a tablespoon to scoop cookie dough onto a greased or parchment lined baking sheet. You will have enough dough to cover two cookie sheets.

Bake for 30 minutes. Make sure to rotate cookie trays half way through cooking.

To crisp the cookies, you can lower the oven temperature to 200 degrees. Leave cooked cookies in the over for 45 minutes to an hour.

Serve immediately or store cookies in air tight container in the refrigerator.

Recipe submitted by Tiffany, Junction City, OR

Submit your recipe here!

Gluten Free Peanut Butter Coconut Cookies

photo by recipe author

Servings: 35

2 cups creamy peanut butter (I use organic & no-sugar added)
2/3 organic whole sugar
1/2 cup shredded coconut, unsweetened
2 eggs
2 teaspoon vanilla
2 teaspoon baking powder

1. Preheat oven to 350.

2. In mixer, cream peanut butter and sugar. Add everything else and mix until well combined.

3. With your hands, roll the mixture into little balls (they stay together better if you keep them small)and place on a parchment lined baking sheet. You could roll them in additional sugar.

4. Bake for about 10 minutes. Cookies should still be soft when you take them out of the oven. Let them sit for a few minutes before you take them off the baking sheet.

Recipe submitted by Leslie, Amsterdam, NY

Submit your recipe here!