Feed

Gluten Free Baked Foods

Gluten Free Pumpkin Snickerdoodles

Gluten_Free_Pumpkin_Snickerdoodles
Gluten Free Pumpkin Snickerdoodles
photo by recipe author

 

Servings: 24
Preparation Time: 40 minutes

Topping:

In a mixing bowl, combine maple syrup, pumpkin puree, coconut oil and vanilla extract. Add almond flour, coconut flour, baking powder, cream of tarter, salt and cinnamon. Mix until well combined.

Refrigerate dough for about 30 minutes.

In a small bowl, combine sugar and cinnamon for topping.

Using a cookie scoop, scoop dough in round balls. Roll the dough balls into the sugar and cinnamon mixture. Place balls onto a baking sheet lined with parchment paper. Gently flatten cookies with palm.

Bake at 350° F for about 15 minutes or until lightly browned. Remove from oven and let cool for about 10 minutes.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here! 

Read More

Gluten Free Meatball Casserole

Gluten_Free_Meatball_Casserole
Gluten-Free Meatball Casserole
photo by recipe author

Servings: 4
Preparation Time: 40 minutes

  • 1 pound ground beef, bison or turkey
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 1 tablespoon coconut oil
  • 1 spaghetti squash, cooked and strands removed
  • 2 cups collard greens
  • 1 cup spinach
  • 8 ounces ricotta cheese
  • 1 onion, sliced
  • 1 garlic clove, minced
  • 2 roma tomatoes, thinly sliced
  • 1 cup shredded cheese (or dairy-free), optional
  • 1 cup pasta sauce

In a large bowl, combine ground beef, fennel, coriander, basil and oregano. Mix and form into 1-2″ meat balls. Place meatballs in a large skillet with about 1 tablespoon coconut oil. Cook on each side for about 8-10 minutes or until cooked through.

Place spaghetti squash strands in a greased 9×9 baking dish. Mix in collard greens, spinach, ricotta cheese, onions and garlic. Top mixture with meatballs. Top meatballs with tomato slices and shredded cheese. Pour over pasta sauce.

Bake at 350° F for about 30 minutes.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

Read More

Gluten Free Baked Sweet Potato Pancakes

Gluten_Free_Baked_Sweet_Potato_Pancakes
Gluten Free Baked Sweet Potato Pancakes
photo by recipe author

 

Servings: 8
Preparation Time: 1 hour + 15 minutes

Mash baked sweet potatoes and then mix in remaining ingredients. Shape into small cakes, makes about 16.

Bake cakes at 350° F for 40 minutes.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Read More

Gluten Free Coconut Flour Pumpkin Muffins

Gluten_Free_Coconut_Flour_Pumpkin_Muffins
Gluten Free Coconut Flour Pumpkin Muffins
photo by recipe author

 

Servings: 12 muffins
Preparation Time: 30 minutes

Wet:

Dry:

  • 1/2 cup Tropical Traditions Coconut Flour, sifted
  • 1 teaspoon baking soda
  • 1-2 tablespoons pumpkin pie spice or ground cinnamon
  • one bag chai tea, opened and contents emptied

Optional toppings:

Preheat oven to 350° F.

Mix all wet ingredients in a large bowl and whisk until well combined.

Measure dry ingredients in a small bowl and stir. Pour dry ingredients into large ingredients and stir thoroughly.

Measure into greased muffin pan and bake until tops are golden brown and a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here!

Read More

Gluten Free Cinnamon Raisin Coconut Cookies

Gluten_Free_Cinnamon_Raisin_Coconut_Cookies
Gluten Free Cinnamon Raisin Coconut Cookies
photo by recipe author

 

Servings: 30
Preparation Time: 10 minutes

  • 1 1/3 cup coconut flour, sifted
  • 2/3 cup arrowroot flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2/3 cup coconut oil, melted
  • 1/2 cup coconut cream concentrate, melted
  • 1/2 cup honey
  • 6 pastured eggs
  • 4 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 8 drops cinnamon essential oil or 2 teaspoons ground cinnamon
  • 3/4 cup raisins

Preheat oven to 350° F.

In a large bowl combine coconut flour, arrowroot flour, salt, baking powder, and baking soda (and dried cinnamon if using). Stir thoroughly.

In a medium bowl combine melted coconut oil and coconut cream concentrate. Add honey, eggs, vanilla extract, apple cider vinegar (and cinnamon essential oils if using those). Mix thoroughly.

Slowly add wet ingredients to dried and mix thoroughly. Add raisins and stir.

Form two tablespoons full of dough into a ball and press down gently on a baking sheet until you have approximately 30 cookies. Bake for 10 minutes or until golden brown on top. Allow to cool before serving.

Jacquelyn from Eugene, OR won $50 for this recipe and photo! Submit your recipes here!

Read More

Gluten Free Chocolate Zucchini Muffins

Gluten_Free_Chocolate_Zucchini_Muffins
Gluten Free Chocolate Zucchini Muffins
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Preheat oven to 350° F.

Grease muffin pan with coconut oil.

Combine dry ingredients. In a separate bowl, mix zucchini, coconut oil and raw honey. Stir in chocolate chips, if using. Combine dry and wet ingredients together.

Divide into muffin pan. Bake for 20 minutes.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here! 

Read More

Gluten Free Key Lime Pie Bars

Gluten_Free_Key_Lime_Pie_Bars
Gluten Free Key Lime Pie Bars
photo by recipe author

 

Servings: 24
Preparation Time: 1 hour

Gluten Free Flaky Crust:

Key Lime Filling:

Vanilla Frosting:

Gluten Free Flaky Crust:

Mix all crust ingredients together. It should be the consistency of thick oatmeal. Use a rubber spatula to press the batter as flat as possible into a lightly greased 9×13 glass baking dish, or for even easier removal later, line the dish with parchment paper. Bake at 350° F for 15 minutes.

While it is baking, make the key lime filling.

Key Lime Filling:

Mix all the filling ingredients together well & spread it on top of the baked crust. Bake for 45 more minutes.

Allow to cool completely at room temperature, then chill in the fridge.

Top with frosting and serve.

Vanilla Frosting:

Blend all ingredients on high speed with an electric mixer for several minutes, until light & fluffy.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your recipes here!

Read More

Gluten Free Lime Cupcakes with Cheesecake Topping

Gluten_Free_Lime_Cupcakes_with_Cheesecake_Topping
Gluten Free Lime Cupcakes with Cheesecake Topping
photo by recipe author

 

Preparation Time: 10 minutes
Servings: 6

Cupcakes:

Topping:

  • 3 ounces cream cheese
  • 1/4 cup whipping/heavy cream
  • 1/4 cup whole sugar

Cupcakes:

Pre-heat the oven to 400° F.

Mix the coconut flour, baking powder, salt and whole sugar in a bowl. Add the coconut milk, coconut oil, lime juice, rind and eggs together until you have a smooth batter. Add the chlorophyll, adjust if you want it brighter green.

Pour into cupcake cases and bake for 20 minutes. Remove from the oven and allow to cool.

Topping:

Blend the topping ingredients together until smooth. Slather or pipe over the cupcakes. Optional decoration is extra rind from a lime.

Angela from St. George, won $50 for this recipe and photo! Submit your recipes here!

Read More