Feed

Gluten-free Coconut Recipes

Chewy Chocolate Hazelnut Cookies

Chewy_Chocolate_Hazelnut_Cookies
Chewy Chocolate Hazelnut Cookies
photo by recipe author

 

Servings: 1 1/2 dozen cookies
Preparation Time: 25 minutes

Preheat oven to 360° F.

Mix all dry ingredients in a large bowl.

Melt coconut oil and palm shortening in saucepan. Add molasses and vanilla to oil mixture. Combine wet and dry mixtures, stir in both eggs, mixing until well combined.

Drop rounded tablespoons onto a greased cookie sheet and bake for 15 minutes.

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

Read More

Honey Mustard Chicken & Veggies

Honey_Mustard_Chicken_and_Veggies
Honey Mustard Chicken & Veggies
photo by recipe author

 

Servings: 4-6
Preparation Time: 30 minutes

Chicken:

Vegetables:

  • 2 tablespoons coconut oil
  • 2 cups turnips, diced
  • 2 cups carrots, diced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Sauce:

  • 1/4 cup dijon mustard
  • 1/2 cup honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried parsley

Chicken:

In a large skillet, heat coconut oil. Add in chicken breasts and toss with salt, pepper, thyme and garlic powder.

Cook for about 8-10 minutes on each side or until cooked through. Alternatively, you could grill the chicken breast.

Vegetables:

In a separate skillet, heat coconut oil. Add in vegetables and sprinkle with salt and pepper.

Cook for about 15 minutes or until vegetables are slightly browned.

Sauce:

In a small bowl, whisk together Dijon mustard, honey, vinegar and parsley.

Combine chicken and vegetables on serving platter, drizzle sauce over chicken breasts and vegetables and serve.

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

Read More

Gluten Free Cranberry Oat Bars

Gluten_Free_Cranberry_Oat_Bars
Gluten Free Cranberry Oat Bars
photo by recipe author

 

Servings: 24
Preparation Time: 35 minutes

Homemade Cranberry Sauce:

Gluten Free Oat Bars:

Preheat oven to 350° F.

Mix cranberries, sugar, and orange juice in a small saucepan over medium heat and cook until all cranberries “pop.” Add in cornstarch, gelatin, and salt. Bring to a boil. Remove from heat and add vanilla extract and orange essential oil.

In a large bowl combine oats, rice flour, sorghum flour, baking soda, baking powder, salt, sugar and mix well. Add in palm shortening and coconut oil. Mix by hand until it forms small crumbs.

Grease a 9×13 pan with coconut oil and press crumb mixture (reserving about two cups for topping) in an even layer on the bottom. Spread cranberry sauce over crumb layer. Sprinkle reserved topping in an even layer.

Bake for 25 minutes or until top begins to brown. Remove and allow to cool before cutting into bars.

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

Read More

Cinnamon Rolls with Pecans

Cinnamon_Rolls_with_Pecans
Cinnamon Rolls with Pecans
photo by recipe author

 

Servings: 12
Preparation Time: 45 minutes

Dough:

  • 4 eggs
  • 1/2 cup coconut flour
  • 1/2 cup tapioca or arrowroot flour
  • 1 cup cashew meal or almond flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/4 cup soft ghee or butter

Filling:

  • 1/2 cup honey or maple syrup
  • 1/2 cup ground pecans
  • 2 tablespoons Ceylon cinnamon

Icing:

Preheat oven to 350° F.

Mix the dough ingredients together with an electric mixer.

Get out 2 large pieces of parchment paper. Put the dough on one piece and cover with the second piece.

Roll out the dough into a rectangle approx 16×12 inches. Be careful not to make it too thin in any one spot. Remove the top piece.

Spread out 1/2 cup honey or maple syrup over the dough, all the way to the edges. Then sprinkle on the pecans and cinnamon.

On the dough’s long side, pick up the parchment paper and roll it over a little. You may need to use your fingers to get it going. Continue rolling little-by-little until you have a tube.

To get individual rolls, make each about 1 & 1/2 inch thick. Use a piece of dental floss: work it under the dough and then cross it to cut the individual pieces. You should get approx 12 cinnamon rolls.

Use a flat spatula to pick up the rolls and place them on a cookie sheet lined with parchment paper.
Then use the spatula to press them down a little. Get them to the way you want them to look. (They don’t rise much.)

Bake for about 10-12 minutes.

Stir together the icing ingredients and spread on top of the rolls while still warm.

*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 won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Tropical Fruit Salad with Coconut

Tropical_Fruit_Salad_with_Coconut
Tropical Fruit Salad with Coconut
photo by recipe author

 

Servings: 6-8
Preparation Time: 15-25 minutes

Peel and slice mango, pineapple, bananas, and kiwi into bite sized pieces. Remove arils from pomegranate. Place all fruit in a large bowl.

Mix lemon juice, raw honey, and salt in a small bowl. Pour dressing over fruit salad and sprinkle shredded coconut on top before serving.

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

Read More

Savory Roasted Potatoes

Savory_Roasted_Potatoes
Savory Roasted Potatoes
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Preheat oven to 375 ° F.

Chop potatoes into small cubes. In a medium bowl toss potatoes with coconut oil, Italian seasoning, salt, garlic, and cayenne pepper.

Spread evenly on a large jelly roll pan or baking dish and bake until golden brown, about 25 minutes.

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

Read More

Pot Roast with Caramelized Onions

Pot_Roast_with_Caramelized_Onions
Pot Roast with Caramelized Onions
photo by recipe author

 

Servings: 6
Preparation Time: 3-3 1/2 hours

Preheat oven to 350° F.

Melt coconut oil in a medium sized pan over high heat. Sear roast on all sides. Remove roast and place in large oven safe crock along with potatoes and carrots.

Add onions to the pan and reduce heat to medium, cooking until softened and golden, 5 to 7 minutes. Add pressed garlic, Italian seasoning, sea salt, black pepper, and cayenne pepper, cook for 1 minute.

Pour broth and 2 teaspoons coconut cream concentrate in pan and stir, scraping the bottom to deglaze.

Add contents of pan to crock with roast. Place in oven and cook covered for approximately 2 1/2 hours, until fork tender.

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

 

Read More

Coconut Monster Cookies

Coconut_Monster_Cookies
Coconut Monster Cookies
photo by recipe author

 

Servings: Approximately 2 dozen cookies
Preparation Time: 30-35 minutes

Preheat oven to 350° F.

In a very large mixing bowl, combine eggs, sugar, and molasses. Mix well. Add the salt, vanilla, peanut butter, and coconut oil. Mix well. Stir in the chocolate chips, shredded coconut, baking soda, and oatmeal.

Drop by tablespoons 2 inches apart onto greased cookie sheets.

Bake for 8 to 10 minutes, being careful not to overbake them.

Store in an airtight container once cooled.

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

Read More