Gluten-free Coconut Recipes

No Bake Dark Chocolate Dipped Coconut Macaroons

photo by recipe author

Servings: 16-18
Preparation Time: 30 minutes

2 cups
unsweetened shredded coconut
2 tablespoons
coconut flour
1/2 teaspoon sea
salt
1/4 cup
coconut oil, melted
1/4 cup
raw honey or
maple syrup
2 teaspoons
vanilla extract
Dark chocolate 72% or higher

1. Combine coconut, coconut flour, and sea salt in a bowl or food processor. Add coconut oil, honey and vanilla extract. Combine until the “dough” starts to stick together. If it doesn’t, add more honey or coconut oil. Give the dough a taste to see which one, if you want your macaroons to be more sweet, add honey! If they taste just right, add coconut oil!

2. Stick your mixture in the freezer for about 5 minutes. In the meantime, melt your chocolate in a double boiler.

3. Prepare a baking sheet with parchment paper. Roll the dough by tablespoon and dip each macaroon in the dark chocolate. When you have prepared all the macaroons, drizzle dark chocolate on the top using a spoon (and a quick wrist – the key to those drizzles is to flick the wrist, not the hand)!

4. Place the baking sheet in the freezer for 5 minutes. Serve or store in the fridge and share with friends

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Dairy Free Blueberry Cheesecake

photo by recipe author

Servings: 10
Preparation Time: 20 minutes

Bottom Crust Layer:

2 cups walnuts (or pecans)
1/2 cup medjool dates (or raisins)
Pinch of sea
salt
optional: 1/2 t
cinnamon

Cheesecake Layer:

1 1/2 cups raw macadamia nuts or cashews (soak for 2 to 4 hours for easier blending)
3/4 cup
coconut oil, melted
1/3 cup lemon juice
1/2 cup
maple syrup or
honey
1 teaspoon
vanilla extract
1-4 tablespoons water, as needed, less water will be needed if nuts were soaked first.

Fruit Layer:

3 cups blueberries, cherries or raspberries (or your favorite fruit/berry)
3 tablespoons blueberry jelly (no refined sugar added) – or use a little
honey

Line an 8″ pie dish or spring form cake pan with parchment paper. Or you can line a muffin pan to make 12 mini cheesecakes which are cupcake sized.

Pulse walnuts, dates and salt together in a food processor until mixture is crumbly, but be careful not to over process into nut butter. Press crust mixture into bottom of lined pie pan.

Puree cheesecake layer ingredients together in a food processor or high speed blender. Spoon over the bottom crust layer.

Stir blueberries in the jelly to create a nice shiny glaze. Gently top cheesecake with fruit topping.

Set in fridge, or the freezer to set for couple hours, this cheesecake stores very well in the freezer, just let it thaw for a few minutes or so before serving.

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No-Bake Green Snack Bars

photo by recipe author

Servings: 16-32 bars
Preparation Time: 30-40 minutes

10 oz frozen kale or spinach
1-2 tablespoons
cinnamon
2 cups
coconut cream concentrate, warmed enough to pour
3/4 – 1 cup raisins
up to 1/4 cup
honey (optional, I don’t use it)

Steam greens until bright and tender, about 5-10 minutes. Add cinnamon and stir until it absorbs the steaming water. Let cool a bit.

Finely chop raisins in a food processor until they want to stick together in a big chunk. Add greens to food processor and chop/mix well. Add all other ingredients to food processor and mix well. Alternatively, mix everything in the pan if you don’t want the greens chopped up.

Press into 8×8 or 7×11 pan (bars will be thicker in 8×8 pan). Refrigerate until firm. Cut into bars with a sharp knife and freeze some to keep from eating them all in two days.

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Grain & Nut Free Fudge Brownies

Grain and Nut Free Fudge Brownies Recipe photo

Grain & Nut Free Fudge Brownies

photo by recipe author

Servings: 9-12
Preparation Time: 15 minutes

2 oz 100% cacao
6 tablespoons
grass-fed butter (or 5 tablespoons
coconut oil)
2 tablespoons full fat coconut milk*
3 pastured eggs
1 tablespoon
vanilla extract
1/4 cup tapioca flour/starch (arrowroot should work, tapioca tends to be a tad bit sweeter)
1/3 cup cacao or
cocoa powder
1 cup granulated cane sugar
1/2 teaspoon sea
salt

Preheat oven to 350 degrees ºF.

Melt the chocolate, butter and coconut milk in a double boiler.

Whisk the eggs and vanilla in a small bowl and set aside.

In a large mixing bowl combine the tapioca flour, cacao powder, sugar and salt. Add the egg mixture to the flour mixture and stir a couple times, doesn’t need to be combined well.

Once the chocolate is melted, pour it over the egg and flour mixture and stir until combined.

Pour batter into an 8×8 greased baking dish.

Bake at 350 for 25-30 minutes. Store in an airtight container.

Quick Notes:

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

You can also use chocolate chips or any high cacao chocolate bar in place of the 100% cacao. I wanted to make these dairy free and sugar free or I would have used my favorite chocolate chips. You may need to reduce the amount of sweetener.

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Chunky-Monkey Pumpkin Muffins

photo by recipe author

Servings: 48-60 Muffins
Preparation Time: 20 minutes

You may say, “Whoa! That’s a lot of muffins!” but I say, “Who wants to store ½ a can of pumpkin? These high protein, GF, dairy-free, DELICIOUS, moist, kid-approved muffins are GREAT for breakfast, snacks, dessert, or dinner rolls. They store well in the fridge for days, and reheat well in the toaster oven. You can also store them on the counter for a couple of days! I’m sure they’d freeze well, though I haven’t tried that- they don’t last long enough! Lastly, you can keep the prepared batter for up to two days in the fridge and make a smaller amount of muffins fresh daily- pumpkin muffins one day, and chocolatey chunky-monkey delights the next!

3 heaping cups almond flour
1 heaping cup
coconut flour
1 tablespoon baking soda
1 teaspoon
Himalayan salt
2 teaspoons freshly ground
nutmeg
2 teaspoons ground
ginger
2 teaspoons ground
cinnamon
1 teaspoon ground
cloves
1 teaspoon ground allspice
2 cups very ripe bananas, smashed (about 4 large)
15 oz
pumpkin puree
8 eggs
1/2 cup
coconut oil
1- 1 1/2 cups raw
honey*

Optional Chunky-Monkey Indulgences:

1 cup mini dark
chocolate chips
1/2 cup
shredded coconut
1-2 cups chopped walnuts

Preheat oven to 350 degrees ºF.

Place all of the dry ingredients into a standing mixer and blend thoroughly.

Place bananas, pumpkin and eggs into a blender and blend thoroughly. Melt coconut oil and honey together in a small pan. Add to the blender and blend thoroughly. Add the wet ingredients from the blender to the mixer and mix all ingredients together thoroughly.

These muffins taste like Fall muffins as is, but they taste like chocolate delights when you add some of the Optional Chunky-Monkey goodies!! Once whatever you want is mixed all up, use a large eating spoon and place heaping spoonfuls into large muffin baking cups.

Bake in preheated oven for 30 minutes. Remove and place on cooling rack to cool and store, or eat right away with some grass-fed butter!

Tips:

*If you want to lower the sugar, sub more bananas for the amount of honey you want to replace.

The best bananas to use are those that have really gotten spotted! When they get to that point and you’re not ready to use them YET, you can peel them, place them into a baggie and put them into either the freezer or fridge. In the fridge, they can last up to 4 or 5 days! The sugary liquid will separate, but they are still fine to bake with! In the freezer, they can be used for awesome banana ice cream!

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Coconut Curry Cauliflower

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

1/2 cup full fat coconut milk (the thicker the better)*
1 1/2 teaspoons (or more) curry spice blend
1 head of cauliflower, cut into pieces
sea
salt, to taste

Preheat oven to 425 degrees ºF.

Whisk together the coconut milk and curry powder in a bowl.

Place 1/3 of the cauliflower pieces in the milk mixture and coat. Place the cauliflower onto a parchment lined cookie sheet and repeat the process with the remaining cauliflower. Pour the remaining milk over top and sprinkle with sea salt.

Bake in preheated oven for about 25 minutes or until the cauliflower starts to brown. Serve hot.

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

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Gluten Free Coconut Cake Brownies

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

1 1/2 cups
coconut flour or combination of almond, cashew and
coconut flour
1/2 cup cacao or
cocoa powder
1/4 teaspoon aluminum free baking powder
1/4 teaspoon aluminum free baking soda
1/2 teaspoon
salt
3/4 cup
whole cane sugar
3 tablespoons
Coconut Cream Concentrate
3 tablespoons full fat coconut milk*
4
eggs, slightly beaten
2 tablespoons
coconut oil
3/4 cup
applesauce
1/3 cup
honey

Preheat oven to 375 degrees ºF.

In small mixing bowl mix together the first six ingredients.

In larger separate mixing bowl, blend together the next six ingredients.

Pour first mixture into second mixture and blend together. Spread into 8×11 glass cake dish oiled with coconut oil.

Bake in preheated oven for 35-40 minutes or until toothpick comes out clean. When cooled frost with a simple frosting of powdered sugar, cocoa, and coconut milk, if desired.

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

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