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| Pumpkin Spice Roasted Almonds |
| photo by recipe author |
Servings: 16
Preparation Time: 10 minutes
Mix all ingredients except almonds.
Pour mixture over almonds in a casserole dish.
Bake at 300° F for 30 minutes.
Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!
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| Easy Make-Ahead Gluten and Dairy Free Apple Breakfast Cake |
| photo by recipe author |
Servings: 8
Preparation Time: 30-45 minutes
Preheat oven to 350° F.
Grease a 9 inch cake pan with 1 teaspoon coconut oil. Add sliced apples, raisins, and pumpkin pie spice to pan. Bake in oven for 15 minutes while you prepare the batter.
In a large bowl mix the coconut flour, baking soda, hemp seeds, and salt. In a medium bowl whisk together eggs, milk, vinegar, and vanilla extract. Add wet ingredient to dry and combine well.
Pour batter into cake pan (over apples) and bake for 20-25 minutes or until a fork inserted in the middle comes out clean.
For best results, chill overnight and serve with organic maple syrup and homemade whipped cream.
Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here!
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| Indian Coconut Rice Pulao |
| photo by recipe author |
Servings: 2
Preparation Time: 30 minutes
Homemade Fresh Coconut Milk:
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Wash and clean the basmati rice 2-3 times in filtered water then soak for 30 minutes.
Prepare coconut milk, set aside.
Drain the soaked rice and add it to a rice cooker with the prepared coconut milk. (You can also use a pressure cooker or pot on the stovetop to cook the rice.)
In a small pan, add olive oil or coconut oil. When the oil is hot, add bay leaf, cardamom pods, cloves, black peppercorns, and sauté on low heat until it releases the aroma.
Add the cumin seeds. When the seeds stop to sizzle, add the grated or chopped ginger and sauté for 2 minutes. Now add the chopped carrots and green peas. Sauté on medium heat for 3-4 minutes and then add this into the rice cooker.
Add water as required for the rice to cook. Cover the cooker with the lid and cook until done.
Meanwhile, in a small pan, add 2 teaspoons olive oil or coconut oil. Sauté the cashews and the shredded coconut for 2 minutes on low heat. Add this to the cooked rice. Combine well.
Serve coconut rice pulao with curry or green chutney.
Antara from Minneapolis, MI won $50 for this recipe and photo! Submit your recipes and photos here!
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| Gluten-Free Meatball Casserole |
| photo by recipe author |
Servings: 4
Preparation Time: 40 minutes
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!
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| Creamy Dairy Free Coconut Zucchini Soup |
| photo by recipe author |
Servings: 3-4
Preparation Time: 45 minutes
Make Your Own Chicken Broth:
*Chicken broth is super simple to make. Follow the recipe here.
Heat a sauce pan on low-medium heat and add coconut oil. Once the oil is hot, add ground pepper, garlic and onions. Stir immediately to avoid burning the pepper. Cook until the onion is soft, stirring intermittently. Add chopped zucchini and salt. Cover and cook until the zucchini is softened. Then add the vegetable stock or chicken broth. Let it simmer for 2 minutes.
Let it cool, then puree it using a blender, until smooth.
Transfer to the saucepan again, add in the coconut cream concentrate and stir well. Warm it slightly. Season with pepper and serve.
Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your recipes here!
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| 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!
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| Grain Free Apple “Oat” Meal |
| photo by recipe author |
Servings: 1
Preparation Time: 10 minutes
Homemade Coconut Milk:
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Chop apple and date and transfer to serving bowl. Top with remaining ingredients and enjoy.
Kristin from Easley, SC won $50 for this recipe and photo! Submit your recipes and photos here!
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| Coconut Oil Fried Zucchini Fries |
| photo by recipe author |
Servings: 1-2
Preparation Time: 15 minutes
Julienne the zucchini. Place milk in a small bowl. In another small bowl mix coconut flour, corn meal, arrowroot powder, salt and black pepper.
In a medium cast iron pan heat coconut oil on medium high.
Dip julienned zucchini a few pieces at a time into milk and then roll in the flours, coating thoroughly. Gently place battered zucchini in the pan with hot oil and brown on all sides. Remove from pan and allow to cool. Best served warm.
Jacquelyn from Dexter, OR won $50 for this recipe and photo! Submit your recipes here!
