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Gluten-free Coconut Recipes

Maple Dijon Chicken

Maple_Dijon_Chicken
Maple Dijon Chicken
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 2 tablespoons coconut oil
  • 3-4 chicken breasts, sliced into strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 cup onion, diced
  • 1 garlic clove, minced
  • 3 tablespoons maple syrup
  • 1/3 cup dijon mustard

In a skillet, heat coconut oil. Add in chicken strips and sprinkle with salt, pepper, thyme and rosemary. Sauté for about 10 minutes.

Flip chicken strips and add in onions and garlic. Saute for another 10 minutes or until chicken strips are cooked through.

Pour in maple syrup and dijon mustard. Stir and cook for about 5 minutes to warm and caramelize sauce. Serve.

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

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Gluten Free Triple Berry Crisp

Gluten_Free_Triple_Berry_Crisp
Gluten Free Triple Berry Crisp
photo by recipe author

 

Servings: 8
Preparation Time: 35 minutes

  • 1 cup fresh blackberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup fresh pineapple, chopped
  • 1 cup almond flour*
  • 1/3 cup coconut flour
  • 1/3 cup arrowroot starch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 tablespoon raw honey
  • 1/2 cup palm shortening

Combine berries and pineapple in a baking dish.

In a bowl, mix together almond flour, coconut flour, arrowroot starch, cinnamon, ginger and baking soda. Cut in honey and palm shortening until mixture is crumbly. Sprinkle crumbs over berries.

Bake at 350° for about 30 minutes or until crumbs start to brown.

Serve with fresh coconut whipped cream, if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

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GAPS Approved Raspberry Crumble Bread

GAPS_Approved_Raspberry_Crumble_Bread
GAPS Approved Raspberry Crumble Bread
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

Raspberry Bread:

Crumble:

Preheat the oven to 350° F.

Grease a bread loaf pan.

In a small bowl combine coconut flour, baking soda, and salt.

In a large bowl, whisk eggs, coconut oil, honey, mashed banana, pumpkin puree, vanilla extract, orange essential oil, and apple cider vinegar until well combined.

Pour dry ingredients into bowl of wet ingredients and mix well. Continue to whisk until the mixture begins to thicken. Fold in raspberries. Pour the batter into the prepared pan.

Combine crumble topping ingredients in a small bowl and mix with your hands to form a crumb. Sprinkle over bread evenly.

Bake for 45-50 minutes until golden brown and a toothpick comes out clean. Cool before serving.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

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Chocolate Coconut Sports Gummies

chocolate-coconut-sports-gummies
Chocolate Coconut Sports Gummies
photo by recipe author

 

Servings: 15+
Preparation Time: 10 minutes

Place all ingredients in a blender and mix until well combined

Pour into a candy mold or glass dish and refrigerate until firm. Cut into desired size and serve.

Note: Gummies can be tailored by adding more cacao or none at all or try using different extracts or flavorings.

Fresh Coconut Milk

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

Kate from Highlands Ranch, CO won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Pink Flamingo Smoothie

Pink_Flamingo_Smoothie
Pink Flamingo Smoothie
photo by recipe author

 

Servings: 2-3
Preparation Time: 15-20 minutes

Smoothie:

  • 1/2 large organic beet, peeled
  • 4 cups organic fresh pineapple
  • 1 cup organic red cabbage
  • 2 organic apples, quartered
  • 8-9 large organic juicing carrots
  • 2 stalks organic celery
  • 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil, melted
  • 1 pastured egg or 2 pastured egg yolks
  • 2 1/2 organic frozen bananas
  • 1/2 organic lemon, juiced
  • 1/2 – 3/4 cup organic frozen mango

Optional add in:

Using a high quality juicer, juice beet, pineapple, cabbage, apples, carrots, and celery. Should produce approximately 4 1/2 cups of juice. Pour juice into a large high-powered blender and add in remaining ingredients.

Blend on high until creamy and well combined.

Enjoy with a fresh lemon wedge.

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

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Dairy Free Thai Red Chicken Coconut Curry

Dairy_Free_Thai_Red_Chicken_Coconut_Curry
Dairy Free Thai Red Chicken Coconut Curry
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 2 cups coconut milk*
  • 2-3 tablespoons olive oil or coconut oil
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon crushed black pepper
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 onion, finely chopped
  • 3-5 brocolli florets
  • 1-2 carrots
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1 teaspoon red chili powder
  • 1 teaspoon curry powder
  • 1 bunch cilantro, chopped

Thai Gravy:

In a medium bowl combine red curry paste and fish sauce with fresh coconut milk. Stir well, until smooth.

Chicken:

Heat a pan on medium high heat. Add oil and fry chicken pieces along with some black pepper for about 5-6 minutes or until tender. Remove chicken to dish along with liquid released by chicken.

Curry:

Use the same pan. Wipe it clean with a paper towel then add a tablespoon of oil and sauté grated ginger and garlic for a minute. Add onions and sauté until onions become translucent. Add broccoli florets and sauté for a minute. Now add carrots and thinly sliced red and yellow bell pepper. Mix well and cook the vegetables covered for 2-3 minutes. Remove the cover and add cooked chicken. Mix well. Cover again and cook for 2 minutes. Add in the prepared Thai gravy. Sprinkle red chili powder and mix. Let it come to a boil. Keep the heat low and let it simmer for 5 more minutes. Add curry powder and mix well.

Sprinkle chopped cilantro, mix well and remove from heat. Serve with rice.

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

Pooja from Fort Worth, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Cassava and Almond Flour Biscuits and Gravy

Cassava_and_Almond_Flour_Biscuits_and_Gravy
Cassava and Almond Flour Biscuits and Gravy
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Biscuits:

  • 1/2 cup almond flour*
  • 1/4 cup arrowroot starch
  • 1/4 cup cassava flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup palm shortening or butter
  • 1/4 cup coconut milk**

Gravy:

  • 1 tablespoon coconut oil
  • 1/2 pound breakfast sausage
  • 2 tablespoons arrowroot starch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sage
  • 1 cup coconut milk

In a mixing bowl, combine almond flour, arrowroot starch, cassava flour, baking powder and salt. Cut in shortening until you get coarse crumbles. Slowly add in milk until dough forms. Form into about 8 biscuits.

Bake at 375° F for about 15-20 minutes or until cooked through.

Meanwhile, heat oil in large skillet. Add in sausage, crumble and brown for about 10 minutes or until completely cooked through. Sprinkle on arrowroot starch and stir until mixture is like a thick paste. Sprinkle on salt, pepper and sage. Slowly pour in milk and bring to a simmer over low heat, stirring constantly. Once mixture thickens turn off heat and let rest.

Pour warm gravy over hot biscuits and serve.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

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

 

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Grain Free Coconut Cinnamon Bread

Grain_Free_Coconut_Cinnamon_Bread
Grain Free Coconut Cinnamon Bread
photo by recipe author

 

Servings: 10
Preparation Time: 12 minutes

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons honey
  • 3 pastured eggs
  • 1 teaspoon vinegar
  • 1/3 cup pure sour cream or coconut milk*
  • 3 tablespoons coconut oil
  • 2 tablespoons water

Preheat oven to 350° F.

Oil loaf pan and line the bottom of the pan with parchment paper. Mix dry ingredients with whisk until well blended. Add remaining ingredients and combine well. Taste for sweetness and adjust if needed. Let stand 3 minutes and then blend again.

Spread batter into prepared 8″ x 2″ x 2 1/2″ loaf pan. Bake for 25-30 minutes or until toothpick inserted into the center comes out clean. Cool on wire rack.

Enjoy sliced and warm with grass-fed butter or coconut oil. Keep stored in refrigerator.

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

Sharla from Boise, ID won $50 for this recipe and photo! Submit your coconut recipes and photos here! 

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