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Gluten Free Condiments/Dressings/Sauces Recipes

Bone Broth & Collagen Protein Bars

Bone Broth and Collagen Protein Bars
Bone Broth & Collagen Protein Bars
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

  • 2 cups coconut oil
  • 3/4 cup raw pumpkin seeds
  • 3/4 cup walnuts
  • 1 tablespoon raw cacao nibs
  • 4 tablespoons collagen powder
  • 4 tablespoons bone broth protein powder
  • 6 tablespoons chia seeds
  • 1/4 cup raw honey
  • 4 tablespoons cacao powder
  • 2 cups peanut butter
  • 1 cup unsweetened shredded coconut
  • pinch himalayan salt

Mix all ingredients together in a medium mixing bowl.

Pour into a 9×12 glass pan and allow to set up overnight in the fridge before cutting into bars and serving.

Keep in the fridge until ready to eat. They melt fast!

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

 

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Coconut Chocolate Bites

Coconut Chocolate Bites
Coconut Chocolate Bites
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Combine all ingredients except for the chocolate in a food processor and whirl until well-combined.

Scoop out mixture and roll into 12 balls. Chill for 30 minutes on a baking sheet or pan.

Melt chocolate in a saucepan over low heat.

Carefully dip tops of the bites in the chocolate, and return them to the baking sheet. Chill until the chocolate has hardened.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here!

 

*Gluten Free Flour Mix

  • 1 cup brown rice flour
  • 1/2 cup coconut flour
  • 1/4 cup cornstarch
  • 2 tablespoons tapioca flour/starch
  • 1 1/2 teaspoons xanthan gum

Mix all ingredients together until well blended. Use as directed.

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Coconut Oil Baba Ghanouj Dip

Coconut Oil Baba Ghanouj Dip
Coconut Oil Baba Ghanouj Dip
photo by recipe author

 

Servings: 6
Preparation Time: 1 hour

  • 1 large eggplant
  • 3 tablespoons Tahini
  • 4 cloves garlic, smashed
  • 1/2 lemon, juiced
  • 1 tablespoon Expeller Pressed Coconut Oil
  • 1 tablespoon Himalayan salt
  • 1 teaspoon cumin powder, optional
  • 1/4 teaspoon cayenne pepper flakes, optional
  • 1 tablespoon olive oil, for garnish
  • fresh or dried parsley flakes, for garnish

Preheat oven to 400° F.

Prick eggplant skin with fork or cut a shallow slit along the side of the eggplant (to prevent eggplant from exploding). Place eggplant on a baking dish in middle or top rack in oven, and cook until eggplant shrivels and is soft and mushy and skin is somewhat charred, about 40-50 minutes.

Once eggplant has cooled to touch, peel skin and scoop insides into a bowl and mash (with a fork or potato masher).

Add tahini, garlic, lemon juice, coconut oil, salt, cumin, and cayenne pepper. Mix well.

Scoop Coconut Oil Baba Ghanouj dip into a serving bowl and drizzle with olive oil and garnish with parsley. Serve with warm flatbread or enjoy with freshly sliced vegetables, like cucumber, bell peppers, or carrots.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Mint and Coconut Chocolate Sauce

Mint_and_Coconut_Chocolate_Sauce
Mint and Coconut Chocolate Sauce
photo by recipe author

 

Servings: 5
Preparation Time: 10 minutes

Blend all ingredients, if using fresh mint then add to saucepan.

If using mint extract, whisk together all ingredients in saucepan over medium heat. Stir and heat until the sauce thickens, about 7-8 minutes.

Serve over ice cream immediately. Store leftover sauce in the refrigerator.

Homemade Coconut Milk:

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

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

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GAPS Approved “Brownie Batter” Dip

GAPS_Approved_Brownie_Batter_Dip
GAPS Approved “Brownie Batter” Dip
photo by recipe author

 

Servings: 1-2
Preparation Time: 5-10 minutes

Heat all ingredients in a double boiler over medium heat, stirring frequently until combined and smooth. Remove from heat and enjoy as a dip for fresh fruit, drizzled over ice cream, etc.

Note: Will thicken as it cools.

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

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Berry BBQ Skillet Chicken

Berry_BBQ_Skillet_Chicken
Berry BBQ Skillet Chicken
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Skillet Chicken:

  • 2 tablespoons coconut oil
  • 2 large chicken breasts, cut into chunks
  • 1-2 cups pineapple fresh pineapple, cut into chunks
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • pineapple shells, for cooking

Berry BBQ Sauce: makes about 1 cup

  • 1/2 cup ketchup*
  • 1/4 cup blueberry jam/preserve
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons coconut oil
  • 1 teaspoon minced garlic
  • 1 teaspoon honey
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chipotle pepper powder

In a large skillet, heat coconut oil. Add in chicken, paprika, salt, pepper and chili powder. Cook over medium heat for about 10 minutes.

Turn chicken over and place pieces of pineapple shell over chicken while it is cooking. This allows the chicken to steam cook and also allows pineapple juice to drip onto chicken. Cook for an additional 10 minutes or until chicken is cooked through. Remove pineapple shell and add in pineapple chunks. Sauté for just a couple minutes to get pineapple coated in seasonings.

Meanwhile, mix together sauce ingredients in a small bowl. Pour over chicken in skillet or serve on the side.

Make your own Homemade Fresh Tomato Ketchup, following this recipe here.

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

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Turmeric Ginger Coconut Chutney

Turmeric_Ginger_Coconut_Chutney
Turmeric Ginger Coconut Chutney
photo by recipe author

 

Servings: 1 cup
Preparation Time: 20-30 minutes

  • 9-10 medium sized fresh turmeric root pieces
  • 1 ounce of fresh ginger root
  • 4 cloves garlic
  • 1/4 cup piñon nuts (or small serrano chili, de-stemmed)
  • 1/2 cup fresh lemon juice
  • 1/2 – 1 teaspoon salt
  • 1 tablespoon coconut oil, melted
  • 1/4 cup fresh coconut milk*

Peel turmeric and ginger, then mince, mix, and set aside in a small bowl.

Mince garlic and chili (if you choose to add chili). Add them to the mix along with lemon juice, salt, melted coconut oil, and coconut milk.

Serve.

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

Mary from Santa Fe, NM won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Garelu with Fresh Coconut Chutney

luten Free Garelu with Fresh Coconut Chutney
Gluten Free Garelu with Fresh Coconut Chutney
photo by recipe author

 

Servings: 10
Preparation Time: 30 minutes

Garelu:

  • 2 cups Black Gram (Urad Dal)
  • 1 tablespoon freshly grated ginger
  • 3 green chilis
  • salt, to taste
  • coconut oil, for frying

Coconut Chutney:

  • 1 cup raw grated coconut, or dried shredded coconut
  • 3 green chilis
  • salt, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon butter 
  • 3/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 1 red chili

Garelu: 

First, soak Urad dal for 4 hours. Rinse thoroughly using a strainer. Then add fresh water and soak Urad dal overnight.

Discard water from the soaked dal before grinding. (Grind dal using a wet grinder.) Add the soaked dal to the wet grinder and add salt. Add ginger and green chilies.Then add 2 teaspoons of water and grind. Continue adding 1 teaspoon of water at intervals depending upon the requirement while grinding. Grind the dal until soft to touch, then beat to fluff the batter. (To test the fluffiness of the batter add a small portion of batter to a bowl of water and observe that the batter floats on water. If the batter sinks in water then beat again, until batter is light enough to float.) Set prepared batter aside.

Heat a pan and add coconut oil to it, enough for frying. Bring heat to medium-high.

Wet your fingers and take a small portion of the batter and shape into a round ball. Flatten the ball with your hand. Dip thumb in water and make a hole in the flattened ball. Continue until you have used all of the batter.

Drop the prepared garelu carefully into the hot coconut oil. Using a slotted spoon, turn garelu in the oil until both sides are fried golden-brown. Remove fried garelu using slotted spoon and place on a paper napkin to soak up excess oil before serving. Serve garelu hot with coconut chutney.

Coconut Chutney:

In a blender, combine freshly grated (or dried) coconut, fried green chilis, salt, lemon and a little water. Blend until smooth.

Heat butter in a small pan. Add mustard seeds, 1 sprig curry leaves, and 1 red chili. When the mustard seeds crackle remove from heat and pour this over the coconut chutney. Mix well.

Enjoy with hot garelu.

Note: Add 1/4 bunch cilantro while grinding coconut, if desired.

Sowji from Frisco, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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