Gluten Free Condiments/Dressings/Sauces Recipes

Dairy Free Cinnamon Baking Chips with Coconut Cream Concentrate

Dairy Free Cinnamon Baking Chips Recipe with Coconut Cream Concentrate

photo by recipe author

Servings: approx. 2 cups
Preparation Time: 10 minutes

1/2 cup
coconut cream concentrate, warmed to liquid
2 tablespoons
coconut oil, warmed to liquid
2 teaspoons
ground cinnamon
3 tablespoons
honey

Stir all of the ingredients together. Continue stirring until the mixture starts to cool down enough to thicken. At this point, spoon it into a pasty bag fitted with a round tip or a plastic bag with a small hole cut into one corner. Twist down the top until the mixture starts to come out, and then press it out in small dots onto aluminum foil or waxed paper. Let the chips cool completely before use.

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Cocoa and Toasted Coconut Almond Butter

Cocoa and Toasted Coconut Almond Butter Recipe

photo by recipe author

16 tablespoon-sized servings
Preparation Time: 20 minutes

1/4 cup unsweetened
coconut flakes
2 cups raw almonds
1 teaspoon
cocoa powder
1/4 teaspoon sea
salt

Heat a pan over medium high heat and toast the coconut flakes, shaking or stirring frequently until lightly browned and fragrant. Immediately transfer the coconut to a small plate so it doesn’t continue cooking.

In a large food processor with the blade attachment, process the almonds until they make a smooth paste. This takes longer than you’d expect and it will go through a few stages until it smooths out. You may have to periodically scrape the sides of the container.

Add the toasted coconut flakes, cocoa powder, and sea salt to the processor bowl. Process until fully combined.

Store in an airtight container in the refrigerator.

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Magic Sauce and Dressing

Magic Sauce and Dressing Recipe photo

photo by recipe author

Servings: 30
Preparation Time: 20 minutes

1/2 cup tahini
1/2 cup water
1/4 cup light olive oil
2 tablespoons Tropical Traditions Coconut Cream Concentrate
2 tablespoons organic fermented soy sauce
2 tablespoons lemon juice
2 tablespoons nutritional yeast
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon black pepper

Combine all ingredients in a food processor or blender and blend until smooth. Add water/oil to reach desired consistency. Use as a dressing or dip!

Recipe submitted by Sarah, Abilene, TX

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Lemon Curd

Lemon Curd Recipe

photo by recipe author

Servings: makes 2 cups
Preparation Time: 20 minutes

3 eggs
1/2 cup fresh lemon juice
1/2 cup organic whole sugar
2 tablespoons lemon zest
2 tablespoons virgin coconut oil

Bring a small pot with 2 inches of water in it to a simmer on the stovetop. In a bowl that will sit nicely over the water, place the eggs, lemon juice, and sugar. Place bowl over simmering water and whisk until nicely thickened (about 10 minutes).

Carefully (it’s hot) remove bowl from pan and place on counter. Add lemon zest and coconut oil. Stir until smooth. Pour into jars, cover, and chill.

Recipe submitted by Karen, Quincy, CA

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Coconut-Ginger Dressing

Coconut Ginger Dressing

photo by recipe author

This dressing has become a favorite – very light, great on spinach!

Servings: 4-6
Preparation Time: 10 minutes

2 tablespoons virgin coconut oil
2 tablespoons raw honey
2 tablespoons lime juice
1/2 teaspoon fresh grated ginger (add more if you like ginger)
1/4 teaspoon salt

Recipe: Combine grated ginger, coconut oil & honey. Heat gently to melt oil. Add lime juice and salt. Shake to combine all ingredients.

Refrigerate any leftovers. Once removed from the refrigerator, will need to heat it over very low heat or allow to get to room temp – oil will solidify and need to melt. Shake again and add to salad.

Recipe submitted by Lisa, Edmond, OK

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Chocolate Hazelnut Butter

photo by recipe author

Servings: 8
Preparation Time: 10 minutes

2 cups hazelnuts
1/2 cup dark chocolate chips or chunks
1/2 cup powdered sugar
2 ounces 100% cacao bar or unsweetened chocolate
1 tablespoon coconut oil
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Preheat oven to 350 degrees ºF.

Place the hazelnuts on a cookie sheet in a single layer. Roast the nuts at 350 for 15 minutes.

While nuts are roasting, using a double boiler, melt the chocolate chips, squares and oil.

When nuts are done, place them between paper towels or dishtowels and rub to remove skins. This takes a little bit of work, but they do not need to be perfectly clean!

Place the nuts, melted chocolate, sugar, vanilla and salt in a food processor or blender and process until smooth.

Place the nut butter in an airtight container. Store in the fridge for a harder spread or at room temperature for a runnier spread.

Variations

You can use any nut or combination of nuts, but roast the nuts to give it more flavor.

Recipe submitted by Kate, Highlands Ranch, CO

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Almond Coconut Spread

Almond Coconut Spread Recipe

photo by recipe author

Servings: 8
Preparation Time: 5 minutes

3/4 cup almond butter
1/2 cup full fat coconut milk*
1/3 – 1/2 cup powdered sugar (you could also use honey or maple syrup to taste)
2 tablespoons Coconut Cream Concentrate
2 teaspoons vanilla extract
dash of sea salt (omit if using jarred almond butter with added salt)

1. Combine all ingredients in a food processor and blend for a couple minutes.

2. Store in the refrigerator in an airtight container. The spread will thicken up in the fridge.

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

Recipe submitted by Kate, Highlands Ranch, CO

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Rhubarb BBQ Sauce

photo by recipe author

Adding just a bit of oil to this recipe made it closer to the viscosity of Italian sauces using olive oil. I used Virgin Coconut Oil which lent to the sweetness of the fruits in this recipe without tasting “coco-nutty.”

Servings: 4 pints
Preparation Time: 15-20 minutes

3 lbs rhubarb, trimmed and sliced into 1/4-inch slices
1 medium red onion (size of a baseball), diced (about 3/4 cup)
2 cups raisins, chopped or run through food processor
2 cups brown sugar
1/2 cup raw honey – could use 3/4 cup raw honey & omit syrup, but this is what I had.
1/4 cup brown rice syrup
3/4 cup cider vinegar
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon ground ginger
1 teaspoon Himalayan salt
2-3 cloves garlic, ran through garlic press
2 tablespoons virgin coconut oil
1 teaspoons all seasons salt

If canning, prepare canner, jars and lids.

Combine all ingredients in a medium stockpot. Bring to a boil over high heat, stirring frequently. Lower heat and boil gently, stirring occasionally, until mixture is thickened, about 30-45 minutes. Once the fruit has softened enough to crush easily (about 20 minutes), blend the sauce with an immersion blender, or by transferring to a blender or food processor.

When sauce has reached desired thickness (leave it a little thinner than you want, as it will thicken on cooling), taste and adjust seasonings. Note: original recipe called for no garlic, but a habanero, so feel free to adjust the heat!

Ladle hot sauce into jars and allow to cool completely before labeling and storing.

When using from the fridge, please let set at room temperature about 15-20 minutes and stir before using.

Recipe submitted by Sandra, West Point, NE

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