Gluten Free Condiments/Dressings/Sauces Recipes

Homemade Fresh Tomato Ketchup

Homemade Fresh Tomato Ketchup photo
Homemade Fresh Tomato Ketchup
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

  • 3 tablespoons coconut oil, or as needed
  • 1/2 -1 white or yellow onion, roughly chopped
  • 2-4 cloves garlic, peeled
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon allspice
  • 1/2 teaspoon fennel seeds
  • 3 whole cloves
  • salt, to taste
  • 2 lb tomatoes, quartered
  • 3/4 cup coconut water vinegar
  • 2 tablespoons honey

Melt coconut oil in a large saucepan and add onion and garlic. Sauté lightly for about 20 seconds. Turn heat off and stir in remaining ingredients.

Simmer over medium low to low heat until ketchup becomes thick and reduces by half, approximately 2-4 hours. Stir every once in awhile as needed.

Purée ketchup in a blender, and then strain through a mesh strainer. If you wish, adjust seasoning to taste and if the ketchup isn’t at the thickness you want, return to the saucepan and simmer until it’s just the way you want it.

Cool, and then store in the refrigerator.

Don’t let the long ingredient list fool you. This recipe is actually very easy to make. I just got a little carried away with the spices.

But really? Allspice? Cloves? Are we making pumpkin pie? No, we’re not. Trust me, they all work together. It doesn’t taste like ketchup made with pumpkin pie spice mix. It’s really, really yummy.

You can give and take on the spices, if you want. But if you have all the ingredients on hand, make it just as is first and see if you like it. There isn’t much of each spice, so they all work together to create that ketchup flavor. If you think you can make it better to suit your taste buds, go right ahead! Then let me know what spices you did or didn’t use, and how you liked it.

The aroma of the sauce as it simmered on the stove was amazing, I kept coming back to taste it…and add salt. I’m not sure how much salt I ended up using (I kept adding a little more at a time) but just go by taste.

Since this uses all fresh tomatoes, it’s a great way to use up your summer crop if you’re growing a garden this year. And like I said, it’s easy. Really. For real. It’s one of those recipes that pretty much does it’s own thing and fills your house with nice smells in the process.

Oh, and another cool thing about this recipe? It uses honey as the sweetener (I used raw honey). I kid you not, my jaw literally dropped to the floor when I saw how much sugar some of these homemade ketchup recipes use. It really doesn’t need that much. Just a small amount of honey gave it a nice, sweet (but not too sweet!) flavor. Yum.

And for all you visual (and non visual) learners, we have a video for you today that will take you through the recipe step by step.

Happy ketchup making!

Sarah

Submit your recipe here!

Coconut Cannellini Bean Sauce

Coconut Cannellini Bean Sauce photo
Coconut Cannellini Bean Sauce photo
photo by recipe author

Servings: 4
Preparation Time: 20 to 30 minutes

Puree the cannellini beans, with liquid, in a food processor. Add in coconut oil, coconut cream concentrate, garlic and broth and pulse food processor several times to blend.

Transfer to a sauce pan. Stir in parsley, salt and pepper. Heat over medium heat until sauce thickens – 5 to 10 minutes. Serve over pasta or vegetables.

I also use this sauce to “smother” pork chops or boneless chicken breasts. Instead of heating the sauce on the stove, I pour it on the meat that has been pan seared and bake at 350 degrees for 30 minutes.

Also, instead of garlic and parsley, you could use nutmeg and cinnamon for a different tasting sauce — kind of like moussaka.

Recipe submitted by Kelly, Pascoag, RI

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Coconut Honey Mustard Dressing

Coconut Honey Mustard Dressing recipe photo
Coconut Honey Mustard Dressing
Prepared by Pat, Photo by Jeremiah Shilhavy

Servings: 6-8
Preparation Time: 3 minutes

Blend all ingredients together in a small bowl and drizzle over your favorite salad. Top with toasted coconut if desired.

Recipe submitted by Pat, Jackson, WI

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Coconut Onion Gravy

Coconut Onion Gravy recipe photo
Coconut Onion Gravy
Photo by recipe author

This is yet another delicacy from Kerala, a South Indian State which is called the land of coconuts.

Servings: 4
Preparation Time: 20 minutes

  • 4 – 5 tablespoons coconut oil
  • 2 cups dried coconut (shredded)
  • 7 – 8 red chilies (depending on how spicy your taste buds can afford)
  • 4 teaspoons coriander seeds or powder
  • 1 teaspoon fenugreek seeds
  • Water (as needed, recipe follows)
  • 1 cup pearl onions/shallots cut into small pieces (you can also use regular red onions, if you don’t have baby onions)
  • 2 teaspoons turmeric powder
  • 2 tablespoons tamarind paste
  • Salt, to taste
  • 1 teaspoon mustard seeds
  • 4 – 5 curry leaves

1. Heat 2 tablespoons of oil in a small pan and sauté coconut until it is brown in color. Transfer this coconut to a mixer/blender jar.

2. Heat red chilies, coriander seeds and fenugreek seeds in the pan without oil. Fry till it emits an aroma. Make sure that the spices are not burned black. Set aside to cool. Once it is cooled, add this to the blender/mixer and grind the coconut and the spices together to a fine paste by adding water.

3. Cut onion into small pieces and fry it using 2 tablespoon of coconut oil until it is light pink/brown in color. Add turmeric powder, tamarind paste and a cup of water and let it boil until the onions are soft (approximately 10 minutes). Add salt as per your taste.

4. Now, pour the ground paste into the above mixture and let it boil for another 5-10 minutes.

5. In another pan, season mustard seeds, one red chili and curry leaves using 1 tablespoon coconut oil. Pour the seasoning to the boiling gravy.

Switch off the stove and serve it with hot rice!!!

Recipe submitted by Aswathy, North Port, FL

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Piña Colada Sauce/Glaze

Piña Colada Sauce/Glaze recipe photo
Piña Colada Sauce/Glaze
Photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Strain the juice out of the pineapple into a sauce pan, squeezing all the juice out that you can. Add tapioca flour and mix well (do this while cold or it will be lumpy). Add coconut cream concentrate and maple syrup.

Cook over medium heat until bubbly, stirring constantly. Once thickened add coconut milk and the crushed pineapple and heat through. Once hot, turn off heat and add vanilla.

Great served over pancakes, waffles, crepes or even ice cream.

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

Recipe submitted by Sharla, Nampa, ID

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Traditional Coconut Buttermilk Gravy

Traditional Coconut Buttermilk Gravy recipe photo
Traditional Coconut Buttermilk Gravy
Photo by recipe author

This is the traditional recipe from a southern state in India, Kerala, which is named after coconuts. The name of the state Kerala is derived from Kera which means coconuts in the native language Malayalam and is called Land of Coconuts. So, ideally any recipe from Kerala has coconut as one of the main ingredients.

This dish usually goes well with rice and is considered as one of the major unavoidable constituent of any South Indian Lunch. The main ingredients of this dish are buttermilk, coconut and spices.

Servings: 4
Preparation Time: 15 Minutes

Grind coconut, cumin seeds, turmeric powder and red chilies very well in a mixer/grinder by adding little buttermilk to make a smooth paste. Once this mixture is very well ground, add the remaining buttermilk and blend it well. Now, the gravy is ready. Add salt as required.

Heat a cooking pan, add 2 tablespoons of coconut oil. Once the oil gets warmed, add mustard seeds, curry leaves and 1 red chili. Wait until the mustard seed splutters. Pour the gravy into the pan and let it warm for a few seconds (do not allow it to boil). Turn off the heat.

The coconut buttermilk gravy is ready to be served with steamed rice.

Recipe submitted by Aswathy, North Port, FL

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Spicy Coconut Cilantro Dressing

Spicy Coconut Cilantro Dressing recipe photo
Spicy Coconut Cilantro Dressing
Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Servings: 15
Preparation Time: 12 minutes

  • 1 cup cilantro leaves
  • 1/3 cup coconut milk*
  • 2 tablespoons lemon juice
  • 1 whole jalapeño, ends trimmed
  • 1 whole garlic clove, peeled
  • 1 inch ginger, peeled
  • 1/4 teaspoon salt
  • 1/2 teaspoon honey

Place all ingredients in high-powered blender. Blend until smooth.

Store in glass container in the refrigerator.

Very easy and delicious. Use it in salads or soups.

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

Recipe submitted by Tamara, Salida, CO

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Coconut Mayonnaise

Coconut Mayonnaise Coconut Mayonnaise spread on bread
Prepared by Sarah Shilhavy, Photos by Jeremiah Shilhavy

Mayonnaise is very easy to make once you know what you’re supposed to be doing. If you don’t, then most likely you’ll just end up with an oily mess. If you’ve never made mayonnaise before but want to, then read on. Even if you don’t want to you should still read on. Homemade mayo tastes so much better than store bought, and it is much healthier because there are no trans-fats. In our video we use organic Virgin Coconut Oil, and organic Extra Virgin Olive Oil. Try finding a mayo like that in the stores!

The key to a successful batch of mayo is the oils. Actually, patience is the real key here. The adding-the-oils process can take up to five minutes, so be prepared. Your arm may get tired. Don’t say I didn’t warn you.

After placing the first six ingredients in the blender, blend it very briefly. All you want to do is mix the stuff together, so don’t overdo it. Next, pour the two oils together into a liquid measuring cup with a spout and with the blender running on a low speed, start adding the oils into the blender in drops. Shall I emphasize that? Seriously, it needs to be drops. Tiny drops.

After about a minute or so, gradually start working the oils up to a stream. Again, a TINY stream. Like the size of a needle. And it needs to be steady. Not a stop-and-go type of stream. Just a tiny, steady, stream. Once you’ve worked up to a stream you can increase the blender speed to about medium. You be the judge.

When you’ve got only about 1/4 of a cup left you can increase the stream just a bit, but never, ever just dump the oil in. If you add the oils too quickly the mayo will turn into a curdled, oily mixture instead of whipping up into a thick, creamy spread. And it’ll stay that way. You won’t be able to save it.

You can use any type of mustard you like for this recipe. The classic is Dijon. Same thing for the pepper. Any type you like. White pepper is the one to go to if you don’t want black specks in your mayo but go ahead with the black if you don’t mind the looks so much.

So that’s that! Making your own mayonnaise is really very easy. Just be patient with adding the oils and it’ll turn out perfect. Be sure to watch the video for a step by step tutorial.

Have fun and fee free to drop me a line if you have any questions. 🙂

Sarah

Coconut Mayonnaise

Servings: 1 1/2 cups
Preparation Time: 5 minutes

Place the eggs, mustard, lemon juice, salt, and pepper into a food processor or blender. Blend briefly for a few seconds.

With the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. This will take a few minutes.

Continue blending until all the oil is used up and there is no free standing oil.