Gluten Free Entrees Recipes

Dark Chocolate Chunk Cashew Waffles

Gluten-Free, Dairy-Free

You could also prepare batter as pancakes, if desired. I like the waffles because it’s much quicker and easier and no flipping those delicate nut flour pancakes! This recipe yields 4 standard-size waffles.

1/2 cup cashew flour
1 tablespoon organic raw honey
2 large eggs
1 1/2 tablespoons virgin coconut oil, melted but not hot
1 teaspoon pure vanilla extract
1/4 teaspoon Himalayan salt
1/4 teaspoon baking soda
1/4 cup organic 73% dark chocolate, cut into small chunks (or use ready-made chips)
2 tablespoons virgin coconut oil or palm shortening, melted, for oiling waffle iron (optional, but recommended)

Preheat waffle iron according to manufacturer directions.

Combine first 7 ingredients in a medium sized mixing bowl. Beat well using an electric mixer or immersion blender. You could also mix batter in a blender. Fold chocolate chunks into batter.

Grease hot waffle iron. Pour batter slowly onto hot iron according to your waffle-maker’s capacity. Cook according to manufacturer directions. (I have a small waffle-maker that makes 2 standard-size square waffles at a time. Each grid holds about 1/3-cup batter. I cook my waffles exactly 2 minutes beginning when I close the lid.) Be careful not to overcook. Remove cooked waffles carefully. Repeat until all batter has been used.

Top as desired with chopped fresh fruit, nuts, toasted coconut, syrup, honey, etc. Chopped apple (or banana) and walnuts topped with a good drizzle of my recipe for Hot Fudge Sauce (Honey-Sweetened) are particularly delicious on these nutty-chocolatey waffles!

Recipe submitted by Jerri, Monroe, LA

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Paprika Coconut Chicken

1 medium onion, chopped
1-2 cloves garlic, minced (or ½ teaspoon garlic powder)
2 teaspoons (or more) expeller-pressed coconut oil
1 chicken, cut up
1 cup chicken broth
1 tablespoons sweet Hungarian paprika (or to taste)
1 – 1 ½ tablespoons coconut flour
8 ounces sour cream

Sauté onion and garlic in oil. Add chicken; brown on all sides. Add broth, and paprika to taste. Cover and simmer until chicken is tender (do not boil but simmer; this may take longer). You may want to remove the white meat first.

Remove all chicken; keep chicken warm while preparing sauce. Reserve cooking liquid from chicken.

Mix coconut flour and sour cream, add a bit of sauce from chicken and mix together. Put this back into the pot used for cooking chicken – mix with sauce. Cook for 1 minute without boiling. Taste for seasoning – add salt if necessary or more paprika. Return chicken pieces to the pot.

Serve with noodles or rice.

Recipe submitted by Simi, Los Angeles, CA

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Zucchini Pancakes (Gluten-free)

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1 medium stalk zucchini, ends removed and coarsely grated
2 eggs
2-3 tablespoons virgin or expeller pressed coconut oil
1 teaspoon red onion, chopped
freshly ground black pepper
2 teaspoons asiago cheese, grated (or to taste)
2-3 fresh basil leaves, minced
1 teaspoon coconut flour
Himalayan salt, to taste

Grate zucchini into a bowl. Add eggs and mix thoroughly.

Start heating oil in a large skillet.

Add onion, black pepper, asiago cheese and basil to the zucchini. If the batter looks too liquidly, add a bit of coconut flour just to thicken slightly.

When the oil is hot but not smoking, put a forkful of batter into the pan, immediately mashing it down with a fork to spread the batter and form thin pancakes that can crisp easily. Repeat till pan is full. It’s OK if the pancakes run together.

When the pancakes are golden brown or deeper brown on the underside, flip them over and cook on the second side. If they have stuck together, cut them in the skillet and flip them individually. When golden brown on the second side, remove pancakes. Drain on paper towels.

I like to add salt at the table rather than in the batter.

Recipe submitted by Simi, Los Angeles, CA

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Zippy Coconut Almond Tilapia

1 cup ground organic almonds
1/4 cup organic coconut flour
1/4 cup organic dried coconut shreds
3/4 cup coconut mayonnaise
3/4 cup prepared horseradish, drained
coconut oil
salt
1 lb. Tilapia fillets (usually about 4 to 6 fillets), or other mild fish of your choice
1/3 cup sliced organic almonds
1/3 cup organic coconut flakes

Preheat oven to 350 degrees.

Mix ground almonds, coconut flour, and coconut shreds together. Add mayonnaise and horseradish. Mix well. Mixture will be thick. (If too dry add more mayonnaise or horseradish. If too wet add more ground almonds or coconut shreds.)

Line a roasting pan or cookie sheet with foil and lightly oil the foil with the coconut oil.

Lightly salt both sides of each fillet. Arrange the fish so the fillets are about an inch apart.

Spread the mayonnaise mixture thickly over the fish fillets covering them completely and sealing edges to the foil.

Mix together the sliced almonds and coconut flakes and sprinkle generously over the top of each fillet.

Bake 20 to 30 minutes in preheated oven or until fish is firm and fillets are nicely browned. Serve and enjoy!

Makes a tasty and very impressive looking “company” dish. (Also good cold or reheated the next day.)

Recipe submitted by Carol, Palm Bay, FL

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Favorite Thai Coconut Curry

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2 pounds ground meat (I use lamb & beef, or lamb & turkey)
1 medium sized onion, chopped
28 ounces coconut milk
1 – 4 teaspoons Thai red curry paste, or to taste (for kids, I use ½-1 teaspoon)
½ cup vegetable stock
¼ cup fish sauce
1 tablespoon honey
1 tablespoon molasses
1 11-oz package frozen sugar snap peas
1 8-oz can sliced bamboo shoots, rinsed & drained
1 8-oz can sliced water chestnuts, drained
1 15-oz can Chinese mushrooms, drained
Cilantro
¼ cup shredded unsweetened dried coconut

Brown meat and onion together, drain and set aside.

In a wok or large fry pan, bring to boil 4 ounces coconut milk, curry paste, vegetable stock, fish sauce, honey and molasses. Simmer for 15 minutes. Add remaining ingredients, including remaining coconut milk. Simmer for 15 minutes more. Stir in browned meat and onions.

Garnish with cilantro and shredded coconut and serve with rice. I really like this with sushi rice, rinsed well and steamed.

Recipe submitted by Peggy, Jupiter, FL

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Coconut Corn Cakes

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1 cup fresh sweet corn (corn cut from 2 ears of corn)
¼ cup chives, garlic chives, or small green onions, chopped
2 eggs
2 tablespoons virgin coconut oil, melted
¼ cup coconut flour
¼ cup corn masa flour (or fine cornmeal)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil, coconut oil, or butter

In a blender or food processor whirl ¾ of the corn and chives until lightly pureed. Empty into a bowl and add eggs and 2 tablespoons coconut oil. Mix well. Add coconut flour, cornmeal, salt and pepper. Mix thoroughly but gently.

Heat additional oil or butter on cast iron griddle over medium-low heat. Place large spoonfuls of batter into skillet. Flatten gently and cook until golden brown. Flip and cook other side.

Serve with butter, hot sauce, sour cream or desired condiments. Yum!!

Recipe submitted by Jessica, Greenville, TX

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Gluten Free Stuffed Oven Baked Chicken

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4 boneless chicken breasts
½ cup feta cheese
¼ cup coconut mayonnaise or sour cream
4 tablespoons fresh lemon juice
¾ cup coconut flour
¼ cup cornmeal
1 teaspoon salt
1 teaspoon pepper
1 tablespoon paprika
½ teaspoon garlic powder

Preheat oven to 375 degrees. Grease a large glass pan with coconut oil and set aside.

Slit pockets in the chicken breasts and stuff with feta cheese, dividing evenly.

In a medium sized bowl mix the mayonnaise or sour cream and lemon juice, set aside. In another bowl mix the coconut flour, cornmeal and seasonings.

Dip each chicken breast in the mayonnaise/sour cream and lemon juice mixture, then roll in the seasoned coconut flour and cornmeal mixture.

Place on a prepared pan and bake for 45 minutes or just until well done. This is a delicious gluten free alternative to oven baked chicken.

Other stuffing suggestions are to add sun dried tomatoes with the feta cheese or artichoke hearts.

Recipe submitted my Renee, Meridian, ID

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Seasoned Coconut Baked Salmon

1 fillet Alaskan wild salmon (never farmed or Atlantic)
1/3 cup virgin coconut oil
organic dill weed
onion powder or finely minced onion
garlic powder
Himalayan salt
lemon pepper
1/4 cup parmesan cheese

Preheat oven to 300 degrees.

Remove pin bones and place fillet skin down in glass baking dish. The skin will stick to the bottom of the pan and come right off of the fillet once salmon is cooked, making it easy to separate from the meat.

Soften (if needed) but don’t melt coconut oil, and spread over salmon with a butter knife, use more if necessary to completely coat. The oil will set up as it is being spread so do this quickly.

Sprinkle fillet with listed seasonings to taste. Top it off with the parmesan cheese and bake uncovered for 20-30 minutes, depending on size of fillet. Fish is done when you can separate the flakes with a fork and they appear solid. Do not overcook. After 20 min has passed, if fish is still not done, check every few minutes. Remove and serve immediately. Delicious with organic Heirloom Kalijira long grain brown rice.

If you have leftover fish (which you most likely will not because it is so delicious) make into salmon patties by mixing fish with a little cooked rice or bread crumbs, an egg and a little milk and a little chopped onions. Mixture should hold shape when pressed into patties, but handle it delicately. Fry in liberal amount of coconut oil on medium heat until medium brown and crisp around edges, flipping once. As oil is absorbed continue adding coconut oil to pan to keep edges bubbling. A perfect snack or meal. 🙂

Note: The spice amounts vary depending on the size of the fillet, but use salt, dill and onion powder (or minced onion) liberally.

Recipe submitted by Tammy, Blaine, WA

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