Gluten Free Entrees Recipes

Coconut Flour Lemon Blueberry Waffles

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

6 eggs, separated
3/4 cup
applesauce
zest and juice of 1 lemon
1/2 teaspoon
vanilla extract
4 tablespoons
butter, melted
1/2 cup
coconut flour, sifted
1/2 teaspoon baking soda
1 cup blueberries, fresh or frozen

Preheat waffle iron to low heat.

Separate eggs, placing the yolks in a bowl and the whites in another.

Use a hand blender to whip egg whites until soft peaks begin to form. Set aside.

Combine applesauce, lemon zest, juice, vanilla and melted butter, mixing together with the egg yolks.

Sift in coconut flour and baking soda.

Fold in egg whites with the rest of the waffle batter being careful to not completely flatten the egg whites. Gently mix in blueberries.

Generously grease waffle iron with coconut oil or butter and drop a large spoonful of batter into the center. Do not fill iron completely with batter. Carefully remove waffles when they are done and repeat with remaining batter. (These waffles are very light so I suggest removing them carefully with a flat spatula).

Serve with a scoop of whipped cream or drizzle of maple syrup.

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Banana Pancake Perfection

photo by recipe author

Servings: 4
Preparation Time: 5 minutes

1/2 cup coconut flour
1 cup almond flour*
2 eggs
1 mashed banana (well-spotted)
3 tablespoons melted coconut oil, plus more for pan
3 tablespoons raw organic honey
1/4 teaspoon sea salt
1/4 cup seltzer water

Thoroughly combine all ingredients in a medium size mixing bowl, be sure there are no lumps.

Coat a pan with coconut oil on medium heat and drop in pancake mix (these cook better when kept small: 1 1/2 to 2 tablespoons of mix).

Flip once slightly browned on bottom, approximately 3 minutes. They are ready when well-formed and easy to flip. Cook additional 2 minutes and remove from pan.

Enjoy! These pancakes are delicious on their own but can be topped with raw honey, maple syrup, homemade jam or fresh fruit.

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

Recipe submitted by Erika, Marlborough, CT

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Pan Seared Cod with Garlic & Basil Cream

Pan_Seared_Cod_with_Garlic_and_Basil_Cream

Pan Seared Cod with Garlic & Basil Cream Recipe

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

1 lb. cod fillets
Himalayan pink salt
freshly ground black pepper
1 tablespoon coconut oil
1 tablespoon butter (or all coconut oil)
1 lime half

Garlic & Basil Cream:

1.5 oz soft goat cheese
3 cloves garlic, minced
1/4 cup basil leaves, finely chopped
1/3 cup freshly grated parmesan cheese
1/4 cup sour cream or crème fraîche

Season cod fillets with salt and pepper on both sides. Set aside while preparing cream.

Mix goat cheese with garlic and basil to break up any large clumps, and add remaining ingredients. Mix well and adjust consistency to taste by adding more or less sour cream or crème fraîche. Set aside.

Heat coconut oil and butter together over high heat in a large skillet. Sear cod over moderately high heat for about 8-10 minutes, turning over once. After turning over, squeeze lime juice over the fillets and continue cooking. Cod should be lightly browned and opaque.

To serve: add a little more lime juice (or serve with lime wedges) if desired, and top with a generous dollop of the cream.

Recipe courtesy Sarah Shilhavy

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Banana & Coconut Pancakes

Banana and Coconut Pancakes Recipe

photo by recipe author

Servings: 2
Preparation Time: 30 minutes

Pancake mixture:

2 ripe bananas
4 free range eggs
1/4 cup almond meal*
2 tablespoons coconut flakes
1/4 teaspoon vanilla powder
1 teaspoon baking powder
*optional – 1 teaspoon nut butter (such as almond, hazelnut or sunflower seed)

Topping:

Fresh berries
Maple syrup (if desired)

Add all pancake ingredients together in a bowl and mix with a stick mixer or whisk (if using a whisk, mash the bananas first).

Heat pan and add a little oil (don’t let the pan get too hot, but hot enough to hear a gentle sizzling sound when you pour in the mixture). Pour in small amounts of mixture at a time. Wait for bubbles to form and pop and edges to harden slightly before attempting to turn. They should be a lovely golden brown. Top with berries and/or maple syrup.

Tips: In my experience, the less oil I use in the pan, the less the pancakes stick. Sometimes I just oil the pan slightly at the start and that’s enough. It may depend on the pan. I use a heavy based frying pan.

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

Recipe submitted by Linda, Australia

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Thai Fish Cakes

Thai Fish Cakes Recipe

photo by recipe author

Servings: 3
Preparation Time: 25 minutes

300 grams white fish fillets,
1 egg, lightly beaten
1 tablespoon fish sauce
2 tablespoons flour of choice
2 tablespoons red curry paste
1 -2 red chilies
2 tablespoons coriander leaves, chopped
2 raw spring onions, chopped
50 grams green beans, chopped
coconut oil, for frying
salt, to taste

Step 1: Add fish fillets, egg, fish sauce, flour, red curry paste, red chilies and coriander leaves in blender. Blend it until combined and turns in to the thick paste. Transfer the paste in to a bowl

Step 2: Now add spring onion and green beans in to the paste. Mix well. Form the paste in to round patties using wet palms. Keep them aside.

Step 3: Heat oil in a large pan and deep fry patties from both sides until golden- browned. Turn off heat Drain patties on an absorbent paper.

Step 4: Serve hot with chili sauce.

Recipe submitted by Sandhi, Livonia, MI

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Pumpkin Pie Coconut Flour Pancakes

Pumpkin Pie Coconut Flour Pancakes Recipe

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

1/4 cup coconut flour
4 pastured eggs
1/4 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 tablespoon raw honey
Whipped pastured cream or coconut cream – optional

Mix flour and eggs in a medium-sized bowl and blend well. Add all other ingredients, mix and let sit for at least 5 minutes. Check for clumps and break up with a fork.

Heat and grease griddle with butter or coconut oil. Ladle small amounts of batter onto griddle – make 2-inch pancakes for best results. Cook about 2 minutes on each side or until golden brown.

Serve with maple syrup or homemade whipped cream (dairy or coconut milk).

Recipe submitted by Sarah, Cherry Hill, NJ

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Coconut Fried Shrimp

Coconut Fried Shrimp Recipe

photo by recipe author

Servings: 2
Preparation Time: 5 minutes

1/2 cup whole wheat flour*
1/2 teaspoon salt
2 eggs
1 cup shredded coconut
palm shortening, for frying
1 lb. shrimp

1. Mix the salt in a bowl with whole wheat flour, whisk the eggs in another bowl, and pour the shredded coconut in a third bowl.

2. Heat palm shortening in a cast iron skillet, or other pan that is safe for high heat. Use enough to come 3/4 of the way up the shrimp. Dip each shrimp in the flour, then the eggs, and finally in the coconut. Set them gently in the hot oil. Cook 30 seconds to 1 minute per side.

3. Serve hot with dipping sauces of choice.

*If gluten free, use gluten free flour of choice.

Recipe submitted by Cristina, Oklahoma City, OK

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Raw Sweet & Sour Sauce with Cabbage Salad Rolls

Raw Sweet and Sour Sauce with Cabbage Salad Rolls Recipe

photo by recipe author

Serve on the side with fresh salad rolls (recipe below) or toss over fresh veggies like pineapple, red onion, bell pepper, zucchini, and broccoli to create a meal.

Servings: 3
Preparation Time: 1 hour, 30 minutes

Thai Style Salad Rolls:

1 head cabbage
2 tablespoons coconut oil
1 cucumber
1 avocado
1 large carrot
1 bunch fresh mint
1 mango
3 tablespoons Atchara
optional: handful fresh basil or cilantro

Sweet & Sour Sauce

1 mango, peeled and removed from pit
1 red bell pepper
1 tablespoon honey
1 tablespoon apple cider vinegar
1 clove garlic

Place the head of cabbage on the table with the core facing up back at you. Take a knife and cut the core out, making a square around it. Once the core is removed, you should be able to pretty easily slide each leaf off separately pulling up from the base. If the leaves don’t peel off easily, then cut the whole around the core a bit wider. Once you have about 8 to 12 cabbage leaves, rub each one in a little bit of warmed coconut oil. Set them in the dehydrator (this will work best in a large dehydrator). Dry at 115 ºF for 1 hour.

While the cabbage leaves are wilting in the dehydrator, slice the fruits and veggies into long thin strips to use as filling in your rolls. You can also shred any of the remaining cabbage you have left.

Remove leaves from dehydrator and stuff with your favorite fresh veggies, cabbage and atchara, and then wrap and roll. I find it works best to put the filling ingredients near the base of the leaf, fold over the sides, then roll up into the top of the leaf. If there are any large spines/stems on your leaves, you can also cut them out.

Blend all sauce ingredients in a blender and serve with the rolls.

Recipe submitted by Andrea, Willamina, OR

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