Gluten Free Entrees Recipes

Coconut Chicken with Plum Sauce

Coconut Chicken with Plum Sauce Recipe

photo by recipe author

Servings: 4
Preparation Time: 25 minutes

4 to 6 bone-in chicken thighs
1/2 cup coconut flour
1/2 teaspoon salt
2 tablespoons coconut oil
1/3 cup water
3 tablespoons white wine vinegar
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper
6-8 Italian plums, pitted and halved

Dredge the chicken with the coconut flour, coating all sides. Sprinkle with the salt.

In a 12-inch skillet, heat coconut oil over medium heat. When it is melted, add the chicken pieces, skin sides down. Cook for 4-5 minutes, or until the skin is getting crispy. Flip over the chicken to let it brown for 2-3 minutes on the other side.

Stir together the water, vinegar, garlic, and pepper, and pour it around the chicken. Tuck the plum halves around the chicken pieces. Cover the pan and let it cook for 10 minutes, or until the chicken is cooked through. The sauce will thicken as it cooks, but for a thicker sauce, uncover the skillet and let it cook for an additional 3-5 minutes, or until the sauce is the desired consistency. Taste and adjust seasonings, if needed.

Recipe submitted by Angela, Longmont, CO

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Gluten Free Coconut Flour Pancakes

Gluten Free Coconut Flour Pancakes Recipe

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1 cup coconut flour
8 eggs
1 1/2 cups (+ possibly 1/2 cup, more) milk of your choice
1 teaspoon vanilla extract
2 tablespoons melted coconut oil
1/4 teaspoon cinnamon
2 tablespoons raw honey
1/2 teaspoon apple cider vinegar
1/2 teaspoon baking soda

1. Mix all dry ingredients, except for baking soda, together in a medium size bowl. Mix wet ingredients, except for vinegar, and add to dry ingredients. Let sit for a few minutes.

2. After batter has hydrated, add just enough extra liquid to make a batter that’s too thick to spread by itself. Add in baking soda and vinegar and mix just until incorporated.

3. Using an ice cream scoop, plop batter onto a greased or oiled skillet, spread out batter, and cook for a few minutes per side (until browned on both sides of pancake).

4. Top with your favorite toppings and enjoy!

Recipe submitted by Melissa, Sacramento, CA

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Pumpkin Crunch Casserole or Breakfast Pudding

Pumpkin Crunch Casserole or Breakfast Pudding Recipe

photo by recipe author

Servings: 6
Preparation Time: 45 minutes

2 tablespoons chia seeds
6 tablespoons water
coconut oil
15 ounces pumpkin puree
1 tablespoon pumpkin pie spice
6 tablespoons sugar
stevia, to taste
1 teaspoon vanilla
2/3 cup ground almonds (preferably already toasted)
2 teaspoons ground cinnamon
3 tablespoons coconut cream concentrate, melted
2/3 cup coconut milk*

Preheat oven to 350 degrees F.

Soak chia seeds in water for about 15 minutes, stirring occasionally. Use coconut oil to coat the inside of 6 8-ounce ramekins. In medium bowl mix soaked chia seeds, pumpkin puree, pumpkin pie spice, sugar, and vanilla. Take a tiny taste and add stevia if you want a little more sweetness. After everything is well incorporated, divide pumpkin mixture evenly among the 6 ramekins.

In small bowl mix ground almonds, cinnamon and coconut cream concentrate. Sprinkle evenly over the pumpkin mix.

Bake for 25 minutes at 350 using a water bath method. When almonds are starting to brown, remove from oven and pour coconut milk over top. Serve warm or cold.

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

Recipe submitted by Joanne, Delmar, DE

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“Notato” Pancakes

Notato Pancakes Recipe photo

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1 large head of cauliflower, chopped and steamed
1-2 tablespoons fresh chives, minced
2 eggs
1/2 teaspoons garlic powder
salt and pepper to taste
1-2 tablespoons coconut oil for frying

Pat dry the steamed cauliflower to remove as much moisture as possible.

In a food processor, pulse the cauliflower into tiny pieces. Do not puree it!

In a mixing bowl, whisk the eggs and add the cauliflower, chives, garlic, salt and pepper and stir until combined.

Heat a large skillet over medium high heat and add 1 tablespoon of oil. Once the oil is hot, spoon the mixture into the pan and press down into a pancake shape. Cook until brown and pancake is holding together enough to flip and brown the other side. You may need to add more oil to the pan for the second batch of pancakes.

If your batter seems too running, add a bit of coconut flour if you’d like. I prefer these to be flourless!

Recipe submitted by Kate, Highlands Ranch, CO

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Chicken Nuggets fried in Coconut Oil

Chicken Nuggets fried in Coconut Oil Recipe photo

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8
Preparation Time: 10 minutes

2 lbs ground chicken
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon crushed red pepper flakes
2 teaspoons chili powder
1 teaspoon salt
fresh ground pepper
2 eggs
1 cup breadcrumbs or ground up brown rice cereal
coconut oil, as needed

Mix all ingredients except coconut oil together until well blended. Add more breadcrumbs if mixture looks too sticky.

Heat coconut oil in a pan over medium heat and drop chicken mixture into pan, shaping into nuggets. Cook until golden brown on both sides and serve.

Recipe courtesy Shilhavy

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Gluten Free, Dairy Free Pumpkin Pie Waffles

Dairy Free Pumpkin Pie Waffles Recipe

photo by recipe author

We occasionally serve with whipped cream for fun, but we find the waffles sweet and flavorful enough to be served “as is”, without butter or syrup.

Servings: 10 4×4 waffles
Preparation Time: 5 minutes prep, 5 minutes cook

12 eggs (or 8 eggs and 1 cup chia gel – 1/4 cup chia seeds and 3/4 cup water)
1 cup pumpkin
1/2 cup maple syrup
2-3 teaspoons pumpkin pie spice
1 1/2 tablespoons vanilla
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup coconut flour

Combine all ingredients. I usually make the batter in my Vitamix because it is simple to blend it all together and then pour into the waffle iron. The batter does have a thick consistency, but the waffles themselves are far from dense.

Let sit for 5 minutes.

Cook in preheated waffle iron, approximately 5 minutes per batch, or to desired brownness

Makes 10 4×4 waffles.

Recipe submitted by Wendie, Burr Ridge, IL

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Dairy Free Chicken with Mushroom “Cream” Sauce

Dairy Free Chicken with Mushroom Cream Sauce Recipe

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

4 boneless, skinless chicken breasts
salt and pepper
3 tablespoons grass-fed butter or coconut oil
2 shallots (about 1/4 cup), finely minced
1/2 lb button mushrooms, thinly sliced
1/2 cup white wine
1/2 cup chicken broth
1 cup full fat coconut milk*
1 tablespoon coconut oil

Heat a large, stainless- steel pan over medium high heat.

Pat the breasts dry and season with salt and pepper.

Once the pan has reached the proper temperature, add the oil and 2 tablespoon butter.

Place the chicken breasts in the pan and cook until golden brown. You may need to turn your heat down to medium if it’s sizzling too much.

Flip and continue to cook until just done. Alternatively, you could just sear the chicken and then finish in the oven at 350.

Once the chicken is cooked, remove from the pan and set aside. Place a tented piece of foil loosely over the plate.

Do not remove any of the solids or oil/ butter from the pan. Add the shallots and cook until translucent.

Add the remaining tablespoon of butter and the mushrooms.

Once the mushrooms have browned and their moisture has evaporated, deglaze the pan with the white wine.

Add the chicken broth and let the sauce reduce by two-thirds then add the coconut milk.

Let the sauce simmer and reduce until it’s a sauce like consistency.

Add additional salt and pepper if needed then pour it over your chicken.

* 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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Gluten Free Pumpkin Pancakes

Gluten Free Pumpkin Pancakes Recipe

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

1/2 cup pumpkin puree (homemade or canned)
1/4 cup melted coconut oil
1/2 cup organic brown rice flour
2 eggs
1 tablespoon honey
1 teaspoon baking powder
Extra coconut oil for pan and serving

Preheat pan to medium-low heat with two spoonfuls of coconut oil.

In a bowl or blender combine all ingredients (except for extra coconut oil). When the pan is hot and a test of batter sizzles, pour the mixture onto the pan in small dollar size pancakes and cook each side until golden. Smother with coconut oil and maple syrup.

Recipe submitted by April, Las Vegas, NV

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