Gluten Free Salads & Side Dishes Recipes

Grandpa’s Coconut Flour Hotcakes

Grandpa’s Coconut Flour Hotcakes (photo by recipe author)

Servings: 2-4
Preparation Time: 15 minutes

4 eggs
2 tablespoons melted coconut oil
1/2 cup yogurt
1/2 cup water
1 1/2 teaspoons vanilla extract
1/2 cup arrowroot flour
1-2 tablespoons sugar, depending on how sweet you want them
1/4 teaspoons salt
1/2 cup coconut flour (you want the consistency to be like a thin pancake batter so you may need more or less)

Heat a cast iron skillet to medium-high heat (I use cast iron because non-stick has a Teflon coating which releases chemicals).

In a medium size bowl mix eggs and coconut oil together. Add yogurt, water, and vanilla. In another bowl mix arrowroot, sugar and salt together. Add the dry ingredients to the wet. Slowly add the coconut flour until it reaches to consistency of pancake batter (you want it to be pourable but thick enough that they aren’t super thin, it really depends on how thick/thin you like your pancakes).

Turn the heat down (so they don’t burn or cook to fast) and put some coconut oil or butter in the pan, then pour the batter into the pan and cook both sides evenly. Enjoy!!

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Coconut Oil Roasted Fall Vegetables

Coconut Oil Roasted Fall Vegetables (photo by recipe author)

Servings: 10 servings
Preparation Time: 1.5 hours

5-6 small fingerling potatoes (baby red or white potatoes would work well also)
2 medium rutabagas, quartered
2 medium turnips, quartered
6-8 brussels sprouts
1 large sweet potato, cut into 2 inch chunks
1 parsnip, cut into 2 inch chunks
1 cup green beans
1/2 cup sliced fennel
3 tablespoons coconut oil
2 sprigs of fresh thyme, chopped (about 1 teaspoon)
1 teaspoon garlic, minced
2 teaspoons sea salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/4 cup water

Preheat oven to 350 degrees ÂºF.

In a large casserole dish, combine clean, cut vegetables. Drizzle with coconut oil and stir until vegetables are coated in oil. Add thyme, garlic, salt, pepper and pepper flakes. Stir again until vegetables are coated with seasonings. Pour water over vegetables.

Bake in preheated oven for about an hour or until vegetables are cooked through and have a nice little roasted crisp to them.

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Coconut Cumin Bok Choy

photo by recipe author

Servings: 3
Preparation Time: 12 minutes

Approximately 3/4 pound (12 oz.) baby bok choy
1 tablespoon
coconut oil
1/2 teaspoon cumin seeds
2 cloves
garlic, roughly chopped
salt to taste
apple cider vinegar (optional)

Pull apart baby bok choy leaves and wash well. Stack leaves of bok choy and chop into 1/2 pieces/strips.

In a 12″ skillet over medium heat, heat the coconut oil. Add the cumin seeds and chopped garlic and let sizzle until fragrant (approximately 2 minutes). Add the chopped bok choy and cook stirring occasionally until wilted and softened but still bright green (approximately 4 minutes). While it is cooking you can sprinkle with some salt.

Serve immediately with a splash of apple cider vinegar if desired.

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Coconut Curry Cauliflower

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

1/2 cup full fat coconut milk (the thicker the better)*
1 1/2 teaspoons (or more) curry spice blend
1 head of cauliflower, cut into pieces
sea
salt, to taste

Preheat oven to 425 degrees ºF.

Whisk together the coconut milk and curry powder in a bowl.

Place 1/3 of the cauliflower pieces in the milk mixture and coat. Place the cauliflower onto a parchment lined cookie sheet and repeat the process with the remaining cauliflower. Pour the remaining milk over top and sprinkle with sea salt.

Bake in preheated oven for about 25 minutes or until the cauliflower starts to brown. Serve hot.

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

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Maple Whipped Sweet Potatoes

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

4 pounds sweet potatoes (about 7 medium)
4 tablespoons melted
virgin coconut oil
1/4 cup pure
maple syrup
Coarse salt and fresh
ground pepper

Preheat oven to 400 degrees ºF.

Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet.

Bake until very tender, approximately an hour.

When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor or whip by hand. Add virgin coconut oil and pure syrup; process until smooth. Season with salt and freshly ground pepper.

Serve warm and enjoy!

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Radishes with Coconut Oil & Sage

Sauteed Radishes with Coconut Oil a Sage photo

Sautéed Radishes with Coconut Oil and Sage

photo by recipe author

Servings: 3-4
Preparation Time: 10 minutes

2 bunches of radishes (I used Easter Egg Radishes so they were Valentine’s colors)
2-3 tablespoons coconut oil
1-2 teaspoons sage (I used dried)
sea salt and pepper to taste

Wash and remove the leaves and stems from the radishes. Cut in half or quarters depending on the size of the radishes.

Melt the oil over medium high heat in a skillet and toss in the radishes. Let cook for about 6-7 minutes or until soft and browned, stir occasionally

Sprinkle the sage, salt and pepper.

Variations

Diced onions and/or garlic would also be good in this recipe.

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Oil Roasted Spiced Sweet Potatoes

Coconut Oil Roasted Spiced Sweet Potatoes Recipe

photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

3 lbs. cubed sweet potatoes (about 5 medium)
3 tablespoons coconut oil, melted
1/2 teaspoon salt
2 teaspoon cinnamon
1/4 teaspoon chipotle powder
turmeric, to taste, if desired

Preheat oven to 425 degrees ºF.

Coat sweet potato cubes with coconut oil. Sprinkle seasonings on and toss until evenly coated. Place in shallow roasting pan in one layer. Bake for 45 minutes or until desired doneness and crispness.

Recipe submitted by Joanne, Delmar, DE

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