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Gluten Free Salads & Side Dishes Recipes

Grain Free “Everything” Dinner Rolls

Grain Free Everything Dinner Rolls photo
Grain Free Everything Dinner Rolls
photo by recipe author

Servings: 8
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF.

Combine dry ingredients in a medium bowl and whisk to combine.

Combine egg, honey and water, add in coconut oil. Add liquids to the dry ingredients, mix until well combined.

Divide dough into 8 equal portions and roll each section in to a ball, using additional arrowroot powder to keep dough from sticking to your fingers.

Optional: In a small bowl combine Sesame seeds, poppy seeds and garlic powder, roll each ball lightly in the seed mixture.

Place each ball on a baking sheet that’s been lined with unbleached parchment paper.

Reduce oven temp to 325 and bake for 40 minutes on the middle rack.

For best results, allow rolls to cool before serving.

Enjoy!

Recipe submitted by Hayley, Smithfield, PA

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Coconut Ambrosia

Coconut Ambrosia Recipe photo
Coconut Ambrosia Recipe
photo by recipe author

Servings: 8
Preparation Time: 10 minutes

  • 4 oranges, peeled and sectioned
  • 1/2 pineapple cut into chunks
  • 1/2 cup dried unsweetened coconut
  • 1/4 cup fresh mint chopped
  • 2 tablespoons lime juice
  • 1 tablespoons grated fresh ginger

Yogurt Topping:

Toss all ingredients together and cover and chill. Blend together yogurt and honey, place in individual bowls, top with yogurt sauce and serve. Drizzle with vinegar if desired.

Recipe submitted by Sherri, Wellington, FL

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Coconut Carrot Salad

Coconut Carrot Salad Recipe photo
Coconut Carrot Salad Recipe
photo by recipe author

This is a tropical twist on the standby carrot salad. It can be done by hand, but a food processor makes it very quick; you’ll need the S blade and the shredder attachment. You can add honey for extra sweetness, but unless the carrots are unusually bitter, the fruit should suffice. Adding a slice of pineapple with the orange wouldn’t be amiss, either….

Servings: 6
Preparation Time: 5-10 minutes

1. If a “creamier” salad is desired, put the coconut cream concentrate into the processor first-thing.

2. Add and pulse the peeled orange to a large dice using the S blade.

3. Add the apple and pulse to a medium dice. (Adding the apple to the orange, instead of the other way around, keeps the former from browning.)

4. Carefully remove the S blade, using a spatula to clean it into the processor bowl. Without removing the fruit, swap in the shredder attachment. Shred the carrots on top of the fruit.

5. Transfer the processed ingredients into the serving or storage bowl, and add the coconutm spices and raisins. Use the spatula to mix evenly.

This salad is best left to sit for a while before serving. You could double the recipe and still do it in a single batch, but don’t store it more than a few days; the apples will brown. Not that it’s likely to last that long!

Recipe submitted by Ben, Winchester, VA

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Pan-Fried Cabbage

Pan Fried Cabbage Recipe photo
Pan Fried Cabbage Recipe
photo by recipe author

Servings: 4
Preparation Time: 10 minutes

Options to add: green pepper, yellow squash or zucchini.

Place all ingredients in a large hot skillet, let sit for a few minutes & stir to cook all sides, repeat until desired doneness.

Great served as a side or on hot dogs, brats or sausages.

Recipe submitted by Cheree, Allons, TN

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No Bake Key Lime Pie

No Bake Key Lime Pie Recipe photo
No Bake Key Lime Pie Recipe
photo by recipe author

These mini pies can be kept in the fridge for a couple of days, or in the freezer for weeks. They freeze really well! When they have been stored in the freezer, just be sure to set it out for up to 30 minutes to soften up a bit before serving!

Servings: 6
Preparation Time: 30 minutes

Pie Crust:

Filling:

  • 1 1/2 cups mashed avocado (3 small)
  • 3/4 cup fresh squeezed lime juice (regular limes or key limes)
  • 1/2 cup honey or maple syrup (or use stevia)
  • 1 pinch sea salt
  • 1/2 cup virgin coconut oil – melted
  • zest from 1 lime

Pie Crust Directions:

Process all ingredients in a food processor until it can be pinched together and hold.

Push the mixture evenly into the bottom of 6 mini tart pans OR a standard pie pan. Press it firmly and build a crust that climbs the wall of each mold. Put in the freezer for 30 minutes to firm up. Fill with key lime cream from recipe below.

Pie Filling Directions:

Blend everything in a food processor. Taste test and adjust ingredients to your liking. Spoon into pie crust from above. Set in freezer for 30 minutes to 1 hour to firm up.

Recipe submitted by Andrea, Willamina , OR

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Gluten Free Fried Green Tomatoes

Gluten Free Fried Green Tomatoes Recipe photo
Gluten Free Fried Green Tomatoes Recipe
photo by recipe author

Servings: 4
Preparation Time: 15 minutes

Combine the first four ingredients in a shallow bowl. Dip the tomato slices in the beaten egg, then into the coconut flour mixture.

Heat a skillet for about 5 minutes over medium-high heat. Add the oil. Fry tomato slices till light brown, about 2 to 3 minutes on each side. Serve immediately.

Recipe submitted by Melodie, Fort Mill, SC

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Coconut Cauliflower “Rice”

Coconut Cauliflower Rice Recipe photo
Coconut Cauliflower Rice Recipe
photo by recipe author

Servings: 3-4
Preparation Time: 10 minutes

  • 1 large head cauliflower, trimmed and washed
  • 1 cup full fat coconut milk*
  • 1/2 cup water
  • 2 slices fresh ginger, peeled (about inch in size)
  • 1/2 teaspoon salt
  • 1-2 tablespoons toasted unsweetened coconut shreds (optional)

Place raw cauliflower in a food processor and pulse until rice-sized pieces are formed.

Using a Nut Milk Bag or kitchen towel, drain the excess water out of the cauliflower, set aside.

In a saucepan, combine the coconut milk, water and ginger. Bring to a boil. Add the cauliflower and simmer for 30 minutes, uncovered.

Remove from heat and discard the pieces of ginger, adding in the salt. Do not add it beforehand, it pulls water out vegetables.

Serve with the toasted coconut sprinkled over top.

* 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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Coconut Lime Fruit Salad

Coconut Lime Fruit Salad Recipe photo
Coconut Lime Fruit Salad Recipe
photo by recipe author

Servings: 12
Preparation Time: 20 minutes

  • 1/2 cup unsweetened shredded coconut
  • 1 small pineapple, peeled, cored, and cut into 1 inch pieces
  • 3 medium to large bananas, peeled and sliced into 1 inch pieces
  • 1 pint strawberries, hulled and chopped, or two ripe mangoes, cut into 1 inch pieces
  • 1 pint blueberries

Coconut Lime Dressing:

  • 2 tablespoons lime juice
  • 2 teaspoons lemon zest
  • 4 tablespoons coconut milk*
  • 2 tablespoons honey

Preheat the oven to 350 degrees ºF. Spread the shredded coconut on a small baking sheet and toast for about five minutes or until starting to brown. Set aside.

Mix the fruit together in a large serving bowl. Whisk together the dressing ingredients in a small mixing bowl, then poor over fruit. Toss to coat. Sprinkle with toasted coconut just before serving.

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

Recipe submitted by Melodie, Fort Mill, SC

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