Gluten Free Salads & Side Dishes Recipes

Roasted Coconut Cauliflower

Roasted Coconut Cauliflower Recipe

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

1 large head cauliflower
2 tablespoons solid coconut oil (approx. 1 1/2 tablespoons melted)
1-2 teaspoons sage
1-2 teaspoons thyme
Salt & pepper, to taste
fresh lemon juice

Preheat oven to 400 degrees F.

Prep cauliflower by cutting into pieces and wash. Dry well.

Put cauliflower into a large bowl add melted coconut oil, sage, thyme, and salt & pepper to taste. Mix together very well to coat all cauliflower.

Place on a baking sheet and bake for 25 minutes. The cauliflower will begin to brown around the edges.

Remove from oven and place back in the bowl and squeeze fresh lemon juice over top, mix well.

All ingredients can be adjusted for desired flavor.

Recipe submitted by Chelsea, Chicago, IL

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Gluten-Free Tortillas with Coconut Flour

photo by recipe author

Servings: 8
Preparation Time: 17 minutes

1/4 cup coconut flour (40 g)
1/4 teaspoon baking powder
8 egg whites
1/2 cup water
pinch of salt
coconut oil

Mix all ingredients in bowl and set it aside for 5 minutes to thicken and hydrate.

Once pan or griddle is heated, LIGHTLY grease it with coconut oil (too much will make them crispy and bubbly).

Pour slightly less than 1/4 cup of batter into middle of griddle, and smooth out, forming a nice circle (pouring in a spiral pattern may help). Once the edges just start to turn brown (about 1-2 minutes, but be sure to watch it closely), flip the tortilla with a spatula and cook for another 1-2 minutes.

Transfer cooked tortillas to a plate with another plate on top, a tortilla warmer, or a folded towel to keep warm.

Serve them with your favorite fixings for tacos, burritos, or as fajitas, like we did. Enjoy!

Recipe submitted by Melissa, Sacramento, CA

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Sweet Potato Latkes

Sweet Potato Latkes Recipe

photo by recipe author

Servings: approx. 24 latkes
Preparation Time: 12 minutes

4 small sweet potatoes
1/2 medium onion
2 eggs
3 tablespoons coconut flour
1 teaspoon nutmeg
coconut oil, for frying

Shred sweet potato and onion (I use the shredder attachment on the food processor). Remove and place between paper towels and pat dry. Put in bowl and mix in remaining ingredients except for oil.

Coat cast iron skillet with enough coconut oil to pan fry, and heat the oil on medium high. Form mixture into palm-sized balls then press to flatten slightly. Add to heated to oil. May need to flatten slightly more with a spatula. Cook on both sides until golden brown. Add salt as desired. Latkes are traditionally served with applesauce or sour cream.

Recipe submitted by Pamela, Birmingham, AL

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Maple Cinnamon Roasted Pumpkin

Maple Cinnamon Roasted Pumpkin Recipe

Sarah Shilhavy Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 5 minutes

1/2 pie pumpkin, seeds removed and sliced
1/2 teaspoon cinnamon
Dash cayenne
1 tablespoon maple syrup
1 tablespoon coconut oil, melted
Salt
Freshly cracked black pepper

Preheat oven to 425 degrees °F. Lightly grease a cookie sheet with extra coconut oil.

Mix pumpkin with all ingredients in a large bowl and adjust salt and pepper to taste. Place on baking sheet in a single layer and bake for 25-40 minutes (depending on thickness). Pumpkin should be browned and soft enough to easily pierce with a fork.

Remove from baking sheet and serve (eating the rinds is optional.)

Recipe courtesy Sarah Shilhavy

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Tropical Coconut Quinoa

Tropical Coconut Quinoa Recipe

photo by recipe author

Servings: 8
Preparation Time: 25 minutes

13.5 oz coconut milk*
1 cups water
1 1/2 cups red quinoa
1/2 cup shredded unsweetened coconut
2 limes, juice and zest
4 teaspoons chili powder
2 cups fresh or frozen pineapple, chopped
2 cups fresh or frozen mango, chopped

In a medium pot over medium heat, bring the coconut milk and water to a boil. Add quinoa and lower heat to low. Cover and simmer until all the liquid is absorbed, about 20-25 minutes.

Remove from the heat and stir in the shredded coconut, lime juice and zest and chili powder (reserve a teaspoon or so of the coconut and lime zest for garnish).

Gently stir in the pineapple and mango. Garnish with reserved shredded coconut and lime zest.

Serve at room temperature or slightly cooled.

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

Recipe submitted by Shelby, Orangevale, CA

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Parsnip Latkes

Parsnip Latkes Recipe

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

2 large pasture eggs (or 3 small)
4 cups grated peeled parsnips
2 green onions, sliced (all of the whites and light green parts)
1 heaping tablespoon of the greens (scallions), sliced
1/4 – 1/2 teaspoon garlic powder
salt and pepper
1-2 tablespoon expeller press coconut oil (no coconut taste), for the pan

Whisk the eggs in a large bowl.

Add the parsnips, onions, scallions, and seasonings to the bowl of eggs and mix well.

Place coconut oil in a skillet and heat over med-high

Place about 1/3 cup of mixture into pan (about 3 fill fit at a time) and pat down to form a pancake.

Cook until brown and flip to brown the other side. You want them to be crisp on the outside, but still soft on the inside.

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Cinnamon Sticky Rice

Coconut Cinnamon Sticky Rice Recipe

photo by recipe author

Servings: 5-6
Preparation Time: 2 minutes plus cooking

water
2 cups jasmine rice
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 tablespoon coconut cream concentrate

Recipe: Use the amount of water for rice according to directions for stovetop or rice cooker. Typically it’s 1 inch more water than rice for a rice cooker.

Mix salt, cinnamon and coconut cream concentrate into rice and water BEFORE cooking.

For fluffier, stickier rice, add an extra cup water before cooking.

The coconut and cinnamon add a wonderful aromatic flavor that goes great with stir fry or curry.

Substitute brown jasmine rice or wild rice for a different option. The photo shows a serving of the recipe made with half brown jasmine rice (1 cup) and half wild rice blend (1 cup.).

Recipe submitted by Jeff, Eagle, ID

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Crispy Coconut Oil French Fries

photo by recipe author

Servings: 6
Preparation Time: 15 minutes

2 1/2 pounds organic russet potatoes, peeled and sliced into desired french fry size slices
1-1 1/2 cups coconut oil
sea salt

1. Soak peeled and cut potatoes in a bowl of room temperature water for 8-12 hours. Pat dry with paper towels.

2. Using a large skillet, heat coconut oil to 300 degrees. Fry potatoes until they are just barely cooked and still limp. Remove fries from oil and let cool.

3. Bring coconut oil up to 375 degrees. Fry French fries a second time until golden brown and crispy. Season with sea salt. Serve and enjoy!

Recipe submitted by Tiffany, Junction City OR

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