Recipes

Gluten Free Mexican Chocolate Coconut Tres Leches Cake

photo by recipe author

Servings: 12
Preparation Time: about 1 hour

Chocolate Coconut Cake:

3/4 cup coconut flour, sifted
1/4 cup cocoa powder
1 teaspoon sea salt
1 teaspoon baking soda
10 eggs, separated
1 cup coconut oil or butter
1 cup raw honey
1 tablespoon vanilla extract
1 tablespoon cinnamon

Tres Leches Sauce:

8 oz sweetened condensed milk*
1 14 oz coconut milk** or evaporated milk
1 cup whole milk or cream

Mexican Chocolate Sauce/Frosting:

1 cup dark chocolate
1/2 cup coconut oil or butter
1-3 tablespoons raw honey
1 tablespoon cinnamon
1 teaspoon vanilla
pinch of sea salt
pinch or more of hot chili powder (optional)

Chocolate Coconut Cake:

Set oven at 325 F. Grease a 9×13 pan and dust with coconut flour.

In a small bowl combine the flour, cocoa, sea salt and baking soda. In a large bowl blend together the egg yolks, oil, honey, vanilla and cinnamon. Add dry ingredients into the large bowl and blend together till smooth (very well combined).

Put egg whites in a clean glass bowl, sprinkle some lemon juice and beat till stiff peaks form.

Fold egg whites into the batter and be careful not to over mix!

Pour mixture into 9×13 pan and bake for 35-40 minutes. Before taking it out, test it with a knife and if it comes out clean… it is done.

Remove cake from the oven and allow it to cool completely. If desired, turn the cake unto a large plate or keep it in the pan.

Tres Leches Sauce:

Pour milks into a large jar and mix very well. Pour over the cake slowly in sections. Do not pour it all at once!

Note: if the coconut milk is very thick, you will need to water it down till it is the same consistency as regular evaporated milk.

Mexican Chocolate Sauce/Frosting:

In a small saucepan over low heat, melt chocolate and coconut oil or butter. Stir in honey, cinnamon, vanilla, salt and optional chile. Let it cool. Heavily drizzle it over the cake (if desired) and serve!

If you want it more frosting-like… place the sauce in the freezer for about 15 minutes. Remove from the freezer and whip the frosting with a hand blender until fluffy and thick. Carefully frost the cake and serve!

* You can make your own sweetened condensed milk with our recipe here.

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

Recipe submitted by Marillyn, Britt, IA

Submit your recipe here!

Gluten Free Spinach Soufflé

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

1 cup cottage cheese
3 eggs, slightly beaten
3 tablespoons coconut oil or butter, melted
1 tablespoon coconut flour
1 cup cheddar cheese, shredded
10 oz. frozen spinach, defrosted and drained

Preheat oven to 350° degrees F.

In a bowl combine cottage cheese, eggs, coconut oil, and coconut flour. Add shredded cheese and spinach. Pour into a greased loaf pan and bake for 1 hour, or until the top is golden brown.

*This recipe can easily be doubled- just bake in an 8×8 pan.

Recipe submitted by Erin, Ashland, OH

Submit your recipe here!

Gluten Free Spiced Fish Sticks

photo by recipe author

Servings: 2-4
Preparation Time: 30 minutes

1 pound white fish (such as Cod or Mahi Mahi)
2 eggs, whisked
1 cup brown rice flour
1/4 cup coconut flour
1 tablespoon achiote powder
1 tablespoon oregano
1/2 teaspoon cayenne powder
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1/3 (plus more) cup coconut oil, palm shortening or olive oil

Recipe: Rinse fish fillets in cold water and set on a plate. Cut fish into short strips, following the lines of the fillets and removing bones (if there’s any).

Place eggs in a small shallow bowl. Mix together flours, spices, black pepper & sea salt in another small shallow bowl.

Dip fish sticks in eggs and then toss it in the flour mixture. Set them aside on a plate.

Warm up 4 tablespoons of palm shortening or your choice of oil in a large skillet and heat oil on medium high. Place the fish sticks in the pan and make sure there’s enough room around them so that they don’t stick together. Cook for a few minutes on each side, until well browned, then remove fish sticks to a plate lined with a paper towels.

Add more shortening or oil (4 tablespoons) to the pan and fry remaining batch of fish sticks.

Serve with freshly squeezed lime and tatar sauce or homemade ketchup.

Recipe submitted by Marillyn, Britt, IA

Submit your recipe here!

Coconut-Chai Holiday Pound Cake

Coconut Chai Holiday Pound Cake

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1 1/2 cups coconut milk*
4 chai teabags
2 cups flour
1/2 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1/4 teaspoon baking soda
3/4 cup coconut oil
1 cup raw sugar
4 eggs

1. In small saucepan, bring coconut milk to a simmer. Add chai teabags and simmer 5 minutes. Turn off heat and allow to cool to room temperature. Squeeze teabags and remove.

2. Preheat oven to 325 degrees. Grease and flour a 9x 5 inch loaf pan. Sift together flour, salt, cinnamon, allspice, ground ginger and baking soda.

3. In large bowl with electric mixer, cream together coconut oil and sugar until smooth, about 4 minutes. Add eggs one at a time. Slowly pour in coconut/ chai mixture and mix until smooth. Slowly add dry ingredients and lightly mix, just until batter is smooth.

4. Pour into prepared pan and bake for one hour. Remove from oven and cool in pan 10 minutes, before carefully removing cake from pan and allowing to cool completely.

Note: Cake freezes well, up to a month if well wrapped. Allow to thaw overnight on counter.

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

Recipe submitted by Tammy, Union City, TN

Submit your recipe here!

Coconut Eggnog Smoothie

photo by recipe author

A holiday treat you can feel good about! Rich, creamy, delicious taste with no added sugar (the bananas and coconut give it a wonderful, delicate sweetness), packed with nourishing protein, good fats and nutrients for a quick breakfast or mid-afternoon snack, satisfying to your body and your senses. Or serve it to your guests, they’ll never guess how healthy it is! 😉

Servings: 4
Preparation Time: 5 minutes

1 1/2 cups raw milk or coconut milk*
5 large soy-free eggs
2 tablespoons virgin coconut oil, melted
2 tablespoons coconut cream concentrate, softened
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
4-5 frozen ripe bananas

Blend all but the bananas until thoroughly mixed, add frozen bananas and blend until smooth. Serve immediately with an extra sprinkle of nutmeg on top. Enjoy! 🙂

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

Recipe submitted by Lydia, Salem, VA

Submit your recipe here!

Homemade Magic Shell Ice Cream Topping

photo by recipe author

Servings: 6-10
Preparation Time: 15 minutes

1 cup coconut oil
1/4 cup high-quality organic cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla
1/8 – 1/4 cup honey (if you want to go sugar-free, you can eliminate this)
10 drops vanilla stevia

In a double boiler (or sauce pan over low heat), melt all of the ingredients together and stir until combined. Serve over your favorite ice cream.

Recipe submitted by Jessica, Denver, CO

Submit your recipe here!

Healthy Grain Free Zucchini Crackers

Healthy Grain Free Zucchini Crackers photo by recipe author

Servings: 25-30 Crackers
Preparation Time: 45 minutes

1/2 cup grated zucchini
2 eggs
3 tablespoons coconut oil
2 tablespoons coconut flour
2 tablespoons blanched almond meal/flour*
1/4 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 350 degrees.

Process all ingredients together in food processor or blender until batter is smooth. Spread batter 1/4 inch thick on a parchment paper lined cookie sheet.

Bake crackers for 15 minutes. Cut crackers into small squares and return to oven. Bake another 15-20 minutes. The crackers on the edges will finish baking first. Remove the outer crackers and continue to bake until all the crackers are crispy. Sprinkle crackers with sea salt and serve.

*To make your own almond meal/flour, grind almonds just until a moist meal consistency is reached. Be careful not to over-blend.

Recipe submitted by Tiffany, Junction City, OR

Chocolate Fudge Brownies

Gluten Free

YIELD: 24 bars

1 cup butter
2 cups brown sugar
8 Â¼ oz. bittersweet chocolate
2+ tbsp brown rice syrup
4 eggs
2 tsp vanilla extract
1 Â½ cup coconut flour
4 tbsp unsweetened cocoa
1 tsp baking powder
Â¼ cup heavy cream

Preheat oven to 350 degrees. Grease and dust an 11×8 pan with coconut oil and coco powder.

Place butter, sugar, chocolate, and brown rice syrup in a medium sized pot and melt on low heat, stirring until everything is well blended and smooth. Sift in the coco powder. Remove from heat and set aside to cool. Beat the eggs and vanilla extract together with an electric mixer until frothy. Then on low speed, mix in cooled chocolate mixture and sugar. Alternatively add in the flour, heavy cream, baking powder, beating mixture after each addition.

Pour mixture into the prepared pan and bake the brownies in the preheated oven for 30 minutes or until the top of the brownies is crisp and the edges begin to pull away from the pan. (The inside of the brownies will be dense and soft to the touch.) Cool the brownies in the pan on a wire rack until cool. Dump the brownie out of the pan and cut into bars and serve. Frost with chocolate or vanilla frosting if desired. Enjoy!!