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Gluten and Dairy Free Tapioca Cake (“Bolo de Tapioca”)

Gluten and Dairy Free Tapioca Cake Bolo de Tapioca
Gluten and Dairy Free Tapioca Cake (“Bolo de Tapioca”)
photo by recipe author

Servings: 12-24
Preparation Time: 1 hour and 20 minutes

Homemade Coconut Milk:

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

Soak the tapioca pearls in 3 cups of milk for 1 hour.

Beat sugar, eggs and coconut cream concentrate for 10 minutes. Mix in the soaked tapioca pearls. Add coconut flakes and remaining 2 cups coconut milk and mix. Let set for 5 minutes.

Pour into a greased 13×9 baking dish. Bake at 350° F for 30-40 minutes until set.

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Coconut Cashew Rice

Coconut Cashew Rice
Coconut Cashew Rice
photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

Cook rice with a little salt and coconut oil. Set aside.

On medium-low heat toast cashews until golden brown and set aside.

Next, on medium-low heat toast paneer and set aside.

In a non-stick pan, add coconut oil. Once oil is hot, add shredded coconut and toast for 1-2 minutes. Then add salt, sugar and chili powder. Add the cooked rice to the mixture and stir. Top with toasted cashews and paneer.

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Maple-Pecan-Coconut Granola

Maple-Pecan-Coconut Granola
Maple-Pecan-Coconut Granola
photo by recipe author

 

Servings: 30 (1/2 cup each)
Preparation Time: 20 minutes

Dry:

  • 8 cups rolled oats
  • 2 cups puffed brown rice cereal
  • 2 cups chopped pecans (almonds or walnuts)
  • 2 cups unsweetened shredded coconut
  • ½ to 1 cup brown sugar, depending on desired sweetness

Wet:

Optional:

  • 2 cups dried fruit such as raisins, chopped dates, dried cranberries, dried tart cherries, etc.

Pre-heat oven to 275° F.

In a large bowl, combine dry ingredients.

In a separate bowl, combine wet ingredients, whisk until smooth. Pour over dry ingredients and mix well.

Spread onto two large greased baking sheets. Bake for 45 minutes, stirring 3 times, once every 15 minutes. Turn oven off and let granola cool in oven for 8+ hours or overnight, until completely cooled.

Stir in optional dried fruit now, if desired. Break granola up and store in an airtight container.

Enjoy your granola with one of these homemade non-dairy milk recipes:

  • Coconut Milk recipe here.
  • Cashew Milk recipe here.

Brooke from Springfield, MO won $50 for this recipe and photo! Submit your recipes here!

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Coriander Meat Patties

Coriander_Meat_Patties
Coriander Meat Patties
photo by recipe author

 

Servings: 4
Preparation Time: 10-15 minutes

  • 1 pound ground beef or bison
  • 1 pastured egg, beaten
  • 1 garlic clove, minced or pressed
  • 1 teaspoon ground coriander
  • 1 teaspoon Himalayan pink salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon coconut oil

Combine all ingredients except for the coconut oil, and mix well. Shape into 4 equal patties.

Heat coconut oil over medium heat and fry patties about 2 minutes per side, or to desired doneness.

Drain on paper towels.

Note: Mixture can be prepared one day ahead and stored in the fridge. Bring to room temperature about 10 minutes before frying.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!

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Coconut Cashew Fudge

Coconut Cashew Fudge
Coconut Cashew Fudge
photo by recipe author

 

Servings: 6
Preparation Time: 5 minutes

Mix and heat coconut oil, maple syrup and cacao powder over low heat until well combined. Turn off heat, and stir in vanilla and salt. Then stir in coconut and cashews.

Allow to cool in the refrigerator for at least an hour, and store in the refrigerator.

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Savory Meat and Cabbage Curry

Savory_Meat_and_Cabbage_Curry
Savory Meat and Cabbage Curry
photo by recipe author

 

Preparation Time: 30 minutes
Servings: 2-4

Heat the coconut oil in a skillet over medium heat.

Sauté the onions until soft and translucent, about 5 minutes. Add the meat and sauté until browned. Add the curry powder, salt, black pepper to taste, and mix well. Add the cabbage, mixing well.

Cover the skillet and cook until cabbage softens, 5-7 minutes, stirring occasionally.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!

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Lemon Tarragon Coconut Flour Muffins

Lemon Tarragon Coconut Flour Muffins
Lemon Tarragon Coconut Flour Muffins
photo by recipe author

 

Servings: 6 mini muffins
Preparation Time: 20 minutes

  • 3 pastured eggs, room temperature
  • 2 tablespoons coconut oil, melted
  • 1/2 cup coconut milk*
  • 1/4 cup + 2 tablespoons coconut flour
  • 1/4 teaspoon non-aluminum baking powder
  • 1/4 teaspoon salt
  • 1 fresh lemon, juiced
  • 1 tablespoon fresh tarragon, finely chopped

Homemade Coconut Milk:

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

Preheat oven to 400° F. Line a muffin tin with 6 paper liners.

Whisk together eggs, coconut oil, and coconut milk. Sift in coconut flour and baking powder. Add seasonings and stir again.

Spoon batter equally into muffin liners. Bake for 10 minutes then rotate muffin tin. Bake an additional 5-10 minutes, until the edges of the muffins begin to brown.

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Cream of Zucchini Soup with Cumin

Cream of Zucchini Soup with Cumin
Cream of Zucchini Soup with Cumin
photo by recipe author

Servings: 6-8
Preparation Time: 50 minutes

  • 1/8 cup coconut oil
  • 1 bunch green onions including green tops, sliced
  • 1 large red onion, chopped
  • 3 large cloves garlic, minced or pressed
  • 3/4 teaspoon Himalayan pink salt
  • 2 tablespoons ground cumin
  • 6 cups chicken or vegetable broth
  • 1 1/2 pounds zucchini, diced
  • 1 large sweet potato, peeled and diced
  • pink salt and pepper to taste
  • 1 cup fresh parsley, minced

Heat coconut oil in a soup pot over medium heat. Add the green and red onions, garlic, and pink salt. Saute, stirring occasionally, about 7 minutes, or until onions are soft and translucent.

Add the cumin, and stir constantly for 30 seconds. Add the broth, zucchini, and sweet potato. Add pink salt and pepper to taste. Bring to a boil, then lower heat and simmer, uncovered, for 30 minutes.

Add the parsley during the last five minutes.

Puree soup using an immersion blender or in batches in a blender. If a blender is used, return soup to the pot and reheat gently.

Ladle into bowls and garnish each serving with shredded cheese.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes here!

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