Recipes

Gluten Free Date-Pecan Cinnamon Rolls

Date-Pecan Cinnamon Rolls

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

Filling:

6-8 large dates, soaked in hot water for 30 minutes
1 tablespoon cinnamon

Dough:

2 eggs
¼ cup coconut oil
2 teaspoons vanilla
2 tablespoons honey or maple syrup
2 cups almond flour*
¼ cup + 2 tablespoons coconut flour
1 teaspoon cinnamon
1 teaspoon baking soda
¼ cup whole cane sugar
pinch sea salt
½ cup finely chopped pecans (reserve 1/4 cup to sprinkle on the outside of roll)

Glaze:

Whisk together a little milk with some whole cane sugar

Preheat oven to 325 °F

For the filling, add hydrated dates + a few teaspoons date water and cinnamon to a mini food processor and puree. Set aside

Whisk together the eggs, coconut oil, vanilla, and honey (or maple syrup) in a medium bowl. In a separate bowl, combine almond flour, coconut flour, cinnamon, baking soda, sugar and salt. Then combine dry and wet ingredients to form dough.

Roll out the dough on parchment paper and create a long rectangle. Spread the date and cinnamon mixture evenly across the rolled out dough and sprinkle with finely chopped pecan pieces. Using the parchment paper, carefully roll up the dough into a log. Use a sharp knife to cut 1-inch thick rolls.

Place sliced cinnamon rolls on a baking sheet covered in parchment paper. Bake for about 15-18 minutes – until lightly brown.

Remove from oven and drizzle with prepared glaze + sprinkle with reserved pecans.

Best served warm!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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Slow Cooker Balsamic Pot Roast with Vegetables

photo by recipe author

Servings: 8
Preparation Time: 6-8 hours

1 tablespoon coconut oil
2-3 pounds roast (venison, beef, or pork)
1 teaspoon sea salt
1/2 teaspoon black pepper
1 cup carrots, chopped
2 potatoes, cut into large chunks
1 cup parsnips, chopped
1 teaspoon garlic, minced
1 onion, sliced
2 cups beef, chicken or vegetable stock
1/2 cup apple cider vinegar
1/2 cup balsamic vinegar
2 bay leaves
1 tablespoon ground sage
1 teaspoon thyme
1/3 cup arrowroot starch (or 1/4 cup corn starch)
Parsley, for garnish

In a large skillet, heat coconut oil. Place whole roast into hot skillet and sprinkle with salt and pepper. Brown roast on each side for about 5 minutes.

Place roast in a slow cooker with carrots, potatoes, parsnips, garlic and onion. Add in stock, vinegars, bay leaves, sage and thyme.

Cook over low heat for about 6 hours.

When roast is done cooking, remove about 1 1/2 cups of liquid and put in a small saucepan. Add in starch and whisk until smooth.

Bring to a low boil and remove from heat.

Place gravy sauce into a serving dish. Remove roast from slow cooker and cut or shred as desired.

Serve with gravy and vegetables. Top with parsley if desired.

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Pina Colada Gummy Snacks

photo by recipe author

Servings: approximately 20
Preparation Time: 15 minutes

14 ounces coconut milk*
1 ½ cups cubed fresh pineapple (thaw first if using frozen)
4 tablespoons grass fed gelatin
4 tablespoons maple syrup

In a blender or food processor, puree coconut milk and pineapple until smooth.

Heat puree in a medium pan to a very low boil. Continue to simmer for about 1 minute. Turn off heat.

Whisk (or use hand held mixer on low) in the maple syrup; then add in gelatin, 1 tablespoon at a time. Continue to whisk (or blend) until gelatin is completely dissolved. Pour into a shallow baking dish.

Place in fridge to set for at least 2 hours.

Once set, cut into squares and serve immediately; or store in an airtight container in fridge to enjoy later.

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

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Cutesy Cannoli Cups

photo by recipe author

Servings: 8

Preparation Time: 2 hours

The Crust Cups:

1 cup almond flour*
2 tablespoons coconut flour
2 tablespoons arrowroot starch
1 teaspoon sea salt
1/3 cup coconut oil or palm shortening
1 teaspoon vanilla
1 tablespoon raw honey
1/3-1/2 cup almond milk

The Filling:

1 cup raw almonds – must be soaked for at least 4 hours & drained before use
1 tablespoon arrowroot starch
2 tablespoon raw honey
2 teaspoon vanilla
1/2 teaspoon lemon juice

Tip: The filling can be made the day before to give it more time to set up.

Preheat oven to 400 degrees °F

Crust Cups:

In a mixing bowl, combine almond flour, coconut flour, arrowroot starch and salt. Cut in shortening, vanilla and honey until crumbly. Slowly pour in milk until mixture forms a dough ball – adding more milk if necessary.

Press pieces of dough into greased muffin tins. Bake for about 12-15 minutes or until slightly brown. Remove from oven and let cool completely.

Filling:

In a high powered blender, combine ingredients for filling and puree at least 3 minutes or until completely smooth. The longer you blend, the less grainy the texture will be.

Refrigerate filling for at least 2 hours.

Spoon a dollop of filling into each prepared cup and top with drizzled chocolate, cocoa powder or berries. Enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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Coconut Almond Ginger Shortbread Cookies

photo by recipe author

Servings: 1 1/2 dozen cookies
Preparation: 20 minutes

1 cup finely ground almond meal*
1/2 cup coconut flour
1 cup tapioca flour
1/2 cup whole ground cane sugar
3 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon cayenne powder
1/2 teaspoon Himalayan salt
1/2 cup melted coconut oil
1 tablespoon water

Preheat oven to 300 degrees °F

Blend all dry ingredients in a food processor. Slowly pour in the coconut oil and then the water.

Roll dough into walnut – sized balls and place on buttered cookie sheet about 2 inches apart. Press thumb gently onto each cookie.

Bake for 5 minutes.

Remove cookies from oven and press cookies with a fork. Return cookies to the oven and bake 15 minutes longer.

Remove cookies from the oven again, take cookies off cookie sheet, and allow to cool completely. Enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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Grain Free Coconut Onion Rings

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1 large, sweet white onion, peeled and sliced into 1/2 inch rounds
1/2 cup coconut cream concentrate, warmed to liquid
2 large eggs, at room temperature
1/4 cup warm water
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1 1/2 cups unsweetened, flaked coconut
coconut oil, for the baking sheet
additional salt, for sprinkling

Preheat the oven to 375 degrees ºF. Separate the onion slices into rings, saving the smaller, internal rounds for another use.

Place the coconut cream concentrate, eggs, water, salt, and smoked paprika in the blender and blend until smooth. Pour the batter in a shallow dish. Spread the flaked coconut in another shallow dish.

Oil a cookie sheet with coconut oil. Dip each onion ring into the coconut butter mixture to lightly coat, and then into the flaked coconut. Place in a single layer on the cookie sheet. When all of the onion rings are coated, bake for 15-20 minutes, or until the coconut is lightly browned. Sprinkle on additional salt, if desired. Serve hot.

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Loaded Chicken Veggie Soup

photo by recipe author

Servings: 6
Preparation Time: 50 minutes

2 large chicken breasts
1 tablespoon coconut oil
3 cups mixed vegetables, diced small (cauliflower, carrots, squash, celery)
1 large potato, peeled and diced
2 teaspoons parsley
2 teaspoons sea salt
1 tsp black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
4 cups chicken stock or water

In a large stock pot, brown chicken in coconut oil over medium heat. Cook for about 3 minutes on each side. Add in remaining ingredients. Cover and cook over medium heat for about 45 minutes or until chicken is cooked through and vegetables are soft.

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.