Recipes

Gluten Free Onion Bagels

Gluten Free Onion Bagels (photo by recipe author)

Servings: 6
Preparation Time: 45 minutes

1/2 cup golden, sprouted flax meal*
1/4 cup coconut flour
2 teaspoons baking powder
2 teaspoons onion powder
1 teaspoons garlic salt
6 eggs
1/4 cup melted butter, ghee, or coconut oil
minced onion flakes, sesame seeds, caraway seeds, and poppy seeds (to sprinkle on top)

Preheat oven to 350 degrees ÂºF. Grease your donut pan very well – all around the curved surfaces.

Mix all dry ingredients in a bowl. Add in the eggs and ghee. Stir. Scoop batter into the donut pan. (Use about 1/3 cup of the batter for each of the 6 bagels.)

Sprinkle the onion flakes, sesame seeds, caraway seeds, and poppy seeds on top of the batter. Put on as much as you like!

Bake for 30 minutes.

Allow the bagels to cool.

Store in an airtight container in the fridge.

*For the freshest flaxseed meal, grind your own by placing whole flaxseeds into a blender or food processor and blending until a meal texture is achieved.

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Decadent NutButter Chocolate Chip Cookies with Pecans

Servings: 24
Preparation Time: 45 minutes

1/2 cup melted coconut oil, ghee or butter
1/2 cup almond butter (or another natural nut butter)
1/2 cup honey
1 egg
1 teaspoon vanilla

1 cup almond flour or cashew meal
1/2 cup coconut flour
3/4 cup ground pecans
1 teaspoon real sea salt
1 teaspoon baking powder (aluminum free)
3/4 cup dark chocolate chips
pecan halves (optional)

1. Preheat oven to 350 ÂºF.

2. Combine coconut oil, almond butter, honey, vanilla, and egg in a medium bowl. Mix well. By hand works fine.

3. In a separate small bowl, combine almond flour, coconut flour, ground pecans, salt, and baking powder. Add to wet ingredients and stir to combine. Add chocolate chips and stir again. Allow the batter to sit for 5 minutes to thicken.

4. Scoop dough and place on greased cookie sheet, parchment paper, or use a silpat. Flatten the cookies with the back of a buttered spatula. If you have any pecan halves, press one on the top of each cookie. Oooh, la, la!

5. Bake for 12-14 minutes, or until browned around the edges.

6. Let cool on the baking sheet for a few minutes before removing to a cooling rack.

Makes approximately 2 dozen cookies. Store in fridge or freezer.

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Iced Coconut Pumpkin Latté

Iced Coconut Pumpkin LattÃ© Recipe Photo

Iced Coconut Pumpkin LattÃ© (photo by recipe author)

Servings: 5
Preparation Time: 20 minutes

1 Â½ cups whole milk
Â½ cup coconut milk*
1/3 cup whole cane sugar
1 teaspoon molasses
2 tablespoons vanilla extract
3 teaspoons cinnamon
1 teaspoon nutmeg
Â½ teaspoon ground ginger
Dash of pepper
1 15oz can pumpkin puree
5 teaspoons coconut cream concentrate
1 cup strong brewed coffee, chilled

For the whipped cream:

1 cup heavy whipping cream
1 tablespoon maple syrup
Â½ teaspoon vanilla extract
3 tablespoons shredded coconut

Whisk all ingredients except the pumpkin, coconut cream concentrate and coffee together in a large bowl until thoroughly mixed. Add the pumpkin puree and coconut cream concentrate, blend until smooth with a stick blender (or in your regular blender). Pour into ice cube trays. Freeze until firm or overnight.

Once your pumpkin cubes have frozen, place 10-12 cubes in a blender and pour 1 cup of chilled coffee over the cubes. Blend just until all the big chunks are gone. The length of time you blend will determine the consistency of your drink.

Pour into a cup and top with some delicious homemade coconut whipped cream (directions below), and some cinnamon and flaked coconut for a garnish!

For the whipped cream:

Pour the cream into a glass bowl and whip with a hand mixer until the cream begins to thicken. Add the maple syrup and then whip until stiff peaks form. Add the vanilla extract and the shredded coconut and mix until just combined.

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

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Coconut Cacao Popcorn

Coconut Cacao Popcorn (photo by recipe author)

Servings: 4
Preparation Time: 5 minutes

4 tablespoons coconut oil
4 tablespoons butter
4 teaspoons raw cacao powder
4 teaspoons sugar (or sweetener of choice)
4 quarts popped popcorn
salt to taste

Melt coconut oil and butter in small saucepan. Add cacao powder and sugar until dissolved and thoroughly mixed. Pour over popped popcorn. Salt to taste, if desired.

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Gluten Free Banana Almond Muffins

Servings: yields 12
Preparation Time: 10 minutes

3 eggs
1/3 cup raw honey
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup heavy cream
4 tablespoons coconut oil or butter, melted
3 overripe bananas, mashed
2 cups homemade almond flour*
1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt

Topping:

2 tablespoons almond flour
1/4 teaspoon freshly grated nutmeg

Preheat oven to 375 degrees F.

Whisk eggs and honey together in a large bowl until well combined. Add extracts, cream, butter/coconut oil and bananas and whisk until well mixed.

Add remaining ingredients and mix until well combined.

Mix topping ingredients together. Divide muffin batter between 12 paper lined muffin cups and sprinkle with topping.

Bake in preheated oven for 20-25 minutes, or until toothpick inserted into center comes out clean.

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

Recipe courtesy Sarah Shilhavy

Coconut Chia Fruit Pudding

Coconut Chia Fruit Pudding (photo by recipe author)

Servings: 1
Preparation Time: 30 minutes

1/2 cup diced fruit of your choice (for this recipe I used strawberries)
1 tablespoon raisins (optional)
1/4 cup coconut milk*
4 teaspoons chia seeds
1/2 cup orange juice
1/8 teaspoon vanilla extract
A dash of organic cinnamon powder (optional)
1 teaspoon shredded coconut

Put the diced fruit and raisins in the serving bowl or a glass. Add coconut milk, chia seeds, orange juice, vanilla extract and cinnamon in a small mixing bowl and stir. Pour this mixture on the top of fruit and raisins. Top with shredded coconut.

Refrigerate for at least 30 minutes (or chill overnight) and serve.

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

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Gluten Free Coconut Cinnamon Roll Cake

Servings: 24
Preparation Time: 20 minutes

BATTER

1 1/2 cups sorghum flour
1 1/4 cups tapioca flour
1/4 cup coconut flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup honey
1 1/2 cups milk
2 eggs
2 teaspoons vanilla extract
1/2 cup melted virgin coconut oil

TOPPING

1 cup butter
1/2 cup honey
1 teaspoon coconut flour
2 tablespoons cinnamon

GLAZE

2 teaspoons vanilla extract
4 tablespoons butter, softened
4 tablespoons soft virgin coconut oil, softened
2 tablespoons honey
pinch salt

Preheat the oven to 350 degrees ÂºF. Generously butter a 9×13″ pan.

Prepare the batter by combining the flours, salt, and baking powder in a large mixing bowl. Make a well in these ingredients and add in the honey, milk, eggs, and vanilla extract. Whisk these together and slowly begin incorporating the surrounding dry ingredients. When these are partially mixed together, pour in the melted coconut oil. Stir together just until combined. Scrape the batter out into prepared 9×13″ pan.

Prepare the topping by combining the butter and honey together in a small saucepan. Put this over low heat and allow them to melt together. Remove from heat and stir in coconut flour and cinnamon.

Scoop the topping on top of the batter into even piles and then use a butter knife to swirl this roughly into the batter. This will be a little messy and may not swirl perfectly but it will all incorporate during baking.

Place cake in oven and bake for 30-35 minutes, or until center is just barely set when a toothpick or knife is inserted.

Remove and allow to cool to room temperature.

Prepare glaze by creaming together all ingredients with a fork. Spread this thinly over cake. Slice and serve.

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