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Coconut Almond Ginger Shortbread Cookies

Coconut_Almond_Ginger_Shortbread_Cookies
Coconut Almond Ginger Shortbread Cookies
photo by recipe author

 

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

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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Sweet Potato Coconut Pudding

Sweet_Potato_Coconut_Pudding
Sweet Potato Coconut Pudding
photo by recipe author
Servings: 4-5
Preparation Time:  15 minutes
  • Cinnamon & Sucanat Shaker (3 parts sucanat to 1 part cinnamon)
  • Coconut Whipped Cream

Preheat oven to 350 degrees ºF.

Coat a 7″ x 11″ glass baking pan with coconut oil.

Put all ingredients into a food processor; process until smooth scraping down sides with a rubber spatula and processing again for consistency. Spread mixture into baking pan.

Bake for 40 minutes. Spoon pudding into serving dishes. Dust with cinnamon/sucanat. Serve with coconut whipped cream.

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Gluten Free Strawberry Lemonade Cookies

Gluten_Free_Strawberry_Lemonade_Cookies
Gluten Free Strawberry Lemonade Cookies
photo by recipe author

 

Servings: 24
Preparation Time:  35 minutes

Preheat oven to 350 degrees ºF.

In a large mixing bowl, blend together honey, palm shortening, and coconut oil until creamy. Add in egg, lemon juice and zest. While mixing, pour in flour slowly. Beat until blended. Using a cookie scoop, place cookie dough balls onto a baking sheet. Gently flatten with palm.

Bake for about 15 minutes or until edges are slightly brown. Remove from oven and let cool completely on a wire rack. Meanwhile, puree strawberries using a small blender. Whisk together powdered sugar and strawberry puree in a bowl. Drizzle strawberry glaze over cooled cookies.

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

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Gluten Free Berry Sweet Rolls

Gluten_Free_Berry_Sweet_Rolls
Gluten Free Berry Sweet Rolls
photo by recipe author

Servings: 15
Preparation Time:  45 minutes

Rolls:

  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 cup arrowroot starch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups almond milk
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoons vanilla extract
  • 1/3 cup palm shortening or coconut oil

Filling:

Berry Glaze:

Chocolate Drizzle:

Preheat oven to 375 degrees F.

In a mixing bowl, combine almond flour, coconut flour, arrowroot starch, baking powder, baking soda and salt. Add in shortening or coconut oil and mix until dough becomes crumbly. Pour in vinegar, milk and vanilla. Stir until combined and dough ball starts to form. Place a large piece of wax paper on counter and dust lightly with almond flour or arrowroot starch. Place dough onto wax paper and sprinkle additional arrowroot powder or flour on top.

Using a rolling pin, carefully roll out dough into a large 1/4″ rectangle. In a small bowl, stir together honey and coconut oil for filling. Spread oil mixture evenly over dough and sprinkle with cinnamon. Carefully roll up dough into a log – you can use the wax paper to help if dough is very fragile. Quickly slice dough into about 1″ rolls and place in a greased baking pan. Bake for about 25-30 minutes or until rolls are starting to brown. Remove from oven and let cool about 15 minutes.

Meanwhile, combine berry glaze ingredients in a small blender and blend until very smooth. Add more beet juice for a darker color. In a small bowl, combine chocolate drizzle ingredients and stir until smooth. Pour berry glaze over cooled rolls and top with chocolate drizzle. Store any leftovers in a sealed container.

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

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Gluten Free Vegetarian Pot Pie

Gluten_Free_Vegetarian_Pot_Pie
Gluten Free Vegetarian Pot Pie
photo by recipe author

 

Servings: 6
Preparation Time:  25-30 minutes

Crust:

Filling:

  • 1/2 cup yellow onion chopped (1/2 inch)
  • 2 tablespoons coconut oil
  • 2 1/2 cups vegetable broth
  • 1 3/4 teaspoons cumin
  • 1/2 coconut cream concentrate
  • 12 cups your favorite veggie (I have used sweet potato, asparagus, zucchini, corn, all have been delicious…experiment and share how it turned out!)
  • 2 small potatoes, cubed 1/2 inch
  • 1 cup carrots, sliced
  • 1/2 cup peas
  • 1/2 cup broccoli
  • 1 tablespoon coconut flour (or as needed to thicken)

Dough:

Mix almond and coconut flour with the salt, then slowly fold in softened butter until it crumbles.  Stir in water by the tablespoon and mix dough thoroughly by hand.  Once dough is mixed, divide in half and roll into balls.  Cover or wrap balls and put in fridge.

Preheat oven to 425 degrees ºF.
Saute onions in coconut oil until they become translucent.  Heat vegetable broth in a medium pot and bring to a boil.  Once boiling add cumin and lower head to medium.  Add coconut cream concentrate.  Add vegetables to mixture and let simmer 15 minutes stirring frequently.

While mixture is simmering take 1/2 the dough and push down into the dish fairly thin and up the sides covering the dish.  Roll out remaining dough to cover top and set aside.  Fill the dish with rolled out dough making sure to fill any cracks.

Once mixture has simmered and dough is rolled out add coconut flour to mixture to thicken the liquid.  Pour mixture into dish.  Take rolled top and lay over dish.  If some cracks or falls apart that’s ok just press it back together and fill in cracks.  Press edges together.  Place in oven for 20-30 minutes or until dough is golden brown around edges.

Notes:

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

  • If you want to make this recipe completely vegan just substitute earth balance for butter.  Also coconut oil may work, but I haven’t tried it yet.
  • I use frozen broccoli florets and frozen peas to save time and it turns out great.

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Coconut Flour Flatbread

Coconut_Flour_Flatbread
Coconut Flour Flatbread
photo by recipe author

Servings: 2-4 flatbreads
Preparation Time: 15-20 minutes

1 large egg or 2 egg whites
1 tablespoon coconut flour
1 tablespoon nutritional yeast
1 teaspoon dried, minced onion
1/4 teaspoon (more or less to taste) yellow curry powder
1/8 teaspoon baking soda (half of a quarter teaspoon)
1/8 teaspoon baking powder
a pinch or two of sea salt
2-4 tablespoons milk of choice or water
Healthy fats for frying, such as coconut oil or butter

Whisk one large egg or two egg whites. Add remaining ingredients and mix well. Let the mixture sit a few minutes to let the coconut flour absorb the liquid. You may need up to four tablespoons of liquid to get the consistency you like. If you want to make square, bread-shaped flatbreads for sandwiches, you’ll want a batter slightly thicker than pancake batter.

Heat a cast iron skillet over medium high heat and add a couple teaspoons or so of fat to melt. When water droplets sizzle in the pan it’s ready for your flatbreads.

For two flatbreads, pour half the batter in the pan and shape as desired. Cook like a pancake, flipping when the edges are dry and there are small bubbles on the surface. Repeat with remaining batter.

For four flatbreads, spoon about two tablespoons of batter into the pan for each flatbread, shaping as desired. Cook like a pancake.

Let them cool if you’re going to use for cold sandwiches, or for grilled sandwiches, let them cool enough to handle safely. Then butter the sides and use like you would for grilled cheese.

You can add any seasonings to these flatbreads to change the flavors, such as Italian, Creole for something spicy, or leave out savory spices and nutritional yeast and add stevia and cinnamon for something sweet.

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Gluten Free Berry-licious Crepes!

Gluten Free_berry-licious_crepes
Gluten Free Berry-licious Crepes!
photo by recipe author

Servings: 6-7
Preparation Time:  30 minutes

1 cup egg whites
4 tablespoon melted ghee, butter, or coconut oil
1/2 teaspoon baking powder
1/2 cup tapioca flour
2 1/2 tablespoons coconut flour
1/4 teaspoon real salt
1 teaspoon vanilla extract

Preheat a 9 inch skillet over medium-low heat.

Add all ingredients in a bowl and beat well to combine. A whisk works fine. (Room-temp ingredients blend the easiest.)

Allow a few minutes for it to thicken slightly. It will have the consistency of very thin pancake batter. (Stir in between each crepe you make.)

Grease your skillet with more coconut oil or butter/ghee.

Pour in 1/4 cup of the batter and immediately roll it around to evenly coat the bottom of the pan.

Cook for approximately 1 minute on first side.

Flip and cook for just a few more seconds on the other side.

Enjoy with a variety of fillings (berries are best!) and toppings. Store any extras in an airtight container in the fridge.

Make a double batch and refrigerate or freeze some for future meals. That uses almost a whole carton of egg whites, too

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Healthy Coconut Peanut Butter Walnut Fudge

Healthy_Coconut_Peanut_Butter_Walnut_Fudge
Healthy Coconut Peanut Butter Walnut Fudge
photo by recipe author

Servings: 35
Preparation Time: 10 minutes

Grease a small container (mine measured 7″ x 5″) and place a piece of parchment paper in the bottom, leaving enough on the edges for a handle.

If your coconut cream concentrate is not easy to stir, warm over low heat.

Mix all ingredients together and place in the container. Add honey to your taste preference.

The mixture will be quite thick. Use the back of a spoon to flatten the mixture into the container.

Place in freezer for 15-30 minutes or refrigerate for several hours. Keep chilled or frozen as it will melt at warmer room temperatures. This mixture could also be used as frosting.

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