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Gluten Free Molasses Apple Pie Cookies

Gluten_Free_Molasses_Apple_Pie_Cookies
Gluten Free Molasses Apple Pie Cookies
photo by recipe author

 

 

Servings: 12
Preparation Time: 25 minutes

Gluten Free Crust:

  • 2/3 cup almond flour*
  • 1/3 cup cassava flour
  • 1/4 cup arrowroot starch
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup palm shortening (or grass-fed butter)
  • 1 tablespoon honey
  • 2 tablespoons coconut milk**

Molasses Apple Filling:

  • 2 apples, peeled and finely diced
  • 1 tablespoon molasses
  • 1 teaspoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon coconut oil

Gluten Free Crusts:

In a mixing bowl, combine almond flour, cassava flour, arrowroot starch, baking powder and salt until blended.

Cut in shortening until mixture is crumbly. Stir in honey and milk until a smooth dough ball forms. Chill for about 15 minutes.

Roll out dough on a lightly floured surface about 1/4″ thick. Using a biscuit or cookie cutter, cut into shapes. Place on a lined baking sheet. Bake at 425 ° F for about 10 minutes or until lightly brown. Remove from oven and let cool.

Molasses Apple Filling:

Meanwhile, combine ingredients for apple filling in a small saucepan. Bring to a simmer over low heat and cook for about 10 minutes. Remove from heat and let cool about 10 minutes.

Spoon apple mixture over pie crusts. Sprinkle with a dash of cinnamon if desired.

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

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

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Creamy No-Bake Chocolate Silk Pie

Creamy_No_Bake_Chocolate_Silk_Pie
Creamy No-Bake Chocolate Silk Pie
photo by recipe author

 

Servings: 6-8
Preparation Time: 25 minutes

  • 15 ounces coconut milk*
  • 1 cup unsweetened baking chocolate, roughly chopped
  • 3/4 cup organic raw sugar
  • 1 tablespoon corn starch
  • 1 1/2 tablespoons beef gelatin
  • 1 egg
  • 1 teaspoon vanilla extract
  • pinch sea salt

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

In a double boiler over medium-high heat, cook coconut milk, chocolate, and sugar. Stir well.

Dissolve corn starch and gelatin in 1/4 cup of water and add to double boiler. Continue stirring and add raw egg. Cook until thickened to coat the back of a spoon. Add vanilla and salt, stir well.

Pour into prepared pie-crust and chill in the fridge for 4 hours or until firm – or eat as is for a warm, rich, silky chocolate pudding.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Pumpkin Sage Biscuits

Gluten_Free_Pumpkin_Sage_Biscuits
Gluten Free Pumpkin Sage Biscuits
photo by recipe author

 

Servings: 12
Preparation Time: 25 minutes

  • 1/2 cup coconut milk, warm*
  • 1/3 cup honey
  • 2 1/2 teaspoons active dry yeast
  • 1 1/2 cups almond flour**
  • 1/3 cup coconut flour
  • 3/4 cup arrowroot starch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic salt
  • 1 teaspoon fresh sage, minced
  • 1 teaspoon dehydrated onion
  • 1/2 cup palm shortening
  • 1/2 cup pumpkin puree

Preheat oven to 400° F.

In a small bowl, combine warm milk, honey and yeast and let rest 5 minutes.

In a mixing bowl, combine flours, arrowroot starch, baking powder, baking soda, sea salt, garlic salt, sage and onion. Cut in shortening until crumbly. Add in pumpkin and yeast mixture until dough forms.

Turn dough onto a lightly floured surface and kneed about 10- 12 times.

Form into a large circle. Using a biscuit cutter, cut out biscuits and place on a lined baking sheet.

Cover biscuits with a towel and let rise in a warm place until about doubled in size (about 30 minutes).

Bake for about 10-12 minutes or until slightly brown. Serve warm with grass-fed butter.

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

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

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here! 

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Key Lime Pie & Coconut Smoothie Bowl

Key Lime Pie and Coconut Smoothie Bowl
Key Lime Pie & Coconut Smoothie Bowl
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

  • 1/2 cup avocado
  • 3/4 cup coconut milk*
  • 1 cup baby spinach
  • 2 tablespoons fresh lime juice
  • zest from 1 lime
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons honey
  • 2 tablespoons dried coconut flakes
  • 2 tablespoons pomegranate arils
  • 1 kiwi, sliced

Blend avocado, coconut milk, spinach, lime juice, lime zest, vanilla and honey together until smooth and creamy. (You can add a little extra coconut milk if needed to get the right consistency.)

Pour into a bowl and garnish with dried coconut flakes, pomegranate, and sliced kiwi.

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

Andrea from Willamina, OR won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten-Free Cinnamon Twists

Gluten_Free_Cinnamon_Twists
Gluten-Free Cinnamon Twists
photo by recipe author

 

Servings: 10
Preparation Time: 1 hour

 Twist Dough:
  • 1 3/4 cups gluten-free all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup organic whole sugar
  • 2 1/4 teaspoons yeast
  • 1/2 cup water, warm
  • 3/4 cup coconut milk, warm**
  • 1 egg
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla
Filling:
Icing:
  • 1 cup powdered whole cane sugar
  • 3 teaspoons coconut milk +more as needed
  • 1/2 teaspoon vanilla

In a large mixing bowl, combine dry ingredients for dough.

In a small bowl, combine yeast, warm water and milk. Let rest about 5 minutes for yeast to activate. Add in egg, melted coconut oil and vanilla to yeast mixture.

Start mixing dry ingredients on low speed while slowly adding in liquid ingredients. Mix for about two minutes.

On a lightly floured surface, pour out dough. Sprinkle a small amount of flour onto dough to keep it from getting sticky. Roll out into a large rectangle about 1/4″ thick. Drizzle coconut oil for filling over dough and sprinkle with sugar and cinnamon. Tightly roll up dough lengthwise to get a long log. Cut into about 1/2″ rolls. Unroll each roll and carefully twist dough. Place dough twists onto a greased baking dish, preferably a 9×13 cake pan. Cover pan with towel and let rise about 30 minutes (or overnight in fridge).

Bake at 350° F for about 20 minutes or until lightly brown.

Meanwhile, combine icing ingredients and whisk until smooth. Remove rolls from oven and let cool about 10 minutes. Drizzle with icing and serve warm.

Gluten Free Flour Mix:

Mix all ingredients together until well blended. Use as directed.
**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Slow-Cooker Amaranth Apple Breakfast Pudding

Slow_Cooker_Amaranth_Apple_Breakfast_Pudding
Slow-Cooker Amaranth Apple Breakfast Pudding
photo by recipe author

 

Servings: 8
Preparation Time: 10 minutes preparation + 8 hours cooking

Add all ingredients to crock pot, mix well, and cook on low for 8 hours.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Ultimate Mocha Cocoa

Ultimate_Mocha_Cocoa
Ultimate Mocha Cocoa
photo by recipe author

 

Servings: 2
Preparation Time: 10 minutes

In a large saucepan, combine ingredients. Heat over low heat until just boiling. Remove from heat and pour into mugs.

Adjust honey and syrup measurements for desired sweetness.

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

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Coconut Gelatin Gummies

Coconut_Gelatin_Gummies
Coconut Gelatin Gummies
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

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

Add all ingredients into sauce pan and whisk until smooth. Cook on low heat, stirring constantly until collagen protein is well mixed and dissolved. Turn off heat.

Pour gelatin mixture into ice-cube tray and place in the freezer until well-set. Remove from freezer. Enjoy a healthy snack.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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