Coconut Oil

Gluten Free Cinnamon Raisin Coconut Cookies

photo by recipe author

Servings: 30
Preparation Time: 10 minutes

1 1/3 cup coconut flour, sifted
2/3 cup arrowroot flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup coconut oil, melted
1/2 cup coconut cream concentrate, melted
1/2 cup honey
6 pastured eggs
4 teaspoons vanilla extract
1 teaspoon apple cider vinegar
8 drops cinnamon essential oil or 2 teaspoons ground cinnamon
3/4 cup raisins

Preheat oven to 350° F.

In a large bowl combine coconut flour, arrowroot flour, salt, baking powder, and baking soda (and dried cinnamon if using). Stir thoroughly.

In a medium bowl combine melted coconut oil and coconut cream concentrate. Add honey, eggs, vanilla extract, apple cider vinegar (and cinnamon essential oils if using those). Mix thoroughly.

Slowly add wet ingredients to dried and mix thoroughly. Add raisins and stir.

Form two tablespoons full of dough into a ball and press down gently on a baking sheet until you have approximately 30 cookies. Bake for 10 minutes or until golden brown on top. Allow to cool before serving.

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Coconut Cookie Dough For One

photo by recipe author

Servings: 1
Preparation Time: 5 minutes

1 tablespoon coconut oil, melted
1 tablespoon real maple syrup
¼ teaspoon pure vanilla extract
3 tablespoons all-purpose flour
pinch salt
1 teaspoon semi-sweet mini chocolate chips

In a small bowl, combine coconut oil, maple syrup, and vanilla with a fork. Add flour and salt and mix until well blended. Mix in chocolate chips. Enjoy immediately, or refrigerate it to make it thicken and stiffen a bit.

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Gluten Free Chocolate Zucchini Muffins

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

1 1/2 cups almond flour
1/2 cup coconut flour
1/2 cup cocoa powder
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups zucchini
1/4 cup melted coconut oil, plus a little more to coat muffin pan
1/2 cup raw honey
1/2 cup chocolate chips, optional

Preheat oven to 350° F.

Grease muffin pan with coconut oil.

Combine dry ingredients. In a separate bowl, mix zucchini, coconut oil and raw honey. Stir in chocolate chips, if using. Combine dry and wet ingredients together.

Divide into muffin pan. Bake for 20 minutes.

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Easy Gluten Free Salmon Cakes

photo by recipe author

Servings: 10+ small cakes
Preparation Time: 40 minutes

14.75 ounces wild-caught canned pink salmon
3 large eggs
2-3 tablespoons coconut flour
fresh cilantro
fresh spinach, chopped
1-2 teaspoons garlic, minced
coconut oil, for pan

Place salmon on a plate and mash evenly.

Beat eggs in a bowl. Add in coconut flour, then the mashed salmon. Combine well. Add in fresh cilantro, spinach and minced garlic. Mix batter.

Heat up coconut oil in a pan, on medium heat.

Scoop batter by the spoonfuls into the pan and gently flatten them to form round cakes. Fry until golden brown and crisp on both sides.

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Gluten Free Key Lime Pie Bars

photo by recipe author

Servings: 24
Preparation Time: 1 hour

Gluten Free Flaky Crust:

1 cup blanched almond flour or cashew flour
1/2 cup tapioca flour
1/4 cup whole sugar
1 egg
1/4 cup grass-fed butter, ghee, or coconut oil, room temperature
1/4 teaspoon salt
1 teaspoon vanilla extract

Key Lime Filling:

1/2 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon liquid chlorophyll
2 eggs
1/2 cup melted grass-fed butter, ghee, or coconut oil
1/2 cup raw honey
1 cup key lime juice
3/4 cup full-fat yogurt

Vanilla Frosting:

1 cup palm shortening or grass-fed butter, room temperature
2 tablespoons raw organic honey
1 teaspoon vanilla extract
1/4 cup tapioca flour

Gluten Free Flaky Crust:

Mix all crust ingredients together. It should be the consistency of thick oatmeal. Use a rubber spatula to press the batter as flat as possible into a lightly greased 9×13 glass baking dish, or for even easier removal later, line the dish with parchment paper. Bake at 350° F for 15 minutes.

While it is baking, make the key lime filling.

Key Lime Filling:

Mix all the filling ingredients together well & spread it on top of the baked crust. Bake for 45 more minutes.

Allow to cool completely at room temperature, then chill in the fridge.

Top with frosting and serve.

Vanilla Frosting:

Blend all ingredients on high speed with an electric mixer for several minutes, until light & fluffy.

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Hotdog Roll-ups with Coconut-Chili Dip

photo by recipe author

Servings: 12 mini-bite size
Preparation Time: 45 minutes – 1 hour

1 1/4 cups organic all-purpose flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon salt
1/4 teaspoon organic sugar
1/4 teaspoon dried oregano, optional
6 tablespoons filtered water
1 tablespoon coconut oil, melted
2 organic beef hot dogs
2 tablespoons coconut cream concentrate
1 tablespoon chili sauce
2 teaspoons organic ketchup

Hotdog Roll-ups:

Measure the flour, baking powder, salt, sugar and oregano into a bowl. Make a well in the center and gradually add the water and coconut oil.

Stir until dough forms a ball. Transfer to a floured surface and knead for at least 5 minutes.

Divide the dough to 6 pieces. Flatten each piece into long strips, cut in half making 12 strips.

Slice hot dog (lengthwise and/or crosswise) to 12 smaller bite-size pieces. Roll them up in the dough strips one at a time.

Bake in a 400° F preheated oven for 15-20 minutes or until lightly browned.

Coconut-Chili Dip:

Whisk coconut cream concentrate, chili sauce, and ketchup in a small dish until smooth.

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Hawaiian Breakfast Hash

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

4 slices uncured turkey bacon
2 large sweet potatoes, peeled and diced
1 tablespoon coconut oil
2 cups pineapple, diced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon

In a large skillet, cook turkey bacon on both sides for about 5-8 minutes each or until crispy and cooked through. Remove bacon from skillet and place on a plate lined with a paper towel to absorb any excess grease. Add diced potatoes to skillet with coconut oil. Saute about 15 minutes, stirring frequently. Add in pineapple, salt, pepper, chili powder, paprika and cinnamon. Break bacon into pieces and add to skillet. Saute for about 5-8 minutes or until potatoes are slightly crispy. Serve.

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Asparagus Hash

photo by recipe author

Servings: 2
Preparation Time: 20 minutes

1 tablespoon coconut oil
1 cup potatoes, diced
1 cup vegetables, diced (zucchini, turnips, etc.)
1/2 cup asparagus, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano

In a large skillet, melt coconut oil. Add in potatoes, vegetables and asparagus. Sprinkle with salt, pepper, rosemary and oregano. Sauté for about 15 minutes or until vegetables are soft.

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