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Grain Free Coconut Creamsicle Cupcakes

Grain_Free_Coconut_Creamsicle_Cupcakes
Grain Free Coconut Creamsicle Cupcakes
photo by recipe author

 

Servings: 8 regular cupcakes
Preparation Time: 25 minutes

Preheat oven to 350° F.

In a small bowl combine dry ingredients. In a standing mixer combine all wet ingredients and mix well. Add dry ingredients in and mix again for 2 minutes.

Fill cupcake liners 1/3 full and bake till golden brown, approximately 15 minutes. Test to be sure of doneness by inserting a toothpick in the center of a cupcake, it should come out clean.

Let cool completely before frosting with your favorite frosting. (Pictured is a vanilla-orange palmcream frosting.)

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

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Honey Mustard Chicken and Veggies

Honey_Mustard_Chicken_and_Veggies
Honey Mustard Chicken and Veggies
photo by recipe author

 

Preparation Time: 1 hour 15 minutes
Servings: 3

Preheat oven to 350° F.

In a large dutch oven place chicken breasts, carrots, and broccoli. In a small bowl combine all remaining ingredients except hot water. Whisk to combine and then add hot water, stirring again, a smooth consistency is desired. Pour sauce over chicken and vegetables. Cover with lid and bake for 50-60 minutes. Remove lid, sprinkle with additional black pepper and turmeric is desired, and broil for 5 minutes.

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

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Grain and Dairy Free Dreamy Devil’s Food Cupcakes

Grain_and_Dairy_Free_Dreamy_Devils_Food_Cupcakes
Grain and Dairy Free Dreamy Devil’s Food Cupcakes
photo by recipe author

 

Servings: 12-14
Preparation Time: 30 minutes

Preheat oven to 350° F.

Mix all dry ingredients in a small bowl.

In a large standing mixer combine all wet ingredients and mix thoroughly.

Add dry ingredients and mix for 2 minutes.

Fill cupcake liners 1/3 full and bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool completely before frosting with your favorite frosting (pictured here topped with a peanutbutter palmcream frosting and shredded coconut).

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

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Grain Free Coconut Cocoa Granola

Grain_Free_Coconut_Cocoa_Granola
Grain Free Coconut Cocoa Granola
photo by recipe author

 

Servings: 8
Preparation Time: 2 hours

In a small sauce pan, melt coconut oil. Add sugar, honey and cocoa powder to the pan and cook for about 10 minutes over low-heat. Remove from heat and add in vanilla, coconut flakes, and almonds. Stir until flakes and almonds are coated in cocoa mixture. Let cool for a few minutes in saucepan.

Spread mixture onto a baking sheet lined with wax or parchment paper and let cool for about an hour or two. Break mixture into pieces and store in a sealed container.

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

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Gluten Free Apple Flower Cinnamon Cupcakes

Gluten_Free_Apple_Flower_Cinnamon_Cupcakes
Gluten Free Apple Flower Cinnamon Cupcakes
photo by recipe author

 

Servings: 6 cupcakes
Preparation Time: 15 minutes

  • 1/4 cup butter, melted
  • 3 eggs
  • 1/4 cup raw honey
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut milk*
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 red apple
  • 1/2 tablespoon coconut oil for cooking

Pre-heat oven to 400° F.

Blend butter, eggs, honey, vanilla extract and coconut milk. Add coconut flour, baking powder, salt and cinnamon and whisk until the batter is smooth. Pour the batter into cupcake cups.

Slice the apple into quarters and remove the pips and core then slice each quarter into several thin slices. On a stovetop, cook the apple slices in a sauce pan on medium-high heat with a little bit of coconut oil (1/2 tablespoon or more, if needed) for 30 seconds on each side until apples become flexible but not soft. Remove from pan to a plate covered with a paper towel and allow to cool. Then gently press the apple slices into the cupcake batter on top of each cupcake with the peeled edge visible on the top. Start on the outside and work your way inwards to produce a rose effect.

Bake 20-25 minutes until cooked through.

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

Angela from St. George, Barbados won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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GAPS Approved “Brownie Batter” Dip

GAPS_Approved_Brownie_Batter_Dip
GAPS Approved “Brownie Batter” Dip
photo by recipe author

 

Servings: 1-2
Preparation Time: 5-10 minutes

Heat all ingredients in a double boiler over medium heat, stirring frequently until combined and smooth. Remove from heat and enjoy as a dip for fresh fruit, drizzled over ice cream, etc.

Note: Will thicken as it cools.

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

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Maple Dijon Chicken

Maple_Dijon_Chicken
Maple Dijon Chicken
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 2 tablespoons coconut oil
  • 3-4 chicken breasts, sliced into strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 cup onion, diced
  • 1 garlic clove, minced
  • 3 tablespoons maple syrup
  • 1/3 cup dijon mustard

In a skillet, heat coconut oil. Add in chicken strips and sprinkle with salt, pepper, thyme and rosemary. Sauté for about 10 minutes.

Flip chicken strips and add in onions and garlic. Saute for another 10 minutes or until chicken strips are cooked through.

Pour in maple syrup and dijon mustard. Stir and cook for about 5 minutes to warm and caramelize sauce. Serve.

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

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GAPS Approved Raspberry Crumble Bread

GAPS_Approved_Raspberry_Crumble_Bread
GAPS Approved Raspberry Crumble Bread
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

Raspberry Bread:

Crumble:

Preheat the oven to 350° F.

Grease a bread loaf pan.

In a small bowl combine coconut flour, baking soda, and salt.

In a large bowl, whisk eggs, coconut oil, honey, mashed banana, pumpkin puree, vanilla extract, orange essential oil, and apple cider vinegar until well combined.

Pour dry ingredients into bowl of wet ingredients and mix well. Continue to whisk until the mixture begins to thicken. Fold in raspberries. Pour the batter into the prepared pan.

Combine crumble topping ingredients in a small bowl and mix with your hands to form a crumb. Sprinkle over bread evenly.

Bake for 45-50 minutes until golden brown and a toothpick comes out clean. Cool before serving.

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

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

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