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Gluten Free Peach Cobbler

Gluten_Free_Peach_Cobbler
Gluten Free Peach Cobbler
photo by recipe author

 

Servings: 8-10
Preparation Time: 60 minutes

  • 2/3 cup almond flour*
  • 4 teaspoons coconut flour
  • 1/4 cup + 1 tablespoon arrowroot starch
  • 2 teaspoons baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
  • 1/2 cup whole sugar
  • 1 teaspoon cinnamon
  • 2/3 cup coconut milk**
  • 1 teaspoon vanilla
  • 3 cups peaches, peeled and thinly sliced
  • 1 cup water
  • 1/2 cup honey
  • 1/4 teaspoon nutmeg
  • 1 tablespoon coconut oil

Preheat oven to 400° F.

Grease a 9×9 baking dish with coconut oil.

In a mixing bowl, combine coconut flour, almond flour, 1/4 cup arrowroot starch, baking powder, cream of tartar, salt, sugar and cinnamon. Then add milk, vanilla and mix until just combined.

Toss peaches in 1 tablespoon arrowroot starch, fold into cake mixture. Pour combined mixture into prepared baking dish.

Meanwhile, heat water, honey, nutmeg and coconut oil until boiling, stir well. Pour honey mixture over peaches in pan.

Bake for about 50-60 minutes, or until browned and center has set and toothpick comes out clean. Remove from oven and let rest for about 15 minutes.

Serve in cups, top with whipped cream. 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.

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

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

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Kale and Pomegranate Salad

Kale_and_Pomegranate_Salad
Kale and Pomegranate Salad
photo by recipe author

 

Servings: 4
Preparation Time: 15 minutes

  • ¼ cup virgin coconut oil
  • ¼ cup coconut milk*
  • 1 clove garlic, minced
  • fresh ginger, grated, to taste
  • 1 teaspoon curry
  • 1 teaspoon cumin
  • 1 large bunch of curly kale
  • ½ fresh lemon
  • Himalayan Pink Salt, to taste
  • 1 pomegranate, peeled and broken into seeds
  • freshly grated parmesan cheese, topping

First, make dressing: add coconut oil, coconut milk, garlic, and spices into a small bowl, whisk together.

Next, clean, de-stem, and tear kale into bite-sized pieces. Squeeze ½ lemon, pour juice over kale and sprinkle with sea salt.

Pour the prepared dressing over the kale and hand toss until thoroughly covered.  Add pomegranate seeds, and sprinkle freshly-grated parmesan cheese on top.

Chill for a few hours or enjoy immediately.

Other good additions: sliced strawberries, toasted nuts, raisins, pine nuts, freeze-dried blueberries, etc.

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

Amy from Milford, NE won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Gingerbread

Gluten_Free_Gingerbread
Gluten Free Gingerbread
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

  • 4 eggs
  • 1/2 cup raw honey
  • 1/2 cup organic molasses
  • 1/2 cup coconut oil, melted
  • 1 cup almond flour*
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 tablespoon freshly grated ginger root or organic ground ginger
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 2 tablespoons butter, for optional crumble topping
  • 1/2 teaspoon cinnamon, for optional crumble topping
  • 1/2 cup almond flour, for optional crumble topping

Preheat oven to 300 ° F

Gingerbread:

Grease a 7×11 or 8×8 inch baking pan with coconut oil.

In a medium bowl, combine all ingredients and mix well.

Pour gingerbread batter into greased pan. Top with optional crumble topping.

Crumble Topping:

Combine softened butter, cinnamon and almond flour together and sprinkle on top of bread batter in pan before baking.

Bake for approximately 45 minutes or until toothpick inserted in center comes out clean. Best enjoyed warm.

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

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Loaded Red Beans & Quinoa

Loaded_Red_Beans_and_Quinoa
Loaded Red Beans & Quinoa
photo by recipe author

 

Servings: 4-6
Preparation Time: 35 minutes

  • 1/2 cup quinoa
  • 1 cup water
  • 1 teaspoon sea salt
  • 1 tablespoon coconut oil
  • 1 cup bell peppers, diced
  • 1/4 cup onion, diced
  • 1 cup cooked red beans
  • 1 large tomato, diced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon cilantro

In a small saucepan, combine quinoa, water and salt. Cover and cook over low-medium heat for about 15-20 minutes or until most of the water is absorbed and quinoa is soft and translucent.

Meanwhile, heat coconut oil in a large skillet. Saute peppers and onion for about 10 minutes, stirring occasionally, or until slightly soft.

Add in red beans, tomato, garlic, pepper, chili powder, cumin and cilantro. Then add in cooked quinoa. Cook for an additional 5-10 minutes.

Serve with desired toppings such as salsa, sour cream, avocado, etc. and chips.

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

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Coconut Turmeric Citrus Smoothie

Coconut_Turmeric_Citrus_Smoothie
Coconut Turmeric Citrus Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

  • 1 cup coconut milk*
  • 1 teaspoon chia seeds or hemp seeds
  • 1 teaspoon goji berries or dried cranberries
  • 1/4 cup frozen orange concentrate or 1 small peeled orange or tangerine, deseeded
  • 1/4 cup frozen mango or pineapple chunks
  • 1/2 teaspoon organic turmeric powder or one inch piece of turmeric root, peeled
  • 1/4 teaspoon ginger or sliver of peeled fresh ginger
  • 1/4 teaspoon cinnamon, optional
  • 1 tablespoon coconut oil or Coconut Cream Concentrate
  • 1 tablespoon organic honey or maple syrup
  • 4 ice cubes

Add coconut milk, chia seeds, and dried fruit to blender and let sit for a few minutes while you prepare the other ingredients to allow them to plump up and puree more easily.

Add remaining ingredients to the blender and process until smooth.

Serve and enjoy!

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

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Coconut + Chocolate Energy Bars

Coconut_Chocolate_Energy_Bars
Coconut + Chocolate Energy Bars
photo by recipe author

 

Servings: 12-24
Preparation Time: 20 minutes

Bars:

Toppings:

Bars:

Mix crisped rice, 1 1/2 cups shredded coconut, rolled oats, pecan meal, chocolate chips, and chia seeds in a large bowl.

In a small saucepan over medium heat, whisk together coconut oil, nut butter, honey, and salt until warmed and combined.

Add coconut oil mixture to bowl of dry ingredients and mix until well coated.

Press into a greased 9 x 13 pan and sprinkle with 1/2 cup shredded coconut.

Place pan in refrigerator until well-chilled (up to 2 hours).

Toppings:

Melt 2 tablespoons coconut oil and 5 ounces dark chocolate in a small sauce pan on low heat.

Drizzle chocolate over chilled bars and place pan back in fridge for 5 minutes, then remove and slice into bars.

Store in a cool place in an airtight container.

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 Banana Pancakes

 Gluten_Free_Pumpkin_Banana_Pancakes
Gluten-Free Pumpkin Banana Pancakes
photo by recipe author

 

Servings: 4-5
Preparation Time: 15 minutes

Mix all dry ingredients in a large bowl.

In a medium sized bowl whisk together all wet ingredients.

Slowly add wet mixture to dry mixture and stir until incorporated.

Preheat greased griddle or skillet to 350° F or medium-high.

Spoon pancake batter onto griddle and cook for 2 minutes or until underside turns golden brown. Flip and cook an additional 2 minutes.

Serve warm with sliced bananas, syrup, and grassfed butter – or enjoy ’em plain just as they are!

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

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Grain Free Lemon Lavender Cookies

Grain_Free_Lemon_Lavender_Cookies
Grain Free Lemon Lavender Cookies
photo by recipe author

 

Servings: 24
Preparation Time: 45 minutes

Lavender Simple Syrup:

  • ½ cup water
  • ½ cup sugar
  • 1 tablespoon lavender

Cookies:

  • 2 cups almond flour*
  • ½ cup coconut flour
  • 2 tablespoons lavender, ground
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coconut oil, melted
  • ½ cup lavender simple syrup
  • 1 egg
  • 2 tablespoons lemon juice
  • ½ teaspoon vanilla
  • 3 teaspoons lemon zest
  • 4-6 drops lemon oil

Glaze:

  • ½ cup powdered sugar
  • 1 tablespoon ground lavender
  • 2 tablespoons lemon juice
  • 3-4 drops lemon oil

Lavender Simple Syrup:

In small pan, mix water, sugar, and lavender. Heat briefly to dissolve sugar. Set aside to cool.

Strain mixture and dispose of lavender.

Retain simple syrup for cookies. (Any extra is delicious in tea!)

Cookies:

Preheat oven to 350° F

In a large bowl, combine almond flour, coconut flour, ground lavender, baking soda, and salt.

In small bowl, stir together coconut oil, lavender simple syrup, egg, lemon juice, vanilla, lemon zest, and lemon oil. Add wet ingredients to dry ingredients and mix.

Form 1 ½ inch balls of cookie dough and press onto parchment lined baking sheet using 2 tablespoons dough per cookie.

Bake at 350° F for 7-10 minutes.

Glaze:

In small bowl, combine powdered sugar, ground lavender, lemon juice, and lemon oil.

After removing cookies from oven, cool on baking sheet for approximately 2 minutes. Gently spread approximately ½ teaspoon of glaze on each cookie.

Cool completely and serve.

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

Angie from Lubbock, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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