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Gluten Free Cranberry Currant Persimmon Bars


Gluten Free Cranberry Currant Persimmon Bars Photo

Gluten Free Cranberry Currant Persimmon Bars photo by recipe author

 

Servings: 15
Preparation Time: 40 minutes

Crust:

  • 1 cup plain almonds
  • 1/2 cup water
  • 1 cup dates (10 regular dates, pits removed)
  • 1/2 cup coconut flour
  • 1/4 cup sugar

Fruit Filling:

  • 2 medium persimmons, chopped (about 1/2-3/4 cup)
  • 1/2 cup chopped cranberries
  • 1/3 cup dried currants or raisins
  • 1/4 cup water
  • 1/2 cup sugar

Crumb Topping:

Preheat oven to 375 °F.

Crust: in a blender, puree almonds, water and dates together until smooth. In a bowl, add in date mixture and remaining crust ingredients and mix until well combined. Spread into a greased 9×13 baking pan. Bake for about 15 minutes or until lightly browned.

Filling: in a saucepan, combine fruit filling and bring to boil over medium heat. Cook for about 10 minutes or until mixture starts to thicken. Pour fruit mixture over crust.

Topping: in a small bowl, combine topping ingredients and blend together with a fork until crumbly. Sprinkle crumb mixture over fruit filling. Return bars to oven and bake for an additional 10 minutes or until crumb topping starts to brown. Let cool about 15 minutes and cut into bars.

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

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Einkorn Pumpkin Muffins


Einkorn Pumpkin Muffins Photo

Einkorn Pumpkin Muffins photo by recipe author

Servings: 24
Preparation Time: 30 minutes

Preheat oven to 375 degrees ºF.

In a mixer, cream together the palm oil shortening, coconut oil and maple syrup. Add eggs and pumpkin. Blend together well.

In a separate bowl, mix together all dry ingredients.

Starting and ending with the flour mixture, alternate adding the flour mixture and the coffee to the pumpkin mixture until thoroughly combined with the pumpkin mixture. The batter will be thick and fluffy, like a heavy whipped cream.

If desired, stir in the chopped walnuts.

Grease muffin tins with palm oil shortening. Fill the muffin tins 2/3 full. Bake for 25 minutes or until tops are springy.

Leah from Orange City, FL just won $50 for this recipe and photo! Submit yours here.

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Coconut Lemon Rice

Coconut Lemon Rice Photo

Coconut Lemon Rice photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

  • 1/2 cup basmati rice
  • 1/2 bunch scallions, washed
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon slivered ginger
  • 1 cup coconut milk*
  • Juice of half a lemon
  • 1 teaspoon Himalayan pink salt

Wash and drain rice. Set aside.

Chop the white bulbs of the scallions. Keep the green part aside.

Heat a tablespoon of coconut oil in a pot / saucepan. When the oil is hot, add cumin seeds and turn the heat to low. Add ginger and the chopped scallion bulbs and sauté until the scallion browns slightly. To this add the washed rice and sauté for a minute. Finally add coconut milk, lemon juice and the salt. Bring to a boil, reduce heat and simmer covered for 15 minutes. While the rice is cooking, chop the green part of the scallions.

After 15 minutes, turn off the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff rice with a fork.

Serve the coconut rice in a plate garnished with the chopped scallion greens.

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

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

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Coconut Coffee

 

Coconut Coffee Recipe Photo

Coconut Coffee (photo by recipe author)

Servings: 1
Preparation Time: 5 minutes

Brew your coffee a bit stronger than usual. Pour into your favorite mug with the coconut oil, honey, and coconut milk. Blend until frothy.

Pour back into your mug and dust with cinnamon. Drink while hot. *Yum*

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

Amy from Milford, NE just won $50 for this recipe and photo! Submit yours here.

 

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Gluten Free Pumpkin Pie


Gluten Free Pumpkin Pie Recipe Photo

Gluten Free Pumpkin Pie (photo by author)

Servings: 8
Preparation Time: 1 hour

Crust

  • 1 cup almond flour*
  • 1/2 cup arrowroot starch
  • 1/4 cup tapioca starch
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons palm shortening or butter
  • 1/4 cup cold water (more or less as needed)

Filling

Whipped topping

  • 14 oz full-fat coconut milk**
  • 1 teaspoon honey

Preheat oven to 350 degrees ºF.

In a mixing bowl, combine dry ingredients for crust. Add in palm shortening and blend until a coarse crumble is created. Slowly add in cold water, just until a dough ball begins to form.

On a piece of wax or parchment paper, place dough. Top dough with another piece of wax or parchment paper and roll dough out in a circle about 1/4″ thick. Place dough in a 9″ pie plate and form edges of crust. Pierce with fork and bake for about 10 minutes.

Meanwhile, combine raw nuts and water in a blender or food processor. Blend until smooth. Add in pumpkin puree (see note below) and remaining ingredients. Blend until smooth or about 45 seconds, scrapping sides if necessary.

Pour filling into pie shell and bake for about 45-60 minutes until top starts to brown and filling is set. If necessary, cover pie with foil to prevent over browning. Let pie cool completely and store in fridge.

In a small blender, pulse together coconut milk and honey until whipped. Store whipped coconut in fridge until ready to serve.

To make pumpkin puree:
Steam pumpkin. I used small pie pumpkins. Cut them in half and scrape out seeds. Don’t discard seeds! (Use in other recipes). Place the pumpkin halves cut-side down in a large baking dish.

Pour about 1/4 cup of water in dish. Bake at 350 ºF for about 30-40 minutes or until soft.

*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 just won $50 for this recipe and photo! Submit yours here.

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Gluten Free Onion Bagels


Gluten Free Onion Bagels Recipe Photo

Gluten Free Onion Bagels (photo by recipe author)

Servings: 6
Preparation Time: 45 minutes

Preheat oven to 350 degrees ºF. Grease your donut pan very well – all around the curved surfaces.

Mix all dry ingredients in a bowl. Add in the eggs and ghee. Stir. Scoop batter into the donut pan. (Use about 1/3 cup of the batter for each of the 6 bagels.)

Sprinkle the onion flakes, sesame seeds, caraway seeds, and poppy seeds on top of the batter. Put on as much as you like!

Bake for 30 minutes.

Allow the bagels to cool.

Store in an airtight container in the fridge.

*For the freshest flaxseed meal, grind your own by placing whole flaxseeds into a blender or food processor and blending until a meal texture is achieved.

Jenny from Hendersonville, TN just won $50 for this recipe and photo! Submit yours here.

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Decadent NutButter Chocolate Chip Cookies with Pecans


Decadent NutButter Chocolate Chip Cookies with Pecans Recipe Photo

Decadent NutButter Chocolate Chip Cookies with Pecans

Servings: 24
Preparation Time: 45 minutes

  • 1/2 cup melted coconut oil, ghee or butter
  • 1/2 cup almond butter (or another natural nut butter)
  • 1/2 cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup almond flour or cashew meal
  • 1/2 cup coconut flour
  • 3/4 cup ground pecans
  • 1 teaspoon real sea salt
  • 1 teaspoon baking powder (aluminum free)
  • 3/4 cup dark chocolate chips
  • pecan halves (optional)

1. Preheat oven to 350 ºF.

2. Combine coconut oil, almond butter, honey, vanilla, and egg in a medium bowl. Mix well. By hand works fine.

3. In a separate small bowl, combine almond flour, coconut flour, ground pecans, salt, and baking powder. Add to wet ingredients and stir to combine. Add chocolate chips and stir again. Allow the batter to sit for 5 minutes to thicken.

4. Scoop dough and place on greased cookie sheet, parchment paper, or use a silpat. Flatten the cookies with the back of a buttered spatula. If you have any pecan halves, press one on the top of each cookie. Oooh, la, la!

5. Bake for 12-14 minutes, or until browned around the edges.

6. Let cool on the baking sheet for a few minutes before removing to a cooling rack.

Makes approximately 2 dozen cookies. Store in fridge or freezer.

Jenny from Hendersonville, TN just won $50 for this recipe and photo! Submit yours here.

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Coconut Cacao Popcorn


Coconut Cacao Popcorn Recipe Photo

Coconut Cacao Popcorn (photo by recipe author)

Servings: 4
Preparation Time: 5 minutes

Melt coconut oil and butter in small saucepan. Add cacao powder and sugar until dissolved and thoroughly mixed. Pour over popped popcorn. Salt to taste, if desired.

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