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Gluten Free Banana Almond Muffins


Gluten Free Banana Almond Muffins Recipe Photo

Gluten Free Banana Almond Muffins

Servings: yields 12
Preparation Time: 10 minutes

  • 3 eggs
  • 1/3 cup raw honey
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup heavy cream
  • 4 tablespoons coconut oil or butter, melted
  • 3 overripe bananas, mashed
  • 2 cups homemade almond flour*
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch of salt

Topping:

  • 2 tablespoons almond flour
  • 1/4 teaspoon freshly grated nutmeg

Preheat oven to 375 degrees F.

Whisk eggs and honey together in a large bowl until well combined. Add extracts, cream, butter/coconut oil and bananas and whisk until well mixed.

Add remaining ingredients and mix until well combined.

Mix topping ingredients together. Divide muffin batter between 12 paper lined muffin cups and sprinkle with topping.

Bake in preheated oven for 20-25 minutes, or until toothpick inserted into center comes out clean.

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

Recipe courtesy Sarah Shilhavy

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Gluten Free Coconut Cinnamon Roll Cake


Gluten Free Coconut Cinnamon Roll Cake Recipe Photo

Gluten Free Coconut Cinnamon Roll Cake

Servings: 24
Preparation Time: 20 minutes

BATTER

TOPPING

GLAZE

Preheat the oven to 350 degrees ºF. Generously butter a 9×13″ pan.

Prepare the batter by combining the flours, salt, and baking powder in a large mixing bowl. Make a well in these ingredients and add in the honey, milk, eggs, and vanilla extract. Whisk these together and slowly begin incorporating the surrounding dry ingredients. When these are partially mixed together, pour in the melted coconut oil. Stir together just until combined. Scrape the batter out into prepared 9×13″ pan.

Prepare the topping by combining the butter and honey together in a small saucepan. Put this over low heat and allow them to melt together. Remove from heat and stir in coconut flour and cinnamon.

Scoop the topping on top of the batter into even piles and then use a butter knife to swirl this roughly into the batter. This will be a little messy and may not swirl perfectly but it will all incorporate during baking.

Place cake in oven and bake for 30-35 minutes, or until center is just barely set when a toothpick or knife is inserted.

Remove and allow to cool to room temperature.

Prepare glaze by creaming together all ingredients with a fork. Spread this thinly over cake. Slice and serve.

Shannon from Santa Anna, TX just won $50 for this recipe and photo! Submit yours here.

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Buttery Breakfast Chai


Buttery Breakfast Chai Recipe Photo

Buttery Breakfast Chai (photo by recipe author)

Servings: 2
Preparation Time: 5 minutes

Place all ingredients in a blender and blend until frothy. Pour into two glasses and serve hot.

Angela from Longmont, CO just won $50 for this recipe and photo! Submit yours here.

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Gluten Free Carrot Cake with Tangy Vanilla Frosting


Gluten Free Carrot Cake with Tangy Vanilla Frosting Recipe Photo

Gluten Free Carrot Cake with Tangy Vanilla Frosting

Servings: 18
Preparation Time: 1 hour

Cake Ingredients:

Frosting Ingredients:

Cake directions:

Preheat oven to 350 ºF.

In a large mixing bowl, combine dry ingredients. Add in wet ingredients and blend again with your mixer. Mix in optional nuts and raisins.

Grease a 9X13 glass cake pan with coconut oil or 2 round cake pans. Pour batter into pan(s).

Bake times: Large pan: 35-45 minutes. Round pans: 35 minutes. Cake is done when tester inserted into center of cake comes out clean.

Cool completely.

Top with Tangy Vanilla Frosting. Store in fridge (no preservatives here!)

Frosting directions:

Blend the ingredients until light and fluffy. It will take several minutes on high speed with an electric mixer.

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

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Gluten Free Pumpkin Bread & Muffins


Gluten Free Pumpkin Bread & Muffins Recipe Photo

Gluten Free Pumpkin Bread & Muffins (photo by recipe author)

Servings: 12
Preparation Time: 1 hour

Preheat oven to 350 ºF.

In a large mixing bowl, combine dry ingredients. Add in wet ingredients and blend again with your mixer. Mix in chocolate chips if using.

Grease 4 mini loaf pans with coconut oil or 1 large loaf pan or 12 muffin liners. Pour batter into your pans.

Bake times: Mini loaves: 35-40 min. Large loaf: 60-70 min. Muffins: 30-35 min. Check with a toothpick.

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

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Key Lime Coconut Candies


Key Lime Coconut Candies Recipe Photo

Key Lime Coconut Candies (photo by recipe author)

Servings: 12-16
Preparation Time: 10 minutes

In a small bowl, stir together all of the ingredients, reserving half of the lime zest. Spoon the mixture into candy cup wrappers.

Sprinkle the reserved lime zest over the tops of the candies and then refrigerate until firm. This makes about a dozen if you use large candy cups, or up to two dozen small ones.

Store in the refrigerator.

Angela from Longmont, CO just won $50 for this recipe and photo! Submit yours here.

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No Bake Triple Coconut Seed Bars


No Bake Triple Coconut Seed Bars Recipe Photo

No Bake Triple Coconut Seed Bars (photo by recipe author)

Servings: 20
Preparation Time: 10 minutes

In a large mixing bowl, combine coconut cream concentrate with coconut oil, vanilla, and raw honey. Stir well with a fork until combined.

Add the coconut flakes, chia seeds, hemp seeds, flax seeds, tapioca starch, and salt. Combine very thoroughly with a fork until homogenous.

Scrape mixture into a 9×13 pan. Pat down evenly with a spatula or clean hands. Cover and refrigerate several hours, or until hardened.

Remove from refrigerator and cut into 2″ squares. Return to refrigerator for storage. Makes a great high-energy gluten-free snack!

Shannon from Santa Anna, TX just won $50 for this recipe and photo! Submit yours here.

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Honey Whole Grain Einkorn Banana Bread


Honey Whole Grain Einkorn Banana Bread Recipe Photo

Honey Whole Grain Einkorn Banana Bread

Servings: 8
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF. Grease a loaf pan with additional coconut oil or butter. Set aside.

Whisk flour, salt, baking soda and cinnamon together. In a separate bowl beat eggs and honey together until well combined. Pour oil in while still beating and add bananas, sour cream and vanilla. Add flour mixture and chocolate chips (if using) and quickly mix just until almost completely combined. Batter should still be lumpy.

Pour into prepared loaf pan and bake for 45-60 minutes, when a toothpick inserted into center comes out clean.

Recipe courtesy Sarah Shilhavy

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