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Shrimp and Coconut Fritters

Shrimp_and_Coconut_Fritters
Shrimp and Coconut Fritters
photo by recipe author

Servings: 6
Preparation Time:  15 minutes

  • 1 1/2 pounds raw shrimp, peeled and deveined
  • 1/2 cup unsweetened, shredded coconut
  • 1 egg
  • 2 green onions, trimmed and chopped
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon salt (or to taste)
  • 1/4 cup coconut oil, to fry the fritters

Coarsely chop half of the shrimp, and set them aside. Place the rest of the shrimp in a food processor along with the coconut, egg, green onions, ginger, and salt. Pulse until you have a chunky paste. Transfer the paste to a mixing bowl, and fold in the chopped shrimp.

Heat enough coconut oil to just cover the bottom of your skillet. Adjust the heat to medium-high, and drop in the fritter batter in portions of about a quarter of a cup. Cook for 2-3 minutes per side, or until golden and cooked through. Remove the cooked fritters to drain on paper towels. Serve hot. This makes about ten fritters.

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Coconut Flour Flatbread

Coconut_Flour_Flatbread
Coconut Flour Flatbread
photo by recipe author

Servings: 2-4 flatbreads
Preparation Time: 15-20 minutes

1 large egg or 2 egg whites
1 tablespoon coconut flour
1 tablespoon nutritional yeast
1 teaspoon dried, minced onion
1/4 teaspoon (more or less to taste) yellow curry powder
1/8 teaspoon baking soda (half of a quarter teaspoon)
1/8 teaspoon baking powder
a pinch or two of sea salt
2-4 tablespoons milk of choice or water
Healthy fats for frying, such as coconut oil or butter

Whisk one large egg or two egg whites. Add remaining ingredients and mix well. Let the mixture sit a few minutes to let the coconut flour absorb the liquid. You may need up to four tablespoons of liquid to get the consistency you like. If you want to make square, bread-shaped flatbreads for sandwiches, you’ll want a batter slightly thicker than pancake batter.

Heat a cast iron skillet over medium high heat and add a couple teaspoons or so of fat to melt. When water droplets sizzle in the pan it’s ready for your flatbreads.

For two flatbreads, pour half the batter in the pan and shape as desired. Cook like a pancake, flipping when the edges are dry and there are small bubbles on the surface. Repeat with remaining batter.

For four flatbreads, spoon about two tablespoons of batter into the pan for each flatbread, shaping as desired. Cook like a pancake.

Let them cool if you’re going to use for cold sandwiches, or for grilled sandwiches, let them cool enough to handle safely. Then butter the sides and use like you would for grilled cheese.

You can add any seasonings to these flatbreads to change the flavors, such as Italian, Creole for something spicy, or leave out savory spices and nutritional yeast and add stevia and cinnamon for something sweet.

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Healthy Coconut Peanut Butter Walnut Fudge

Healthy_Coconut_Peanut_Butter_Walnut_Fudge
Healthy Coconut Peanut Butter Walnut Fudge
photo by recipe author

Servings: 35
Preparation Time: 10 minutes

Grease a small container (mine measured 7″ x 5″) and place a piece of parchment paper in the bottom, leaving enough on the edges for a handle.

If your coconut cream concentrate is not easy to stir, warm over low heat.

Mix all ingredients together and place in the container. Add honey to your taste preference.

The mixture will be quite thick. Use the back of a spoon to flatten the mixture into the container.

Place in freezer for 15-30 minutes or refrigerate for several hours. Keep chilled or frozen as it will melt at warmer room temperatures. This mixture could also be used as frosting.

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Gluten Free Shrimp Dumplings

Gluten_Free_Shrimp_Dumplings
Gluten Free Shrimp Dumplings
photo by recipe author

Servings: 4
Preparation Time:  25 minutes

Place all of your ingredients except the stock in a food processor, and pulse until the mixture is fairly smooth.

Refrigerate the mixture for 30 minutes so it will firm up.

In a deep skillet or a wok pan, heat about a quart of stock to a simmer–you want at least two inches of liquid to be able to poach the dumplings.

When the stock comes to a simmer, use two spoons to form the shrimp mixture into ovals, and drop them into the stock. Repeat until you have a total of 8. Let them simmer for 6-8 minutes, turning them once. Do not let the stock boil, just keep it at a simmer.

Once the dumplings are cooked through, either drain them well before browning them in coconut oil to serve as an appetizer, or add lightly steamed vegetables to the pot and serve the dumplings hot as a soup course.

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Gluten Free Pumpkin Drop Scones

Gluten Free Pumpkin Drop Scones Photo
Gluten Free Pumpkin Drop Scones
photo by recipe author

Servings: 8
Preparation Time: 10 minutes

Preheat your oven to 350 ºF. Line your baking sheet with parchment paper.

Add the pumpkin puree, eggs, sugar, coconut oil and vanilla into a mixing bowl and cream together until well combined.

In another bowl, combine the remaining dry ingredients and slowly mix into the wet ingredients.

Using a 1/3 of a cup scoop, scoop out batter and flatten a little on the baking sheet.

Bake at 350 for 15-18 minutes, until firm to the touch.

Remove from oven and let cool a little before topping with your glaze of choice.

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.

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Gluten Free Holiday Fruit Pie

Gluten Free Holiday Fruit Pie Photo
Gluten Free Holiday Fruit Pie
photo by recipe author

Servings: 8
Preparation Time: 1 hour

Filling Ingredients:

  • 2 cups cranberries
  • 1/2 cup water
  • 1/4 cup raw honey
  • 1 apple, peeled and thinly sliced
  • 1 cup pineapple, diced
  • 1 teaspoon cinnamon
  • 1/4 cup arrowroot starch

Preheat oven to 350 degrees ºF.

In a mixing bowl, combine almond flour, coconut flour, 2/3 cup arrowroot starch, salt and baking powder. Cut in shortening, vinegar and 1 tablespoon honey until mixture is crumbly. Slowly add in a little water while mixing until dough forms.

Roll out dough on a lightly floured surface until about 1/4″ thick. Place dough in a deep dish pie plate. Save any remaining dough to make a lattice top crust if desired.

In a saucepan, bring cranberries, 1/2 cup water and 1/4 cup raw honey to a boil. Simmer about 10 minutes until cranberries have popped and most of water is absorbed. In a large bowl, combine cranberry mixture, pineapple, apple, cinnamon and 1/4 cup arrowroot starch. Pour into pie crust. Top with lattice crust or a whole crust top if desired.

Bake for about 40-50 minutes or until crust starts to brown.

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Coconut Maple Pumpkin Ramekins

Coconut Maple Pumpkin Ramekins Photo
Coconut Maple Pumpkin Ramekins
photo by recipe author

Servings: 6
Preparation Time: 5 minutes

Preheat oven to 350 degrees ºF.

Place coconut cream concentrate in a small bowl and pour hot water on top. Let sit for a minute or so and then stir to combine.

Place the eggs, pumpkin pie mix, vanilla, maple syrup and coconut cream concentrate mixture into a blender jar. Blend for 1 minute until smooth and creamy. Pour into 6 ramekins.

Bake for 45 minutes. Center should be set and knife should come out clean. Let cool for 15 minutes and then drizzle with maple syrup. Serve warm or at room temperature.

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Gluten Free Snickerdoodles

Gluten Free Snickerdoodles Photo

Gluten Free Snickerdoodles photo by recipe author

 

Servings: 20 cookies
Preparation Time: 30 minutes

Mixture for sprinkling:

  • 1 teaspoon cinnamon
  • 2 tablespoons sugar

Preheat oven to 350 degrees ºF.

Stir the butter/coconut oil, honey, egg, and vanilla until uniform. (Mixing this recipe by hand works fine.)

In a separate bowl, mix the nut flour, tapioca flour, coconut flour, baking soda, cinnamon, and salt.

Add dry ingredients into the wet. Allow to sit a few minutes to thicken.

Use a cookie scoop to place balls of dough on a cookie sheet lined with parchment paper. Flatten a little with a buttered spatula.

Sprinkle tops with cinnamon and sugar mixture.

Bake approximately 12 minutes, until slightly golden. Cool a few minutes on the cookie sheet before moving them to a rack.

Keep in an air-tight container in the fridge.

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

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