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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.

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Roasted Butternut & Fennel Soup


Roasted Butternut and Fennel Soup Recipe Photo

Servings: 12
Preparation Time: 1 hour

Preheat oven to 400 degrees ºF.

In a large roasting pan, combine squash, fennel, onion, olive oil, sage, salt, cumin, paprika and pepper. Stir until all veggies are coated with oil and seasonings. Roast in preheated oven for about 30 minutes or until soft.

Pour roasted vegetables into a large pan. Add in 1/2 cup milk. Using an immersion blender, blend squash and milk together until smooth. Add in additional milk as necessary to get desired consistency. If necessary, warm soup on stovetop.

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

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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.

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Coconut Cilantro Chutney


Coconut Cilantro Chutney Recipe Photo

Coconut Cilantro Chutney (photo by recipe author)

Servings: 1/4 cup
Preparation Time: 10 minutes

  • 3 tablespoons unsweetened shredded coconut
  • 1/3 cup fresh organic cilantro chopped (weighed approximately 0.80 oz)
  • 1/8 teaspoon Himalayan pink salt
  • 1 green Thai chili pepper
  • 1/4 teaspoon chopped ginger
  • 1 teaspoon organic cumin seeds
  • 1/4 cup water
  • 1 teaspoon lemon juice

Pulse all of the ingredients in a food processor, except water and lemon juice. Add water as necessary to get the desired consistency. Pulse again. Remove in a serving bowl. Finally add the lemon juice over chutney and mix well.

Serve fresh. Can be enjoyed with tortilla chips or used like pesto in a sandwich. This chutney can be stored in an airtight container for up to a week in the refrigerator.

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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.

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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!

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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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Flourless Pumpkin Coconut Butter Cookies


Flourless Pumpkin Coconut Butter Cookies Recipe Photo

Flourless Pumpkin Coconut Butter Cookies

Servings: 15-18
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF.

Place the coconut cream concentrate, pumpkin and egg in a food processor and combine until smooth. Add in the sweetener, spices and salt and mix well. Place the batter in a bowl and stir in chocolate chips, if using.

Spoon the dough onto a parchment lined cookie sheet. Slightly press down the dough since these will not spread. If dough is too sticky, bake for a few minutes, remove and then you will be able to press down.

Bake in preheated oven for about 15 minutes. Remove cookies and place on a cooling rack to set up. Store in an airtight container, I prefer a glass jar.

Notes
*To soften the coconut cream concentrate, place the jar into a saucepan filed with water. Heat over medium heat until it has softened.

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