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Gluten and Dairy Free Chocolate Chunk Muffins

Gluten and Dairy Free Chocolate Chunk Muffins
Gluten and Dairy Free Chocolate Chunk Muffins
photo by recipe author

 

Servings: 12
Preparation Time: 45 minutes

Homemade Coconut Milk:

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

Preheat oven to 350° F.

Grease a 12-cup muffin tin with coconut oil, or use paper liners.

In a large mixing bowl, sift together the coconut flour, sugar, baking soda, and salt. Add the chocolate chunks and stir well.

In a separate bowl, whisk together the melted ghee (or grass-fed butter), coconut milk, eggs and vanilla extract.

Combine the wet and dry ingredients and stir until mixed well. Divide batter evenly into the muffin cups.

Place in the oven for 25-30 minutes, or until done in the center. Let cool in pan before removing.

If desired, drizzle each muffin with melted coconut cream concentrate after muffins have completely cooled.

Sheri from Avon, IN won $50 for this recipe and photo! Submit your recipes here!

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Dairy Free Hot Fudge

Dairy_Free_Hot_Fudge
Dairy Free Hot Fudge
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Homemade Coconut Milk:

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

Mix all ingredients except vanilla in a saucepan over medium-low heat. Bring to a boil and continue stirring for 1-2 minutes. Turn off heat and stir in vanilla. Allow to cool for at least 15 minutes. Serve warm over ice cream.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

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Easy Make-Ahead Gluten and Dairy Free Apple Breakfast Cake

Easy_Make_Ahead_Gluten_and_Dairy_Free_Apple_Breakfast_Cake
Easy Make-Ahead Gluten and Dairy Free Apple Breakfast Cake
photo by recipe author

 

Servings: 8
Preparation Time: 30-45 minutes

Preheat oven to 350° F.

Grease a 9 inch cake pan with 1 teaspoon coconut oil. Add sliced apples, raisins, and pumpkin pie spice to pan. Bake in oven for 15 minutes while you prepare the batter.

In a large bowl mix the coconut flour, baking soda, hemp seeds, and salt. In a medium bowl whisk together eggs, milk, vinegar, and vanilla extract. Add wet ingredient to dry and combine well.

Pour batter into cake pan (over apples) and bake for 20-25 minutes or until a fork inserted in the middle comes out clean.

For best results, chill overnight and serve with organic maple syrup and homemade whipped cream.

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

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Avocado Coconut Mousse with Fresh Berries

Avocado_Coconut_Mousse_with_Fresh_Berries
Avocado Coconut Mousse with Fresh Berries
photo by recipe author

 

Servings: 4
Preparation Time: 10 minutes

  • 2 ripe peaches or 1/2 cup fresh berries
  • 1 medium, ripe avocado, peeled and pitted
  • 4 tablespoons coconut cream concentrate
  • 2 tablespoons honey or sugar
  • pinch salt
  • 1 lemon, juice and zest, optional

Place all ingredients in blender or vitamix and puree until smooth. Place mousse into serving dishes or tart shells and refrigerate at least one hour. Add slices of citrus or fresh ripe berries for garnish, if desired. Serve chilled.

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

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GAPS Chocolate Zucchini Bread

 GAPS_Chocolate_Zucchini_Bread
GAPS Chocolate Zucchini Bread
photo by recipe author

 

Servings: 6 mini loaves
Preparation Time: 25 minutes

Wet ingredients:

Dry ingredients:

Optional:

  • 1/2 cup chopped walnuts

Preheat oven to 350° F.

In large bowl, combine wet ingredients & mix well. Add dry ingredients into bowl and whisk until combined. Pour batter into greased pans and bake for about 18-25 minutes, or until a toothpick inserted in the center comes out clean.

Keeps well in the fridge or in an airtight container on the counter.

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

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No Bake Dairy and Gluten Free Lemon Blueberry Cheesecake

No_Bake_Dairy_and_Gluten_Free_Lemon_Blueberry_Cheesecake
No Bake Dairy and Gluten Free Lemon Blueberry Cheesecake
photo by recipe author

 

Servings: 8-12
Preparation Time: 20-25 minutes active prep + soaking and wait time

Gluten Free Crust:

  • 1/2 cup diced dried plums, or dates
  • 1 cup walnuts
  • 1/4 cup chia seeds
  • 1/2 cup raw honey
  • pinch salt

Filling:

  • 1 1/2 cups raw cashews, soaked overnight in water then drained*
  • 4 tablespoons fresh lemon juice
  • zest from 1 large lemon
  • 6 tablespoons virgin coconut oil, melted
  • 1/2 cup coconut milk**
  • 1/2 cup raw honey
  • 1/2 cup fresh blueberries

Optional Toppings:

Combine diced dried plums, walnuts and chia seeds in a food processor and pulse until finely chopped. Add the honey and salt and pulse again until a paste forms.

Press crust mixture into a 12 inch springform pan. Place pan in the freezer while you prepare the filling.

Combine all of the filling ingredients in a blender and mix until very smooth. Pour the filling into the crust and cover with plastic wrap then freeze for at least 4 hours, or overnight.

Allow cake to thaw at room temperature for about 10-15 minutes.

Top with dried cranberry powder, shredded coconut, cocoa powder, fresh blueberries, and edible or ornamental flowers.

Dip knife in warm water before slicing for easier serving.

Soaking Cashews:

*If you are making this cake last minute and don’t have time to wait, you may let the cashews soak in very hot water for 1 hour instead of overnight.

Homemade Coconut Milk:

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

Recipe and photograph submitted by Orissa. Submit your coconut recipes and photos here!

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Grain Free Coconut Creamsicle Cupcakes

Grain_Free_Coconut_Creamsicle_Cupcakes
Grain Free Coconut Creamsicle Cupcakes
photo by recipe author

 

Servings: 8 regular cupcakes
Preparation Time: 25 minutes

Preheat oven to 350° F.

In a small bowl combine dry ingredients. In a standing mixer combine all wet ingredients and mix well. Add dry ingredients in and mix again for 2 minutes.

Fill cupcake liners 1/3 full and bake till golden brown, approximately 15 minutes. Test to be sure of doneness by inserting a toothpick in the center of a cupcake, it should come out clean.

Let cool completely before frosting with your favorite frosting. (Pictured is a vanilla-orange palmcream frosting.)

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

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Grain and Dairy Free Dreamy Devil’s Food Cupcakes

Grain_and_Dairy_Free_Dreamy_Devils_Food_Cupcakes
Grain and Dairy Free Dreamy Devil’s Food Cupcakes
photo by recipe author

 

Servings: 12-14
Preparation Time: 30 minutes

Preheat oven to 350° F.

Mix all dry ingredients in a small bowl.

In a large standing mixer combine all wet ingredients and mix thoroughly.

Add dry ingredients and mix for 2 minutes.

Fill cupcake liners 1/3 full and bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool completely before frosting with your favorite frosting (pictured here topped with a peanutbutter palmcream frosting and shredded coconut).

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

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