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Gluten Free Zucchini Bread

Gluten_Free_Zucchini_Bread
Gluten Free Zucchini Bread
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

Preheat oven to 350 °F

Grease a glass loaf pan or muffin liners. In a small bowl, combine both flours, cinnamon, baking soda, and salt.

In a large bowl, using a whisk or a hand mixer, combine eggs, vanilla, honey, melted butter/ghee, and zucchini.

Add the dry mixture to the wet ingredients. Mix just until smooth. Do not over mix, it will start to separate. Pour batter into greased pan, or muffin liners.

Bake loaf for 60-65 minutes, or until toothpick comes out clean. Alternately, bake muffins for 30-35 minutes.

Allow to cool before serving. Stores well in fridge.

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

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your coconut recipes and photos!

 

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Gluten Free Walnut Carrot Cupcakes

 Gluten_Free_Walnut_Carrot_Cupcakes
Gluten Free Walnut Carrot Cupcakes
photo by recipe author

Servings: 24
Preparation Time: 30 minutes

Walnut Carrot Cupcakes:

Coconut Cream Frosting:

  • 2 cups coconut milk*
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1-3 teaspoons arrowroot starch

Preheat oven to 350 °F

In a mixing bowl, cream together oil or shortening, applesauce, honey and sugar until smooth. Add in eggs, one at a time until smooth. Add in cinnamon, nutmeg, salt, baking powder and vanilla. Slowly add in flour and milk, alternating and beat until just combined. Fold in carrots and walnuts.

Using an ice cream scoop, spoon batter into lined cupcake tins. Bake for about 20-25 minutes or until cooked through.

Cool completely on wire racks before frosting.

In a mixing bowl using the whisk attachment, whip together coconut milk, honey, vanilla and 1 teaspoon arrowroot starch. Mix for several minutes or until completely smooth and whipped, adding more arrowroot starch (1/2 teaspoon at a time) if necessary to thicken. Spread frosting over cooled cupcakes or pipe using a pastry bag, if desired.

Store cupcakes in fridge or coconut frosting will melt.

*Gluten Free Flour Mix:

Makes 3 cups

  • 2 cups brown rice flour
  • 2/3 cup tapioca starch/flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Gluten Free Salted Caramel Peanut Butter Cookies

Gluten_Free_Salted_Caramel_Peanut_Butter_Cookies
Gluten Free Salted Caramel Peanut Butter Cookies
photo by recipe author

 

Servings: 30
Preparation Time: 15 minutes

In a large mixing bowl, cream together butter, peanut butter, and honey. Add in vanilla and egg until smooth. Add in flour, baking soda and baking powder.

Using a cookie scoop or your hands, form cookie balls that are about 1 inch in size. Place on a baking sheet lined with parchment paper. Carefully press cookies down with a fork. Sprinkle over a little sea salt on each cookie.

Bake at 375 °F for about 10 minutes or until slightly brown. Let cookies cool completely.

*Gluten Free Flour Mix:

Makes 3 cups

  • 2 cups brown rice flour
  • 2/3 cup tapioca starch/flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Salmon with Coconut Milk Sauce

Salmon_with_Coconut_Milk_Sauce
Salmon with Coconut Milk Sauce
photo by recipe author

 

Servings: 2-4
Preparation Time: 40 minutes

In a large pot, over medium heat, add 2 tablespoons of coconut oil and fresh ginger. Stir for a minute as the pan warms up. Add diced tomatoes to pot and cook while stirring for 3-4 minutes. Add 1 cup coconut milk, lower the heat, cover the pot and let simmer 12-15 minutes.

Rub coriander spice, salt and pepper into salmon steaks.

In a grill pan, over medium-high heat, add 2 tablespoons of coconut oil. Pour coconut sauce into the grill pan. Place all four salmon steaks in the pan, in the sauce. Cook salmon steaks for 8 minutes on each side (depending on thickness, time might be less).

Place salmon steaks on a bed of vegetable rice and spoon the coconut sauce over top. Serve hot!

Note: To make vegetable rice – prepare brown rice as usual, including half a cup finely chopped broccoli, 3/4 cup finely chopped mushrooms, and two minced garlic cloves.

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

Emily from Durham, North Carolina won $50 for this recipe and photo! Submit yours here!

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Orange Dream Cake

Orange_Dream_Cake
Orange Dream Cake
photo by recipe author

 

Servings: 24
Preparation Time: 45 minutes

  • zest of 1 large organic orange
  • juice of the same orange (approximately 1/4 cup)
  • 3/4 cup heavy cream or yogurt
  • 2 large eggs
  • 1/4 cup melted coconut oil/butter/ghee
  • 1 tablespoon vanilla extract
  • 1/2 cup raw honey
  • 2 cups almond flour/cashew flour
  • 1 cup pecan meal
  • 1/4 cup coconut flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt

Preheat oven to 350 °F

Grate the zest of the orange first, then juice it. In a large bowl, mix wet ingredients (by hand works fine). In another bowl, combine dry ingredients. Pour the dry into the wet and stir again.

Spread the batter into a well-oiled 9X13 glass baking dish. Bake 25-30 minutes. Top with optional chocolate chips, allow to melt, and spread.

Cool before cutting. Store in fridge.

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

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Super-Protein-Fudgealistic

Super-Protein-Fudgealistic
Super-Protein-Fudgealistic
photo by recipe author

Servings: Approximately 14
Preparation Time:  30 minutes

On low heat, warm the peanut butter until smooth. Remove from heat and add honey and coconut oil, and mix well.

Transfer to a food processor and add drained white beans, protein powder, vanilla, salt, and heavy cream. Mix well.

Transfer to a bowl and mix in dried coconut, walnuts, and chocolate chips.

Transfer into a 9×9 square pan for a thick, chunky fudge. Refrigerate until firm. Cut into squares and enjoy.

Prepared by Lynelle. Photo by Orissa.

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Triple Chocolate Cake

Triple_Chocolate_Cake
Triple Chocolate Cake
photo by recipe author

 

Servings: 8
Preparation Time: 40 min

Preheat oven to 325 °F

Grease a small cake pan very well and dust with coconut flour. Alternately, grease 8 lined cupcake tins, or 24 mini cupcakes tins.

Combine the cocoa, coconut flour, baking powder, and sea salt.  Add the eggs, honey, vanilla, and butter/coconut oil.  Add in the chocolate chips.  Pour batter into pan (or muffin tins) and spread flat.

Bake the cake for about 30 minutes. Bake cupcakes for about 20 minutes. (A toothpick should come out clean).

Remove from oven and allow to cool completely before topping with chocolate ganache frosting.

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

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Cabbage and Brat Skillet

Cabbage_and_Brat_Skillet
Cabbage and Brat Skillet
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

In a large skillet, melt coconut oil. Add potatoes, cabbage and onion. Saute over medium heat for about 15 minutes or until potatoes are cooked through and start to brown. Add bison brats and spices. Cook for an additional 10 minutes. Top with a drizzle of mustard, if desired.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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