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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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Grain Free Cookie Dough Bites

Grain Free Cookie Dough Bites Photo

Grain Free Cookie Dough Bites photo by recipe author

Servings: 20
Preparation Time: 40 minutes

In a mixing bowl, blend oil, shortening and sugar until creamy. Add in vanilla, flours and almond milk (start with 1 tablespoon and add the other if necessary to get dough to form).

Mix until dough forms and fold in 1/2 cup chocolate chips. Melt remaining chocolate chips and drizzle over cookie dough bites. Refrigerate for at least 30 minutes prior to serving. Store in the fridge for up to a week.

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

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Holiday Cranberry Coconut Flour Muffins

Holiday Cranberry Coconut Flour Muffins Photo

Holiday Cranberry Coconut Flour Muffins photo by recipe author

Servings: 6 muffins/12 mini muffins
Preparation Time: 30 minutes

1. Preheat oven to 360 ºF/180 ºC and grease a 12 cup mini muffin tin.

2. In a mixing bowl, whisk together the coconut flour, salt, starch and baking soda.

3. In a smaller bowl, beat together the eggs, coconut oil, maple syrup, and vanilla for about 1 minute.

4. Add the liquid ingredients to the dry ingredients and mix with a hand mixer on medium speed for one-two minutes or until well combined.

5. Stir in the cranberries (cut into pieces).

6. Spoon the batter evenly into the muffin cups. Bake for 20 – 25 minutes until a toothpick inserted in center of a muffin comes out clean (unless it hits a blueberry).

7. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

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Gluten Free Pecan Crescent Cookies

Gluten Free Pecan Crescent Cookies Photo

Gluten Free Pecan Crescent Cookies photo by recipe author

 

Servings: 30
Preparation Time: 1 hour 30 minutes

Preheat oven to 375 degrees ºF.

In a bowl, combine shortening, vanilla extract, almond extract and honey. Cream together until smooth.

Add in flours, starch, salt and pecans until dough forms. Wrap dough ball in plastic wrap and refrigerate for about an hour. Form into boomerangs and place on a greased or lined baking sheet.

Bake in preheated oven for about 15 minutes or until edges start to brown. Let cool completely. Dust in powdered sugar if desired. Store in a sealed container.

*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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Spicy Pumpkin Pie Coconut Coffee

Spicy Pumpkin Pie Coconut Coffee Photo

Spicy Pumpkin Pie Coconut Coffee photo by recipe author

 

Servings: 1
Preparation Time 5 minutes

Brew your cup of coffee. Add all the rest of the ingredients and blend until frothy. Sprinkle with additional pumpkin pie spice.

Drink while piping hot!

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Maple Glazed Carrots with Coconut Oil

Maple Glazed Carrots with Coconut Oil Photo

Maple Glazed Carrots with Coconut Oil photo by recipe author

 

Servings: 4-6
Preparation Time 30 minutes

Cook carrots in a skillet with just enough water to cover them. Add dried rosemary and mix well. Bring to a boil over medium heat and simmer until the water has evaporated and the carrots are soft.

Stir in the coconut oil, maple syrup, salt and pepper and cook for another 2-3 minutes over low heat.

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Kefir-Soaked Baked Buckwheat Porridge


Carrot Coconut Muffins Photo

Kefir-Soaked Baked Buckwheat Porridge photo by recipe author

Servings: 4-6
Preparation Time 75 minutes

Combine the buckwheat, chia seeds, and kefir in a medium bowl. Leave to soak overnight or for 12-24 hours.

In the morning, preheat the oven to 350 degrees ºF. Butter a 10″ cast-iron skillet.

Beat eggs in a small bowl and add to soaked buckwheat mixture. Mix seeds, coconut oil, cinnamon, vanilla, honey, coconut flour, and salt into buckwheat mixture until everything is evenly combined.

Pour mixture into buttered skillet and place in oven. Bake 50-60 minutes or until edges begin to brown and middle is set.

Allow to cool for 10 minutes before serving. Scoop into bowls and top with fresh fruit and raw milk, yogurt, or kefir.

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