Gluten-free

Coconut Cacao Popcorn

Coconut Cacao Popcorn (photo by recipe author)

Servings: 4
Preparation Time: 5 minutes

4 tablespoons coconut oil
4 tablespoons butter
4 teaspoons raw cacao powder
4 teaspoons sugar (or sweetener of choice)
4 quarts popped popcorn
salt to taste

Melt coconut oil and butter in small saucepan. Add cacao powder and sugar until dissolved and thoroughly mixed. Pour over popped popcorn. Salt to taste, if desired.

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Gluten Free Banana Almond Muffins

Servings: yields 12
Preparation Time: 10 minutes

3 eggs
1/3 cup raw honey
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup heavy cream
4 tablespoons coconut oil or butter, melted
3 overripe bananas, mashed
2 cups homemade almond flour*
1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt

Topping:

2 tablespoons almond flour
1/4 teaspoon freshly grated nutmeg

Preheat oven to 375 degrees F.

Whisk eggs and honey together in a large bowl until well combined. Add extracts, cream, butter/coconut oil and bananas and whisk until well mixed.

Add remaining ingredients and mix until well combined.

Mix topping ingredients together. Divide muffin batter between 12 paper lined muffin cups and sprinkle with topping.

Bake in preheated oven for 20-25 minutes, or until toothpick inserted into center comes out clean.

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

Recipe courtesy Sarah Shilhavy

Coconut Chia Fruit Pudding

Coconut Chia Fruit Pudding (photo by recipe author)

Servings: 1
Preparation Time: 30 minutes

1/2 cup diced fruit of your choice (for this recipe I used strawberries)
1 tablespoon raisins (optional)
1/4 cup coconut milk*
4 teaspoons chia seeds
1/2 cup orange juice
1/8 teaspoon vanilla extract
A dash of organic cinnamon powder (optional)
1 teaspoon shredded coconut

Put the diced fruit and raisins in the serving bowl or a glass. Add coconut milk, chia seeds, orange juice, vanilla extract and cinnamon in a small mixing bowl and stir. Pour this mixture on the top of fruit and raisins. Top with shredded coconut.

Refrigerate for at least 30 minutes (or chill overnight) and serve.

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

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Gluten Free Coconut Cinnamon Roll Cake

Servings: 24
Preparation Time: 20 minutes

BATTER

1 1/2 cups sorghum flour
1 1/4 cups tapioca flour
1/4 cup coconut flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup honey
1 1/2 cups milk
2 eggs
2 teaspoons vanilla extract
1/2 cup melted virgin coconut oil

TOPPING

1 cup butter
1/2 cup honey
1 teaspoon coconut flour
2 tablespoons cinnamon

GLAZE

2 teaspoons vanilla extract
4 tablespoons butter, softened
4 tablespoons soft virgin coconut oil, softened
2 tablespoons honey
pinch salt

Preheat the oven to 350 degrees ÂºF. Generously butter a 9×13″ pan.

Prepare the batter by combining the flours, salt, and baking powder in a large mixing bowl. Make a well in these ingredients and add in the honey, milk, eggs, and vanilla extract. Whisk these together and slowly begin incorporating the surrounding dry ingredients. When these are partially mixed together, pour in the melted coconut oil. Stir together just until combined. Scrape the batter out into prepared 9×13″ pan.

Prepare the topping by combining the butter and honey together in a small saucepan. Put this over low heat and allow them to melt together. Remove from heat and stir in coconut flour and cinnamon.

Scoop the topping on top of the batter into even piles and then use a butter knife to swirl this roughly into the batter. This will be a little messy and may not swirl perfectly but it will all incorporate during baking.

Place cake in oven and bake for 30-35 minutes, or until center is just barely set when a toothpick or knife is inserted.

Remove and allow to cool to room temperature.

Prepare glaze by creaming together all ingredients with a fork. Spread this thinly over cake. Slice and serve.

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Buttery Breakfast Chai

Buttery Breakfast Chai (photo by recipe author)

Servings: 2
Preparation Time: 5 minutes

2 cups of hot, brewed black tea
1 tablespoon grass-fed butter
1 tablespoon organic coconut oil
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1 teaspoon raw honey

Place all ingredients in a blender and blend until frothy. Pour into two glasses and serve hot.

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Gluten Free Carrot Cake with Tangy Vanilla Frosting

Servings: 18
Preparation Time: 1 hour

Cake Ingredients:

1/2 cup coconut flour
1 cup almond flour or cashew meal
2 tablespoons allspice or a mix of cinnamon, nutmeg, and cloves
1/2 teaspoon sea salt
1/2 teaspoon baking soda
6 large organic carrots, finely shredded or chopped
1/2 cup raw honey or real Grade B maple syrup
1 tablespoon organic molasses
1/2 cup unsweetened applesauce
1 tablespoon vanilla extract
1/4 cup melted butter/ghee or coconut oil
6 eggs
Optional: 3/4 cup chopped walnuts or raisins, or both

Frosting Ingredients:

1 cup palm shortening or grass-fed butter, at room temperature
2 tablespoons raw honey
2 tablespoons vanilla extract
1/4 cup tapioca flour
juice of 1/2 a lemon,

Cake directions:

Preheat oven to 350 ÂºF.

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

Servings: 12
Preparation Time: 1 hour

1 large butternut squash, peeled and diced
1 cup fennel bulb, diced
1/4 cup onion, diced
1 tablespoon olive oil
1 teaspoon fresh dried sage
1 teaspoon sea salt
1/2 teaspoon cumin
1/4 teaspoon paprika
1/2 teaspoon black pepper
1/2-1 cup coconut milk*

Preheat oven to 400 degrees ÂºF.

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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