Feed

Gluten-free

  • Home
  • Tag: Gluten-free

Tomato Coconut Soup


Tomato Coconut Soup Recipe photo

 

Servings: 2
Preparation Time: 30 minutes

Chop the onion and tomatoes roughly. In a saucepan, add the chopped tomatoes, chopped onion, whole black peppers, clove, cinnamon, ginger and garlic. Mix well. Cover and heat on a medium to low heat. Stir intermittently.

Turn the heat off once the tomatoes and onions are well cooked. This will take around 15-20 minutes. Alternately, the mixture can be cooked in a pressure cooker.

Once done, allow the mixture to cool to room temperature. Using a blender or immersion blender, blend the mixture till you get a soup like consistency. Transfer this to the saucepan. Add sugar, salt and coconut milk. Mix well and let the soup boil once. Turn off the heat and serve hot.

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

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

Read More

Crispy Juicer Pulp Coconut Crackers


Crispy Juicer Pulp Coconut Crackers Recipe photo

Crispy Juicer Pulp Coconut Crackers (photo by recipe author)

Put your leftover juicing pulp to use! Mine usually has beet, carrot, zucchini, cucumber, some ginger and maybe apple.

Servings: yields 4 dozen
Preparation Time: 20 minutes

1. Process ingredients in food processor. You will need to do this in batches, add enough water to make to make a workable dough that holds it’s shape but gets nicely chopped up. Bigger pieces of cucumber skin may need to be picked out.

2. Adjust herbs and spices to taste, remember these shrink so the flavor will be concentrated.

3. Using fruit leather sheets or parchment paper, use your hands to spread it out to 1/4″ or less thickness. Score into crackers.

4. Dehydrate at 135 ºF in the dehydrator. Turn crackers over when firm and dry on top. They are done when dry right through and crisp.

5. Break apart and store in an airtight container.

These are great as is, with butter, cheese, nut butter or whatever!

Ina from Creston, BC, Canada just won $50 for this recipe and photo! Submit yours here.

Read More

Coconut Flour Applesauce Spice Bread


Coconut Flour Applesauce Spice Bread Recipe photo

Coconut Flour Applesauce Spice Bread (photo by recipe author)

Servings: 10
Preparation Time: 1 hour

Dry Ingredients:

  • 3/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon ginger

Wet Ingredients:

1. Preheat oven to 350 degrees ºF.

2. In a large bowl, combine dry ingredients.

3. In a medium bowl, combine wet ingredients (by hand works fine).

4. Pour wet ingredients into dry and blend until evenly combined.

5. Grease pan(s). Pour batter into 3 mini loaf pans or 1 large glass loaf pan.

6. Bake for 35-40 minutes in mini pans. Bake 65-70 minutes for 1 large loaf.

7. Allow to cool completely. Store in fridge

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

Read More

Blueberry Coconut Cream “Ice Cream” Sandwiches


Blueberry Coconut Cream Ice Cream Sandwiches Recipe photo

Blueberry Coconut Cream “Ice Cream” Sandwiches (photo by recipe author)

Servings: About 8
Preparation Time: 30 minutes

  • 3 large eggs
  • sweetener of choice, to taste
  • Dash of vanilla extract
  • 1/4 cup of heavy cream or coconut cream
  • 5 tablespoons coconut flour
  • 1/2 cup of fresh or frozen blueberries
  • 1/8 cup – 1/4 cup of milk of choice (If your dough is too dry)
  • 13-15 oz coconut cream or full fat coconut milk, refrigerated overnight

Preheat oven to 300 degrees ºF

Line a cookie sheet with parchment paper. In a large bowl, whisk together eggs, sweetener, vanilla and cream until well mixed. Sift the coconut flour into the egg mixture and mix until smooth.

Wait for a few minutes until thick. Add the blueberries and milk if needed. Drop 1 tablespoon sized cookies onto cookie sheet. (You can make them bigger if you would like!) Flatten into cookies.

Bake until golden with golden brown edges or until you think they are ready. It took mine about 20 minutes. Let cool enough to handle then transfer to fridge to get firm and cool.

Using a mixer, beat coconut cream or coconut milk until fluffy and stiff peaks start to form. Chill until firm enough to be sandwiched in cookies.Sandwich 1 tablespoon of filling between 2 cookies. Put in freezer overnight or until you think they are ready to eat.

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

Leah from Cookeville, TN just won $50 for this recipe and photo! Submit yours here.

Read More

Flourless Ginger Turmeric Cookies

 

Flourless Ginger Turmeric Cookies Recipe photo

Flourless Ginger Turmeric Cookies (photo by recipe author)

Servings: 15
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF.

Place the coconut butter, egg and vanilla in a food processor and combine.

Add in the sweetener, soda and all spices, blend until combined.

Form dough into 1 inch balls and place on a parchment lined cookie sheet. Press each cookie down with your palm, these don’t spread much

Bake in preheated oven 10-15 minutes or until a bit brown.

These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden up as they cool.

Store in an airtight container.

*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil, save it for another use.

Kate from Highlands Ranch, CO just won $50 for this recipe and photo! Submit yours here.

 

Read More

Chicken Fried Rice


Gluten Free Coconut Banana Pancakes Recipe photo

Chicken Fried Rice (photo by recipe author)

Servings: 12
Preparation Time: 1 hour

  • 2 pounds chicken breasts
  • ¼ cup coconut oil
  • 2 cups diced onion (or 2 small/ 1 large onion)
  • Himalayan Salt, to taste
  • 3 cups dried rice, pre-cooked according to package directions
  • 12-16 cloves garlic, pressed
  • 8 free range eggs
  • 1-2 tablespoons organic fermented soy sauce – to taste
  • 2 teaspoons toasted sesame oil
  • Freshly grated ginger (to taste)
  • 40 oz frozen mixed vegetables of choice
  • Black Pepper, to taste
  • Chopped green onions (optional)
  • Drained baby corn (optional)
  • Black or white sesame seeds, to taste (optional)

1. Cut up your chicken into small cubes (½ to 1 inch pieces).

2. In an 8 quart enamel cast iron pot (or wok), add your coconut oil, onions and chicken. Sprinkle with a layer of salt. Cook on medium-high heat until the chicken is thoroughly cooked. Add the garlic and ginger as the chicken is cooking. Note: If your onions are fresh (not frozen), then cook those down for about 4 minutes first, then add chicken.

3. Add frozen vegetables. Sprinkle a little salt over the surface again. Cook on medium-high heat until the vegetables are warmed through, about 10 minutes, sometimes covering the pot with its lid. While the veggies are cooking, crack all of your eggs into a bowl.

4. Push the pot contents to one side as best you can. Add the eggs to the emptier side and let them cook, scraping the cooked portions from the bottom. Season with a little salt and pepper as they cook. They will likely take about 5-10 minutes to completely cook. Once the eggs cook completely, incorporate them into the chicken and veggies.

5. Add your cooked rice, soy sauce and sesame oil. Stir to completely combine. Done!

6. Portion out your servings and top with chopped green onions and sesame seeds, if desired. Left-overs reheat beautifully on the stovetop. Just add a little water to the bottom of the pan.

Quick tips:

Recipe can easily be cut in ½ or quartered for desired servings.

You can omit chicken breasts on nights when you 1. don’t have any or 2. need a quicker meal.

I buy my organic onions in bulk. I dice many pounds all at once in a month and freeze them for quick access and faster cooking times.

Tamara from Spring, TX just won $50 for this recipe and photo! Submit yours here.

Read More

Gluten Free Coconut Banana Pancakes


Gluten Free Coconut Banana Pancakes Recipe photo

Gluten Free Coconut Banana Pancakes (photo by recipe author)

Servings: 4-5
Preparation Time: 5-10 minutes

1. In a large bowl whisk together the eggs, maple syrup, coconut milk/water, coconut oil, coconut flour and baking soda until well mixed.

2. In a small bowl mash the banana then add to the rest of the mixture.

3. Add 2 tablespoons of mixture to a lightly oiled pan (coconut oil). Slightly flatten with spoon. Let it cook on low/medium heat for 2 minutes then flip. Mash the second side down to flatten the pancake. You want both sides slightly brown.

4. Top with butter, coconut oil, syrup, and fruit as desired.

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

Kurt from Marble Falls, TX just won $50 for this recipe and photo! Submit yours here.

Read More

Coconut Butter Focaccia


Coconut Butter Focaccia Recipe photo

Coconut Butter Focaccia (photo by recipe author)

Servings: 6-8
Preparation Time: 10 minutes

Preheat the oven to 375 degrees ºF.

Place the warmed coconut butter into your blender along with the eggs, olive oil, salt, and garlic. Blend until the mixture is fairly smooth–it will be thick. The coconut butter solidifies if it comes into contact with cold, so make sure your eggs are at room temperature.

Cut a piece of parchment paper to fit a cookie sheet. Place the parchment on the cookie sheet and then lightly butter or oil the parchment paper. Spread the batter into a rectangle that is about 10 by 12 inches, of a fairly even thickness. Sprinkle the rosemary and other toppings over the batter.

Bake for 25-30 minutes, or until the edges of the focaccia are lightly browned. Remove and cool for a few minutes before cutting into squares to serve.

Angela from Longmont, CO just won $50 for this recipe and photo! Submit yours here.

Read More