Gluten-free

Roasted Carrot Medley

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

2 tablespoons organic virgin coconut oil
2 pounds carrots, peeled and thinly sliced on the diagonal
1/2 cup slivered raw almonds
2 cloves garlic, minced
salt and ground black pepper to taste
2 teaspoons raw honey
2 tablespoons unpasteurized apple cider vinegar
1/3 cup dried organic cranberries
1/2 cup crumbled raw feta cheese

1. Preheat an oven to 400 degrees F (200 degrees C).

2. Warm virgin coconut oil in small saucepan over low heat. Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the melted virgin coconut oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.

3. Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.

4. Once cool, return the carrots to the mixing bowl, and drizzle with raw honey and vinegar; toss until coated. Add the cranberries and feta; toss again until evenly mixed. Serve Cool.

Recipe submitted by Jodi, Lehi, UT

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Coconut Oil Sautéed Carrots

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4

5-6 large fresh carrots
1 large yellow onion
coconut oil
butter
salt, to taste (optional)

Wash and cut fresh carrots into julienne strips (we use a vidalia dicer tool). Slice onion into thin rings.

Heat coconut oil and butter in a skillet, using as much as needed. Sauté carrots and onions over high heat until tender and browned.

Add salt to taste before serving, if desired.

Recipe submitted by Susan, Peoria, AZ

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Gluten Free Navajo Fry Bread & Navajo Tacos

Gluten Free Navajo Fry Bread and Navajo Tacos

photo by recipe author

Servings: 4-6
Preparation Time: 30 minutes

Navajo Fry Bread:

3/4 cup brown rice flour
1/4 cup coconut flour
1/4 cup sweet white sorghum flour
1/4 cup tapioca flour
1/4 cup quinoa flour
3 teaspoon baking powder
1 teaspoon Himalayan salt
1 tablespoon organic evaporated cane sugar
1 tablespoon organic butter (or shortening)
3/4 cup water (or more as needed to moisten to workable texture)
oil for frying (expeller pressed coconut, or palm oil)

Mix all dry ingredients together in a large bowl. Cut in butter (or shortening) using a pastry cutter or fork until it is fully assimilated into flour mixture.

Add water and stir with wooden spoon until mixture is fully incorporated. You should be able to squeeze it and have it stick together. Add in a small amount of water, if necessary. Let dough rest for 10-15 minutes.

Heat 2″-3″ of oil in a deep heavy pan to approx. 350-360 degrees F. Test oil by dropping a tiny amount of dough into it and see that it begins to sizzle and cook immediately, but not too hot or it will burn quickly.

Take a golf ball (or slightly larger) size piece of dough and place in between two pieces of wax paper, then flatten with a rolling pin or press with your hand until it is no thicker then 1/4″ and approx. 5″ in diameter (the thinner the better!). Handle dough carefully as it is delicate and will break apart easily.

Peel away dough disc from paper and lay in your palm, then gently slide it into the hot oil. Fry for approx. 1-2 minutes on each side, flipping carefully with a spatula while using a fork to steady the flip so as not to splash hot oil on yourself; then drain on paper towels. Keep warm in 250 degree F. oven until all fry bread is cooked.

Serve with a dusting of powdered sugar or honey for a sweet treat.

For Navajo Tacos: Top fry bread with seasoned beef or chicken, pinto beans, shredded cheese, chopped tomatoes, sliced green onions, salsa, olives, and sour cream, if desired.

Recipe submitted by Deanne, Glendale, AZ

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Gluten Free Lemon-Rosemary Teacakes

photo by recipe author

Makes 18 teacakes
Preparation Time: 30 minutes

2 large eggs, separated
1/4 cup honey
1/4 cup coconut oil, plus extra for greasing the pan
1 tablespoon fresh lemon zest
1 tablespoon finely chopped rosemary
1 cup blanched almond flour
1/4 cup arrowroot starch
1/2 teaspoon baking soda
1/4 teaspoon sea salt
sliced almonds, for sprinkling

Preheat oven to 350 degrees F. Lightly grease 18 cups of a mini muffin tin with coconut oil.

Using the whisk attachment of an electric mixer beat egg whites to soft peaks. Set aside.

In a small saucepan, melt honey and oil together until just melted. Transfer to a small bowl and whisk in lemon zest, rosemary, and egg yolks.

In a medium bowl, whisk together almond flour, arrowroot, baking soda, and sea salt. Stir in the oil and honey mixture to form a thick batter.

Fold the egg whites into the batter, taking care to deflate them as little as possible. Fold in until thoroughly incorporated and batter is a pale golden color.

Spoon batter evenly among the greased muffin cups. Sprinkle tops with almonds.

Bake for 10-12 minutes until teacakes are golden brown and a toothpick inserted comes out clean.

Cool completely before removing from pan and serving.

Recipe submitted by Hallie, Middleton, WI

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Gluten Free Vanilla Coconut Waffles

Gluten Free Vanilla Coconut Waffles photo

photo by recipe author

Servings: 8 waffles Depending on waffle maker
Preparation Time: 10 minutes

4 eggs
2 tablespoons vanilla extract
1/2 cup full fat coconut milk*
2/3 cup organic apple sauce
2 egg whites
1 1/2 cups almond flour
1/2 cup coconut flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
Dash of fresh ground nutmeg

Mix all the wet ingredients, except the egg whites. Beat the whites to foamy peaks with a pinch of salt. Mix all the dry ingredients.

Slowly fold in the dry ingredients to the wet ingredients. Then continue to fold the mixture with the egg whites trying to preserve as much volume as possible. Cook as directed on waffle maker.

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

Recipe submitted by Kyle, Kent, WA

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Homemade Honey Chocolate

photo by recipe author

Servings: final number of chocolates varies
Preparation Time: 10 min+2 hr chill

1/4 cup ghee or butter
1/4 cup virgin coconut oil
1/4 cup raw cashew butter
2-3 tablespoons raw honey
3/4 cup unsweetened cocoa powder
1/2 teaspoon gluten-free pure vanilla extract

Place ghee/butter, coconut oil, cashew butter, and honey in a small saucepan and heat on low, whisking constantly. Whisk until smooth, thickened, and well combined, but do not let it bubble. Remove from heat and add cocoa powder and vanilla, and whisk again until smooth. Adjust sweetness to taste.

Then, you have some options…

If forming chocolate in candy molds/silicone muffin cups/etc., pour desired amount of melted chocolate into molds (I used heart-shaped silicone muffin cups). Allow to cool for 2-3 hours in the refrigerator. Remove chocolate from molds. Store in the refrigerator.

If making chocolate bars or chunks, pour melted chocolate into a pan or dish lined with parchment or plastic wrap. Allow to cool for 2-3 hours in the refrigerator. Cut or break into chunks of desired size using a sharp knife. Store in the refrigerator.

If using to make dried fruit/nut clusters or bark, mix the ingredients into the chocolate until well combined, then pour into a pan or dish lined with parchment or plastic wrap, or drop in small clusters on a lined baking sheet. Allow to cool for 2-3 hours in the refrigerator. If making as bars/bark, cut or break into chunks of desired size using a sharp knife. Store in the refrigerator.

To dip strawberries, dunk your strawberries into the melty chocolate, place on a lined baking sheet or tray, and let chill for a couple hours until the chocolate is firm. Serve!

Variations:

If you are vegan or do not tolerate dairy, you can substitute the ghee/butter with another 1/4 cup of coconut oil. The rest of the recipe is also quite flexible. If you can’t eat cashews, try using an equal amount of another tolerated nut or seed butter. While the flavor will change, it will still be delicious and creamy. The honey could be substituted with another natural liquid sweetener like maple syrup or brown rice syrup if you do not eat honey.

Recipe submitted by Kim, Minneapolis, MN

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Fresh Fruity Smoothie with Coconut Oil

photo by recipe author

Servings: 6 – 8 oz.
Preparation Time: 10-15 minutes

1 cup red grapes
2 medium apples (with skin) remove core
1 pear (remove core)
1 peach (remove pit)
1 cup strawberries (remove stems)
4 oz cup plain yogurt
1 cup raw milk
2 tablespoons virgin coconut oil
1 avocado (optional)

If you don’t like the taste of eating an avocado, try placing one in this mixture. You will not know it’s there.

Place all ingredients in a blender and blend until smooth. If smoothie is thick, add more milk until it’s the consistency you prefer. Place leftover smoothie in the refrigerator to enjoy later.

Recipe submitted by Peggy, Clarksville, TN

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Easy Chocolate Coconut Hazelnut Ganache

photo by recipe author

Servings: 20
Preparation Time: 5 minutes

3/4 cup raw cacao powder or regular cocoa powder
3/4 cup raw honey
1/3 cup Gold Label Virgin coconut oil, melted
1/2 teaspoon hazelnut extract
1/4 teaspoon salt

Combine all ingredients in a blender. Process until very smooth and emulsified. Transfer to an airtight container (I recommend a glass jar) and store at room temperature for up to one week, or refrigerated for up to two weeks. Warm slightly before serving.

Recipe submitted by Amber, Overland Park, KS

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