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| Coconutty Green Smoothie |
| Prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy |
Servings: 2
Preparation Time: 4 minutes
Add all ingredients into a blender. Blend until mixed. Serve in tall glasses and enjoy. Best when shared with an eager toddler.
Recipe submitted by Sierra, Rolla, MO
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| Egg Drop Soup with Coconut Oil |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
Servings: 5 Preparation Time: 5 minutes
Pour chicken stock, water and ground ginger into a medium sized pot. Heat until hot but not yet simmering. Add a little water to the cornstarch to make a slurry and stir into the stock. Bring stock to a simmer, stirring constantly until it has thickened slightly.
Drizzle the beaten eggs into the gently simmering soup with a fork. Push cooked egg aside as you drizzle more in. Towards the end you can just slowly pour the rest of eggs into the soup.
Season the soup with a little soy sauce (or salt) to taste and stir in coconut oil. Serve and enjoy!
Recipe courtesy Sarah Shilhavy
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| Coconut Citrus Fudge |
| photo by recipe author |
Servings: 12
Preparation Time: 15 minutes (plus chilling time)
1. In a food processor, pulse coconut cream concentrate and honey until combined. Then, with the processor running, add the coconut oil in a steady stream. Add zest and extract or oil, and mix until combined.
2. On a cookie sheet lined with parchment paper or wax paper, spoon mixture and form into a rectangle. Press with your hands to make the thickness even, about 1/4 inch thick. Chill for 30 minutes in the refrigerator.
3. Remove from the fridge, and lift parchment or wax paper off the cookie sheet and transfer to a cutting board. Cut into little squares or whatever bites you like.
4. You can store these in the fridge, or even on the counter in an airtight container. The coconut cream concentrate keeps its shape well, even at room temperature.
Enjoy!
Recipe submitted by K, Tempe, AZ
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| Gluten Free Cream Cheese Coffee Cake |
| photo by recipe author |
Preparation Time: 15 minutes
Servings: 8
Filling:
Cake:
1. Preheat oven to 325 degrees F. Grease one 8-inch round cake pan.
2. Beat together all ingredients for cream cheese filling. Set aside.
3. Combine the first five ingredients for cake then add the dry ingredients through the salt. Mix well.
4. Toss pecans, cinnamon and maple syrup together in a separate bowl.
5. Pour cake batter into pan and drop bits of the pecan mixture throughout batter.
6. Top with cream cheese filling and use a knife or tooth pick to swirl it around.
7. Bake for 25 minutes and let cool before slicing.
Recipe submitted by Carrol, Huntington Beach, CA
It’s that time of the year again. Well seasoned and not-so-well seasoned cooks are pulling out (maybe even dusting) their cookie sheets and getting ready to bake up a storm of cookies.
If you’re one of them, Chocolate Crinkles must be on your list of to-bakes. Seriously. Their soft, fudgy, chocolate-y, rolled-in-powdered-sugar goodness is just too hard to pass up.
Watch the video here:
Now that wasn’t too hard was it? And aren’t they pretty? It looks like snow.
These cookies are both gluten and dairy free, but they are not limited to those who are gluten and dairy intolerant. They’re really yummy, anyone will enjoy them.
Remember to adjust the bake time on these cookies depending on how large you roll the dough. If they’re smaller then 1 inch, start out at 8 minutes. You want them to be slightly under-baked when you take them out so they can finish cooking all the way while sitting on the cookie sheet. So keep your greedy little fingers to yourself and let them cool (if that’s even possible).
Enjoy everyone!
Sarah:)
Gluten Free Chocolate Crinkles
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| Gluten Free Chocolate Crinkles Cookies |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
Servings: yields 3 dozen cookies
Preparation Time: 10 minutes plus chilling time
Transfer melted chocolate to a medium sized bowl. Whisk in oil and sugar. Mix in eggs, one at a time. Whisk the vanilla in. Mixture should be thick.
Add the flour mix, xanthan gum, salt and baking powder. Mix everything together (should be the consistency of brownie batter). Refrigerate for an hour or more, until the mixture has firmed up.
Preheat oven to 350 degrees F.
Place powdered sugar into a small bowl. Roll dough into small balls (dough should be stiff) and roll in powdered sugar. Place 2 inches apart on a cookie sheet greased with palm shortening, and bake for 10-12 minutes (just until tops feel slightly firm). Let cool on sheet for 3 minutes before removing to wire rack.
*Gluten Free Flour Mix:
Makes 3 cups
Mix all ingredients together and use as directed.
Recipe by Sarah Shilhavy
This gluten free pie crust isn’t like a regular, flaky pie crust (I’m still working on that one). It’s more like a cookie….almost. It has a bit of crunch, a little sweetness, and buttery all around.
It’s multipurpose too. The picture here shows a pumpkin pie filling, but you can use it in any recipe that calls for pie crust. If using it in a sweet recipe, you can add more honey to taste if you like. If you’re going for a savory filling, leave the honey be.
While you’re making this, mold it into the pie plate almost like you would like a graham cracker crust. The dough is going to be soft and delicate so you’ll need to press it into shape. And by the way, the 1/2 cup of shredded coconut can be taken out if you don’t want that extra “coconuttyness.”
Oh, and if you need a pre-baked pie crust, bake this at 350 degrees F for about….15 minutes maybe? Just keep an eye on it and take it out when it’s a nice light golden color. It’ll vary from oven to oven.
I have another fall recipe coming very soon, so stay tuned!
Sarah:)
Gluten Free Coconut Flour Pie Crust
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| Gluten Free Coconut Flour Pie Crust |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
In a medium sized bowl cut the butter and coconut oil into the coconut flour until mixture resembles irregular pea sized clumps. Add remaining ingredients except egg white. Mix together with your hands until a soft dough has formed. Pat dough into a 9 inch pie pan. When you are done forming the crust, take the egg white and beat it with a fork until frothy. With a pastry brush, brush the crust with the egg white just before filling.
Recipe by Sarah Shilhavy
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| Gluten free Vegetarian Mexican Lasagna |
| Photo by recipe author |
Servings: 8-10
Preparation Time: 15 minutes
1. Slice onion, jalapeño and green pepper. Sauté in coconut oil in large saucepan over medium heat until softened but still slightly crisp, 5-7 minutes. Add frozen corn and heat through. Season with ground cumin and salt. Remove from heat.
2. Preheat oven to 375 degrees.
3. Using 8×10″ pan, cut 3 tortillas to cover bottom of pan. In small bowl, combine salsa and refried beans. Spread beans over tortillas and top with half of the cheese.
4. Top with another layer of tortillas and green bean/onion mixture. Top with final layer of tortillas and remaining cheese.
5. Bake, covered with aluminum foil for 20 minutes. Uncover and continue baking another 10-15 minutes until top is golden brown.
Serve topped with cilantro.
Recipe submitted by Tammy, Union City, TN
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| Strawberry Coconut Bliss Smoothie |
| Photo by recipe author |
A deliciously thick and creamy “milkshake” for breakfast? Yes please! My version of a local ice cream parlor’s favored treat, minus the guilt.
Servings: 2
Preparation Time: 5 minutes
Add kefir, desired amount of eggs, coconut oil and honey to the blender and combine thoroughly. The extra eggs and coconut oil provide even longer lasting satisfaction and energy.
Add vanilla, cinnamon and strawberries (adjust amount according to desired thickness) and blend on medium, then high speed until thoroughly combined, thick and creamy.
Garnish with additional strawberries and a sprinkle of cinnamon if desired. Enjoy immediately. A quick, easy, delicious and nourishing breakfast or afternoon snack!
Recipe submitted by Lydia, Salem, VA
