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Gluten Free Zucchini Pancakes

Gluten_Free_Zucchini_Pancakes
Gluten Free Zucchini Pancakes
photo by recipe author

 

Servings: 15+
Preparation Time: 40 minutes

  • 1 medium zucchini
  • 2 farm fresh eggs
  • 1 tablespoon coconut flour
  • 1 tablespoon tapioca flour
  • fresh basil, thyme, parsley, scallions, garlic scapes, chopped
  • Himalayan salt
  • Red chili flakes
  • Coconut oil, for pan

Peel and grate zucchini.

Beat eggs in a bowl. Add in coconut flour, then the tapioca flour. Combine well.

Add in the fresh herbs, spices, salt and chili flakes. Mix well.

Heat up coconut oil in a pan, on medium heat.

Drop tablespoonfuls of batter into the pan and gently spread them out. Fry until golden brown and crisp around the edge.

Serve with organic brown/black rice and kimchi. For dipping/sauce, you may use ketchup and/or organic raw apple cider vinegar with crushed garlic.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes here! 

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Gluten Free Cinnamon Raisin Coconut Cookies

Gluten_Free_Cinnamon_Raisin_Coconut_Cookies
Gluten Free Cinnamon Raisin Coconut Cookies
photo by recipe author

 

Servings: 30
Preparation Time: 10 minutes

  • 1 1/3 cup coconut flour, sifted
  • 2/3 cup arrowroot flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2/3 cup coconut oil, melted
  • 1/2 cup coconut cream concentrate, melted
  • 1/2 cup honey
  • 6 pastured eggs
  • 4 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 8 drops cinnamon essential oil or 2 teaspoons ground cinnamon
  • 3/4 cup raisins

Preheat oven to 350° F.

In a large bowl combine coconut flour, arrowroot flour, salt, baking powder, and baking soda (and dried cinnamon if using). Stir thoroughly.

In a medium bowl combine melted coconut oil and coconut cream concentrate. Add honey, eggs, vanilla extract, apple cider vinegar (and cinnamon essential oils if using those). Mix thoroughly.

Slowly add wet ingredients to dried and mix thoroughly. Add raisins and stir.

Form two tablespoons full of dough into a ball and press down gently on a baking sheet until you have approximately 30 cookies. Bake for 10 minutes or until golden brown on top. Allow to cool before serving.

Jacquelyn from Eugene, OR won $50 for this recipe and photo! Submit your recipes here!

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Easy Gluten Free Salmon Cakes

Easy_Gluten_Free_Salmon_Cakes
Easy Gluten Free Salmon Cakes
photo by recipe author

 

Servings: 10+ small cakes
Preparation Time: 40 minutes

  • 14.75 ounces wild-caught canned pink salmon
  • 3 large eggs
  • 2-3 tablespoons coconut flour
  • fresh cilantro
  • fresh spinach, chopped
  • 1-2 teaspoons garlic, minced
  • coconut oil, for pan

Place salmon on a plate and mash evenly.

Beat eggs in a bowl. Add in coconut flour, then the mashed salmon. Combine well. Add in fresh cilantro, spinach and minced garlic. Mix batter.

Heat up coconut oil in a pan, on medium heat.

Scoop batter by the spoonfuls into the pan and gently flatten them to form round cakes. Fry until golden brown and crisp on both sides.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here! 

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Gluten Free Lime Cupcakes with Cheesecake Topping

Gluten_Free_Lime_Cupcakes_with_Cheesecake_Topping
Gluten Free Lime Cupcakes with Cheesecake Topping
photo by recipe author

 

Preparation Time: 10 minutes
Servings: 6

Cupcakes:

Topping:

  • 3 ounces cream cheese
  • 1/4 cup whipping/heavy cream
  • 1/4 cup whole sugar

Cupcakes:

Pre-heat the oven to 400° F.

Mix the coconut flour, baking powder, salt and whole sugar in a bowl. Add the coconut milk, coconut oil, lime juice, rind and eggs together until you have a smooth batter. Add the chlorophyll, adjust if you want it brighter green.

Pour into cupcake cases and bake for 20 minutes. Remove from the oven and allow to cool.

Topping:

Blend the topping ingredients together until smooth. Slather or pipe over the cupcakes. Optional decoration is extra rind from a lime.

Angela from St. George, won $50 for this recipe and photo! Submit your recipes here!

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GAPS Chocolate Zucchini Bread

 GAPS_Chocolate_Zucchini_Bread
GAPS Chocolate Zucchini Bread
photo by recipe author

 

Servings: 6 mini loaves
Preparation Time: 25 minutes

Wet ingredients:

Dry ingredients:

Optional:

  • 1/2 cup chopped walnuts

Preheat oven to 350° F.

In large bowl, combine wet ingredients & mix well. Add dry ingredients into bowl and whisk until combined. Pour batter into greased pans and bake for about 18-25 minutes, or until a toothpick inserted in the center comes out clean.

Keeps well in the fridge or in an airtight container on the counter.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes here!

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Gluten Free Key Lime Cream Bread

Gluten_Free_Key_Lime_Cream_Bread
Gluten Free Key Lime Cream Bread
photo by recipe author

 

Servings: 8
Preparation Time: 25 minutes

Key Lime Bread:

Cream Swirl:

Homemade Coconut Milk:

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

Preheat oven to 350° F.

Mix bread ingredients together in a large bowl and pour into a greased loaf pan.

Mix cream ingredients together and drizzle over top of bread dough. Swirl with a knife.

Bake for 1 hour or until a toothpick comes out clean. Allow to cool and then refrigerate to allow it to further set up, otherwise the bread will be too soft.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes here! 

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No Bake Dairy and Gluten Free Lemon Blueberry Cheesecake

No_Bake_Dairy_and_Gluten_Free_Lemon_Blueberry_Cheesecake
No Bake Dairy and Gluten Free Lemon Blueberry Cheesecake
photo by recipe author

 

Servings: 8-12
Preparation Time: 20-25 minutes active prep + soaking and wait time

Gluten Free Crust:

  • 1/2 cup diced dried plums, or dates
  • 1 cup walnuts
  • 1/4 cup chia seeds
  • 1/2 cup raw honey
  • pinch salt

Filling:

  • 1 1/2 cups raw cashews, soaked overnight in water then drained*
  • 4 tablespoons fresh lemon juice
  • zest from 1 large lemon
  • 6 tablespoons virgin coconut oil, melted
  • 1/2 cup coconut milk**
  • 1/2 cup raw honey
  • 1/2 cup fresh blueberries

Optional Toppings:

Combine diced dried plums, walnuts and chia seeds in a food processor and pulse until finely chopped. Add the honey and salt and pulse again until a paste forms.

Press crust mixture into a 12 inch springform pan. Place pan in the freezer while you prepare the filling.

Combine all of the filling ingredients in a blender and mix until very smooth. Pour the filling into the crust and cover with plastic wrap then freeze for at least 4 hours, or overnight.

Allow cake to thaw at room temperature for about 10-15 minutes.

Top with dried cranberry powder, shredded coconut, cocoa powder, fresh blueberries, and edible or ornamental flowers.

Dip knife in warm water before slicing for easier serving.

Soaking Cashews:

*If you are making this cake last minute and don’t have time to wait, you may let the cashews soak in very hot water for 1 hour instead of overnight.

Homemade Coconut Milk:

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

Recipe and photograph submitted by Orissa. Submit your coconut recipes and photos here!

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Gluten Free Cream Cheese and Jalapeno Pinwheels

Cream_Cheese_and_Jalapeno_Pinwheels
Gluten Free Cream Cheese and Jalapeno Pinwheels
photo by recipe author

 

Servings: 16 pinwheels
Preparation Time: 20 minutes

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon psyllium husk powder
  • 2 tablespoons butter, melted
  • 1 egg
  • 1 cup boiling water
  • 2 ounces cream cheese, softened at room temperature
  • 2 jalapeno peppers, finely chopped

Pre-heat oven to 400° F.

Mix dry ingredients in a bowl, combine well. Add the butter and eggs, mix thoroughly until mixture resembles breadcrumbs.

Boil the water and add to the mixture a bit at a time, stirring thoroughly until you have a dough. Cut the dough into four pieces. Roll each quarter into a ball then place each one on a strip of parchment paper. Place another strip of parchment paper over each dough ball and roll each one out into rectangles about 8 x 4 inches each.

Trim any edges and spread the cream cheese over the strip. Sprinkle the chopped jalapeno over the cream cheese. Using the parchment paper base, take one end and roll up the dough like a Swiss roll, keeping it fairly tight. Cut the dough into half, then half again. This will make your pinwheel shape.

Place the pinwheel face down on a parchment paper lined baking tray. Bake for 20 minutes, turning over after 10 minutes.

Angela from Barbados won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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