Gluten-free

Gluten Free Yam Pancakes

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Makes about 6 pancakes
Preparation Time: 15 minutes

1 medium yam, peeled
1 or more eggs
1 teaspoon red onion, chopped
freshly ground black pepper
virgin coconut oil
salt

Use the coarse section of a grater to grate the yam into a bowl. Take a small handful and squeeze hard to remove any excess juice. Return the grated yam to the bowl.

Add 1 whole egg and mix to blend. If the mixture looks a little dry, add one more egg yolk. It should look a little creamy, like cole slaw, but it should not be dripping with egg liquid. Add onion and pepper.

Heat a large skillet and add enough coconut oil to cover the bottom. When oil is hot but not smoking, drop a forkful of yam mixture into the skillet and flatten with a fork.

Fry until brown and crispy; flip and fry on other side. Regulate heat so that oil does not smoke and add more oil if necessary.

Repeat until all the yam mixture is used. It’s ok if the pancakes are touching in the skillet.

Drain on paper towels if desired. Salt to taste.

Note: It’s best not to re-use the oil for a second batch because the oil develops an unpleasant odor. It’s best to use two separate skillets, or wash and dry the skillet after use.

Recipe submitted by Simi, Los Angeles, CA

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Coconut Flour “Tortillas”

Coconut Flour Tortillas

Photo by recipe author

Servings: 1 tortilla
Preparation Time: 2 minutes

1 tablespoon coconut flour
1/16 teaspoon baking powder
2 egg whites (or, 3 tablespoons egg whites)
2 tablespoons water or coconut milk*
coconut oil/butter

Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).

Pour all the batter on a heated pan greased with coconut oil or butter (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.

Be very careful with this part: wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side.

Fill with cream, berries, enchilada filling – anything you like!

These are thin and delicate. Use them for low-carb enchiladas, sandwich wraps, or anything you can think of!

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

Recipe submitted by Brandon, Dallas TX

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Vegan Chocolate Truffles

Photo by recipe author

Servings: 18

8 dates, lightly soaked
4 oz cocoa butter
2 oz coconut oil
1/2 cup brown rice syrup
3/4 cup cocoa powder + more for dusting

If your dates are stale, soak them in water for up to 30 minutes and dry to make sure they’ll blend.

Add the cocoa butter and coconut oil into a food processor and blend until soft and emulsified. Add the dates and sweetener and continue to process until the dates have formed a paste. Add in the cocoa powder and blend until mixed.

Move to the refrigerator for 10 minutes to stiffen the mixture. Once it’s cooled, scoop and roll the chocolate into 1-inch balls, and roll in a plate of cocoa powder to dust. Keep these at room temperature for up to 2 weeks.

Recipe submitted by Evan, Marlborough, MA

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Mustard Seed Cauliflower Stir-fry

Photo by recipe author

An easy, tasty, vegetarian treat

Servings: 6-8
Preparation Time: 30 minutes

2 teaspoons yellow mustard seeds
2 teaspoons brown mustard seeds
1 teaspoons turmeric
1 teaspoons tamarind puree*
1/2 cup water
2 tablespoons coconut oil
1/2 onion, finely chopped
3 shallots, finely chopped
1 head cauliflower, divided into florets
1 chopped seeded green chili
2 teaspoons nigella seed**

Grind together yellow and brown mustard seeds and mix in the turmeric, tamarind puree and water. Blend all of this together into a nice liquid paste.

Heat the coconut oil in a deep skillet or kadhai. When hot, toss in onion and shallots. Stir fry until slightly golden then start adding the cauliflower. Once it starts to brown, add the green chili; cook it until it browns. Stir in the ground mustard seed mixture and nigella.

Turn heat up to medium. When the liquid in the pan comes to a boil, turn it back down all the way to low and cover the pan until the cauliflower is nice and tender and the sauce is dry.

If you need to add more water during the cooking process, that’s fine (to prevent burning or sticking). If the cauliflower is too wet once it’s done, turn the heat up a bit and boil it off. Add salt to taste and you’re done.

*NOTE: if you don’t have tamarind puree, I’ve found that lemon juice can be a substitute. Tamarind puree is easily found at most Asian or Hispanic markets.

**Also known as kalonji seed, black onion seed and black cumin seed.

Recipe submitted by Kathy, Sonoma, CA

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Homemade Gluten-Free Granola Bars

Homemade Gluten Free Granola Bars

Photo by recipe author

Servings: 12
Preparation Time: 20 minutes

2 cups gluten-free old fashioned rolled oats
1 cup sliced almonds
1 cup unsweetened, shredded coconut
1/2 cup organic fresh ground flax seed meal
3 tablespoons coconut oil
2/3 cup honey or maple syrup
1/4 cup light brown sugar or whole sugar, packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/2 cup chopped, pitted dates
1/2 cup chopped, dried apricots
1/2 cup dried cranberries

1. Preheat oven to 350 degrees F. Grease an 8×12 baking dish and line with parchment paper.

2. Toss the oats, almonds, and coconut together on a sheet pan and bake 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax seed meal.

3. Reduce the oven temperature to 300°F.

4. Place the coconut oil, honey or maple syrup, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for 1 minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

5. Pour mixture into the prepared 8×12 baking dish. Wet your fingers and lightly press the mixture evenly into the pan. Bake 25-30 minutes, until light and golden brown. Cool in pan at least 2-3 hours before cutting.

Recipe submitted by Katrina, Tampa, FL

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Garden Fresh Coconut Oil Stir Fry

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 10 minutes

coconut oil, as needed
1 pound cooked chopped meat (chicken, steak, etc)
2 eggs
2 carrots, sliced bias
2 celery stalks, sliced bias
1 bunch kale sliced in strips
2 bunches collard sliced in strips
3 cups cooked jasmine rice
organic fermented soy sauce

Heat the oil in a large frying pan over medium heat.

Stir fry the meat until browned (or just until heated through). Add eggs, stir to break up while cooking. Add carrots, fry until very slightly tender. Stir in celery and cook slightly.

Add chopped kale and collards, fry a few minutes before adding rice, frying and stirring for approximately 5 – 8 minutes. Serve with organic fermented soy sauce.

Recipe submitted by Chrissy, Highland, NY

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Coconut Cream Almond Fruit Salad

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8+
Preparation Time: 10 minutes

Fruit:

3 apples
1 cup grapes
1 cup frozen berries
Other fruit of choice (if desired)

Dressing:

1 cup coconut milk*
2-3 tablespoons coconut cream concentrate
1-3 tablespoons honey
1/2 cup almonds

1. Cut apples into cubes and combine with frozen berries and grapes in a big bowl.

2. In a blender, blend together coconut milk, coconut cream concentrate, honey, and almonds.

3. Pour dressing over fruits and serve chilled. Enjoy!

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

Recipe submitted by Isabella, San Jose, CA

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Coconut Chai Smoothie

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 3 minutes

1 cup warm water
1 tablespoon Coconut Cream Concentrate
1/2 teaspoon cinnamon
1/2 teaspoon Garam Masala
1 tablespoon raw honey
1 cup ice or 1 frozen banana

Blend together everything except the ice or banana for about 1 minute. Then add ice or frozen banana and blend until smooth.

If you do not have Garam masala on hand, make your own by combining: 1/8 teaspoon ground cardamom, 1/8 teaspoon ground coriander 1/8 teaspoon ground cloves and 1/8 teaspoon ground black pepper.

Recipe submitted by Anna, Robins, IA

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