Gluten-free

Coconut-Tuna Walnut Salad

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Remember a good cook doesn’t always follow a recipe perfectly. Creativity plays a big part. I was using a traditional recipe for years and decided to TRY something different with ingredients I had available. Hope you enjoy this one and I dare you to try a new spice.

1 – 2 (7 oz) cans tuna
1/2 cup roasted walnuts, chopped (Roast for 10 minutes on cookie sheet at 350. Cool, then chop.)
1/2 cup coconut flakes
1/2 teaspoon fresh peppermint – finely chopped
1 apple – peeled and diced small
Salt to taste
1/2 cup raisins
1/2 to 1 cup Plain Yogurt
1/2 cup mayonnaise*

Mix all ingredients. Serve immediately or chill, then serve over spring mix, romaine, or in 1/2 avocado. Delicious, fresh, different.

Recipe submitted by EdieJane, Hurst, TX

*To make your own mayonnaise with coconut oil and olive oil see our video here.

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Gluten Free Coconut Dishpan Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 cup salted butter, softened
1 cup coconut oil, melted
3/4 cup granulated sugar
3/4 cup lightly packed brown sugar
2 teaspoons vanilla extract
2 eggs
3 1/2 cups gluten free flour mix*
1 teaspoon baking soda
1 cup dried, unsweetened flaked coconut
1 cup corn flakes cereal
1 cup chocolate chips or chopped nuts of choice
1 cup rolled oats (Optional – leave out for gluten free)

Preheat oven to 375 degrees F.

Beat butter and sugars until light and fluffy with an electric mixer fitted with paddle attachment. Slowly add oil and mix until oil is well incorporated. Beat vanilla extract and eggs in until well incorporated.

Mix flour and baking soda together and stir into butter mixture just until combined. Combine remaining ingredients and add to dough, mixing just until incorporated.

Using a small cookie scoop drop tablespoonful sized cookie dough balls onto an ungreased cookie sheet spacing about 1 inch apart (they won’t spread much). Bake in preheated oven for 7-12 minutes, just until lightly browned.

You can also freeze individual balls of cookie dough and freeze for later baking. To bake simply place frozen cookie dough onto sheet (there’s no need to defrost) and bake as directed (adding a few minutes to cook time).

*Gluten Free Flour Mix

2 cups plus 4 teaspoons brown rice flour
1/4 cup tapioca flour
1/2 cup corn starch
1/2 cup plus 2 tablespoons coconut flour
2 teaspoons xanthan gum

Mix together until very well blended and use as directed.

Submitted by Sarah Shilhavy

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Salmon Coconut Mayonnaise Salad

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Preparation Time: 10 minutes
Servings: 4-5

1 tablespoon coconut oil, as needed
1/2 medium size onion, finely chopped
2 6 oz cans Alaskan salmon, flaked
2 stalks celery- thinly sliced
Black pepper to taste
Salt to taste
2 tablespoon coconut mayonnaise, more or less to taste
Italian parsley
Fresh squeezed lemon juice

Heat coconut oil in a pan. Sauté onion until opaque and add salmon, celery, pepper and salt. Sauté for 2 minutes. Stir in mayonnaise.

Transfer to a serving dish and garnish with Italian parsley and lemon juice. Serve with salad, rice, as a sandwich filling, etc.

Enjoy

Recipe courtesy Marianita Shilhavy

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Herbed Gluten Free Coconut Flour Pizza Crust

Herbed Gluten Free Coconut Flour Pizza Crust with no toppings

Herbed Gluten Free Coconut Flour Pizza Crust pizza slice with toppings recipe photo

Herbed Gluten Free Coconut Flour Pizza Crust slice with toppings

Prepared by Sarah Shilhavy, Photos by Jeremiah Shilhavy

Servings: 1 small pizza
Preparation Time: 20 minutes

3 eggs
1 clove garlic, crushed or minced
1 cup whole milk or coconut milk
1/2 cup coconut flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil

Preheat oven to 375 degrees F.

Beat eggs in a medium sized bowl. Mix in milk and garlic.

Add remaining ingredients and beat into the milk mixture. The dough will be thinner in consistency then regular dough (more like a batter). Add just a bit more coconut flour if needed. The dough needs to be spreadable and thin but not extremely liquid-y like pancake batter.

Spread thinly and evenly on a pizza pan or cookie sheet lined with greased parchment paper (parchment paper is a must require!! This sticks terribly!).

Bake for 12-20 minutes in preheated oven. Crust is done when fully cooked through and bottom edges begin to brown.

Remove crust from oven and turn over. Carefully peel parchment paper from the bottom of the crust and place crust back on parchment paper with the bottom side up.

Top your pizza with sauce and whatever else you would like. Bake for another 5-10 minutes, depending on the toppings.

Recipe submitted by Jennifer, Bellingham, WA

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Gluten-Free Coconut Flour Dutch Babies

Photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

Butter, coconut oil, or palm shortening (to grease pan)
1/2 teaspoon salt
1/4 cup coconut flour
6 tablespoons corn starch
8 eggs
1 cup coconut milk*
Your choice of topping: maple syrup, honey, warmed apple sauce, lemon slices, blueberry syrup, etc.

Preheat oven to 425 degrees.

Very generously completely slather bottom and sides of a 9 x 13 glass baking pan with butter, coconut oil or palm shortening.

Whisk all the dry ingredients together and quickly add and whisk in the eggs and coconut milk until batter is well mixed. Pour all directly into greased pan.

Bake for about 20-25 minutes until puffed and cooked all the way through. Serve immediately.

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

Recipe submitted by Karen, Camby, IN

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Vanilla-Flecked Coconut Macaroons

Photo by recipe author

These cookies are incredible easy to make – no need to whip the egg whites beforehand. Just mix everything and bake. Parchment paper is the key to keeping these cookies from sticking (and easy clean-up).

3 egg whites (about 1/2 cup)
1 cup white granulated sugar (you could substitute raw honey)
2 1/2 cups unsweetened coconut flakes
1 whole vanilla bean
5 ounces semisweet chocolate

1. Mix the egg whites, sugar, and coconut in a large bowl.

2. Split the vanilla bean lengthwise down the middle and scrape all the seeds into the bowl. Mix again making sure to evenly distribute the vanilla seeds. You should see tiny specks of black throughout the batter.

3. Using a tablespoon or ice cream scoop, place 12 scoops of batter at a time (evenly spaced) on a baking pan lined with parchment paper; each scoop should be about the size of a golf ball. The batter will be thick and lumpy with little peaks of coconut.

4. Bake at 350 for about 12 minutes or until the tips of the coconut turn golden brown. Let cool completely on the pans, then separate the batch in half.

5. Melt the chocolate.

6. Dip a spatula into the melted chocolate and wave over the macaroons about 4 or 5 inches above the tray. Let the chocolate drizzle down in zig-zag patterns and let cool. (You can also dip the cookies one at a time by hand.)

Enjoy!

Recipe submitted by Alejandra, New York, NY

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Coconut Fruit Smoothie

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 10 minutes

1 cup coconut milk or regular whole milk
1/2-1 whole banana
1/4 cup frozen fruit: berries, peaches, etc.
2 tablespoons fresh ground flax seeds
2 tablespoons fresh ground nuts: almonds, pecans, etc
1 tablespoon dry coconut (flakes, etc.)
1 tablespoon coconut oil, melted

Place all ingredients except coconut oil in blender and blend. Slowly pour coconut oil into blender while blending. Blend until smooth and serve.

Recipe submitted by Jean, Melrose, NM

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Roast Chicken with Coconut Peanut Butter Sauce

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8
Preparation Time: 20 minutes

Roast Chicken:

1 whole chicken
Salt & pepper
1 bunch fresh rosemary
4 lemons, 2 halved, 2 quartered
3 heads garlic, cut in half crosswise
6 tablespoons butter, melted (you can also use part or all coconut oil)

Preheat oven to 425 degrees F.

Remove packet of chicken giblets and rinse chicken inside and out. Place chicken in a roasting pan or 9×13 glass baking pan and pat all over with paper towel to dry.

Generously salt and pepper inside of chicken. Stuff with a few sprigs of the rosemary, the 2 lemon halves, and 2 garlic halves. Brush outside all over with melted butter. Season with salt and pepper to taste. Place the lemon quarters and remaining garlic halves around the chicken.

Roast chicken for approximately 1 1/2 hours, basting with pan juices every now and then once it is halfway through cooking.

Serve chicken with the roasted garlic and coconut peanut butter sauce.

While the chicken is roasting, prepare the sauce.

Coconut Peanut Butter Sauce:

1/2 cup + 2 tablespoons coconut peanut butter
1/2 cup hot water
4 tablespoons organic fermented soy sauce
1/2 teaspoon cayenne pepper, more or less to taste
2 tablespoons + 2 teaspoons brown sugar
1 tablespoon + 2 teaspoons coconut water vinegar
1 teaspoon finely minced garlic
1 teaspoon finely minced ginger

Place coconut peanut butter and hot water in a small bowl. Whisk until well combined. Whisk in remaining ingredients. Cover and let sit at room temperature for at least an hour to allow flavors to develop.

Recipe courtesy Sarah Shilhavy

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