Gluten-free

Gluten Free Coconut Fried Fish

Gluten Free Coconut Fried Fish with Organic Brown Rice and Lemon Wedges

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Fresh or thawed frozen bluegill fillets (or other fish of choice), as needed
1/2 cup coconut flour
Coconut Oil, as needed
Salt, to taste
Freshly ground black pepper, to taste
Fresh lemon wedges

Dredge fish fillets in coconut flour.

Heat oil (approximately 3 tablespoons per 4 fillets) in frying pan over medium heat. Fry fish until browned and flaky, turning over once or twice. Season with salt and pepper while frying.

Serve fish immediately and squeeze lemon juice over fillets. This is delicious! Enjoy!

Note: fish will absorb all the coconut oil.

Recipe submitted by Betsy, West Bend, WI

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Gluten-Free Pizza

Gluten Free Pizza

Gluten Free Pizza Crust – no toppings

Prepared by Sarah Shilhavy
Photos by Jeremiah Shilhavy

Makes 2-4 servings

gluten free pizza crust (see recipe)
pizza sauce
whole milk organic mozzarella cheese, shredded
sliced mushrooms
sliced olives
parmesan cheese

Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.

Prepare the pizza crust (see recipe).

Spread pizza sauce on crust and sprinkle with a little mozzarella cheese on. Add mushrooms and olives and top with more mozzarella and parmesan cheese.

Broil pizza for about 2 minutes or until cheese is melted and bubbly. Slice and serve.

Submitted by Sarah Shilhavy

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Gluten Free Fried Chicken

Gluten-free Fried Pastured Chicken served with
Bhutanese Red Rice and broccoli.

Prepared by Marianita Shilhavy
Photo by Jeremiah Shilhavy

Marinade:

1/4 cup soy sauce
1/4 cup coconut water vinegar
1/4 cup lemon juice
1/2 teaspoon ground black pepper
1/4 cup water

1 whole cut chicken
1/2 cup coconut flour
1/2 cup tapioca flour or cornstarch
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
2 eggs
Coconut oil*, for frying

1 day or 1 hour in advance: Whisk all marinade ingredients together and pour into a large zip lock bag. Set aside.

Wash the chicken then pat dry. Place the chicken in the bag containing the marinade and refrigerate for 1 hour or overnight.

Preheat the oven to 375 degrees F.

After the chicken has marinated combine the coconut flour, tapioca flour, garlic salt and ground black pepper in a small bowl. Beat the eggs and set aside.

Dip each piece of chicken in the eggs and dredge to coat in the flour mixture. Repeat until all pieces are coated.

In a large frying pan heat the needed amount of coconut oil at medium heat. Lightly fry the chicken for about 3 minutes on each side.

Transfer the chicken to a jelly roll pan or cookie sheet and bake it for 35-45 minutes or until chicken is fully cooked.

Serve with steamed vegetables as side dish.

*You may also combine the coconut oil with half palm shortening to avoid overheating the oil and smoking.

Posted by Marianita Shilhavy

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Coconut Protein Fruit Smoothie

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Enjoy this sweet, nutritious and delicious breakfast or anytime of the day smoothie.

4-5 oz coconut cream concentrate, melted
6-8 oz orange juice
2 raw eggs
1 whole banana
1 teaspoon fish oil (e.g. cod liver oil, etc. or melted coconut oil)

Melt desired amount of coconut cream concentrate on stove over low heat, stirring constantly.

Place all ingredients together in blender and blend for 30 seconds, until smooth.

Recipe submitted by Mary, Edmonds, WA

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Quick Gluten Free Coconut Muffins

example photo shown

3 eggs
2 tablespoons coconut oil
1/4 cup honey, or maple syrup (or mix them up)
1/4 teaspoon salt
1/4 cup sifted coconut flour
1/4 teaspoon baking powder
3 tablespoons dried shredded (or flakes) coconut

Preheat oven to 350 or 400 degrees F. Grease 6 muffin tins with additional coconut oil. Set aside.

In a small bowl beat eggs, coconut oil, honey or maple syrup, and salt together. Combine coconut flour and baking powder together and whisk into batter until smooth.

Fill prepared muffin cups half-way with batter and sprinkle coconut on top. Bake in preheated oven for 10-15 minutes.

Recipe submitted by Fran, Toronto, Canada

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Orange Coconut Date Balls

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1/4 cup almonds or walnuts
2 cups dried, unsweetened coconut
7 large Medjool dates, coarsely chopped
1/2 cup walnut or almond butter, or a combination of the two
2 tablespoons coconut oil
1 teaspoon vanilla extract
Zest of half an orange, or to taste

In a food processor grind almonds or walnuts to a medium grind and set aside.

Combine coconut and dates in a food processor. Add walnut or almond butter, coconut oil, vanilla extract and orange zest. Process until well mixed.

Form into 1-2 inch balls and roll in the ground nuts. Refrigerate.

Recipe submitted by Marjorie, Minot, ND

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Coconut-Banana-Carob Smoothie

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This is a quick, high-protein meal or snack that tastes like a dessert.

1 cup plain rice milk, almond milk, or coconut milk*, as needed
1-2 tablespoons carob powder
1 ripe banana, peeled and mashed
1 scoop vanilla whey protein powder
2 tablespoons coconut cream concentrate, warmed slightly if necessary to soften

Blend all ingredients in a blender until smooth.

Makes 1 serving.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Simi, Los Angeles, CA

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Creamy, Dreamy, Coconut Cream Ice Cream

Coconut Ice Cream made from Coconut Cream Concentrate

Actual photo of this
recipe made by Sarah Shilhavy – Photo by Jeremiah Shilhavy

One of my favorite summer desserts is ice cream, and what’s better then a bowl of freshly churned homemade ice cream?

I recently made a recipe originally posted on our blog for coconut ice cream. When I first saw the recipe I quickly scanned over the ingredients. No eggs, no sugar and no coconut milk. Instead it had Coconut Cream Concentrate. I was intrigued; it sounded like something I would like!

The recipe was incredibly simple, and within minutes my brother and I had whipped up the batter. A few hours later we had a wonderful batch of creamy and irresistible looking ice cream. I couldn’t wait to taste it, and greedily scooped up a spoonful of it and stuck it in my mouth before anyone else had a chance to even know it was done.

Oh my goodness…! It had to be one of the best homemade ice creams I have ever tasted, and definitely the best egg-less ice cream ever. In fact, it was hardly an ice cream; frozen custard was more like it. (Coming from Wisconsin frozen custard is a favorite with us!) The ice cream was airy, creamy, and rich. It had the perfect amount of Coconut Cream Concentrate and vanilla. It reminded me of the vanilla frozen custard that I miss so much, only this had coconut.

Anyone can make homemade ice cream, even if you don’t have an ice cream maker. I made this recipe without an ice cream maker and needless to say, it turned out perfect. Here’s what you do to make ice cream without the use of an ice cream maker:

Prepare ice cream batter as the recipe below states in a large metal mixing bowl. Place bowl in a very cold freezer and pack frozen things around it. Every 30-40 minutes, whisk the ice cream and break up the clumps and incorporate it back into the mixture. Continue until ice cream has reached desired consistency. When the ice cream becomes too thick to whisk by hand, use a hand held mixer or a standing mixer fitted with a balloon whisk. Do this quickly though since it melts fast!

This is my slightly edited version of the original recipe. Enjoy!

Coconut Cream Ice Cream

1/4 cup Coconut Cream Concentrate
1 pint half n’ half or heavy cream
1 14 oz. can sweetened condensed milk
2 teaspoons vanilla or almond extract
1/4 teaspoon freshly grated nutmeg, optional
ground up nuts of choice, optional

Warm Coconut Cream Concentrate gently over low heat until soft.

Blend all ingredients together until smooth. Place mixture in your ice cream maker, following manufacturer instructions. Let run until it has reached the desired consistency.

There you have it! I didn’t use nutmeg, nuts, or almond extract, but I’m sure it would be delicious with those additions. As always, please feel free to drop me a comment or question.

Posted by Sarah Shilhavy

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