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Gluten Free Slow-Cooker Mushroom Meatloaf

Gluten_Free_Slow_Cooker_Mushroom_Meatloaf
Gluten Free Slow-Cooker Mushroom Meatloaf
photo by recipe author

 

Servings: 6
Preparation Time: 20-25 minutes

  • 1 pound ground turkey (or beef)
  • 8 ounces portobello mushrooms, diced
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1/4 cup coconut flour
  • 2 tablespoons ground flax seed
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasonings
  • 1/4 cup ketchup*
  • 1 teaspoon ground mustard

In a large bowl, combine turkey, portobello mushrooms, onion, garlic, coconut flour, flax, coconut oil, salt, pepper and Italian seasonings. Mix together until well combined, form into a loaf and place into a greased or lined slow-cooker. (Place a few strips – about 2″ wide – of foil in your slow cooker so you can easily remove the meatloaf and clean up faster.)

In a small bowl, mix together ketchup and mustard until smooth. Pour over loaf. Slow-cook on low heat for about 6-7 hours or on high heat for 3-4 hours. Temperature needs to read 160 ° F.

Tip: Make two loaves at once and store one in the freezer for later use. Simply thaw in the fridge overnight and re-heat.

Make your own fresh ketchup at home using this recipe – Homemade Fresh Tomato Ketchup.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten & Dairy Free Chocolate and Vanilla Pie

Gluten and Dairy Free Chocolate and Vanilla Pie
Gluten & Dairy Free Chocolate and Vanilla Pie
photo by recipe author

 

Servings: 8-10
Preparation Time: 20-25 minutes

Gluten Free Crust:

  • 1 3/4 cups almond flour*
  • 1/4 cup arrowroot starch
  • 1/2 teaspoon sea salt
  • 2 tablespoons honey
  • 1/3 cup palm shortening
  • 2 tablespoons coconut milk**

Dairy Free Chocolate Filling:

  • 4 avocados, peeled, pitted and pureed
  • 1/2 cup almond butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons palm shortening
  • 1/2 cup whole sugar
  • 1/3 cup cocoa powder

Dairy Free Vanilla Filling:

  • 1 cup cashews, soaked overnight
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut oil, melted
  • 2 bananas

In a mixing bowl, combine ingredients for crust and blend until crumbly. Press into a 9″ pie plate and pierce a few times with a fork. Bake at 350° F for about 8-10 minutes or until lightly brown.

In a small saucepan, combine ingredients for chocolate filling over low heat. Stir until smooth and cook for about 5 minutes to warm pudding. Remove from heat.

In a blender, combine ingredients for vanilla filling and blend for at least 2 minutes on high or until completely smooth.

Pour chocolate filling over cooled crust and spread flat. Pour vanilla filling over chocolate filling and spread flat. Let pie chill for at least 4 hours or overnight to set.

Garnish with coconut whipped cream and whole sugar, if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Hazelnut Cake

Gluten_Free_Hazelnut_Cake
Gluten Free Hazelnut Cake
photo by recipe author

 

Servings: 12
Preparation Time: 15-20 minutes

Add hazelnut meal to food processor and process until fine.

Melt chocolate chips, coconut oil, and almond milk in a pan on the stove; make sure the milk is not too warm and then add this mixture to the food processor. Add all other ingredients and blend until very smooth.

Pour batter into a 9″ pie pan and bake at 375° F – until a toothpick inserted in the middle comes out clean (approx 15-20 minutes). Let cool, remove from pan, top with whipped cream, if desired.

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

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Gluten Free Garelu with Fresh Coconut Chutney

luten Free Garelu with Fresh Coconut Chutney
Gluten Free Garelu with Fresh Coconut Chutney
photo by recipe author

 

Servings: 10
Preparation Time: 30 minutes

Garelu:

  • 2 cups Black Gram (Urad Dal)
  • 1 tablespoon freshly grated ginger
  • 3 green chilis
  • salt, to taste
  • coconut oil, for frying

Coconut Chutney:

  • 1 cup raw grated coconut, or dried shredded coconut
  • 3 green chilis
  • salt, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon butter 
  • 3/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 1 red chili

Garelu: 

First, soak Urad dal for 4 hours. Rinse thoroughly using a strainer. Then add fresh water and soak Urad dal overnight.

Discard water from the soaked dal before grinding. (Grind dal using a wet grinder.) Add the soaked dal to the wet grinder and add salt. Add ginger and green chilies.Then add 2 teaspoons of water and grind. Continue adding 1 teaspoon of water at intervals depending upon the requirement while grinding. Grind the dal until soft to touch, then beat to fluff the batter. (To test the fluffiness of the batter add a small portion of batter to a bowl of water and observe that the batter floats on water. If the batter sinks in water then beat again, until batter is light enough to float.) Set prepared batter aside.

Heat a pan and add coconut oil to it, enough for frying. Bring heat to medium-high.

Wet your fingers and take a small portion of the batter and shape into a round ball. Flatten the ball with your hand. Dip thumb in water and make a hole in the flattened ball. Continue until you have used all of the batter.

Drop the prepared garelu carefully into the hot coconut oil. Using a slotted spoon, turn garelu in the oil until both sides are fried golden-brown. Remove fried garelu using slotted spoon and place on a paper napkin to soak up excess oil before serving. Serve garelu hot with coconut chutney.

Coconut Chutney:

In a blender, combine freshly grated (or dried) coconut, fried green chilis, salt, lemon and a little water. Blend until smooth.

Heat butter in a small pan. Add mustard seeds, 1 sprig curry leaves, and 1 red chili. When the mustard seeds crackle remove from heat and pour this over the coconut chutney. Mix well.

Enjoy with hot garelu.

Note: Add 1/4 bunch cilantro while grinding coconut, if desired.

Sowji from Frisco, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Melt-in-Your-Mouth Gluten Free Macaroons

Melt_in_Your_Mouth_Gluten_Free_Macaroons
Melt-in-Your-Mouth Gluten Free Macaroons
photo by recipe author

 

Servings: 1 1/2 dozen
Preparation Time: 15 minutes

Chocolate flavored option: 1/4 cup cocoa powder (add at least 2 more tablespoons maple syrup if adding cocoa to the recipe.)

Holiday flavored option: 1 teaspoon each of cinnamon and nutmeg.

In a food processor blend almonds and coconut into a fine meal. Add the remaining ingredients and mix until it forms a sticky dough ball.

Using a small ice-cream scoop, drop out small golf-ball size macaroons on a dehydrator tray. Dehydrate at a low temperature (105) for 24 hours, then refrigerate.

Danielle from Thornfield, MO won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Christmas Brownies

Gluten_Free_Christmas_Brownies
Gluten Free Christmas Brownies
photo by recipe author

 

Servings: 16-20
Preparation Time: 1 hour

  • 8 ounces semi-sweet or bittersweet chocolate chips
  • 4 tablespoons butter
  • 3 tablespoons coconut oil
  • 1 cup dark brown sugar
  • ½ cup ground almonds
  • ¼ cup coconut flour
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 cup beets, peeled and cooked
  • 3 eggs
  • 6 tablespoons dried cranberries

Preheat oven to 350° F.

Coat an 8-inch square pan with a thin coat of butter or coconut oil.

In a bowl over a pot of simmering water, melt the chocolate chips, butter, and coconut oil together. Remove from heat, whisk to combine.

In a small bowl combine the sugar, ground almonds, coconut flour, cocoa powder, baking powder, and cinnamon.

In a food processor (9-cup minimum) puree the cooked beet. Scrape down the sides and add the melted chocolate. Blend, scrape down, and add the eggs. Blend, scrape down, and add the dry ingredients. When batter is smooth, pour and scrape into the prepared pan. Sprinkle the dried cranberries over the top.

Bake for 35-40 minutes until a toothpick comes out clean and sides are pulling away slightly from the pan. Let cool before cutting. Sprinkle with powdered sugar, if desired.

Karen from Quincy, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Creamy No-Bake Chocolate Silk Pie

Creamy_No_Bake_Chocolate_Silk_Pie
Creamy No-Bake Chocolate Silk Pie
photo by recipe author

 

Servings: 6-8
Preparation Time: 25 minutes

  • 15 ounces coconut milk*
  • 1 cup unsweetened baking chocolate, roughly chopped
  • 3/4 cup organic raw sugar
  • 1 tablespoon corn starch
  • 1 1/2 tablespoons beef gelatin
  • 1 egg
  • 1 teaspoon vanilla extract
  • pinch sea salt

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

In a double boiler over medium-high heat, cook coconut milk, chocolate, and sugar. Stir well.

Dissolve corn starch and gelatin in 1/4 cup of water and add to double boiler. Continue stirring and add raw egg. Cook until thickened to coat the back of a spoon. Add vanilla and salt, stir well.

Pour into prepared pie-crust and chill in the fridge for 4 hours or until firm – or eat as is for a warm, rich, silky chocolate pudding.

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

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Coconut Chocolate Flan Cake

Coconut_Chocolate_Flan_Cake
Coconut Chocolate Flan Cake
photo by recipe author

 

Servings: 10-14
Preparation Time: 1 1/2 hours

Cake:

Custard:

  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • ½ cup organic cocoa powder
  • 1 teaspoon vanilla extract
  • 4 large eggs

Cake:

Place a rack in the center of the oven and preheat to 375° F.

Grease a 10-inch Bundt pan with coconut oil.

In a bowl, whisk together flour, shredded coconut, sea salt, baking soda and baking powder.

In another bowl, whisk together coconut milk, vinegar and vanilla.

Using an electric mixer, beat together butter and sugar until pale and fluffy, about 4 minutes. Beat in egg. Beat in flour mixture and then coconut milk mixture until smooth. Pour into prepared pan and smooth the top.

Custard:

Put all ingredients in a blender and blend until smooth. Pour custard on top of cake batter.

Set Bundt pan in a large roasting pan and place in oven on the center rack. Pour enough very hot water into roasting pan to come halfway up sides of Bundt pan.

As the cake bakes, custard will sink to bottom of pan. Bake until a toothpick inserted into cake comes out clean, 50 to 55 minutes.

Transfer Bundt pan to a wire rack to cool completely, at least 2 hours.

To serve, place a plate or platter upside down over the Bundt pan and invert.

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

Karen from Quincy, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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