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Pancakes made with Coconut Flour

Pancakes_made_with_Coconut_Flour
Pancakes made with Coconut Flour
photo by recipe author

 

Servings: 12
Preparation Time: 15 minutes

  • 4 eggs, room temperature
  • 1 cup whole milk or ¼ cup whole milk and ¾ cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon warm honey
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • coconut oil for cooking

Beat eggs on high speed until they are frothy (about 3-4 minutes). Add in milk, vanilla and honey.

In a separate bowel whisk together the coconut flour, baking soda and salt.

Add the dry mixture to the wet a little at a time and mix until well incorporated.
Get your skillet just hot enough to sizzle the coconut oil and place about a tablespoon in the pan. Using a tablespoon, make each pancake using about 2 tablespoons of batter.

When you flip the pancake, add another layer of coconut oil underneath, this makes for a crispier pancake.

Serve hot and enjoy!

Andrea from Logan, UT won $50 for this recipe and photo! Submit yours here!

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Coconut Rice Rounds (Bibingka)

Coconut_Rice_Rounds_Bibingka
Coconut Rice Rounds (Bibingka)
photo by recipe author

 

Servings: 10
Preparation Time: 45 minutes

  • 1 cup sushi rice, (also known as sticky rice)
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 – 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 1/3 – 1/2 cup sugar for desired sweetness
  • 1 3/4 cups coconut milk*
  • sugar, optional topping
  • shredded coconut, optional topping

Option: You may soak the rinsed rice overnight to remove the phytic acid before cooking.Add rice to boiling, salted water, stirring constantly for 15 minutes. Allow to cool.

In a blender combine 1/4 cup coconut flour with the baking powder and sugar. Add cooked rice and coconut milk, processing until it becomes a thick paste. If more thickening is necessary, add a little more flour.

On a cookie sheet lined with parchment paper, create circles with the mixture, 3″- 4″ across and 1/2″ thick. Bake at 350 °F for 20 minutes – the bottoms should be a light, toasty brown. Remove from oven and sprinkle with sugar and shredded coconut. Return to oven for 5 minutes or pop under the broiler to melt the sugar and toast the coconut, optional.

Note: In the Philippines these are baked on banana leaves, cut into rounds. You may cut the parchment in circles around each little cake for easy storage.

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

Diane from Hubert, NC won $50 for this recipe and photo! Submit yours here!

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Frozen PB and Banana Cups

Frozen_PB_and_Banana_Cups
Frozen PB and Banana Cups
photo by recipe author

 

Servings: 4
Preparation Time: 40 minutes

In a blender, blend banana and peanut butter until smooth. In a small glass bowl, break chocolate bar into small pieces (or add chocolate chips) and add coconut oil. Melt chocolate slowly on low heat using a double boiler. Stir until chocolate and oil are combined.

Pour about 1 teaspoon melted chocolate into each muffin mold. Carefully swirl chocolate up the sides of the mold. Place molds in freezer for about 10 minutes. Remove from freezer and gently spoon banana mixture into each mold. Top with remaining chocolate and return to freezer for about 20 minutes.

Carefully pop out the chocolate cups from the molds* and serve.

*Silicone molds work best for these.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Arugula Pesto Chicken

 Arugula_Pesto_Chicken
Arugula Pesto Chicken
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Chicken:

Arugula Pesto:

  • 4 cups fresh arugula
  • 1 cup fresh basil
  • 1/4 cup pine nuts
  • 1 teaspoon minced garlic
  • 1 teaspoon sea salt

In a bowl, combine chicken breasts, olive oil, vinegar, Italian seasonings and minced garlic. Toss to coat.

Grill chicken breasts over medium heat for about 6-8 minutes on each side or until cooked through. Alternately, you can saute the chicken breasts in a large skillet over medium heat for about 6-8 minutes on each side.

Meanwhile, combine arugula, basil, pine nuts, garlic and salt in a food processor. While greens are blending, drizzle in coconut oil. Blend until smooth.

Slice chicken breasts and place over zucchini pasta. Top with arugula pesto and tomato slices. Sprinkle a little parmesan cheese, if desired.

*Make your own zucchini pasta using a julienne peeler, vegetable peeler or mandolin.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Dairy Free Banana Walnut Bread Smoothie

Dairy_Free_Banana_Walnut_Bread_Smoothie
Dairy Free Banana Walnut Bread Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 1/2 cup ice
  • 1/2 banana
  • 6-10 walnuts
  • 1/2 teaspoon ground cinnamon
  • dash vanilla extract
  • dash ground nutmeg
  • 8 ounces coconut milk*

In a blender, combine all ingredients and blend until smooth – about a minute. Pour into a glass and serve.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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No Potato Veggie Hash

No_Potato_Veggie_Hash
No Potato Veggie Hash
photo by recipe author

 

Servings: 4
Preparation Time: 25 minutes

  • 2 cups green beans, trimmed and cut into about 2″ pieces
  • 1 large zucchini, diced
  • 1 large yellow squash, diced
  • 1/2 cup onion, diced
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons coconut oil

In a large skillet, heat coconut oil. Add in green beans, zucchini, squash, onion and seasonings. Stir until combined. Saute over medium heat for about 15 minutes, stirring occasionally. Serve and enjoy.

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

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Dairy and Egg Free Orange Julius

Dairy_and_Egg_Free_Orange_Julius
Dairy and Egg Free Orange Julius
photo by recipe author

 

Servings: 4
Preparation Time: 5 minutes

2 cups coconut milk*
1 cup orange juice
2 cups ice
1 tablespoon raw honey
1 teaspoon vanilla

In a blender, combine ingredients and blend until smooth.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Gluten Free Wild Blackberry and Rhubarb Pie

Gluten_Free_Wild_Blackberry_and_Rhubarb_Pie
Gluten Free Wild Blackberry and Rhubarb Pie
photo by recipe author

 

Servings: 10-12
Preparation Time: 1 hour 30 minutes

Never Fail Pie Crust:

Filling:

  • 3 cups fresh blackberries
  • 2 cups fresh rhubarb, diced
  • 3/4 cup sugar
  • 1/4 cup gluten free flour blend*
  • 2 tablespoons coconut milk**
  • 1 teaspoon ground ginger or 1 teaspoon ground cinnamon, optional

Combine flour, sugar, salt and baking powder in a mixing bowl. In a small bowl, whisk together egg, vinegar and water. Cut in about 2/3 cup cold coconut oil or shortening into dry ingredients until mixture is crumbly.

Pour in egg mixture and mix until dough ball forms. Add more water or flour to get desired dough texture. Divide dough in half. Place dough ball onto a lightly floured surface. Roll out dough until about 1/4″ thick.

Gently lay pie crust into a 9″ pie plate. Reserve the remaining dough for the top of the pie. After pie has been filled, roll out remaining dough and cut as desired for topping: lattice, whole, shapes, etc.

Combine berries, rhubarb, sugar and flour in a large bowl. Pour into uncooked pie crust. Add remaining 2-3 tablespoons coconut oil or shortening on top of berries in little pieces. Top with remaining pie crust if desired. Brush top of pie with coconut milk.

Bake at 350 °F for about 50 minutes. Filling should be bubbly and crust should be slightly brown. If edges of pie start to brown too quickly, cover with foil.

Let pie cool about 10-20 minutes before cutting and serving.

Note: Got leftover pie crust? Form together and roll out again on a floured surface. Cut or shape as desired. Place crust pieces on a large cookie sheet and sprinkle with sugar and cinnamon. Bake at 350 °F for about 10-15 minutes, or until golden brown.

Enjoy with home made ice cream. Recipe here.

*Gluten Free Flour Mix:

Makes 3 cups

  • 2 cups brown rice flour
  • 2/3 cup tapioca starch/flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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