Rice

Gluten Free Oatmeal Scotchies

Gluten Free Oatmeal Scotchies Recipe

photo by recipe author

Servings: 2 dozen
Preparation Time: 20 minutes

2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup almond meal*
1/3 cup rice flour
1 1/4 tablespoons tapioca starch
2 tablespoons potato starch flour
1 1/2 cups gluten free oats
3/4 cup butterscotch chips
1 cup organic whole sugar
1/4 cup butter, softened
1/4 cup coconut oil
1 egg
1 1/2 teaspoons vanilla extract
2 teaspoons water

1. Preheat the oven to 350 degrees ºF. Line 2 baking sheets with parchment paper.

2. In a medium bowl, combine all the dry ingredients except the oats, butterscotch chips and sugar.

3. Using a mixer, cream together the sugar, butter, and coconut oil. Add the egg, vanilla, and water and blend until smooth. Add the dry ingredients and blend until combine.

4. Stir in the oats and butterscotch chips. Scoop rounded balls of dough onto the cookie sheet about 3 inches apart. Flatten slightly. Bake for 9-11 minutes, until lightly golden.

Cool slightly – and enjoy!

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

Recipe submitted by Emily, Charlotte, NC

Submit your recipe here!

Dairy and Gluten Free Pumpkin Pie

Dairy and Gluten Free Pumpkin Pie Recipe

photo by recipe author

My 4 year old son loves pumpkin pie so much that I make it often and he eats it even for breakfast!

Servings: 6
Preparation Time: 20-30 minutes

Crust:

3/4 cup rice flour
1/4 cup tapioca flour
1/4 teaspoon salt
1/3 cup coconut oil
1 egg
1 tablespoon honey

Alternate Crust:

3/4 cup coconut flour
2 eggs
1 tablespoon honey
1/4 teaspoon salt

Filling:

15 oz pumpkin puree or 1 3/4 – 2 cups baked squash or sweet potato
1 2/3 cup freshly made coconut milk*
2 eggs
1/2 cup honey
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon vanilla (optional)

Preheat oven to 350 degrees F.

Mix crust ingredients in the food processor. This makes a very soft crust, but bakes into an excellent texture. I like to use a spatula to spread the crust into the pie dish.

For the alternate crust recipe, mix all ingredients in the food processor. This is another gluten-free crust option that is soft in texture and will need to be pressed into the pie dish rather than rolled out.

Mix all filling ingredients in food processor till smooth. Pour into the pie shell and bake at 350 for 50-60 minutes. Chill in refrigerator completely before serving.

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

Recipe submitted by Danielle, Nottinghill, MO

Submit your recipe here!

Red Coconut Curry

Red Coconut Curry Recipe

photo by recipe author

Servings: 8
Preparation Time: 20 minutes

2 tablespoons red curry paste
2 tablespoons organic virgin coconut oil
2 cloves garlic, minced
1 onion, chopped
4 cups coconut milk*
2 chicken breasts, thinly sliced
1 jicama, chopped (optional)
1 stalk lemongrass, bruised and cut into 3″ length
3 – 5 Kafir lime leaves
Basil for garnish

In large pan, sauté curry paste in coconut oil for 4 minutes over med high heat. Add garlic and onion, sauté for 5 more minutes. Add coconut milk, chicken, jicama, lemongrass and lime leaves.

Cover and reduce heat; stir occasionally simmering for 20 – 30 minutes. Serve over brown Jasmine rice.

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

Recipe submitted by Cheryl, OKC, OK

Submit your recipe here!

Wholesome Honey Cookies

Wholesome Honey Cookies Recipe

photo by recipe author

Servings: 3 dozen
Preparation Time: 25 minutes total

1/3 cup virgin coconut oil
1 cup raw honey
2 eggs
1 cup unsweetened almond milk
3 1/2 cups gluten-free oat flour
1/2 cup brown rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 375 degrees F.

Combine virgin coconut oil and honey. Stir in eggs and milk.

Sift together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Combine flour mixture with honey mixture.

Place by teaspoonfuls on a greased baking sheet. Bake 12 minutes (or until golden brown underneath cookie). Allow to cool before serving.

Recipe submitted by Emily, Ottawa, Canada

Submit your recipe here!

Coconut Cauliflower “Rice”

Coconut Cauliflower Rice Recipe

photo by recipe author

Servings: 3-4
Preparation Time: 10 minutes

1 large head cauliflower, trimmed and washed
1 cup full fat coconut milk*
1/2 cup water
2 slices fresh ginger, peeled (about inch in size)
1/2 teaspoon salt
1-2 tablespoons toasted unsweetened coconut shreds (optional)

Place raw cauliflower in a food processor and pulse until rice-sized pieces are formed.

Using a Nut Milk Bag or kitchen towel, drain the excess water out of the cauliflower, set aside.

In a saucepan, combine the coconut milk, water and ginger. Bring to a boil. Add the cauliflower and simmer for 30 minutes, uncovered.

Remove from heat and discard the pieces of ginger, adding in the salt. Do not add it beforehand, it pulls water out vegetables.

Serve with the toasted coconut sprinkled over top.

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

Recipe submitted by Kate, Highlands Ranch, CO

Submit your recipe here!

Grass-Fed Bison Meatloaf

Grass-Fed Bison Meatloaf Recipe

photo by recipe author

Servings: 8
Preparation Time: 30 minutes prep; 90 minutes+ bake

2 pounds grass-fed bison
2-3 tablespoons expeller pressed coconut oil
1 large onion, coarsely chopped
2 carrots, finely chopped (or grated with large grater holes)
2 celery ribs, finely chopped
1/2 large red bell pepper, coarsely chopped (optional)
2-3 cloves garlic, finely chopped (optional)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon celery seed
1 teaspoon dried thyme
3 tablespoons Worcestershire sauce
2 teaspoons pink Himalayan salt
1 teaspoon freshly ground black pepper
2 large eggs, beaten
1/2 cup homemade breadcrumbs

Preheat oven to 350 degrees Fahrenheit.

Place thawed bison in large mixing bowl and break up into coarse chunks.

In a large pan heat coconut oil. Add onions, carrot, and celery and sauté until vegetables begin to soften. Add bell pepper and garlic and sauté three minutes more. Add oregano, basil, celery seed, thyme, WOR sauce, salt, and black pepper and sauté one more minute.

Add sautéed vegetable herb mixture to bison and combine. Add beaten eggs and breadcrumbs and mix thoroughly.

Form the meat mixture into a glass baking dish lightly greased with coconut oil (this amount fits perfectly in a 7 X 10 inch pan). Cover with foil, shiny side down and bake 30 minutes. Reduce oven temperature to 325 degrees and bake 60 to 80 minutes more until internal meat temperature reads 160 degrees. Remove the foil about 20 minutes before end of baking time to brown and crisp up the top.

About 8 servings. Delicious hot served with vegetables and rice, or cold in a meatloaf sandwich.

Recipe submitted by Mary, Des Moines, IA

Submit your recipe here!

Coconut Mango Salmon

Coconut Mango Salmon Recipe

photo by recipe author

Servings: 4-6
Preparation Time: 20 minutes, plus cooking time

1/4 cup organic sugar
1 1/2 tablespoons potato starch or 1 tablespoon cornstarch
2-3 pounds wild caught salmon (portions or filleted half)
1/2 cup coconut oil
1 cup organic mango juice
2 Tablespoons organic fermented soy sauce
1- 1 1/2 cup coconut chips
extra coconut oil for greasing pan

Preheat oven to 375 degrees ºF.

Lightly grease one or two 13×9 pans with coconut oil (depending on the amount of salmon you are cooking).

Mix together, in a small bowl, the organic sugar and the potato starch (or cornstarch). Arrange salmon in greased pans.

In a small saucepan, melt 1/2 cup coconut oil over low heat. Once it starts to melt, add the mango juice and soy sauce. Stirring constantly, add the mixture of sugar and potato starch (or cornstarch). Continue to stir until the mango sauce begins to thicken. Pull the saucepan off the heat as soon as you see any sign of thickening.

Spread coconut chips over the portions of salmon.

Pour the mango sauce on top of the salmon, trying to get the moisture to all of the salmon.

Bake in preheated oven for about 15 minutes. You can check to see if the salmon is done by using a fork to gently pull apart the salmon a few inches from the edge. If it is still red and very moist looking, it may need more time. If it is flaky and lighter in color, it’s done.

(This recipe is also excellent with pineapple juice in place of the mango juice.)

Recipe submitted by Patrice, Owings, MD

Submit your recipe here!

Coconut Chocolate Chip Cheesecake Truffles

Coconut Chocolate Chip Cheesecake Truffles Recipe

photo by recipe author

Servings: 10-12
Preparation Time: 40 minutes

16 ounces cream cheese, softened
1/3 cup coconut oil, melted and cooled
3/4 cup honey
2 teaspoons vanilla
1/2 cup coconut flour
1/2 cup shredded coconut
1/2 cup mini chocolate chips

Topping:

1/3 cup unsweetened cocoa powder
1/4 cup organic whole cane sugar

Place cream cheese in a bowl and beat until creamy. Add melted coconut oil, honey, and vanilla. Beat until well blended and creamy. Add coconut flour and shredded coconut. Mix well. Stir in chocolate chips.

Chill in the refrigerator for an hour.

Once chilled, scoop about a teaspoon full to make a one inch truffle. Place on parchment paper, and continue with the rest of the mixture.

Mix cocoa powder and sugar in small bowl. Roll each truffle in cocoa/sugar. Refrigerate when done, until ready to serve. Store leftovers (if there are any) in refrigerator.

Recipe submitted by Patrice, Owings, MD

Submit your recipe here!