Rice

Gluten Free Chicken Nuggets

photo by recipe author

Servings: 35 Chicken Nuggets
Preparation Time: 20 minutes

1 pound organic soy-free ground chicken
1 teaspoon sea salt
1/2 teaspoon organic parsley
1/2 teaspoon organic onion powder
1/4 teaspoon organic black pepper
1 1/2 cups coconut oil
2 organic soy-free eggs, beaten
1-1 1/2 cups organic white rice flour or brown rice flour
1/2 teaspoon sea salt
Pinch organic black pepper

Recipe: In a medium bowl, mix organic soy-free ground chicken, 1 teaspoon sea salt, 1/2 teaspoon organic parsley, 1/2 teaspoon organic onion powder and 1/4 teaspoon organic black pepper together. Set aside.

Heat coconut oil in a large skillet to medium heat.

Pour organic rice flour, 1/2 teaspoon of sea salt and a pinch of black pepper onto a plate. Mix well. Have beaten eggs ready in a small to medium size bowl.

Roll chicken mixture into 35 ping-pong ball size pieces. Roll each piece of chicken into rice flour, then dip into beaten eggs, then again in the flour. Flatten each ball into a nugget shape.

Fry nuggets in coconut oil until golden brown, about 4-5 minutes on each side. Place fried chicken nuggets on a paper towel lined plate. Serve hot with your favorite dipping sauce.

Recipe submitted by Tiffany, Bend OR

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Coconut Crispy Rice Protein Bites

Prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 10 minutes

1/4 cup peanut butter
1/4 cup coconut peanut butter*
2-4 tablespoons honey (or to taste)
1/2 teaspoon vanilla extract
2 scoops protein powder, flavor of choice
3 tablespoons heavy cream
2 cups brown rice cereal

Stir peanut butters, honey, and vanilla to blend. Add protein powder and heavy cream and mix well. Stir in cereal and roll into small balls or press into a 9×13 pan and refrigerate or freeze before serving.

*For a stronger coconut taste, use all coconut peanut butter.

Recipe courtesy Sarah Shilhavy

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Gluten Free Spiced Fish Sticks

photo by recipe author

Servings: 2-4
Preparation Time: 30 minutes

1 pound white fish (such as Cod or Mahi Mahi)
2 eggs, whisked
1 cup brown rice flour
1/4 cup coconut flour
1 tablespoon achiote powder
1 tablespoon oregano
1/2 teaspoon cayenne powder
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1/3 (plus more) cup coconut oil, palm shortening or olive oil

Recipe: Rinse fish fillets in cold water and set on a plate. Cut fish into short strips, following the lines of the fillets and removing bones (if there’s any).

Place eggs in a small shallow bowl. Mix together flours, spices, black pepper & sea salt in another small shallow bowl.

Dip fish sticks in eggs and then toss it in the flour mixture. Set them aside on a plate.

Warm up 4 tablespoons of palm shortening or your choice of oil in a large skillet and heat oil on medium high. Place the fish sticks in the pan and make sure there’s enough room around them so that they don’t stick together. Cook for a few minutes on each side, until well browned, then remove fish sticks to a plate lined with a paper towels.

Add more shortening or oil (4 tablespoons) to the pan and fry remaining batch of fish sticks.

Serve with freshly squeezed lime and tatar sauce or homemade ketchup.

Recipe submitted by Marillyn, Britt, IA

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Chocolate Fudge Brownies

Gluten Free

YIELD: 24 bars

1 cup butter
2 cups brown sugar
8 Â¼ oz. bittersweet chocolate
2+ tbsp brown rice syrup
4 eggs
2 tsp vanilla extract
1 Â½ cup coconut flour
4 tbsp unsweetened cocoa
1 tsp baking powder
Â¼ cup heavy cream

Preheat oven to 350 degrees. Grease and dust an 11×8 pan with coconut oil and coco powder.

Place butter, sugar, chocolate, and brown rice syrup in a medium sized pot and melt on low heat, stirring until everything is well blended and smooth. Sift in the coco powder. Remove from heat and set aside to cool. Beat the eggs and vanilla extract together with an electric mixer until frothy. Then on low speed, mix in cooled chocolate mixture and sugar. Alternatively add in the flour, heavy cream, baking powder, beating mixture after each addition.

Pour mixture into the prepared pan and bake the brownies in the preheated oven for 30 minutes or until the top of the brownies is crisp and the edges begin to pull away from the pan. (The inside of the brownies will be dense and soft to the touch.) Cool the brownies in the pan on a wire rack until cool. Dump the brownie out of the pan and cut into bars and serve. Frost with chocolate or vanilla frosting if desired. Enjoy!!

Chicken Curry

1 whole chicken cut into 6-8 pieces
3 Tablespoons of Virgin Coconut oil
2 Tablespoons of organic coconut flour
1/2 teaspoon fine Himalayan salt
1/4 teaspoon black pepper
1 Tablespoon chopped fresh ginger root
1/4 cup chopped onion
4 cloves garlic
1 Tablespoon curry powder
2 cups chicken stock (you can use the neck and carcass to make this)
1/4 cup water

Procedure:

In a frying pan sautÃ© garlic, onion, ginger, with coconut oil.Â Add the cut-up chicken, slightly brown the chicken.Â Add chicken stock, simmer for 15 minutes. Add salt, black pepper and curry powder. Cover the pan.Â Continue cooking for another 5 minutes.Â Dissolve coconut flour in 1/4 cup of water.Â Stir it into the pan. Continue cooking for another 5 minutes.

Serve over Bhutanese Red Rice.

Gluten Free Chocolate Energy Bars

photo by recipe author

Servings: 1 9×9 pan
Preparation Time: 1 hour 5 minutes (soaking time included)

3/4 cup walnuts
3/4 cup cashews
3/4 cup almonds
1/2 cup shredded coconut
1/3 cup high-quality, organic cocoa powder
1 tablespoon organic ground coffee (optional)
16 medjool dates (pitted)
2 tablespoons coconut oil
1 tablespoon vanilla
1 tablespoon maple syrup, rice syrup, honey
1-2 tablespoons water
coconut oil for pan

Soak the nuts and dates in warm water for about an hour. Remove the pits from the dates.

In a food processor, blend the nuts, coconut, cocoa, and coffee together. Add the pitted dates, coconut oil, vanilla, sweetener, and water and pulse until combined. The dough will be sticky.

Grease a 9×9 glass dish with coconut oil and then dump the mixture in there. Using a spatula (or your fingers), press the dough into the dish until it is packed firmly. Chill in the fridge or freezer for a couple hours before cutting.

Recipe submitted by Jessica, Denver, CO

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Thai Pra Ram Chicken with Peanut Sauce

photo by recipe author

Servings: 4-6
Preparation Time: 25-40 minutes

3-4 chicken breasts, cooked and cut into cubes or strips
2 cups carrots & broccoli, or stir-fry vegetables
cooked jasmine rice

SAUCE:

1/2 cup sucanat (or organic whole sugar)
1/2 cup creamy peanut butter
4 tablespoons organic soy sauce
3 tablespoons water
2 teaspoons coconut oil
2 garlic cloves, crushed
1 1/2 – 2 cups coconut milk*
1 teaspoon curry powder
1/2 to 1 teaspoon red pepper flakes

Cut chicken into cubes or strips (and boil if raw). Cut carrots and broccoli into small/medium pieces.

Combine sugar, peanut butter, soy sauce, water, coconut oil, and garlic in a saucepan over medium heat. Heat until bubbling, then reduce heat to medium low. When peanut butter and sugar are completely dissolved, slowly add coconut milk, stirring until the sauce is a nice caramel color. Add curry powder and red pepper flakes, stir, and simmer on low to thicken.

Place vegetables in a wok with about an inch of water, cover, and cook on medium-high until vegetables are mostly soft. Drain water, and add chicken and sauce to the wok. Stir until everything is combined and hot.

Serve over a bed of jasmine rice.

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

Recipe submitted by Anna, Franklin, WV

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Coconutty Halibut

Gluten Free Coconutty Halibut

photo by recipe author

This recipe was concocted from all things coconut provided by Tropical Traditions. A man once set out to try to coconut up his dinner to the eXtreme and the following recipe was dreamed up, created, labored over, tasted, refined, and loved by all… Here it is!

Servings: 4-6
Preparation Time: 10 minutes

For the Sauce:

6 tablespoons Tropical Traditions Coconut Cream Concentrate
4 tablespoons fresh squeezed lime juice
1 cup water
2 tablespoons fish sauce
1/2 minced onion
1-2 minced Jalapeños (to taste)
2 tablespoons chili powder
2 tablespoons Tropical Traditions coconut flour

For the Fish:

1-2 cups Tropical Traditions coconut flour
2-4 eggs
2-3 cups Tropical Traditions shredded coconut
2 tablespoons old bay seasoning
1 tablespoon white pepper
1 tablespoon fresh ground black pepper
1 tablespoon cumin
1 tablespoon thyme
6 tablespoons Tropical Traditions coconut oil
4-6 fillets halibut (or other white fish. Tilapia would work well here too)

SAUCE:

In a small sauce pan add the Tropical Traditions coconut cream concentrate, lime juice, water, fish sauce, onion, jalapeno, and chili powder. Bring to a rolling boil while stirring constantly. Reduce heat and simmer for 15-20 minutes. Add Tropical Traditions coconut flour to thicken sauce. Remove from heat and let sauce stand for 5-10 before serving.

FISH:

Spread coconut flour in a shallow dish. Whisk your eggs in a wide bowl and put shredded coconut flakes in another shallow dish. Add the old bay seasoning, white pepper, fresh ground black pepper, cumin, and thyme to the shredded coconut and mix together with your hands.

Heat coconut oil in a skillet to medium. Rinse and pat down fish fillets. Roll in coconut flour, dip in egg and then coat with the coconut flake mixture. Add to hot oil and cook until the coconut fillets are a nice golden brown. Carefully flip the coconut fish fillets to evenly cook the other side. You can keep these warm in the oven while you’re cooking up all of your fillets.

Prepare to overload your taste buds with coconut goodness… drizzle sauce on top of fried fish and enjoy! If you like rice, this also goes really well on top of a bed of rice… if you’re into that sort of thing! 🙂

Recipe submitted by Dan, Denver, CO

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