Coconut Flour Lemon Poppyseed Blueberry Muffins

Ingredients:

4 T Butter, melted (or melted coconut oil)

6 T Honey

6 Eggs

4 T Whole Milk (or coconut milk)

1/2 C Coconut Flour

1/2 t Salt

1/2 t Baking Powder

1 T Poppyseeds

2 t Lemon Extract

1 C Fresh Blueberries (or rehydrated dried blueberries)

Directions:

Preheat oven to 400 degrees F. Grease or line a standard muffin pan. 

In a medium mixing bowl, stir melted butter and honey together. Add eggs and milk and stir to incorporate. 

Add coconut flour, salt, baking powder, poppyseeds and lemon extract. Stir until smooth. 

Fold in blueberries. 

Spoon into muffin tin. Bake 14-16 minutes. Remove to wire rack to cool. Serve with room temperature butter and enjoy!

Yield: 12 muffins

* Adapted from “Honey Muffins” in “Cooking with Coconut Flour”, pgs. 56-57. Bruce Fife, N.D.

Sweet Slaw

Ingredients:

4 C Shredded Organic Red Cabbage

2 C Shredded Organic Carrots

1 Large Organic Red Apple, cut into thin sticks

4 oz Organic Dried Cranberries (sweetened with apple juice)

1/2 C Organic Sprouted Sunflower Seeds

2 Tablespoons Organic White Wine Vinegar

2 Tablespoons Organic Raw Unfiltered Honey

1/3 C Primal Kitchen Avocado Oil Mayonnaise

1/2 teaspoon Kosher Salt, plus more to taste

Directions:

Combine all ingredients and stir until honey is dissolved. 

Cover and refrigerate several hours or overnight. 

Stir again and add salt as needed. 

Coconut Flour Zucchini Muffins

Ingredients:

• 6 Eggs

• 1/4 C Coconut MCT Oil (or Melted Coconut Oil)

• 1/4 C Honey (or 1/2 C Coconut Sugar)

• 1/2 C Coconut Flour

• 1 t Ground Cinnamon

• 1 t Baking Powder

• 1/2 t Baking Soda

• 1/2 t Salt

• 1 1/2 C Shredded Zucchini

• 3/4 C Chopped Walnuts

• 1/2 C Raisins

Directions:

Preheat oven to 350 degrees F and line a muffin tin with unbleached paper liners. 

In a large mixing bowl, mix eggs, oil and honey together. 

Whisk in coconut flour, cinnamon, baking powder, baking soda and salt. 

Stir in zucchini, walnuts and raisins until just combined. 

Scoop batter into prepared muffin tin and bake for 20-24 minutes or until the tops spring back to the touch and a toothpick comes out clean. 

Remove from oven. Allow to rest in pan for a couple of minutes and then remove to cooling rack. 

Freezes well!

Yield: 12 Standard Muffins

* Adapted from https://www.pamelasproducts.com/recipes/gluten-free-morning-glory-muffins-with-coconut-flour

Coconut Flour Morning Glory Muffins

 Ingredients:

• 6 Eggs

• 1/4 C Coconut MCT Oil (or Melted Coconut Oil)

• 1/4 C Honey (or 1/2 C Coconut Sugar)

• 1/2 C Coconut Flour

• 1 t Ground Cinnamon

• 1 t Baking Powder

• 1/2 t Baking Soda

• 1/2 t Salt

• 1 C Grated Carrot

• 1/2 C Grated Apple
• 3/4 C Chopped Pecans
• 1/2 C Shredded Unsweetened Coconut

• 1/2 C Raisins

Directions:

Preheat oven to 350 degrees F and line a muffin tin with unbleached paper liners. 

In a large mixing bowl, mix eggs, oil and honey together. 

Whisk in coconut flour, cinnamon, baking powder, baking soda and salt. 

Stir in carrot, apple, pecans, coconut and raisins until just combined. 

Scoop batter into prepared muffin tin and bake for 20-24 minutes or until the tops spring back to the touch and a toothpick comes out clean. 

Remove from oven. Allow to rest in pan for a couple of minutes and then remove to cooling rack. 

Freezes well!

Yield: 12 Standard Muffins

* Adapted from https://www.pamelasproducts.com/recipes/gluten-free-morning-glory-muffins-with-coconut-flour

Gluten Free Rhubarb Crisp with Blueberries

Ingredients:

For Filling:

4 1/2 C Sliced Fresh Rhubarb (1-inch slices)

1 1/2 C Frozen Blueberries

2/3 C Sugar

2 T Cornstarch

1/4 t Salt

For Topping:

1 C Pamela’s Gluten-Free Bread Mix (or other gluten free flour blend)

1/2 C Sugar

1/4 t Cinnamon

1/8 t Salt

6 T Cold Butter

Directions:

Preheat oven to 375 degrees F. 

For filling:

Rinse frozen blueberries in cool water and drain. 

In a large bowl, mix sugar, cornstarch and salt. Add rhubarb and blueberries. Toss to coat. 

Pour mixture into a greased 8x8-inch baking dish. 

For Topping:

In a medium bowl, combine flour, sugar, cinnamon and salt.

Cut in butter until crumbly. 

Sprinkle topping over filling. 

Bake for about 45 minutes or until filling is bubbly and topping is golden brown. 

Remove from oven and allow to cool for at least 5 minutes before serving. 

Serve warm with vanilla ice cream!

Yield: 4-6 servings

Pea Protein Bread

Ingredients:

1 C Pea Protein Powder
3/4 C Almond Flour
6 Tbs Flax Meal
1/2 tsp Salt
1/2 tsp Baking Soda
8 Eggs
Everything Bagel Seasoning

Directions:

Preheat oven to 350 degrees F.

Line a loaf pan with parchment paper.

In a large bowl, whisk together protein powder, almond flour, flax meal, salt and baking soda.

Pulse eggs in a blender until slightly foamy/bubbly (or hand-mix until this point).

Stir eggs into dry ingredients until just combined.

Scoop dough into prepared loaf pan. Sprinkle top with seasoning.

Bake for 45 minutes.

Remove from oven. Remove from pan. Allow to cool 5-10 minutes before slicing thinly into about 20 slices.

* Adapted from http://insidekellyskitchen.com/recipe/perfect-protein-bread

Grain-Free Butternut Squash Pancakes

Ingredients:

1/2 C Buckwheat Flour
1/4 C Quinoa Flakes
2 T Tapioca Flour
1 t Baking Powder
1/2 t Pumpkin Pie Spice or Ground Cinnamon
1/4 t Sea Salt
1/2 C Unsweetened Almond Milk (or other non-dairy milk)
1 Large Egg
1/4 C Butternut Squash Puree (or pumpkin puree)
1 T Melted Coconut Oil
1 Scoop Now Organic Better Stevia
1 t Vanilla Extract

Directions:

Combine all ingredients. Add a little extra almond milk if mixture is too thick.

Cook as you would any pancake 1/4 C of batter per pancake.

Yield: 6 Pancakes (2-3 servings)

Note: Recipe can be doubled or tripled and leftover pancakes frozen for later!

* Adapted from https://www.simplyquinoa.com/banana-buckwheat-quinoa-pancakes/

Gluten-Free Berry Crumble

Ingredients:

Crumble:

1 C Pamela's Gluten-Free Bread Mix (or other GF baking or all-purpose blend)
1/8 t Fine Sea Salt
Scant 1/2 t Baking Powder
Scant 1/2 C White Sugar
6 T Cold Butter, unsalted
3/4 t Vanilla Extract
1 Large Egg Yolk
1/2 t Apple Cider Vinegar

Fruit:

1 C Fresh Blueberries
1 C Fresh Raspberries
1 C Fresh Blackberries
1 1/2 t Fresh Lemon Zest
2 t Fresh Squeezed Lemon Juice
1/3 C White Sugar
2 t Cornstarch

Directions:

Preheat oven to 375 degrees F.

Grease an 8x8-inch baking dish (2 quart).

In a large bowl, combine flour, salt, baking powder and sugar. Whisk to combine. Cut in butter until mixture resembles coarse crumbs. Add vanilla extract, egg yolk and apple cider vinegar. Stir in with a fork. Use hands to finish mixing until dough can just be squeezed into clumps. Add cold water as needed to reach this consistency.

Press about 2/3 of this mixture down into the baking dish to form the bottom crust.

In another bowl, combine berries, lemon zest, lemon juice, sugar and cornstarch. Mix together until sugar and cornstarch are dissolved.

Pour berry mixture over bottom crust. Sprinkle remaining dough on top.

Bake for 45 minutes or until top is slightly golden and berry mixture is bubbling up the sides.

Remove from oven and allow to cool for 30 minutes before serving. Serve with a generous scoop of vanilla ice cream!

Yield: 6 Servings

Note: If you like more crust, double crust recipe and use half on top and half on bottom. Entire recipe can be doubled and baked in a 9x13-inch casserole dish.

* Adapted from https://www.allrecipes.com/recipe/264590/the-ultimate-berry-crumble/

Summer Slaw

Ingredients:

4-5 C Cole Slaw Mix (or 3 parts shredded cabbage to 1 part shredded carrots)
1 T Apple Cider Vinegar
1/2 C Primal Kitchen Avocado Oil Mayonnaise
1 1/2 C Cooked, Drained Beans (kidney, black, pinto...you choose!)
1 t Celery Seed
1 t Dill Weed
1/2 t Salt, or to taste
1/4 t Pepper

Directions:

Combine all ingredients. Cover and chill for at least two hours in refrigerator or overnight. Check to see if more salt is needed before serving.

* Variations: Add diced radishes, sliced black olives, or diced red onion! Try using two colors of cabbage!

Sugar-Free Pumpkin Spice Chocolate Bread

Ingredients:
1 C Organic Pumpkin Puree
1/2 C Organic Coconut flour
5 Free-Range Eggs
1/4 C Melted Organic Coconut Oil
1 T Pumpkin Pie Spice
1/3 C Coconut Cream (from a can, mix contents together before measuring)
1 t Vanilla Extract
1 t Baking Powder
1/4 t Organic Stevia (where stevia is the only ingredient, not a blend)
1/2 C Sugar-Free 100% Cacao Baking Dark Chocolate Chips
Pinch of Sea Salt

Directions:

Preheat oven to 400 degrees.

In a large bowl, mix together all ingredients.

Spoon into greased (with coconut oil) 8x8 pan. Bake for 25 minutes or until set.

Enjoy warm, room temperature or chilled! Would be good with vegan butter melted on top or some kind of whipped topping.

Cranberry Pecan Poppy Seed Chicken Salad

Ingredients:

3/4 C Mayonnaise (great with avocado oil mayo!)
1/4 t Ground Mustard Powder
1 T Poppy Seeds
4 C Cooked Chicken Breast, cubed or shredded (cold)
1 C Chopped Pecans
1/2 C Dried Cranberries
4 Green Onions, sliced
Salt, to taste

Directions:

In a small bowl, combine mayonnaise, mustard powder and poppy seeds. Set aside.

In a large bowl, combine chicken, pecans, cranberries and green onions. Stir mayonnaise mixture into chicken mixture until everything is well distributed. Add more mayonnaise if dry.

Add salt, to taste. Can be served right away but best when refrigerated overnight and served cold the next day.

Wonderful in lettuce wraps!

* Adapted from https://juliasalbum.com/cranberry-pecan-chicken-salad

Everything (but the Bagel) Seasoning

Ingredients:

1 T Himalayan Fine Sea Salt
1 T Dried Granulated Onion
1 T Dried Granulated Garlic
1 T Black Sesame Seeds
1 T White Sesame Seeds
2 T Poppyseeds

Directions:

Combine in a jar of your choosing. Shake before each use.

My favorite way to use this is sprinkled on chicken before it is baked!

* Adapted from https://www.savoringthegood.com/everything-but-the-bagel-seasoning/

Almond Flour “Dinner Rolls”

Ingredients:

1/2 C Extra-Virgin Olive Oil
2 C Almond Flour
8 Eggs
1 t Baking Powder
1/2 t Salt

Directions:

Preheat oven to 375 degrees F.

Grease or line a standard muffin tin.

In a medium bowl, thoroughly mix together all ingredients.

Divide batter evenly into prepared muffin pan.

Bake for about 12 minutes or until done.

Remove from oven and carefully remove muffins to cooling rack.

Enjoy at room temperature or refrigerate or freeze for later!

Cashew Lemon Coconut Keto Bombs

Ingredients:

1 C Organic Raw Cashew Butter (made from only cashews with no added oils)
1/2 C Organic Extra-Virgin Coconut Oil
1 t Organic Vanilla Extract
1/4 t Organic Lemon Extract
1/8 t Fine Himalayan Sea Salt
2 C Organic Unsweetened Coconut Flakes

Directions:

In a medium saucepan over medium-low heat, melt together cashew butter and coconut oil, stirring occasionally.

Once the mixture is smooth, remove from heat. Stir in vanilla extract, lemon extract, sea salt and coconut flakes.

Place pan on a hot pad in the refrigerator until mixture firms up enough to scoop out.

Line a half-size baking sheet or two quarter-size baking sheets with unbleached parchment paper.

Using a melon-baller (or two spoons), scoop about a tablespoon of mixture at a time onto prepared baking sheet(s).

Refrigerate sheet(s) until keto bombs are firm. Transfer into an airtight container and store in the refrigerator.

Yield: About 24 servings

Chickpea Fritters

Ingredients:

1 C Chickpea (Garbanzo) Flour
1/2 t Sea Salt
1/4 t Baking Soda
1/4 t Ground Cumin
1/4 t Ground Coriander
1/8 t White Pepper
1/2 t Garlic Powder
1/4 t Onion Powder
2 t Lemon Juice
1/2 C Hot Water
About 1/4 C Olive Oil for frying

Directions:

In a small bowl, whisk together chickpea flour, salt, baking soda, cumin, coriander, white pepper, garlic powder and onion powder.

Stir in lemon juice and hot water until a dough is formed.

Heat oil in a small saucepan over medium heat. Once oil is hot, form balls or patties from dough. Fry on each side about two minutes. Do not crowd pan, fry in batches.

Drain on paper towels and serve as soon as possible!

Yield: About 10 small patties, serves 3-5 people

* Adapted from https://www.fifteenspatulas.com/chickpea-fritter-puffs/

Potato Salad

Ingredients:

2 1/2 lbs Idaho Potatoes (About 6-7 medium potatoes)
1/4 C Finely Chopped White Onion
1 t Salt
1/8 t Black Pepper
3/4 C Mayonnaise, plus extra if needed
1/2 C Chopped Celery
4 Hard-Boiled Eggs, chopped
1 Large Dill Pickle, chopped
1/8 C Pickle Juice

Directions:

Wash and peel potatoes. Heat salted water (about 1 t per quart) to boiling. Add potatoes. Cook potatoes until tender, about 30-35 minutes.

Drain.

Allow potatoes to cool and cut into cubes of desired size.

Combine in large mixing bowl with onions, salt, pepper, mayonnaise, celery, eggs, pickle and pickle juice. Add more mayonnaise if needed to reach desired texture.

Cover and refrigerate overnight.

Before serving, stir and check for saltiness, adding more salt if needed.

Yield: 6-8 Servings

*Adapted from Betty Crocker

Homemade Nightshade-Free Olive Oil Mayonnaise

Ingredients:

3/4 C Extra-Virgin Olive Oil (or 1/2 C EVOO and 1/4 C Light Olive Oil)
1 Egg Yolk
Pinch of Sugar
1/2 t Kosher Salt
1/2 T Apple Cider Vinegar
1/2 T Lemon Juice
1/8 t Ground Mustard

Directions:

Put all ingredients into a container and process with immersion blender (stick blender) until emulsified.

Keep refrigerated.

Yield: About 2/3 C

Note: Recipe can be doubled.

* Adapted from https://crunchybetty.com/foolproof-homemade-mayonnaise-full-of-super-secrets/

Unsweetened Dairy-Free Almond Flour Pancakes

Ingredients:

1 C Almond Flour
1/4 t Salt
1/4 t Baking Powder
1/4 C Unsweetened Cashew Milk
2 Eggs, beaten

Directions:

Thoroughly combine all ingredients in a medium bowl.

Preheat a frying pan over medium-low heat. Use cooking oil of your choice or lactose-free ghee if that is ok for you.

Cook as you would any other pancake!

Homemade Hot Cocoa Mix

Ingredients:

2 C Non-Fat Milk Powder
1 C Granulated White Sugar
1/2 C Unsweetened Cocoa Powder
1/4 t Salt

Directions:

Whisk all ingredients together and store in an air-tight container.

When ready to enjoy, stir 1/4 C mix into 1 C of boiling water.

Slow-Cooker Pumpkin Pie Steel Cut Oatmeal

Ingredients:

1 C Gluten-Free Steel Cut Oats
2 1/2 C Water
1 1/2 C Whole Milk
1 C Pumpkin (canned or cooked)
3 T Maple Syrup
1 t Vanilla Extract
1 t Pumpkin Pie Spice
1/2 t Ground Cinnamon
1/4 t Salt
1/2 C Raisins (optional)
1/2 C Pecans or Walnuts (optional)

Directions:

Combine all ingredients in slow-cooker and cook on low for about 7 hours.

Serve topped with milk or cream!

Yield: 4-6 Servings

* Adapted from https://www.eatingbirdfood.com/slow-cooker-pumpkin-pie-oatmeal/#tasty-recipes-34153