Recipes
Coconut Macaroons (Corn, Wheat, Egg, & Dairy Free)
Preheat oven to 200 degrees F.
Ingredients:
Directions:
Combine coconut flour and shredded coconut.
In separate bowl mix together remaining ingredients until well blended.
Add honey mixture to dry ingredients and mix well. Hands work great for this step.
Use a tablespoon measuring spoon to scoop mixture then tap out of spoon onto a parchment paper lined cookie sheet (I use Reynold’s parchment paper).
Bake at 200 degrees F for about 20 minutes then turn on broiler to toast the tops. I’ve found that cooking longer dries them out. Technically, you could eat these macaroons raw so cooking isn’t to prevent foodborne illness, just to help set up the ingredients.
Out of the oven they will be quite soft. Allow to cool then transfer to refrigerator for storage. From the fridge they have the perfect texture, soft and chewy (the coconut oil solidifies in the refrigerator which firms them up more than when stored at room temperature). Enjoy!
Ingredients:
- 1/3 cup Coconut flour (Tropical Traditions)
- 1.5 cups Unsweetened shredded coconut (Tropical Traditions)
- 1/4 cup Honey (local, Parton Apiary, I actually use closer to 1/3 cup because I like them sweeter)
- 1/3 cup Coconut oil (Tropical Traditions)
- 1 TBSP Vanilla extract (homemade using Vikingfjord vodka and vanilla beans)
- 1/2 tsp Salt (Diamond Crystal Kosher salt, I use a little more salt too because I LOVE salt)
Directions:
Combine coconut flour and shredded coconut.
In separate bowl mix together remaining ingredients until well blended.
Add honey mixture to dry ingredients and mix well. Hands work great for this step.
Use a tablespoon measuring spoon to scoop mixture then tap out of spoon onto a parchment paper lined cookie sheet (I use Reynold’s parchment paper).
Bake at 200 degrees F for about 20 minutes then turn on broiler to toast the tops. I’ve found that cooking longer dries them out. Technically, you could eat these macaroons raw so cooking isn’t to prevent foodborne illness, just to help set up the ingredients.
Out of the oven they will be quite soft. Allow to cool then transfer to refrigerator for storage. From the fridge they have the perfect texture, soft and chewy (the coconut oil solidifies in the refrigerator which firms them up more than when stored at room temperature). Enjoy!
Banana Coconut Flour Muffins (Corn, Wheat, Egg, & Dairy Free)
Servings: 12
Ingredients:
do eggs)
Combine flax meal and water in a small bowl and place in the refrigerator for 30-60 minutes before starting. If you skip this step it won’t kill the recipe but the binding and texture is better if the flax eggs are chilled and set up prior to mixing with rest of ingredients.
Preheat oven to 350 F.
Place cupcake liners in 12 cup muffin tin (If You Care cupcake liners are corn free). Greasing and flouring the muffin tin doesn’t work as well with this eggless recipe but if you’re out of liners, it’ll still work, just not as well.
In a large bowl, mash bananas until creamy, stir in honey.
Add liquefied coconut oil and stir.
Add flax meal mixture, coconut flour, and salt.
Mix with hand mixer or stand mixer for 1 minute to thoroughly combine ingredients. Wait 1-2 minutes to allow coconut flour to absorb liquids.
Add baking soda and mix just long enough to combine ingredients.
Scoop batter into muffin tins (it will be thick). You can fully fill 9 muffin tins instead of 12 but with this eggless recipe the final product turns out better with 12 smaller muffins.
Bake for 30 minutes or until lightly browned on top and toothpick inserted in middle comes out almost clean. Muffins firm up after cooling. I store mine in the refrigerator in an airtight container. Enjoy!
Ingredients:
- 1 cup Bananas, mashed
- ½ cup Honey (local, Parton Apiary)
- ½ cup Coconut flour (Tropical Traditions)
- 1/3 cup Coconut oil, melted if it’s solidified (Tropical Traditions)
- 3 TBSP Flax meal in 9 TBSP water (I grind Trader Joe's flax seeds),
do eggs)
- ½ tsp Salt (Diamond Crystal)
- ½ tsp Baking soda (Arm & Hammer)
Combine flax meal and water in a small bowl and place in the refrigerator for 30-60 minutes before starting. If you skip this step it won’t kill the recipe but the binding and texture is better if the flax eggs are chilled and set up prior to mixing with rest of ingredients.
Preheat oven to 350 F.
Place cupcake liners in 12 cup muffin tin (If You Care cupcake liners are corn free). Greasing and flouring the muffin tin doesn’t work as well with this eggless recipe but if you’re out of liners, it’ll still work, just not as well.
In a large bowl, mash bananas until creamy, stir in honey.
Add liquefied coconut oil and stir.
Add flax meal mixture, coconut flour, and salt.
Mix with hand mixer or stand mixer for 1 minute to thoroughly combine ingredients. Wait 1-2 minutes to allow coconut flour to absorb liquids.
Add baking soda and mix just long enough to combine ingredients.
Scoop batter into muffin tins (it will be thick). You can fully fill 9 muffin tins instead of 12 but with this eggless recipe the final product turns out better with 12 smaller muffins.
Bake for 30 minutes or until lightly browned on top and toothpick inserted in middle comes out almost clean. Muffins firm up after cooling. I store mine in the refrigerator in an airtight container. Enjoy!
Coconut Cream Shortbread Cookies (Corn, Wheat, Egg, & Dairy Free)
Servings: 12
· 3 TBSP flax meal with 9 TBSP water (or 3 eggs)
· ½ cup coconut cream concentrate (Tropical Traditions, aka
coconut butter or coconut manna)
· ½ cup honey
· 1 TBSP vanilla extract
· ½ cup coconut flour (Tropical Traditions)
· ½ tsp salt
· ½ tsp baking soda
· 1 cup unsweetened shredded coconut (Tropical Traditions)
Combine flax meal and water in a small bowl and place in the refrigerator for an hour prior to starting.
Preheat oven to 350 degrees and grease baking sheet (I used Tropical Traditions coconut oil...so tasty).
Using stand mixer with paddle attachment, beat coconut cream. Add honey and continue until well mixed. Add flax mixture and vanilla extract and mix thoroughly.
In a small bowl, whisk coconut flour, salt, and baking soda until all lumps are dispersed. Add to wet ingredients and mix thoroughly. Stir in shredded coconut.
Form dough into desired size cookies (mine are about the size of a sausage patty which makes 12-14 cookies) and place on greased cookie sheet. You could shape them for holidays, the possibilities are endless!
Bake for 10-12 minutes at 350 degrees F or until bottoms are golden then turn on broiler to lightly toast tops. Remove when toasted to light golden color. Gently transfer to wire rack to cool.
· 3 TBSP flax meal with 9 TBSP water (or 3 eggs)
· ½ cup coconut cream concentrate (Tropical Traditions, aka
coconut butter or coconut manna)
· ½ cup honey
· 1 TBSP vanilla extract
· ½ cup coconut flour (Tropical Traditions)
· ½ tsp salt
· ½ tsp baking soda
· 1 cup unsweetened shredded coconut (Tropical Traditions)
Combine flax meal and water in a small bowl and place in the refrigerator for an hour prior to starting.
Preheat oven to 350 degrees and grease baking sheet (I used Tropical Traditions coconut oil...so tasty).
Using stand mixer with paddle attachment, beat coconut cream. Add honey and continue until well mixed. Add flax mixture and vanilla extract and mix thoroughly.
In a small bowl, whisk coconut flour, salt, and baking soda until all lumps are dispersed. Add to wet ingredients and mix thoroughly. Stir in shredded coconut.
Form dough into desired size cookies (mine are about the size of a sausage patty which makes 12-14 cookies) and place on greased cookie sheet. You could shape them for holidays, the possibilities are endless!
Bake for 10-12 minutes at 350 degrees F or until bottoms are golden then turn on broiler to lightly toast tops. Remove when toasted to light golden color. Gently transfer to wire rack to cool.
Pumpkin Pie Cookies (Corn, Wheat, Egg, & Nut Free)
I saw an adorable pumpkin pie cookie recipe by Chocolate Covered Katie that I thought I might be able to make GAPS legal (the ground flaxseed is up to you based on where you are in the healing process). They turned out yummy, actually looked like pumpkin pie cookies, AND I got 2 thumbs up from my resident 5 & 7 year old food critics. The recipe below is adapted to be corn, wheat, egg, & nut free from http://chocolatecoveredkatie.com/2011/10/14/chocolate-cookies-filled-with-pumpkin-pie/.
Preheat oven to 330 degrees.
- 1/2 cup coconut flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp baking soda
- Scant 1/4 cup honey
- 1 TBSP ground flax seed and 3 TBSP water (mixed ahead of time and placed in the fridge for 1 hour)
- 1 tsp vanilla extract
- 3 TBSP coconut oil
- 6 TBSP pureed pumpkin (you can do 3 TBSP pumpkin and 3 TBSP nut butter if you can do nuts)
- 1/4 tsp cinnamon
- 1 TBSP honey
- 1/4 tsp vanilla extract
In heavy duty stand mixer, combine first 4 ingredients and mix well. Add ingredients 5-9 and mix again to form dough. In a separate bowl combine all other ingredients to make the filling. Using a heaping tablespoon of dough, roll into a ball and then flatten. Place a small amount of the filling in the center and fold up the sides of the dough and form a ball. If the sides crack, that's okay, the filling will stay inside the cookie. Bake at 330 F for 25 minutes. Let stand 10 minutes. I made some flat and indented in the middle with a scoop of filling to look like pumpkin pie cookies...I LOVE this variation for appearance but they taste just as good filled.
Makes 12-14 cookies.
Corn and Gluten Free MIM (Muffin in a Minute)
Looking for a safe, easy bread sure to be corn free? And, ready in about a minute? Try a MIM (muffin in a minute)! Add frozen berries or shredded apples and carrots for a sweet treat or Italian seasonings for sandwich bread. The possibilities are endless!
1/4 cup flax seed meal
1/2 tsp baking powder (Hain's Featherweight)
Pinch of salt (or sweetener of your choice if you want it sweet)
1 tsp cinnamon
1 egg
1 tsp coconut oil (Tropical Traditions coconut oil or other oil of your choice)
1/8th cup of frozen blueberries
Mix ingredients in a coffee mug and microwave on high for 1.5 minutes (if omitting the blueberries, cook for 1 minute).
I sliced it into 4 pieces and topped with sliced bananas. It would also be great toasted with butter or peanut butter too. If you want to make a sandwich bread leave out the blueberries and cinnamon and maybe add some italian seasonings and put in a microwavable square storage container to get a larger square surface to slice. I used my Anchor Hocking ceramic individual serving pot pie crocks which made a perfect sandwich sized round muffin ready to be sliced in half and stuffed with my favorite sandwich ingredients. Enjoy!
Corn, Egg*, & Wheat Free Meatloaf (Modified From Paula Deen's "Aunt Peggy's Meatloaf" Recipe)
Ingredients:
1.5 lbs Lean ground beef (avoid rolls of ground beef from supermarkets or beef sprayed with citric or
lactic acid solution, I get mine from local butcher)
1 6 oz can tomato paste (be sure it doesn't contain citric acid, only ingredient is tomatoes)
1/2 cup Chopped Vidalia onion
1/2 cup Chopped green bell pepper
1/2 cup Gluten free quick-cooking oats
1 egg* Lightly beaten (or 1 TBSP ground flaxseed in 3 TBSP water refrigerated for 1 hour before adding to mix)
1 tsp Kosher salt (do not use iodized salt, it contains an anticaking agent derived from corn)
1/4 tsp Pepper
FOR THE GLAZE:
1/2 6 oz can of tomato paste
2 TBSP Packed light brown sugar (Domino is corn free)
1/4 tsp Onion powder
Preheat oven to 375 degrees F.
In a large bowl, combine the ground beef, tomato paste, onions, green pepper, oats, egg or egg substitute, salt, and pepper. Shape the mixture into a loaf and place it in a 9 by 5-inch loaf pan.
In a small bowl, whisk together the 1/2 can of tomato paste, brown sugar, onion powder, and enough water to bring mixture to the consistency of ketchup. Slather the glaze on top of the meat loaf and bake until the meat loaf is firm and cooked all the way through, about 1 hour. Serve hot.
Corn, Egg & Wheat Free Zucchini Bread by Caryn
(http://healthy-family.org/forum/index.php?topic=212.0)
3/4 cup Honey (or sugar)
3/4 cup Vegetable oil (corn free oil of your choice)
2 medium Bananas, mashed
1 tsp Corn free salt (Redmond or other sea salt, non iodized)
1 tsp Baking soda
2 tsp Hain's Featherweight baking powder (or homemade corn free one)
1 TBSP Cinnamon
1 tsp Guar gum (optional)
3 cups Miss Roben's Betty Hagman all purpose flour
1 large Zucchini, coarsely shredded (about 1.5-2 cups)
Spectrum Palm Oil or corn free oil of your choice to grease the pan.
Preheat oven to 350 degrees.
Grease bottom and sides of 9 x 5 bread pan with oil.
In a mixer beat honey (or sugar), oil, and bananas on high. Slowly add salt, baking soda, baking powder, cinnamon, guar gum, and finally the flour mixture. Beat on high for 2 minutes. Batter should be thick and fluffy. Now add zucchini and mix on low.
Pour batter into bread pan and bake 1 hour or until toothpick comes out clean. Don't overbake, it tends to dry out easily. Honey browns faster than sugar so if it looks like it's browning too much before middle is done, cover with foil to prevent top from burning.
Cool for 5-10 minutes in pan and then transfer to wire rack to cool completely. Enjoy!
Corn, Egg, & Wheat Free Banana Carrot Muffins
¾ cup Oat flour (use GF oats for GF muffins)
½ cup Tapioca starch
¼ cup Potato starch (not flour)
1 tsp Baking powder (corn free)
1 tsp Baking soda
½ tsp Sea salt
½ tsp Cinnamon
A pinch of allspice (optional)
1 tsp Guar gum (maybe use less next time, 1st batch was a tad chewy)
½ cup Brown sugar
2 Bananas (mashed)
½ cup Milk
1/3 cup Olive oil
1 tsp Vanilla extract
1 ¼ cup Carrot and apple pulp from juicer (pulp from 3 large carrots and 1 apple, not peeled)
½ cup Raisins (optional)
Preheat oven to 375 degrees. Place paper baking cups in 12 cup muffin tin.
Whisk oat flour, tapioca starch, potato starch, baking powder, baking soda, guar gum, sea salt, cinnamon, and allspice (if you’re using it) in a large bowl until well blended. Add brown sugar and whisk until blended.
Whisk 2 mashed bananas, milk, olive oil, and vanilla extract in a separate bowl until well blended.
Fold in wet ingredients into dry ingredients and whisk until well blended. Fold in carrot and apple pulp (and raisins if you’re using them) and mix until blended.
Spoon mixture into muffin cups about ¾ full and allow to rest for a few minutes before baking. Bake at 375 degrees for 20-24 minutes (mine take about 24 minutes). Allow to rest for 5-10 minutes after removing from oven and then transfer to wire cooling rack to finish cooling.
Corn-free Artisan Bread (modified from Artisan Bread in 5 Minutes a Day), makes 4 loaves
6 1/2 cups Kroger white whole wheat flour (the only ingredient is whole wheat, it is not enriched)
3 cups Lukewarm water (about 100 degrees)
1 1/2 TBSP Kosher salt (dissolved in the lukewarm water above)
2 pkts Red Star active dry or rapid rise yeast (or Kroger brand active dry), does not contain sorbitan
monostearate and only ingredient is yeast
Combine ingredients in 6 qt storage container and stir until all ingredients are evenly mixed.
Loosely lay lid on top and let sit on counter for 2 hours.
After 2 hours, sprinkle flour on your hands and top of dough and remove a ball about the size of a grapefruit.
Form dough into ball rounding and folding dough from top to bottom until desired shape is obtained.
Place on parchment paper and let sit for 20 minutes at room temperature.
Preheat oven to 450 degrees.
Make slices in top of loaf and sprinkle with herbs if desired.
Place on parchment paper on pizza stone in oven.
Pour 1 cup of water in metal pan (glass will shatter) on rack below bread and bake at 450 degrees for about 30 minutes.
Mixture makes 4 small loaves of bread which can be stored in refrigerator for up to 2 weeks.
Corn & Gluten Free "Goldfish" Crackers (Adapted from Mrs. Roben's Recipe and Adventures of a Gluten Free Mom)
3/4 cup Potato starch
1/4 tsp Salt
1/4+ tsp Guar Gum
1/2 tsp Baking Powder
1/2 cup Cheddar cheese, shredded
4 TBSP Butter
2 TBSP Milk
Preheat oven to 400 F.
Whisk dry ingredients together in bowl and then stir in butter and cheese. Mix until mixture resembles a fine crumb. Add milk and mix well. You may need to knead with your hands to get last of dough well mixed.
Roll out dough on piece of parchment paper to 1/8" thickness. Cut into squares with a pizza cutter for Cheez-Its type crackers or use goldfish cracker mold to make Goldfish type crackers.
Using a fork, prick the tops of the crackers and then sprinkle with desired seasoning (I use salt but onion powder or other seasonings would also be good).
Place parchment paper with dough on a baking sheet or pizza stone in oven and bake until golden brown and crisp, approximately 10 minutes. The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color. The texture of the crackers is very light and crispy. Enjoy!
Corn, Egg, & Wheat Free Animal Crackers
1/2 cup Oats
1 tbsp Honey
1/4 + 1/8 tsp Salt
3/4 cup Corn-free flour (you can make this recipe wheat and gluten free by using half and half rice and
tapioca flours)
1/4 tsp Baking soda
1/4 cup Butter
1/4 cup Plain yogurt (I use Dannon Plain Greek Yogurt or homemade, you can also use buttermilk if
you find one that is corn free)
Preheat oven to 400 degrees. Grind oats using food processor or blender until fine. Add honey, salt, flour, and baking soda. Soften butter and add to mixture. Add yogurt. Roll out thin (about 1/8th inch thick) and cut out using animal shaped cookie cutters. Place cookies on parchment paper and bake at 400 degrees on cookie sheet or pizza stone (I have more even browning when I put the parchment paper on the pizza stone) until lightly browned. 9-12 minutes.
This recipe makes crackers, not cookies. Do not expect them to be sweet. You could modify the recipe to make cookies by adding sweetener of your choice.
Corn, Egg, & Wheat Free Oatmeal Cookies
1/2 cup Butter, softened
1/2 cup White sugar
1/2 cup Domino packed brown sugar
1 Egg (if egg allergic, use 1 TBSP ground flaxseed and 3 TBSP warm water for each egg)
1 cup Miss Roben's Betty Hagman all purpose flour
1/2 tsp Baking soda
1/2 tsp Salt
1/2 tsp Corn free vanilla extract (you can make corn free extract using Vikingfjord Vodka and whole,
organic vanilla beans)
1 tsp Cinnamon
1.5 cups Quick cooking oats (to make this recipe gluten free, use certified gluten free oats)
Cream butter and sugar(s) together in a bowl. Add egg (or flaxseed mixture) and vanilla. Combine flour, salt, cinnamon, and baking soda and stir into mixture. Last, add oats. Cover bowl and put in fridge for an hour.
Preheat oven to 375 degrees.
Place parchment paper on cookie sheet if you do not have a corn free nonstick spray.
Roll out walnut size dough balls and place 2" apart on cookie sheet and flatten with fork dipped in white sugar.
Bake at 375 degrees for 10-12 minutes (depending on how soft or crunchy you like your cookies). Allow to cool on pan for 5 minutes before moving to wire rack to completely cool.
Makes 18 large cookies.
Corn-Free Sea Salted Squash Chips (Dehydrated)
Yellow Squash sliced 1/8th inch thick (however many your dehydrator will hold)
Sunflower oil
Corn free sea salt (Redmond Real Salt)
Slice squash 1/8" thick and lay out on dehydrator trays.
Lightly brush tops with sunflower oil.
Lightly salt with sea salt (remember salt will be more concentrated after dehydrating).
Dehydrate according to your dehydrator settings.
Kale Chips
Ingredients: Fresh kale, corn free oil of your choice, sea salt
Preheat oven to 375.
Remove kale from stems and arrange in a single layer on baking pan.
Drizzle with olive oil, coconut oil, or other corn free oil of your choice.
Sprinkle with sea salt.
Bake for 6-7 minutes, turn and continue baking for another 6 minutes or so until desired crispness.