Gluten-Free Hazelnut Cake

Servings: 12
Preparation Time: 15–20 minutes

Ingredients:

• 2 cups hazelnut meal
• 1 cup chocolate chips
• 4 tablespoons coconut oil
• 1 cup almond milk
• 2 eggs
• 4 tablespoons sugar
• 1 tablespoon maple syrup
• 1 pinch salt
• 1 tablespoon cocoa powder
• 1 teaspoon vanilla
• 1 tablespoon water
• 1 tablespoon Coconut Cream Concentrate
• 3 tablespoons rice flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda

Directions:

Add hazelnut meal to a food processor and process until fine.

Melt chocolate chips, coconut oil, and almond milk in a pan on the stove; make sure the milk is not too warm, then add this mixture to the food processor. Add all other ingredients and blend until very smooth.

Pour batter into a 9-inch pie pan and bake at 375 degrees F until a toothpick inserted in the middle comes out clean (approximately 15–20 minutes). Let cool, remove from pan, and top with whipped cream, if desired.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Melt-in-Your-Mouth Gluten-Free Macaroons

Servings: 1 1/2 dozen
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups almonds
• 3 cups shredded coconut
• 1/3 cup coconut oil, softened
• 1/2–3/4 cup maple syrup
• 1 teaspoon vanilla extract
• dash sea salt

Directions:

Chocolate flavored option: 1/4 cup cocoa powder (add at least 2 more tablespoons of maple syrup if adding cocoa to the recipe.)

Holiday flavored option: 1 teaspoon each of cinnamon and nutmeg.

In a food processor, blend almonds and coconut into a fine meal. Add the remaining ingredients and mix until it forms a sticky dough ball.

Using a small ice-cream scoop, drop out small golf-ball size macaroons on a dehydrator tray. Dehydrate at a low temperature (105 degrees) for 24 hours, then refrigerate.

Danielle from Thornfield, MO, won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten-Free Autumn Spice Cookies

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 1/4 cup raw honey
• 1/4 cup molasses, or whole cane sugar
• 1/4 cup coconut oil 
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1/4 cup applesauce (or 1 egg)
• 1 cup sweet potato flour
• 1/2 cup almond flour*
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Directions:

Preheat oven to 325 degrees F.

In a mixing bowl, cream together honey, molasses or cane sugar, and coconut oil until smooth and fluffy, about 2 minutes. Add in vanilla extract and applesauce until smooth.

Add in flours, baking soda, salt, cinnamon, cloves, and nutmeg. Beat until combined.

Using a cookie scoop, scoop out dough and place on a baking sheet lined with parchment paper. Gently press cookies flat using your palm.

Bake for about 10 minutes or until lightly brown. Let cookies cool completely on a wire rack before serving.

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

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