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!

Coconut Laddoo

Servings: 20
Preparation Time: 40 minutes

Ingredients:

• 1 teaspoon ghee
• 2 cups shredded coconut
• 1 cup milk, or coconut milk*
• 3/4 cup powdered sugar
• 1/2 cup dry fruit powder**
• 1 teaspoon cardamom powder
• golden raisins for garnishing

Directions:

In a saucepan, melt ghee on medium-high heat. When it melts, add shredded coconut, milk, and sugar. Keep stirring until the milk is absorbed. Continue cooking on medium-high heat until the mixture becomes dry, about 10–15 minutes.

Add dry fruit powder and cardamom. Cook again for 15 more minutes.

Remove mixture from pan and put on a plate greased with ghee. Allow to cool.

Using a tablespoon, scoop laddoo onto a cookie sheet and decorate with golden raisins.

When they cool completely, store in air-tight container and refrigerate. They will last for about 7–10 days in the refrigerator.

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

**Grind dry fruits of choice in a blender or food processor until you have powder. A mortar and pestle would also work.

Pooja from Fort Worth, TX, won $50 for this recipe and photo! Submit your recipes and photos here!

Key Lime Pie and Coconut Smoothie Bowl

Servings: 1
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup avocado
• 3/4 cup coconut milk*
• 1 cup baby spinach
• 2 tablespoons fresh lime juice
• zest from 1 lime
• 1 teaspoon vanilla extract
• 1–2 tablespoons honey
• 2 tablespoons dried coconut flakes
• 2 tablespoons pomegranate arils
• 1 kiwi, sliced

Directions:

Blend avocado, coconut milk, spinach, lime juice, lime zest, vanilla, and honey together until smooth and creamy. (You can add a little extra coconut milk if needed to get the right consistency.)

Pour into a bowl and garnish with dried coconut flakes, pomegranate, and sliced kiwi.

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

Andrea from Willamina, OR, won $50 for this recipe and photo! Submit your recipes and photos here!