Gluten-Free Mini Coconut Almond Cookies

Servings: 17 mini cookies
Preparation Time: 10 minutes

Ingredients:

• 1 cup almond meal/flour*
• 1/8 cup shredded coconut
• 1/4 cup high-quality honey
• 1 tablespoon coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• zest of half an orange
• zest of half a lemon
• pinch of salt

Directions:

Preheat oven to 325 degrees F. Prepare a cookie sheet lined with parchment paper. Set aside.

Whisk the almond flour and coconut together in a medium mixing bowl. Add the rest of the ingredients. Mix with a rubber spatula until combined. Make sure you get all the dry ingredients from the bottom incorporated into the mix.

Roll into 17 little balls and place on the cookie sheet. Press down lightly with your palm, or you can use the tines of a fork. These cookies will not spread or puff up.

Bake for about 8 to 10 minutes. Turn the pan around after 4 minutes. The bottoms will get slightly golden. Don’t overbake these. They will still be light on top when ready. Let cool and enjoy!

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

Recipe and photo submitted by Pam, East Northport, NY.

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Blueberry Pudding Cake

Servings: one 9 x 9-inch pan
Preparation Time: 20 minutes

Ingredients:

• 1 cup frozen blueberries
  or
• 1 cup fresh blueberries and 1/4 cup juice of choice (I used mango.)
• 1/2 cup Coconut Cream Concentrate
• 1/2 cup full-fat coconut milk*
• 1 egg, (large), at room temperature
• 2 tablespoons honey
• 1 teaspoon vanilla
• 1 cup almond or chestnut flour
• 2 teaspoons baking powder
• 1 teaspoon Himalayan Pink Salt

Directions:

Make sure all ingredients are room temperature. The Coconut Cream Concentrate should not be melted but spreadable. If it is hard, immerse jar in very hot water or simmer gently on stovetop.

Whisk together Coconut Cream Concentrate, coconut milk, egg, honey, and vanilla in a large mixing bowl.

In medium-size bowl, mix together almond flour, baking powder, and salt.

Slowly add dry ingredients to wet, whisking until combined.

Preheat oven to 375 degrees F and grease a 9 x 9-inch baking pan. I used melted coconut oil. Pour batter into pan and spread with a small spatula. Top with blueberries.

If using fresh berries, bring berries and juice to a simmer over medium heat on the stovetop. Once it bubbles gently, reduce the heat to low and simmer for 4–5 minutes until the mixture thickens. Pour over the cake batter.

Bake in preheated oven for 20–25 minutes. 20 minutes will give you more of a pudding consistency, whereas 25 minutes will get you more on the cake side. I like to split it down the middle and go for 22 minutes, but every oven is different. Cool and serve at room temperature, topped with whipped coconut cream or ice cream.

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

Recipe and photo submitted by Kate, Togane, Chiba, Japan.

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Gluten-Free Applesauce Cookies

Servings: 35
Preparation Time: 15 minutes

Ingredients:

• 2 cups almond flour*
• 1 cup organic, unsweetened applesauce
• 1 cup shredded, unsweetened coconut
• 1/2 cup raisins
• 2 teaspoons vanilla extract
• 2 tablespoons cinnamon
• 4 tablespoons melted coconut oil
• 1/4 cup maple syrup
• 3 eggs

Directions:

Preheat your oven to 350 degrees and throw all of the ingredients into your mixer and blend. After the mixture is well combined, let it sit for a minute or two to firm up.

Place small spoonfuls on a parchment-lined cookie sheet (you can space them close together since they don’t spread) and bake for 10 minutes. Makes 35–40 small cookies.

*To make your own almond meal/flour, grind almonds just until a moist meal consistency is reached. Be careful not to over blend.

Recipe and photo submitted by Leslie, Amsterdam, NY.

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