Gluten-Free Cinnamon Cookies

Servings: about 100 cookies
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup grass-fed butter
• 3/4 cup coconut oil
• 3/4 cup + 2 tablespoons whole cane sugar
• 6 eggs
• 2 teaspoons baking powder
• 2 2/3 cups tapioca starch
• 6 cups rice flour
• 3–4 tablespoons cinnamon powder
• handful chocolate chips
• handful raisins

Directions:

Mix butter, coconut oil, and sugar together until creamy. Add eggs to the mixture. Add dry ingredients.

Slowly add water until the mixture is wet enough to be shaped into a soft dough. Scoop the dough by the tablespoon onto a prepared baking sheet. Shape dough into cookies by hand.

Bake at 375 degrees F for 30 minutes or until golden brown.

Tiffany from Toronto won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Coffee

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1 cup good, strong, freshly-brewed coffee
• 1 tablespoon Virgin Coconut Oil
• honey, to taste
• dollop coconut milk*
• cinnamon, a dusting

Directions:

Brew your coffee a bit stronger than usual. Mix coffee with coconut oil, honey, and coconut milk. Blend until frothy.

Pour into your favorite mug and dust with cinnamon. Drink while hot. *Yum*

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

Amy from Milford, NE, just won $50 for this recipe and photo! Submit yours here.

Cinnamon Ice Cream

Servings: 4
Preparation Time: 10

Ingredients:

• 27 ounces full-fat coconut milk*
• 2 egg** yolks – See Note below. 
• 1/4 – 1/2 cup sweetener of choice
• 2 tablespoons grass-fed butter, melted (optional, but highly recommended. It makes this recipe!)
• 2–3 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Add all ingredients to a blender and blend until smooth.

Pour mixture into an ice cream maker and follow the directions for the machine. If you don’t have an ice cream maker, this can be poured into a bread pan, covered, and frozen (it just wont have that churned texture). The bread pan makes it easy to use an ice cream scoop to serve.

Once ice cream is frozen, remove from the maker or the freezer and serve.

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

Recipe and photo submitted by Kate, Highland Ranch, CO.

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