Gluten-Free, Cinnamon, Chia, Banana Muffins
These muffins are fantastic, AND they’re gluten-free! Try them today!
These muffins are fantastic, AND they’re gluten-free! Try them today!
Enjoy this refreshing drink poured over ice on a hot summer day or enjoy it warm for a soothing, cool weather beverage.
Baked Apples with Cinnamon and Oatmeal Topping
Servings: 6
Preparation Time: 20 minutes
Ingredients:
Directions:
Preheat oven to 350 degrees F.
In a skillet heat 4 tablespoons coconut oil, and then add sliced apples and cook for about 10 minutes. Move to casserole dish.
Heat remaining 2 tablespoons coconut oil, 1 teaspoon cinnamon, maple syrup, and oatmeal in the skillet. Cook about 5 minutes until oatmeal browns a little.
Top apples with oatmeal mixture and bake for about 30 minutes.
Kelly from Monterey, California, won $50 for this recipe and photo! Submit your recipes and photos here!
Enjoy these with freshly-made coconut milk.
Einkorn is a lower gluten alternative to modern wheat.
Gluten-Free, Cinnamon, Raisin, Coconut Cookies
Servings: 30
Preparation Time: 10 minutes
Ingredients:
Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine coconut flour, arrowroot flour, salt, baking powder, baking soda, and ground cinnamon. Stir thoroughly.
In a medium bowl combine melted coconut oil and Coconut Cream Concentrate. Add honey, eggs, vanilla extract, and apple cider vinegar. Mix thoroughly.
Slowly add wet ingredients to dry and mix thoroughly. Add raisins and stir.
Form two tablespoons full of dough into a ball and press down gently on a baking sheet until you have approximately 30 cookies. Bake for 10 minutes or until golden brown on top. Allow to cool before serving.
Jacquelyn from Eugene, OR, won $50 for this recipe and photo! Submit your recipes here!
Impress your guests with this beautiful and easy-to-create rose design on top of gluten-free cupcakes.
This is made with coconut flour, coconut milk, and coconut oil.
Gluten-Free Cinnamon Twists
Servings: 10
Preparation Time: 1 hour
Ingredients:
Directions:
In a large mixing bowl, combine dry ingredients for dough.
In a small bowl, combine yeast, warm water, and milk. Let rest about 5 minutes for yeast to activate. Add in egg, melted coconut oil, and vanilla to yeast mixture.
Start mixing dry ingredients on low speed while slowly adding in liquid ingredients. Mix for about 2 minutes.
On a lightly floured surface, pour out dough. Sprinkle a small amount of flour onto dough to keep it from getting sticky. Roll out into a large rectangle about 1/4 inch thick. Drizzle coconut oil for filling over dough and sprinkle with sugar and cinnamon. Tightly roll up dough lengthwise to get a long log. Cut into about 1/2 inch rolls. Unroll each roll and carefully twist dough. Place dough twists onto a greased baking dish (preferably a 9 x 13-inch cake pan). Cover pan with towel and let rise about 30 minutes (or overnight in fridge).
Bake at 350 degrees F for about 20 minutes or until lightly brown.
Meanwhile, combine icing ingredients and whisk until smooth. Remove rolls from oven and let cool about 10 minutes. Drizzle with icing and serve warm.
*Gluten-Free Flour Mix:
Mix all ingredients together until well blended. Use as directed.
**For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
Try these warm, delicious, cinnamon rolls for your next brunch!