Gluten-free and dairy-free! ABC stands for Avocado, Banana, Coconut!!

Gluten-Free ABC Brownies

Servings: 12
Preparation Time: 15 minutes preparation, 20 minutes baking

Ingredients:

• 1 ripe avocado
• 1 small banana
• 3/4 cup coconut oil (solid)
• 3/4 cup cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 6 tablespoons raw honey
• 1 cup almond meal
• 2 eggs
• shredded coconut for topping

Directions:

Preheat oven to 350 degrees.

Blend avocado and banana until smooth in food processor or blender.

Use a stand mixer or mix by hand for remaining steps. Add avocado/banana to bowl. Add coconut oil, cocoa powder, cinnamon, vanilla extract, and honey. When combined, add almond meal. When roughly mixed, add eggs and mix thoroughly until smooth.

Spoon mixture into cupcake linings in cupcake tray.

Sprinkle with shredded coconut.

Bake at 350 degrees for 20 minutes. Cool on a wire rack.

Recipe and photo submitted by Carl, Penfield, NY.

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Oatmeal Berry Crumble

Servings: 6
Preparation Time: 20 minutes

Ingredients:

• 3 cups frozen or fresh mixed berries
• 2/3 cup whole cane sugar
• 3 tablespoons cinnamon
• 1 teaspoon nutmeg
• 1 cup brown rice flour
• 1 cup gluten-free oat flour (or finely ground oats)
• 2 cups gluten-free rolled oats
• 3/4 cup of warm melted coconut oil

Directions:

In a medium-sized casserole dish (2 1/2 quart) place berries.

In a small bowl, mix together 1/3 cup of sugar, 2 tablespoons cinnamon, and 1 teaspoon of nutmeg.

Sprinkle over berries and mix into them, coating the fruit.

In a medium bowl, mix together oat flour, brown rice flour, gluten-free rolled oats, 1/3 cup of sugar, and 1 tablespoon of cinnamon.

Pour in 3/4 of warm melted coconut oil and stir until the crumble begins to form.

Place the crumble on top of the berries, patting gently to make it all fit, but leaving it loose on top.

Cover with glass lid.

Bake covered for 45 minutes at 350 degrees F and then for another 15 minutes uncovered.

Remove from oven and allow to sit for 15 minutes.

Serve warm or cool and enjoy!

Recipe and photo submitted by Emily, Ottawa.

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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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