Gluten-Free Garelu with Fresh Coconut Chutney

Servings: 10
Preparation Time: 30 minutes

Ingredients:

Garelu:

• 2 cups black gram (urad dal)
• 1 tablespoon freshly grated ginger
• 3 green chilis
• salt, to taste
• coconut oil, for frying

Coconut Chutney:

• 1 cup raw grated coconut or dried shredded coconut
• 3 green chilis
• salt, to taste
• 1 teaspoon lemon juice
• 1 teaspoon butter
• 3/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 1 red chili

Directions:

Garelu: 

First, soak urad dal for 4 hours. Rinse thoroughly using a strainer. Add fresh water, and soak urad dal overnight.

Discard water from the soaked dal before grinding. (Grind dal using a wet grinder.) Add the soaked dal to the wet grinder and add salt. Add ginger and green chilies, and then add 2 teaspoons of water and grind. Continue adding 1 teaspoon of water at intervals depending upon the requirement while grinding. Grind the dal until soft to touch, then beat to fluff the batter. (To test the fluffiness of the batter add a small portion of it to a bowl of water and observe that the batter floats on water. If the batter sinks in water, beat again until it is light enough to float.) Set prepared batter aside.

Heat a pan and add enough coconut oil to it for frying. Bring heat to medium high.

Wet your fingers and take a small portion of the batter and shape into a round ball. Flatten the ball with your hand. Dip thumb in water and make a hole in the flattened ball. Continue until you have used all of the batter.

Drop the prepared garelu carefully into the hot coconut oil. Using a slotted spoon, turn garelu in the oil until both sides are fried golden brown. Remove fried garelu using a slotted spoon and place on a paper napkin to soak up excess oil before serving. Serve garelu hot with coconut chutney.

Coconut Chutney:

In a blender, combine freshly grated (or dried) coconut, fried green chilis, salt, lemon, and a little water. Blend until smooth.

Heat butter in a small pan. Add mustard seeds, 1 sprig curry leaves, and 1 red chili. When the mustard seeds crackle, remove from heat and pour this over the coconut chutney. Mix well.

Enjoy with hot garelu.

Note: Add 1/4 bunch cilantro while grinding coconut, if desired.

Sowji from Frisco, TX, won $50 for this recipe and photo! Submit your recipes and photos here!

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!

Gluten-Free Roasted Strawberry Cheesecake

Servings: 12
Preparation Time: 3 hours

Ingredients:

Crust

• 2 cups strawberries, quartered
• 2 cups nuts, such as walnuts or almonds
• 1 cup dates, pitted
• 1 tablespoon coconut oil
• 1/2 teaspoon sea salt

Filling:

•  1/2 cups cashews, soaked overnight
• 1/2 cup sour cream
• 1/4 cup maple syrup
• 2 tablespoons Coconut Cream Concentrate
• 2 teaspoons vanilla
• melted chocolate, if desired

Directions:

Crust:

Preheat oven to 375 degrees F.

Place strawberry pieces on a baking sheet lined with parchment paper. Bake for about 15 minutes. Remove from oven and puree until smooth.

Meanwhile, in a food processor or blender, combine nuts, dates, coconut oil, and salt for crust. Pulse until smooth. Spread into bottom of a 9-inch springform pan (or pie pan) and press flat.

Filling:

In a blender, combine soaked cashews, sour cream, maple syrup, Coconut Cream Concentrate, and vanilla. Blend on high speed for at least 2 minutes or until completely smooth. Pour mixture into prepared crust.

Place dollops of strawberry puree on top of filling. Using a spoon or knife, carefully swirl the berry mix into the filling.

Place pan in refrigerator to chill for at least 2 hours or until ready to serve. Drizzle with a little melted chocolate if desired. Store in refrigerator.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit your recipes and photos here!