Gluten and Dairy-Free, Chocolate Chunk Muffins

Servings: 12
Preparation Time: 45 minutes

Ingredients:

• 3/4 cup coconut flour
• 1/4 cup whole cane sugar
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 4 or 5 ounces dark chocolate bar, roughly chopped (use dairy-free, if desired)
• 1/2 cup organic ghee, melted (or grass-fed butter, if not making dairy-free)
• 1 cup coconut milk*
• 6 eggs
• 1 teaspoon vanilla extract
• Coconut Cream Concentrate, melted (optional topping)

Homemade Coconut Milk:

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

Directions:

Preheat oven to 350 degrees F.

Grease a 12-cup muffin tin with coconut oil or use paper liners.

In a large mixing bowl, sift together the coconut flour, sugar, baking soda, and salt. Add the chocolate chunks and stir well.

In a separate bowl, whisk together the melted ghee (or grass-fed butter), coconut milk, eggs, and vanilla extract.

Combine the wet and dry ingredients and stir until mixed well. Divide batter evenly into the muffin cups.

Place in the oven for 25–30 minutes or until done in the center. Let cool in pan before removing.

If desired, drizzle each muffin with melted coconut cream concentrate after muffins have completely cooled.

Sheri from Avon, IN, won $50 for this recipe and photo! Submit your recipes here!

Easy, No-Bake, Gluten and Dairy-Free, Butternut, Pecan Squares

Servings: 16
Preparation Time: 10 minutes

Ingredients:

Crust:

• 1 1/2 cups pecan pieces
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• 1 tablespoon sugar
• pinch salt

Filling:

• 2 cups organic butternut squash puree
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• pinch salt
• 1/2 cup Coconut Cream Concentrate, melted

Directions:

Put the pecan pieces in a food processor along with the coconut oil, vanilla, sugar, and salt. Pulse until you have a slightly chunky mix. Firmly press the pecan mixture into an 8 x 8-inch baking pan.

In a medium saucepan, warm the butternut squash puree with sugar and cinnamon. When it is at a simmer, turn off the heat and stir in the vanilla, salt, and Coconut Cream Concentrate. Whisk until the coconut butter is completely incorporated.

Spread the butternut mixture over the pecan crust.

Refrigerate for at least two hours, and then cut into squares and serve.

Angela from Longmont, CO, won $50 for this recipe and photo! Submit your recipes here!

Gluten-Free, Meatball Casserole

Servings: 4
Preparation Time: 40 minutes

Ingredients:

• 1 pound ground beef, bison or turkey
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon ground coriander
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1 tablespoon coconut oil
• 1 spaghetti squash, cooked and strands removed
• 2 cups collard greens
• 1 cup spinach
• 8 ounces ricotta cheese
• 1 onion, sliced
• 1 garlic clove, minced
• 2 Roma tomatoes, thinly sliced
• 1 cup shredded cheese (or dairy-free), optional
• 1 cup pasta sauce

Directions:

In a large bowl, combine ground beef, fennel, coriander, basil, and oregano. Mix and form into 1–2-inch meat balls. Place meatballs in a large skillet with about 1 tablespoon coconut oil. Cook on each side for about 8–10 minutes or until cooked through.

Place spaghetti squash strands in a greased 9 x 9-inch baking dish. Mix in collard greens, spinach, ricotta cheese, onions, and garlic. Top mixture with meatballs. Top meatballs with tomato slices and shredded cheese. Pour over pasta sauce.

Bake at 350 degrees F for about 30 minutes.

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