Gluten-Free, Chocolate, Peppermint Cookie Bars

Servings: 8
Preparation Time: 15 minutes

Ingredients:

Cookie:

• 1/2 cup grass-fed butter or coconut oil, melted (I used a mixture.)
• 1/2 teaspoon vanilla extract
• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/4 teaspoon salt
• 1/3–1/2 cup sugar

Frosting:

• 2 tablespoons grass-fed butter*
• 1 cup powdered sugar
• 2 tablespoons coconut cream (the cream that rises to the top of full fat coconut milk when it is refrigerated)
• 2 tablespoons full-fat coconut milk**
• 1/2 teaspoons peppermint flavor
• 1 small beet root
• 4 natural candy canes, crushed (optional)

Directions:

Cookie:

Preheat oven to 350 degrees F.

Mix the melted butter/oil with the vanilla. Combine the flour, cocoa, salt, and sugar. Add the dry ingredients to the wet and stir until combined. Press the batter into an 8 x 8-inch greased pan. Bake at 350 degrees for 25 minutes. Let cool completely.

Frosting:

Place the butter and sugar in a pan on medium heat until butter starts to melt. Remove from heat and stir well. Pour the mixture into a Vitamix or blender with the coconut cream, coconut milk, and peppermint flavoring. Blend until smooth.

Peel the small beet root, place in a saucepan with about 2 tablespoons water, and cook over medium heat until the water is red. Pour some of the red water into your frosting and stir until desired color is reached. Place the frosting in the refrigerator to set if it’s runny.

Once the cookies have cooled, spread the frosting evenly and sprinkle the crushed candy over the wet frosting. Place in the fridge to let the frosting set. Store in the refrigerator (I think these taste best straight out of the refrigerator!).

Quick notes:

*You may be able to used 2 additional tablespoons of coconut cream instead of butter in the frosting. I haven’t tried it, but it should work. It may just make it more coconutty and more peppermint extract may be needed.

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

Variations:

For those that do not like peppermint, try any other flavor extract or simply use vanilla. Add 1/4 teaspoon to start in case it’s a stronger extract.

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

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Gluten-Free Pumpkin Pancakes

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup pumpkin puree (homemade or prepared)
• 1/4 cup melted coconut oil
• 1/2 cup organic brown rice flour
• 2 eggs
• 1 tablespoon honey
• 1 teaspoon baking powder
• extra coconut oil for pan and serving

Directions:

Preheat pan to medium-low heat with two spoonfuls of coconut oil.

In a bowl or blender, combine all ingredients (except extra coconut oil). When the pan is hot and a test of batter sizzles, pour the mixture onto the pan in small dollar-size pancakes and cook each side until golden. Smother with coconut oil and maple syrup.

Recipe and photo submitted by April, Las Vegas, NV.

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Cast-iron skillets make the best cornbread with a crispy crust, but you can use a glass pan instead.

Gluten-Free Southern Cornbread

Servings: 8
Preparation Time: 25 minutes

Ingredients:

• 2 tablespoons cider vinegar
• milk
• 1 tablespoons coconut oil
• 1 3/4 cups cornmeal
• 1/2 cup all-purpose gluten-free flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 cup sugar (optional, true southern cornbread does not have any sugar)
• 2 eggs

Directions:

Pour the vinegar into a 2 cup measuring cup and add enough milk to make 2 cups.

Preheat oven to 400 degrees F.

Place the coconut oil in a 10-inch, cast-iron skillet, and place it in the oven to heat.

In a large bowl, mix all the dry ingredients with a wire whisk.

Whisk the eggs and the milk until blended. Add a little at a time to the dry ingredients until thoroughly blended.

Check the cast-iron skillet and see if the oil has started to smoke. If it is hot enough, remove the skillet from the oven carefully and pour the batter into the skillet. This will make the crust nice and crisp.

Place back into the oven and bake for 20–25 minutes. Test with a toothpick or cake tester. If it comes out dry, the bread is done. You can brush with melted butter at this time. Cool and cut into 8 wedges.

Recipe and photo submitted by Pat, Jackson, WI.

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