Gluten-Free Pumpkin Coconut Macaroon Cookies

Servings: 2 dozen
Preparation Time: 15 minutes

Ingredients:

• 6 egg whites
• 1/2 teaspoon salt
• 2 tablespoons arrowroot powder
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 cup whole sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 cups shredded coconut

Directions:

Preheat oven to 300 degrees.

Using a very clean bowl, whisk egg whites and salt until they have stiff peaks. Continue to whisk and slowly add arrowroot powder.

In a separate bowl, mix pumpkin puree, vanilla, whole sugar, cinnamon, and nutmeg together until combined. Mix in shredded coconut.

Fold egg white mixture in with pumpkin mixture. Be sure not to overmix.

Use a tablespoon to scoop cookie dough onto a greased or parchment-lined baking sheet. You will have enough dough to cover two cookie sheets.

Bake for 30 minutes. Make sure to rotate cookie trays halfway through cooking.

To crisp the cookies, you can lower the oven temperature to 200 degrees. Leave cooked cookies in the oven for 45 minutes to an hour.

Serve immediately or store cookies in airtight container in the refrigerator.

Recipe and photo submitted by Tiffany, Junction City, OR.

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Gluten-Free Blueberry-Peach Baked Oatmeal

Servings: 4–6
Preparation Time: 50 minutes w/bake time

Ingredients:

• 1 cup fresh or frozen blueberries
• 1–2 fresh or frozen peaches (or other fruit of choice), diced 
• 1 tablespoon honey
• 1 cup gluten-free oats
• 3 tablespoons flax meal
• 1/2 cup chopped almonds (or other nut of choice)
• 1/4 cup unsweetened, dried coconut
• 3 tablespoons whole sugar
• 1 teaspoon cinnamon
• 1/4 cup coconut oil
• 1 cup coconut milk* (or other nondairy milk)

Directions:

Preheat oven to 350 degrees F.

Place fruit in 8 x 8-inch baking dish and drizzle with honey.

Mix oats, flax meal, almonds, coconut, sugar, cinnamon, coconut oil, and 1/2 cup of coconut milk. Pour this mixture on top of the fruit and spread out evenly. Pour the remaining 1/2 cup coconut milk on top of oat mixture.

Place in preheated oven and bake for 30 minutes. This can also be made the night before and kept in the refrigerator. Place in oven to bake when you wake up. Delicious!!!

Recipe and photo submitted by Kristin, Clarkesville, GA.

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

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Homemade Gluten-Free Granola Bars

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 2 cups gluten-free old fashioned rolled oats
• 1 cup sliced almonds
• 1 cup unsweetened, shredded coconut
• 1/2 cup fresh ground flax seed meal
• 3 tablespoons coconut oil
• 2/3 cup honey or maple syrup
• 1/4 cup light brown sugar or whole sugar, packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped, pitted dates
• 1/2 cup chopped, dried apricots
• 1/2 cup dried cranberries

Directions:

Preheat oven to 350 degrees F. Grease an 8 x 12-inch baking dish and line with parchment paper.

Toss the oats, almonds, and coconut together on a sheet pan and bake 10–12 minutes, stirring occasionally until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax seed meal.

Reduce the oven temperature to 300 degrees F.

Place the coconut oil, honey or maple syrup, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for 1 minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour mixture into the prepared 8 x 12-inch baking dish. Wet your fingers and lightly press the mixture evenly into the pan. Bake 25–30 minutes until light and golden brown. Cool in pan at least 2–3 hours before cutting.

Recipe and photo submitted by Katrina, Tampa, FL.

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