Gluten-Free, Apple, Almond, Cinnamon, Oatmeal Muffins

Servings: 18
Preparation Time: 30 minutes

Ingredients:

• 4 cups chopped organic apples
• 4 cups rolled oats
• 1/2 cup coconut flour
• 4 teaspoon baking powder
• 2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut oil, plus more for greasing muffin tin
• 8 eggs
• 1 cup milk or non-dairy milk*
• 1 teaspoon almond extract

Directions:

Preheat oven to 350 degrees F.

Grease 18 muffin cups with coconut oil.

Combine all dry ingredients and all wet ingredients separately. Then combine the wet with the dry.

Fill muffin cups halfway and bake for 20 to 25 minutes.

Top freshly baked muffins with a little maple syrup or raw honey, if preferred.

*Homemade Coconut Cashew Milk – recipe here. Homemade Coconut Milk – recipe here.

Kelly from Monterey, California, won $50 for this recipe and photo! Submit your recipes here!

Gluten-Free, Oatmeal, Butterscotch Cookies

Servings: 2 dozen
Preparation Time: 20 minutes

Ingredients:

• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup almond meal*
• 1/3 cup rice flour
• 1 1/4 tablespoons tapioca starch
• 2 tablespoons potato starch flour
• 1 1/2 cups gluten-free oats
• 3/4 cup butterscotch chips
• 1 cup whole sugar
• 1/4 cup butter, softened
• 1/4 cup coconut oil
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons water

Directions:

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, combine all the dry ingredients except the oats, butterscotch chips, and sugar.

Using a mixer, cream together the sugar, butter, and coconut oil. Add the egg, vanilla, and water and blend until smooth. Add the dry ingredients and blend until combined.

Stir in the oats and butterscotch chips. Scoop rounded balls of dough onto the cookie sheet about 3 inches apart. Flatten slightly. Bake for 9–11 minutes until lightly golden.

Cool slightly and enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe and photo submitted by Emily, Charlotte, NC.

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No-Bake, Chocolate-Peanut Butter-Oatmeal Cookies

Servings: 36
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate
• 1 cup peanut butter
• 1 cup honey
• 1/2 cup coconut milk*
• 1 tablespoon vanilla extract
• 4 tablespoons unsweetened cocoa powder
• 3 cups oats

Directions:

Over low heat, melt Coconut Cream Concentrate, peanut butter, honey, milk, and vanilla and whisk together until well incorporated. Mix in cocoa powder. Last, add oats and let sit over low heat for 5 minutes, stirring frequently.

Drop by one spoonful for each cookie onto parchment paper–lined cookie sheets and refrigerate for 2 hours. Enjoy!

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

Recipe and photo submitted by Carol, Orange, CA.

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