Gluten-Free, Pumpkin Bread with Coconut Flour

Servings: 6–8
Preparation Time: 15 minutes

Ingredients:

• 1 cup almond flour*
• 1/4 cup coconut flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 3/4 cup sugar
• 3/4 cup pumpkin, cooked
• 1 tablespoon Healthy Traditions raw honey
• 1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil 
• 4 eggs

Directions:

Preheat oven to 325 degrees F.

Combine all dry ingredients in a mixing bowl.

Combine all wet ingredients in another mixing bowl.

Next, combine both bowls together and mix until well incorporated.

Pour into a greased loaf pan and bake for 45–60 minutes.

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

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten-Free, Pumpkin Drop Scones

Servings: 8
Preparation Time: 10 minutes

Ingredients:

• 3/4 cup pumpkin puree
• 3 eggs
• 1/3 cup sugar
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1 cup almond flour*
• 1/2 cup coconut flour (sifted)
• 1/2 cup tapioca starch
• 1 teaspoon baking soda
• 2-3 teaspoons cinnamon
• 1/2 teaspoon fresh ground nutmeg
• 1/4-1/2 teaspoon ground ginger
• pinch of sea salt

Directions:

Preheat your oven to 350 degrees F. Line your baking sheet with parchment paper.

Add the pumpkin puree, eggs, sugar, coconut oil, and vanilla into a mixing bowl and cream together until well combined.

In another bowl, combine the remaining dry ingredients and slowly mix into the wet ingredients.

Using a 1/3 cup scoop, scoop out batter and flatten a little on the baking sheet.

Bake at 350 degrees for 15–18 minutes until firm to the touch.

Remove from oven and let cool a little before topping with your glaze of choice.

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.

Jennifer from Fishers, IN, just won $50 for this recipe and photo! Submit yours here.

Gluten-Free, Pumpkin Pie

Servings: 8
Preparation Time: 1 hour

Ingredients:

Crust:

• 1 cup almond flour*
• 1/2 cup arrowroot starch
• 1/4 cup tapioca starch
• 2 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons palm shortening or butter
• 1/4 cup cold water (more or less as needed)

Filling:

• 1 cup raw nuts (cashews or almonds preferably)
• 1/2 cup water
• 1 pie pumpkin (or about 3 cups pumpkin puree)
• 1/4 cup molasses
• 1/2 cup maple syrup
• 2 teaspoons coconut flour
• 1 teaspoon agar powder
• 1 teaspoon vanilla
• 1 tablespoon cinnamon
• 1/2 teaspoon ground cloves

Whipped topping:

• 14 ounces full-fat coconut milk**
• 1 teaspoon honey

Directions:

Preheat oven to 350 degrees F.

In a mixing bowl, combine dry ingredients for crust. Add in palm shortening and blend until a coarse crumble is created. Slowly add in cold water just until a dough ball begins to form.

On a piece of wax or parchment paper, place dough. Top dough with another piece of wax or parchment paper and roll dough out in a circle about 1/4 inch thick. Place dough in a 9-inch pie plate and form edges of crust. Pierce with fork and bake for about 10 minutes.

Meanwhile, combine raw nuts and water in a blender or food processor. Blend until smooth. Add in pumpkin puree (see note below) and remaining ingredients. Blend until smooth or about 45 seconds, scrapping sides if necessary.

Pour filling into pie shell and bake for about 45–60 minutes until top starts to brown and filling is set. If necessary, cover pie with foil to prevent over browning. Let pie cool completely and store in fridge.

In a small blender, pulse together coconut milk and honey until whipped. Store whipped coconut in fridge until ready to serve.

To make pumpkin puree:
Steam pumpkin. I used small pie pumpkins. Cut them in half and scrape out seeds. Don’t discard seeds! (Use in other recipes). Place the pumpkin halves cut side down in a large baking dish.

Pour about 1/4 cup of water in dish. Bake at 350 degrees F for about 30–40 minutes or until soft.

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

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

Courtney from Columbus, KS, just won $50 for this recipe and photo! Submit yours here.