Coconut flour stands in for bread or cracker crumbs in these turkey patties. Serve them as breakfast sausage or for lunch or dinner with a salad and roasted vegetables.
This light, refreshing gluten-free gelatin makes a side dish, snack or dessert that’s perfect for pack lunches, parties and meals at home. Leftovers keep for several days in the refrigerator.
A colorful, low-calorie raspberry topping that dresses up frozen desserts and morning melons. This sauce freezes well.
Serve these pears warm and unadorned or drizzle them with Karly’s gluten-free Chocolate Sauce. Refrigerate leftovers and use within four days.
Coconut milk replaces cream in this refreshing dairy-free, soy-free ice cream alternative. For this recipe, choose small organic strawberries that are grown locally, if possible. They should have dark red skins with moist green leaves and stems and a sweet aroma.
Sweetened with honey and fruit, this good-for-you cake is a family favorite. It can be made with egg replacement; see instructions.
These cookies have a texture reminiscent of soft-batch oatmeal cookies even though they don’t contain oats. For flavor and extra chewiness, add your favorite dried fruits. They keep well at room temperature for nearly a week.
If you miss shortbread, you’ll love this gluten-free, dairy-free twist on the classic Scottish cookie. Use coconut oil for a more pronounced coconut taste. Use palm shortening for a milder flavor.
Coconut flour gives these gluten-free blondies a dense texture and nutty flavor. Soaked dates stand in for brown sugar, adding a sweet taste without refined sugar. They blend in so well, you won’t even notice. Like most coconut flour desserts, these bars taste even better after 24 hours in a covered container.
Most recipes for pan-fried or oven-fried chicken call for dipping chicken pieces in beaten egg and then in flour before frying. In this egg-free rendition, coconut flour and cornstarch batter stand in for the eggs and flaked coconut stands in for the flour. Serve these crusty gluten-free tenders with a green salad and pan-fried plantains, baked or roasted sweet potatoes, a creamy vegetable soup, or a fresh fruit salad.