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Showing results for tags 'coconut'.
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This recipe comes to us from Leta. Ingredients: ½ cup sugar 2 tablespoons Crisco Butter Flavored Margarine 1 egg 1 tablespoon coconut extract Beat together until creamy. Dry Ingredients: ½ teaspoon baking powder ½ teaspoon xanthan gum Pinch of salt ¾ cup gluten-free flour blend ¼ cup Dari-Free milk or Vanilla Soy milk Mix dry ingredients into the wet ones, and stir in a small hand full Angel Flake coconut. Pour into cupcake pan with paper cups. Makes 6 muffins in paper cupcake paper cups. Bake at 350F for 21 minutes.
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Celiac.com 04/22/2022 - This pie is not only gluten-free, it comes together in a jiffy, and actually makes its own crust while it bakes. Just mix in a blender, bake and serve warm. Ingredients: 2 cups milk ½ cup GF baking flour ¼ cup butter ¾ cup white sugar 4 eggs 1½ teaspoons vanilla extract 1 cup flaked coconut ½ teaspoon of oil (to coat the pie plate) Directions: Heat oven to 350F (175C). Grease a 9 inch pie plate. Combine milk, sugar, GF baking flour, eggs, butter, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into an oiled pie plate. Let stand about 5 minutes. Sprinkle with coconut. Bake for 40 minutes. Serve warm.
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Celiac.com 03/10/2021 - Even though the FDA recently confirmed that all distilled spirits, including rum, are gluten-free, we get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about Malibu Rum. Specifically, is Malibu Rum gluten-free and safe for people with celiac disease? This is logical as some ingredients added to flavor distilled alcohol can include gluten. Original Malibu Rum is just rum liqueur flavored with coconut. All distilled rum is gluten-free, unless gluten is added after distillation, which is very rare. According to the Malibu website, the company does "not add any known gluten ingredients in Malibu Original or in any of the Malibu Flavors.” The only allergen listed it coconut, which is a tree nut. The short answer is that Original Malibu Rum is considered gluten-free and safe for celiacs. The same is true for other Malibu Rum flavors, and associated Malibu Rum products, including Malibu Splash, Malibu Cans, Malibu Pouches. Still, always be careful with any pre-made drink mixes that contain rum, such as those intended for piña coladas — many of these contain gluten ingredients. Read labels and choose carefully. Malibu Rum's Gluten-Free By Ingredient Products: Malibu Rum Malibu Original Malibu Watermelon Malibu Lime Malibu Strawberry Malibu Pineapple Malibu Mango Malibu Passion Fruit Malibu Tropical Banana Malibu Black Malibu Red Malibu Fizzy Pink Lemonade Malibu Strawberry Kiwi Malibu Fizzy Mango Malibu Pina Colada Malibu Pineapple Malibu Rum Punch Pouches Malibu Blue Hawaiian Pouches Lastly, Malibu makes a coconut-flavored beer that is NOT gluten-free, so be careful with that. Also, according to their site, Malibu Splash products contain wheat as an allergen and are NOT gluten-free: Malibu Splash Strawberry Malibu Splash Lime Malibu Splash Passion Fruit Malibu Splash Pineapple
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Coquito: Puerto Rican Eggless Eggnog With Rum
Jefferson Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 12/16/2021 - Craving an eggnog, but not the eggs? You want a Coquito, my friend. Coquito is a traditional eggnog-like punch served at Christmas holiday celebrations in Puerto Rico. Sweet, creamy and rum-based, coquito is similar to eggnog, but the richness of coconut replaces the eggs. Best of all, you don't even need a fresh coconut. This recipe uses canned cream of coconut to make a delicious coquito that will wow your friends and thrill any eff-free friends and family. Ingredients: 1 can cream of coconut (15-ounce) 1 can sweetened condensed milk (14-ounce) 1 can evaporated milk (12-ounce) 12 ounces white rum, or to taste 1 teaspoon coconut extract 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon ground cloves ⅛ teaspoon ground nutmeg Ground nutmeg, ground cinnamon, or cinnamon sticks, for garnish Directions: Use a blender or an immersion blender for this recipe. If you use an immersion blender, then a tall pitcher will come in handy. To the blender or pitcher, add cream of coconut, sweetened condensed milk, evaporated milk, rum, cinnamon, cloves, nutmeg, and coconut and vanilla extracts. Blend until well mixed Pour into a glass pitcher or bottle and cover. Chill for about 1 hour before serving. Coquito tastes best very cold. Before serving, shake the coquito until well mixed. Pour into a small glass and sprinkle the top with nutmeg or cinnamon or garnish with a cinnamon stick. -
Blueberry Peach Crisp with Coconut Almond Topping (Gluten-Free)
Scott Adams posted an article in Pies & Pie Crusts
Celiac.com 09/11/2021 - This gluten-free fruit crisp is a juicy blend of peaches and blueberries, topped with a crunchy coconut-almond crumble. High in fiber, low in sugar, and reasonably nutritious, this fruit crisp is great anytime. Ingredients: Topping: 1 cup sliced toasted almonds ½ cup gluten-free rolled oats ⅓ cup coconut flour ¼ teaspoon salt ¼ teaspoon ground cinnamon ⅓ cup plus 1 tablespoon demerara/turbinado/raw sugar, brown or granulated sugar can be substituted 5 tablespoons cold unsalted butter, cut into pieces 2 tablespoons unsweetened shredded coconut Filling: 3 pounds large ripe-firm peaches, peeled, and sliced 2 cups fresh blueberries ⅓ cup demerara/turbinado/raw sugar, granulated sugar can be substituted ½ teaspoon pure vanilla extract 2 teaspoons freshly squeezed lemon juice 2 tablespoons cornstarch To serve: Vanilla ice cream or frozen yogurt Directions: Topping: In a food processor, pulse almonds and oats until they turn into a coarse meal. Add coconut flour, salt , cinnamon, and sugar, and pulse until combined. Add pieces of butter, and pulse until the butter is distributed into pea sized pieces. Stir in shredded coconut. Place in the refrigerator while you prepare the filling. Filling: Preheat oven to 350°F. Grease a 9 ½-inch pie dish or 1 ½ quart baking dish. In a large bowl, combine peaches and blueberries. Add remaining ingredients and stir gently until combined. Pour the fruit into the prepared dish, then sprinkle over the topping pinching pieces of the topping together to form small clumps. Place the dish on a foil lined baking sheet and place in the oven. Bake for 40-50 minutes, until the fruit is tender and bubbly, and the topping is golden brown. Check it periodically, and loosely cover the top with foil if the topping begins to get too dark (I covered mine with foil about 30 minutes into the baking time). Cool slightly. Serve warm with vanilla ice cream or frozen yogurt. -
Celiac.com 10/07/2021 - If you're looking for a rich, decedent chocolate fix, say hello to my little friend, the diabolically delicious chocolate pie. This salacious marriage of coconut, pecans, and silky chocolate will have you holding onto yourself, and making all kinds of happy eating sounds. Just grab yourself a pre-made gluten-free pie crust, or make your own from scratch, with this gluten-free pie crust recipe. Then grab your other ingredients, and follow the directions below for what promises to be a gluten-free affair to remember. Ingredients: Makes One 9-inch gluten-free pie crust. Filling: 4 ounces German sweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 1 can (14 ounces) sweetened condensed milk 4 large egg yolks 1 teaspoon vanilla extract 1 cup chopped pecans Topping: ½ cup packed brown sugar ½ cup heavy whipping cream ¼ cup butter, cubed 2 large egg yolks 1 cup sweetened shredded coconut 1 teaspoon vanilla extract ⅓ cup chopped pecans Directions: Heat oven to 350°. In a microwave, melt chocolates in a large bowl; stir until smooth. Allow melted chocolate to cool slightly. Whisk in milk, egg yolks and vanilla, and then stir in pecans. Pour into the pre-baked gluten-free pie crust. Bake 16-19 minutes or until mixture is set. Set aside to cool for 1 hour on a wire rack. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. Serve chilled.
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This recipe is perfect for those who like trying new types of pastas. It has a Thai-style flair that you just can't find in your average Italian recipes. Gluten-Free and Vegan Ingredients: 1 lb. gluten-free pasta 1 tsp. extra-virgin olive oil 1 can Thai Kitchen Coconut Milk 1 tsp. curry powder 1 large orange bell pepper, diced 1 lb. red grapes 2 scallions, thinly slice 1 Tbsp. unsweetened coconut flakes 1 tsp. crushed red pepper flakes 1/4 tsp. sea salt 1/4 tsp. freshly ground pepper 1 tsp. fresh lemon zest, plus more for garnish Instructions: Cook pasta according to package directions. Drain; set aside. Meanwhile, combine olive oil, coconut milk and curry powder in a large pan over medium-low heat; cook for 10 minutes, stirring often. Add cooked pasta and cook for another 2 minutes. Remove from heat; transfer to a large serving bowl. Add remaining ingredients; gently toss to combine. Serve warm. Garnish with additional lemon zest.
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Easy Thai-style Coconut Curry Chicken (Gluten-Free)
Scott Adams posted an article in Chinese & Asian
Celiac.com 09/14/2021 - If you're looking for an easy way to turn out a tasty gluten-free dish that make a special meal, coconut curries are a great way to go, and this Thai-style coconut curry chicken is an excellent choice. Ingredients: 4-6 boneless skinless chicken thighs 2 tablespoons coconut oil 1 small yellow onion, chopped 2 garlic cloves, chopped 1 small red bell pepper, thinly sliced 1 tablespoon fresh ginger, minced or grated ⅓ cup gluten-free Thai red curry paste 10 ounces full-fat coconut milk 1 tablespoons fish sauce 1 medium carrot, julienned 1 medium zucchini with skin, julienned 1 tablespoons fresh lime juice Himalayan salt and gluten-free ground black pepper ¼ cup chopped fresh herbs; cilantro, Thai basil and or mint (use any or all, as desired) Instructions: Season chicken with salt and pepper Heat coconut oil in a large pan over medium-high heat. Sear chicken for 2 minutes per side, starting with a skinless side. Transfer chicken to a plate and set aside Reduce heat to medium-low, using the same skillet add onions, garlic, and bell peppers. Cook for 3 - 5 minutes while stirring, allowing the vegetables to soften. Add ginger and stir to combine Add curry paste, coconut milk, fish sauce, carrots, zucchini and lime juice. Bring to boil, reduce heat to simmer and cover. Cook for 2 minutes Return chicken to the skillet, cover and cook over medium heat for 2 - 3 more minutes or until the chicken is cooked through. The length of cooking time depends on the thickness of the chicken. Top with desired herbs and serve over steamed white rice. -
Celiac.com 06/18/2021 - I've had my eye on absolutely! Gluten Free for a while, as they make a range of truly outstanding and unique gluten-free products that include: Grain-Free Key Lime Coconut Chews Grain-Free Key Blueberry Coconut Chews Chocolate Macaroons Grain-Free Flatbreads Grain-Free Crackers I love coconut, so their Key Lime and Blueberry Coconut Chews really caught my eye. The Key Lime is made with a ball of key lime-flavored coconut that has been dipped in chocolate, and it perfectly balances three wonderful flavors in one bite: key lime, coconut, and chocolate, and I can't think of a better combination! The chews are moist and chewy, and each one contains 11% of your daily value of fiber. The Blueberry Coconut Chews are made with a ball of coconut mixed with real blueberries, which are both dipped and drizzled over the top with chocolate, and this makes for an outstanding combination of flavors. Both varieties can be eaten as a snack or as a healthy dessert, and another thing that I loved about both types is that they are individually wrapped, so you can take them with you anywhere you go. Their gluten-free Chocolate Macaroons are also outstanding, and they are not too sweet, yet have a rich coconut and chocolate flavor. Last but not least, their gluten-free Crackers and Flatbreads are both amazing, and its hard to tell that they are gluten-free. absolutely! Gluten Free offers some of the most unique, and outstanding gluten-free products on the market, and I can't wait to see what they come up with next! Visit their site for more info.
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Celiac.com Article:Is Malibu Rum Gluten-Free?
Scott Adams posted a topic in Publications & Publicity
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Celiac.com 09/15/2016 - My daughter, Mica, recently tried Éclair Naturals Gluten-Free Smoothing Conditioner in Creamy Coconut, which is a gluten-free hair conditioner that many celiacs will appreciate. The first thing she noticed when using it was the feeling that her hair absorbed most of the conditioner, just like a sponge, and this made rinsing it out very easy (some conditioners can be difficult to rinse out). She also loved the fact that it made her hair smell like fresh coconuts, and, after three days of using it, her straight, thin hair was much less frizzy, and felt more silky. It was also more shiny and healthy looking.
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Celiac.com 10/17/2013 - I tried DNA Life Bars' Chocolate Coconut Fudge gluten-free bar and found it to have a nice chocolate flavor, with a hint of coconut, and almost the same consistency as fudge. The best part about DNA Life Bars is how nutritious their bars are. They contain 14 grams of protein and 5.5 grams of fiber, yet contain only 26 grams of carbs and an ultra-low 2 grams of sugar! Besides being gluten-free they are also dairy, soy, corn and trans-fat free as well. To me this bar seemed more like a healthy meal substitute, rather than just a bar.
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Celiac.com 05/14/2012 - Petit Bites Gluten-Free Chocolate Chip Coconut Nibbles are not your traditional coconut macaroon, and maybe that's why I might just consider it my favorite. They have a beautifully golden shell on the outside, and a soft and chewy coconut inside, mixed with enough chocolate chips to satisfy any chocolate lover. The best part is that I don't feel guilty after indulging in a few. They are made with only five pure ingredients (sweet potato is actually second on the ingredient list, but you'd never know) and are free from preservatives, trans fats and cholesterol. They are a must try if you love coconut and chocolate!
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SOYJOY's Mango Coconut Gluten Free Nutrition Bar
Celiac.com Sponsor: Review posted an article in Product Reviews
SOYJOY's Mango Coconut Gluten Free Nutrition Bar is a tasty treat made from ground whole soy and just the right balance of real coconut and exotic fruits--yet is not too sweet. SOYJOY uses pure wholesome ingredients so you know exactly what is in these bars. The bars have more of a “cookie” texture which I find more enjoyable, and only pack 140 calories per bar. They are a bit on the smaller size in comparison to other bars on the market, but they did their job and kept me satisfied between meals, so I would put them in my "would recommend to others" category. For more info visit their site. -
Celiac.com 15/15/2009 - When I first opened the package of Squirrel’s Bakery Gluten-Free Coconut and Chocolate Chip Cookie Bars I was surprised by their unique shape: The package contained two bars that are approximately 2.5” x 3” and they are around an inch thickÂso they resemble a brownie in size and shape. They aren't kidding when they use the terms “thick & hearty” to describe these cookie bars. In addition to being gluten-free, Squirrel’s Bakery thick & hearty cookie bars are also soy, dairy and nut-free, so they will appeal to those of you who have additional food intolerances or allergies, as well as to those who have celiac disease. The bars are made using quality ingredients like Bob’s Red Mill gluten-free oats, organic brown rice flour and Enjoy Life gluten, soy, dairy & nut free chocolate chips, and they are also a good source of fiber, iron, calcium and protein (the bars do contain eggs). The first thing I noticed when biting into the Squirrel’s Gluten-Free Coconut and Chocolate Chip bar is the large coconut flakes, which tasted wonderful. This taste was enhanced by the wonderful combination of their allergy-friendly chocolate chips, along with their blend of gluten-free flours and oats. The texture was very nice, it was not too moist and not too dryÂI’ve never been a fan of overly-soft cookies or bars. The last question that must be answered about this excellent gluten-free “cookie”: Could I get used to eating “cookie bars” instead of regular old cookies? Sure…I really can't imagine anyone who would not enjoy these special treats! They should please the most die hard cookie lovers, and offer a unique take on a traditional treat. Squirrel’s Bakery is a small family owned cookie manufacturing business based in Virginia Beach, Virginia and was founded in 2009.
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Celiac.com 03/30/2017 - As we say goodbye to winter, these gluten-free coconut snowballs are sure to please. They're easy to make, a snap to bake and a nice lemony zing makes plenty tasty. Ingredients: 1 cup sweetened flaked coconut ½ cup almond meal ½ cup potato flour 1¼ cups confectioners' sugar 6 tablespoons unsalted butter, softened 1½ teaspoons vanilla extract 4 teaspoons milk 1 tablespoon fresh lemon zest Dash of salt Directions: Grind ½ cup of the coconut in food processor. Chop remaining coconut and set aside. To the blender, add potato flour, ¼ cup of the confectioners' sugar and the salt. Pulse and blend more. Put aside in a bowl. In the blender, beat butter and vanilla on medium speed until smooth and creamy. Gradually add ½ cup of confectioners’ sugar and extracts, beating until well mixed. Add potato flour, salt, almond meal and beat until combined. Stir in coconut. Cover dough and chill for 30 minutes. Heat oven to 350 degrees. Roll dough into 1-inch balls. Place dough balls 1 inch apart on an un-greased baking sheet. Bake cookies until firm, but tender, 15 minutes. Remove to rack, let cool completely. In small bowl, stir together remaining 1 cup confectioners' sugar, lemon zest, and enough milk until smooth, but still thick. Dip cookies in glaze (about ½ teaspoon for each), letting it drip down sides. Dip in chopped coconut and set aside for glaze to dry.
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Celiac.com 03/17/2017 - Want a super healthy gluten-free alternative to grain flour that is packed with natural fiber and protein, and tastes great? There is power in coconut flour! The amazing benefits of coconut products are astonishing and coconut flour is so versatile. It can be used to cook or bake or even to thicken sauces and gravies! Coconut flour is naturally gluten-free and considered hypoallergenic. It contains the highest amount of dietary fiber found in any flour! According to the Livestrong article by Jane Jester Hebert, one quarter cup of coconut flour is equal to about 14g of fiber! An adequate amount of fiber is essential in a healthy diet to promote a healthy digestive tract. It also lowers your risk of heart disease and diabetes, and helps you to maintain a healthy weight. Coconut flour is rich in lauric acid which promotes good skin health and manganese which is an essential trace mineral used in the body for energy production. It is also low in carbohydrates and low on the glycemic index making it a great choice for diabetics and people wanting to maintain a healthy blood sugar level. Coconut flour is a good source of coconut oil which also has amazing benefits such as being antiviral, antifungal, antimicrobial, antibacterial and antiparasitic. Coconut products are so healing that according to a Natural News article by Megan Rostollan, the Pacific Islanders are calling coconut the "Tree of Life" and believe it can heal almost any illness. She goes on to say that, "In many traditional cultures around the world the coconut has been used to heal: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds." (1) What is coconut flour, you may be wondering? Coconut flour is the natural byproduct in coconut milk production. The coconut meat left over is dried at a low temperature and then ground up to make soft powdery flour, similar to wheat flour in texture; however, it does require special techniques in order to yield success. For example, you cannot substitute the same amount of coconut flour for wheat flour. Coconut flour is super absorbent and can produce a very dry end result when not properly paired with the right amount of liquid or binder such as eggs. When starting out with coconut flour it is best to strictly follow a tried and true recipe to yield good results. Above is a favorite shared by Megan Rostollan! As you can see, with the vast and amazing benefits of coconut flour and coconut products, and being naturally gluten-free, you can definitely indulge and, "have your cake and eat it too!" Lemon-Coconut Pound Cake by Megan Rostollan Ingredients: 3/4 c. organic coconut flour 1 tsp aluminum free baking powder 3 tbsp xylitol, divided 1/2 tsp sea salt 6 pastured eggs 8-10 tbsp organic butter, softened 3 droppers full of liquid stevia 2 organic lemons (juice and zest) Directions: Preheat oven to 350 degrees F. Grease an 8X4 loaf pan and set aside. Sift together dry ingredients (2 tbsp xylitol). Zest and juice lemons. Whisk together eggs, butter, lemon juice, stevia, and zest. Combine wet and dry ingredients, whisking until smooth (batter will become quite thick - if too thick to combine well, add a little water). Spread in pre-prepared pan with hands or spoon as needed, sprinkle with remaining xylitol and bake for 40 minutes. References: naturalnews.com livestrong.com
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Celiac.com 07/16/2015 - Crispy coconut shrimp is a very popular dish these days. It’s easy enough in theory, to make, but also easy to get wrong. And even most places that do it right don’t do it gluten-free. To do it right, all the ingredients must be fresh. To do it right, and gluten-free, well, that’s what this recipe is about. This recipe does crispy coconut shrimp right…and gluten-free. Ingredients: 1½ cups sweetened shredded coconut 1 cup crushed Rice Chex Cereal 2 large egg whites 1.50 lb. medium shrimp, peeled, deveined, washed and patted dry 4 cups vegetable oil ½ cup plain yogurt 1 tablespoon freshly squeezed lime juice 1 tsp. Dijon mustard ¼ teaspoon curry powder, to taste Lime wedges, for serving Coarse salt Ground pepper Directions: In a food processor, pulse together coconut and Rice Chex cereal until coconut is in smallish pieces. Transfer to a shallow bowl, scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites. Toss shrimp with 1 teaspoon salt and ¼ teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely. Remove shrimps from whites, dredge in coconut mixture, and transfer to a large plate. In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook the shrimp in small batches until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees. Repeat with remaining shrimp. For the yogurt curry sauce: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve shrimp with yogurt curry sauce, or with sweet and sour sauce below. Garnish with lime wedges, as desired. Gluten-Free Sweet and Sour Sauce Ingredients: 1½ teaspoons cornstarch ¼ cup distilled white vinegar 2 teaspoons vegetable oil ¼ cup unsweetened pineapple juice 2 tablespoons ketchup 3 tablespoons brown sugar salt to taste Directions: In a small saucepan over a medium-low heat, whisk together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt. Whisk constantly until the mixture is heated through. Adjust sweetness to taste.
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Using a pre-made baking mix can often be hit or miss. Truly making them your own comes with the personal ingredients you add. Thick coconut shavings give these cookies phenomenal texture. The cranberries add a nice layer of sweetness that to try and have just one—even two—of these simple indulgences is near impossible. Ingredients: 3 cups gluten-free baking mix (for these, I like Pamela’s brand) 2 cups sugar 1 cup melted butter 2 tablespoons orange zest 1 ½ teaspoon vanilla extract (check for gluten-free) 1 ½ cups dried cranberries 1 cup unsweetened coconut flakes 2 teaspoons cinnamon 1 egg Pinch of salt Directions: In a medium bowl, combine sugar, butter, orange zest, vanilla and egg. Slowly add sugar and butter mixture to a larger bowl with baking mix, cinnamon and salt. Gently stir until well-combined. Fold in cranberries and coconut flakes. Cover and refrigerate dough for 1 hour. Preheat over to 350° F and grease or line 2 baking sheets. Roll firmed dough into about 30 1-2-inch balls and align on sheet. Bake for 10-12 minutes. Let cool before serving.
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