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Found 24 results

  1. 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.
  2. 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
  3. 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. Available at Rite Aid and Target.com, for more info visit their site: visit their site. Review written by Scott Adams.
  4. 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.
  5. 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.
  6. This recipe comes to us from "sickchick" in the Gluten-Free Forum. Gluten, Soy & Dairy Free Ingredients: ½ cup brown sugar 1 cup organic coconut flour 4 large organic eggs 4 tablespoons virgin coconut oil 3 tablespoons coconut milk 1 teaspoon pure vanilla 2 ripe bananas ¼ cup shredded coconut ¼ cup chopped pecans 1 tablespoon minced candied ginger 1 teaspoon baking powder ½ teaspoon baking soda Pinch kosher or sea salt ½ teaspoon Saigon cinnamon ¼ teaspoon ground cloves ¼ teaspoon cardamom Directions: Preheat oven to 350F. In your favorite mixer, put eggs and sugar, set on low to dissolve sugar crystals, then add coconut milk, oil, vanilla and spices, let blend for about a minute. Turn off motor and add remaining dry ingredients. Blend well. Prepare muffin tins with Pam spray. Fill each with batter to tops. Bake 20 minutes. Makes about 10-12.
  7. If you've never had coconut rice, then you are in for a treat. This recipe blends rice with clarified butter, coconut water and a dash of spices for a sumptuous Indian style rice. This rice goes great any of your favorite curries. Ingredients: 3 tablespoons clarified butter* 2 cups basmati long grain rice 2 cups unsweetened coconut water** ½ cup finely chopped sweet onion ½ cup finely chopped shallot 1 clove garlic, minced 1¼ teaspoons Kosher salt â…› teaspoon cayenne ½ cup grated, unsweetened coconut 1¾ cups plain water 3 cardamom pods 5 whole cloves 1 stick cinnamon Directions: Melt clarified butter in a covered sauté pan on medium-low heat. Add the chopped onion and cook about 8 to 10 minutes, until golden. Add the garlic, cayenne, and salt, and cook a minute more. Add the rice into the onion mixture, and stir well to coat with the butter. Cook for 3 more minutes, stirring occasionally. Add the grated coconut to the rice onion mixture and stir in the coconut water and the water. Stir in the cardamom pods, cloves, and cinnamon. Increase heat to bring the rice mixture to a simmer. Lower the heat the low, cover, and simmer gently for 15 minutes. Remove from heat and let the rice steam in the residual heat, covered, for 10 more minutes. Remove lid and remove cardamom pods, cloves, and cinnamon. Fluff with a fork, and serve with your favorite curries or other dishes. Note: *Make the clarified butter by melting 4 tablespoons of unsalted butter in a saucepan on medium low heat. When melted, skim off the foam and then strain contents slowly through cheesecloth into a bowl to remove all solids. Use per recipe instructions. **Coconut water can be store bought or homemade. To make coconut water, put 1 cup of grated coconut in a quart of water, bring it to a simmer, then remove it rom heat and let it sit, covered, for 20 minutes. Strain the water and use in place of the coconut water and plain water.
  8. 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.
  9. This is the perfect dip for a holiday party, or to share with your favorite dinner guests. Ingredients: 12 oz. fresh cranberries 1/2 cup organic sugar 2 Tbsp. unsweetened coconut flakes 2 (8 oz.) containers of dairy-free/vegan cream cheese such as GO Veggie! Plain Cream Cheese, softened 1 Tbsp. cranberry juice Sliced Fresh Fruit on toothpicks, for serving Directions: Pulse the cranberries in a food processor until finely chopped; add sugar, coconut flakes and cranberry juice then add the cream cheese and blend until smooth. Serve chilled with fresh fruit on toothpicks for your holiday guests. Enjoy!
  10. 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. For more info, visit their site. Review written by Scott Adams
  11. Celiac.com 09/24/2013 - Here's a quick, tasty way to enjoy Thai-style coconut curry on the barbecue. I like to prepare the marinade a day ahead of time, and let the pork marinate overnight, but they're pretty good with just a 30-minute soak before grilling. This is a great way to use up any extra pork chops. Ingredients: 1 pound pork loin or pork tenderloin, cubed ¼ cup coconut milk 1 tablespoon each Thai curry paste 1 tablespoon lime juice 1 tablespoon fish sauce 1 tablespoon sugar 3 tablespoons peanut butter ½ teaspoon red chili sauce ¼ cup cilantro, minced 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon lemongrass powder 1 teaspoon curry powder ½ teaspoon salt ½ teaspoon white pepper lime wedges as garnish Directions: Puree coconut milk, curry paste, lime juice, peanut butter, sugar and salt. Marinate cubed pork loin in ¼ of the sauce. Skewer pork cubes 3 or 4 to a stick and coat meat generously with dry spices. Grill, basting with ¼ or less of the sauce. Garnish with cilantro and lime wedges, and serve with the rest of the sauce, either alone as snacks, or with jasmine rice and vegetables for a full meal.
  12. 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.
  13. 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! For more info visit their site: http://www.petitbite.com/#!products. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page.
  14. This recipe comes to us from Joe Bacon. Preheat oven 350º Ingredients: Two 7 oz. packages of flaked coconut (~5 cups) One 14 oz. can eagle brand condensed milk (not evaporated) 2 teaspoons vanilla 1 ½ teaspoon almond extract In a large bowl combine coconut, condensed milk and extracts; mix well. Drop rounded teaspoonfuls onto generously greased baking sheet. Bake 8-10 min. or until lightly brown. Immediately remove to cooling rack. Optional: drizzle with melted chocolate chips.
  15. 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. Note:Articles thatappearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formoreinformation about this seeour AdvertisingPage.
  16. I was pleasantly surprised by the texture, taste and quality of Bakery On Main's Coconut Cashew truebar. I love coconut, and the gluten-free bar had the perfect amount of real, shredded coconut. The rice crisps gave the bar a Rice Crispy treat-like taste and texture that I loved. The bar also contains other healthy ingredients such as chia seeds, which are high in omega 3’s, and it is non GMO and packs 3g (12%) of daily recommended fiber. Bakery On Main really hit a home run when they created this wonderful and healthy gluten-free bar, and it will soon be a fixture in my home’s pantry! For more info visit their site: www.BakeryOnMain.com. Note:Articles thatappearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formoreinformation about this seeour AdvertisingPage.
  17. There is so much to love about this southeast Asian desert. It’s creamy and sweet and it tastes great warm or cold. It’s also simple to put together and one of those meals that just tastes like summer. I’m a sucker for mangoes, but if you already have them on hand, sweet oranges, or juicy satsumas make a fine substitute. Toasted coconut makes a nice topping for a bit of tasty texture. Ingredients: 1 cup rice 1 14-ounce can coconut milk 1 cup fresh mango chunks ½ cup mango juice ½ cup water 1 tablespoon butter 1 tablespoon olive oil 1 pinch of salt Directions: Heat olive oil in a large saucepan over high heat. Add rice and stir until well-coated. Slowly add coconut milk, mango juice, water and salt and bring to a boil. Cover rice and reduce heat to low. Allow to simmer about 15-20 minutes, until liquid is absorbed. Remove from heat and fluff with a fork. Stir in butter and mango pieces. Serve immediately.
  18. This recipe comes to us from Cindy. Ingredients: ½ cup brown rice flour ½ cup white rice flour ½ cup sweet rice flour ½ cup amaranth flour 1 teaspoon salt 2 teaspoons xanthan gum 1 tablespoon baking powder 1 teaspoon sugar (optional - amaranth flour is sweet) 1 can (13.5 oz) cold and solidified coconut milk - not low fat. Directions: Preheat the oven to 450F degrees. Put all the dry ingredients in the bowl of a food processor run until all the dry ingredients are mixed. Open the food processor and add the coconut milk. Run the food processor just long enough to mix thoroughly. You might have to open it once to scrape down the sides. The dough should be airy. Drop by tablespoon full onto cookie sheet. Bake for 12 minutes. Makes about 18 small biscuits. I started making this in the winter and the coconut milk is always solid, with a little clear liquid in the bottom of the can. Im not sure how this would work with coconut milk that is liquid. If I was trying it with warmer, liquid coconut milk, I would add the coconut milk gradually through the feed tube while running the food processor. You could try other flour types, but I think the sweet rice flour makes a big difference in the consistency. These biscuits are really good heated up in a toaster oven.
  19. 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 thick­so 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 dry­I’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. For more information, you can visit their Web site at www.squirrelsbakery.com. Note: Articles that appearin the "Gluten-Free Product Reviews" section ofthis site are paid advertisements. For more information about this seeour Advertising Page.
  20. The other night I picked up a pint of Dark Chocolate Coconut Bliss organic ice cream from my local market, and my family and I had it for dessert. Coconut is all the rage now because it's packed with essential fatty acids, and we've been looking for healthier alternatives to normal ice cream. Our family could not have been more pleased; Coconut Bliss delivered with a creamy tasting full-flavored ice cream that left nothing to be desired, even though it was in fact gluten, soy, and dairy-free—and it’s even organic. We will definitely buy it again! Web site: http://www.coconutbliss.com
  21. In addition to being gluten-free, this recipe is also soy, dairy and nightshade-free. Ingredients: 1 tablespoon sesame oil 1 tablespoon lime juice 10 spigs fresh cilantro, minced 4 tablespoons sweetened coconut 1 mango, seeded, peeled and chopped 1 can baby corn, cut into chunks ½ cup pea pods 1 cup baby shrimp 1 fresh garlic clove, minced 1 teaspoon fresh grated ginger kosher or sea salt to taste 8 spring roll wrappers (rice or tapioca-up to you) Directions: In a large mixing bowl add all ingredients, stir well. Set aside Turn on tap (water) to warm temp and let run, and use your favorite cutting board to assemble rolls. Hold 1 wrap under running water, making sure you get front and back, hold under for about 30 seconds, until it starts to soften, then place flat on cutting board surface. Spoon filling across middle about 2 inches thick, then wrap sides over, bottom up and fold over. Repeat. Serves 4.
  22. 1 cup heavy cream 1 cup sugar 3 egg yolks , slightly beaten ½ cup butter 1 teaspoon vanilla 1 1/3 cup shredded coconut 1 cup chopped pecans Combine cream, sugar, egg yolks, butter and vanilla in a sauce pan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat , add coconut and pecans. Cool until spreading consistency , beating occasionally . Makes 2 ½ cups or enough to cover the tops of 3 layers.
  23. Preheat oven to 375 In food processor, blend: 2/3 cup canola oil 2/3 cup water ¾ cup sugar (more if you like things really sweet) ½ tsp. salt ½ tsp. baking soda 3 teaspoons EnerG egg replacer ½ cup ground hazelnuts (or 2/3 cup whole ones) In a mixing bowl, combine with 4 oz. shredded coconut. Add 1 ½ cups rice flour and mix well with wooden spoon. Texture should be soft and oily, but firm enough to hold itself in a ball (shape - like thick oatmeal). Add more flour or water as needed. Roll into 1 balls or use a mini cookie scoop and drop 1 apart on an non-greased cookie sheet. Bake 20 minutes - macaroons should be only slightly golden. Remove from sheet and let cool before eating.
  24. 3 cups nonfat dry milk 4 cups sugar 1 teaspoon salt 3 cups cornstarch 1 ½ cups shredded unsweetened coconut 1 teaspoon coconut extract Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.
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