I happen to have an amazing neighbor that lets me pick my fill. So I had more than enough to spare when it came to making a tasty dessert. I’ve never been one for super sweet treats and it needed to be gluten free as well as egg free. In the end we all loved the final product.
I started with cleaning, pitting and slicing 7-10 large peaches and placing them in a deep pyrex dish. I then squeezed the juice of half a fresh lemon onto the peaches. Next I sprinkled them with cinnamon, and stirred in about 1/3 cup chopped raw pecans.
Preheat oven to 350 degrees
!.5 cups almond flour
1/8 cup coconut flour
1/2 tsp cinnamon
3 TBS coconut oil
1/4 cup raw honey
2 tsp vanilla
1/3 cup raw pecans chopped (optional)
Mix everything together. Drop by spoonfuls on top of sliced peaches. Bake for 35-45 minutes or until golden brown on top. I suggest doubling the topping if you are making in a 9×13 pan. Drizzle chilled coconut milk over top just before serving. ENJOY.
The perfect on the go snack everyone loves.
3 cups grated zucchini (3 medium or 2 large zucchini)
1/4 cup unsweetened shredded coconut
½ cup melted coconut oil
¼ cup honey
3 cups almond meal or blanched almond flour
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1 tsp. baking soda
mix-ins of choice (optional): chopped raw pecans or walnuts, raisins etc.
Combine all wet ingredients (zucchini through honey) with electric mixer (or if you’re already using food processor, you can do it in there). Add dry ingredients and mix well. Stir in any additional nuts or raisins, if using.
Fill greased muffin cups 3/4 cup full and bake at 350 for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
This recipe came from The Preppy Paleo.
This turned out excellent! The kids loved it. I did make a few piece plain incase the coconut was too much. I also made a few pieces without the egg for me. The coconut hung on just fine without it, so if you are egg free this can still work for you.
I got the Salmon recipe from dairyfreecooking.about.com, I’m sorry i am not sure where the Salsa recipe came from. I believe I saved it from Facebook at some point.
Coconut Crusted Salmon
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
(I used more Salmon, because there are 6 of us. All I adjusted was the coconut)
- 1 lb. Alaskan King Salmon, skinned*, sliced into 4 3-ounce pieces
- Fresh lime juice, from the juice of two limes
- 1 cup unsweetened organic shredded coconut
- 1 egg
- 2 T. cold water
- Sea salt and freshly ground black pepper, to taste
1. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. Rise the salmon well under cold water. Squeeze the lime juice onto each of the pieces and on all sides (you can do this on a tray or plate.) Set aside.
3. Place the shredded coconut in a small bowl, and set aside. In another bowl, whisk together the egg with the cold water until well mixed. Dip each of the salmon pieces in the egg wash, then roll each salmon piece in the coconut until completely coated.
4. Place the salmon on the prepared baking sheet and bake for about 15 minutes, or until browned on the outside and appropriately done in the middle. Serve immediately, seasoning with sea salt and freshly ground black pepper to taste.
This will make about 2 cups. You may want to make extra, it’s that good.
- 1 1/2 cups diced fresh pineapple
- 1 cucumber (you can peel or not peel, seeds or no seeds)
- 1 Jalapeno pepper, diced (remove ribs and seeds)
- 1/4 diced red onion
- 1/4 cup cilantro
- 2 tablespoons extra virgin olive oil (I did not use any)
- Juice of one lime
- Sea Salt
- Freshly ground black pepper
Combine everything a bowl, season to taste and enjoy by itself or over Salmon.