This fun and festive recipe comes from Jodi Reinman, of the blog Garlic Girl. “Garlic Girl shares creative, colorful cooking with a Sicilian flare. Originally created as a way to collect and share favorite recipes with friends and family, it has evolved into a happy place to share food, life and love - and inspire others to do the same with the people they love.” We met Garlic Girl at Blog Her Food last year and let us just say that she is a whole lot of fun packed into a small package. Her blog is full of inspiring and delicious recipes that we hope you’ll check out.

Gluten Free Red Velvet Cake Pops

Ingredients

• 2 cups Bob’s Red Mill Coconut Flour
• 1-1/4 cups Sugar
• 1 tsp Baking Soda
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 3 heaping Tbsp Unsweetened Cocoa Powder
• 1-1/2 cups Canola Oil
• 1 cup Buttermilk, room temperature (or milk with 1 tablespoon distilled white vinegar)
• 5 large Eggs, room temperature
• 2 ounces Red Food Coloring
• 1 Tbsp White Distilled Vinegar
• 1 tsp Vanilla Extract
• 1 cup prepared or homemade Vanilla Frosting  (directions below):
• 1/2 cup Half and Half (for frosting)
• 2 Tbsp Butter (for frosting)
• 1/2 tsp Vanilla Extract (for frosting)
• 3 cups sifted Confectioners’ Sugar (more or less to achieve thick consistency) (for frosting)

For the coating:

• 2-3 packets Wilton Candy Melts, I used chocolate mint and white chocolate
• Sprinkles, Decorations of your choice – (I used gold-colored sugar sprinkles)

Other things you’ll need:

• Lolly Pop Sticks or Wooden Skewers (I used 6 inch skewers)

Directions:

For the cake, preheat oven to 350°F and generously grease 12-inch cake pan.

In medium bowl, sift flour, sugar, baking soda, cocoa and salt.

In large bowl add oil, eggs, buttermilk, vinegar, vanilla extract, food coloring and beat on low with electric mixer until blended.

Slowly add dry mixture and continue to beat until batter is smooth.

Pour mixture in cake pan.

Bake for about 35 minutes or until toothpick comes out dry when inserted in top.

Cool on wire rack, remove from pan.

For cake pops, break up cake with hands or large spoon and put in mixing bowl. Continue to crumble with hands in the bowl until very crumbly. Discard any crusty or corner pieces.

For frosting, beat half and half and sugar with electric mixer until smooth. Add butter and vanilla and continue to beat until mixture forms soft peaks.

Add one cup of frosting into cake crumbs and mix well with hands.

Scoop out handful, about 1 1/2 ounces, form a round ball, and place on tray lined with parchment paper. Repeat until mixture is used up.

Cover with plastic wrap and place in refrigerator for a minimum of 6 hours (preferably overnight). If you’re in a rush, you can place in freezer for about 40 minutes. This step is important to prevent cake pop from crumbling during the coating process.

When ready to coat, prepare the candy melts according to package directions.

Dip tips of sticks in the chocolate to coat top inch and let harden for a couple minutes. With the covered end, insert into cake ball, making sure to not go all the way through. I suggest inserting about halfway.

To coat, tilt bowl with left hand and dip and twirl the top of the pop into chocolate. Rotate for an even coat. You’ll get the hang of it after you do a couple.

Sprinkle the top with topping of your choice and place upright in the holder until dry.

Enjoy!

This fabulous recipe comes from Janel Ovrut Funk, of Eat Well with Janel, as part of our month long celebration. This would be lovely served with crusty bread and a green salad.  Janel is a Boston-based registered dietitian who loves helping people reach their nutrition goals, one bite at a time. Janel shares her culinary adventures in her blog Eat Well with Janel, Facebook fan page, and loves to tweet @DietitianJanel.

Coconut Crusted Mahi Mahi

• 4 Mahi Mahi Filets
• ¼ cup Coconut Flour
• ¼ cup Shredded Unsweetened Coconut
• 2 Tbsp Honey
• 1 tsp minced Ginger
• ½ tsp Sea Salt
• ¼ tsp Garlic Powder
• Lime Wedges

Preheat the oven to 375°F. In a bowl, mix all dry ingredients including the minced ginger and spread on a large plate.

Pat the mahi mahi filets dry. Drizzle honey on one side of the filet, and spread to coat the entire top side. Place the mahi mahi, honey side down, in the coconut mixture. Drizzle honey over the bottom side, and flip to coat the second side in the coconut mixture. Repeat for all filets.

Bake for 15 minutes, or until fish begins to brown and is cooked through. Squirt with fresh lime juice and enjoy!

This fun, and downright delicious,  twist on the classic whoppie pie comes from Mercedes of Satisfy My Sweet Tooth. Of her blog, Mercedes says, “On my blog, Satisfy My Sweet Tooth, I share my love for all things cooking, baking and food.  I believe that sharing cooked and baked goods with others is a profound way of showing that you love and care for them and that is what I hope that I inspire my readers to do.  Being in the kitchen should be fun and should be a place to channel your creativity.  I love to be inspired by magazines, cookbooks and other blogs,  put my own spin on a recipe and share it with other food lovers.”Coconut Whoopie Pies with Coconut Cream Filling

• 1-1/2 cups All-Purpose Flour
• 1/4 cup Bob’s Red Mill Coconut Flour
• 2/3 cup Bob’s Red Mill Shredded Coconut
• 1-1/2 tsp Baking Soda
• 1/2 tsp Salt
• 5 Tbsp Unsalted Butter, room temperature
• 3/4 cup Sugar
• 1 large Egg
• 1 cup light Coconut Milk
• 1 tsp Coconut Extract

• 4 Tbsp Unsalted Butter, room temperature
• 1/3 cup Bob’s Red Mill Shredded Coconut, plus 1/4 cup for garnish
• 1 Tbsp light Coconut Milk
• 1-1/2 cups Powdered Sugar

1. Preheat oven to 350°F.  Line 2 baking sheets with parchment paper or silicone mat.
2. In a medium bowl, combine flours, coconut, baking soda and salt.
3. In a large bowl and with an electric mixer, mix butter and sugar until well blended.  Add egg and mix to combine.  Add half of the dry flour mixture and  mix to combine.  Add coconut milk and then the rest of the dry flour mixture and mix until combined.
4. Using a cookie/ice cream scoop or a 1/4 cup measuring cup, drop rounds of dough onto prepared baking sheets leaving 2 inches of space in between the dough.
5. Bake 12-14 minutes or until edges are set and center of the whoopie pie is no longer doughy.
6. Cool for 5 minutes on baking sheet, then cool completely on wire rack.

1. Turn oven broiler on low.  Line a baking sheet with parchment paper and spread 1/4 cup coconut into a thin layer on the sheet.  Place pan in the oven and watch very closely as coconut will burn quickly.  Broil until coconut is lightly browned and toasted.
2. In a medium bowl and with an electric mixer, combine the butter, 1/3 cup coconut and coconut milk.  Add the powdered sugar 1/2 cup at a time.  Mix until well blended.
3. Spread filling onto flat side of one whoopie pie and top with another whoopie pie.  Sprinkle the toasted coconut around the edges of the whoopie pie so that it sticks to the edges of the filling.

These decadent gluten free, dairy free cupcakes come from Jeanette Chen of Jeanette’s Healthy Living. Jeanette’s Healthy Living is all about delicious and healthy foods, made with whole ingredients. Jeanette’s blog features recipes that fit her motto that every recipe has to taste great – to be eaten, not left untouched, appeal to the eye, and provide the nutrients your bodies need.

Chocolate Marble Cupcakes {Gluten-Free}

Dairy-Free Buttermilk:

• 1 cup Almond Milk or other Non-Dairy Milk
• 1 Tbsp Apple Cider Vinegar or Lemon Juice

Cake:

• 1/2 cup sifted Almond Flour
• 1/2 cup Brown Rice Flour
• 1/4 cup sifted Coconut Flour
• 3/4 cup Tapioca Starch
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 2 tsp Xanthan Gum
• 1/2 cup sifted Cocoa
• 1/4 cup Dairy-Free Chocolate Chips
• 1/2 cup Olive Oil
• 1 cup organic Sugar
• 2 Tbsp Pumpkin Puree or Applesauce (or 2 Egg Yolks)
• 1-1/2 tsp Vanilla Extract
• 2 Egg Whites

1. Preheat oven to 350°F.
2. To make dairy-free buttermilk, combine almond milk and apple cider vinegar in a small bowl. Let sit for 15 minutes until curdled.
3. To make cake, whisk together almond flour, brown rice flour, coconut flour, tapioca starch, baking soda, baking powder, salt and xanthan gum in a medium bowl.
4. In a large bowl, beat together olive oil and sugar until combined. Add pumpkin puree and vanilla extract and beat until mixed in.
5. Add flour mixture alternately with “buttermilk,” mixing well with each addition.
6. Whip egg whites until stiff. Fold into cake batter until thoroughly blended.
7. Remove 1/3 of batter into a bowl. Add cocoa and mix thoroughly. Stir in chocolate chips. Mixture will be stiff and somewhat dry.
8. Alternate spoonfuls of regular and chocolate batter into lined muffin tins.
9. Use a knife to swirl and marbleize the batter. You can do this by twirling a butter knife in the batter.
10. Bake for 15-18 minutes until toothpick comes out clean.
11. Remove to rack to cool.

These scrumptious muffins come from Lidia of Air Eater, a gluten free vegan blogger living in Toronto, Canada. The intent of Air Eater is to educate readers about what a gluten free vegan lifestyle is like and provide easy to use recipes for those interested in becoming healthy.

Coconut Flour Double Chocolate Carob Muffins

• 1/4 cup Bob’s Red Mill Coconut Flour
• 1 cup Almond milk
• 2 Tbsp Bob’s Red Mill Flaxseed Meal*
• 6 Tbsp Water*
• 2 ripe medium Bananas*
• 1 Tbsp Bee-Free Honee
• 1 Tbsp Bob’s Red Mill Carob Powder Toasted
• 1 Tbsp corn starch
• 1 Tbsp Bob’s Red Mill Evaporated Cane Sugar
• 1 tsp nutmeg
• 1 tsp cinnamon
• 2 Tbsp Semi-Sweet Chocolate Mini Chips (non diary), or more if desired

White Chocolate Nut-butter Cookies

• 1/2 cup Softened Butter
• 3/4 cup Splenda
• 1 tsp Vanilla
• 2 Eggs
• 1/2 tsp Baking Soda
• 1/4 cup Bob’s Red Mill Coconut Flour
• 1/3 cup creamy Nut Butter (optional)
• 6 oz bag White Chocolate Chips

1. Pre-heat oven to 375°F.
2. Mix together the butter, spenda/sugar and vanilla until creamy.
3. Mix in the eggs 1 at a time until well mixed.
4. Stir in the baking soda and the coconut flour.
5. Stir in the nut butter until well blended (if desired)
6. Carefully fold in in the chocolate chips
7. Bake for about 12 minutes or until cookies are slightly firm.

This recipe for baked coconut donuts with chocolate glaze from Angela of Pattycakes ‘n’ Pancakes has us hankering for a strong cup of coffee and a lazy Sunday morning. Patytcakes ‘n’ Pancakes is a blog about raising a baby and eating healthy on a budget.

• 1/2 cup of Bob’s Red Mill Coconut Flour
• 1/2 cup of Sugar
• 1/4 tsp Salt
• 1/4 tsp Baking Powder
• 6 Eggs
• 1/2 cup of melted Unsalted Butter
• 1 tsp Vanilla Extract

• 1/2 cup of Semi-Sweet Chocolate Morsels
• 2 Tbsp of Butter
• 2 Tbsp of Corn Syrup
• 1/4 cup of Bob’s Red Mill Shredded Coconut (toasted)

Once the donuts are cooled to room temperature, you can start on the glaze. I toasted the coconut in a pan for 3-4 minutes at 350°F until the coconut turned brown.

This recipe comes from Christi Silbaugh of Mom, What’s for Dinner. Of her blog and how she got her start, Christi says, “We found out my daughter had Celiac Disease, which meant she could not eat any Gluten when she was 16 years old. I have always been a foodie. I love gourmet food. I love to cook from scratch, so I got busy learning how to cook for her special diet. My husband and son love meat. My daughter and I are happy with just veggies. So you will find a mix of recipes at Mom, What’s For Dinner.”

Gluten Free Pound Cake

• 1 cup Coconut flour
•  1 cup gluten free All Purpose Flour of your choice(I used Maninis Multiuso)
• 1 tsp Xanthan Gum (only if your gf flour doesn’t already contain it)
• 1 tsp Sea Salt
• 1 tsp Baking Powder
• 3/4 cup Canola Oil
• 1 cup Sugar
• 3 Tbsp Orange Juice
• 2 tsp Vanilla Extract
• 3 Eggs
• 2/3 cup Milk

Preheat oven to 350°F.

Sift together flours, sea salt, and baking powder small bowl and set aside.

Pour canola oil into a large mixing bowl or the bowl of a kitchen aid mixer, and slowly mix in sugar, orange juice, and vanilla extract.

Add eggs one at a time, mixing after each addition.

Add milk and mix until fully incorporated. Gradually add dry ingredients into wet ingredients, mixing well.

Pour batter into prepared pans.

Bake for 30 minutes for bigger heart shaped pans.

Bake for 20 minutes for small cupcakes.

This cookie recipe comes from Janel Ovrut Funk, of Eat Well with Janel, as part of our month long celebration.  Janel is a Boston-based registered dietitian who loves helping people reach their nutrition goals, one bite at a time. Janel shares her culinary adventures in her blog Eat Well with Janel, Facebook fan page, and loves to tweet @DietitianJanel.

Coconut Cookies

Inspired by Hannah Kaminsky’s Coconut Drop Cookies in VegNews

Makes 10 cookies

What You Need:

• 1 cup Unsweetened Coconut Flakes
• 3/4 cup All Purpose Flour
• ¼ cup Bob’s Red Mill Coconut Flour
• ½ – 3/4 tsp Salt
• 1/4 cup Brown Sugar
• 1/3 cup Agave Syrup
• 1/4 cup Coconut Oil

  For the icing:

• ½ cup Confectioners Sugar
• 1-2 Tbsp Soymilk or other Non-Dairy Milk

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large, dry skillet over medium heat, add coconut and stir constantly until flakes are golden brown. Immediately place in a large bowl, and allow to cool completely. Once coconut has cooled, whisk in flour, baking powder, and salt.

2. In a medium bowl, combine sugar, agave, and coconut oil. Then add wet mixture into dry mixture and mix until combined. Mixture may feel dry – use your hands to press the mixture so it begins to stick together.

3. Using clean hands, form 10 “patties” of the dough about 2 inches apart on prepared baking sheet.

4. Bake for 6-10 minutes, watching closely, until slightly browned along the edges. Remove from oven and let cool on a wire rack.

5. Meanwhile, prepare icing by whisking soymilk into the confectioners sugar until you get a smooth consistency. Using a spoon, scoop icing into plastic sandwich bag. Cut a small hole in the tip of the bag to use as an icing bag and squeeze icing onto the cooled cookies.

This decadent recipe comes from Pam, The Family Foodie, and is part of our month-long celebration of coconut flour. Of her blog, Pamela says, “The Family Foodie is focused on bringing families together around the food they eat.  On my blog you’ll find simple recipes that use fresh, seasonal ingredients with an eye toward creating healthy meals that even picky eaters will enjoy.  Many of my recipes are gluten-free, and they’re all family-approved!”

Gluten-Free Coconut Lemon Bars

Ingredients:

Directions: