Tag Archives: coconut

Pina Colada Coconut Cookies

Pina Colada Medallions – Coconut Flour Cookies

Pina Colada Coconut Cookies

Another Medallion cookie to add to my previous renditions: Chocolate Medallions and Orange Medallions, my son suggested Pina Colada Medallions.

Pina Colada Medallions

Preheat oven to 350°F.

Add honey, butter, coconut flour [affiliate link], eggs, sea salt and vanilla to a bowl. Whip with a mixer until thoroughly blended. Add the pineapple and coconut and mix together. Drop by even tablespoons onto a greased cookie sheet. Lightly grease your fingers with butter or coconut oil and dab and pat the blobs of cookie dough into round shapes.

Bake for 10 to 11 minutes. The cookies will be done when you see that they have lost their shiny appearance, and also they will feel firm to the touch. If they are not quite done when you lightly touch them a dent will remain. Allow to bake 1 to 2 minutes longer.

This recipe was shared at Fat Tuesday.

Pina Colada Cookie Ingredients
Pina Colada Coconut Cookie Dough
Pina Colada Coconut Cookie Dough
Pina Colada Coconut Cookies
Pina Colada Coconut Cookies

 

Recipe: Pina Colada Medallions - Coconut Flour Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
These cookies are light and fluffy with pineapple and coconut.
Ingredients
  • Pina Colada Medallions
  • 6 Tablespoons honey
  • ½ cup room temperature butter or coconut oil
  • ½ cup Bob's Red Mill Organic Coconut Flour
  • 3 large eggs
  • ½ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • ½ cup fresh pineapple, diced
  • ½ cup chipped coconut
Instructions
  1. Preheat oven to 350°F.
  2. Add honey, butter, coconut flour, eggs, sea salt and vanilla to a bowl.
  3. Whip with a mixer until thoroughly blended.
  4. Add the pineapple and coconut and mix together.
  5. Drop by even tablespoons onto a greased cookie sheet.
  6. Lightly grease your fingers with butter or coconut oil and dab and pat the blobs of cookie dough into flat, round shapes.
  7. Bake for 10 to 11 minutes.
  8. The cookies will be done when you see that they have lost their shiny appearance, and also they will feel firm to the touch.
  9. If they are not quite done when you lightly touch them a dent will remain.
  10. Allow to bake 1 to 2 minutes longer.
Nutrition Information
Serving size: 1 Calories: 67 Fat: 5 Carbohydrates: 5 Fiber: 1 Protein: 1

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Coconut Pecan Frosting GAPS Legal

Coconut Pecan Frosting GAPS Legal

Coconut Pecan Frosting - GAPS Legal

One of my favorite desserts before GAPS was German Chocolate Cake with Coconut Pecan Frosting. My husband and I were talking about our Valentine's Day meal that I like to make every year and he mentioned German Chocolate Cake. I decided to try and come up with a version that would be suitable and acceptable on GAPS. This frosting is pretty sweet, and tastes very much like the real thing. I would recommend pairing it with cake or cupcakes that are not super sweet so that they balance each other out.

Coconut Pecan Frosting

This recipe makes enough to cover 6 cupcakes.

Add the coconut cream and honey to a shallow pan and begin to heat on medium heat. When the coconut cream, butter, and honey are melted, mix together with a whisk and add the beaten egg yolks and vanilla extract.

Bring to a boil and stir constantly with a whisk for 5 to 7 minutes. The frosting will begin to thicken and the color will turn darker. Take a whiff of the boiling mixture and you will also notice it has started to smell like caramel.

Remove from heat and allow to sit for ten minutes. Do not stir once you remove it from the heat! The mixture will separate completely if you disturb it before chilling. Place the pan into the refrigerator and allow to chill completely.

Remove from the refrigerator and stir in the pecans and flaked coconut. The mixture will be very stiff. Allow to come to room temperature before spreading on cupcakes or a single layer cake.

These were a huge hit with my family. My husband said they were delicious, and both boys complimented me highly. Considering that my husband and youngest son both still eat sugar laden foods, that is a good indicator that these would pass muster with other non-GAPS palates.

By the way, the cake recipe I used is here: Starlene's Polka-Dot Chocolate Cake. Shirley at Gluten Free Easily hosted this recipe for me before we knew that Dr. Natasha had okayed baking soda [affiliate link] for cooking. I reduced the honey to 1/4 cup in the cake recipe because this frosting is so sweet. The less sweet cake with the very sweet frosting was a perfect taste.

Coconut Pecan Frosting

This post was included at Monday Mania and Fat Tuesday.

Recipe: Coconut Pecan Frosting GAPS Legal
Author: 
Recipe type: Chocolate, Dessert
Serves: Frosting for 6 cupcakes
 
Frosting for cupcakes or cake.
Ingredients
  • ¼ cup coconut cream (this is the cream that hardens and rises to the top of canned full fat coconut milk)
  • 4 T. butter
  • 3 T. honey
  • 2 egg yolks, beaten
  • ½ t. vanilla extract
  • ½ cup chopped pecans
  • ½ cup flaked coconut
Instructions
  1. Add the coconut cream and honey to a shallow pan and begin to heat on medium heat.
  2. When the coconut cream, butter, and honey are melted, mix together with a whisk and add the beaten egg yolks and vanilla extract.
  3. Bring to a boil and stir constantly with a whisk for 5 to 7 minutes.
  4. The frosting will begin to thicken and the color will turn darker.
  5. Take a whiff of the boiling mixture and you will also notice it has started to smell like caramel.
  6. Remove from heat and allow to sit for ten minutes.
  7. Do not stir once you remove it from the heat!
  8. The mixture will separate completely if you disturb it before chilling.
  9. Place the pan into the refrigerator and allow to chill completely.
  10. Remove from the refrigerator and stir in the pecans and flaked coconut.
  11. The mixture will be very stiff.
  12. Allow to come to room temperature before spreading on cupcakes or a single layer cake.

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chinese 5 Spice Pork and Vegetables

Chinese 5-Spice with Pork and Vegetables

Chinese 5 Spice Pork and Vegetables

I think the first time I ever heard of Chinese 5-spice was at Christin's site Grain-Free Granola Head. Earlier this week when I was shopping for my employer at Sprouts I saw the Chinese 5-spice and thought I would give it a try. I weighed out two ounces in the little baggy and was on my way.

The first thing I noticed about it was the sensational smell. Oh my goodness. I left it in my vehicle after I got to work and the smell from the small bag just radiated throughout. It was so strong that it overpowered the smell of Burger King french fries that my son asked me to buy him on my way home.

So tonight I got to try out this spice. One of my favorite meals is some kind of meat, fried in butter or coconut oil [affiliate link] in small cubes, vegetables, curry powder and coconut milk [affiliate link]. I figured this Chinese 5-spice could take the place of the curry.

Since I'm doing the leptin reset and attempting to stay under 25 grams carbohydrates daily my version only included cabbage and onions [affiliate link], so the image you see above is the version I made for my son. He's a hearty eater, but this dish would probably serve two adults who eat small portions.

  • 4 pork chops cut into small pieces (you could also use chicken or beef)
  • 4 tablespoons butter or coconut oil
  • 1 rib celery, diced
  • 1/2 red bell pepper, sliced thinly
  • 2 cloves [affiliate link] garlic, sliced thin
  • 1 green onions, sliced into one inch pieces
  • 1 cup cabbage, sliced
  • 1 cup cauliflower, broken into flowerettes
  • 2 slices of onion, left in whole rings
  • 1/4 cup coconut milk
  • 1 Tablespoon Chinese 5-spice

Saute meat in the two tablespoons butter until it is lightly browned and completely done. Remove from the skillet and add in a little bit of water or broth to deglaze the pan, then add in two more tablespoons butter. Add vegetables and saute for a minute or two, then add 1/4 cup water or broth, and place a lid on the skillet. Allow to cook on medium-heat for fifteen minutes. After 15 minutes, the vegetables should be firm but not soggy. There should only be a little bit of liquid left in the skillet. Cook without the lid on for a few minutes to allow the liquid to evaporate. Add in the coconut milk and the Chinese 5-spice. Bring to a boil. Stir constantly for a minute or two while the liquid continues to evaporate. I left the dish rather “juicy” but you could continue to let it cook down to make the broth more like gravy and more concentrated.

I tasted this version that I made for my son and it was very delicious. I think I'm going to need to buy more Chinese 5-Spice soon!

This recipe was included at Fat Tuesday.

Recipe: Chinese 5-Spice with Pork and Vegetables
Author: 
Recipe type: Main dish
Cook time: 
Total time: 
 
Ingredients
  • 4 pork chops cut into small pieces (you could also use chicken or beef)
  • 4 tablespoons butter or coconut oil
  • 1 rib celery, diced
  • ½ red bell pepper, sliced thinly
  • 2 cloves garlic, sliced thin
  • 1 green onions, sliced into one inch pieces
  • 1 cup cabbage, sliced
  • 1 cup cauliflower, broken into flowerettes
  • 2 slices of onion, left in whole rings
  • ¼ cup coconut milk
  • 1 Tablespoon Chinese 5-spice
Instructions
  1. Saute meat in the two tablespoons butter until it is lightly browned and completely done. Remove from the skillet and add in a little bit of water or broth to deglaze the pan, then add in two more tablespoons butter.
  2. Add vegetables and saute for a minute or two, then add ¼ cup water or broth, and place a lid on the skillet.
  3. Allow to cook on medium-heat for fifteen minutes.
  4. After 15 minutes, the vegetables should be firm but not soggy.
  5. There should only be a little bit of liquid left in the skillet.
  6. Cook without the lid on for a few minutes to allow the liquid to evaporate.
  7. Add in the coconut milk and the Chinese 5-spice.
  8. Bring to a boil.
  9. Stir constantly for a minute or two while the liquid continues to evaporate.
  10. I left the dish rather "juicy" but you could continue to let it cook down to make the broth more like gravy and more concentrated.

 

SaIf you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.