Coconut Pie Crust

Gluten Free Coconut Pie Crust

Need a quick, easy pie crust? Try this super quick gluten free coconut pie crust. I love using this pie crust for my eggnog pumpkin pie, and it will rock a chocolate filling like no other. You can also make it dairy free, if you need to, by switching out the butter in the recipe for coconut oil. In fact, you can make the crust with just coconut flakes and coconut oil if you prefer. I love the addition of the spices and a touch of maple syrup.

Mix all your ingredients together, and simply press the coconut mixture into your pie pan. I used my fingers. Then bake the coconut pie crust at 350 for 7 to 10 minutes until the edges start to brown. That’s it! Now you can add your favorite pie filling.

Enjoy!

 

Coconut Pie Crust
 
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A fast super easy gluten free coconut pie crust.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1½ cups flake coconut
  • ¼ cup butter melted
  • ¼ cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla
Instructions
  1. Mix all ingredients together
  2. Press into pie pan
  3. Bake at 350 for 7 to 10 minutes until edges are slightly brown
  4. Fill with favorite pie filling
Notes
Coconut oil can be exchanged for butter
You can make this recipe with just coconut oil or butter and coconut flakes just increase oil or butter to ½ cup.
Nutrition Information
Serving size: 9

Mile High Potato Salad

Mile High Potato Salad

On Monday I was asked by my beautiful daughter to give her and her family a ride to the Denver airport. No problem… at least that’s what I thought. We loaded everyone, including my five year old, into her vehicle, which was no small feat with so many of us. When everyone disembarked from the car and Kencaid found out he didn’t get to go with his sister the crying started.

Driving back home, he continued to cry and carry on until I did what every good mother’s does in this situation …I bribed him. If he could be good until daddy came home that evening maybe we could go to the park. Well that did it. Tears stopped, happiness and sunshine returned. I could concentrate on driving on the freeway. Until the thought hit me, what would I do for dinner? So driving in the mile high city I came up with a plan. Oven baked chicken, watermelon, and potato salad to take to the park for a impromptu picnic. Which turned out to be a very enjoyable evening for us.

Mile High Potatoe Salad

Now I’ve never been big on classic potato salad so I came up with a loaded potato salad with bacon, sun dried tomatoes, and tomato pesto. The best part is my mile high potato salad uses very little mayo. Instead, I used plain yogurt with just 3 tablespoons of mayo. We loved the flavor, and the next day it tasted even better. I also want to try making mile high potato salad with roasted potatoes next time. I think that might add even more flavor. Give it a try and tell me what you think.

I hope you enjoy this recipe. What do you love to take on a picnic?

Mile High Potato Salad
 
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Mile high potato salad is loaded with bacon, sun dried tomatoes and tomatoes pesto so it's bursting with flavor.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
  • 8 Potatoes
  • 3 Tbls olive oil
  • 2 Tbls sun dried tomato pesto
  • 1 cup of plain yogurt
  • 3 Tbls of Mayo
  • 6 slices of bacon cooked and crumbled
  • ¼ cup of green onions
  • ½ cup of cooked sweet corn
  • ¼ cup chopped arugula
  • ¼ grated parmesan cheese
  • 1 tsp basil
  • 1 tsp oregano

  • salt & pepper to taste
Instructions
  1. Cut up potatoes and place in large pan. Cover with water and bring to boil over medium high heat.
  2. Boil potatoes until tender about 10 to 15 minutes.
  3. Drain and rinse with cold water to help cool off potatoes.
  4. In large bowl combine all other ingredients and mix well
  5. Fold in potatoes and mix well.
  6. Chill in fridge till cold.

 

Healthy Fruit and Kefir Breakfast

Healthy Fruit and Kefir Breakfast

My husband insisted that I should share with you my healthy fruit and kefir breakfast. Let me first tell you that I can’t skip breakfast. Nope! I can’t do it. I don’t tend to like a heavy breakfast. Bacon and eggs, or pancakes are ok for an occasional treat, but I walk away feeling overstuffed, and not very motivated when I eat that much food first thing in the morning. Going with just juice in the morning doesn’t tend to keep me going either. So, enter my favorites: kefir and yogurt.

For this meal I pour a little kefir in the bottom of my bowl and add 1/2 cup of yogurt. Mix well (omit yogurt if you have dairy problems)
Then I add 1 tsp of raw local honey and stir well.
Then I sprinkle on a handful of granola type cereal. (Natures Path Organic Gluten Free Sunrise Crunchy Maple)
I add one teaspoon of either flax seeds or chia seeds on top.
To top it off, I put in banana, strawberries, blueberries and raspberries.

This breakfast keeps me going and feeling great in the mornings. What’s your favorite go to breakfast food?

Healthy Fruit and Kefir Breakfast
 
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Healthy Fruit and Kefir Breakfast meal with honey, fruit and seeds.
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • ½ cup of kefir
  • ½ cup of organic yogurt
  • 1 tsp raw honey
  • ¼ cup gluten free granola cereal
  • 1 tsp chia or flax seeds
  • sliced banana, strawberries, blueberries and raspberries.
Instructions
  1. Mix kefir and yogurt together
  2. Add honey and mix well
  3. Sprinkle granola and seeds on top
  4. Top of with your favorite fruit

 

Gluten Free Bunny Happy Carrot Cake

Gluten Free Bunny Happy Carrot Cake

What could be more delightful than a gluten free bunny happy carrot cake. Yes, this carrot cake would make any bunny happy.With loads of yummy carrots, spices, coconut, pineapple and pecans. To top it off I’ve added a luscious orange cream cheese frosting that would make any bunny come back for more.

Make sure to get my all purpose gluten free flour recipe to use in the cake here. Mix all your dry ingredients together first and set them aside. Then you mix all your wet ingredients in a large bowl. This batter will be very thick. Bake at 350 for 40 minutes and let cool before frosting.

Slice of Gluten Free Bunny Happy Carrot Cake

The frosting is a breeze to make. Just make sure your butter and cream cheese are at room temperature and beat together until fluffy. Then add your orange juice, peel and vanilla. Finally, add your powdered sugar a little at a time until you get a consistency that you like for your frosting.

Gluten free bunny happy carrot cake makes a lovely dessert for Easter, or anytime the carrot cake mood strikes. What is your favorite carrot recipe?

 

Gluten Free Bunny Happy Carrot Cake
 
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Gluten Free Bunny Happy Carrot Cake will make any bunny happy with yummy carrots, spices, coconut, pineapples and pecans.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • Cake
  • 3 cups all purpose gluten free flour
  • 1½ tsp xantham gum
  • 1 Tbls baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 2 cups of sugar
  • 4 eggs
  • ¾ light cooking oil
  • ¾ cup coconut milk
  • 2 tsp vanilla
  • 2 cups of shredded carrots
  • 1 cup of crushed pineapple
  • 1 cup of shredded coconut
  • ½ cup of chopped pecans

  • Frosting
  • 8 ounce room temperature cream cheese
  • ½ cup of room temperature butter
  • 1 tsp of orange juice
  • 1 tsp grated orange peel
  • 1 tsp vanilla
  • 2 cups of powder sugar (or more if needed)
Instructions
  1. Cake
  2. Preheat oven to 350 degrees
  3. Line two round cake pans with parchment paper and spray lightly with cooking spray
  4. Sift together dry ingredients and spices in medium bowl and set aside.
  5. Beat wet ingredients together in large mixing bowl.
  6. Add dry mixture to large bowl and mix well.
  7. Fold in coconut, carrots, pineapple and pecans.
  8. Pour batter into pans and bake for 40 minutes or until a toothpick inserted into center comes out clean.
  9. Cool before frosting.

  10. Frosting
  11. Beat together cream cheese and butter until fluffy
  12. Add orange peel, orange juice and vanilla. Beat until smooth
  13. Slowly add powder sugar until frosting is the thickness you would like.
  14. Frost cake

  15. Toasted Coconut
  16. If you would like to top with toasted coconut.
  17. Spread a thin layer of coconut on cookie sheet.
  18. Bake in 350 degree oven
  19. Stirring every few minutes.
  20. Only takes a few minutes to toast coconut flakes.

 

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All Purpose Gluten Free Flour

Best Gluten Free Flour

Tired of spending a small fortune on gluten free flour mixes? Try my recipe for all purpose gluten free flour that is perfect for muffins, quick breads, cakes and even cookies. Spend a little money at first to buy the 5 different flours, and get several batches out of the bags. Your baked goods will thank you for it, and so will your wallet.

This gluten free flour blend is not for use in yeast breads. Use the all purpose gluten free flour in cakes, pies, muffins, scones, quick breads and cookies. Store flour in your refrigerator, or freezer.

 

5.0 from 1 reviews
All Purpose Gluten Free Flour
 
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All Purpose Gluten Free Flour that's perfect for cakes, muffins, quick breads, scones and cookies.
Author:
Ingredients
  • 1 cup of sorghum flour
  • 1 cup of tapioca flour
  • 1 cup of coconut flour (or almond flour)
  • 1 cup of arrowroot
  • 1 cup of white rice flour
Instructions
  1. Mix together all flours
  2. Store in air tight container in fridge or freezer

 

Easy 30 Minute Italian Pasta Dinner

Easy 30 Minute Italian Pasta Dinner

Lets face it, after running the kids to school, grocery shopping, laundry and finishing off that to do list that’s so big you have to write it on a roll of toilet paper, you need a quick meal to cook. This easy 30 minute Italian pasta dinner will help you feed the family, save your budget and get you off your feet fast. The best part is that it’s much healthier than any store bought boxed version, and tastes so much better, your family will rave about how delicious it is. You don’t have to tell them how easy it was to prepare. You’re secret is safe with us :)

Now a word of caution; Don’t skimp on the ingredients. I’ve had times when I ran out of something (fire roasted tomatoes) and substituted another ingredient (stewed tomatoes). You just won’t get the same rich, full, savory flavor of this dish if you do.

This easy 30 minute Italian pasta dinner is made with gluten free brown rice pasta. Feel free to exchange the pasta with one that you prefer. If using a non gluten free pasta, it may shorten your cooking time by a few minutes.

Easy 30 Minute Italian Pasta Dinner browning meat

First add a tsp of olive oil to a large skillet.
Next add your chopped onion and 2 minced cloves of garlic, and cook until the onions are translucent.
To this, add one pound of grass-fed ground beef and cook until lightly brown.

Next add 2 cans of fire roasted tomatoes, your seasonings, Worcestershire, sun dried tomato pesto and chicken broth. Stir well

Easy 30 Minute Italian Pasta Dinner adding tomatoes

Now you’re ready to add 2 cups of your favorite pasta. For ours we add 2 cups of gluten free brown rice pasta.

Make sure you have enough liquid in your pan to just barely cover your pasta. If you’re a little short, just add a little more chicken broth.
It should look like this

Easy 30 Minute Italian Pasta Dinner adding noodles

That’s it! Now just cover with a lid and simmer 20 to 25 minutes until your pasta is tender.
I like to add a little mozzarella cheese to the top before serving.

I hope this helps you get out of the kitchen faster and gives you a little more time to enjoy other things that are important to you.

Easy 30 Minute Italian Pasta Dinner Finished Horz

 

 

Easy 30 Minute Italian Pasta Dinner
 
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An easy thirty minute gluten free Italian pasta dinner. Rich, savory and much healthier than the boxed version you can buy at the store.
Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 6
Ingredients
  • 1 small onion chopped
  • 2 cloves of garlic minced
  • 1 pound of grass feed ground beef
  • 2 15 ounce cans of fire roasted tomatoes
  • 2 Tbls sun dried tomato pesto
  • 2 tsp Italian seasoning
  • 1 tsp Worcestershire sauce (Lea & Pearins if gluten free)
  • ¼ tsp of pepper
  • 1 cup of chicken broth
  • 2 cups of gluten free brown rice pasta (or pick your favorite pasta)
  • 1 tsp of olive oil
Instructions
  1. To a large skillet add 1 tsp of olive oil, chopped onion & minced garlic. Cook till translucent
  2. Add one pound of ground beef and cook till lightly brown
  3. Add fire roasted tomatoes, pesto, seasonings, Worcestershire & chicken broth. Stir well.
  4. Pour in 2 cups of brown rice pasta and stir.
  5. Make sure pasta is just barely covered with liquid. If not enough liquid add a little more chicken broth.
  6. Bring mixture to boil.
  7. Reduce heat to simmer and cover with lid.
  8. Simmer for 20 to 25 minutes until pasta is tender.
  9. Top with shredded cheese if desired.

 

Decadent Gluten Free Chocolate Orange Cupcakes

Chocolate Orange Cupcake

What do you give to the chocolate lover on their birthday? Decadent gluten free chocolate orange cupcakes, of course. My husband, Ken, a confirmed chocoholic decided to have a birthday this year. Yep, another one! Lol- So what’s a girl to do when we are meeting with friends and we have a little guy who can’t have gluten either. I had to think fast. I needed something over the top delicious, chocolate and gluten free.

I had planned a surprise get together for Ken with our friends. My goal was simple. Make them all happy. I scrambled in the kitchen like a mad scientist at work to concoct the perfect decadent cupcake (as evident by the photograph of the mess I made with the powdered sugar). By the time I was done, I looked like the ghost of Christmas past, minus the chains to rattle.

chocolate mess

The result is the best gluten free chocolate cupcakes I’ve ever tasted. Moist, rich and over the top chocolaty. They’re topped with a decadent chocolate frosting with a touch of orange. My grandmother used to bring us kids a treat of orange chocolate sticks whenever she came to visit. I really don’t know what they we’re called. I’ve just always loved the combination of orange and chocolate, since then. I’ll blame that on my grandmother.

If for some reason you don’t like the flavor of orange, feel free to add a different flavor, or take it out of the recipe entirely.

We had a wonderful evening with friends for Ken’s birthday, and the decadent gluten free chocolate orange cupcakes we’re a huge hit. Everyone loved them and wanted the recipe.

These cupcakes are a little more work and they’re dangerously delicious, so I only make them once in a blue moon. What are your favorite flavor combinations?

Chocolate Orange Cupcake 3

 

5.0 from 1 reviews
Decadent Gluten Free Chocolate Orange Cupcakes
 
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Deep dark rich and gluten free cupcakes topped off with decadent chocolate orange frosting. Careful these are additive
Author:
Recipe type: Dessert
Serves: 18
Ingredients
Cupcake
  • ½ cup butter at room temperature
  • 1½ cup organic granulated sugar
  • 4 eggs
  • 2 cups all purpose gluten free flour blend (recipe follows)
  • ¾ cup of cocoa
  • ½ tsp of salt
  • 1 Tbls of baking powder
  • ½ tsp xantham gum
  • 2 tsp vanilla extract
  • 1¼ cup of coconut milk divided
Frosting
  • 1 cup of butter
  • 4 cups of powder sugar
  • ½ cup melted "Enjoy Life" chocolate chips
  • ¼ cup fresh orange juice
  • 2 tsp orange rind
  • 1 tbls coconut milk
Gluten Free All Purpose Flour Blend
  • 1 cup coconut flour
  • 1 cup arrowroot flour
  • 1 cup tapioca flour
  • 1 cup sorghum flour
  • 1 cup white rice flour
  • This makes a great flour blend for cakes, muffins, cookies & non yeast breads.
  • Store in air tight container in fridge to keep it fresh longer.
Instructions
Cupcake
  1. Preheat oven to 375*
  2. Spray muffin tin with non stick coconut oil. If making cake grease & flour pans
  3. Cream together butter, eggs, sugar & vanilla with mixer
  4. In separate bowl combine 1 cup of flour, salt, baking powder & xantham gum.
  5. Add flour to egg mixture alternating with ¾ cup of coconut milk until well blended
  6. Mix remaining cup of flour with cocoa
  7. Alternate cocoa mixture with remaining coconut milk into cupcake batter
  8. When well blended fill muffin tins ⅔ full with batter
  9. Bake on center rack 20 to 25 minutes or until toothpick inserted into center comes out clean
  10. Cool on rack 5 minutes before removing from pans. Cool completely before frosting.
Frosting
  1. Beat butter in large bowl with mixer
  2. Add orange juice, orange rind and one cup of sugar mix well
  3. Mix in melted chocolate chips mix
  4. Add remaining powder sugar until creamy
  5. Add 1 to 2 tablespoons of coconut milk if needed
  6. Frost cupcakes. Store remaining frosting in air tight container in fridge.

 

No Sugar Spiced Cranberry Sauce

No Sugar Spiced Cranberry Sauce

This no sugar spiced cranberry sauce is going to make you very happy. Why? Besides the fact it is so easy to make, I changed around my original recipe here to get rid of the sugar. I can’t get enough cranberry sauce. Especially at times like Easter (it pairs so well with Ham). we’re trying to eat a cleaner, more health conscious diet, so I wanted to see if I could eliminate the sugar.

The result is a tart cranberry sauce with a snap. Yep, I said that. And guess what? It will still rock your meat dishes! The ultimate test was my family. Not only did they love the no sugar spiced cranberry sauce, my son in law ate half the jar. I’d say that was a win.

If you’ve never made home made cranberry sauce, it’s time to make the change. The canned stuff you buy in the store is full of high fructose corn syrup. YUK! Cranberry sauce is super easy to make. Just place all your ingredients in a large saucepan and cook over medium heat until the cranberries pop and split open. Then place the cranberry sauce in a bowl to cool off and store it in your fridge afterwards.

I buy fresh cranberries every time they are out in the produce section. You can freeze them for later use. Then when I have a free day, I make up cranberry sauce and ladle it into clean sterilized hot jars, leaving 1/4 inch head space. Add lids and rings and process 10 minutes in a boiling water canner. This way I have cranberry sauce all year round without having to resort to buying the store brands.

No Sugar Spiced Cranberry Sauce
 
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A wonderful no sugar spiced cranberry sauce to dress up your meals
Author:
Serves: 12
Ingredients
  • ½ cup Pineapple juice
  • 16 0z can Pineapple chopped
  • ½ cup Apple juice
  • ½ cup Applesauce
  • ½ cup water
  • ½ tsp cinnamon
  • 2 cups cranberries
Instructions
  1. Add all ingredients to large saucepan
  2. Stir and bring to boil
  3. Reduce heat to medium and cook until cranberries split and pop
  4. Stir often to prevent sticking
  5. Cool and store in fridge
Notes
You can make this recipe gluten free by simply making sure all ingredients are gluten free like your spices.

 

Gluten Free Chocolate Chip Cookie Bars

Gluten Free Chocolate Chip Cookie Bars

Ahhh love sweet love. You know the one I’m talking about, the love you have with chocolate. Personally, I’ve had a love affair with chocolate for as long as I can remember. Maybe it was the chocolate Easter bunnies I used to get as a kid. Or the chocolate cake my mom would bake for special occasions. And who can forget snowy nights sleigh riding with friends and a cup of hot coco with marshmallows. Oh yes, chocolate, you made me love you! There is no doubt that this love affair will last till the end of time, because frankly I can’t get enough. That is why I thought it fitting that our first recipe on A Dish N Thyme should include chocolate.

These gluten free chocolate chip cookie bars are amazingly easy to whip up, and it will taste like you’ve spent hours in the kitchen putting them together. They’re so good that my family had them gone in the first couple of hours. So sneak out an extra cookie bar for yourself and put it away for the next day before you serve them, or you will be very disappointed looking at the leftover cookie crumbs in the pan.

Gluten Free Chocolate Chip Cookie Bars side view

In making these gluten free chocolate chip cookie bars I used Lillabee gluten free cake mix, but you can use whatever gluten free yellow cake mix you have on hand. By using a cake mix you cut your time way down, and who couldn’t use a shortcut or two in the kitchen? Now for the bad news…this recipe only makes a brownie size pan full of goodness. Yep they never put enough cake mix in those darn gluten free boxes so if you need more you will have to double the recipe which means buying two gluten free cake mixes.Then again, this could keep you from going into chocolate overload (if there is such a thing) so maybe it’s not such a bad thing after all.

Chocolate Cheers!

Gluten Free Chocolate Chip Cookie Bars
 
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A quick and delicious gluten free chocolate chip cookie bar made with a gluten free cake mix. When you need dessert fast this does the trick.
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 1 box Lillabee gluten free yellow cake mix
  • 4 eggs
  • 5 tbsp melted butter
  • 1 tsp vanilla
  • 1 cup of flake coconut
  • 1 cup of gluten free chocolate chips (we used "Enjoy Life")
Instructions
  1. Heat oven to 350 degrees. Empty cake mix into bowl.
  2. Add coconut and chocolate chips stir together.
  3. Add melted butter, vanilla and eggs. Stir together. Mixture will be really thick
  4. Pour batter into a 10x10 greased brownie sized pan.
  5. Bake 25 to 30 minutes until lightly golden brown on top