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.



Coconut Pie Crust
Prep time
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Total time
A fast super easy gluten free coconut pie crust.
Recipe type: Dessert
Serves: 8
  • 1½ cups flake coconut
  • ¼ cup butter melted
  • ¼ cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla
  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
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

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
Recipe type: Dessert
Serves: 18
  • 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
  • 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.
  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.
  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.


Lemon Garlic Artichokes

Lemon Garlic Artichoke

Living in the Rockies is so hard some days. I mean, really! One day it’s sixty degrees, and the next it’s thirty degrees. It just teases you with the thoughts of Springtime…or is that Summer in the Rockies? So when I came across a big batch of artichokes on sale at the market the other day, I just had to buy some and make a lemon garlic sauce for dinner that night.

Artichokes do take a little work to prepare. That is probably why I don’t make them too often. And that’s kind of silly, really, because I really love the taste of them. I promise, if you take the time to make this recipe, you won’t be disappointed.

This is what our dinner looked like that night. We had smoked beef brisket, lemon garlic artichokes and mashed potatoes and gravy. I think my husband was loving the meal, and I was just tickled that I had artichokes.

Lemon Garlic Artichoke Meal

The trick with artichokes is to prepare them properly before cooking.

1. Rinse the artichokes and cut off the stem at the base.
2. Cut one inch in from the top.
3. Remove a few of the outer leaves
4. Snip the ends of each tip with scissors
5. Rub the ends with lemon juice to prevent browning
6. If you would like you can cut them in quarters and use a spoon to remove the fuzzy center.

What do you get in the mood to eat when Spring fever starts to hit?

5.0 from 1 reviews
Lemon Garlic Artichokes
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A lemony garlic artichoke recipe
Recipe type: Sides
Serves: 4
  • 4 medium artichokes
  • 1 lemon sliced
  • 1 garlic cloves
  • 1 tsp rosemary
  • Dipping Sauce
  • ½ melted butter
  • 1 juice from one lemon
  • 1 tsp lemon peel
  • 2 garlic cloves minced
  • ¼ tsp pepper
  • ½ tsp salt
  • ½ tsp thyme
  1. Preparing Artichokes
  2. Rinse the artichokes and cut off the stem at the base.
  3. Cut one inch in from the top.
  4. Remove a few of the outer leaves
  5. Snip the ends of each tip with scissors
  6. Rub the ends with lemon juice to prevent browning
  7. If you would like you can cut them in quarters and using a spoon to remove the fuzzy center.
  8. Cooking Artichokes
  9. In large saucepot combine the artichokes, lemon slices, garlic and rosemary
  10. Cover with water and bring to boil
  11. Reduce heat and cover and simmer for 30 to 45 mins
  12. Drain arrange plate serve with dipping sauce
  13. Dipping Sauce
  14. Combine all ingredients for sauce in a bowl. Whisk together
  15. Serve while still hot


Healthy Gluten Free Snacking

Healthy Snacking

If you’re like me, healthy, gluten free snacking can be a challenge, especially at first. And if you have little ones who are also gluten free, things just got even more complicated. So I thought a post of healthy, gluten free snacking ideas might help your family as well. It also gives me a handy list to refer to whenever I get stuck in a rut.

I have to admit that while I love veggies, they are not something I typically think about when snacking. So I’m trying to change that. Even if I have to dress the veggie up to make it seem more appealing. So here is a list of snacking ideas. Hope you enjoy them. What is your favorite snack?

1. Fresh Veggies.
I try to buy certain ones organic to keep the pesticides down. The worst offenders: tomatoes, spinach, celery, cucumber, peppers, potatoes, kale, & summer squash.

Special treat: Celery with almond butter and raisins. This tastes great, and even little kids tend to like them.

2. Yogurt in many forms.
We love yogurt for breakfast and it is so important to help with good gut flora when you are gluten free. Kencaid also loves frozen yogurt as a snack during the day.

3. Kefir
We mix kefir with our yogurt in the morning. You can also add it to milk, yogurt etc. for a quick smoothie. I find it a bit tart to drink alone, but a lot of people do just that. It is full of probiotics and will help with healing.

4. Nuts
Check the bags to make sure they say gluten free. A lot of nuts are processed in factories that process wheat. Nuts of any kind are a great treat and help to keep hunger at bay. My favorites are almonds and pistachios. Nuts have huge health benefits so make sure to include them in your diet.

5. Fresh Fruit
You can’t beat a sliced apple or a cup of fresh berries for a sweet snack that satisfies. I make sure that certain fruits are bought organic because they tend to be pesticide magnets. Worst offenders: apples, strawberries, grapes, nectarines, peaches.

Special Treat: Slice your fruit and serve with 1/2 cup of melted chocolate chips, to dip the fruit in. We use “Enjoy Life” gluten free chocolate chips. These will give you a rich dark chocolate treat.

6. Dried Fruit
I love using dried fruit. Both in recipes, and for a snack.
Check the bags to make sure they say gluten free. A lot of dried fruits are processed in factories that process wheat

7. Fermented Veggies or Fruit
If you haven’t tried fermented veggies or fermented fruit, you’re missing out on a great thing for your body and your taste buds. Packed with probiotics, they are extremely healthy. You can find them at your local health food store, but I like to make my own. You will soon see recipes for these and more on “A Dish N Thyme”.

8. Hummus
Oh how we love hummus! And even my 5 year old likes to dip stuff in hummus. Although he prefers meat and cheese to veggies for dipping. But little does he know, he is still eating a veggie. Mawahahahaha!

Special Treat: Try a tray filled with different veggies, sliced meat and cheese with hummus.

9. Muffins, Crackers and Chips
While these can be healthy, you need to choose wisely. Forgo the the over processed ones and make your own.
Zucchini, sweet potato and even kale chips. We will be sharing recipes for all of these soon.

10. Eggs and Cheese
A hard boiled egg makes a good snack. As do cheese sticks or cubed cheese.
With cheese & eggs I like to buy organic, so I know we are not adding anything we don’t want to our diet.

11. Organic popcorn.

Special Treat: I put 1/4 cup of popcorn in a paper bag and pop in the microwave for 2 minutes 15 seconds. For a little something extra, I ad a little organic melted butter with sea salt and just a bit of organic sugar sprinkled on top for our own kettle popcorn. This is only an occasional treat for a special movie night.

12. Sometimes you need a fast, convenient snack. My “go to” on these are usually Kind Bars. They’re full of good ingredients and everyone loves them. And with the nuts and fruit, it keeps us going till we can have a meal. I always keep a couple in my purse for just such emergencies. I can’t tell you how many times Kind Bars made it possible for us to make it home without having to resort to fast food.

I hope this helps with some ideas for healthy gluten free snacking. Watch for upcoming healthy recipes where we will explore more yummy options.

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
Prep time
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Total time
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.
Recipe type: Dessert
Serves: 6
  • 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")
  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