LEMONY COCONUT AND SWEET POTATO SOUP

1 tbsp coconut oil

2 medium sweet potatoes, peeled and cubed (around 4 cups)

3/4 cup peeled, sliced carrot

1 large leek, white and light green parts only, thinly sliced (about 1 1/2 cups)

1 medium garlic clove, minced

2 tsp cumin

1 tsp ground coriander

1 carton (32-oz) low-sodium vegetable broth

1 can (14-oz) unsweetened coconut milk

3 tbsp Meyer lemon juice

1/4 tsp kosher salt

1 cup chopped fresh spinach

Micro green and cracked black pepper for garnish

Heat oil in a large pot over medium-high heat. Add sweet potatoes and stir to coat with the oil. Cook, stirring occasionally, until lightly browned, about 6 minutes. Add carrot, cook, stirring, 1 minute. Stir in leek and garlic, cooking until fragrant, about 1 minute. Stir cumin and coriander into the mixture. Stir in broth, coconut milk and lemon juice. Bring to a gentle boil, reduce heat to medium-low and simmer, covered, until potatoes and carrot are tender, about 15 minutes. Stir in the salt.

Divide soup among 4 bowls and top with the spinach. Garnish with the microgreens and black pepper.

Leftover soup, that has not been garnished, may be kept in the refrigerator in an airtight contain for up to 4 days.

NOTE: This recipe is both gluten-free and vegan.

recipe and photo allrecipes 2025

WHEAT-FREE WAFFLES

For those who need to go wheat-free, here is a waffle recipe for you to try.

3 eggs

1 cup raw cashews

1/3 cup almond milk (or other non-dairy product)

3 tbsp honey or maple syrup

3 tbsp coconut oil, melted

2/3 tsp baking soda

3 tbsp coconut flour

1/4 tsp salt

Heat waffle iron.

Using a blender on high, process eggs, cashews, milk, honey and coconut oil 2 minutes or until smooth. Add the coconut flour and baking soda and salt; blend 1 minute or until combined.

Grease waffle iron with coconut oil, if desired. Cook waffles in batches 1 minute or until done.

Garnish with fresh fruit, if desired.

Yield: 6 waffles

Credit - First for women '12

BANANA-COCONUT COOKIES

1 banana

3/4 cup unsweetened shredded coconut
Optional Ingredients:
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
mini chocolate chips

Preheat oven to 350º F and line a baking sheet with parchment paper or a silicone baking mat.
Combine banana and shredded coconut in food processor and pulse until finely ground and combined. Mix in any of the optional ingredients you choose to use, if applicable.

Optional: gently flatten cookies with palm of your hand.
Place baking sheet in oven and bake for 20-22 minutes, or until golden brown.
Remove from oven and let cool slightly before serving.

Note: This is an easy gluten-free recipe that uses no added sugar.

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GLUTEN-FREE CARROT MUFFINS

Tip: When baking gluten-free muffins, fill muffin cups nearly full and mound batter in the center.

Unsalted butter or cooking spray for the pan.

1 3/4 cups Gluten-Free All-Purpose Flour (recipe on this blog)

1 1/2 tsp baking powder

3/4 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

1/4 tsp grated nutmeg

1/2 cup chopped walnuts + 12 walnut halves (for topping)

2 large eggs

1 cup granulated sugar

3/4 cup vegetable oil

1 tsp vanilla extract

3/4 cup (2 to 3 large) finely grated peeled carrots (med carrots have a better taste than large ones)

Preheat oven to 375-degrees. Grease a 12-cup muffin pan and set aside.

In a large bowl, whisk together the flour, baking powder, xanthan gum , baking soda, cinnamon, salt and nutmeg until well blended. Stir in the chopped walnuts. Make a well in the center and set aside.

In a medium bowl, using a wire whisk, lightly beat the eggs. Add the sugar and whisk until mixture is smooth. Gradually whisk in the oil and well blended, whisk in the vanilla. Stir in the carrots and pineapple. Pour into the well of the flour mixture, stir until combined. Spoon the batter into the muffin cups as suggested in the tip above. Place a walnut half atop each muffin.

Bake at 375-degrees 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the muffin cups immediately and place on their sides on a wire rack to cool.

Yield: 12 muffins

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GLUTEN-FREE CHOCOLATE STRUESEL BREAD

 I do not do gluten-free per my doctors advice. But for those of you who do, this looks good.

• 1 3/4 cup gluten free all purpose baking flour
• 1 cup Greek yogurt
• 1/2 cup sugar
• 1/4 cup almond milk
• 1/4 cup olive oil
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 egg
Streusel
• 1/2 cup raw walnuts
• 1/4 cup unsweetened shredded coconut
• 1/3 cup dark chocolate chips
• 1 tbsp hemp seeds
• 1 tsp cinnamon
• 2 tbsp brown sugar

1. Preheat the oven to 350°F. Grease and flour a loaf baking pan and set aside.
2. In a small mixing bowl, combine the walnuts, shredded coconut, dark chocolate chips, cinnamon and brown sugar. Set aside.
3. In a large mixing bowl, add the yogurt, sugar, milk, oil, vanilla, and egg. Mix the ingredients together with a wire whisk. Add the flour and baking powder and blend well.
4. Spread half the batter into the prepared baking pan. Sprinkle with half the streusel. Repeat with remaining batter and streusel. Sprinkle the hemp seeds over the streusel.
5. Bake for 25-30 minutes or until a tester comes out clean. Remove the bread from the oven and place pan on a wire rack to cool completely. Remove bread from the pan, serve and enjoy!

If desired, drizzle the bread with some extra melted chocolate before serving.

Source: This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.