Gluten Free Coconut Milk Brussels Sprouts Meal Recipes

Steps:

• Put the ghee or coconut oil in a saucepan, warm up, then add sprouts.
• Once sprouts warmed up, and soaked up some of the butter/oil, add 1/4 cup of water, salt and simmer for 10/15 minutes or until softer.
• Mash the sprouts mildly, add tarragon, garlic, chili flakes and the coconut milk, stir and bring to boil.
• If meal is not thick enough, add the 1 tsp of coconut flour, stir in well and let it stand on stove for a minute longer.
• Sprinkle with black pepper.
• Voila meal is ready.
• you could serve it with plain yoghurt.
• FOR COCONUT MILK you could use canned one, if it doesnt have any additional ingredients, but its much better to have own. Real easy too.
• Stir in 2 tsps of coconut cream with 2 tbsp of hot water first, then once cream dissolved, add rest of the water and you have the coconut milk ready.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix rice flour, white sugar, cocoa powder, brown sugar, salt, and baking powder together in a large bowl; add coconut milk, applesauce, flaked coconut, and coconut oil. Blend the mixture until it thickens into a batter; pour into the prepared baking dish.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Cool about 10 minutes before cutting into squares.