Going gluten-free or vegan can pose as a challenge especially if you are used to eating certain foods that are all of a sudden in the list of foods to avoid/stop eating. Most people find this a difficult transition and feel that they can’t eat anything anymore. This is the farthest from the truth.
The key to going gluten-free or vegan and still enjoy cooking (and eating) recipes that have big ingredients that are not allowed in a gluten-free vegan diet is substitution! Simply use plant-based substitutes for equally delicious results!
Coconut oil is a great, healthier and equally delicious butter and cooking oil substitute. It makes a great natural alternative to margarine or hydrogenated vegetable shortening in many recipes. Coconut oil has a very low melting point of slightly above room temperature but when chilled becomes a very firm solid similar to butter, making it a perfect base for no-bake desserts.
We have rounded up recipes that are gluten-free and vegan that use coconut oil that can help you get started:
- Baking with Coconut Flour Vegangela’s Gluten-Free, Vegan, Low-Carb Recipes with Coconut Oil
- Simple Living Blog’s Gluten-Free Meal Plan
- Almond Power BarRaw Power Bars (DF, GF, Sugar Free, Vegan)
- Apricot Squares
- Coconut Oil Biscuits
- Ginger CookiesDetox Soup Recipe with Coconut Milk
Use Skinny Coconut Oil
When choosing a coconut oil for your diet, keep in mind that Skinny Coconut Oil is also the only oil that is allowed in a raw food diet because it is 100% raw. It is also the only highly alkaline coconut oil in the market.