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Bavarian Strawberry Pie Recipe

A coconut crust and pretty fluffy filling make this gluten free dessert special!


2 1/2 cups flaked coconut

1/3 cup butter, melted

1 quart fresh strawberries, sliced

3/4 cup sugar

1 envelope unflavored gelatin

1/2 cup cold water

2 teaspoons lemon juice

1 cup heavy whipping cream, whipped


In a small bowl, combine coconut and butter.  Press onto the bottom and up the sides of a greased 9-inch pie plate.  Bake at 300 degrees for 30-35 minutes or until lightly browned (over edges loosely with foil to prevent overbrowning if necessary).  Cool on a wire rack.

In a large bowl, combine strawberries and sugar; let stand for 15 minutes.  In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice.  Stir into strawberry mixture.  Cool to room temperature.  Fold in whipped cream.  Pour into crust.  Refrigerate for at least 4 hours before slicing.

Yield 8-10 servings



The combination of dark chocolate chips and coconut make these oatmeal cookies a stand out!


1½ cups Domata Recipe Ready gluten free flour
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1½ cups dark chocolate chips
½ cup sweetened shredded coconut


  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. Whisk the Domata Recipe Ready gluten free flour, baking powder and salt in a small bowl; set aside.
  3. Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla.
  4. Stir in the flour mixture with a wooden spoon or a large rubber spatula, then stir in the oats, chocolate chips and shredded coconut.
  5. Roll the dough into balls and place on the cookie sheets, spacing them at least 2 inches apart. Bake until the cookie edges are golden brown, but the middles are still quite pale, about 12 to 14 minutes. Cool the cookies on the baking sheets for 2 minutes, then transfer to a cooling rack to cool for at least 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days.