Coconut Baked Food Recipes

Tomato Basil Crustless Mini-Quiches

Tomato Basil Crustless Mini-Quiches
Tomato Basil Crustless Mini-Quiches
photo by recipe author

 

Servings: 6
Preparation Time: 25 minutes

Preheat oven to 350° F.

Whisk eggs together in bowl with paprika, salt, pepper, and heavy cream. Add cheese, turkey, basil, and 1 tablespoon coconut oil. Pour mixture into greased muffin tins (use 1/2 tablespoon coconut oil to grease muffin tins) and then top each one with a slice of tomato.

Bake for 15-20 minutes or until golden brown and firm in the center.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here!

Featured Product

Gold%20Label%20Logo

This Tropical Traditions Gold Label Virgin Coconut Oil is a truly unrefined coconut oil. This coconut oil is made on Mt. Banahaw and surrounding areas from coconuts. Coconuts are used fresh (within 24-48 hours of harvest) from small family farms on Mt. Banahaw and other rural places in Quezon Province, the coconut capital of the Philippines. Only the highest quality coconuts are hand-picked from each harvest. The volcanic soil of Mt. Banahaw makes these coconuts some of the most nutritionally rich coconuts in the world! Buy it here!

Hand-made in small batches – not mass-produced by machine

Wet-milled from fresh coconut milk

High heat used to extract antioxidants (why cold-pressed is NOT best)

Tested for the herbicide glyphosate

Gluten Free Strawberry Shortcakes

Gluten Free Strawberry Shortcakes
Gluten Free Strawberry Shortcakes
photo by recipe author

 

Servings: 10
Preparation Time: 25 minutes

In a mixing bowl, combine flours, arrowroot starch, baking powder, and salt. Cut in shortening or butter until mixture is crumbly. Add in apple cider vinegar, vanilla, and honey. Slowly pour in milk until mixture forms a dough ball.

Form dough into 10 biscuits. Place on a baking sheet lined with parchment paper.

Bake at 375° F for about 20 minutes. Remove from oven and let cool completely.

Cut biscuits in half and place on serving dishes. Add a dollop of whipped cream and top with fresh strawberries.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Sprouted Flax and Raisin Cookies

Sprouted Flax and Raisin Cookies
Sprouted Flax and Raisin Cookies
photo by recipe author

Servings: 20 cookies
Preparation Time: 45 minutes

  • 1 cup sprouted flax meal
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/2 cup whole cane sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoon Ceylon cinnamon
  • 1/2 cup butter or ghee, melted
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1.5 cups raisins

Preheat oven to 375° degrees.

In a large bowl, combine dry ingredients. Add in the wet ingredients and mix until well combined. Fold in the raisins.

Use a regular size cookie scoop to place batter on a greased cookie sheet. Flatten the balls slightly.

Bake about 12 minutes.

Cool cookies on a cooling rack; serve with your favorite milk beverage.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your recipes and photos here! for a chance to win $50!

Featured Product

flax-seeds

Raw Brown Whole Flax Seeds. Buy them here!

Our brown flax seeds are completely raw and unprocessed. They were grown in Italy and are traceable back to the farm that raised them. The farm is certified organic and a sample of the seeds were lab tested for the presence of glyphosate and none was found.

Learn more about the unique nutritional qualities of flax seeds here.

Flax seeds can be enjoyed in a number of ways from raw, soaked, sprouted, boiled or ground and can be treated as you would other seeds or nuts. However, flax seed must be finely cut into a meal to get maximum benefits of the OMEGA-3 oil and dietary fiber. We recommend that you buy a coffee grinder and dedicate its use to grinding flax seeds. Once ground, the flax seeds should be consumed quickly, as the oil inside the seeds oxidizes rapidly.

The recommended daily amount of flax seeds to eat is about 1–2 Tbsp. The most beneficial amount for maximum nutritional value of ground flax seed is 2 tablespoons daily. It can be mixed into 10–12 oz. of juice or water. Make sure you use plenty of water when adding flax seed to your diet.

Ground flax seed can easily be added on top of dishes including: baked products, stir-fry dishes, soup or stews, cereal and yogurt.

Flax seed is 35–40% oil so a similar amount may be omitted from any recipe requiring oil that also includes ground flax seed. Similarly, about 1 Tbsp. of ground flax seed steeped in 3 Tbsp. of water for 2-3 minutes will substitute for one egg in recipes. Flax seed contains NO GLUTEN for those with gluten allergy.

Buy raw brown whole flax seeds here!

Coconut Chocolate Chip Zucchini Bread

Coconut Chocolate Chip Zucchini Bread
Coconut Chocolate Chip Zucchini Bread
photo by recipe author

 

Servings: 10
Preparation Time: 1 hour

Preheat oven to 350° F.

In a large bowl combine the first 6 ingredients. Mix and set aside.

In a small bowl, beat the two eggs with a fork.

Melt the coconut oil and cool slightly in a smaller container.

In the meantime, add the apple butter, honey, and yogurt to egg mixture and mix to combine. Mix in the melted coconut oil until all is well combined and set aside.

Shred zucchini to get about 1 1/2 cups, can be a little more (about 1 1/2 small zucchinis).

Add the liquid mixture and the shredded zucchini to the bowl of dry ingredients and mix until combined. Scoop mixture into a greased 9 x 5 loaf pan and smooth top evenly.

Bake for about 45 minutes, or until a toothpick inserted in center comes out clean. Oven temps can vary – it might take a bit longer or shorter, watch carefully.

Cool in pan for 10 minutes and remove from pan to continue cooling completely on the baking rack. Serve with grass-fed butter or room temperature coconut oil.

Jennifer from Cynthiana, KY won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Featured Product

Italian_Pizza_Flour

Type 00 Flour. Buy it here. “The light airy texture makes this flour a joy to work with and your creations will turn out fantastico!”

In 2014 when we tested our USDA certified organic grains, we found that almost all of them had traces of the herbicide glyphosate at levels similar to non-organic wheat. (See: ALERT: Certified Organic Food Grown in U.S. Found Contaminated with Glyphosate Herbicide.)

Some scientists and researchers believe that the epidemic of gluten-sensitive diseases we are seeing today are related to glyphosate, and not necessarily the gluten.(See: Common Weedkiller Used in Modern Agriculture Could be Main Factor in Gluten Intolerance.)

While anyone with gluten sensitivities definitely needs to avoid gluten, for the rest of us, we need to be consuming healthy grains that are not contaminated. After much research, we found a source in Italy that grows traditional soft wheat where batches we tested showed no trace of herbicides.

Healthy Traditions is excited to bring you this high-quality Italian Type 00 Flour! This is the flour Italians use to make the absolute best pizza crust. It is also very versatile and can be used to make light and fluffy bread, cakes, fresh pasta and more! The light airy texture makes this flour a joy to work with and your creations will turn out fantastico!

This easy to use flour is from soft wheat grown on a single, organic, Italian farm that doesn’t use any chemical pesticides or fertilizers.

The flour has been milled by one of the best family run mills in Italy. This flour has been sifted but is NOT enriched, bromated, bleached or otherwise adulterated in any way. The only ingredient is soft wheat flour.

Buy it here!

Basil Mushroom Grass-fed Ground Beef Meatballs

Basil Mushroom Grass-fed Ground Beef Meatballs
Basil Mushroom Grass-fed Ground Beef Meatballs
photo by recipe author

 

Servings: about 15 meatballs
Preparation Time: about 30 minutes

  • 1 pound grass-fed ground beef
  • 1 egg
  • 3/4 cup mushrooms, finely chopped
  • 1 small onion, chopped finely
  • 1 clove garlic, minced or pressed through garlic press
  • small handful fresh basil, minced finely (about 1 tablespoon minced)
  • 1 teaspoon Himalayan salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1 tablespoon coconut oil

Mix all ingredients together, except coconut oil. Form into meatballs.

Heat skillet and add coconut oil. Brown meatballs in coconut oil on medium-high heat.

Place browned meatballs in baking dish. Bake at 425° F for about 15 minutes, or until done.

Enjoy plain or serve with your favorite red sauce.

Recipe by Lynelle. Image by Orissa. Submit your recipes and photos here for a chance to win $50!

Gluten Free Flour-Blend Sweet or Savory Scones

Gluten Free Flour-Blend Sweet or Savory Scones
Gluten Free Flour-Blend Sweet or Savory Scones
photo by recipe author

 

Servings: 8-12
Preparation Time: 50 minutes

Scones

  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 cup cashew meal or *almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup melted ghee, or butter, or coconut oil
  • 6 free-range eggs

Optional mix-in ideas

Some other flavor ideas

  • Cinnamon raisin
  • Lemon zest & poppy seed
  • Cranberry orange
  • Strawberry almond
  • Cherry & chocolate chip
  • Jalapeno cheddar
  • Pesto parmesan
  • Fig and rosemary
  • Blueberry
  • Ginger lemon
  • Raspberry
  • Apple cinnamon
  • Hazelnut chocolate
  • Maple walnut
  • Sausage & red pepper
  • Sundried tomato & garlic
  • Carrot, cinnamon, & raisin
  • Rhubarb and vanilla

Optional icing for sweet scones

In a bowl, simply stir together:

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

This recipe can be made into any flavor you desire: sweet or savory.

Preheat oven to 350° F.

Mix all of the basic ingredients with an electric mixer. Then add in any mix-ins you desire.

Spread the batter into a greased 9-inch pie plate and smooth the top. It will be thick.

Bake for 35 minutes or until browned. Check with a toothpick.

Cool slightly before serving. Spread with optional icing.

Store covered in the fridge.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your recipes and photos here!

Lemon Rosemary and Yogurt Cake

Lemon Rosemary and Yogurt Cake
Lemon Rosemary and Yogurt Cake
photo by recipe author

 

Servings: 1 loaf cake
Preparation Time: Approx. 15-20 minutes+baking and cooling

Cake:

  • 3/4 cup cultured butter or grass-fed butter or *coconut oil, room temperature
  • 1/2 cup raw honey
  • 2 tablespoons freshly squeezed lemon juice
  • zest from one lemon
  • 2 teaspoons organic vanilla extract
  • 1/2 cup cultured plain yogurt
  • 3 farm fresh organic eggs from your local farmer or organic eggs from the market
  • 1 1/2 cups non-GMO all-purpose flour
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh rosemary, finely chopped

Glaze:

  • 1 cup organic powdered sugar
  • 3-4 tablespoons freshly squeezed lemon juice
  • fresh rosemary sprigs

Preheat oven to 350° F.Cream butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.

Cream butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.

Mix for an additional minute, scraping down the bowl, until mixture is well combined and smooth.

Pour batter into a loaf pan that has been greased with coconut oil.

Bake for 45 to 50 minutes.

Cool in pan for 10 minutes.

Remove cake from the pan and finish cooling on a wire rack.

Make the glaze by whisking powdered sugar and fresh lemon juice. Add more sugar and lemon juice as needed.

Drizzle glaze over cake and add rosemary sprigs. Let glaze stand until completely set.

Serve with fresh homemade coconut milk.

*See: How to Use Coconut Oil in Baked Goods

“Swapping out butter for coconut oil is fairly straightforward for most recipes.

The main issue in the butter and coconut oil swap would be the fact that butter is a “water-in-oil emulsion” and is made up of butterfat, milk proteins and water. Coconut oil at the most will have a .1% total amount of H2O, and thus the way these two fats act in many recipes will vary. In order to mimic a more butter-like quality, try adding 1/2-1 teaspoon of water per 1/2 cup of coconut oil used in any recipe that usually requires butter.

If you think avoiding suspicious non-food ingredients and experimenting with a new, fun ingredient in baked goods sounds like a good idea, give coconut oil a try. Whether you use it in baking as a natural non-stick product or as a shortening and/or flavoring, coconut oil is an easy and very versatile product to use.” (Source.)

Recipe and photo by Orissa. Submit your coconut recipes and photos here for a chance to win $50!

Gluten Free Maple Cinnamon Plantain Cookies

cinnamon Plantain Cookies
Gluten Free Maple Cinnamon Plantain Cookies
photo by recipe author

 

Servings: 32-35 cookies
Preparation Time: 15 minutes

  • 1 medium ripe plantain
  • 1/4 cup coconut cream concentrate
  • 2 teaspoons vanilla extract (use powder if you are AIP)
  • 1/4 cup maple syrup or honey
  • 2 heaping teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg (use mace if you are AIP)
  • 1 1/2 cups shredded coconut
  • ground cinnamon to sprinkle on top

Preheat oven to 325º F.

Prepare 2 cookie sheets with parchment paper.

Peel the plantain and process in food processor until smooth. Add all the other ingredients except the shredded coconut and process until smooth. Taste the batter to make sure it is sweet enough for you. Add the shredded coconut and just pulse until combined. Transfer the batter to a bowl.

Using a teaspoon drop the batter onto the prepared cookie sheet leaving room to expand. Use all the cookie batter this way.

Place plastic wrap over the cookie sheets and with a spatula flatten the cookies (this helps it not stick).

Bake for about 18 – 20 minutes or until the edges brown. Remove and let cool on the cookie sheet for a few minutes then transfer to a rack to finish cooling.

Jill from Sayville, NY won $50 for this recipe and photo! Submit your recipes and photos here!