Coconut Baked Food Recipes

Can’t Beat Gluten Free Beet Cookies

Can't Beat Gluten Free Beet Cookies
Can’t Beat Gluten Free Beet Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

  • 1 cup almond flour
  • 1 cup cassava flour
  • 1/3 cup coconut oil, softened
  • 1 medium beet, peeled and chopped
  • 4 Mejdool dates, pits removed
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Preheat over to 350° F. Line a cookie sheet with parchment paper.

Mix the almond flour, cassava flour, baking powder, and salt in a large bowl.

Place the beets, Mejdool dates, egg, and vanilla in a blender or food processor and blend until smooth.

Pour the blended mixture into the bowl with the dry ingredients and stir. Add the coconut oil and mix well.

Scoop dough into balls, gently patting each one flat before placing on the lined cookie sheet.

Bake for 12-15 minutes.

Allow the cookies to cool for two minutes and then transfer to wire rack to cool completely.

Kathryn from Boise, ID won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Tropical Pina-Coco-Nut Fruitcake

Gluten Free Tropical Pina-Coco-Nut Fruitcake
Gluten Free Tropical Pina-Coco-Nut Fruitcake
photo by recipe author

 

Servings: 12 small loaves and 6 muffins or 24-30 muffins
Preparation Time: 2 hours

  • 1 1/2 cups grated organic apples
  • 1/2 cup orange juice concentrate (frozen)
  • 1/2 cup chopped dates
  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut flour
  • 1/2 cup flaked or shredded coconut
  • 1/2 teaspoon salt
  • 1 1/2 cup rolled oats
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 2 tablespoons candied (with honey) orange rinds
  • 1 cup dried pineapple chunks
  • 4 cups mixed and diced dried fruits: raisins, mango, figs, bananas, apples, cherries, cranberries, pears,
    blueberries, etc.

Mix everything together thoroughly, press firmly into molds.

Bake at 325° for 25 – 40 minutes, depending on whether loaves or muffins are selected. Watch carefully.

Remove from oven and allow to fully cool before removing from molds. Enjoy with cold milk.

Diane from Hubert, NC won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Coconut Flour Peach Cobbler

Coconut Flour Peach Cobbler
Coconut Flour Peach Cobbler
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

Filling:

  • 2 cups peach slices (about 4 large peaches, peeled and sliced)
  • 1/4 cup honey

Topping:

In a greased 2 quart baking dish, combine peaches and 1/4 cup honey.

In a bowl, stir together sugar, honey and coconut oil until smooth. Add in egg and vanilla and stir to combine.
Gently stir in almond flour, cassava flour, coconut flour, arrowroot starch, baking powder, salt and nutmeg until no lumps remain.

Pour batter over peaches and spread evenly over top.

Bake at 350° F for about 20-25 minutes or until topping is cooked through and slightly brown. Remove from oven and let cool about 10 minutes before serving.

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

Grain Free Coconut Granola Bars

Grain Free Coconut Granola Bars
Grain Free Coconut Granola Bars
photo by recipe author

 

Servings: 16
Preparation Time: 45 minutes

Preheat the oven to 350° and line a 8×8 pan with parchment paper or use a silicone muffin pan. Set aside.

In a large bowl, combine nuts, coconut, cinnamon, salt, chocolate chips, and almond or coconut flour.

In a small bowl mix together coconut oil, honey/maple syrup, and almond butter.

Pour coconut oil mixture on the dry ingredients and mix until fully incorporated. Add the egg and stir again.

Pour mixture into the prepared pan and press down to make very firm, as evenly as possible. This is an important step to get them to hold together.

Bake for 30 minutes, the edges will be slightly brown.

Once removed from the oven, press down again using a spatula.

Store covered at room temperature.

Kristin from Easley, SC won $50 for this recipe and photo! Submit your recipes and photos here!

Chili + Dark Chocolate Cookies

Chili Dark Chocolate Cookies
Chili + Dark Chocolate Cookies
photo by recipe author

 

Servings: 18-20 cookies
Preparation Time: 15 minutes

  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 cup + 2 tablespoons, Dutch processed cocoa
  • 1/2 cup coconut oil, room temperature
  • 1/2 cup whole cane sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 cup chopped dark chocolate

Preheat oven to 350° F.

Line a baking sheet with parchment paper.

In a medium bowl, whisk flour, salt, baking soda, cocoa, and cayenne pepper. Set aside.

By hand, cream coconut oil and sugars together until smooth. Add egg, mix until combined.

Gradually add flour mixture, combine. Stir in the dark chocolate pieces.

Scoop dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart.

Bake for 8-10 minutes, until cookies are set. They should still be soft in the center.

Remove from oven and allow to remain on baking sheet for 3 minutes. Move to a baking rack to finish cooling.

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

Gluten Free Oh “Hoppy” Day Carrot Cookies

Gluten Free Oh Hoppy Day Carrot Cookies
Gluten Free Oh “Hoppy” Day Carrot Cookies
photo by recipe author

 

Servings: 7-10
Preparation Time: 25 minutes

Preheat your oven to 360° F.

Combine all ingredients into a bowl and stir together.

Flatten batter out on a baking sheet lined with parchment paper. Cut bunny shapes with cookie cutters.

Bake cookies for 10 – 15 minutes. Allow to cool before serving.

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Low-Carb Strawberry Icebox Bars

Low-Carb Strawberry Icebox Bars
Low-Carb Strawberry Icebox Bars
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

Crust:

Filling:

Preheat oven to 350° F.

Crust instructions:

Mix dry ingredients in a bowl. Add coconut oil and mix well to get a sandy texture.

Scramble eggs, then add to sandy mixture along with ice water. Knead to mix thoroughly. Spread out into 9×12 baking dish. Bake 15-20 minutes until done, edges golden brown.

Remove from oven and let cool while making filling (about 10-15 minutes).

Filling instructions:

Put lemon juice in small bowl, sprinkle gelatin over it to hydrate.

In a small pot, bring water to boil, then add hydrated gelatin/lemon juice mixture, and stir to dissolve gelatin.

Add strawberries, honey, and salt to pot, and bring to boil. Reduce heat and simmer for 10 minutes or until strawberries are soft. Let cool for about 10 minutes, then pour over baked, cooled pie crust.

Transfer to fridge and let chill for at least 4 hours, or until set firm.

Serve with whipped cream, if desired.

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

Recipe by Lynelle. Photo by Orissa. Submit your creative coconut recipes here for a chance to win $50!

Raspberry Oat Bars

raspberry oat bars
Raspberry Oat Bars
photo by recipe author

 

Servings: 24
Preparation Time: approx. 15-20 minutes

Crumble:

Filling:

In a large mixing bowl, mix together the oats, flours, sugar, zest, molasses, and baking powder. Cut in the butter and coconut oil using a pastry blender or your fingers and mix until the dough comes together.

Gently press two thirds of it into the bottom of a 9 x 13 baking pan. Bake for 10-13 minutes or until the edges just start to turn brown.

In a bowl, stir raspberry jam, vanilla extract, honey, and lemon extract or lemon essential oil until smooth. Spread this mixture over the baked crust and then evenly sprinkle the remaining oat mixture over the jam mixture.

Bake for another 25-30 minutes or until the top has lightly browned and the filling is bubbly.

Let the bars cool completely before cutting.

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