Coconut Savory Baked Food Recipes

Honey Mustard Chicken and Veggies

Honey_Mustard_Chicken_and_Veggies
Honey Mustard Chicken and Veggies
photo by recipe author

 

Preparation Time: 1 hour 15 minutes
Servings: 3

Preheat oven to 350° F.

In a large dutch oven place chicken breasts, carrots, and broccoli. In a small bowl combine all remaining ingredients except hot water. Whisk to combine and then add hot water, stirring again, a smooth consistency is desired. Pour sauce over chicken and vegetables. Cover with lid and bake for 50-60 minutes. Remove lid, sprinkle with additional black pepper and turmeric is desired, and broil for 5 minutes.

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

Gluten Free Cheese, Chive and Onion Muffins

Gluten_Free_Cheese_Chive_and_Onion_Muffins
Gluten Free Cheese, Chive and Onion Muffins
photo by recipe author

 

 

Servings: 6 muffins
Preparation Time: 15 minutes

  • 4 eggs
  • 1/4 cup butter, melted
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 cup grated parmesan cheese
  • 1/3 cup grated cheddar cheese
  • 2 tablespoons fresh chives, chopped
  • 3-4 spring onions, chopped
  • 1/4 teaspoon white pepper

Preheat oven to 400° F.

Mix eggs, butter, water and salt and combine well. Add coconut flour and baking soda and blend until smooth with no lumps. Add the parmesan cheese, cheddar cheese, chives and spring onions and mix well. Add pepper to taste.

Line a muffin tin with muffin cups and spoon the mixture into them. Sprinkle on some grated cheese, if desired. Bake for 12-15 minutes until golden and toothpick comes out clean.

Angela from St. George, Barbados won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten Free Mozzarella Stuffed Breadsticks

Gluten_Free_Mozzarella_Stuffed_Breadsticks
Gluten Free Mozzarella Stuffed Breadsticks
photo by recipe author

 

Servings: 8
Preparation Time: 10 minutes

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon psyllium husk powder
  • 2 tablespoons butter, melted
  • 1 egg
  • 1 cup boiling water
  • 8  6″ long strips mozzarella cheese

Pre-heat oven to 400° F.

Mix the dry ingredients in a bowl, combine well. Add butter and eggs, mix thoroughly until the mixture looks like breadcrumbs.

Boil water and add to the mixture a bit at a time, stirring thoroughly until you have a dough.

Cut the dough into eight pieces. Take each piece and roll into a ball. Place this on a strip of parchment paper. Place another strip of parchment paper over the dough ball and roll out each one into a rectangle about 8 x 4 inches. Place a mozzarella cheese strip in the center of the rolled dough and cover it with the dough like a parcel wrapping. Make sure all the edges are sealed.

Place the breadsticks on a parchment paper lined baking tray. Bake for 20 minutes, turning over after 10 minutes.

Angela from St. George, Barbados won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten Free Chicken Spinach Bundles

Gluten_Free_Chicken_Spinach_Bundles
Gluten Free Chicken Spinach Bundles
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Crust:

  • 1 cup gluten-free flour blend*
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup palm shortening
  • 1/4 cup coconut milk**

Filling:

  • 1 tablespoon coconut oil
  • 1/2 teaspoon garlic, minced
  • 2 cups spinach
  • 1 cup chicken, cooked and shredded
  • 1 teaspoon basil or Italian seasonings
  • 1 cup cheese, shredded

In a mixing bowl, combine flour, baking powder and salt. Cut in palm shortening until mix is crumbly. Slowly add in milk until dough ball forms. Add more milk if dough is too dry – it should form together easily. Divide dough into four pieces. Roll each piece out into a thin rectangle.

Meanwhile, sauté spinach in coconut oil with garlic over medium heat until soft. Add in chicken and seasonings. Add 1/4 of the filling mixture into the middle of a dough circle. Top with 1/4 cup shredded cheese. Carefully fold crust around filling and seal edges (use water to help if necessary). Repeat with remaining dough and filling.

Bake on a greased baking sheet at 375° F for about 15 minutes.

*Gluten Free Flour Mix:

Makes 3 cups

Mix all ingredients together and use as directed.

**Homemade Coconut Milk

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

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

 

Gluten Free Pumpkin Sage Biscuits

Gluten_Free_Pumpkin_Sage_Biscuits
Gluten Free Pumpkin Sage Biscuits
photo by recipe author

 

Servings: 12
Preparation Time: 25 minutes

  • 1/2 cup coconut milk, warm*
  • 1/3 cup honey
  • 2 1/2 teaspoons active dry yeast
  • 1 1/2 cups almond flour**
  • 1/3 cup coconut flour
  • 3/4 cup arrowroot starch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic salt
  • 1 teaspoon fresh sage, minced
  • 1 teaspoon dehydrated onion
  • 1/2 cup palm shortening
  • 1/2 cup pumpkin puree

Preheat oven to 400° F.

In a small bowl, combine warm milk, honey and yeast and let rest 5 minutes.

In a mixing bowl, combine flours, arrowroot starch, baking powder, baking soda, sea salt, garlic salt, sage and onion. Cut in shortening until crumbly. Add in pumpkin and yeast mixture until dough forms.

Turn dough onto a lightly floured surface and kneed about 10- 12 times.

Form into a large circle. Using a biscuit cutter, cut out biscuits and place on a lined baking sheet.

Cover biscuits with a towel and let rise in a warm place until about doubled in size (about 30 minutes).

Bake for about 10-12 minutes or until slightly brown. Serve warm with grass-fed butter.

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

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

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

Savory Roasted Potatoes

Savory_Roasted_Potatoes
Savory Roasted Potatoes
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Preheat oven to 375 ° F.

Chop potatoes into small cubes. In a medium bowl toss potatoes with coconut oil, Italian seasoning, salt, garlic, and cayenne pepper.

Spread evenly on a large jelly roll pan or baking dish and bake until golden brown, about 25 minutes.

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

Pot Roast with Caramelized Onions

Pot_Roast_with_Caramelized_Onions
Pot Roast with Caramelized Onions
photo by recipe author

 

Servings: 6
Preparation Time: 3-3 1/2 hours

Preheat oven to 350° F.

Melt coconut oil in a medium sized pan over high heat. Sear roast on all sides. Remove roast and place in large oven safe crock along with potatoes and carrots.

Add onions to the pan and reduce heat to medium, cooking until softened and golden, 5 to 7 minutes. Add pressed garlic, Italian seasoning, sea salt, black pepper, and cayenne pepper, cook for 1 minute.

Pour broth and 2 teaspoons coconut cream concentrate in pan and stir, scraping the bottom to deglaze.

Add contents of pan to crock with roast. Place in oven and cook covered for approximately 2 1/2 hours, until fork tender.

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

 

Savory Stuffed Acorn Squash

Savory_Stuffed_Acorn_Squash
Savory Stuffed Acorn Squash
photo by recipe author

 

Servings: 6
Preparation Time: 45-50 minutes

Preheat oven to 350° F.

Cook rice.

Slice squash in halves, scoop out seeds, and place in a large baking dish.

In a large pan on medium-high heat melt the coconut oil and coconut cream concentrate. Add onion and cook until translucent. Add garlic, Italian seasoning, salt, cayenne, celery, and ground beef. Cook until well browned. Turn off heat and mix in cooked rice.

Stuff squash halves with ground beef mixture, cover dish with foil, and bake until squash pierce easily with a fork (baking time will vary depending on squash size) approximately 30 minutes.

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