Coconut Flour

Gluten Free Coconut Flour Chocolate Chip Cookies

Gluten Free Coconut Flour Chocolate Chip Cookies
Gluten Free Coconut Flour Chocolate Chip Cookies
photo by recipe author

 

Servings: 12- 15 cookies
Preparation Time: 10-15 minutes

Preheat oven to 375° F.

Combine the coconut oil, sugar, vanilla, eggs and salt in one bowl. Add coconut flour, shredded coconut and chocolate chips, mix together.

Make small cookie balls and place on parchment lined baking sheet.

Bake for 12-15 minutes, or until cookies start to brown.

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Gluten Free Winter-Thyme Satisfying Soup

Gluten Free Winter-Thyme Satisfying Soup
Gluten Free Winter-Thyme Satisfying Soup
photo by recipe author

 

Servings: 10-12
Preparation Time: Approximately 1 hour

  • 5-7 cups hard winter squash – precooked in oven, scooped from skin, well blended
  • 2 cups purified water
  • 1/2 cup coconut flour
  • 2 onions, finely diced
  • 2 tablespoons virgin coconut oil
  • 2 tablespoons grass-fed butter
  • 2 teaspoons thyme
  • 2 teaspoons ginger (ground, grated, diced, or juiced)
  • 2 cups coconut cream concentrate or organic 1/2 & 1/2 or heavy cream from grass-fed cows may be substituted
  • 1 1/2 teaspoons ground black pepper
  • 2-3 tablespoons salt
  • 1/4 cup organic fermented soy sauce
  • organic cheddar cheese from grass-fed cows, optional

Place squash in a large pot and set aside.

Whisk together coconut flour and the 2 cups of water; set aside.

Sauté the diced onions with the thyme and ginger in the oils until clear and tender. Cool slightly.

Combine the coconut milk, black pepper, salt, and fermented soy sauce with the squash, onions, and flour/water mix in the pot.

Heat to just under a boil and simmer 20 minutes.

Add coconut cream concentrate and optional cheese.

Bring back to serving temperature.

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Gluten Free Coconut Flour Brownies

Gluten Free Coconut Flour Brownies
Gluten Free Coconut Flour Brownies
photo by recipe author

 

Servings: 16
Preparation Time: 5-10 minutes

Preheat oven to 300° F and grease an 8×8 inch baking dish.

Whisk together liquid ingredients and cocoa powder. Add in coconut flour, flax meal, and baking soda. Whisk until well combined. Stir in half the chocolate chips and pour batter into prepared pan.

Sprinkle top with remaining chocolate chips and chopped nuts.

Bake for 35 minutes, or until toothpick comes out clean.

Raia Todd from Ladson, SC won $50 for this recipe and photo! Submit your recipes here!

Gluten Free Biscuits – Plain or Garlic

Gluten Free Biscuits - Plain or Garlic
Gluten Free Biscuits – Plain or Garlic
photo by recipe author

 

Servings: 12
Preparation Time: 20-30 minutes

  • 8 tablespoons coconut flour
  • 4 tablespoons flax meal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2-3 teaspoons garlic powder, optional
  • 4 teaspoons coconut oil
  • 4 eggs
  • 4 tablespoons greek yogurt or sour cream
  • 1/2 cup – 1 cup water

Preheat oven to 350° F.

In a mixing bowl, combine dry ingredients. Melt coconut oil then add to dry ingredients. Mix well.

Next combine eggs, greek yogurt or sour cream and add to dry ingredients. Mix well. Add water a small amount at a time until you get a muffin batter consistency.

Grease a 12 cup muffin pan with coconut oil and divide batter evenly among the cups.

Bake in preheated oven for 12-15 minutes or until a toothpick inserted in the center of a biscuit comes out clean and the tops are lightly browned.

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Gluten Free Lemon Blueberry Scones

Gluten Free Lemon Blueberry Scones
Gluten Free Lemon Blueberry Scones
photo by recipe author

 

Servings: 8
Preparation Time: 35 minutes

Scones:

Lavender Glaze:

Make Your Own Almond Flour:

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

Make Your Own Coconut Milk:

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

In a small bowl, combine flax seed and warm water. Let rest about 5 minutes then stir gently.

In large mixing bowl, combine almond flour, arrowroot starch, coconut flour, baking soda, cream of tartar and salt. Cut in shortening and honey until you get pea-sized crumbles. Slowly add in flax seed mixture, lemon zest/juice and coconut milk until dough forms. If dough is too dry, add a little more milk – 1 teaspoon at a time. Fold in blueberries.

Line a baking sheet with parchment paper. Pat dough into a large circle on baking sheet about 1 inch thick – cut into triangles. Bake at 375° F for about 20-25 minutes or until cooked through and slightly brown. Remove from oven and let cool about 15 minutes to allow the scones to finish setting.

Meanwhile, combine glaze ingredients in a small blender or mixing bowl with whisk. Blend or whisk until smooth. Drizzle over cooled scones and serve.

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No Bake Almond Pulp Crackers

No Bake Almond Pulp Crackers
No Bake Almond Pulp Crackers
photo by recipe author

 

Servings: 10
Preparation Time: 22 hours

In a bowl, combine almond pulp, coconut flour, coconut oil, salt, pepper and any desired seasonings. Stir until well combined and a ball of dough forms. If mixture is too try, add a little water, one tablespoon at a time.

Roll out dough in between two pieces of wax paper until about 1/4″ thick. Remove top layer of paper and place bottom layer and dough on a dehydrator rack. Dehydrate for about 22 hours at 125° F.

Enjoy with an assorted cheese tray.

*To get almond pulp, you can make your own almond milk. Combine about 1 cup almonds with 3 cups of water in a blender. Blend for about 3 minutes. Strain milk from almonds to drink. Reserve pulp for these crackers.

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

Gluten Free German Spice Cookies

Gluten Free German Spice Cookies
Gluten Free German Spice Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 15 minutes

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot starch
  • 1 tablespoon psyllium husk powder*
  • 1/3 cup raw honey
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup palm shortening, or grass-fed butter
  • 1/2 teaspoon lemon peel, grated
  • 1/4 teaspoon anise extract

*If you do not have psyllium husk powder, replace with 1 egg.

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

Preheat oven to 350° F.

In a mixing bowl, combine all ingredients. Mix on low speed until combined and dough comes together.

Gently roll dough into 1″ balls. Place on a baking sheet lined with parchment paper. Bake for about 10 minutes. Remove from oven and sprinkle with powdered sugar if desired.

Let cool completely. Store in a sealed container.

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

Gluten Free Apple Almond Cinnamon Oatmeal Muffins

Gluten Free Apple Almond Cinnamon Oatmeal Muffins
Gluten Free Apple Almond Cinnamon Oatmeal Muffins
photo by recipe author

 

Servings: 18
Preparation Time: 30 minutes

Preheat oven to 350° F.

Grease 18 muffin cups with coconut oil.

Combine all dry ingredients and all wet ingredients separately. Then combine the wet with the dry.

Fill muffin cups halfway and bake for 20 to 25 minutes.

Top freshly baked muffins with a little maple syrup or raw honey, if preferred.

*Home Made Coconut Cashew Milk – recipe hereHomemade Coconut Milk – recipe here.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!