Coconut Flour

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!

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!

Gluten Free Coconut Curry Turkey Meatballs

Gluten Free Coconut Curry Turkey Meatballs
Gluten Free Coconut Curry Turkey Meatballs
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

In a large bowl, combine ground turkey, almond flour, coconut flour and egg. Mix until well blended and form into 1″ meatballs.

Place meatballs on a lightly oiled baking sheet. Bake at 375° F for about 20 minutes or until cooked through.

Meanwhile, heat coconut oil in a large skillet. Add garlic and onions and sauté until soft. Add in coconut milk, curry, salt and pepper. Cook over low-medium heat for about 10 minutes. Add meatballs to curry sauce and top with cilantro.

Homemade Coconut Milk:

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

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No Bake Gluten-free Peanut Butter Coconut Balls

No Bake Gluten-free Peanut Butter Coconut Balls
No Bake Gluten-free Peanut Butter Coconut Balls
photo by recipe author

 

Servings: 4
Preparation Time: 15 minutes

Combine coconut oil, peanut butter, maple syrup, and flour. Allow to firm by cooling in the refrigerator for about 10 minutes.

Roll mixture into about one tablespoon balls, and then roll the balls in the coconut flakes.

Allow to firm up in the refrigerator for about 15 minutes. Stores well in the refrigerator.

*Gluten Free Flour Mix:

Makes 3 cups

Mix all ingredients together and use as directed.

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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.

Ashelii from New York City, NY won $50 for this recipe and photo! Submit your recipes and photos here!

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 cream concentrate, 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.

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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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