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Coconut Flour Grapefruit Pound Cake (Gluten Free)

Gluten Free Coconut Flour Grapefruit Pound Cake recipe photo
Gluten Free Coconut Flour Grapefruit Pound Cake
Photo by Recipe Author

This coconut flour pound cake recipe is wonderfully delicate and moist. The grapefruit juice and yogurt combined really gives the cake a sweet, yet tart flavor. It would be just as delicious with lemon, lime, or orange juice/zest.

Servings: 8-10 (1 loaf)
Preparation Time: 15 minutes

  • 5 eggs
  • 2 to 4 tablespoons raw honey (sweeten to your taste)
  • 1/2 teaspoon vanilla extract
  • 1 cup whole milk yogurt
  • 2/3 cup freshly squeezed grapefruit juice
  • zest of 1 large grapefruit (about 3 teaspoons)
  • 1/2 cup (1 stick) butter, melted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup coconut flour, sifted

Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan with coconut oil, line the bottom of the loaf pan with parchment paper. Grease, with coconut oil, and flour the pan using coconut flour.

In a large bowl beat the eggs with an electric mixer; next add the honey, vanilla, yogurt, and grapefruit juice and zest, mix until combined. Add the melted butter in a constant stream, mixing continuously.

Using a spoon or spatula fold in the dry ingredients to the wet – baking powder, salt, and sifted coconut flour. Mix well after each addition.

Bake for 45 to 55 minutes, until a toothpick inserted in the center of cake comes out clean. Let cake cool for 5 minutes in pan. Invert on a cooling rack and let cool completely……if you can wait that long 🙂

Recipe submitted by Shannon, Fort Worth, TX

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Grass-fed Bison Beer Brats

Grass-fed Bison Beer Brat recipe photo
Bison Brat slow cooked in beer and onions and
served on sourdough hard roll with sauerkraut ready for toppings!
Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Bratwursts (brats) are a traditional German sausage, and are popular this time of year, as they are usually served up in German “Oktober Fests” in Germany and other places with large German populations. Besides cooking these sausages on the grill, they are often simmered in a slow cooker with onions and beer in traditional German style, producing a nice tender sausage by softening the hard casing. Our brats are the healthier variety made from grass-fed bison rather than the traditional pork scraps.

Servings: 8
Preparation time: 5 minutes

Heat oil in a large pan over medium high heat. Brown the brats briefly on each side to seal in the juice but keep the insides raw.

Arrange the brats in the bottom of a slow cooker and pour beer over top. Add the sliced onion.

Cook on low for 4-5 hours, or until done. Serve with ketchup, mustard, sauerkraut, and other relishes and toppings of choice.

Recipe courtesy Marianita Shilhavy

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Creamy Curried Coconut Potatoes

Creamy curried coconut potatoes recipe photo
Creamy curried coconut potatoes
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4-5
Preparation time: 10 minutes

Heat oils in a large skillet over medium heat. Add potatoes and cook until slightly browned. Add sliced onions and cook for about 3 minutes, turning constantly.

Whisk the seasoning and coconut milk together. Pour over potatoes and bring to a simmer.

Lower heat to medium-low or low and let simmer until potatoes are tender, about 15-25 minutes. Stir occasionally as needed.

Serve as a side dish for meat or fish dishes and garnish with parsley if desired.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Gloria, Fort Worth, TX

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Coconut Flour Cocoa Banana Muffins (Gluten Free)

Gluten Free Coconut Flour Cocoa Banana Muffins recipe photo
Gluten Free Coconut Flour Cocoa Banana Muffins
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Coconut flour muffins don’t always have to be dense and heavy. These chocolaty muffins are light, fluffy and moist. They’re something of a cross between a muffin and cupcake, and are sure to become a favorite! The muffins are best served warm and to reheat them simply place back into a preheated oven for a few minutes until they’re warmed through.

Servings: 16 muffins
Preparation time: 13 minutes

  • 1 cup coconut flour
  • 2/3 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt, omit if using salted butter
  • 12 tablespoons butter (1 1/2 sticks), softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 6 large eggs
  • 3 very ripe bananas, mashed
  • 1/2 cup + 2 tablespoons sour cream

Preheat oven to 350 degrees F. Line muffin pans with paper liners or grease with coconut oil.

Sift coconut flour, cocoa, baking soda and salt (if using) into a bowl. Set aside.

Combine butter and sugars in an electric mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Beat eggs in one at a time, mixing well after each addition. Mixture will look somewhat “watery”. Scrape bowl down with a large rubber spatula if/as needed.

On low speed, beat about half of the cocoa mixture into the butter mixture. Stop mixer and scrape bowl and paddle down with rubber spatula. Add mashed bananas and sour cream and mix well. Beat in remaining cocoa mixture and scrape bowl and beater down again.

Remove bowl from mixer and give the batter once last stir with the spatula. Batter will be thick.

Fill muffin tins full (or almost full) with batter and bake until risen and firm to the touch, 24-30 minutes. If a toothpick is inserted into the center it should come out almost clean but with a few tiny crumbs attached.

Let muffins cool in pans for 2-3 minutes before moving to a wire rack. Enjoy!

Recipe courtesy Sarah Shilhavy

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Flourless Coconut Pancakes (Gluten Free)

Gluten Free Flourless Coconut Pancakes recipe photo
Gluten Free Flourless Coconut Pancakes
with lemon curd and berries
Photo by Recipe Author

Preparation time: 5 minutes
Servings: 8 medium sized pancakes

1. Combine the eggs, cream, butter, sugar, and salt in a medium sized bowl.

2. In a separate bowl, mix the baking powder and ground coconut.

3. Add the dry ingredients to the wet and mix gently until completely incorporated.

4. Heat a heavy bottom skillet over medium heat and melt a bit of butter or coconut oil.

5. Spoon batter into skillet, making one or two at a time. Take care to not let pancakes run into each other. Let cook until edges start to frill and brown, then flip gently once and let cook for another minute on other side.

6. Remove to serving dish and enjoy immediately as you would traditional pancakes.

Note: Leftover pancakes will keep in the fridge if covered with plastic wrap but will lose quite a bit of their “fluffiness.” Definitely better if consumed right away.

*To grind coconut simply place in a strong blender and blend until powdery and fine.

Recipe submitted by Alejandra, New York, NY

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Gluten-Free Coconut Flour Berry Crepes

Gluten-free Coconut Flour Berry Crepes recipe photo
Gluten-free Coconut Flour Berry Crepes
Photo by recipe author

These berry crepes make a healthy breakfast, brunch or dessert. They are super yummy…and good for you too!

Servings: 6
Preparation time: 12 minutes

  • 2 eggs
  • 2 tablespoons coconut oil, melted
  • Stevia liquid drops, to taste (I use about 10 drops)
  • 1/4 teaspoon vanilla extract (can substitute almond extract)
  • 1/8 teaspoon salt
  • 2 tablespoons coconut flour, sifted
  • small pinch of nutmeg
  • pinch of cinnamon
  • 1/3 cup whole milk (can substitute regular coconut milk*)
  • 1-1/2 cups blueberries (or other berries)
  • Whipped cream

In a medium bowl with a wire whisk, beat together the eggs, oil, stevia, vanilla, and salt. Mix in sifted coconut flour, nutmeg and cinnamon; stir in milk.

Heat an 8-inch skillet over medium heat. When hot, melt a tiny pat of butter, coconut oil or palm shortening in the pan. Pour 1/8 cup of batter in the skillet and swirl around in pan until a thin layer of batter covers the bottom. The crepe should be about 6-inches in diameter.

Cook 1-2 minutes, or until batter is bubbly and cooked around the edges. Flip the crepe and cook the other side for 1-2 minutes more, or until done.

Fill the crepes with the berries, top with a little whipped cream (see recipe below), and if you wish a light dusting of coconut flour.

Makes about 6 crepes.

Homemade Whipped Cream

  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla
  • Liquid stevia or sugar

In a medium bowl (stainless-steel is preferable), whip heavy cream until stiff peaks are just about to form. (You can do this by hand with a wire whisk, or with an electric mixer; just make sure the beater and bowl are clean and cold for best results.) Beat in vanilla and sweetener until peaks form. Do not over-beat or the cream will become lumpy (and you will actually have butter).

* For coconut milk make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.

Recipe submitted by Shannon, Fort Worth, TX

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Coconut Cream Hot Chocolate

Cooler whether is coming. In some places it seems like winter’s already here. Hot Cocoa or Hot Chocolate is a classic winter drink that can be easily whipped up at any time. It’s one of my favorite hot drinks, especially topped with a fluffy dollop of vanilla whipped cream.

One of my favorite recipes for Hot Chocolate is the Coconut Cream Hot Chocolate, made with coconut cream concentrate. It’s so unbelievably good that it doesn’t even need extra cream! Me being me however, I will almost always add dairy for that extra creamy richness. See the picture below? It has a bit of heavy cream in it, giving it that milk chocolate brown color.

Coconut Cream Hot Chocolate recipe photo

Don’t let the strange ingredients list turn you off; this is really amazing stuff. Follow it exactly, and do not skip the nutmeg! Use just a tiny pinch of freshly grated nutmeg and trust me; it does make a difference, for the better. Using the exact amount of water is also important. If you use too little it’ll be gritty; too much and it’ll be bland.

If you wanted to make this a high energy drink, simply add a couple tablespoons or so to the mug and enjoy before a workout. If you use virgin coconut oil it’ll add more of a coconutty taste. The drink itself is not very coconutty, but if you wanted it to have more of a coconut taste, add some coconut extract, more coconut cream concentrate, or the oil.

Hot Chocolate isn’t complete without whipped cream though, right?

Coconut Cream Hot Chocolate with whipped cream recipe photo

To make the fluffiest whipped cream, chill your bowl and metal beater(s) in the freezer for at least 10 minutes. Make sure your heavy cream is also well chilled. Pour the desired amount into your chilled bowl and add a bit of vanilla extract and raw honey to taste. I never measure when it comes to whipped cream; everything goes by taste. I know, that’s extremely helpful, huh? Don’t worry though, it’s not that hard.

After you have everything measured out, turn the mixer with your frozen beaters on and whip the cream, starting out on a low speed and working up to a higher speed after about 30 seconds, or when the cream looks bubbly. The cream is done when it stands in stiff peaks. Stiff peaks are when the cream stands up without flopping down when you lift the beaters straight out of the bowl. Some cream should cling to the beaters as well. Be careful though to not over-beat the cream; it only takes a few seconds to go from perfect cream to clumpy stuff. It’s always best to err on the side of under-beaten cream. If you over do it, add more heavy cream to the mix and beat that in. If however, it’s already gotten into the clumpy butter stage, it’s hopeless. Just keep mixing until the butter separates from the buttermilk and then you’ll have fresh butter. 🙂

Some people add the vanilla and raw honey during the last stages of mixing, when the cream is nearing stiff peaks. I usually don’t though; it really doesn’t make that big of a difference.

So tell me, what’s your favorite hot drink?

Sarah Shilhavy

Photos by Jeremiah Shilhavy

Coconut Cream Hot Chocolate

  • 2 teaspoons coconut cream concentrate
  • 2 teaspoons cocoa powder
  • pinch of nutmeg
  • ¼ teaspoon vanilla extract
  • dash of salt
  • 1 tablespoon raw honey
  • milk or cream to taste ? optional
  • 12 oz. boiling water

Put all ingredients except the water into a 12 oz cup. Add water last and stir. Let cool a bit and enjoy!

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Oatmeal Pumpkin Coconut Cookies

Oatmeal Pumpkin Coconut Cookies recipe photo
Oatmeal Pumpkin Coconut Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 30-40 cookies
Preparation time: 15 minutes

Preheat oven to 350 degrees F.

Whisk the eggs, pumpkin, coconut oil, honey, molasses, salt, spices and vanilla together until well blended. Fold the oats in and let the mixture rest for 5 or more minutes. Mix in remaining ingredients except raisins/dried cranberries.

Using about 1/8 cup (2 tablespoons) per cookie, place 15 – 20 cookies on two cookie sheets well greased with palm shortening or coconut oil. Flatten with a fork and add 4 raisins or 3 craisins per cookie.

Bake in preheated oven for 25 minutes. Turn oven off and let sit for 3 – 5 more minutes. Cool on wire racks. You can refrigerate or freeze extra cookies.

*Add another cup of pumpkin if desired for a moister cookie.

Recipe submitted by Sandra, Highland, UT

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