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Coconut Baked Food Recipes

Gluten-Free Blueberry Coconut Flaugnarde

Gluten_Free_Blueberry_Coconut_Flaugnarde
Gluten-Free Blueberry Coconut Flaugnarde
photo by recipe author

 

Servings: 6-8
Preparation Time: 10 minutes

Preheat oven to 350 ºF

Using coconut oil or butter, grease the bottom and sides of an 8 or 9 inch pie dish. Set aside.

Using a blender, whip the coconut milk, eggs, maple syrup, coconut flour, brown rice flour, vanilla extract, and sea salt till smooth and frothy. (Can also be whisked vigorously by hand.)

Pour roughly half an inch of batter into the greased dish and bake it in the oven until it is lightly set – just a few minutes. Take the baking dish out of the oven and add the blueberries in an even layer. Pour on the remaining batter.

Return the dish to the oven and bake for about 50 to 55 minutes, until slightly golden around the edges, and set in the center.

Serve at room temperature, with a dollop of coconut milk whipped cream and a sprinkling of cinnamon, if desired.

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

Sheri from Camby, Indiana won $50 for this recipe and photo! Submit yours here!

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German (Oven) Pancake with Blueberries

German_Oven_Pancake_with_Blueberries
German (Oven) Pancake with Blueberries
photo by recipe author

Servings: 6
Preparation Time: 35 minutes

German Pancake:

Toppings:

Preheat oven to 375 degrees °F

Place 6 tablespoons butter and 6 tablespoons coconut oil in a 9 x 13 pan and put it in the oven while it is preheating.

Mix eggs, milk, vanilla, salt, 1 tablespoon sugar, and flour together in a large bowl. Pour into the pan on top of the melted oils. Sprinkle blueberries on top of pancake and bake for 30 minutes.

Remove from oven and sprinkle with sugar and cinnamon, optional. Serve and enjoy!

Marijah from Columbia, KY won $50 for this recipe and photo! Submit yours here!

 

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Gluten Free Banana Split Cake

Gluten_Free_Banana_Split_Cake
Gluten Free Banana Split Cake
photo by recipe author

 

Servings: 10-12
Preparation Time: 1 hour

Cake:

  • 1/2 cup palm shortening or butter
  • 1/2 cup whole cane sugar
  • 1/4 cup raw honey
  • 2 teaspoons vanilla
  • 3 eggs
  • 1 1/4 cups almond flour*
  • 3/4 cup cassava flour
  • 1/2 cup tapioca starch
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup coconut milk**
  • 1 large banana, slightly mashed
  • 1/2 cup diced cherries
  • 1/2 cup walnuts, chopped

Filling:

Sauce: 

In a mixing bowl, cream together shortening or butter, sugar and honey until smooth. Add in vanilla and eggs, beat for an additional 2 minutes until light and fluffy. Add in almond flour, cassava flour, tapioca starch, baking powder, baking soda and salt. Mix until just combined. Add in milk, then fold in bananas, cherries and chopped walnuts until combined.

Pour into two greased cake pans. Bake at 350 °F for about 30-35 minutes or until cooked through and slightly brown.
Remove from oven and let cool on wire racks for about 15 minutes.

Place one cake on a serving dish. Spread a thin layer of preserves over cake. Top with remaining cake layer.

In a small bowl, combine melted coconut oil, honey and cacao powder and stir until smooth. Drizzle chocolate sauce over cake. Top with whipped coconut cream and walnut pieces 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.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Gluten Free Zucchini Bread

Gluten_Free_Zucchini_Bread
Gluten Free Zucchini Bread
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

Preheat oven to 350 °F

Grease a glass loaf pan or muffin liners. In a small bowl, combine both flours, cinnamon, baking soda, and salt.

In a large bowl, using a whisk or a hand mixer, combine eggs, vanilla, honey, melted butter/ghee, and zucchini.

Add the dry mixture to the wet ingredients. Mix just until smooth. Do not over mix, it will start to separate. Pour batter into greased pan, or muffin liners.

Bake loaf for 60-65 minutes, or until toothpick comes out clean. Alternately, bake muffins for 30-35 minutes.

Allow to cool before serving. Stores well in fridge.

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

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your coconut recipes and photos!

 

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Gluten Free Pineapple Coconut Bites

Gluten_Free_Pineapple_Coconut_Bites
Gluten Free Pineapple Coconut Bites
photo by recipe author

 

Servings: 10 snack balls
Preparation Time: 10 minutes

  • 3 pieces of pineapple (square chunks, not the rings)
  • 3 medjool dates
  • 3 tablespoons shredded coconut
  • 1 tablespoon honey
  • 3 tablespoons almond flour*

Preheat oven to 300 °F

Place all ingredients in the food processor, mix until well blended. Roll the mixture into 10 small snack balls. Bake for 20 minutes on chlorine-free parchment paper on a baking sheet. Cool before serving.

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

Keri from Horicon, WI won $50 for this recipe and photo! Submit yours here!

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Gluten Free Walnut Carrot Cupcakes

 Gluten_Free_Walnut_Carrot_Cupcakes
Gluten Free Walnut Carrot Cupcakes
photo by recipe author

Servings: 24
Preparation Time: 30 minutes

Walnut Carrot Cupcakes:

Coconut Cream Frosting:

  • 2 cups coconut milk*
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1-3 teaspoons arrowroot starch

Preheat oven to 350 °F

In a mixing bowl, cream together oil or shortening, applesauce, honey and sugar until smooth. Add in eggs, one at a time until smooth. Add in cinnamon, nutmeg, salt, baking powder and vanilla. Slowly add in flour and milk, alternating and beat until just combined. Fold in carrots and walnuts.

Using an ice cream scoop, spoon batter into lined cupcake tins. Bake for about 20-25 minutes or until cooked through.

Cool completely on wire racks before frosting.

In a mixing bowl using the whisk attachment, whip together coconut milk, honey, vanilla and 1 teaspoon arrowroot starch. Mix for several minutes or until completely smooth and whipped, adding more arrowroot starch (1/2 teaspoon at a time) if necessary to thicken. Spread frosting over cooled cupcakes or pipe using a pastry bag, if desired.

Store cupcakes in fridge or coconut frosting will melt.

*Gluten Free Flour Mix:

Makes 3 cups

  • 2 cups brown rice flour
  • 2/3 cup tapioca starch/flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Gluten Free Salted Caramel Peanut Butter Cookies

Gluten_Free_Salted_Caramel_Peanut_Butter_Cookies
Gluten Free Salted Caramel Peanut Butter Cookies
photo by recipe author

 

Servings: 30
Preparation Time: 15 minutes

In a large mixing bowl, cream together butter, peanut butter, and honey. Add in vanilla and egg until smooth. Add in flour, baking soda and baking powder.

Using a cookie scoop or your hands, form cookie balls that are about 1 inch in size. Place on a baking sheet lined with parchment paper. Carefully press cookies down with a fork. Sprinkle over a little sea salt on each cookie.

Bake at 375 °F for about 10 minutes or until slightly brown. Let cookies cool completely.

*Gluten Free Flour Mix:

Makes 3 cups

  • 2 cups brown rice flour
  • 2/3 cup tapioca starch/flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Orange Dream Cake

Orange_Dream_Cake
Orange Dream Cake
photo by recipe author

 

Servings: 24
Preparation Time: 45 minutes

  • zest of 1 large organic orange
  • juice of the same orange (approximately 1/4 cup)
  • 3/4 cup heavy cream or yogurt
  • 2 large eggs
  • 1/4 cup melted coconut oil/butter/ghee
  • 1 tablespoon vanilla extract
  • 1/2 cup raw honey
  • 2 cups almond flour/cashew flour
  • 1 cup pecan meal
  • 1/4 cup coconut flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt

Preheat oven to 350 °F

Grate the zest of the orange first, then juice it. In a large bowl, mix wet ingredients (by hand works fine). In another bowl, combine dry ingredients. Pour the dry into the wet and stir again.

Spread the batter into a well-oiled 9X13 glass baking dish. Bake 25-30 minutes. Top with optional chocolate chips, allow to melt, and spread.

Cool before cutting. Store in fridge.

Jenny from Hendersonville, Tennessee won $50 for this recipe and photo! Submit yours here!

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