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Coconut Baked Food Recipes

Triple Chocolate Cake

Triple_Chocolate_Cake
Triple Chocolate Cake
photo by recipe author

 

Servings: 8
Preparation Time: 40 min

Preheat oven to 325 °F

Grease a small cake pan very well and dust with coconut flour. Alternately, grease 8 lined cupcake tins, or 24 mini cupcakes tins.

Combine the cocoa, coconut flour, baking powder, and sea salt.  Add the eggs, honey, vanilla, and butter/coconut oil.  Add in the chocolate chips.  Pour batter into pan (or muffin tins) and spread flat.

Bake the cake for about 30 minutes. Bake cupcakes for about 20 minutes. (A toothpick should come out clean).

Remove from oven and allow to cool completely before topping with chocolate ganache frosting.

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Coconut Banana Cupcakes with French Buttercream Icing

Coconut_Banana_Cupcakes_with_French_Buttercream_Icing
Coconut Banana Cupcakes with French Buttercream Icing
photo by recipe author

 

Servings: 16
Preparation Time:  1 hour 30 minutes

Coconut Banana Cupcakes:

French Buttercream Frosting:

Coconut Banana Cupcakes:

Preheat oven to 350 °F

Cream butter, coconut oil, sugar and honey together in a large bowl or stand mixer until light and fluffy. Add eggs, sour cream, and vanilla extract and mix thoroughly. Add bananas and mash with a potato masher until small lumps remain.

In a large bowl, combine coconut flour, whole wheat flour, baking powder, baking soda, and salt. Add wet mixture to dry mixture and stir until just combined.

Spoon into cupcake molds and bake until toothpick inserted into the center comes out clean, about 10-12 minutes.

Remove from oven and allow to cool completely before frosting.

French Buttercream Frosting:

Add sugar and water to a small saucepan and cook over low heat until sugar has dissolved and it reaches 238 °F. If you don’t have a candy thermometer, cook until it reaches soft ball stage.

In a stand mixer combine egg yolks and salt. Beat on medium-low until light yellow and fluffy. Continue to mix while adding the sugar syrup (pour it in a slow stream near the side of the mixer.) Beat on high speed until the mixture is very light colored, fluffy, and has cooled to body temperature.

Mix in butter and coconut oil to frosting one tablespoon at a time. Once all the butter and coconut oil is incorporated, add vanilla extract and mix gently. Spoon into a piping bag and frost cupcakes. Garnish with chopped or shredded coconut as desired.

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

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Gluten Free Super Berry Snack Bars

Gluten_Free_Super_Berry_Snack_Bars
Gluten Free Super Berry Snack Bars
photo by recipe author

 

Servings: 10
Preparation Time: 45 minutes

  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup coconut flakes
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 3 tablespoons chia seeds
  • 2 tablespoons hemp seeds
  • 8 pitted dates
  • 1/2 cup dried goji berries
  • 1/2 cup dried passion fruit pieces
  • 1 cup blueberries
  • 1/4 cup water
  • 1/2 cup coconut oil

In a blender, pulse together walnuts, almonds, coconut flakes, sunflower seeds, pumpkin seeds, chia seeds, hemp seeds, dates, goji berries, and dried passion fruit pieces. Pulse for about 30 seconds or until nuts and seeds are finely chopped and dates are blended. Mixture should be not be smooth just combined.

Meanwhile, in a saucepan, combine blueberries, water and coconut oil. Bring to a slow boil and cook for about 5 minutes. Pour blueberry mixture in with nuts and pulse a few more times until combined. Pour mixture onto a baking sheet lined with parchment paper. Press mixture into about a 1/2″ rectangle. Bake at 325 °F for about 20-25 minutes. Watch the mixture carefully so it does not burn. Remove from heat and let cool completely. Once cooled, cut into bars. Wrap bars in plastic wrap or parchment paper and store in a sealed container.

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Flourless Chocolate Creme Tortes with Whipped Cream

Flourless_Chocolate_Creme_Tortes_with_Whipped_Cream
Flourless Chocolate Creme Tortes with Whipped Cream
photo by recipe author

Servings: 14-18 servings
Preparation Time: 15-25 minutes

Flourless Chocolate Torte:

Whipped Cream:

1 tablespoon cocoa powder for dusting

Preheat oven to 350 degrees °F

Grease individual ceramic baking dishes or muffin tins

Flourless Chocolate Tortes:

Combine the chocolate, coconut oil, and butter in a double-boiler. (You may also use a heatproof bowl over a pot with an inch of water in it as a makeshift double-boiler). Stir gently over heat until it is just melted and combined. Remove from heat.

Combine eggs, sugar, and salt in a mixing bowl and mix on medium-high speed until it is fluffy, thick, and pale yellow. This should take about 5-8 minutes.

Gently fold half of the chocolate mixture into the egg mixture until combined, then fold in the remainder of the chocolate.

Pour the batter into your prepared pans and bake until the top is shiny and smooth and a toothpick inserted in the middle comes out with some batter still clinging to it. This takes about 8-15 minutes depending on the size of your chosen serving dishes.

Remove from heat and allow to cool slightly.

Whipped Cream:

Pour heavy whipping cream, sugar, and vanilla into a mixing bowl and mix on medium-low until soft peaks form.

Finally, place a dollop of whipped cream onto each torte and garnish with a sprinkle of cocoa powder.  Enjoy this creamy, rich dessert full of protein and healthy fats!

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

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Gluten Free Date-Pecan Cinnamon Rolls

Date_Pecan_Cinnamon_Rolls
Date-Pecan Cinnamon Rolls
photo by recipe author

 

Servings: 12
Preparation Time: 20 minutes

Filling:

  • 6-8 large dates, soaked in hot water for 30 minutes
  • 1 tablespoon cinnamon

Dough:

Glaze:

Preheat oven to 325 °F

For the filling, add hydrated dates + a few teaspoons date water and cinnamon to a mini food processor and puree.  Set aside

Whisk together the eggs, coconut oil, vanilla, and honey (or maple syrup) in a medium bowl.  In a separate bowl, combine almond flour, coconut flour, cinnamon, baking soda, sugar and salt.  Then combine dry and wet ingredients to form dough.

Roll out the dough on parchment paper and create a long rectangle.  Spread the date and cinnamon mixture evenly across the rolled out dough and sprinkle with finely chopped pecan pieces. Using the parchment paper, carefully roll up the dough into a log.  Use a sharp knife to cut 1-inch thick rolls.

Place sliced cinnamon rolls on a baking sheet covered in parchment paper. Bake for about 15-18 minutes – until lightly brown.

Remove from oven and drizzle with prepared glaze + sprinkle with reserved pecans.

Best served warm!

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

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Cutesy Cannoli Cups

Cutesy_Cannoli_Cups
Cutesy Cannoli Cups
photo by recipe author

Servings: 8

Preparation Time: 2 hours

The Crust Cups:

The Filling:

  • 1 cup raw almonds – must be soaked for at least 4 hours & drained before use
  • 1 tablespoon arrowroot starch
  • 2 tablespoon raw honey
  • 2 teaspoon vanilla
  • 1/2 teaspoon lemon juice

Tip:  The filling can be made the day before to give it more time to set up.

Preheat oven to 400 degrees °F

Crust Cups:

In a mixing bowl, combine almond flour, coconut flour, arrowroot starch and salt.  Cut in shortening, vanilla and honey until crumbly.  Slowly pour in milk until mixture forms a dough ball – adding more milk if necessary.

Press pieces of dough into greased muffin tins.  Bake for about 12-15 minutes or until slightly brown.  Remove from oven and let cool completely.

Filling:

In a high powered blender, combine ingredients for filling and puree at least 3 minutes or until completely smooth.  The longer you blend, the less grainy the texture will be.

Refrigerate filling for at least 2 hours.

Spoon a dollop of filling into each prepared cup and top with drizzled chocolate, cocoa powder or berries.  Enjoy!

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

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Coconut Almond Ginger Shortbread Cookies

Coconut_Almond_Ginger_Shortbread_Cookies
Coconut Almond Ginger Shortbread Cookies
photo by recipe author

 

Servings: 1 1/2 dozen cookies
Preparation: 20 minutes

Preheat oven to 300 degrees °F

Blend all dry ingredients in a food processor. Slowly pour in the coconut oil and then the water.

Roll dough into walnut – sized balls and place on buttered cookie sheet about 2 inches apart.  Press thumb gently onto each cookie.

Bake for 5 minutes.

Remove cookies from oven and press cookies with a fork.  Return cookies to the oven and bake 15 minutes longer.

Remove cookies from the oven again, take cookies off cookie sheet, and allow to cool completely.  Enjoy!

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

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Holiday Cranberry Coconut Flour Muffins

Holiday Cranberry Coconut Flour Muffins Photo

Holiday Cranberry Coconut Flour Muffins photo by recipe author

Servings: 6 muffins/12 mini muffins
Preparation Time: 30 minutes

1. Preheat oven to 360 ºF/180 ºC and grease a 12 cup mini muffin tin.

2. In a mixing bowl, whisk together the coconut flour, salt, starch and baking soda.

3. In a smaller bowl, beat together the eggs, coconut oil, maple syrup, and vanilla for about 1 minute.

4. Add the liquid ingredients to the dry ingredients and mix with a hand mixer on medium speed for one-two minutes or until well combined.

5. Stir in the cranberries (cut into pieces).

6. Spoon the batter evenly into the muffin cups. Bake for 20 – 25 minutes until a toothpick inserted in center of a muffin comes out clean (unless it hits a blueberry).

7. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

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