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Coconut Baked Food Recipes

Grain Free Olive Garlic Crackers

Grain Free Olive Garlic Crackers Recipe photo
Grain Free Olive Garlic Crackers
photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

Combine flour, salt and garlic in a large mixing bowl and add in the olives.

Pour the melted coconut oil and egg over the mixture and stir until combined.

Place the dough on a piece of parchment paper with another piece of parchment placed over top.

Press the dough dough a bit and then roll it out with a rolling pin until it’s about 1/4 inch thick.

Using a pizza cutter or sharp knife, cut the crackers into the desired size.

Bake at 350 ºF for 15-20 minutes or until golden on top.

Store in an airtight container, glass is my favorite.

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*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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Cheesy Coconut Flour Bacon Biscuits

Cheesy Coconut Flour Bacon Biscuits Recipe photo
Cheesy Coconut Flour Bacon Biscuits
photo by recipe author

Servings: 9
Preparation Time: 30 minutes

  • 6 eggs
  • 1/4 cup bacon grease or
    grass-fed butter/ghee (melted, and slightly cooled)
  • 1 cup shredded cheese, sharp cheddar (preferably raw cheese)
  • 1/4 teaspoon sea
    salt
  • 1/4 teaspoon
    onion powder
  • 1/4 teaspoon
    garlic powder
  • 1/2 cup + 2 tablespoons Tropical Traditions
    coconut flour
  • 1 teaspoon baking powder
  • Herb seasoning of your choice
  • Optional: 4 slices crunchy bacon, crumbled

Preheat oven to 400 degrees ºF.

Blend eggs, bacon grease, and cheese. Combine coconut flour with baking powder, salt, onion powder, garlic powder.

Combine wet & dry ingredients until uniformly mixed. Stir in the bacon bits.

Drop batter by muffin scoop onto greased cookie sheet or silpat. Flatten slightly with the side of a butter knife or spatula, if desired or for burger buns. Sprinkle with herb seasonings.

Bake in preheated oven for 15-20 minutes.

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Gluten Free Chocolate Zucchini Bread or Muffins

Coconut Crumble Topping Recipe photo
Gluten Free Chocolate Zucchini Bread or Muffins
photo by recipe author

Servings: 12
Preparation Time: 20-60 minutes

  • 1/2 cup honey
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 2 1/2 cups almond flour*
  • 2 cups grated zucchini
  • 1/3 cup raw cacao or
    cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Preheat oven to 350 degrees ºF. Grease and/or line a loaf pan, 8×8 cake pan or muffin cups with extra coconut oil and parchment paper.

Mix honey, eggs, and coconut oil with electric mixer. Add remaining ingredients. Combine well.

Bake in preheated oven. See below for variations and cooking times for each.

Muffins – makes 12-14 – bake 12-15 minutes (1/4 cup batter for each muffin)
Bread – bake 40-50 minutes or until toothpick comes out clean.
Cake – 8×8 pan. Bake 20 minutes.

*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 Crumble Topping

Coconut Crumble Topping Recipe photo
Coconut Crumble Topping
photo by recipe author

Servings: Covers a 9″ pie
Preparation Time: 5 minutes

Place all ingredients in a bowl.

Using hands, mix together.

Sprinkle over the top of your favourite pie/dessert.

Cook as per pie directions – rotating pie if needed to get even browning.

Double recipe for a thicker crumble or to cover a larger area.

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Cinnamon Almond Walnut Pecan Coconut Raisin Trail Mix

Grain Free Vanilla Chocolate Fudge Marble Cake Recipe photo
Cinnamon Almond Walnut Pecan Coconut Raisin Trail Mix
photo by recipe author

Servings: 10
Preparation Time: 15 minutes

Toasted Cinnamon Nuts:

  • 3 cups nuts (see below)
  • 2 teaspoons
    ground cinnamon
  • 3/4 teaspoon
    salt
  • 1 cup toasted cinnamon almonds
  • 1 cup toasted cinnamon walnuts
  • 1 cup toasted cinnamon pecans
  • 2 cups raisins
  • 1/2 cup sunflower seeds
  • 1/2 cup
    pumpkin seeds
  • 1 and 1/2 cups toasted
    coconut flakes

Directions for the Toasted Cinnamon Nuts: (NOTE: the time to roast the nuts is NOT included in the prep time.)

Place the nuts in a bowl, sprinkle with water to get the nuts wet so the cinnamon will stick to the nuts. Add the cinnamon and salt. Stir together until the nuts are coated with the cinnamon and salt.

Arrange the nuts in a single layer on a large baking sheet. Bake at 250 degrees for 1 hour.

THEN:

Mix all ingredients together in a bowl.
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Chunky-Monkey Pumpkin Muffins

Chunky-Monkey Pumpkin Muffins Recipe photo
Chunky-Monkey Pumpkin Muffins
photo by recipe author

Servings: 48-60 Muffins
Preparation Time: 20 minutes

You may say, “Whoa! That’s a lot of muffins!” but I say, “Who wants to store ½ a can of pumpkin? These high protein, GF, dairy-free, DELICIOUS, moist, kid-approved muffins are GREAT for breakfast, snacks, dessert, or dinner rolls. They store well in the fridge for days, and reheat well in the toaster oven. You can also store them on the counter for a couple of days! I’m sure they’d freeze well, though I haven’t tried that- they don’t last long enough! Lastly, you can keep the prepared batter for up to two days in the fridge and make a smaller amount of muffins fresh daily- pumpkin muffins one day, and chocolatey chunky-monkey delights the next!

Optional Chunky-Monkey Indulgences:

Preheat oven to 350 degrees ºF.

Place all of the dry ingredients into a standing mixer and blend thoroughly.

Place bananas, pumpkin and eggs into a blender and blend thoroughly. Melt coconut oil and honey together in a small pan. Add to the blender and blend thoroughly. Add the wet ingredients from the blender to the mixer and mix all ingredients together thoroughly.

These muffins taste like Fall muffins as is, but they taste like chocolate delights when you add some of the Optional Chunky-Monkey goodies!! Once whatever you want is mixed all up, use a large eating spoon and place heaping spoonfuls into large muffin baking cups.

Bake in preheated oven for 30 minutes. Remove and place on cooling rack to cool and store, or eat right away with some grass-fed butter!

Tips:

*If you want to lower the sugar, sub more bananas for the amount of honey you want to replace.

The best bananas to use are those that have really gotten spotted! When they get to that point and you’re not ready to use them YET, you can peel them, place them into a baggie and put them into either the freezer or fridge. In the fridge, they can last up to 4 or 5 days! The sugary liquid will separate, but they are still fine to bake with! In the freezer, they can be used for awesome banana ice cream!

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Spiced Coconut Crunch

Spiced Coconut Crunch Recipe photo
Spiced Coconut Crunch Recipe
photo by recipe author

Servings: approx. 6 cups
Preparation Time: 10 minutes

  • 4 cups coconut chips
  • 1 cup raw cashews
  • 1/4 cup raw pepitas (pumpkin seeds)
  • 1/4 cup hemp seeds
  • 1 teaspoon
    flaxseed meal (optional)
  • pinch of sea
    salt
  • 3/4 teaspoon
    nutmeg
  • 1/4 teaspoon cardamom
  • 1/4 cup melted
    coconut oil
  • scant 1/2 cup
    maple syrup
  • optional 1/2 cup chopped candied ginger

Preheat oven to 245 degrees ºF.

In a large bowl combine all of the dry ingredients including the salt and spices. Pour the melted coconut oil and the maple syrup over the mixture and stir to coat evenly. Spread out in an even layer on an 18×13″ baking tray or jelly roll pan.

Bake for 30 minutes and then turn and stir gently with a spatula and redistribute into an even layer. Let bake for 15 to 20 minutes more until a light golden brown. Let cool. Transfer to a bowl and add chopped candied ginger if using.

Store in an airtight container or containers at room temperature.

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Date-Sweetened Granola with Peanut Butter, Coconut, and Dried Fruit

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Date_Sweetened_Granola_with_Peanut_Butter_Coconut_and_Dried_Fruit
Date-Sweetened Granola with Peanut Butter,
Coconut, and Dried Fruit Recipe
photo by recipe author

Servings: 4 cups
Preparation Time: 40 minutes

  • 1 cup water
  • 10 pitted dates
  • 2 tablespoons peanut butter
  • 1 tablespoon
    coconut oil
  • 1/2 teaspoon
    cinnamon
  • 1/2 teaspoon sea
    salt
  • 2 1/2 cups old-fashioned
    rolled oats
  • 1 cup assorted raw nuts, roughly chopped
  • 2 tablespoons chia seeds
  • 1 cup unsweetened
    coconut flakes
  • 1/2 cup dried
    fruit (berries, cranberries, and cherries are my favorites)

Preheat oven to 325 degrees ºF.

Bring a small saucepan with water and dates to a rapid boil over high heat. Lower heat to medium and cook, stirring occasionally until it is the consistency of chunky applesauce. Allow to cool and puree in a blender or food processor. Pour into a small bowl with the peanut butter, coconut oil, cinnamon, and salt.

In a large bowl, combine the oats, nuts, and chia seeds. Then pour the date mixture over the oats and stir until evenly combined.

Spread in a thin layer on a cookie sheet and bake for 30-35 minutes stirring halfway through and checking closely near the end to make sure it doesn’t burn.

While the granola is baking, pour the coconut flakes into a large dry saucepan and place over medium heat. Toss and stir frequently until the coconut turns a light brown color and becomes fragrant. Remove from heat and quickly transfer to a container to stop the browning.

Pour the coconut flakes and dried fruit over the warm granola and allow to cool before transferring to an airtight container.

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