Coconut Baked Food Recipes

Vanilla Bean Coconut Macaroons (Egg and Nut Free)

Vanilla Bean Coconut Macaroons Egg and Nut Free Recipe

photo by recipe author

Servings: 20
Preparation Time: 10 minutes

2 cups unsweetened coconut
1/4 cup virgin coconut oil, melted
2 tablespoons full fat coconut milk cream (cream at top of refrigerated milk)*
1/4 – 1/2 cup granulated sweetener*
3/4 teaspoon gelatin
1/4 teaspoon vanilla beans (1-2 beans)
1/8 teaspoon salt

Preheat oven to 350 degrees ºF.

Combine all ingredients in a food processor and blend until a dough forms.

With a small cookie scoop, form macaroons and place on a parchment lined cookie sheet. You could also roll into balls and slightly press them down on cookie sheet.

Bake in preheated oven for about 8 minutes or until very slightly brown.

Let cookies cool to set up, they will fall apart when warm. These can be stored at room temperature or for a harder cookie, store in the refrigerator.

Quick notes

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

**I have not tried this with a liquid sweetener. You would need to reduce the amount to 1/4 cup or less and it may make the dough too runny. If that happens, just add more coconut until the dough is thick enough to form.

Recipe submitted by Kate, Highlands Ranch, CO

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Tropical Coconut Oil Granola

Tropical Coconut Oil Granola Recipe

photo by recipe author

Servings: 6 cups
Preparation Time: 10 minutes

3 cups oats, old-fashioned/large flake
3/4 cup chopped almonds
1/2 cup shredded, unsweetened coconut
1/4 cup chia seeds
1/4 cup sesame seeds
1/8 cup quinoa
zest of 1/2 an orange
1 teaspoon ground cinnamon
1/2 cup coconut oil
1/4 cup honey
1 teaspoon vanilla extract
1/4 cup brown sugar
1 cup candied pineapple, chopped (optional)

Preheat oven to 300 F. Line a large baking sheet with parchment paper.

Combine all dry ingredients in a large bowl. In a small saucepan melt coconut oil, honey, sugar and vanilla extract over medium heat. Pour over the oat mixture and stir until evenly coated.

Spread mixture onto prepared baking sheet and bake for 15 minutes. Stir and bake for another 15 minutes or until golden brown (an extra 5-10 minutes may be required). Sprinkle chopped pineapple over the granola and let cool. Once cool break granola into chunks and store in an airtight container or large ziploc bag.

Enjoy with milk, over Greek yogurt or as snack.

Recipe submitted by Regina, Calgary

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Coconut Flour Banana Bread with Maple Nut Butter

Coconut Flour Banana Bread with Maple Nut Butter Recipe

photo by recipe author

Servings: 6-8
Preparation Time: 20 minutes

2 large/3 small bananas, ripe and mashed
3/4 cup coconut flour
6 eggs
6 tablespoons butter, melted
1/3 cup whole milk, plain yogurt
1/4 teaspoon ground nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
dash of sea salt

Maple Nut Butter

1/2 cup walnuts, finely chopped
1/2 cup butter
1/4 cup maple syrup
1/2 teaspoon cinnamon

Preheat the oven to 350 degrees ºF. Grease a 1 pound loaf pan.

Combine all ingredients for bread and blend until thoroughly mixed. Continue blending on medium speed for 1 minute to allow coconut flour to soak up the liquids.

Pour batter into the greased loaf pan and bake for 45-50 minutes or until a tester comes out clean. Allow bread to set and cool slightly before removing from pan. Slice and enjoy topped with a dollop of sweet & creamy maple nut butter!

Maple Nut Butter:

Slice butter and bring to room temperature. Using a food processor or nut chopper, finely chop the walnuts. Add butter, syrup, and cinnamon and whip (with a hand blender) until light and fluffy.

Spread onto freshly baked banana bread!

Recipe submitted by Caroline, Honolulu, HI

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Coconut Pumpkin Granola

Coconut Pumpkin Granola Recipe

photo by recipe author

Servings: 6
Preparation Time: 15 minutes

1/3 cup + 1 tablespoon Gold Label Virgin Coconut oil
6 tablespoons maple syrup
2 tablespoons molasses
1 teaspoon ground cinnamon
2 tablespoons water
4 cups old-fashioned oats
1 cup wheat germ – optional
4 tablespoons brown sugar
1/2 tsp. salt
4 tablespoons flaxseed (ground or whole)
2/3 cup unsweetened organic coconut shreds
2/3 cup pumpkin seeds
2/3 cup almonds (chopped or whole)

Preheat oven to 275 degrees °F.

Bring oil, syrup, molasses, cinnamon, water to a simmer in a saucepan over low heat.

Mix all the rest of the ingredients in a large bowl. Pour oil/maple syrup mixture over oat mixture and stir to combine.

Coat 2 large cookie sheets with oil and divide granola mixture evenly. If you like granola clusters, gently form clumps from the mixture.

Bake on middle rack for about 30 minutes, stir and continue baking for another 5 to 10 minutes until golden brown.

Let cool completely before storing in an airtight container.

Recipe submitted by Claudia, Shawnee, KS

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Grain Free Blueberry Lemon Muffins

Grain Free Blueberry Lemon Muffins Recipe

photo by recipe author

Servings: 24
Preparation Time: 20 minutes

1 cup Tropical Traditions coconut flour
1 teaspoon salt
1 teaspoon aluminum-free baking soda
1/3 cup raw honey
1/3 cup coconut oil
12 eggs
1/3 cup unsweetened applesauce
1 lemon, peel and juice
1 teaspoon vanilla
2 cups blueberries

In a small bowl, combine coconut flour, salt and baking soda.

If coconut oil and honey are not liquid, warm in a small saucepan over lowest heat to liquefy.

In a large bowl beat eggs well with an electric mixer. Then add honey, coconut oil, applesauce, lemon rind and juice, and vanilla and blend well.

Mix dry ingredients into wet. Let batter sit for a couple minutes while the coconut flour absorbs.

Gently fold in blueberries.

Place batter into two paper lined 12 cup muffin pans.

Bake at 350 degrees °F for about 18 minutes or until a toothpick comes out clean (well, without batter, that is… it may have a juicy blueberry stain!)

Cool and serve.

Recipe submitted by Emily, Glen Ellyn, IL

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Zucchini Oat Bars

Zucchini Oat Bars Recipe

photo by recipe author

Servings: 6
Preparation Time: 60 minutes

1 tablespoon flax seed
3 tablespoons water
2 cups oats
1 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 cup pure maple syrup
1/4 cup Gold Label Virgin Coconut Oil
2 teaspoon vanilla
2 cups washed and shredded zucchini
1/2 cup raisins
1/2 cup pecans, chopped

1. Make flax and water at least 1 hour prior to starting.

2. Preheat oven to 350 degrees ºF.

3. Mix oats, flour, baking soda and powder, spices and salt in medium size mixing bowl.

4. In large mixing bowl add flax egg, syrup, oil and vanilla. Blend well.

5. Add dry ingredients in 3 parts. Mix well.

6. Add zucchini to bowl and mix.

7. Add raisins and pecans and mix really well.

8. Spray baking sheet with Pam. Pour batter onto a sheet pan and press out and down with fingers.

9. Bake for 45 minutes.

Recipe submitted by Megan, San Antonio, TX

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Grain Free Coconut Lemon Blueberry Pound Cake/Bread

Grain Free Coconut Lemon Blueberry Pound Cake Recipe

photo by recipe author

Servings: 3 mini loaves – 6 servings per loaf
Preparation Time: 15 minutes

2/3 cup sifted coconut flour
1 teaspoon baking powder
1/2 teaspoon Himalayan salt
1/2 cup shredded unsweetened coconut
8 eggs
1/2 cup raw honey
1/2 cup fresh lemon juice (l lemon)
1 teaspoon lemon extract
1/2 cup melted butter (or 1/4 cup butter and 1/4 cup coconut oil, melted)
1 heaping cup fresh blueberries or frozen right out of freezer

Pre-heat oven to 350 degrees ºF. Thoroughly grease 3 mini bread pans (5 1/2 X 3 1/2 in) with coconut oil.

Mix dry ingredients and set aside. In large bowl beat eggs then add honey, lemon juice, lemon extract and melted butter. Mix thoroughly. Add dry ingredients and whisk or beat until well combined. Fold in blueberries. Pour batter into mini loaf pans.

Bake in preheated oven for 40-45 minutes. Toothpick should come out clean.

Cool pans on rack for 10 minutes then remove bread. Store in refrigerator after cooled. Freezes well.

Recipe submitted by Ela, Detroit, MI

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Grain Free Beet Crackers

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1 cup raw beets, diced
2 egg whites*
3 tablespoons coconut flour
3 tablespoons arrowroot powder
1 tablespoon coconut oil**
1/2 teaspoon sea salt and any other spices you desire
Sea salt to sprinkle on top

Preheat oven to 350 degrees ºF.

In a food processor, process the beets until they are pureed or close to it.

Add in the remaining ingredients and pulse until combined.

Pour mixture into a pile onto a piece of parchment paper and place an additional piece of parchment over the top.

Roll out the “dough” until about 1/8 inch thick or more for thicker crackers. Sprinkle the top with kosher salt or other salt of choice.

Bake at 350 for 40-50 minutes. As crackers harden, use a knife or pizza cutter to score the crackers into the desired size. Thinner pieces will be done faster, remove those and continue to cook the rest. You can turn off the oven and let the crackers sit in it until they become completely crunchy.

Quick notes

*I always have extra egg whites, but it may work to use the entire egg. Yolks make things more tender so you may only need one full egg if you do use the yolk.

**Any oil or grass-fed butter will work here. I used expeller press coconut oil to avoid coconut flavor. Olive oil would be good along with macadamia nut or walnut oil.

Recipe submitted by Kate, Highlands Ranch, CO

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