Coconut Baked Food Recipes

Coconut Almond Granola

Coconut Almond Granola Recipe

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

3 cups rolled oats
3/4 cups sliced, raw almonds
1 cup unsweetened coconut chips
3/4 cup pumpkin seeds
2 teaspoons ground flax seed
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 tablespoons coconut oil
1/2 cup honey
2 teaspoons vanilla extract
1/2 teaspoon salt

1. Preheat oven to 250 degrees F.

2. Cover a medium sized baking sheet with parchment paper.

3. Mix the oats, almonds, coconut chips, pumpkin seeds, flax seed, cinnamon, ginger, and nutmeg together in a large bowl.

4. Combine the coconut oil and honey in a small pan and melt oil over medium heat. (You can skip this step if your oil is not solid.)

5. After the coconut oil melts, stir in vanilla and salt.

6. Pour the liquids over the dry mixture and stir together.

7. Spread the mixture onto the parchment paper covered pan and bake for 75 minutes, or until very slightly browned.

8. After the granola cools, you can break it up and store in an airtight container for up to 2 weeks.

Recipe submitted by Gena, Maypearl, TX

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Gluten Free Banana Muffins

Gluten Free Banana Muffins Recipe

photo by recipe author

Servings: 10
Preparation Time: 10 minutes

2 mashed very ripe bananas, or 3 completely black bananas*
1/3 cup coconut oil
3 eggs
2-4 tablespoons whole cane sugar, real maple syrup, or honey*
1 teaspoon vanilla extract, optional
1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Preheat the oven to 350 degrees.

Combine the first 5 ingredients until well blended. Stir in the remaining 4 ingredients until smooth. Prepare paper muffin liners, or use coconut oil to grease approximately 10 muffin holes. Divide batter evenly among the ten muffin liners. They should be about half full. You may fill 11 or 12 if the bananas are extra large.

Bake at 350 degrees for about 23-25 minutes or until the tops are golden brown.

*Use less natural sweetener if you are using 3 black bananas. The sweetener can probably be omitted completely if you are trying to avoid all sweeteners.

Recipe submitted by Melodie, Fort Mill, SC

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Gluten Free Coconut Cornbread

photo by recipe author

Servings: 16
Preparation Time: 10 minutes

1/2 cup gluten-free all-purpose baking flour*
1/4 cup coconut flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon sea salt
1 cup milk
1 tablespoon apple cider vinegar
2 eggs
1/4 cup coconut oil, melted
1/4 cup honey (melted with oil)
2 teaspoons pure vanilla extract

Preheat oven to 400 degrees.

Combine all the ingredients in the order listed in a large mixing bowl. Grease 9″ x 9″ pan with coconut oil, and pour mixture into pan.

Bake for 25-35 minutes, until the top is golden brown

*You can make your own gluten free flour mix from one of our recipes here.

Recipe submitted by Sharla, Nampa, ID

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Gluten Free Bread

Gluten Free Bread Recipe

photo by recipe author

Servings: 10-15 slices
Preparation Time: 35 minutes

Dry:

1 1/2 cups amaranth flour
3/4 cup arrow root flour
1/4 cup golden flaxseed meal
2 tablespoons coconut flour
1/2 tablespoon baking soda
1/2 teaspoon salt

Wet:

4-5 eggs
1 tablespoon apple cider vinegar
1/4 cup coconut oil
1/2 tablespoon maple syrup or honey

1. Preheat oven to 350 degrees F.

2. Mix all dry ingredients together in a bowl.

3. In a separate bowl mix the wet ingredients.

4. Mix dry ingredients into wet (some recipes call for a food processor to mix, but I prefer this hand mixing for this dough-gives it a more authentic feel).

5. Grease a pan, no larger than 8’X 8’with coconut oil or butter and scoop batter into the pan.

6. Bake at 350 F for 20-25 min or until a toothpick comes out clean. Watch your baking time carefully not to burn your bread, it gets done fast.

7. Cool and serve.

Recipe submitted by Dede, Ocean City, NJ

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Banana Peanut Butter Power Muffins

Banana Peanut Butter Power Muffins Recipe

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

2/3 cup coconut flour (sifted)
1/2 cup chocolate protein powder
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1/3 cup chopped nuts (optional)
3 large ripe bananas
6 large eggs
2 tablespoons honey (optional)
1 tablespoon vanilla extract
1/2 cup peanut butter
1/3 cup melted coconut oil

Heat oven to 350 degrees. Place liners in muffin tin.

Mix all dry ingredients (except nuts) in large bowl. Blend all wet ingredients (except oil) in a blender or mixer. Add oil slowly.

Pour wet into dry; do not over mix. Fold in nuts if using. Allow to sit for 5 minutes.

Divide batter into 12 muffin tins.

Bake for 25-30 minutes at 350 degrees, until knife inserted into center comes out clean. Remove muffins from tin and allow to cool for at least 15 minutes before eating. Enjoy!

Recipe submitted by Courtney Mitchell, Sumas, WA

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Pumpkin Cranberry Pecan Cider Bread

Pumpkin Cranberry Pecan Cider Bread Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1 cup apple cider
1 cup pumpkin puree
2 large eggs
1/4 cup virgin coconut oil, melted
1/3 cup Grade B maple syrup
2 tablespoons freshly grated orange zest
1 tsp. real vanilla extract
1 1/2 cups whole wheat pastry flour
1/2 cup ground flaxseed
2 teaspoons aluminum-free baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2 cup fresh or frozen cranberries
1/2 cup chopped pecans

1. In a saucepan, boil the cider until it is reduced to about 1/4 cup and let cool. Note: this step can be done ahead of time and the reduced cider refrigerated or frozen until you need it.

2. Preheat oven to 350 degrees. Grease 8 1/2 x 4 1/2 inch loaf pan with coconut oil and set aside.

3. In a large bowl, whisk together the pumpkin puree, eggs, coconut oil, maple syrup, orange zest, vanilla, and reduced cider.

4. Add the flour, flax, baking powder, salt, baking soda, and spices. Mix well and add the pecans and cranberries until just combined.

5. Transfer batter into greased loaf pan and baked in the middle of the oven for one hour, or until tester comes out clean. Let the bread cool in the pan and then slice.

Recipe submitted by Kristen, Mattapoisett, MA

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Gluten Free Pumpkin Muffins II

Gluten Free Pumpkin Muffins II Recipe

photo by recipe author

Servings: 10 muffins
Preparation Time: 45 minutes total

1 cup organic pumpkin
1/2 medium banana, mashed
1/2 cup maple syrup
3 organic eggs
1 teaspoon vanilla
1 cup almond meal/flour*
1/2 cup organic coconut flour
1 teaspoons baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1 1/2 tablespoons pumpkin pie spice (includes cinnamon, allspice, nutmeg, ginger and cloves)

Preheat oven to 350 degrees F.

Using an electric mixer, blend together pumpkin, banana, maple syrup, eggs, and vanilla.

In a separate mixing bowl, stir together dry ingredients: almond meal, coconut flour, baking soda, baking powder, salt, and spices. Add to wet ingredients until blended. Mixture should hold together well and not be runny.

Pour batter 3/4 full into lined muffin tins.

Bake at 350 degrees for 25-30 minutes.

Tops will get perfectly hard and yummy, and the inside will be very, very moist!

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

Recipe submitted by Ashley, Rocklin, CA

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Grain Free Pumpkin Spice Granola

Grain Free Pumpkin Spice Granola Recipe

photo by recipe author

Servings: 5
Preparation Time: 15 minutes

2 1/2 cups raw nuts, chopped (I used almonds, pecans and walnuts)
1/3 cup pumpkin seeds
3/4 cup coconut chips (optional, replace with nuts or it may be too soupy)
2/3 cup almond flour
1/4 cup vanilla protein powder (optional or add more flour)
1 teaspoon lucuma (optional)
1/2 teaspoon vanilla
1/4 cup maple syrup or honey
1/2 cup pumpkin puree
1/8 cup almond butter
11/2 -2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
couple dashes of salt

Combine the chopped nuts, seeds, coconut, protein powder, almond flour, lucuma and all the spices and salt in a bowl and mix well

In a separate bowl, combine the pumpkin puree, almond butter, liquid sweetener and vanilla

Combine the two bowls and stir until all the dry ingredients are coated

Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, then turn down to 115 until desired crunch is obtained. I left it in there for 24 hrs.

For oven method, place on a parchment lined cookie sheet and bake at 175-200 until desired crunch is obtained. Stir every so often to cook evenly

Recipe submitted by Kate, Highlands Ranch, CO

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