Coconut Baked Food Recipes

Gluten and Dairy Free Zucchini Bread

Gluten and Dairy Free Zucchini Bread Recipe

photo by recipe author

Servings: 10
Preparation Time: 15 minutes

1 rounded cup fresh, grated zucchini
3/4 cup sorghum flour
1/4 cup coconut flour
1/2 cup tapioca flour
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon fine salt
2 teaspoons cinnamon
1 cup organic whole sugar
1/3 cup coconut oil – melted
2 egg whites, beaten (or 1/4 cup liquid egg replacer)
1/4 cup coconut milk*
1 teaspoon fresh lemon or orange juice
1 tablespoon vanilla

Preheat oven to 350 degrees F. Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Oil it lightly.

Press the grated zucchini with a paper towel to remove as much moisture as you can (important). After pressing, fluff with a fork. Set aside.

In a large mixing bowl, whisk together the flours, baking powder, baking soda, xanthan gum, salt and cinnamon. Add in the sugar.

Add remaining ingredients – except zucchini and beat to combine. Continue to beat on medium high until the batter is smooth, about two minutes.

Add in shredded zucchini and stir by hand to combine.

Place in the prepared loaf pan and even out the top.

Bake in the center of oven for 55-60 minutes, until the top is golden and firm, yet gives a bit when lightly touched. Test with a toothpick, which should come out without batter or crumbs.

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

Recipe submitted by Sharla, Nampa, ID

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Gluten Free Coconut Sweet Bread

Gluten Free Coconut Sweet Bread Recipe

photo by recipe author

Servings: 6
Preparation Time: 10

1/2 cup coconut flour
1/4 cup almond flour
1/2 cup shredded coconut
1/4 – 1/2 cup granulated sweetener of choice
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs
3/4 cup full fat coconut milk*
1 1//2 teaspoons vanilla extract
1/2 teaspoon apple cider vinegar

Preheat oven to 350 degrees F.

Combine the first 6 dry ingredients in a large mixing bowl. Use a fork to get rid of the clumps from the coconut flour.

In a small bowl, whisk the eggs, coconut milk, vanilla and vinegar.

Combine the two bowls and stir until well combined and smooth.

Pour the batter into a greased bread pan.

Bake at 350 for 45 minutes.

*Baking soda and vinegar is what is the rising agent in this. They begin to act as soon as they are combined and you will want to get the bread in the oven as soon as you pour the batter into pan. Make sure your oven is preheated and ready to go!!

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

Recipe submitted by Kate, Highlands Ranch, CO

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Plantain Tortilla Chips

Plantain Tortilla Chips Recipe

photo by recipe author

3 unripe (green) plantains, peeled*
2 tablespoons coconut oil
1/2 teaspon salt
coarse salt to sprinkle

1. Peel and slice the plantains into about 1/4 inch slices and lay flat on a cookie sheet for about an hour (this can be skipped if plantains don’t seem very moist, wet on the fresh slice side).

2. Add the plantains and oil to a food processor and combine until smooth.

3. Once all the lumps are gone, add the sea salt and quickly combine.

4. Place the mixture on a sheet of parchment paper the size of your cookie sheet.

5. If the dough is dry enough, place another piece of parchment over the top and with a rolling pin, roll out to about 1/8 inch thick rectangle. If the dough seems too wet, spread out evenly with a spatula (I have had dry and I have had wet plantains, not sure what contributes to that).

6. Using a sharp knife or pizza cutter, cut into the shape and size of chip you prefer.

7. Sprinkle coarse sea salt or regular sea salt over the top of the dough and slide the paper onto a cookie sheet.

8. Bake at 400 for 25-30 minutes until golden brown. You may need to remove some chips as you go that brown faster than the others. Make sure to cook them long enough or they will be chewy instead of crunchy.

9. Remove cookie sheet and let chips cool. You may need to re-cut the chips or you can break them along the cut lines. Store in an airtight container, glass is my favorite.

Quick Notes:

*The easiest way to peel a plantain is to first cut off the ends. Then with a knife, slice along the pronounced ridges (about 3 of them). Don’t worry if you cut into the plantain, it won’t matter. Peel one section at a time, it should come off pretty easily.

Recipe submitted by Kate, Highlands Ranch, CO

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Gluten Free, Dairy Free Banana Walnut Coconut Flour Muffins

Gluten Free Dairy Free Banana Walnut Coconut Flour Muffins Recipe

photo by recipe author

Servings: 9
Preparation Time: 35 minutes

1/2 cup walnuts, chopped
1 cup bananas, mashed
1/2 cup honey
1/2 cup coconut flour
1/3 cup melted coconut oil
3 whole eggs
1/2 teaspoon sea salt
1/2 teaspoon baking soda

Preheat oven to 350°F.

Place cupcake liners into muffin tins, or grease liberally and dust using coconut flour.

Chop walnuts into small pieces.

In a mixing bowl, mash bananas until creamy, stir in honey.

Add coconut flour, melted coconut oil, eggs and salt in with the bananas and honey. Using a hand mixer or whisk, mix thoroughly for 1 minute.

Allow batter to sit for 2 minutes to allow the coconut flour time to absorb the liquids.

Add baking soda and walnuts to the batter and stir quickly but only as long as it takes to thoroughly mix in the baking soda.

Fill 9 cupcake forms until full, or you may under fill equally to make an even dozen.

Bake for 25 minutes or until lightly browned on top and a toothpick inserted comes out clean.

Recipe submitted by Starlene, Phoenix, AZ

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Chewy Homemade Granola Bars

Chewy Homemade Granola Bars Recipe

photo by recipe author

Servings: 18-20 bars
Preparation Time: 15 minutes

2 cups old fashioned rolled oats (or gluten-free oats)
1/4 cup flax meal
1/4 cup coconut flour
1/2 cup chopped almonds
1/2 cup raisins
1/2 cup chopped dates
1 teaspoon cinnamon
1/4 teaspoon ginger
1/3 cup maple syrup (or honey)
3 large eggs
2 tablespoons coconut oil
3 tablespoons water
1/2 cup unsweetened, shredded coconut (optional)

Preheat oven to 350 degrees. Lightly grease a 9×13 pan.

Mix all ingredients in one bowl, beginning with the dry ingredients and ending with the wet ingredients. Place all or part of the mixture (depending on the desired texture) in the food processor and pulse a few times until the ingredients are chopped well and sticking together.

Press the mixture into the prepared pan with a wet spatula. Bake for 15-20 minutes or until the edges begin to brown. Let cool completely before slicing. Store in an airtight container in the fridge (or freeze).

Recipe submitted by Alicia, Painesville, OH

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Gluten & Sugar Free Blueberry Muffins

Gluten and Sugar Free Blueberry Muffins Recipe

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup banana puree
6 eggs, beaten
1 teaspoon vanilla extract
zest and juice from one lemon
4 tablespoons coconut oil
1/4 cup chopped walnuts
1 cup blueberries

Combine and sift dry ingredients

Puree or mash 2 medium bananas (about 1 cup) and mix with eggs, one at a time.

Add vanilla extract, coconut oil, lemon juice and zest then combine with dry ingredients.

Finally, fold in walnuts and blueberries.

Back for 18 to 20 minutes at 400 degrees

Recipe submitted by James, New York, NY

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Chunky Monkey Super Omega-3 Energy Bars

photo by recipe author

Servings: 12 bars
Preparation Time: 10 minutes

1 ripe banana
12 medjool dates, pitted
1 cup raw walnuts
1 cup quinoa flakes
1/2 cup chia seed
1/4 cup milled flaxseed
2 tablespoons virgin coconut oil
1/4 cup shredded unsweetened coconut
1 teaspoon pure vanilla extract
1/4 cup cacao nibs (or dark chocolate chunks)

1. Preheat oven to 350 degrees. Grease 8 x 8 baking pan with coconut oil and set aside.

2. Place all ingredients, except for cacao nibs (or chocolate chunks) into food processor and blend for 1-2 minutes, until mixture becomes similar to very fine (sticky) pebbles.

3. Transfer to medium-sized bowl and add cacao nibs/chocolate chunks, and gently combine.

4. Evenly spread mixture into greased 8 x 8 baking pan and bake for 30 minutes. Remove and allow to cool before cutting evenly into squares.

Recipe submitted by Kristen, Mattapoisett, MA

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Gluten Free Southern Cornbread

Gluten Free Southern Cornbread Recipe

photo by recipe author

Servings: 8
Preparation Time: 25 minutes

Cast iron skillets make the best cornbread with a crispy crust but you can use a glass pan instead.

2 tablespoons cider vinegar
milk
1 tablespoons coconut oil
1 3/4 cups cornmeal
1/2 cup all purpose gluten free flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup sugar (optional, true southern cornbread does not have any sugar)
2 eggs, preferably free range

Pour the vinegar into a 2 cup measuring cup and add enough milk to make 2 cups.

Preheat oven to 400 degrees F.

Place the coconut oil in a 10″ cast iron skillet and place it in the oven to heat.

In a large bowl, mix all the dry ingredients with a wire whisk.

Whisk the eggs and the milk until blended. Add a little at a time to the dry ingredients until thoroughly blended.

Check the cast iron skillet and see if the oil has started to smoke. If it is hot enough, remove the skillet from the oven carefully and pour the batter into the skillet. This will make the crust nice and crisp.

Place back into the oven and bake for 20-25 minutes. Test with a toothpick or cake tester and if it comes out dry, the bread is done. You can brush with melted butter at this time. Cool and cut into 8 wedges.

Recipe submitted by Pat, Jackson, WI

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