Coconut Baked Food Recipes

Single Gluten Free Burger Bun

One of the biggest challenges about going gluten free is the breads. And if you love making your own hamburgers, finding a good gluten free bun to go with can be next to impossible at times, but not today.

This recipe will give you one moist, puffy, spongy, flavorful bun that will hold together and won’t taste like you just bit into crumbling cardboard. But the best part? It only takes a few minutes to make.

This one’s a winner.

Enjoy!

Sarah

Single Gluten Free Burger Bun

Servings: 1
Preparation Time: 10 minutes

Ingredients for one single bun:

• 1 egg
• 1 tablespoon coconut flour
• 1 tablespoon blanched almond flour
• 1 tablespoon coconut oil (olive oil or melted butter)
• Pinch salt
• 1/4 teaspoon baking powder

Optional:

• 1 teaspoon nutritional yeast
• 1/4 teaspoon poppy seeds, chia seeds, sesame seeds

Preheat oven to 350 degrees F.

Add all ingredients and blend together using a hand blender or small food processor. Let the batter settle for a few minutes to thicken.

Split the mixture into two and spoon onto oiled parchment paper to make two 3-inch diameter pools of batter. Top with additional seeds if desired.

Bake in preheated oven for 10 minutes.

Use each piece as top and bottom of a burger bun.

While it is baking you can throw your burger on the grill. If you’re lucky the burger will be done by the time the bun is cooked!

Recipe submitted by Mandy, Denver, CO

 

Submit your recipe here!

Gluten Free Baked Donut Holes

Servings: 1 dozen donut holes
Preparation Time: 5 minutes

• 1/4 cup sugar
• 1/8 teaspoon salt
• 1/4 cup organic butter or organic shortening
• 1/4 teaspoon pure vanilla extract
• 1 egg
• 5 tablespoons coconut flour
• 1/2 cup powdered sugar or cocoa powder

Preheat oven to 350 degrees. Lightly grease a glass baking dish.

In a medium bowl, cream sugar, salt, butter and vanilla extract together with an electric hand mixer. Add egg and mix thoroughly.

Sift in coconut flour and stir to combine. Let dough sit for one minute. Shape dough into 12 1-inch balls. Place evenly on baking dish and bake for 15 minutes, or until golden.

Let cool and roll in powdered sugar or cocoa powder

Recipe submitted by Brandon, Houston, TX

Submit your recipe here!

Gluten Free Mexican Chocolate Coconut Tres Leches Cake

Servings: 12
Preparation Time: about 1 hour

Chocolate Coconut Cake:

• 3/4 cup coconut flour, sifted
• 1/4 cup cocoa powder
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 10 eggs, separated
• 1 cup coconut oil or butter
• 1 cup raw honey
• 1 tablespoon vanilla extract
• 1 tablespoon cinnamon

Tres Leches Sauce:

• 8 oz sweetened condensed milk*
• 1 14 oz coconut milk** or evaporated milk
• 1 cup whole milk or cream

Mexican Chocolate Sauce/Frosting:

• 1 cup dark chocolate
• 1/2 cup coconut oil or butter
• 1-3 tablespoons raw honey
• 1 tablespoon cinnamon
• 1 teaspoon vanilla
• pinch of sea salt
• pinch or more of hot chili powder (optional)

Chocolate Coconut Cake:

Set oven at 325 F. Grease a 9×13 pan and dust with coconut flour.

In a small bowl combine the flour, cocoa, sea salt and baking soda. In a large bowl blend together the egg yolks, oil, honey, vanilla and cinnamon. Add dry ingredients into the large bowl and blend together till smooth (very well combined).

Put egg whites in a clean glass bowl, sprinkle some lemon juice and beat till stiff peaks form.

Fold egg whites into the batter and be careful not to over mix!

Pour mixture into 9×13 pan and bake for 35-40 minutes. Before taking it out, test it with a knife and if it comes out clean… it is done.

Remove cake from the oven and allow it to cool completely. If desired, turn the cake unto a large plate or keep it in the pan.

Tres Leches Sauce:

Pour milks into a large jar and mix very well. Pour over the cake slowly in sections. Do not pour it all at once!

Note: if the coconut milk is very thick, you will need to water it down till it is the same consistency as regular evaporated milk.

Mexican Chocolate Sauce/Frosting:

In a small saucepan over low heat, melt chocolate and coconut oil or butter. Stir in honey, cinnamon, vanilla, salt and optional chile. Let it cool. Heavily drizzle it over the cake (if desired) and serve!

If you want it more frosting-like… place the sauce in the freezer for about 15 minutes. Remove from the freezer and whip the frosting with a hand blender until fluffy and thick. Carefully frost the cake and serve!

* You can make your own sweetened condensed milk with our recipe here.

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

Recipe submitted by Marillyn, Britt, IA

Submit your recipe here!