Coconut Baked Food Recipes

Gluten Free Peanut Butter Coconut Cookies

photo by recipe author

Servings: 35

2 cups creamy peanut butter (I use organic & no-sugar added)
2/3 organic whole sugar
1/2 cup shredded coconut, unsweetened
2 eggs
2 teaspoon vanilla
2 teaspoon baking powder

1. Preheat oven to 350.

2. In mixer, cream peanut butter and sugar. Add everything else and mix until well combined.

3. With your hands, roll the mixture into little balls (they stay together better if you keep them small)and place on a parchment lined baking sheet. You could roll them in additional sugar.

4. Bake for about 10 minutes. Cookies should still be soft when you take them out of the oven. Let them sit for a few minutes before you take them off the baking sheet.

Recipe submitted by Leslie, Amsterdam, NY

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Coconut Flour Cheese Crackers

photo by recipe author

Servings: about 32 crackers
Preparation Time: 30 minutes

1/2 cup coconut flour
1 organic egg
2 tablespoons grass-fed butter
1 1/2 cups shredded cheddar cheese
Pinch salt

Pre-heat oven to 400 degrees.

Using a high power blender or food processor, blend all ingredients together until they are well combined.

Spread cracker batter over a parchment paper lined cookie sheet. Place another piece of parchment paper on top of mixture and use a rolling pin to thinly spread batter. Gently pull off the parchment paper.

Bake crackers for 10 minutes. Take the crackers out of the oven and score them with a knife or pizza cutter. Return to oven and continue to bake until they are lightly brown and crisp, 5-10 minutes.

Recipe submitted by Tiffany, Junction City, OR

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Johnnycake

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Servings: 4
Preparation Time: 20 minutes

1 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1 large egg
4 tablespoons unsweetened applesauce
1 tablespoon coconut oil, melted

Preheat the oven to 400°F.

Grease an 8 or 9 inch square cake pan.

Mix the cornmeal with the baking powder, salt, and baking soda in a medium bowl.

In a separate, small bowl, combine the milk, egg, applesauce and oil.

Add the wet ingredients to the dry ingredients and mix together.

Pour the mixture into the prepared pan and bake for 15 minutes, or until bread pulls away from the edges of the pan.

Cut into 4 squares and serve.

Nice with ham and/or eggs and a bit of syrup or melted honey.

Recipe submitted by Lois, Sidney

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Healthy Grain Free Zucchini Crackers

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Servings: 25-30 Crackers
Preparation Time: 45 minutes

1/2 cup grated zucchini
2 eggs
3 tablespoons coconut oil
2 tablespoons coconut flour
2 tablespoons blanched almond meal/flour*
1/4 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 350 degrees.

Process all ingredients together in food processor or blender until batter is smooth. Spread batter 1/4 inch thick on a parchment paper lined cookie sheet.

Bake crackers for 15 minutes. Cut crackers into small squares and return to oven. Bake another 15-20 minutes. The crackers on the edges will finish baking first. Remove the outer crackers and continue to bake until all the crackers are crispy. Sprinkle crackers with sea salt and serve.

*To make your own almond meal/flour, grind almonds just until a moist meal consistency is reached. Be careful not to over-blend.

Recipe submitted by Tiffany, Junction City, OR

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Gluten Free Applesauce Cookies

photo by recipe author

Servings: 35
Preparation Time: 15 minutes

2 cups almond flour*
1 cup organic, unsweetened applesauce
1 cup shredded, unsweetened coconut
1/2 cup raisins
2 teaspoons vanilla extract
2 tablespoons cinnamon
4 tablespoons melted coconut oil
1/4 cup maple syrup
3 eggs

Preheat your oven to 350 and throw all of the ingredients into your mixer and blend. After the mixture is well combined, let it sit for a minute or two to firm up.

Place small spoonfuls on a parchment lined cookie sheet (you can space them close together– they don’t spread) and bake for 10 minutes. Makes 35-40 small cookies.

*To make your own almond meal/flour, grind almonds just until a moist meal consistency is reached. Be careful not to over-blend.

Recipe submitted by Leslie, Amsterdam, NY

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Super Moist Zucchini Coffee Cake

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

1 1/2 cups maple syrup
3 extra large eggs
1/2 cup coconut oil
2 1/2 cups organic whole wheat flour
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped pecans
1 cup organic raisins
4 cups peeled, cored and shredded zucchini

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 14 pan, or cover bottom of pan with parchment paper.

2.In a large bowl, blend the syrup, eggs and oil.

3.Sift together flour, spices, salt, and baking soda, and add to egg mixture.

4. Stir in the nuts, raisins, and zucchini.

5. Pour batter into prepared pan and bake for 40 minutes.

6. Serve warm or chilled.

Note: Try adding 1 cup of coconut for additional flavor and texture.

Recipe submitted by Carol, Owen Sound

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Coconutty Cinnamon Banana Bread

photo by recipe author

Servings: 6 mini loaves or 12 muffins
Preparation Time: 10 minutes

8 eggs
2 mashed ripe bananas
2 teaspoons vanilla
5 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup melted coconut oil
5 tablespoons maple syrup or honey
1/2 cup shredded coconut
3/4 cup coconut flour

Preheat oven to 350 degrees F.

Mix all ingredients together until well combined. Pour into mini loaf pans or muffin tins.

Bake for 25-35 minutes (muffins take less time than mini loaves) or until it tests done.

Recipe submitted by Leslie, Amsterdam, NY

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Gluten Free Toasted Coconut & Banana Mini Muffins

Gluten Free Toasted Coconut and Banana Mini Muffins

photo by recipe author

Servings: 24-36
Preparation Time: 30 minutes

1 cup brown rice flour
1/2 cup quinoa flour
1/2 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons chia seeds
1/2 cup coconut oil
1/2 cup organic whole sugar
2 eggs lightly beaten
3 tablespoons maple syrup
6 overripe mashed bananas
coconut chips or flakes for garnish

1. Preheat oven to 350 degrees. Lightly grease mini muffin tins.

2. In large bowl combine the 3 flours, baking powder, salt and chia seeds. In separate bowl cream together coconut oil and sugar. Stir in eggs, maple syrup, and mashed banana until well blended. Add banana mixture to flour mixture and mix batter until just moist. Pour into prepared muffin tins and garnish with coconut chips.

3. Bake in preheated oven for 15-20 minutes or until toothpick inserted comes out clean.

Recipe submitted by Mariette, Deansboro, NY

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