Coconut Baked Food Recipes

Gluten Free Pumpkin Delight Muffins

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

7 eggs
1/2 cup coconut milk*
1/2 cup maple syrup
1 cup pumpkin puree
1 teaspoon vanilla
3/4 cup coconut flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup nuts (I used walnuts and almonds)
10 dates
1 tablespoon date sugar
1 tablespoon finely shredded, unsweetened coconut
1 teaspoon cinnamon

Beat your eggs, Then whip in remaining wet ingredients. Set aside.

In another bowl mix the coconut flour, baking powder, cinnamon and salt. Then add the dry to the wet and mix really well.

Now in your food processor add remaining ingredients. Process until it looks like a crumb mixture, don’t go too long or you’ll end up with a nut butter!

Now, on a table you should have your batter, your toppings, and some pure fruit blackberry jam. You will also need muffin pans and liners.

Preheat your oven to 350 degrees.

Now, in each liner (which you can grease if you want, the batter is sticky) put one tablespoon of batter. Then in the middle put a teaspoon of blackberries, then another tablespoon of batter on top, and finally sprinkle the nut topping on.

Bake for 25 minutes and then let them cool.

While they are cooling melt some dairy-free dark chocolate and then drizzle over your muffins with a spoon.

And then sprinkle on some unsweetened coconut flakes!

And then….ENJOY!!!

Recipe submitted by Junior Chefs, Deer River, MN

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

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Apple Coconut Carrot Bran Muffins

photo by recipe author

Wholesome, moist and delicious, these are wonderful with a glass of milk for breakfast or a quick, satisfying snack. Also a great way to sneak some extra veggies and fruit into your kids unawares. 😉 These freeze and reheat beautifully for make-ahead convenience.

Servings: 12-15
Preparation Time: 30 minutes

1 cup whole wheat flour
1 cup unprocessed oat bran
1 1/4 teaspoon baking soda
1/2 teaspoon salt
2 soy-free eggs
6 tablespoons honey
2 tablespoons molasses
3/4 cup milk
1/4 cup coconut oil, melted
1 cup finely grated carrots
1/2 cup grated or diced baking apples (such as Granny Smith)
1/2 cup shredded coconut or coconut flakes
1/2 cup chopped walnuts (optional)

Preheat oven to 350.

Sift together dry ingredients. In a separate bowl, beat eggs, then whisk in honey, molasses, milk and oil, in that order. Make a well in dry ingredients, pour liquid into the well and stir with a fork or whisk just until combined. Add carrots, apples, coconut and walnuts (if desired).

Pour into greased or paper lined muffin pans, filling each cup about 3/4 full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.

Serve warm with butter and a glass of cold milk – yum!

Recipe submitted by Lydia, Salem, VA

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Coconut Peanut Butter and Jelly Cupcakes

photo by recipe author

Servings: 20-24
Preparation Time: 30 minutes

Cupcakes:

6 tablespoons butter, at room temperature
1 cup creamy or crunchy peanut butter
1 1/3 cups organic whole sugar
3 large eggs
1 tablespoon vanilla bean paste OR vanilla extract
1 tablespoon baking powder
1 teaspoon salt
3 cups all-purpose flour OR 2 1/2 cups whole wheat pastry flour OR 1 1/4 cups coconut flour*
1 cup milk

Peanut Butter Frosting:

1 cup creamy peanut butter
3/4 cup butter, at room temp
1 tablespoon vanilla bean paste OR vanilla extract
1/2 cup maple syrup
1/4 cup coconut flour
3 tablespoons milk

Filling:

1 cup jelly of your choice. DO NOT USE spreadable fruit or a chunky style of jam. The smoother the consistency, the easier it will be to fill.

Cupcake:

Preheat the oven to 350 F. Insert 20-24 liners into a medium cupcake pan(s).

In a large bowl, cream together butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs one at a time. Beat well. Mix in the vanilla. Add the baking powder and salt and mix well.

If using all purpose flour, mix it into the peanut butter mixture, one cup at a time, alternating with the milk. If using either whole wheat or coconut flour, add it in 1/4 cup at a time.

Fill the cupcake liners 2/3 full. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 5 minutes then transfer to wire racks carefully. Cool completely.

Frosting:

Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer, beat until light and fluffy, about 2 minutes. Beat in remaining ingredients. You can add more additional amounts of any of the ingredients to alter the taste and consistency to meet your personal preference.

Assembly Directions:

The easiest method to fill cupcakes is a piping bag and round tip. Fill the piping bag with 1/2 cup of jelly at a time. Insert the pointed tip into the top of the cupcake and slowly squeeze out the jelly. Each cupcake can hold about 3 teaspoons of jelly before it “explodes.” Once you have dispensed the jelly, slowly pull out the tip. It is ok if the jelly oozes out onto the top of the cupcake. The frosting will cover it.

Top cupcakes with frosting using a decorating tip or simply spread on with a spatula.

*If using coconut flour or whole wheat flour, you may not need to use the entire amount listed. Stop adding flour when the batter begins to get “stiff.” You can always add a little more milk to make the consistency more cupcake-like.

Recipe submitted by Jennifer, Orangevale, CA

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Coconut Meringue Cream Pie

photo by recipe author

Servings: 8-10
Preparation Time: 30 minutes

1 coconut oil pie crust, pre-baked and cooled
1 1/4 cups whole sugar
1/4 cup wheat flour
1 teaspoon salt
3 cups milk (or 2 cups milk and 1 cup coconut milk*)
4 eggs, separated
1 teaspoon vanilla
1 1/2 cups dried coconut

1. In large saucepan, combine sugar, flour and salt. Add milk and whisk to combine. Cook over medium heat until beginning to simmer, stirring constantly. After the mixture begins to simmer, cook an additional 2 minutes.

2. In a medium bowl, slightly beat egg yolks. Slowly add one cup of the hot milk mixture to egg yolks and stir to temper them. Add eggs back into saucepan and simmer 3 minutes. Stirring constantly.

3. Add coconut and vanilla and stir. Pour into pie crust and refrigerate overnight.

4. Serve with whipped cream and garnished with toasted coconut. Alternately, pie can be topped with meringue: whip remaining egg whites until soft peaks form. Add two teaspoons of sugar and continue to whip until stiff peaks form. Top pie and bake 7-8 minutes in a 400 degree oven, until slightly browned.

Recipe submitted by Tammy, Union City, TN

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

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Gluten Free Cream Cheese Coffee Cake

photo by recipe author

Preparation Time: 15 minutes
Servings: 8

Filling:

8 ounces cream cheese, room temperature
1 egg
2 teaspoons maple syrup

Cake:

6 eggs
3 tablespoons butter, melted
1/2 cup yogurt
1/4 cup maple syrup
1 teaspoon almond extract
1/2 cup + 1 tablespoon coconut flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pecans, chopped
1 tablespoon maple syrup
1 teaspoon cinnamon

1. Preheat oven to 325 degrees F. Grease one 8-inch round cake pan.

2. Beat together all ingredients for cream cheese filling. Set aside.

3. Combine the first five ingredients for cake then add the dry ingredients through the salt. Mix well.

4. Toss pecans, cinnamon and maple syrup together in a separate bowl.

5. Pour cake batter into pan and drop bits of the pecan mixture throughout batter.

6. Top with cream cheese filling and use a knife or tooth pick to swirl it around.

7. Bake for 25 minutes and let cool before slicing.

Recipe submitted by Carrol, Huntington Beach, CA

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Whole Wheat Sourdough Red Palm Oil Bread

photo by recipe author

Servings: 2 loaves

2 cups fed whole wheat sourdough starter
1 cup warm water
2 teaspoons active dry yeast (optional)
1 tablespoon salt
3 tablespoons red palm oil
1 tablespoon coconut oil
5-6 cups whole wheat flour

Mix starter, water and yeast, letting proof for five to ten minutes. When done, add in salt and oils. When mixed, add in three cups of flour and mix well. Add in enough flour to make a stiff, kneadable dough. Knead until it is nice and elastic, and springs back when you poke it with your finger, about ten minutes. (I’ve found you’ll need to knead sourdough breads a little longer than just regular yeast breads. Another study for me…) When the kneading is done, put the dough in an oiled bowl. Let it rise until double, about two hours, give or take on your location.

When it’s risen, punch down and shape into loaves, and place in greased loaf pans (or if you’re doing round, free-form loaves, a greased stone baking sheet). Let rise again until double, about 1-1/2 hours.

About twenty minutes before it is done rising, heat the oven to 350 degrees. When finished rising, score with a serrated knife if you did free-form loaves and bake. Remove from oven when done and let cool before slicing.

Recipe submitted by Rachel, Costa Rica

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Gluten Free Scandinavian Thumbprint Cookies

photo by recipe author

Servings: 12 cookies
Preparation Time: 20 minutes

1/4 cup coconut oil, liquified
3 tablespoons honey
1/4 cup applesauce
1 tablespoon Chia Seed meal (1 tablespoon meal is equal to about 1/2 tablespoons seeds)
1/2 teaspoon vanilla extract
1/3 cup tapioca flour
1/3 cup almond meal/flour*
1/3 cup coconut flour, sifted

Preheat oven to 350 degrees F.

Add the oil, honey, applesauce, chia seed meal, and vanilla to a bowl and mix with an electric mixer. Then add the tapioca flour, almond flour, and coconut flour. Mix again.

Roll into little balls and place on unbleached parchment paper.

Use your fingers to create an indentation and fill it with raspberry or strawberry jam. Bake in preheated oven for about 15 minutes

*To make your own, simply blend whole almonds in a blender just until a meal forms.

Recipe submitted by Kelly, Longmont, CO

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Gluten Free Chocolate Crinkles

It’s that time of the year again. Well seasoned and not-so-well seasoned cooks are pulling out (maybe even dusting) their cookie sheets and getting ready to bake up a storm of cookies.

If you’re one of them, Chocolate Crinkles must be on your list of to-bakes. Seriously. Their soft, fudgy, chocolate-y, rolled-in-powdered-sugar goodness is just too hard to pass up.

Watch the video here:

Now that wasn’t too hard was it? And aren’t they pretty? It looks like snow.

These cookies are both gluten and dairy free, but they are not limited to those who are gluten and dairy intolerant. They’re really yummy, anyone will enjoy them.

Remember to adjust the bake time on these cookies depending on how large you roll the dough. If they’re smaller then 1 inch, start out at 8 minutes. You want them to be slightly under-baked when you take them out so they can finish cooking all the way while sitting on the cookie sheet. So keep your greedy little fingers to yourself and let them cool (if that’s even possible).

Enjoy everyone!

Sarah:)

Gluten Free Chocolate Crinkles

Gluten Free Chocolate Crinkles Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: yields 3 dozen cookies
Preparation Time: 10 minutes plus chilling time

4 oz bittersweet chocolate, melted
1/2 cup melted coconut oil
1 cup sugar
3 eggs, at room temperature
2 teaspoons vanilla extract
2 cups gluten free flour mix*
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon baking powder
Powdered sugar

Transfer melted chocolate to a medium sized bowl. Whisk in oil and sugar. Mix in eggs, one at a time. Whisk the vanilla in. Mixture should be thick.

Add the flour mix, xanthan gum, salt and baking powder. Mix everything together (should be the consistency of brownie batter). Refrigerate for an hour or more, until the mixture has firmed up.

Preheat oven to 350 degrees F.

Place powdered sugar into a small bowl. Roll dough into small balls (dough should be stiff) and roll in powdered sugar. Place 2 inches apart on a cookie sheet greased with palm shortening, and bake for 10-12 minutes (just until tops feel slightly firm). Let cool on sheet for 3 minutes before removing to wire rack.

*Gluten Free Flour Mix:

Makes 3 cups