Coconut Baked Food Recipes

Brandied Coconut Apple Walnut Bread

Decadent and addictive, you’d never guess how wholesome this fabulous bread actually is! Wonderful for a snack, as part of a holiday meal, or for loving gift-giving, this is THE best, moistest and most flavorful apple bread I’ve ever had.

Brandied Coconut Apple Walnut Bread

Photo by recipe author

Servings: 1 loaf
Preparation Time: 20 minutes

1 3/4 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup virgin coconut oil (solid form), or grass-fed butter
1 cup whole sugar (you could easily use less according to taste)
2 soy-free eggs
1/4 cup brandy
1 cup (generous) unpeeled organic apples, freshly shredded or minced
1/2 cup coconut flakes
1/2 cup chopped raisins (even if you don’t normally prefer raisins, consider adding them, as they really add a lot of depth and flavor to this recipe)
1/2 cup chopped walnuts, more to taste

Preheat oven to 350 degrees. Grease and flour a 9×5 bread pan.

Sift first four ingredients together and set aside. Cream together oil or butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir into the wet mixture one at a time in this order: brandy, apples, dry ingredients, coconut, raisins, walnuts. Stir until combined but do not over-mix more than necessary.

Spread mixture evenly in pan. Bake for one hour or until a toothpick comes out clean in the center.

Allow to cool for 10 minutes in the pan, then use a butter knife to gently loosen the edges and turn out on a cooling rack to cool completely. Cuts best with a serrated knife and gentle sawing motion when cool – if you can wait that long! Enjoy with a nice glass of cold milk or good coffee.

Makes your house smell wonderful and keeps for days in the fridge – IF it lasts that long! 🙂

Recipe submitted by Lydia, Salem, VA

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Gluten Free Molasses Cookies

Photo by recipe author

Servings: 25-30 cookies
Preparation Time: 15 minutes

3/4 cup coconut oil
1/4 cup molasses
1 cup organic sugar
1 egg
1 1/2 cups almond meal*
1/2 cup coconut flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon

Mix coconut oil, molasses, sugar and egg together with a fork.

Mix almond meal, coconut flour, baking soda, salt, cloves, ginger and cinnamon in a separate bowl and mix well.

Combine the 2 mixtures and mix with a spoon to form a dough. Chill dough in the refrigerator for 30-60 minutes.

Preheat oven to 350 degrees F.

Roll into 1-inch balls and dip in sugar (optional). Place on a cookie sheet lined with parchment. Bake for about 8 minutes in preheated oven.

* You can make your own almond meal by grinding almonds in a blender until it forms a meal. Be careful not to over process the mixture or else you will get almond butter!

Recipe submitted by Carol, Libertyville, IL

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Whole Wheat Coconut Oil Banana Bread

Photo by recipe author

Servings: One loaf
Preparation Time: 15 minutes

1 cup sugar (or to taste)
1/3 cup virgin coconut oil
2 eggs
2 cups mashed bananas (5-6 medium)
1/3 cup water
1 2/3 cups soft whole wheat flour
1 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped nuts (such as walnuts or pecans)
1 cup shredded coconut

Heat oven to 350 degrees. Grease the bottoms only of one loaf pan (or other baking dish) with extra coconut oil and set aside.

Mix sugar and coconut oil until blended. Add in the eggs, one at a time, blending well after each one. Add the bananas and water; then after that is blended, add in the rest of the ingredients except nuts and coconut just until moistened. Stir in nuts and coconut, then pour into the loaf pan.

Bake until toothpick or a knife inserted in the middle of loaf comes out clean, about one hour. Let it cool for about five minutes; remove from pans to wire rack and cool completely before slicing.

Recipe submitted by Rachel, Costa Rica

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Pumpkin Gingerbread

Gingerbread is great. It has sugar and spice and everything nice. And since pumpkin is nice, it belongs in this bread.

This bread is incredibly moist, mostly thanks to the pumpkin. It also has a nice amount of spice and sugar. You can probably use 100% whole wheat flour if you want, but I haven’t tried that yet.

By the way, you can add some nutmeg or cloves in here if it suites your fancy. I didn’t even think about that when I was making it. Neither did I miss it, but you might.

Thanks for stopping by! Hope you all enjoy the bread.

Sarah:)

Pumpkin Gingerbread

Pumpkin Gingerbread

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1 loaf
Preparation Time: 15 minutes

1/2 cup coconut oil, melted
1/2 cup brown sugar
1/4 cup granulated sugar
2 eggs
1/3 cup milk
1 cup pumpkin
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cup whole wheat flour
3/4 cup organic unbleached all purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 325 degrees F. Grease a loaf pan with extra coconut oil

In a medium sized bowl, oil, sugars and egg. Whisk until smooth. Add milk to blend. Whisk in pumpkin and spices.

In another bowl combine remaining ingredients and stir to combine. Add to pumpkin mixture and whisk just until blended, but still on the lumpy side.

Pour batter into pan and bake in preheated oven for about 1 hour, or until toothpick inserted into center comes out clean.

Recipe courtesy Sarah Shilhavy

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Gluten Free Coconut Flour Pie Crust

This gluten free pie crust isn’t like a regular, flaky pie crust (I’m still working on that one). It’s more like a cookie….almost. It has a bit of crunch, a little sweetness, and buttery all around.

It’s multipurpose too. The picture here shows a pumpkin pie filling, but you can use it in any recipe that calls for pie crust. If using it in a sweet recipe, you can add more honey to taste if you like. If you’re going for a savory filling, leave the honey be.

While you’re making this, mold it into the pie plate almost like you would like a graham cracker crust. The dough is going to be soft and delicate so you’ll need to press it into shape. And by the way, the 1/2 cup of shredded coconut can be taken out if you don’t want that extra “coconuttyness.”

Oh, and if you need a pre-baked pie crust, bake this at 350 degrees F for about….15 minutes maybe? Just keep an eye on it and take it out when it’s a nice light golden color. It’ll vary from oven to oven.

I have another fall recipe coming very soon, so stay tuned!

Sarah:)

Gluten Free Coconut Flour Pie Crust

Gluten Free Coconut Flour Pie Crust

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1/4 cup cold butter
2 tablespoons Virgin Coconut Oil, solid
1 cup coconut flour
2 eggs
1 teaspoon honey
pinch of Himalayan salt
1/2 cup shredded coconut
1 tablespoon water
1 egg white-beaten

In a medium sized bowl cut the butter and coconut oil into the coconut flour until mixture resembles irregular pea sized clumps. Add remaining ingredients except egg white. Mix together with your hands until a soft dough has formed. Pat dough into a 9 inch pie pan. When you are done forming the crust, take the egg white and beat it with a fork until frothy. With a pastry brush, brush the crust with the egg white just before filling.

Recipe by Sarah Shilhavy

Coconut Apple Crisp

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6

4 medium apples, cut into 1/4 inch slices
Shredded or flaked dried coconut, optional
3/4 cup brown sugar
2/3 to 3/4 cup flour
1/2 cup rolled oats
1/3 cup coconut oil, at soft butter consistency
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg

Heat the oven to 375 degrees.

If desired, mix the apples and dried coconut together (or you can sprinkle the coconut on the crumb topping later). Arrange the apples in a greased 13×9×2 inch baking pan.

Mix the remaining ingredients and then sprinkle it over the apples in the pan. Sprinkle coconut on top if not used earlier.

Bake this wonderful surprise for about 30 minutes, until it turns a golden brown on the top. Serve it warm, if you want, or you can wait until it is cooled. Serve it with vanilla ice cream or whipped cream. (Make sure it’s a big dollop or scoop – it makes it all the better!)

*I actually make double the topping because it’s never enough.

Recipe submitted by Ra’chel, Heredia, Costa Rica

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Pumpkin Chocolate Chip Muffins

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 24 muffins
Preparation Time: 15 minutes

3/4 cup whole sugar
1/2 cup coconut oil, melted
4 eggs
2/3 cup whole milk
2 cups pumpkin
1 1/2 cups organic unbleached all-purpose flour
1 1/2 cups whole wheat flour*
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger (optional)
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
1 cup chocolate chips

Preheat the oven to 400 degrees F. Line muffin pans with paper liners.

Beat sugar, oil and eggs together. Whisk in milk and pumpkin.

In separate bowl mix together remaining ingredients. Add to pumpkin mixture and stir just until combined (batter should still be on the lumpy side).

Divide batter between the muffin cups and bake in preheated oven for 15-20 minutes, or until toothpick inserted into middle of muffin comes out clean.

*You can use 100 % whole wheat flour if you want.

Recipe courtesy Sarah Shilhavy

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Creamy Pumpkin Pie

Hi there!

Do you need a good pumpkin pie recipe for Thanksgiving that doesn’t contain sweetened condensed milk? If so, I have one for you today. It’s super creamy, not too sweet, the spices won’t punch you in the face, and you’re going to love it. Just don’t forget the whipped cream.

When you make this pie, remember 3 very important things:

One: Make the crust shell high, as this has a lot of filling and the crust will shrink while baking.

Two: Make sure your cream cheese, pumpkin, eggs, and heavy cream are at room temperature. Especially the cream cheese. This allows all the ingredients to blend and not leave any stubborn clumps.

Three: Enjoy! Devour. Share. With lots of whipped cream. Did I mention that already?

Stay tuned for more fall themed recipes this week! There’s lots more coming, so check back often.

Sarah 🙂

Creamy Pumpkin Pie

Creamy Pumpkin Pie

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

8 oz cream cheese, softened
2 cups pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
Pinch salt
3/4 cup sugar
1 1/2 teaspoons vanilla extract
2 eggs, at room temp
2 tablespoons coconut oil, melted (optional)
1 cup heavy cream
1 recipe coconut oil pie crust

Preheat the oven to 350 degrees F.

Place prepared pie crust into a 9 inch pie plate and decorate edges as desired. Place in refrigerator while oven is preheating. Let rest for about 2 minutes out a room temperature before baking.

Prick shell all over generously with a fork and fill with pie weights or spoons and/or forks (to prevent shrinking). Bake for 15-20 minutes, until crust is drier and beginning to slightly brown. Remove weights and set aside.

Meanwhile, beat cream cheese with an electric mixer. Add pumpkin, spices and salt and beat until combined. Beat in sugar. Add remaining ingredients and beat until well combined.

Pour the filling into the baked pie crust and bake in preheated oven for 50 minutes, or until center is just set (it’s okay if it still jiggles a little). Cool completely and serve with freshly whipped cream.

Recipe courtesy Sarah Shilhavy

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