Coconut Baked Food Recipes

Gluten Free Drop Biscuits

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation Time: 10 minutes
Servings: 1 dozen biscuits

1/4 cup coconut flour
3/4 cup brown rice flour
2 tablespoons cornstarch
1/2 cup tapioca starch/flour
2 teaspoons sugar
1 1/2 teaspoons xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt (cut back to a generous pinch if using salted butter)
1/3 cup butter or coconut oil, melted
3/4 – 1 cup organic whole raw milk
2 eggs

Preheat over to 375 degrees F. Line a cookie sheet with parchment paper and set aside.

Blend all the dry ingredients together in a medium sized bowl until well mixed.

Make a well in the center of the flour mix and add remaining ingredients, mixing well. Add more milk if dough looks too dry. The dough should be wet and sticky.

Drop rounded spoonfuls of dough onto prepared cookie sheet (you should get 12 biscuits).

Bake in preheated oven for 12-15 minutes or until bottoms are golden brown.

Notes: Experiment with adding shredded cheese and other flavors like garlic powder, onion powder, Italian seasoning, oregano, etc. for a different flavor. A great combo is shredded cheddar cheese and garlic powder! Start out with about 1 cup of shredded cheese and 1/2 -1 teaspoon garlic powder. Enjoy!

Recipe courtesy Sarah Shilhavy

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Coconut Crunch Muffins

Photo by recipe author

Servings: 12
Preparation Time: 10 minutes plus 25-30 minutes baking time

MUFFINS:

3/4 cup half n’ half or whole milk
1/4 cup lemon juice or vinegar
1 cup organic whole sugar
1/3 cup butter, melted
1 egg
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups flour
1 cup coconut flour
1/2 cup flaked coconut, toasted
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups berry mix, frozen

TOPPING:

3/4 cup toasted flaked coconut

1. Preheat oven to 375 degrees F. Grease a 12-cup muffin pan or line with paper liners.

2. MUFFINS: Combine milk and lemon juice in a large bowl; milk will thicken. Whisk in next 5 ingredients until well combined. Add next 5 ingredients. Add frozen fruit and stir lightly until just combined into the batter. Spoon batter into prepared muffin cups.

3. TOPPING: Sprinkle each muffin with 1 tablespoon toasted coconut.

4. Bake in a preheated oven 25-30 minutes or until a toothpick inserted in the center comes out clean. Let muffins sit for 10-15 minutes before removing from pan. Cool on a wire rack.

Recipe submitted by Agnes, Schaumburg, IL

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Rhubarb Strawberry Pie with Coconut Oil Pie Crust

Photo by recipe author

Servings: 8
Preparation Time: 30 minutes

Coconut Oil Pie Crust:

2 cups whole grain spelt flour
1 teaspoon salt
2/3 cup coconut oil (cold)
9 tablespoons cold water

Pie Filling:

1/2 cup organic unbleached flour
1 cup organic whole sugar
1 pound fresh strawberries, halved
1 pound fresh rhubarb, chopped

Recipe: For Coconut Oil Pie Crust:

Sift together flour and salt. Cut in coconut oil with a pastry blender until pieces are size of small peas. Sprinkle water, a tablespoon at a time, over part of mixture. Gently mix with fork; push to one side of bowl. Sprinkle next tablespoon water over dry part; mix lightly. Repeat until all is moistened.

Form into a ball and divide dough in half. Flatten slightly and roll on floured board. Repeat with other half.

For Pie Filling:

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

3. Pour filling into pie crust. Seal edges of top and bottom crust with water.

4. Cut small holes in top to let steam escape.

5. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Recipe submitted by Selena, Bark River, MI

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Orange Coconut Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 3 dozen cookies
Preparation Time: 15 minutes

2 3/4 cup flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup flaked unsweetened dried coconut
1/2 cup Virgin Palm Oil, soft butter consistency
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
Zest of 2 medium sized oranges
4 tablespoons orange juice

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

In a small bowl stir the flour, baking powder, baking soda and coconut together. Set aside.

Beat palm oil, butter and sugar until light and fluffy. Add egg, vanilla extract orange zest and juice. Beat until well incorporated

Blend the dry ingredients into the orange mixture in three stages, mixing just until incorporated.

Drop tablespoon sized balls of dough unto cookie sheets and bake for 7-10 minutes. For a chewy cookie, bake for about 7-8 minutes. The cookies should still be soft and fragile and “gooey” in the middle. Cool on cookie sheets. For a crispy/cakey cookie, bake until lightly browned, about 9-10 minutes.

Note: The Virgin Palm Oil will give an orange color to the cookies due to the high amount of carotenes.

Recipe courtesy Sarah Shilhavy

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Gluten Free Coconut Almond Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 egg (optional)
1/2 cup coconut oil, soft
1/4 cup honey
1 teaspoon almond extract
1 teaspoon vanilla extract
1/3 cup carob chips (optional)
1 3/4 cups almond meal
1/4 cup shredded dried coconut
1/3 cup coconut flour
1/4 cup organic whole sugar

Preheat oven to 300 degrees F.

Combine egg (room temp), coconut oil, honey, almond extract and vanilla extract and mix well. Add carob chips if using. Then add dry ingredients and mix well with wooden spoon.

Roll into walnut sized balls and bake for 5 minutes on a lightly greased cookie sheet. Use a fork to flatten and bake for 10-18 more minutes. Cool on wire rack.

Recipe submitted by Sandy, Ogden, UT

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Gluten Free Toasted Coconut Ginger Blondies

Ahhh….the recipe you’ve all been waiting for. Well, maybe not all of you but some of you for sure.

When I posted the first Toasted Coconut Ginger Blondies recipe I promised a gluten free version. So here it is. I was very happy at how they turned out; creamy and moist with a nice chewy texture and toasty crunch from the toasted coconut on top. My mouth is full of said blondies as I type. Seriously.

You can use something else instead of ginger (like chocolate chips or nuts).But that’s up to you. I just wanted to get rid of the rest of our candied ginger, so in they went.

Were you waiting for this recipe? Are you going to make it now? Tell me, I’d love to hear from you!

Sarah:)

Gluten Free Toasted Coconut Ginger Blondies

Gluten Free Toasted Coconut Ginger Blondies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 20 bars
Preparation Time: 15 minutes

12 tablespoons (1 1/2 stick) salted butter, melted
1 cup brown sugar
4 teaspoons vanilla extract
2 eggs
2 teaspoons organic raw whole milk or coconut milk*
1/2 teaspoon baking powder
1 1/4 cups flour mix (see below)
1/2 cup chopped crystallized ginger
1/2 – 1 cup flaked coconut

Preheat oven to 350 degrees. Lightly grease an 7×11 inch pan with coconut oil.

Mix melted butter and sugar together in a medium sized bowl. Beat in vanilla, eggs and milk until well blended.

Mix remaining ingredients except for the flaked coconut into the egg mix until well blended. Pour into prepared pan and smooth the top out. Sprinkle with flaked coconut.

Bake blondies until golden brown and coconut is toasted, about 20 minutes.

Gluten Free Flour Mix:

1 cup brown rice flour
1/2 cup coconut flour
1/4 cup cornstarch
2 tablespoons tapioca flour/starch
1 1/2 teaspoons xanthan gum

Mix all ingredients together until well blended. Use as directed.

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

Recipe courtesy Sarah Shilhavy

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Gluten Free Poppy Seed Apple Coconut Loaf

Photo by recipe author

Servings: 10
Preparation Time: 10

3 eggs
1/8 cup Coconut Cream Concentrate, melted
1 1/2 tablespoons coconut oil, melted
1/2 cup Poppy Seeds, heaping
1 cup unsweetened apple sauce
1 pinch salt
1/8 cup coconut flakes
zest of 1 lemon
1/8 cup dried pomegranate
1/8 cup dried cranberries
2 teaspoons organic vanilla extract

Pre-heat oven to 350 degrees F.

Beat eggs with a hand mixer until they are very frothy, then add all other ingredients. Mix well and simply pour into your greased and coconut dusted 4 1/2 by 8 1/2 inch loaf pan.

Bake for 30 minutes and let cool for 10 to 15 minutes prior to serving.

If you don’t like the dried fruit, you can substitute it by adding the juice of half a lemon.

Recipe submitted by Josephine, Scottsdale, AZ

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Homemade Matzah

Photo by recipe author

Servings: 6 cookie sheets full
Preparation Time: 20 minutes

1/4 cup coconut oil
1/4 cup raw honey
2 teaspoons salt
3 large organic eggs
1 1/2 cups warm water
6 to 6 1/2 cups organic bread flour*

Heat oven 375 degrees.

In a large mixing bowl, combine the oil, honey, salt, eggs, and water. Stir until well-mixed, then stir in 4 cups of flour. Mix then add more flour as needed and knead into a fairly stiff dough. Divide into 3 pieces.

On a lightly floured surface, roll each piece into a large rectangle. You can make your matzah as thin or as thick as you want; everyone likes it thick (about as thick as pie crust). Cut rolled dough into squares. (I used a knife, though a pizza cutter would be better if you have one.) Place squares onto baking sheets. Prick with a fork. Sprinkle with salt if desired.

Bake it:

For thin matzah, bake 10-11 minutes. For medium matzah, 13-14 minutes. For thick matzah, bake 15-20 minutes or until done. Matzah should be very lightly browned on top. Over-baked matzah will be hard and not very good, so be careful to not bake too long! Removed baked matzah from baking sheet and place on wire rack to cool, covered with a clean towel. Store in an airtight container or bag.

*I used about 1 cup of organic whole wheat flour in place of one cup of the all purpose, to make it a little healthier. I like it with the whole wheat better. I also used the flour I got from Tropical Traditions to make it! The best I’ve used!

Recipe submitted by Ra’chel, South Whitley, IN

Sarah’s Notes: Since this is a bread recipe, you can play around with the whole wheat flour amount, using as much or as little as you want. Just keep in mind that the more whole wheat flour you use the more the water may have to be increased.

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