Coconut Baked Food Recipes

This is a wonderful, gluten-free/casein-free bread. The honey can be cut in half to yield a lighter bread, otherwise it’s very much a cake. Sugar can be substituted (2/3 cup sugar = 1/2 cup honey).

For Bread:

3 bananas
3 eggs
1/2 cup raw honey
1/2 cup coconut oil
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon Himalayan salt
dash cinnamon
1 cup organic coconut flakes
2 1/2 cups almond meal (or 2 cups almond butter)
1 cup walnuts, optional

For Frosting:

1 banana
1/2 cup coconut oil, liquid
3 cups powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon Himalayan salt

1. Preheat oven to 350 F. Using a hand mixer, mash bananas.

2. Add 3 eggs and beat until frothy, 3-5 min.

3. Add honey, oil, baking soda, vanilla, salt, and cinnamon and mix until incorporated, 1-3 minutes.

4. Add coconut flakes and almond meal, and mix well, 1-3 minutes. If using walnuts, add now.

5. Bake for 30 minutes in a casserole dish centered in the oven so the bread will bake evenly. If using mini-cupcake tins bake for 12 min, regular size cupcake tins bake for 20 minutes. This is also great in a loaf pan; bake at 325 F for 40 min or until tester comes out clean.

While the cake is baking, prepare the frosting.

1. Using the hand mixer, mash the bananas.

2. Add the oil, sugar, vanilla and salt and mix until smooth. Set this aside until the bread has cooled, and then frost.

Recipe submitted by Marisa, San Jose, CA

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Zucchini Bread

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3 organic brown eggs
1 cup organic expeller-pressed coconut oil
1 cup raw honey
1 teaspoon vanilla extract
2 cups grated zucchini
1/2 cup spelt flour
1/2 cup oat flour
2 cups whole wheat flour
3 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 350 F degrees. Grease 2 loaf pans with extra coconut oil and set aside.

Beat eggs, oil, honey and vanilla extract together until well blended. Add grated zucchini. Mix dry ingredients together and stir into zucchini mixture.

Pour into prepared pans and bake for 50-60 minutes.

Recipe submitted by Jenny, Granger, IN

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Pumpkin Chocolate Chip Cookies

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Yield: 3 dozen

3/4 cup virgin coconut oil
1/4 cup butter
3/4 cup organic whole cane sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup organic spelt flour
1/4 cup organic coconut flour
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 cup pecan meal, or finely chopped pecans
1 cup canned pumpkin
1/4 cup water
1 1/2 cups semisweet chocolate chips

Preheat oven to 350 degrees.

In a mixing bowl, cream coconut oil, butter and sugar. Beat in egg and vanilla. Combine flours, oats, baking soda, cinnamon, ginger, and pecans. Stir into creamed mixture alternately with pumpkin and water mixture. Fold in chocolate chips.

Drop by tablespoonfuls onto greased baking sheet. Bake in preheated oven for 8-10 minutes or until lightly browned on bottom of cookie.

Recipe submitted by Martha, Battle Creek, MI

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Scottish Shortbread with Coconut Flour

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I cut mine in a long diamond shape – they are wonderful for the holidays and everyone seemed to like the ones I used the coconut flour in more than the traditional recipe.

8 ounces butter, room temperature
1/2 cup powdered sugar
1 cup all-purpose flour
1 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Coconut oil

Preheat oven to 325° F. Lightly grease cookie sheet(s) with coconut oil and set aside.

Combine all ingredients; use hands to knead until ingredients are blended. Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes). Place on prepared cookie sheets.

Bake in preheated oven for about 20 minutes, or until lightly browned. Cut into wedges while warm or break apart.

Note: if the shortbread cools down too long it will be hard to cut, will start to break apart – if this happens just put your pan back in the oven for a couple of minutes and then cut.

Recipe submitted by Karen, Melbourne, FL

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Coconut Blondies with Almonds and Dates

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1/2 cup rolled oats ground into flour (makes 1/3 cup)
1/3 cup coconut flour
1/3 cup spelt flour
1/2 cup coconut flakes
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon salt
1/4 cup + 2 tablespoons coconut oil
1/4 cup raw honey
1/4 cup pitted and chopped dates*
1/2 cup apple sauce
1 1/4 teaspoons vanilla extract
3/4 – 1 cup chopped almonds, divided in half
Coconut oil, for greasing

Heat oven to 350 F. Line bottom and sides of 8×8 pan with aluminum foil and grease with extra coconut oil. Leave a 2 inch overhang of foil around at least two sides of the pan.

Wisk together the flours, coconut flakes, baking powder and salt in a small bowl. Set aside.

Place coconut oil, honey and dates into small saucepan over low heat and melt coconut oil, stirring constantly. Pour into large bowl. Add apple sauce, vanilla, and dry ingredients; mix well. Fold in half of the chopped almonds. Batter will be very stiff.

Pour batter into prepared pan and spread evenly with spatula. Top with remaining almonds.

Bake until a wooden tooth pick inserted in center comes out with a few crumbs, but not wet. 18-20 minutes.

Cool in pan on wire rack 15 minutes. Lift out foil and cool completely on rack. Remove foil and cut into squares.

Store in air-tight container. Will keep for three days this way. Put in fridge and they will keep much longer, if they last that long!

*You can omit the dates and increase the honey by 1/4 cup.

Recipe submitted by Sandra, Inyokern, CA

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Coconut Cornbread

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Gluten-free, dairy-free, egg-free

1 cup cornmeal
1 cup rice flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon xanthan gum
1 tablespoon ground flax
3 tablespoons boiling water
1/4 cup coconut oil, solid
1 cup almond milk or coconut milk*
1/4 cup honey, or less

Preheat oven to 425 degrees.

Sift together first 5 ingredients. Mix flax and boiling water together and let sit for 5 minutes until it reaches an egg-like consistency.

Add coconut oil to dry ingredients and mix together with your fingers (or a pastry cutter) until it becomes a course meal. Mix flax mixture, honey and almond or coconut milk together and add to dry mixture. Mix just until combined.

Pour into an 8 inch square pan or muffin tins greased with coconut oil. Bake for 20-25 minutes in preheated oven.

*For coconut cream milk mix approximately 2 1/2 teaspoons coconut cream concentrate with 1 cup water or make homemade coconut milk.

Recipe submitted by Carlee, Salem, OR

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Coconut Cream Chocolate Chip Cookies

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Gluten Free

4 eggs
2 tablespoons coconut oil
3/4 cup raw honey OR 1 cup organic sugar
16 oz. (2 cups) Coconut Cream Concentrate
1 tablespoon vanilla extract
1 teaspoon baking soda
1/2 cup chocolate chips, optional
1 cup walnuts or pecans, optional

Preheat oven to 350 degrees.

1. Beat oil and sugar (or honey) together (5 min), then add eggs, one at a time until completely incorporated, then mix for another 2-3 min.

2. Add coconut cream concentrate, vanilla and baking soda, mix 3 minutes until well combined and no specks of coconut cream concentrate are noticeable (completely incorporated).

3. Add optional ingredients of your choice. Bake in large spoonfuls (ice cream scoop-size) for 15 min, or small spoonfuls for 8-10 min.

4. ENJOY! Yum!

Note: For a “chunkier” cookie omit the 2 tablespoons coconut oil. The oil is necessary for “spreadability.”

Recipe submitted by Marisa, San Jose, CA

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