Coconut Baked Food Recipes

Gluten-free Chocolate Chip Banana Coconut Muffins

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3/4 cup coconut flour
3/4 cup white rice flour
1/3 cup organic white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, melted
1/4 cup coconut oil, melted
1 cup unsweetened almond or rice milk
2 large eggs
1 cup mashed ripe bananas (about 2 large)
1/2 cup dried coconut
3/4 cup semi-sweet chocolate chips
1/2 cup chopped walnuts or other preferred nuts

Preheat oven to 350 degrees. Line twelve regular muffin cups with muffin liners (optional) or grease with coconut oil. Or use jumbo muffin tins (makes 6).

Mix flours, sugar, baking powder and salt in a large bowl and set aside. Melt butter and coconut oil; add milk and eggs to melted oils and whisk together. Mix in mashed bananas.

Pour banana mixture into dry ingredients, and then add dried coconut, chocolate chips and walnuts. Stir just until blended (do not over mix). Divide batter among muffin cups.

Bake until tops are golden brown and tester inserted into center comes out with some melted chocolate attached and dry crumbs, about 20 for the regular sized muffins, and about 30 minutes for jumbo muffins. Let muffins cool in pans, and then remove.

Recipe submitted by Jean, St. Cloud, MN

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Bodaciously Healthy Coconut Muffins

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2 ½ cups oatmeal
1 cup graham flour
½ cup coconut flour
1 cup ground flaxseeds
1 ½ cups coconut flakes
2 tablespoons baking powder
¾ tablespoon baking soda
¾ cups coconut oil
1 cup honey
½ cup raw sugar
4 beaten eggs
½ quart buttermilk
Cinnamon sugar, optional

Preheat oven to 325 degrees.

Combine all dry ingredients and cut in coconut oil. Stir in remaining ingredients just until well blended. Spoon into muffin tins and sprinkle with cinnamon sugar if desired.

Bake in preheated oven for 30 minutes until golden brown.

Recipe submitted by Robert, Loxley, AL

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Chocolate Coconut Gluten Free Protein Bar

1/2 cup coconut oil
2-4 tablespoons sweetener of your choice (ex: whole sugar, maple syrup, honey, etc.)
4 eggs
4 tablespoons cocoa powder
1/2 teaspoon vanilla, optional
1/8 teaspoon salt
1 cup grated or flaked dried coconut, unsweetened
1/2 cup chia seeds
1/2 cup chocolate whey powder, optional
1 cup coconut flour

Preheat oven to 375. Grease cookie sheet(s) with extra coconut oil.

Melt oil if needed and in a large bowl stir in remaining ingredients with the oil until well blended. Place spoon sized mounds unto prepared cookie sheets and pat down slightly into bars.

Bake in preheated oven for 14-15 minutes. Don’t overcook.

Recipe submitted by Virginia, Circle, MT

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Amaranth Whole Wheat Muffins

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½ cup whole wheat pastry flour
1 cup organic amaranth flour
2 teaspoons baking powder
¼ teaspoon salt
1 egg
½ cup water mixed with 1.5 tablespoons coconut cream concentrate
1 teaspoon vanilla
¼ cup coconut oil
¼ cup honey
½ cup organic raisins
½ cup chopped almonds or ¼ cup almonds and ¼ cup hazelnuts

Preheat oven to 350°F. Grease muffin tins or line with paper liners.

In a large bowl, mix together whole wheat flour, amaranth flour, baking powder and salt.

In another bowl, beat egg, water with coconut cream concentrate, vanilla, oil and honey together. Gradually mix the flour mixture into the liquid mixture. Stir everything well. Stir in raisins and chopped nuts. Fill muffin tins 3/4 full and bake for about 20 minutes or until they become golden.

Makes 12 muffins. Bon appetite!

Recipe submitted by Tanya, Austin, TX

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Amazing Coconut Carrot Cake

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3 cups shredded carrots
1 ½ cups whole wheat flour, fresh ground if possible
½ cup coconut flour
¼ cup whole organic sugar
3 teaspoons baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¾ cup pecans – optional
¾ cup dried shredded coconut – optional
4 eggs
1 ½ cups honey
1 ½ cups warm liquid coconut oil
1 ¼ teaspoons vanilla
1 8 ounce can crushed pineapple, un-drained

Preheat oven to 350 degrees.

Combine all dry ingredients together in a large bowl. Add all remaining ingredients and stir until well combined. Pour into un-greased 9×13 inch baking pan and bake for 50 minutes or until tester inserted in center of cake comes out clean. Cool.

Optional Icings:

Cream Cheese Icing

8 ounces organic cream cheese
4 ounces soft organic butter
½ cup brown rice syrup
1 tablespoon vanilla extract
Coconut flour

Cream everything together until well blended and thicken with a few tablespoons of coconut flour.

Coconut Cream Icing

½ cup coconut cream concentrate
½ cup butter
¾ cup honey

Beat all ingredients together and drizzle over cake. Icing will separate if left to sit for long, but can just be re-stirred.

Golden Raisin Icing

1 cup chopped golden raisins
½ cup chopped dates, soaked with raisins for 1 hour in orange juice, drained
½ cup chopped pecans
½ cup honey

Beat all ingredients together and spread over warm cake and serve. REALLY GOOD!

Recipe submitted by Amy, Warrior, AL

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Crispy Coconut Granola

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Dry ingredients:

4 cups rolled oats
3 cups crispy brown rice cereal
2 cups coconut flakes
1 cup wheat germ, toasted
1 1/2 cup nuts
3/4 cup flax seed, ground
1/2 cup sesame seed, toasted and ground
1/3 cup millet, toasted
3/4 cup dry fruit optional
1/2 tsp salt

Wet ingredients:

2/3 cup coconut oil
2/3 cup rice syrup
2 tsp vanilla extract

Mix together the dry ingredients in a large bowl and set aside. Melt coconut oil. Add rice syrup and vanilla extract to the coconut oil. Pour mixture over the dry ingredients and gently mix the wet ingredients into the dry. It will take a while until it is well distributed.

If you like moist granola you can eat it at this stage. If you like it dry it can be baked at 300 degrees for 15 – 30 minutes. Set the timer to stir and check it every 10 minutes. Add the dried fruit after it has baked.

If you like sweeter granola, replace some of the rice syrup with honey.

Recipe submitted by Kristel, Traverse City, MI.

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Quick Banana Nut Muffins

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½ cup coconut oil
1 cup organic whole sugar
1 egg
3 – 4 very ripe bananas – mashed
2 cups flour
1 teaspoon baking soda
1 cup walnuts

Preheat oven to 425 degrees.

Beat oil, sugar and egg together and stir in bananas. Add flour, baking soda and walnuts and stir until combined. Pour/spoon into muffin tins and bake for 16 minutes or until tester inserted in center of muffin comes out clean.

Recipe submitted by Nicole, Greenfield Center, VT

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Quick Breakfast Sweet Biscuits

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1 cup all-purpose flour
1 + ¼ teaspoon baking powder, aluminum-free
½ teaspoon salt
3 tablespoons coconut oil – cold
3/8 cup whole milk
1/4 teaspoon vanilla extract
1 teaspoon organic cinnamon
¼ cup raw sugar
raisins and nuts, may pre-soak raisins in hot water

Preheat oven to 400 degrees.

Combine flour, baking powder and salt together in a large bowl. Cut the cold coconut oil in until the mixture resembles coarse cornmeal. Add milk and vanilla and stir until just combined. Gather dough into a ball and divide in half.

On a floured surface, press or roll out each half to a 7×5 inch rectangle. On one half, sprinkle the cinnamon, sugar, raisins and nuts evenly over top. Cover with the other half of dough and press slightly. Cut dough into 6 equal squares by cutting once lengthwise down the middle then two cuts across.

Place on a small baking sheet, lightly greased and bake for about 10 minutes. Serve with scrambled eggs and drizzle with honey or eat plain.

Recipe submitted by Laura, Cleveland, GA

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