Baked Food Gluten Free Coconut Flour Recipes

Gluten Free Banana Almond Muffins

Servings: yields 12
Preparation Time: 10 minutes

3 eggs
1/3 cup raw honey
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup heavy cream
4 tablespoons coconut oil or butter, melted
3 overripe bananas, mashed
2 cups homemade almond flour*
1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt

Topping:

2 tablespoons almond flour
1/4 teaspoon freshly grated nutmeg

Preheat oven to 375 degrees F.

Whisk eggs and honey together in a large bowl until well combined. Add extracts, cream, butter/coconut oil and bananas and whisk until well mixed.

Add remaining ingredients and mix until well combined.

Mix topping ingredients together. Divide muffin batter between 12 paper lined muffin cups and sprinkle with topping.

Bake in preheated oven for 20-25 minutes, or until toothpick inserted into center comes out clean.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe courtesy Sarah Shilhavy

Gluten Free Pumpkin Bread & Muffins

Gluten Free Pumpkin Bread & Muffins (photo by recipe author)

Servings: 12
Preparation Time: 1 hour

1/2 cup coconut flour
1 cup cashew meal or almond flour
2 tablespoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter/ghee or coconut oil, melted
6 eggs (room temp if using coconut oil)
3/4 cup organic pumpkin puree
1 tablespoon vanilla extract
1/2 cup grade B maple syrup or real honey
3/4 cup chocolate chips (optional)

Preheat oven to 350 ÂºF.

In a large mixing bowl, combine dry ingredients. Add in wet ingredients and blend again with your mixer. Mix in chocolate chips if using.

Grease 4 mini loaf pans with coconut oil or 1 large loaf pan or 12 muffin liners. Pour batter into your pans.

Bake times: Mini loaves: 35-40 min. Large loaf: 60-70 min. Muffins: 30-35 min. Check with a toothpick.

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Gluten Free Sandwich Rounds

Squeaky Clean Coconut Wonder Bars Recipe photo

Gluten Free Sandwich Rounds (photo by recipe author)

Servings: 6
Preparation Time: 30 minutes

1/2 cup sprouted flax meal
1/4 cup coconut flour
2 teaspoons baking powder
1 teaspoon organic seasoned salt
1 tablespoon ranch seasoning (optional)
6 organic eggs
1/4 cup melted butter, ghee, or coconut oil
sesame seeds, caraway seeds, or poppy seeds (to sprinkle on top)

Preheat oven to 350 degrees ÂºF. /p>

Grease your muffin top pan(s) very well.

Mix all dry ingredients in a bowl.

Use an electric mixer & add in the eggs and butter/ghee/coconut oil until well combined. Scoop batter into the muffin top pan(s). Use about 1/3 cup for each of the rounds. Flatten with a rubber spatula. Sprinkle on the optional toppings.

Bake for 20-25 minutes. Allow the sandwich rounds to cool. Carefully slice them in half when ready to eat. YUM!

Store in an airtight container in the fridge or freezer.

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Gluten Free Fresh Strawberry Coconut Flour Muffins

Gluten Free Fresh Strawberry Coconut Flour Muffins photo by recipe author

Servings: 18 muffins
Preparation Time: 15 minutes

1 cup coconut flour
2 tablespoons arrowroot powder
1/2 teaspoon salt
1 teaspoon baking soda
8 eggs
3/4 cup honey
2 tablespoons
vanilla
1/4 cup
coconut oil, melted
2 cups fresh strawberries, cut into small pieces

Preheat oven to 350 degrees ºF.

Combine all ingredients except for strawberries. Mix well, making sure to get rid of all lumps in the batter. Gently fold in strawberries.

Grease muffin pans well or use muffin cups. Measure 1/4 cup of batter into each muffin. This makes 18 muffins. Bake 25-30 minutes until muffins are cooked.

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Cheesy Coconut Flour Bacon Biscuits

photo by recipe author

Servings: 9
Preparation Time: 30 minutes

6 eggs
1/4 cup bacon grease or
grass-fed butter/ghee (melted, and slightly cooled)
1 cup shredded cheese, sharp cheddar (preferably raw cheese)
1/4 teaspoon sea
salt
1/4 teaspoon
onion powder
1/4 teaspoon
garlic powder
1/2 cup + 2 tablespoons Tropical Traditions
coconut flour
1 teaspoon baking powder
Herb seasoning of your choice
Optional: 4 slices crunchy bacon, crumbled

Preheat oven to 400 degrees ºF.

Blend eggs, bacon grease, and cheese. Combine coconut flour with baking powder, salt, onion powder, garlic powder.

Combine wet & dry ingredients until uniformly mixed. Stir in the bacon bits.

Drop batter by muffin scoop onto greased cookie sheet or silpat. Flatten slightly with the side of a butter knife or spatula, if desired or for burger buns. Sprinkle with herb seasonings.

Bake in preheated oven for 15-20 minutes.

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Coconut Crumble Topping

photo by recipe author

Servings: Covers a 9″ pie
Preparation Time: 5 minutes

1/2 cup coconut flour
1/2 cup
shredded coconut
2 Tablespoons softened
coconut oil

Place all ingredients in a bowl.

Using hands, mix together.

Sprinkle over the top of your favourite pie/dessert.

Cook as per pie directions – rotating pie if needed to get even browning.

Double recipe for a thicker crumble or to cover a larger area.

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Chunky-Monkey Pumpkin Muffins

photo by recipe author

Servings: 48-60 Muffins
Preparation Time: 20 minutes

You may say, “Whoa! That’s a lot of muffins!” but I say, “Who wants to store ½ a can of pumpkin? These high protein, GF, dairy-free, DELICIOUS, moist, kid-approved muffins are GREAT for breakfast, snacks, dessert, or dinner rolls. They store well in the fridge for days, and reheat well in the toaster oven. You can also store them on the counter for a couple of days! I’m sure they’d freeze well, though I haven’t tried that- they don’t last long enough! Lastly, you can keep the prepared batter for up to two days in the fridge and make a smaller amount of muffins fresh daily- pumpkin muffins one day, and chocolatey chunky-monkey delights the next!

3 heaping cups almond flour
1 heaping cup
coconut flour
1 tablespoon baking soda
1 teaspoon
Himalayan salt
2 teaspoons freshly ground
nutmeg
2 teaspoons ground
ginger
2 teaspoons ground
cinnamon
1 teaspoon ground
cloves
1 teaspoon ground allspice
2 cups very ripe bananas, smashed (about 4 large)
15 oz
pumpkin puree
8 eggs
1/2 cup
coconut oil
1- 1 1/2 cups raw
honey*

Optional Chunky-Monkey Indulgences:

1 cup mini dark
chocolate chips
1/2 cup
shredded coconut
1-2 cups chopped walnuts

Preheat oven to 350 degrees ºF.

Place all of the dry ingredients into a standing mixer and blend thoroughly.

Place bananas, pumpkin and eggs into a blender and blend thoroughly. Melt coconut oil and honey together in a small pan. Add to the blender and blend thoroughly. Add the wet ingredients from the blender to the mixer and mix all ingredients together thoroughly.

These muffins taste like Fall muffins as is, but they taste like chocolate delights when you add some of the Optional Chunky-Monkey goodies!! Once whatever you want is mixed all up, use a large eating spoon and place heaping spoonfuls into large muffin baking cups.

Bake in preheated oven for 30 minutes. Remove and place on cooling rack to cool and store, or eat right away with some grass-fed butter!

Tips:

*If you want to lower the sugar, sub more bananas for the amount of honey you want to replace.

The best bananas to use are those that have really gotten spotted! When they get to that point and you’re not ready to use them YET, you can peel them, place them into a baggie and put them into either the freezer or fridge. In the fridge, they can last up to 4 or 5 days! The sugary liquid will separate, but they are still fine to bake with! In the freezer, they can be used for awesome banana ice cream!

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Gluten Free Fresh Dill Casserole Bread

Gluten Free Fresh Dill Casserole Bread Recipe

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

1 cup almond flour*
1/2 cup coconut flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons active, dry yeast (or one individual package)
2 tablespoons minced, dehydrated onion
about a cup of finely chopped, fresh baby dill
1/2 cup water
1 teaspoon honey
1 cup cottage cheese (preferably full-fat and cultured)
2 tablespoons butter
3 eggs
Optional: extra butter to brush the top of the loaf, and coarse salt

In a medium mixing bowl, stir together the almond flour, coconut flour, salt, baking powder, yeast, and dried onion. Make sure there are no clumps of coconut flour. Stir in the chopped dill.

In a small saucepan, heat the water, honey, cottage cheese, and butter until it is warm and the butter has melted. Stir the warm mixture into the dry ingredients until just incorporated. Stir in the eggs. Oil a standard loaf pan and spread the dough evenly into the pan. Let the dough rise for 45 minutes. It will not double, but it will increase in height.

Preheat the oven to 350 degrees ºF. Bake the bread for 50-60 minutes, or until golden on the edges and top, and the center feels set (not squishy). Remove from the oven and, if desired, brush the top with some additional butter and sprinkle with coarse salt. Let the bread cool for ten minutes before slicing.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Angela, Longmont, CO

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