Baked Food Gluten Free Coconut Flour Recipes

Coconut Flour Banana Bread with Maple Nut Butter

Servings: 6-8
Preparation Time: 20 minutes

• 2 large/3 small bananas, ripe and mashed
• 3/4 cup coconut flour
• 6 eggs
• 6 tablespoons butter, melted
• 1/3 cup whole milk, plain yogurt
• 1/4 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• dash of sea salt

Maple Nut Butter

• 1/2 cup walnuts, finely chopped
• 1/2 cup butter
• 1/4 cup maple syrup
• 1/2 teaspoon cinnamon

Preheat the oven to 350 degrees ºF. Grease a 1 pound loaf pan.

Combine all ingredients for bread and blend until thoroughly mixed. Continue blending on medium speed for 1 minute to allow coconut flour to soak up the liquids.

Pour batter into the greased loaf pan and bake for 45-50 minutes or until a tester comes out clean. Allow bread to set and cool slightly before removing from pan. Slice and enjoy topped with a dollop of sweet & creamy maple nut butter!

Maple Nut Butter:

Slice butter and bring to room temperature. Using a food processor or nut chopper, finely chop the walnuts. Add butter, syrup, and cinnamon and whip (with a hand blender) until light and fluffy.

Spread onto freshly baked banana bread!

Recipe submitted by Caroline, Honolulu, HI

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Grain Free Beet Crackers

Servings: 4
Preparation Time: 15 minutes

• 1 cup raw beets, diced
• 2 egg whites*
• 3 tablespoons coconut flour
• 3 tablespoons arrowroot powder
• 1 tablespoon coconut oil**
• 1/2 teaspoon sea salt and any other spices you desire
• Sea salt to sprinkle on top

Preheat oven to 350 degrees ºF.

In a food processor, process the beets until they are pureed or close to it.

Add in the remaining ingredients and pulse until combined.

Pour mixture into a pile onto a piece of parchment paper and place an additional piece of parchment over the top.

Roll out the “dough” until about 1/8 inch thick or more for thicker crackers. Sprinkle the top with kosher salt or other salt of choice.

Bake at 350 for 40-50 minutes. As crackers harden, use a knife or pizza cutter to score the crackers into the desired size. Thinner pieces will be done faster, remove those and continue to cook the rest. You can turn off the oven and let the crackers sit in it until they become completely crunchy.

Quick notes

*I always have extra egg whites, but it may work to use the entire egg. Yolks make things more tender so you may only need one full egg if you do use the yolk.

**Any oil or grass-fed butter will work here. I used expeller press coconut oil to avoid coconut flavor. Olive oil would be good along with macadamia nut or walnut oil.

Recipe submitted by Kate, Highlands Ranch, CO

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Lemon Blueberry Breakfast Bars

Servings: 8

• 1/2 cup coconut flour
• 1/4 cup almond flour*
• 1/3-1/2 cup sugar
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 3 pastured eggs
• 3/4 cup full fat coconut milk**
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup fresh organic blueberries* (or more if you prefer)

Icing:

• 3/4 cup powdered sugar
• 4-5 tablespoons fresh lemon juice
• 1/8 cup non-dairy milk

Preheat oven to 350 degrees ºF.

Combine the flours, sugar, salt and soda in a bowl and set aside.

Beat the eggs, coconut milk and lemon juice in a large bowl.

Combine the flour with the wet ingredients and the zest and mix until all of the clumps are out. Fold in the blueberries.

Bake in preheated oven for about 30 minutes

For the icing:

Place all of the ingredients in a blender and combine. Drizzle over the bars once they have cooled.

Variations

Any berry or combination of berries would work in here. I would cut any berry besides blueberries into smaller pieces.

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

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

Recipe submitted by Kate, Highlands Ranch, CO

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Chocolate Banana Coconut Flour Muffins

Servings: 10 muffins
Preparation Time: 10 to 15 minutes

• 3 ripe bananas (mashed)
• 3 eggs
• 3 tablespoons coconut flour
• 1/3 cup cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil
• 1/4 cup honey

Approximately 1/4 cup chocolate chips

Preheat oven to 350 degrees.

Line muffin tin with liners. Combine all ingredients (except for the chocolate chips) in a mixing bowl. Mix with a paddle attachment until well combined. Fill liners with batter about 2/3 of the way full. Top with chocolate chips.

Bake for approximately 15 to 20 minutes. Cool. Consume.

Recipe submitted by Jenny, Maryville, TN

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