Baked Food Gluten Free Coconut Flour Recipes

Gluten Free Coconut Macadamia Banana Muffins

photo by recipe author

Servings: 12
Preparation Time: 45 minutes total

2/3 cup raw macadamia nuts, chopped
2/3 cup unsweetened coconut flakes, chopped (or use shredded)
1 cup blanched almond flour
1/4 cup coconut flour
1/2 teaspoon salt
3/4 teaspoon baking soda
2 eggs
3 ripe bananas, peeled and mashed
1/3 cup honey
1/3 cup extra virgin coconut oil, melted and cooled
1 teaspoon lemon juice
1 teaspoon vanilla extract

1. Preheat oven to 350F.

2. Toast macadamia nuts and coconut flakes on a baking sheet in the oven until starting to brown, about 6-8 minutes, stirring every 2-3 minutes.

3. In a medium bowl, combine almond flour, coconut flour, salt and baking soda. In a separate bowl, whisk eggs, mashed banana, honey, coconut oil, lemon juice and vanilla.

4. Pour wet mixture over dry mixture and stir to combine. Add toasted macadamia nuts and coconut.

5. Spoon batter into greased muffin tin and bake for 30 minutes.

*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 Sarah, Marietta, GA

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Gluten Free No Regrets Pumpkin Pie

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Crust:

3/4 cup pecans or pumpkin seeds (grind ’em up real good in the food processor)
1/4 cup ground flax seeds
1/2 cup coconut flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup organic sugar
1/2 cup coconut oil

Filling:

1 1/2 cups pumpkin puree
3 eggs
1/2 – 3/4 cup maple syrup (depending on taste)
1/2 teaspoon salt
1/4 teaspoon allspice
pinch of cayenne
pinch of ground cloves
1 1/2 cups coconut milk*

Crust:

In a food processor, process dry ingredients for crust and add the coconut oil and process until it comes together.

Press into a pie plate or tart pan. Freeze for 15-20 minutes, then bake for 20 minutes at 350 until lightly browned.

Filling:

Mix everything together. Pour into partially baked pie crust. Tap to release bubbles. Bake 45-55 minutes at 325.

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

Recipe submitted by Louise, Portland, OR

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Gluten Free Pumpkin Bread

photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

1 cup almond flour*
1/4 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons pumpkin pie spice
1/2 teaspoon high-quality cinnamon
4 large pastured eggs
1/2 cup coconut oil, melted
1/2 cup pumpkin puree
2 tablespoons maple syrup or honey
10-15 drops vanilla stevia
1/8 cup pumpkin seeds

Preheat oven to 350 F.

1. In a medium bowl, mix the almond and coconut flours together, along with the baking powder, salt, pumpkin pie spice, and cinnamon. Set the dry mixture aside.

2. In a mixer bowl, cream the eggs and the coconut oil together until smooth, then add the pumpkin, maple syrup, and stevia. Mix the wet ingredients until thoroughly combined.

3. Slowly add the dry ingredients. Mix until combined.

4. Oil a small loaf pan with coconut oil and then our batter into pan.

5. Sprinkle the pumpkin seeds on top.

6. Bake at 350 for 35-50 minutes. Check the loaf with a toothpick at 30 minutes. If it doesn’t come out clean, continue baking.

7. Remove from oven and let cool for about an hour before removing from the pan.

8. Let the loaf cool completely before cutting. Use a lightly serrated knife to cut. Serve with lots of real butter!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until a meal consistency is reached.

Recipe submitted by Jessica, Denver, CO

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Gluten Free, Grain-Free Vanilla Raspberry Muffins

Gluten Free Grain Free Vanilla Raspberry Muffins

photo by recipe author

Servings: 24 muffins
Preparation Time: 10 prep, 16 bake

12 eggs
3/4 cup butter, ghee, or coconut oil, melted
3/4 cup honey
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon almond extract
1 cup coconut flour, sifted
1/2 teaspoon baking soda (may be omitted)
fresh or frozen raspberries

Preheat oven to 325 degrees F.

In a large bowl, beat together eggs, butter/ghee/coconut oil, honey, salt, vanilla, and almond extract.

Sift in coconut flour (this helps reduce clumps!). Blend in coconut flour and baking soda, if using. Allow batter to sit for a few minutes to allow coconut flour to absorb the moisture.

Grease muffin tins. Pour batter into tins. In each muffin cup, stir in 3-4 raspberries. (NOTE: If frozen, raspberries do not need to be thawed).

Bake 325 degrees F for 16-18 minutes. Remove from tins and cool. NOTE: Because honey is used as a sweetener, these muffins may brown quickly. The browning does not impact taste.

NOTE: Using raspberries, vanilla extract, and almond extract, you’ll have a hard time convincing your kids that these nutritious coconut-flour muffins aren’t cupcakes! These muffins freeze well.

Recipe submitted by Bethany, Dayton, OH

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Coconutty Cinnamon Banana Bread

photo by recipe author

Servings: 6 mini loaves or 12 muffins
Preparation Time: 10 minutes

8 eggs
2 mashed ripe bananas
2 teaspoons vanilla
5 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup melted coconut oil
5 tablespoons maple syrup or honey
1/2 cup shredded coconut
3/4 cup coconut flour

Preheat oven to 350 degrees F.

Mix all ingredients together until well combined. Pour into mini loaf pans or muffin tins.

Bake for 25-35 minutes (muffins take less time than mini loaves) or until it tests done.

Recipe submitted by Leslie, Amsterdam, NY

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Gluten Free Coconut Chocolate Chip Cookies

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Servings: 9, serving size 1 cookie
Preparation Time: 5 minutes

2 tablespoons coconut flour
1/4 teaspoon unrefined sea salt
3-4 tablespoons organic cane sugar
1/4 teaspoon baking soda
2 tablespoons unsweetened finely shredded coconut flakes
1/3 cup melted coconut oil (cooled)
2 large egg
1/4 cup mini chocolate chips

Recipe: Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Combine coconut flour, salt, sugar, baking soda, shredded coconut in a large bowl and stir well. In a smaller bowl melt coconut oil and allow to cool. Add eggs and mix well with a whisk.

Combine your dry and wet ingredients and mix together until there are no more lumps. Allow to sit for several minutes. Fold in chocolate chips.

Scoop rounded spoonfuls onto the baking sheets. Bake for 12-14 minutes.

Recipe submitted by Halle, Menomonee Falls, WI

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Gluten Free Zucchini Muffins

Gluten Free Zuchinni Muffins

photo by recipe author

Servings: 12
Preparation Time: 35 minutes including cook time

1 cup shredded zucchini
8 eggs
1/2 cup melted coconut oil
5 tablespoons maple syrup
2 teaspoon vanilla extract
3 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup coconut flour
1 teaspoon baking powder

Preheat your oven to 350. Combine everything but the coconut flour and baking powder into your mixing bowl. Mix on low-medium speed until well blended. Next, add your coconut flour and baking powder and mix again. Scrape down the bowl and mix one last time until combined and relatively smooth.

Pour into greased muffin tins and bake for approximately 20-25 minutes (until firm to the touch).

Recipe submitted by Leslie, Amsterdam NY

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Gluten Free Banana-Blackberry Muffins

Gluten Free Banana Blackberry Muffins

photo by recipe author

Servings: 12
Preparation Time: 35 minutes total

2 ripe bananas, mashed
8 eggs
1/2 cup melted coconut oil
5 tablespoons maple syrup
2 teaspoons vanilla extract
3 teaspoons cinnamon
1/2 teaspoon salt
1 cup blackberries
1 teaspoon baking powder
3/4 cup coconut flour

Preheat your oven to 350 degrees F.

Combine everything but the coconut flour and baking powder into your mixing bowl.

Mix on low-medium speed until well blended. Next, add your coconut flour and baking powder and mix again. Scrape down the bowl and mix one last time until combined and relatively smooth.

Pour into greased muffin tins (or silicone) and bake for approximately 20-25 minutes (until firm to the touch).

Recipe submitted by Leslie, Amsterdam, NY

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