Baked Food Gluten Free Coconut Flour Recipes

Gluten Free Cinnamon Raisin Bread

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1/4 cup coconut flour
3 tablespoons flax meal
2 tablespoons garbanzo bean flour
1 tablespoon quinoa flour
1 teaspoon baking powder, aluminum free
1 teaspoon ground cinnamon
1/4 teaspoon Himalayan salt
1/4 teaspoon stevia extract powder
2 tablespoons honey
1/3 cup raisins
2 eggs
1 egg white
2 tablespoons melted butter or coconut oil (can be left out)
1/2 cup almond milk

Sift the flours, baking powder, cinnamon and stevia together in a medium bowl. Mix in the salt and honey.

In another larger bowl, beat eggs and slowly add the almond milk. Stir in the melted oil or butter. Add the flour mixture while mixing. Blend well with an electric mixer to make a smooth and pourable batter. Stir in raisins.

In a greased 4x3x2″ loaf pan, pour batter evenly. Bake on 400 degrees F for around an hour, or until a fork inserted in the center comes out clean.

Cut into 6-8 small slices.

Recipe submitted by Brandon, Houston, TX

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Gluten Free Maple Pecan Coconut Shortbread Cookies

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Servings: approx. 6 dozen
Preparation Time: 15 minutes

1 cup organic whole sugar
3/4 cup pure maple syrup
2 cups coconut oil
3 tsp. vanilla extract
2 eggs
2 1/2 cups gluten free flour*
2 1/2 cups coconut flour
1 1/2 cups chopped pecans

Preheat oven to 375 degrees F.

In large bowl, beat sugar, syrup and coconut oil until light and fluffy. Blend in vanilla and eggs. Stir in flour until well blended. Evenly stir in pecans.

Roll dough into 1 inch balls and place 2 inches apart on ungreased cookie sheet. With fork dipped in flour, flatten to about 1/4 inch thickness or roll dough to 1/4 inch thickness and cut with cookie cutters.

Bake for 7-9 minutes or until light golden brown. Enjoy these delicious cookies!

*Use flour blend of choice for this recipe, but here are a few suggestions: Flour mix one, flour mix two, flour mix three, flour mix four.

Recipe submitted by Elizabeth, Indianapolis, IN

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Gluten Free Chunky Monkey Muffins

Gluten Free Chunky Monkey Muffins photo

photo by recipe author

Servings: 12 muffins
Preparation Time: 15 minutes

1/2 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
6 eggs
1/3-1/2 cup honey or sugar
1/3 cup palm shortening or coconut oil, melted
1 tablespoon vanilla
3/4 cup mashed bananas
1/2 cup chopped crispy pecans
1/3 cup coconut flakes
1/3 cup chopped dark chocolate (optional)

Preheat oven to 350 F and greased the muffin pans.

In a small bowl, mix together coconut flour, sea salt and baking soda. In a large bowl, mix together eggs, honey or sugar, palm shortening, and vanilla. Mix the dry ingredients with the wet till thoroughly mixed. Fold in mashed bananas, pecans, coconut flakes and chocolate.

Scoop batter into muffin tins to 3/4 full, top with more pecans (optional) and bake for 20-30 minutes. When done, let it cool and serve with a big glass of milk!

Recipe submitted by Marillyn, Britt, IA

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Gluten Free Pumpkin Delight Muffins

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

7 eggs
1/2 cup coconut milk*
1/2 cup maple syrup
1 cup pumpkin puree
1 teaspoon vanilla
3/4 cup coconut flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup nuts (I used walnuts and almonds)
10 dates
1 tablespoon date sugar
1 tablespoon finely shredded, unsweetened coconut
1 teaspoon cinnamon

Beat your eggs, Then whip in remaining wet ingredients. Set aside.

In another bowl mix the coconut flour, baking powder, cinnamon and salt. Then add the dry to the wet and mix really well.

Now in your food processor add remaining ingredients. Process until it looks like a crumb mixture, don’t go too long or you’ll end up with a nut butter!

Now, on a table you should have your batter, your toppings, and some pure fruit blackberry jam. You will also need muffin pans and liners.

Preheat your oven to 350 degrees.

Now, in each liner (which you can grease if you want, the batter is sticky) put one tablespoon of batter. Then in the middle put a teaspoon of blackberries, then another tablespoon of batter on top, and finally sprinkle the nut topping on.

Bake for 25 minutes and then let them cool.

While they are cooling melt some dairy-free dark chocolate and then drizzle over your muffins with a spoon.

And then sprinkle on some unsweetened coconut flakes!

And then….ENJOY!!!

Recipe submitted by Junior Chefs, Deer River, MN

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

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Coconut Peanut Butter and Jelly Cupcakes

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Servings: 20-24
Preparation Time: 30 minutes

Cupcakes:

6 tablespoons butter, at room temperature
1 cup creamy or crunchy peanut butter
1 1/3 cups organic whole sugar
3 large eggs
1 tablespoon vanilla bean paste OR vanilla extract
1 tablespoon baking powder
1 teaspoon salt
3 cups all-purpose flour OR 2 1/2 cups whole wheat pastry flour OR 1 1/4 cups coconut flour*
1 cup milk

Peanut Butter Frosting:

1 cup creamy peanut butter
3/4 cup butter, at room temp
1 tablespoon vanilla bean paste OR vanilla extract
1/2 cup maple syrup
1/4 cup coconut flour
3 tablespoons milk

Filling:

1 cup jelly of your choice. DO NOT USE spreadable fruit or a chunky style of jam. The smoother the consistency, the easier it will be to fill.

Cupcake:

Preheat the oven to 350 F. Insert 20-24 liners into a medium cupcake pan(s).

In a large bowl, cream together butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs one at a time. Beat well. Mix in the vanilla. Add the baking powder and salt and mix well.

If using all purpose flour, mix it into the peanut butter mixture, one cup at a time, alternating with the milk. If using either whole wheat or coconut flour, add it in 1/4 cup at a time.

Fill the cupcake liners 2/3 full. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 5 minutes then transfer to wire racks carefully. Cool completely.

Frosting:

Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer, beat until light and fluffy, about 2 minutes. Beat in remaining ingredients. You can add more additional amounts of any of the ingredients to alter the taste and consistency to meet your personal preference.

Assembly Directions:

The easiest method to fill cupcakes is a piping bag and round tip. Fill the piping bag with 1/2 cup of jelly at a time. Insert the pointed tip into the top of the cupcake and slowly squeeze out the jelly. Each cupcake can hold about 3 teaspoons of jelly before it “explodes.” Once you have dispensed the jelly, slowly pull out the tip. It is ok if the jelly oozes out onto the top of the cupcake. The frosting will cover it.

Top cupcakes with frosting using a decorating tip or simply spread on with a spatula.

*If using coconut flour or whole wheat flour, you may not need to use the entire amount listed. Stop adding flour when the batter begins to get “stiff.” You can always add a little more milk to make the consistency more cupcake-like.

Recipe submitted by Jennifer, Orangevale, CA

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Gluten Free Cream Cheese Coffee Cake

photo by recipe author

Preparation Time: 15 minutes
Servings: 8

Filling:

8 ounces cream cheese, room temperature
1 egg
2 teaspoons maple syrup

Cake:

6 eggs
3 tablespoons butter, melted
1/2 cup yogurt
1/4 cup maple syrup
1 teaspoon almond extract
1/2 cup + 1 tablespoon coconut flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pecans, chopped
1 tablespoon maple syrup
1 teaspoon cinnamon

1. Preheat oven to 325 degrees F. Grease one 8-inch round cake pan.

2. Beat together all ingredients for cream cheese filling. Set aside.

3. Combine the first five ingredients for cake then add the dry ingredients through the salt. Mix well.

4. Toss pecans, cinnamon and maple syrup together in a separate bowl.

5. Pour cake batter into pan and drop bits of the pecan mixture throughout batter.

6. Top with cream cheese filling and use a knife or tooth pick to swirl it around.

7. Bake for 25 minutes and let cool before slicing.

Recipe submitted by Carrol, Huntington Beach, CA

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Gluten Free Scandinavian Thumbprint Cookies

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Servings: 12 cookies
Preparation Time: 20 minutes

1/4 cup coconut oil, liquified
3 tablespoons honey
1/4 cup applesauce
1 tablespoon Chia Seed meal (1 tablespoon meal is equal to about 1/2 tablespoons seeds)
1/2 teaspoon vanilla extract
1/3 cup tapioca flour
1/3 cup almond meal/flour*
1/3 cup coconut flour, sifted

Preheat oven to 350 degrees F.

Add the oil, honey, applesauce, chia seed meal, and vanilla to a bowl and mix with an electric mixer. Then add the tapioca flour, almond flour, and coconut flour. Mix again.

Roll into little balls and place on unbleached parchment paper.

Use your fingers to create an indentation and fill it with raspberry or strawberry jam. Bake in preheated oven for about 15 minutes

*To make your own, simply blend whole almonds in a blender just until a meal forms.

Recipe submitted by Kelly, Longmont, CO

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Gluten Free Molasses Cookies

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Servings: 25-30 cookies
Preparation Time: 15 minutes

3/4 cup coconut oil
1/4 cup molasses
1 cup organic sugar
1 egg
1 1/2 cups almond meal*
1/2 cup coconut flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon

Mix coconut oil, molasses, sugar and egg together with a fork.

Mix almond meal, coconut flour, baking soda, salt, cloves, ginger and cinnamon in a separate bowl and mix well.

Combine the 2 mixtures and mix with a spoon to form a dough. Chill dough in the refrigerator for 30-60 minutes.

Preheat oven to 350 degrees F.

Roll into 1-inch balls and dip in sugar (optional). Place on a cookie sheet lined with parchment. Bake for about 8 minutes in preheated oven.

* You can make your own almond meal by grinding almonds in a blender until it forms a meal. Be careful not to over process the mixture or else you will get almond butter!

Recipe submitted by Carol, Libertyville, IL

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