Baked Food Gluten Free Coconut Flour Recipes

Coconut Flour Persimmon Muffins

Gluten Free Persimmon Coconut Flour Muffin

Photo by recipe author

Servings: 6
Preparation Time: 15 minutes

1/2 cup coconut flour, sifted
1/2 teaspoon salt
1/2 teaspoon aluminum free baking soda
6 eggs
1/3 cup raw honey
1/3 cup coconut oil
1 tablespoon vanilla extract
1 cup persimmons, cut into small dices

Persimmon Cream Cheese Topping:

1 cup homemade cream cheese (you can sub. store bought cream cheese)
3/4 cup pureed persimmons
1 1/2 tablespoons raw honey
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg

Muffins:

1. Preheat oven to 350 degrees F. In a small bowl, combine coconut flour, salt and baking soda.

2. In a large bowl combine eggs, honey, coconut oil and vanilla and blend well with a hand mixer.

3. Mix dry ingredients into wet, blending with a hand mixer.

4. Gently fold in persimmons.

5. Place batter in paper lined muffin tins.

6. Bake in preheated oven for 20-25 minutes.

7. Cool and frost.

Makes 12 muffins

Persimmon Cream Cheese Topping:

Combine all ingredients and add more honey or spices to taste. Add a dollop of persimmon cream cheese topping on the muffins and sprinkle with cane sugar.

Recipe submitted by Diana, Des Moines, IA

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Tandy Cake Dessert – Gluten Free

Gluten Free Tandy Cake Dessert

Photo by recipe author

Servings: 24
Preparation Time: 15 minutes

1 cup plus 2 tablespoons organic butter, softened
1 8 oz package organic cream cheese, softened
2 1/4 cups whole organic sugar
6 large eggs
1 cup coconut flour
1 cup organic tapioca flour or corn starch
pinch salt
1 cup peanut butter or coconut peanut butter
10 ounces chocolate chips; semi sweet or milk

Preheat oven at 350. Grease a 10x15x1 inch jelly roll pan generously with coconut oil.

Cream butter and cream cheese together; add sugar. Beat in eggs one at a time. Blend in flours and salt. Spread in prepared pan.

Bake cake for 20 minutes. Immediately after removing from oven spoon the peanut butter/coconut peanut butter over the top. Let sit a few minutes until melted and spread evenly (if using crunchy peanut butter put back in the oven for 4 minutes till it melts enough to spread). Let set or store in the refrigerator until peanut butter/coconut peanut butter hardens.

Melt chocolate chips and spread over the peanut layer. Let sit until firm or store in the refrigerator.

Recipe submitted by Julie, Elizabethtown, PA

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Gluten Free Coconut Flour Orange Cake with Coconut Oil Frosting

Gluten Free Coconut Flour Organic Cake

Photos by recipe author

Preparation time: 15 minutes
Servings: 5-8

I give you a method for melting the coconut oil while greasing the pan, saving you a dish. You can certainly melt the coconut oil in one pan and grease the pan separately. Also, I add the coconut oil last just in case it is still pretty warm. The eggs already mixed with the other ingredients provides a bit of a buffer in case the oil is still too warm. Scrambled egg cake is not what we’re after here.

1/4 cup coconut oil
6 eggs, at room temperature
1/4 cup coconut milk*
6 tablespoons raw honey
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1/2 cup coconut flour
1/2 teaspoon baking powder (aluminum free)
1/2 teaspoon salt
juice of 1/2 medium orange

Preheat the oven to 350 degrees. Measure out coconut oil and place in an 8″x8″ pan. Place the pan in the oven to melt the coconut oil.

While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together.

Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and salt. Stir the dry ingredients into the wet.

Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone.

Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack.

After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice.

Orange Coconut Oil Frosting

Be sure to melt your coconut oil in a glass bowl. I do this by putting the bowl over a small pan of simmering water.

1/2 cup coconut oil, melted in a glass bowl
9 drops of liquid stevia (alternatively, you could use a couple of teaspoons of raw honey
1 packed teaspoon orange zest
1/2 teaspoon vanilla extract
pinch of salt

Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy.

At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it.

Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Shannon, Dexter, MI

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Gluten Free Chocolate Coconut Protein Bars

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

I recently made these Chocolate Coconut Protein Bars, and they were pretty good! The triple amount of coconut provides the energy element, and the protein powder gives you the protein. It’s the best of both worlds; energy and protein rolled into one bar. Why make both a protein and energy bar when you can have them both in one?

The bars were pretty delicate. If you want them moister you could add another egg or more oil if you wanted a higher oil serving. Either way, this recipe is pretty forgiving so feel free to play around with it a bit until you get the desired texture and results. I made a half batch and pressed it into a greased square glass pan and then cut it into bars. That way it comes out looking more like a bar instead of a cookie or something.

The bars are very filling; you can only eat so much. The chia seeds expand in your stomach and give you that “full” feeling pretty quickly, which is a good thing.

Be sure to check the recipe out, and comment if you have any questions or comments of your own.

Enjoy everyone!

Sarah

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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Coconut Flour Grapefruit Pound Cake (Gluten Free)

Gluten Free Coconut Flour Grapefruit Pound Cake

Photo by Recipe Author

This coconut flour pound cake recipe is wonderfully delicate and moist. The grapefruit juice and yogurt combined really gives the cake a sweet, yet tart flavor. It would be just as delicious with lemon, lime, or orange juice/zest.

Servings: 8-10 (1 loaf)
Preparation Time: 15 minutes

5 eggs
2 to 4 tablespoons raw honey (sweeten to your taste)
1/2 teaspoon vanilla extract
1 cup whole milk yogurt
2/3 cup freshly squeezed grapefruit juice
zest of 1 large grapefruit (about 3 teaspoons)
1/2 cup (1 stick) butter, melted
2 teaspoons baking powder
1/4 teaspoon salt
1 cup coconut flour, sifted

Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan with coconut oil, line the bottom of the loaf pan with parchment paper. Grease, with coconut oil, and flour the pan using coconut flour.

In a large bowl beat the eggs with an electric mixer; next add the honey, vanilla, yogurt, and grapefruit juice and zest, mix until combined. Add the melted butter in a constant stream, mixing continuously.

Using a spoon or spatula fold in the dry ingredients to the wet – baking powder, salt, and sifted coconut flour. Mix well after each addition.

Bake for 45 to 55 minutes, until a toothpick inserted in the center of cake comes out clean. Let cake cool for 5 minutes in pan. Invert on a cooling rack and let cool completely……if you can wait that long 🙂

Recipe submitted by Shannon, Fort Worth, TX

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Quick Gluten Free Coconut Muffins

example photo shown

3 eggs
2 tablespoons coconut oil
1/4 cup honey, or maple syrup (or mix them up)
1/4 teaspoon salt
1/4 cup sifted coconut flour
1/4 teaspoon baking powder
3 tablespoons dried shredded (or flakes) coconut

Preheat oven to 350 or 400 degrees F. Grease 6 muffin tins with additional coconut oil. Set aside.

In a small bowl beat eggs, coconut oil, honey or maple syrup, and salt together. Combine coconut flour and baking powder together and whisk into batter until smooth.

Fill prepared muffin cups half-way with batter and sprinkle coconut on top. Bake in preheated oven for 10-15 minutes.

Recipe submitted by Fran, Toronto, Canada

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Blackberry Streusel Muffins

example photo shown

3 eggs
2 tablespoons coconut oil, melted
3 tablespoons Grade B Maple Syrup
2 tablespoons coconut milk*
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup packed ‘coconut meal’ (coconut flakes blended in food processor until fine)
1/4 cup packed coconut flour
1/2 cup packed almond flour
1/4 teaspoon baking soda

Blend together eggs, oil, coconut milk, maple syrup, salt, and extracts.

Combine flours and baking soda to coat the fruit well. Mix into batter until there are no lumps. Pour batter into sprayed muffin cups.

Bake at 400 degrees for about 15 minutes for mini muffins and 20 minutes for regular-sized muffins, or just until tests clean with toothpick.

For Blackberry Muffins add desired amount of fresh blackberries to batter. Baking time will increase slightly.

For ‘Berry Streusel Muffins’, mix and top with the following before baking:

1/2 cup Xylitol (or raw cane sugar)
1/3 cup almond flour
1/4 cup butter
1 1/2 teaspoons cinnamon

* Make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.

Recipe submitted by Ingrid, Enumclaw, WA

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Coconutty Almond Cookies

example photo shown

1 egg (optional), room temperature
1/2 cup coconut oil
1/4 cup honey
1 teaspoon almond extract
1 teaspoon vanilla extract
1/3 cup carob or chocolate chips (optional)
1 3/4 cups almond meal
1/4 cup shredded dried coconut
1/3 cup coconut flour
1/4 cup organic whole sugar

Preheat oven to 300 degrees F.

Combine egg, coconut oil, honey, almond extract and vanilla extract. Mix well with a wooden spoon. Add carob or chocolate chips. Add dry ingredients and mix well.

Roll dough into walnut sized balls and bake for 5 minutes. Use a fork to flatten and bake for 18 more minutes. Cool on wire rack.

Recipe submitted by Sandy, Ogden, UT

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