Baked Food Gluten Free Coconut Flour Recipes

Easy Make-Ahead Gluten and Dairy Free Apple Breakfast Cake

photo by recipe author

Servings: 8
Preparation Time: 30-45 minutes

1 teaspoon coconut oil
4-5 apples, sliced
1/2 cup organic raisins
2 teaspoons pumpkin pie spice
1/3 cup organic coconut flour
1 teaspoon baking soda
1/3 cup raw hemp seeds
pinch Himalayan pink salt
8 organic, pastured eggs
1 cup milk of choice (unsweetened almond, homemade coconut milk, etc.)
2 teaspoons raw apple cider vinegar
1 teaspoon organic vanilla extract

Preheat oven to 350° F.

Grease a 9 inch cake pan with 1 teaspoon coconut oil. Add sliced apples, raisins, and pumpkin pie spice to pan. Bake in oven for 15 minutes while you prepare the batter.

In a large bowl mix the coconut flour, baking soda, hemp seeds, and salt. In a medium bowl whisk together eggs, milk, vinegar, and vanilla extract. Add wet ingredient to dry and combine well.

Pour batter into cake pan (over apples) and bake for 20-25 minutes or until a fork inserted in the middle comes out clean.

For best results, chill overnight and serve with organic maple syrup and homemade whipped cream.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Pumpkin Snickerdoodles

photo by recipe author

Servings: 24
Preparation Time: 40 minutes

1/4 cup coconut oil or palm shortening
1/4 cup maple syrup
1/4 cup pumpkin puree
2 teaspoons vanilla extract
2 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon baking powder
1/2 teaspoon cream of tarter
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Topping:

1/4 cup whole cane sugar
1 tablespoon ground cinnamon

In a mixing bowl, combine maple syrup, pumpkin puree, coconut oil and vanilla extract. Add almond flour, coconut flour, baking powder, cream of tarter, salt and cinnamon. Mix until well combined.

Refrigerate dough for about 30 minutes.

In a small bowl, combine sugar and cinnamon for topping.

Using a cookie scoop, scoop dough in round balls. Roll the dough balls into the sugar and cinnamon mixture. Place balls onto a baking sheet lined with parchment paper. Gently flatten cookies with palm.

Bake at 350° F for about 15 minutes or until lightly browned. Remove from oven and let cool for about 10 minutes.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

Gluten Free Baked Sweet Potato Pancakes

photo by recipe author

Servings: 8
Preparation Time: 1 hour + 15 minutes

3 pounds sweet potatoes, baked and skin removed
1/4 cup coconut oil
1/4 cup maple syrup
4 eggs
3 tablespoons coconut flour
1/4 teaspoon salt
1 tablespoon cinnamon

Mash baked sweet potatoes and then mix in remaining ingredients. Shape into small cakes, makes about 16.

Bake cakes at 350° F for 40 minutes.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Gluten Free Coconut Flour Pumpkin Muffins

photo by recipe author

Servings: 12 muffins
Preparation Time: 30 minutes

Wet:

6 eggs
1 cup pumpkin puree
1/4-1/2 cup Heavenly Sugar
1/3 cup coconut oil, melted
1 1/2 teaspoons apple cider vinegar
2 teaspoons vanilla extract

Dry:

1/2 cup Tropical Traditions Coconut Flour, sifted
1 teaspoon baking soda
1-2 tablespoons pumpkin pie spice or ground cinnamon
one bag chai tea, opened and contents emptied

Optional toppings:

sprinkled sugar
sprinkled chopped nuts

Preheat oven to 350° F.

Mix all wet ingredients in a large bowl and whisk until well combined.

Measure dry ingredients in a small bowl and stir. Pour dry ingredients into large ingredients and stir thoroughly.

Measure into greased muffin pan and bake until tops are golden brown and a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Cinnamon Raisin Coconut Cookies

photo by recipe author

Servings: 30
Preparation Time: 10 minutes

1 1/3 cup coconut flour, sifted
2/3 cup arrowroot flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup coconut oil, melted
1/2 cup coconut cream concentrate, melted
1/2 cup honey
6 pastured eggs
4 teaspoons vanilla extract
1 teaspoon apple cider vinegar
8 drops cinnamon essential oil or 2 teaspoons ground cinnamon
3/4 cup raisins

Preheat oven to 350° F.

In a large bowl combine coconut flour, arrowroot flour, salt, baking powder, and baking soda (and dried cinnamon if using). Stir thoroughly.

In a medium bowl combine melted coconut oil and coconut cream concentrate. Add honey, eggs, vanilla extract, apple cider vinegar (and cinnamon essential oils if using those). Mix thoroughly.

Slowly add wet ingredients to dried and mix thoroughly. Add raisins and stir.

Form two tablespoons full of dough into a ball and press down gently on a baking sheet until you have approximately 30 cookies. Bake for 10 minutes or until golden brown on top. Allow to cool before serving.

Jacquelyn from Eugene, OR won $50 for this recipe and photo! Submit your recipes here!

Gluten Free Chocolate Zucchini Muffins

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

1 1/2 cups almond flour
1/2 cup coconut flour
1/2 cup cocoa powder
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups zucchini
1/4 cup melted coconut oil, plus a little more to coat muffin pan
1/2 cup raw honey
1/2 cup chocolate chips, optional

Preheat oven to 350° F.

Grease muffin pan with coconut oil.

Combine dry ingredients. In a separate bowl, mix zucchini, coconut oil and raw honey. Stir in chocolate chips, if using. Combine dry and wet ingredients together.

Divide into muffin pan. Bake for 20 minutes.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Gluten Free Key Lime Pie Bars

photo by recipe author

Servings: 24
Preparation Time: 1 hour

Gluten Free Flaky Crust:

1 cup blanched almond flour or cashew flour
1/2 cup tapioca flour
1/4 cup whole sugar
1 egg
1/4 cup grass-fed butter, ghee, or coconut oil, room temperature
1/4 teaspoon salt
1 teaspoon vanilla extract

Key Lime Filling:

1/2 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon liquid chlorophyll
2 eggs
1/2 cup melted grass-fed butter, ghee, or coconut oil
1/2 cup raw honey
1 cup key lime juice
3/4 cup full-fat yogurt

Vanilla Frosting:

1 cup palm shortening or grass-fed butter, room temperature
2 tablespoons raw organic honey
1 teaspoon vanilla extract
1/4 cup tapioca flour

Gluten Free Flaky Crust:

Mix all crust ingredients together. It should be the consistency of thick oatmeal. Use a rubber spatula to press the batter as flat as possible into a lightly greased 9×13 glass baking dish, or for even easier removal later, line the dish with parchment paper. Bake at 350° F for 15 minutes.

While it is baking, make the key lime filling.

Key Lime Filling:

Mix all the filling ingredients together well & spread it on top of the baked crust. Bake for 45 more minutes.

Allow to cool completely at room temperature, then chill in the fridge.

Top with frosting and serve.

Vanilla Frosting:

Blend all ingredients on high speed with an electric mixer for several minutes, until light & fluffy.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your recipes here!

GAPS Chocolate Zucchini Bread

photo by recipe author

Servings: 6 mini loaves
Preparation Time: 25 minutes

Wet ingredients:

3 cups packed finely shredded zucchini
10 large eggs, room temp
1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil, melted
1 teaspoon almond extract
1 teaspoon apple cider vinegar
1/2 teaspoon orange extract or 3 drops orange essential oil
3/4 cup Tropical Traditions Raw Honey, melted
2 ounces unsweetened bakers chocolate, melted
4 ounces apple sauce, unsweetened

Dry ingredients:

2/3 cup coconut flour, sifted
1/3 cup almond flour*
3/4 cup cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon salt

Optional:

1/2 cup chopped walnuts

Preheat oven to 350° F.

In large bowl, combine wet ingredients & mix well. Add dry ingredients into bowl and whisk until combined. Pour batter into greased pans and bake for about 18-25 minutes, or until a toothpick inserted in the center comes out clean.

Keeps well in the fridge or in an airtight container on the counter.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes here!

Baked Food Gluten Free Coconut Flour Recipes

Easy Make-Ahead Gluten and Dairy Free Apple Breakfast Cake

Gluten Free Pumpkin Snickerdoodles

Gluten Free Baked Sweet Potato Pancakes

Gluten Free Coconut Flour Pumpkin Muffins

Gluten Free Cinnamon Raisin Coconut Cookies

Gluten Free Chocolate Zucchini Muffins

Gluten Free Key Lime Pie Bars

GAPS Chocolate Zucchini Bread

Daily Specials
Click Here

Subscribe for new recipes!

Categories

Baked Food Gluten Free Coconut Flour Recipes

Daily SpecialsClick Here

Subscribe for new recipes!

Categories

Daily Specials
Click Here