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Baked Food Gluten Free Coconut Flour Recipes

Gluten Free Christmas Brownies

Gluten_Free_Christmas_Brownies
Gluten Free Christmas Brownies
photo by recipe author

 

Servings: 16-20
Preparation Time: 1 hour

  • 8 ounces semi-sweet or bittersweet chocolate chips
  • 4 tablespoons butter
  • 3 tablespoons coconut oil
  • 1 cup dark brown sugar
  • ½ cup ground almonds
  • ¼ cup coconut flour
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 cup beets, peeled and cooked
  • 3 eggs
  • 6 tablespoons dried cranberries

Preheat oven to 350° F.

Coat an 8-inch square pan with a thin coat of butter or coconut oil.

In a bowl over a pot of simmering water, melt the chocolate chips, butter, and coconut oil together. Remove from heat, whisk to combine.

In a small bowl combine the sugar, ground almonds, coconut flour, cocoa powder, baking powder, and cinnamon.

In a food processor (9-cup minimum) puree the cooked beet. Scrape down the sides and add the melted chocolate. Blend, scrape down, and add the eggs. Blend, scrape down, and add the dry ingredients. When batter is smooth, pour and scrape into the prepared pan. Sprinkle the dried cranberries over the top.

Bake for 35-40 minutes until a toothpick comes out clean and sides are pulling away slightly from the pan. Let cool before cutting. Sprinkle with powdered sugar, if desired.

Karen from Quincy, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Pumpkin Sage Biscuits

Gluten_Free_Pumpkin_Sage_Biscuits
Gluten Free Pumpkin Sage Biscuits
photo by recipe author

 

Servings: 12
Preparation Time: 25 minutes

  • 1/2 cup coconut milk, warm*
  • 1/3 cup honey
  • 2 1/2 teaspoons active dry yeast
  • 1 1/2 cups almond flour**
  • 1/3 cup coconut flour
  • 3/4 cup arrowroot starch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic salt
  • 1 teaspoon fresh sage, minced
  • 1 teaspoon dehydrated onion
  • 1/2 cup palm shortening
  • 1/2 cup pumpkin puree

Preheat oven to 400° F.

In a small bowl, combine warm milk, honey and yeast and let rest 5 minutes.

In a mixing bowl, combine flours, arrowroot starch, baking powder, baking soda, sea salt, garlic salt, sage and onion. Cut in shortening until crumbly. Add in pumpkin and yeast mixture until dough forms.

Turn dough onto a lightly floured surface and kneed about 10- 12 times.

Form into a large circle. Using a biscuit cutter, cut out biscuits and place on a lined baking sheet.

Cover biscuits with a towel and let rise in a warm place until about doubled in size (about 30 minutes).

Bake for about 10-12 minutes or until slightly brown. Serve warm with grass-fed butter.

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

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

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

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Gluten-Free Cinnamon Twists

Gluten_Free_Cinnamon_Twists
Gluten-Free Cinnamon Twists
photo by recipe author

 

Servings: 10
Preparation Time: 1 hour

 Twist Dough:
  • 1 3/4 cups gluten-free all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup organic whole sugar
  • 2 1/4 teaspoons yeast
  • 1/2 cup water, warm
  • 3/4 cup coconut milk, warm**
  • 1 egg
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla
Filling:
Icing:
  • 1 cup powdered whole cane sugar
  • 3 teaspoons coconut milk +more as needed
  • 1/2 teaspoon vanilla

In a large mixing bowl, combine dry ingredients for dough.

In a small bowl, combine yeast, warm water and milk. Let rest about 5 minutes for yeast to activate. Add in egg, melted coconut oil and vanilla to yeast mixture.

Start mixing dry ingredients on low speed while slowly adding in liquid ingredients. Mix for about two minutes.

On a lightly floured surface, pour out dough. Sprinkle a small amount of flour onto dough to keep it from getting sticky. Roll out into a large rectangle about 1/4″ thick. Drizzle coconut oil for filling over dough and sprinkle with sugar and cinnamon. Tightly roll up dough lengthwise to get a long log. Cut into about 1/2″ rolls. Unroll each roll and carefully twist dough. Place dough twists onto a greased baking dish, preferably a 9×13 cake pan. Cover pan with towel and let rise about 30 minutes (or overnight in fridge).

Bake at 350° F for about 20 minutes or until lightly brown.

Meanwhile, combine icing ingredients and whisk until smooth. Remove rolls from oven and let cool about 10 minutes. Drizzle with icing and serve warm.

Gluten Free Flour Mix:

Mix all ingredients together until well blended. Use as directed.
**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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

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Chewy Chocolate Hazelnut Cookies

Chewy_Chocolate_Hazelnut_Cookies
Chewy Chocolate Hazelnut Cookies
photo by recipe author

 

Servings: 1 1/2 dozen cookies
Preparation Time: 25 minutes

Preheat oven to 360° F.

Mix all dry ingredients in a large bowl.

Melt coconut oil and palm shortening in saucepan. Add molasses and vanilla to oil mixture. Combine wet and dry mixtures, stir in both eggs, mixing until well combined.

Drop rounded tablespoons onto a greased cookie sheet and bake for 15 minutes.

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

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Cinnamon Rolls with Pecans

Cinnamon_Rolls_with_Pecans
Cinnamon Rolls with Pecans
photo by recipe author

 

Servings: 12
Preparation Time: 45 minutes

Dough:

  • 4 eggs
  • 1/2 cup coconut flour
  • 1/2 cup tapioca or arrowroot flour
  • 1 cup cashew meal or almond flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/4 cup soft ghee or butter

Filling:

  • 1/2 cup honey or maple syrup
  • 1/2 cup ground pecans
  • 2 tablespoons Ceylon cinnamon

Icing:

Preheat oven to 350° F.

Mix the dough ingredients together with an electric mixer.

Get out 2 large pieces of parchment paper. Put the dough on one piece and cover with the second piece.

Roll out the dough into a rectangle approx 16×12 inches. Be careful not to make it too thin in any one spot. Remove the top piece.

Spread out 1/2 cup honey or maple syrup over the dough, all the way to the edges. Then sprinkle on the pecans and cinnamon.

On the dough’s long side, pick up the parchment paper and roll it over a little. You may need to use your fingers to get it going. Continue rolling little-by-little until you have a tube.

To get individual rolls, make each about 1 & 1/2 inch thick. Use a piece of dental floss: work it under the dough and then cross it to cut the individual pieces. You should get approx 12 cinnamon rolls.

Use a flat spatula to pick up the rolls and place them on a cookie sheet lined with parchment paper.
Then use the spatula to press them down a little. Get them to the way you want them to look. (They don’t rise much.)

Bake for about 10-12 minutes.

Stir together the icing ingredients and spread on top of the rolls while still warm.

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

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

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Coconut + Raspberry Layer Cake

Coconut_Raspberry_Layer_Cake
Coconut + Raspberry Layer Cake
photo by recipe author

 

Servings: 8-10
Preparation Time: 45 minutes

Preheat oven to 350° F

Grease two 9 inch round cake pans.

In a stand mixer combine coconut flour, rice flour, tapioca flour, xanthan gum, sea salt, baking powder, and sugar. Mix on low until combined. Add palm shortening, coconut oil, lemon oil, vanilla extract, almond extract, raspberries and mix well. Add eggs, one at a time, mixing after each addition. Add milk 1/4 cup at a time while mixer is stirring.

Once all ingredients are added continue to beat on high for about two minutes or until batter is fluffy. Pour batter into prepared pans and bake for about 20 minutes or until a toothpick comes out clean.

Cool completely before spreading jam between the layers and then frosting with your favorite buttercream or “Palmcream” Coconut Icing (pictured).

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

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

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Gluten Free Peach Cobbler

Gluten_Free_Peach_Cobbler
Gluten Free Peach Cobbler
photo by recipe author

 

Servings: 8-10
Preparation Time: 60 minutes

  • 2/3 cup almond flour*
  • 4 teaspoons coconut flour
  • 1/4 cup + 1 tablespoon arrowroot starch
  • 2 teaspoons baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
  • 1/2 cup whole sugar
  • 1 teaspoon cinnamon
  • 2/3 cup coconut milk**
  • 1 teaspoon vanilla
  • 3 cups peaches, peeled and thinly sliced
  • 1 cup water
  • 1/2 cup honey
  • 1/4 teaspoon nutmeg
  • 1 tablespoon coconut oil

Preheat oven to 400° F.

Grease a 9×9 baking dish with coconut oil.

In a mixing bowl, combine coconut flour, almond flour, 1/4 cup arrowroot starch, baking powder, cream of tartar, salt, sugar and cinnamon. Then add milk, vanilla and mix until just combined.

Toss peaches in 1 tablespoon arrowroot starch, fold into cake mixture. Pour combined mixture into prepared baking dish.

Meanwhile, heat water, honey, nutmeg and coconut oil until boiling, stir well. Pour honey mixture over peaches in pan.

Bake for about 50-60 minutes, or until browned and center has set and toothpick comes out clean. Remove from oven and let rest for about 15 minutes.

Serve in cups, top with whipped cream. Enjoy.

*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.)

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

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Gluten Free Gingerbread

Gluten_Free_Gingerbread
Gluten Free Gingerbread
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

  • 4 eggs
  • 1/2 cup raw honey
  • 1/2 cup organic molasses
  • 1/2 cup coconut oil, melted
  • 1 cup almond flour*
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 tablespoon freshly grated ginger root or organic ground ginger
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 2 tablespoons butter, for optional crumble topping
  • 1/2 teaspoon cinnamon, for optional crumble topping
  • 1/2 cup almond flour, for optional crumble topping

Preheat oven to 300 ° F

Gingerbread:

Grease a 7×11 or 8×8 inch baking pan with coconut oil.

In a medium bowl, combine all ingredients and mix well.

Pour gingerbread batter into greased pan. Top with optional crumble topping.

Crumble Topping:

Combine softened butter, cinnamon and almond flour together and sprinkle on top of bread batter in pan before baking.

Bake for approximately 45 minutes or until toothpick inserted in center comes out clean. Best enjoyed warm.

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

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

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