Dessert Gluten Free Coconut Flour Recipes

Vanilla Chai Cupcakes with Coconut Cream Frosting

Vanilla Chai Cupcakes with Coconut Cream Frosting Recipe

photo by recipe author

Servings: 12
Preparation Time: 1 hour

Cupcake Ingredients:

1 cup coconut cream concentrate, softened
4 eggs (room temp)
1/2 cup full fat, unsweetened coconut milk*
1/2 cup raw honey
1 teaspoon pure vanilla extract
1/4 cup coconut flour
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon black pepper
1 teaspoon baking soda
1/2 teaspoon salt

Frosting Ingredients:

1/2 cup coconut cream concentrate, softened
1/2 cup full fat coconut milk*
1/4 cup plus 2 tablespoons honey
2 teaspoons vanilla

For the cupcakes:

Preheat oven to 350 degrees ºF.

Combine the softened coconut cream concentrate, eggs, coconut milk, honey, and vanilla until blended. Then add in your dry ingredients. Place batter in 12 muffin cups and bake in an oven preheated to 350 for approximately 20 minutes or until baked through.

For the frosting:

Whip all ingredients together with a hand mixer or stand mixer. Turn your mixer on high and go at it for a few minutes until it is smooth and beautiful. Then place the bowl in the fridge for about 15 minutes. Take it out and whip it again with the mixer. It should be nice and creamy and fluffy. Spread onto the cooled cupcakes just before serving!

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

Recipe submitted by Elizabeth, Hoover, AL

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Coconut Butter Cookies

Coconut Butter Cookies Recipe

photo by recipe author

Servings: 24
Preparation Time: 10-20 minutes total

1 1/4 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon pink Himalayan salt
1/2 cup coconut oil, softened
1/2 cup raw honey
1 cup coconut cream concentrate, softened
2 pastured eggs
1 teaspoon vanilla extract

In a medium bowl, combine coconut flour, almond flour and salt.

In a large mixing bowl, beat together the softened coconut oil and honey until smooth, then add the coconut cream concentrate, egg, and vanilla and flours, beating thoroughly after each addition until smooth. Cover the bowl and place in refrigerator for at least one hour.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Using a rounded tablespoon and wet hands, form the dough into 1 1/2 inch balls, then flatten balls on baking sheet to about 1/2 inch thickness. Bake for 15 to 17 minutes, until golden brown. Cool for 5 minutes on baking sheet before removing to cooling rack to finish cooling.

Recipe submitted by Stacey, TX

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Coconut Chocolate Chip Cheesecake Truffles

Coconut Chocolate Chip Cheesecake Truffles Recipe

photo by recipe author

Servings: 10-12
Preparation Time: 40 minutes

16 ounces cream cheese, softened
1/3 cup coconut oil, melted and cooled
3/4 cup honey
2 teaspoons vanilla
1/2 cup coconut flour
1/2 cup shredded coconut
1/2 cup mini chocolate chips

Topping:

1/3 cup unsweetened cocoa powder
1/4 cup organic whole cane sugar

Place cream cheese in a bowl and beat until creamy. Add melted coconut oil, honey, and vanilla. Beat until well blended and creamy. Add coconut flour and shredded coconut. Mix well. Stir in chocolate chips.

Chill in the refrigerator for an hour.

Once chilled, scoop about a teaspoon full to make a one inch truffle. Place on parchment paper, and continue with the rest of the mixture.

Mix cocoa powder and sugar in small bowl. Roll each truffle in cocoa/sugar. Refrigerate when done, until ready to serve. Store leftovers (if there are any) in refrigerator.

Recipe submitted by Patrice, Owings, MD

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Lemon Coconut Macaroons

Lemon Coconut Macaroons Recipe

photo by recipe author

Servings: 12-16
Preparation Time: 20 minutes

1 1/3 cup shredded unsweetened coconut
1/3 cup organic whole sugar
2 tablespoons coconut flour
1 teaspoon baking powder
2 tablespoons water
2 egg whites
1/4 teaspoon lemon extract

Preheat oven to 350 degrees F.

Combine all dry ingredients together, mixing well, and then add the wet ingredients. Drop by rounded teaspoonful onto cookie sheet.

Bake until golden on the edges, approximately 10 minutes, but begin checking at 8 minutes, as all oven temperatures vary.

Recipe submitted by Megan, Harrisonville, MO

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Gluten Free Coconut Cream Pumpkin Cheesecake

Gluten Free Coconut Cream Pumpkin Cheesecake Recipe

photo by recipe author

Servings: 12
Preparation Time: 30- 40 minutes

Crust:,

1 tablespoon coconut oil
2 tablespoons coconut flour
1 cup almonds or Brazil nuts (for a thinner crust you may wish to use only 1/2 cup of nuts)
1 cup organic coconut shreds, flakes or chips
1 1/2 – 2 cups crumbled ginger snap cookies or graham crackers (I used gluten free ginger snaps for this recipe)
8 large dates (pitted)

Filling:

3 (8 ounce) packages full fat cream cheese, at room temperature
1 3/4 cups organic brown sugar or 1 1/4 cups organic raw honey
1 cup warmed coconut cream concentrate
15 ounces pumpkin puree
4 large organic eggs, at room temperature
1 teaspoon organic ground cinnamon
1 teaspoon fresh organic ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground cloves
1/2 teaspoon salt
1 tablespoon vanilla or seeds from one vanilla bean
2 tablespoons gluten free all purpose flour

Crust:

Taking a 9 inch springform pan, line the bottom with parchment paper. Then very lightly grease the sides with the coconut oil; and then lightly dust the sides with the coconut flour. Add all of the crust ingredients into a blender or food processor and blend until you get a nice sticky mixture. Place all of this mixture into the bottom of the Springform pan; press into the bottom of the pan and 1 inch up the sides of the pan. Set aside until filling is ready.

Filling:

Preheat oven to 350 degrees F.

In a large mixing bowl, add the cream cheese and sugar or honey and beat together with an electric mixer for 3 minutes or until fluffy. Pour the coconut cream concentrate into a large saucepan on a low temp setting and then immediately add the pumpkin and mix together until it is all one color. Be sure to stir regularly while this is warming for about 3-4 minutes and then add to the cream cheese mixture. Beat in the eggs one at a time, then add the cinnamon, ginger, nutmeg, cloves, salt and vanilla and beat until it is all one color again. Add the flour and mix well for 1-2 more minutes.

Take the springform pan and wrap the sides with foil about 2 inches up each side, then set the pan into a small roasting pan or cookie sheet with high edges. Pour your filling into the pan with the crust and place in the preheated oven. Pour hot water from the teakettle about 1 inch up the sides of the springform pan. Bake until the center moves just slightly when shaken, about 70-80 minutes. Remove the cake from oven and let cool on a wire rack. After it has cooled for at least 2 hours, place it in the refrigerator for 3-4 hours before carefully removing the outer ring; serve and enjoy.

Recipe submitted by Donny, San Diego, CA

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Creamy Pumpkin Cheesecake Bars

Creamy Pumpkin Cheesecake Bars Recipe

Prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy

We have a new recipe and video for you all today, and it’s perfect for this time of the year, being pumpkin and all.

It’s pretty easy too, if you know what you’re doing. Cheesecakes can be tricky. They’ll crack if too much air is whipped into the batter, won’t mix well if the ingredients are too cold, refuse to be creamy if a certain ratio is off, and just be generally irritating among other things. But all that can be avoided, if you:

1. Follow the recipe as written. If you decide to substitute this for that and use that thing instead of the original thing and it explodes, you alone will be responsible for that. Just saying…

2. Have all filling ingredients at room temperature. Especially the cream cheese, sour cream, eggs and pumpkin. The warmer those ingredients are, the easier the batter will mix and become silky smooth.

3. Use a paddle attachment. If you have one. It won’t whip air into the batter as much and thus avoid over mixing.

4. Mix just until combined. Don’t let the mixer keep running if everything is already well blended, and try to keep it on a low setting because high speed = air and air = tiny little bubbles that will cause the cake to crack during baking. Basically, air + cheesecake = not good.

This dessert should be a hit with both those who like and dislike pumpkin. It has just enough pumpkin to keep the fans happy but not enough for it to be overwhelmingly pumpkin-y. When you bite into it, you get just a hint of spice and subtle pumpkin laced throughout the silky, creamy, dense cheesecake.

If you’re still a little lost or uncertain about making this, the video will take you through it in a step by step process, and you’ll also get to see all the guidelines in use.

Have fun!

Creamy Pumpkin Cheesecake Bars

Servings: 20
Preparation Time: 10 minutes

Filling:

3 (8 ounce) packages cream cheese
1 scant cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup sour cream
2 teaspoons vanilla extract
3 eggs
15 ounces pumpkin puree

Gluten Free Shortbread Crust:

1/2 cup butter
1/4 cup sugar
2 tablespoons coconut flour
1/4 cup + 2 tablespoons corn starch
1/2 cup brown rice flour

Preheat oven to 350° F. Lightly grease a 9×13 pan with coconut oil.

For the shortbread, cream the butter and sugar until well blended. Add flours and mix well. Dust fingers with cornstarch and press into prepared pan evenly.

Beat cream cheese, sugar, cinnamon and nutmeg in the bowl of an electric mixer just until well blended and creamy. Add sour cream and vanilla, blend well. Mix in eggs and add pumpkin. Do not overbeat and try not to whip air into the batter.

Pour filling into pan and bake for 40-45 minutes. Top should still jiggle slightly when you shake the pan.

Note – For a non gluten free crust, use:

1/2 cup butter, slightly softened
1/4 cup sugar
1 1/3 cups einkorn flour

Proceed with crust instructions.

Recipe courtesy Sarah Shilhavy

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Gluten Free Lemon-Coconut Blondies

Gluten Free Lemon-Coconut Blondies Recipe

photo by recipe author

Servings: 12-16
Preparation Time: 10 minutes

1/4 cup honey
1/2 cup virgin coconut oil
1/3 cup fresh lemon juice
1 teaspoon vanilla
3 eggs, at room temperature
2 teaspoons grated fresh lemon zest
1/2 cup coconut flour
1/4 teaspoon salt
5 packets dry stevia extract
1 teaspoon baking powder
1/2 cup coconut milk*
1/2 cup unsweetened coconut flakes, lightly toasted

Preheat the oven to 350 degrees. Over very low heat, heat honey and coconut oil just until oil is melted. Stir in the lemon juice and vanilla, and then whisk in the eggs and lemon zest.

In a small bowl, stir together the coconut flour, sea salt, stevia, and baking powder until well combined. Stir this into the coconut oil mixture. After a couple of minutes this is going to get very thick, as the coconut flour absorbs the moisture. At this point, stir in enough of the coconut milk to have the consistency of thick pancake batter (start with a 1/4 cup and see if you need to add more).

Grease an 8 by 8 inch baking pan, and spoon in the batter. Top with the toasted coconut, and bake for 35-45 minutes, or until the center feels “set” when you lightly press down with your finger. Remove and cool completely before cutting (if they are still warm, they will fall apart).

Note: I made these in a 6 by 10 inch pan, as well an 8 by 8–since the latter is more common, that is the size I called for, but the other pan worked well.

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

Recipe submitted by Angela, Longmont, CO

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Coconut Lemon Bars

Coconut Lemon Bars Recipe

photo by recipe author

Servings: 12 bars
Preparation Time: 5 min

1 cup raw cashews, soaked for about 8 hours and drained
Juice and zest of one organic lemon
12 medjool dates, pitted
1 tablespoon organic virgin coconut oil
1/4 cup, unsweetened shredded coconut, plus more for top (about 1 tablespoon)
2 tablespoons coconut flour
2 tablespoons white chia seed

1. Preheat oven to 400 degrees. Grease 8 x 8 glass dish with coconut oil and set aide. Combine all ingredients in food processor and pulse until very fine and sticky (about 1-2 minutes).

2. Pour cashew coconut lemon mixture into pan and press down firmly and evenly. Sprinkle 1 tbsp. shredded coconut on top.

3. Bake at 400 for 18-20. Let cool completely before cutting into squares.

Recipe submitted by Kristen, Mattapoisett, MA

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