Feed

Dessert Gluten Free Coconut Flour Recipes

Gluten Free Coconut Citrus Cookies

Gluten Free Coconut Citrus Cookies Recipe photo
Gluten Free Coconut Citrus Cookies Recipe
photo by recipe author

Servings: 12-15 cookies
Preparation Time: 25 minutes

  • 1 cup coconut flour
  • 2/3 cup almond meal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 2/3 cup coconut oil, softened
  • 1/2-2/3 cup honey
  • juice of one lime
  • juice of one lemon
  • zest of 1/2 lime, 1/2 lemon
  • 1/4 cup coconut milk*

Preheat oven to 375 degrees F.

Combine coconut flour through salt in a medium bowl. In a separate bowl, use a mixer to cream coconut oil, sweetener, citrus juice and zest and coconut milk. Add dry mixture to wet and combine.

Shape dough into small balls in hands and place on baking sheet. Press down gently with your palm to flatten slightly.

Bake for 10 minute. Cool for 5 minutes on baking sheet before removing to a cooling rack.

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

Recipe submitted by Susan, Monroe CT

Submit your recipe here!

Read More

Little Gluten Free Donuts

Little Gluten Free Donuts Recipe photo
Little Gluten Free Donuts Recipe
photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Donuts:

Glaze:

  • 1/2 cup all natural milk chocolate chips
  • 1/2 teaspoon coconut oil

Preheat oven to 400 degrees.

Prepare petite donut pan (12 donut size) by greasing lightly with coconut oil.

Beat all donut ingredients until well incorporated and fluffy. Divide into each donut well evenly – each well held approximately one tablespoon. Bake for 15 minutes or until very slightly golden brown. Cool slightly.

Meanwhile, make your glaze. In a small pan over very low heat add glaze ingredients and stir until melted.

Swirl the donuts one at a time into the chocolate glaze on the flatter side to get more coverage. Let set and cool for as long as you can wait.

Chocolate Variation: Add 1/4 cup cocoa to batter and bake exactly as above. I used only 1 1/2 teaspoons of powdered sugar to garnish and dusted the rounded side instead.

Recipe submitted by Kathryn, Carey, NC

Submit your recipe here!

Read More

Pineapple, Mango and Coconut Tropical Bars

Pineapple, Mango and Coconut Tropical Bars Recipe photo
Pineapple, Mango and Coconut Tropical Bars Recipe
photo by recipe author

Servings: 12
Preparation Time: 60 minutes

For the cake:

For the topping:

Preheat oven to 350 F.

Put quinoa flakes in a food processor or blender. Puree slightly. I like to leave some chunks and not blend into a fine flour. I find it gives the cake more texture.

In a large bowl, combine the quinoa flakes, flours, baking powder, baking soda and sugar.

In the same food processor or blender, combine the pineapple and mango, and blend until smooth.

Add the pineapple and mango, along with the flax egg, applesauce, water, coconut extract and shredded coconut to the flour mixture. Mix until just combined.

Pour the mixture into an 8×8 lightly greased or sprayed baking pan. Smooth the top.

Sprinkle all the topping ingredients on top.

Bake for 40-45 minutes, or until edges become slightly brown and the coconut is toasted on top.

Allow to cool for at least 30 minutes. Cut into 12 square bars.

Recipe submitted by Shelby, Orangevale, CA

Submit your recipe here!

Read More

Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting

Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting Recipe photo
Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting Recipe
photo by recipe author

Servings: 12
Preparation Time: 20 minutes

Carrot Cake:

Chocolate Frosting:

For the cake:

Preheat the oven to 350 degrees F. Grease a 9″x13″ glass baking dish.

In a large bowl, mix the coconut flour, cinnamon, shredded coconut and grated carrots. Set aside.

In a separate bowl, whisk the eggs and gradually add the sugar, beating to add volume. Smash the ripe banana into the egg mixture and continue to beat until smooth. Add in the crushed pineapple, applesauce and coconut milk. Stir to combine.

Add the wet mixture to the bowl with the coconut flour, and stir until smooth and clumps are gone.

Pour batter into prepared baking dish and bake for 45-50 minutes. Let cool completely before icing.

For the frosting:

In a standing mixer or with a hand mixer, beat butter, cocoa and sugar until lumpy and just coming together. Add sugar as needed. Slowly add vanilla and coconut milk one tablespoon at a time. Beat on high speed until light and fluffy.

The cake is very moist and should be stored in the refrigerator.

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

Recipe submitted by Taylor, St. Augustine, FL

Submit your recipe here!

Read More

Coconut Flour Coconut Cupcakes with Lime Icing

Coconut Flour Coconut Cupcakes with Lime Icing Recipe photo
Coconut Flour Coconut Cupcakes with Lime Icing Recipe
photo by recipe author

You can make these cupcakes lemon or orange, just switching out the citrus zest and juice

Servings: 8-10 cupcakes
Preparation Time: 15-20 minutes

Key Lime Icing

Cupcakes:

Preheat oven to 340° degrees.

In a small bowl blend eggs, coconut oil and maple syrup with a hand blender. Stir in coconut flour, salt, baking soda and shredded coconut, beating 1 minute.

Line a cupcake tin with unbleached baking cups. Spoon batter into each cupcake liner, making 8 large (about 1/4 cup per cupcake or 10 medium.)

Bake at 340° for 20 minutes on middle oven rack.

Remove cupcakes from oven and allow to cool for 20 minutes. Frost with Key Lime Icing and serve.

Icing:

If needed, soften coconut cream jar in warm water. Mix all the ingredients together until well mixed and smooth. Add coconut milk 1 tablespoon at a time, beating well. Ice cupcakes. Top with Lime zest or toasted coconut.

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

Recipe submitted by Sondra, Telford, PA

Submit your recipe here!

Read More

Gluten Free Strawberry Shortcake

Gluten Free Strawberry Shortcake Recipe photo
Gluten Free Strawberry Shortcake Recipe
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8-12
Preparation Time: 15 minutes

Filling:

  • 1 lb fresh strawberries, chopped into chunks
  • 1 tablespoon honey
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • sugar to taste

Biscuits:

  • 1/4 cup coconut flour
  • 3/4 cup brown rice flour
  • 3/4 cup tapioca starch/flour
  • 1-3 tablespoons sugar or honey
  • 1 1/2 teaspoons xanthan gum
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 5 tablespoons salted butter
  • 3/4 cup milk or heavy cream
  • 1 egg, lightly beaten

Preheat oven to 400 degrees F.

Mix the strawberries with the honey until well blended. Set aside.

Whisk all dry ingredients for the biscuits in a bowl. Cut in butter until very well blended (no big chunks). Stir in milk and egg and mix until a moist dough comes together.

Dust a surface with tapioca starch and turn the dough out. Fold over several times and pat into desired thickness (they will not rise too much). Cut with a biscuit cutter and place on a cookie sheet.

Bake in preheated oven for 12-15 minutes, until bottoms are lightly browned. Cool completely before serving.

Whip the heavy cream with vanilla and sugar until soft peaks form. Slice biscuits in half and top with strawberries and whipped cream to serve.

Submit your recipe here!

Read More

Coconut Flour Strawberry Shortcake Medallions

Coconut Flour Strawberry Shortcake Medallions photo
Coconut Flour Strawberry Shortcake Medallions
photo by recipe author

Servings: 27 cookies
Preparation Time: 1 hour 15 minutes

Rinse and clean 1 pound of strawberries. Remove the stems and cores, and slice thinly. In a thick bottomed pan, melt 1 tablespoon coconut oil, add the strawberries. Bring to a boil, then reduce heat until simmering. Stir regularly. Simmer at low heat reducing strawberries until they measure 1/2 cup. It will take about 50 minutes. Cool strawberry jam thoroughly before proceeding to the next step.

Sift coconut flour and pack into 1/2 cup measurement. Cut the excess off the top with a straight knife. Place into a bowl, along with remaining coconut oil, eggs, honey, vanilla and vanilla bean caviar. Whip with a hand mixer for 1-2 minutes. Allow cookie dough to rest for 5 minutes to allow coconut flour to absorb the liquids. The cookie dough will be very soft.

Place cooled strawberry jam in with the cookie dough and lightly stir. You are looking for a swirled effect in the cookies as shown in the photograph.

Preheat oven to 325°F. Lightly grease a cookie sheet.

Drop by level tablespoons onto the cookie sheet. Moisten fingertips with coconut oil and lightly pat and tap the cookie dough into a round shape.

Bake for 10 minutes. Cookies will lose their shiny look when done, and will feel firm to the touch. If pressing lightly leaves a dent, bake 1-2 more minutes.

Recipe submitted by Starlene, Phoenix, AZ

Submit your recipe here!

Read More

Almond Coconut Bars

Almond Coconut Bars Recipe photo
Almond Coconut Bars Recipe
photo by recipe author

Servings: 24
Preparation Time: 10 minutes + chill time

1. Melt coconut oil in a small saucepan on the stove on low heat.

2. Line a 9×9″ baking pan with wax paper.

3. Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).

4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn’t be too small). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.

5. Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.

6. Melt chocolate in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.

Recipe submitted by Sarah, Marietta, GA

Submit your recipe here!

Read More