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Dessert Gluten Free Coconut Flour Recipes

Gluten Free Coconut Lime Torte

Gluten free coconut lime torte recipe photo
Gluten Free Coconut Lime Torte served with star anise and coconut milk sauce

Photo by Recipe Author

Servings: 10

Preparation Time: 10 minutes

  • 2 cups almond meal
  • 1/3 cup plus 2 tablespoons coconut flour
  • zest of 1 whole (unwaxed) lime
  • 1 cup sugar (or equivalent substitute)
  • 1 pinch salt
  • 1 teaspoon baking powder
  • 6 medium eggs
  • 1/2 cup olive oil (or melted coconut oil)
  • 1/2 cup fresh lime juice (about two limes)

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons freshly-squeezed lime juice
  • 2 tablespoons water

1. Preheat oven to 350 degrees F and grease a 9″ round or springform pan.

2. Combine the almond meal, coconut flour, lime zest, sugar (or substitute), salt, and baking powder in an electric mixer or food processor and pulse a few times until any lumps are broken up.

3. Add the eggs one at a time, followed by the oil and lime juice. Continue to mix at high speed for a couple minutes to work some air into the batter–it should grow in size a bit.

4. Pour into a greased springform pan and place in the oven. The baking time will vary depending on your oven and the humidity in the environment. Start checking it about 30 minutes into baking. It will be ready when a toothpick inserted into the center comes out clean.

5. When ready to glaze, mix the powdered sugar, water, and lime juice together until smooth. Drizzle all over the cake and allow to set. Serve immediately after glazing.

Additional Serving Suggestions:

**Serve day-old cake in “cream” puddle of 1/2 cup coconut milk and 1/2 cup heavy cream simmered for a couple minutes with 4 star anise and 2 teaspoons of sugar.

**Serve slightly stale cake as French Toast using a batter of 1 whole egg, 3 tablespoons of heavy cream, and 3 tablespoons of cold-brewed tea (I used leftover black leaf & star anise tea, but feel free to get creative!). Soak a slice in the batter on each side and fry in 1 tablespoon of butter. Serve with warm syrup (simmer with star anise, if desired).

Recipe submitted by Alejandra, New York, NY

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Gluten Free Coconut Flour Chocolate Chip Cookies

Gluten Free Coconut Flour Chocolate Chip Cookies recipe photo
Gluten Free Coconut Flour Chocolate Chip Cookies

Photo by Recipe Author

Gluten free, dairy free

Servings: one dozen

Preparation Time: 10 minutes

Preheat oven to 375 degrees F.

Mix together coconut oil, sugar, vanilla, eggs, and salt together. Blend thoroughly. Add flour, coconut and chocolate chips; mix thoroughly.

Form into small cookies on a parchment lined pan and bake in preheated oven for about 15 minutes, or until lightly browned.

Recipe submitted by Mara, Hoffman Estates, IL

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Making a Gluten-Free Cheesecake

Just the other day I made a gluten-free cheesecake with a coconut macaroon/meringue type crust. It turned out great…except for a few cracks around the edges. Ugh.

Cracks in cheesecakes are a result of too much air being whipped into the batter. To avoid it, all the filling ingredients should be at room temperature. That includes the eggs and sour cream (if using). The most important part though is the cream cheese; it has to be soft, very soft. If it’s not, you’ll end up with a lumpy batter, and you will spend way too much time beating it to get it all incorporated and smooth. Mix as little as possible, and use a paddle attachment instead of a whisk if possible. Over-whipped cheesecake batter usually will not affect the taste of the finished product. All it will do is ruin the presentation, which can easily be solved with frosting or pie filling.

Almost all cheesecake recipes will call for a springform pan but using one is not totally necessary. A regular 9 inch round cake pan will work just as well. Simply grease and dust the pan with flour (or in this case, coconut flour) and line the bottom with parchment paper. Once the cheesecake has chilled, invert it unto a sheet of waxed paper and then flip it (carefully) unto the serving plate. This method is especially helpful when making cheesecakes that require a water bath since there is no way for the water to seep in and ruin the cake.

This cheesecake was really delicious and once decorated with a fluffy vanilla frosting and fresh sliced strawberries it made a pretty presentation. The crust was great; I loved the taste and texture of the coconut. It was not very sweet at all, so the frosting was a nice accompaniment. The sugar used in this recipe is a whole brown sugar, which is the “real” brown sugar. This sugar is not separated from the molasses during the squeeze-drying process. The common “packy” brown sugar is simply granulated white sugar with molasses added to make it brown.

So there’s our little “lesson” in cheesecake making for today. 🙂 I could go on and on, but I think this is long enough for now. Now I just need to learn to follow my own advice more closely…

Tropical New York Style Cheesecake

Macaroon Crust (plus cookies):

  • 4 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon cream of tartar
  • 1 1/4 cups organic whole sugar
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt
  • 2 1/2 cup flaked, unsweetened dried coconutPreheat oven to 300 degrees F. Grease spring-form pan with coconut oil and dust with coconut flour or line with wax paper or parchment.

    In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar and whip until stiff. Toss together coconut flour, salt, and coconut in a separate bowl; fold into egg whites. Use only enough to make a 1/2 inch crust in the bottom and sides of a 9-inch spring-form pan for cheesecake and make cookies (by heaping tablespoons) with the rest.

    Bake 12-20 minutes, or until lightly browned. (Allow cookies to cool on the baking sheet before removing.) Makes enough for 1 crust and 20 cookies.

    Cheesecake filling:

    Preheat oven to 325 degrees F.

    Beat cream cheese, sugar, coconut flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add pineapple juice concentrate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

    Bake for 1 hour and 10 minutes or until center is almost set. Carefully run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with fresh sliced strawberries or canned cherry or blueberry pie filling. Store in the refrigerator.

    *Honey can be using in replace of the juice.

    Enjoy everyone! Please feel free to comment or ask me any question you may have. 🙂

    Posted by Sarah Shilhavy

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Coconut-Raisin Rice Pudding

Coconut Raisin Rice Pudding
stock photo

Gluten-free

Preheat oven to 325 degrees F.

Place coconut oil in a 9×13 baking dish; set aside.

In a large bowl, combine the eggs, water, milk, sugar, vanilla, nutmeg and salt. Stir in the rice, raisins and coconut flour. Pour into prepared baking dish.

Bake pudding (uncovered) for 30 minutes. Sprinkle flaked coconut on top and bake for an additional 15 minutes or until a thermometer reads 160 degrees F. Serve warm. Refrigerate leftovers.

Recipe submitted by Caryn, Sacramento, CA

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Cocoa-Nut Peanut Butter Balls

Peanut Butter Balls
example photo shown

No-Bake

In a small mixing bowl combine peanut butter, coconut cream concentrate, and honey until well combined. Sift in cocoa powder and coconut flour together and add to peanut butter mixture. Stir or knead mixture until it forms a ball.

Roll into small balls, about 1 inch in diameter. If desired, roll in shredded coconut. Keep in a cool place.

Recipe submitted by Rebeca, Eugene, OR

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Tropical New York Style Cheesecake

Cheesecake
stock photo

Gluten & Wheat Free!

Macaroon Crust (plus cookies):

Preheat oven to 300 degrees F. Grease spring-form pan with coconut oil and dust with coconut flour or line with wax paper or parchment.

In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar and whip until stiff. Toss together coconut flour, salt, and coconut in a separate bowl; fold into egg whites. Use only enough to make a 1/2 inch crust in the bottom and sides of a 9-inch spring-form pan for cheesecake and make cookies (by heaping tablespoons) with the rest.

Bake 12-20 minutes, or until lightly browned. (Allow cookies to cool on the baking sheet before removing.) Makes enough for 1 crust and 20 cookies.

Cheesecake filling:

Preheat oven to 325 degrees F.

Beat cream cheese, sugar, coconut flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add pineapple juice concentrate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake for 1 hour and 10 minutes or until center is almost set. Carefully run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with fresh sliced strawberries or canned cherry or blueberry pie filling.

Recipe submitted by Penny, North Pole, AK

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Gluten-free Lemon Delight

custard
example photo shown
photo credit link here

Preheat oven to 350 degrees.

Mix the sugar and flour together and add the lemon juice, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well.

Beat the whites until stiff and fold into the first mixture. Pour mixture into custard cups greased with coconut oil, if needed.

Set cups in pan with hot water and bake in a preheated oven for about 40 minutes. This may also be baked in a pie plate.

These are absolutely delicious, and it is hard to eat just one!

Recipe submitted by Julie, Elizabethtown, PA

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Gluten-Free Cheesecake

Gluten Free Cheesecake
stock photo

Crust Ingredients:

Preheat oven to 325 degrees.

Blend the first four ingredients together in a blender or food processer to the consistency of graham cracker crumbs. Heat the coconut oil in a medium sized saucepan until melted. Remove from heat and stir in the blended dry ingredients until moistened. Press the crust mixture into the bottom of a cheesecake or pie pan. (The recipe can be doubled to fit a 9×13 pan.) For a no-bake cheesecake or pie, bake the crust in the oven for approximately 10 minutes. Cool and fill with cheesecake or pie filling. For a baked cheesecake, (below) proceed by combining the following ingredients, or your own cheesecake recipe.

Filling:

  • 3 (8oz.) boxes of cream cheese
  • ½ cup honey (or less, plus a dash of Stevia)
  • 1 – 2 teaspoons vanilla extract
  • ¼ cup lemon juice
  • 1 large egg

Blend the above ingredients until smooth with a hand mixer. Pour into the unbaked crust and spread evenly. Bake at 325 degrees for approximately 20-25 minutes, or until puffed up and starting to lightly brown. Towards the end of baking, if it begins to get too brown before firming up in the middle, turn oven down to 300 degrees and bake until the middle is (or almost) solid.

For an optional fruit topping, heat one 10 oz. package of frozen fruit – blueberries, strawberries, raspberries, or cherries, in a small saucepan until hot. There should be approximately ½ cup of juice in the fruit, if not, add some water. Add honey/stevia to taste. In a small cup, mix 2 tablespoons of arrowroot, corn starch, or kuzu root starch with 1-2 tablespoons of water and blend. Add this mixture to the HOT fruit, and stir until thickened. Spread the fruit mix over the cheesecake.

Refrigerate cheesecake for at least an hour, until cold and ready to serve.

Recipe submitted by Deborah, Shirley, IN

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