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Dessert Gluten Free Coconut Flour Recipes

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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Grain Free Lemon Lavender Cookies

Grain_Free_Lemon_Lavender_Cookies
Grain Free Lemon Lavender Cookies
photo by recipe author

 

Servings: 24
Preparation Time: 45 minutes

Lavender Simple Syrup:

  • ½ cup water
  • ½ cup sugar
  • 1 tablespoon lavender

Cookies:

  • 2 cups almond flour*
  • ½ cup coconut flour
  • 2 tablespoons lavender, ground
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coconut oil, melted
  • ½ cup lavender simple syrup
  • 1 egg
  • 2 tablespoons lemon juice
  • ½ teaspoon vanilla
  • 3 teaspoons lemon zest
  • 4-6 drops lemon oil

Glaze:

  • ½ cup powdered sugar
  • 1 tablespoon ground lavender
  • 2 tablespoons lemon juice
  • 3-4 drops lemon oil

Lavender Simple Syrup:

In small pan, mix water, sugar, and lavender. Heat briefly to dissolve sugar. Set aside to cool.

Strain mixture and dispose of lavender.

Retain simple syrup for cookies. (Any extra is delicious in tea!)

Cookies:

Preheat oven to 350° F

In a large bowl, combine almond flour, coconut flour, ground lavender, baking soda, and salt.

In small bowl, stir together coconut oil, lavender simple syrup, egg, lemon juice, vanilla, lemon zest, and lemon oil. Add wet ingredients to dry ingredients and mix.

Form 1 ½ inch balls of cookie dough and press onto parchment lined baking sheet using 2 tablespoons dough per cookie.

Bake at 350° F for 7-10 minutes.

Glaze:

In small bowl, combine powdered sugar, ground lavender, lemon juice, and lemon oil.

After removing cookies from oven, cool on baking sheet for approximately 2 minutes. Gently spread approximately ½ teaspoon of glaze on each cookie.

Cool completely and serve.

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

Angie from Lubbock, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Nut Pulp Raisin Cookies

 Gluten_Free_Nut_Pulp_Raisin_Cookies
Gluten Free Nut Pulp Raisin Cookies
photo by recipe author

 

Servings: 30
Preparation Time: 20 minutes

In a large mixing bowl, cream together oil, shortening or butter, vanilla, sugar and honey until smooth. Add in egg until blended. Add in pulp, flour, baking powder, salt, cinnamon and cloves until mixture is slightly crumbly. Fold in raisins.

Using a cookie scoop, or tablespoon, scoop dough onto a baking sheet lined with parchment paper or a pan liner. Flatten cookies with palm.

Bake at 375 °F for about 12-15 minutes or until slightly brown on edges. Let cool completely on a wire rack.

*Use up leftover pulp from homemade nut or coconut milk.

**Gluten Free Flour Mix:

Mix all ingredients together until well blended. Use as directed.

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

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Gluten Free Snickerdoodle Cookies

 Gluten_Free_Snickerdoodle_Cookies
Gluten Free Snickerdoodle Cookies
photo by recipe author

 

Servings: 36
Preparation Time: 15 minutes

  • 2 cups almond flour*
  • ½ cup coconut flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coconut oil, melted
  • ½ cup maple syrup
  • ½ teaspoon vanilla extract
  • 3 tablespoons whole sugar
  • 1 tablespoon ground cinnamon

Preheat oven to 350° F.

Combine almond flour, coconut flour, cream of tartar, baking soda and salt in large bowl.

Whisk together oil, maple syrup, and vanilla in small bowl.

Mix wet ingredients into dry.

Mix sugar and cinnamon in small bowl. Form ½ inch balls of dough and roll in cinnamon sugar mixture. Press onto parchment lined baking sheet.

Bake at 350° F for 7-10 minutes. Cool and serve.

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

Angie from Lubbock, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Golden Coconut Nuggets

Gluten_Free_Golden_Coconut_Nuggets
Gluten Free Golden Coconut Nuggets
photo by recipe author

 

Servings: 2-4 dozen

Preparation Time: 20-30 minutes

Coconut Nuggets:

Icing:

  • 2 cups powdered sugar
  • 2 to 3 teaspoons milk of choice

Preheat oven to 400 degrees F.

Cream together sugar, honey, coconut oil, vanilla, eggs and flours. Add baking soda and salt, combine well, then add mashed carrots or pumpkin.

Fold in chopped walnuts, optional.

Drop rounded teaspoons onto greased cookie sheets. Bake for 8 to 10 minutes.

Remove from oven and allow to cool completely before frosting with icing.

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

Karen from Garden Valley, ID won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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