Entrée Gluten Free Coconut Flour Recipes

Gluten Free Coconut Banana Pancakes

Gluten Free Coconut Banana Pancakes (photo by recipe author)

Servings: 4-5
Preparation Time: 5-10 minutes

4 organic eggs
2 tablespoons maple syrup
1 tablespoon water or coconut milk*
1 1/2 teaspoons coconut oil
3 tablespoons organic coconut flour
1 teaspoon baking soda
1 banana

1. In a large bowl whisk together the eggs, maple syrup, coconut milk/water, coconut oil, coconut flour and baking soda until well mixed.

2. In a small bowl mash the banana then add to the rest of the mixture.

3. Add 2 tablespoons of mixture to a lightly oiled pan (coconut oil). Slightly flatten with spoon. Let it cook on low/medium heat for 2 minutes then flip. Mash the second side down to flatten the pancake. You want both sides slightly brown.

4. Top with butter, coconut oil, syrup, and fruit as desired.

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

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Egg and Sausage Muffins

Egg and Sausage Muffins (photo by recipe author)

Servings: 12
Preparation Time: 25 minutes

1/2 lb ground beef
1/2 lb healthy chorizo or other sausage (or all ground beef)
1 onion, chopped
1 orange pepper, chopped
1/2 cup finely chopped mushrooms
2 cups fresh spinach, torn in to smaller pieces
6 eggs
Pinch salt
1/2 teaspoon aluminum-free baking powder
6 tablespoons coconut flour

Preheat oven to 400º F.

Brown ground beef and sausage together in skillet. Add onion and pepper. When meat is almost browned, add mushrooms and spinach. Allow mixture to cool.

Beat eggs with salt and baking powder. Beat in coconut flour on low speed until it is all blended.

Add beef mixture, stir well.

Lightly oil muffin tins with coconut oil. Scoop mixture directly in the wells.

Bake for 10-15 minutes, until cooked through.

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Coconut Chicken Stroganoff

Coconut Chicken Stroganoff (photo by recipe author)

Servings: 4 – 6
Preparation Time: 20 minutes

2 tablespoons coconut oil
1 pound chicken, chopped into bite sized pieces
2 cups chicken broth
2 chicken bouillon cubes
8 oz cream cheese
1/4 cup coconut flour

Cook chicken in coconut oil in skillet.

While chicken is cooking, place all remaining ingredients in a blender and blend just until smooth. Pour into a saucepan on medium heat and bring to a boil. Add cooked chicken to broth, salt to taste. Serve over rice or pasta.

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Coconut Flour Lemon Blueberry Waffles

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

6 eggs, separated
3/4 cup
applesauce
zest and juice of 1 lemon
1/2 teaspoon
vanilla extract
4 tablespoons
butter, melted
1/2 cup
coconut flour, sifted
1/2 teaspoon baking soda
1 cup blueberries, fresh or frozen

Preheat waffle iron to low heat.

Separate eggs, placing the yolks in a bowl and the whites in another.

Use a hand blender to whip egg whites until soft peaks begin to form. Set aside.

Combine applesauce, lemon zest, juice, vanilla and melted butter, mixing together with the egg yolks.

Sift in coconut flour and baking soda.

Fold in egg whites with the rest of the waffle batter being careful to not completely flatten the egg whites. Gently mix in blueberries.

Generously grease waffle iron with coconut oil or butter and drop a large spoonful of batter into the center. Do not fill iron completely with batter. Carefully remove waffles when they are done and repeat with remaining batter. (These waffles are very light so I suggest removing them carefully with a flat spatula).

Serve with a scoop of whipped cream or drizzle of maple syrup.

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Banana Pancake Perfection

photo by recipe author

Servings: 4
Preparation Time: 5 minutes

1/2 cup coconut flour
1 cup almond flour*
2 eggs
1 mashed banana (well-spotted)
3 tablespoons melted coconut oil, plus more for pan
3 tablespoons raw organic honey
1/4 teaspoon sea salt
1/4 cup seltzer water

Thoroughly combine all ingredients in a medium size mixing bowl, be sure there are no lumps.

Coat a pan with coconut oil on medium heat and drop in pancake mix (these cook better when kept small: 1 1/2 to 2 tablespoons of mix).

Flip once slightly browned on bottom, approximately 3 minutes. They are ready when well-formed and easy to flip. Cook additional 2 minutes and remove from pan.

Enjoy! These pancakes are delicious on their own but can be topped with raw honey, maple syrup, homemade jam or fresh fruit.

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

Recipe submitted by Erika, Marlborough, CT

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Pumpkin Pie Coconut Flour Pancakes

Pumpkin Pie Coconut Flour Pancakes Recipe

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

1/4 cup coconut flour
4 pastured eggs
1/4 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 tablespoon raw honey
Whipped pastured cream or coconut cream – optional

Mix flour and eggs in a medium-sized bowl and blend well. Add all other ingredients, mix and let sit for at least 5 minutes. Check for clumps and break up with a fork.

Heat and grease griddle with butter or coconut oil. Ladle small amounts of batter onto griddle – make 2-inch pancakes for best results. Cook about 2 minutes on each side or until golden brown.

Serve with maple syrup or homemade whipped cream (dairy or coconut milk).

Recipe submitted by Sarah, Cherry Hill, NJ

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Coconut Fried Shrimp

Coconut Fried Shrimp Recipe

photo by recipe author

Servings: 2
Preparation Time: 5 minutes

1/2 cup whole wheat flour*
1/2 teaspoon salt
2 eggs
1 cup shredded coconut
palm shortening, for frying
1 lb. shrimp

1. Mix the salt in a bowl with whole wheat flour, whisk the eggs in another bowl, and pour the shredded coconut in a third bowl.

2. Heat palm shortening in a cast iron skillet, or other pan that is safe for high heat. Use enough to come 3/4 of the way up the shrimp. Dip each shrimp in the flour, then the eggs, and finally in the coconut. Set them gently in the hot oil. Cook 30 seconds to 1 minute per side.

3. Serve hot with dipping sauces of choice.

*If gluten free, use gluten free flour of choice.

Recipe submitted by Cristina, Oklahoma City, OK

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Gluten Free Salmon Cakes

Gluten Free Salmon Cakes Recipe

photo by recipe author

Servings: 2-3
Preparation Time: 12 minutes

2 tablespoons onion, finely diced
2 tablespoons celery, finely diced
1 tablespoon parsley, finely chopped
1 small garlic clove, finely minced
1/4 cup avocado, mashed
1 teaspoon Old Bay seasoning (or other preferred seasoning)
1/4 teaspoon dried dill
6 oz cooked salmon
1 1/2 tablespoons coconut flour
2-3 tablespoons full-fat coconut milk*
2 tablespoons coconut oil

Finely chop the onion, celery, parsley, and garlic. Place the chopped veggies, avocado, seasoning, salmon, and coconut flour to a bowl. Mix well then add 2 tablespoons coconut milk and mix again. Add additional coconut milk, up to a tablespoon, if needed to hold the mixture together. Add additional salt and pepper to taste.

Form patties and arrange on a plate or other dish. Make 14-16 mini cakes or 5-7 medium sized cakes. Cover place and place in the refrigerator for approximately an hour.

To cook, heat coconut oil in skillet over med heat. When the oil is hot, add cakes, cooking in batches if necessary to avoid overcrowding. Fry 4-5 minutes per side, flipping only once (make sure first side is crispy and golden brown before flipping).

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

Recipe submitted by Annie, Atlanta, GA

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