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Other Coconut Flour Recipes (not gluten-free)

Coconut Flour Peach Cobbler

Coconut Flour Peach Cobbler
Coconut Flour Peach Cobbler
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

Filling:

  • 2 cups peach slices (about 4 large peaches, peeled and sliced)
  • 1/4 cup honey

Topping:

In a greased 2 quart baking dish, combine peaches and 1/4 cup honey.

In a bowl, stir together sugar, honey and coconut oil until smooth. Add in egg and vanilla and stir to combine.
Gently stir in almond flour, cassava flour, coconut flour, arrowroot starch, baking powder, salt and nutmeg until no lumps remain.

Pour batter over peaches and spread evenly over top.

Bake at 350° F for about 20-25 minutes or until topping is cooked through and slightly brown. Remove from oven and let cool about 10 minutes before serving.

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Grain Free Coconut Granola Bars

Grain Free Coconut Granola Bars
Grain Free Coconut Granola Bars
photo by recipe author

 

Servings: 16
Preparation Time: 45 minutes

Preheat the oven to 350° and line a 8×8 pan with parchment paper or use a silicone muffin pan. Set aside.

In a large bowl, combine nuts, coconut, cinnamon, salt, chocolate chips, and almond or coconut flour.

In a small bowl mix together coconut oil, honey/maple syrup, and almond butter.

Pour coconut oil mixture on the dry ingredients and mix until fully incorporated. Add the egg and stir again.

Pour mixture into the prepared pan and press down to make very firm, as evenly as possible. This is an important step to get them to hold together.

Bake for 30 minutes, the edges will be slightly brown.

Once removed from the oven, press down again using a spatula.

Store covered at room temperature.

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Gluten Free Oh “Hoppy” Day Carrot Cookies

Gluten Free Oh Hoppy Day Carrot Cookies
Gluten Free Oh “Hoppy” Day Carrot Cookies
photo by recipe author

 

Servings: 7-10
Preparation Time: 25 minutes

Preheat your oven to 360° F.

Combine all ingredients into a bowl and stir together.

Flatten batter out on a baking sheet lined with parchment paper. Cut bunny shapes with cookie cutters.

Bake cookies for 10 – 15 minutes. Allow to cool before serving.

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Low-Carb Strawberry Icebox Bars

Low-Carb Strawberry Icebox Bars
Low-Carb Strawberry Icebox Bars
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

Crust:

Filling:

Preheat oven to 350° F.

Crust instructions:

Mix dry ingredients in a bowl. Add coconut oil and mix well to get a sandy texture.

Scramble eggs, then add to sandy mixture along with ice water. Knead to mix thoroughly. Spread out into 9×12 baking dish. Bake 15-20 minutes until done, edges golden brown.

Remove from oven and let cool while making filling (about 10-15 minutes).

Filling instructions:

Put lemon juice in small bowl, sprinkle gelatin over it to hydrate.

In a small pot, bring water to boil, then add hydrated gelatin/lemon juice mixture, and stir to dissolve gelatin.

Add strawberries, honey, and salt to pot, and bring to boil. Reduce heat and simmer for 10 minutes or until strawberries are soft. Let cool for about 10 minutes, then pour over baked, cooled pie crust.

Transfer to fridge and let chill for at least 4 hours, or until set firm.

Serve with whipped cream, if desired.

*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 by Lynelle. Photo by Orissa. Submit your creative coconut recipes here for a chance to win $50!

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Gluten Free Strawberry Shortcakes

Gluten Free Strawberry Shortcakes
Gluten Free Strawberry Shortcakes
photo by recipe author

 

Servings: 10
Preparation Time: 25 minutes

In a mixing bowl, combine flours, arrowroot starch, baking powder, and salt. Cut in shortening or butter until mixture is crumbly. Add in apple cider vinegar, vanilla, and honey. Slowly pour in milk until mixture forms a dough ball.

Form dough into 10 biscuits. Place on a baking sheet lined with parchment paper.

Bake at 375° F for about 20 minutes. Remove from oven and let cool completely.

Cut biscuits in half and place on serving dishes. Add a dollop of whipped cream and top with fresh strawberries.

*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 Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Sprouted Flax and Raisin Cookies

Sprouted Flax and Raisin Cookies
Sprouted Flax and Raisin Cookies
photo by recipe author

Servings: 20 cookies
Preparation Time: 45 minutes

  • 1 cup sprouted flax meal
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/2 cup whole cane sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoon Ceylon cinnamon
  • 1/2 cup butter or ghee, melted
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1.5 cups raisins

Preheat oven to 375° degrees.

In a large bowl, combine dry ingredients. Add in the wet ingredients and mix until well combined. Fold in the raisins.

Use a regular size cookie scoop to place batter on a greased cookie sheet. Flatten the balls slightly.

Bake about 12 minutes.

Cool cookies on a cooling rack; serve with your favorite milk beverage.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your recipes and photos here! for a chance to win $50!

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Gluten Free Flour-Blend Sweet or Savory Scones

Gluten Free Flour-Blend Sweet or Savory Scones
Gluten Free Flour-Blend Sweet or Savory Scones
photo by recipe author

 

Servings: 8-12
Preparation Time: 50 minutes

Scones

  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 cup cashew meal or *almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup melted ghee, or butter, or coconut oil
  • 6 free-range eggs

Optional mix-in ideas

Some other flavor ideas

  • Cinnamon raisin
  • Lemon zest & poppy seed
  • Cranberry orange
  • Strawberry almond
  • Cherry & chocolate chip
  • Jalapeno cheddar
  • Pesto parmesan
  • Fig and rosemary
  • Blueberry
  • Ginger lemon
  • Raspberry
  • Apple cinnamon
  • Hazelnut chocolate
  • Maple walnut
  • Sausage & red pepper
  • Sundried tomato & garlic
  • Carrot, cinnamon, & raisin
  • Rhubarb and vanilla

Optional icing for sweet scones

In a bowl, simply stir together:

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

This recipe can be made into any flavor you desire: sweet or savory.

Preheat oven to 350° F.

Mix all of the basic ingredients with an electric mixer. Then add in any mix-ins you desire.

Spread the batter into a greased 9-inch pie plate and smooth the top. It will be thick.

Bake for 35 minutes or until browned. Check with a toothpick.

Cool slightly before serving. Spread with optional icing.

Store covered in the fridge.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your recipes and photos here!

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Gluten Free Coconut Curry Turkey Meatballs

Gluten Free Coconut Curry Turkey Meatballs
Gluten Free Coconut Curry Turkey Meatballs
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

In a large bowl, combine ground turkey, almond flour, coconut flour and egg. Mix until well blended and form into 1″ meatballs.

Place meatballs on a lightly oiled baking sheet. Bake at 375° F for about 20 minutes or until cooked through.

Meanwhile, heat coconut oil in a large skillet. Add garlic and onions and sauté until soft. Add in coconut milk, curry, salt and pepper. Cook over low-medium heat for about 10 minutes. Add meatballs to curry sauce and top with cilantro.

Homemade Coconut Milk:

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

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

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