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Baked Food Coconut Flour Recipes

Coconut Crunch Muffins

Coconut Crunch Muffins recipe photo
Coconut Crunch Muffins
Photo by recipe author

Servings: 12
Preparation Time: 10 minutes plus 25-30 minutes baking time

MUFFINS:

TOPPING:

1. Preheat oven to 375 degrees F. Grease a 12-cup muffin pan or line with paper liners.

2. MUFFINS: Combine milk and lemon juice in a large bowl; milk will thicken. Whisk in next 5 ingredients until well combined. Add next 5 ingredients. Add frozen fruit and stir lightly until just combined into the batter. Spoon batter into prepared muffin cups.

3. TOPPING: Sprinkle each muffin with 1 tablespoon toasted coconut.

4. Bake in a preheated oven 25-30 minutes or until a toothpick inserted in the center comes out clean. Let muffins sit for 10-15 minutes before removing from pan. Cool on a wire rack.

Recipe submitted by Agnes, Schaumburg, IL

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Savory Cheese Scones with Coconut Flour

Scones are such a delicious treat for breakfast or lunch…or dinner. It’s more of a breakfast pastry though, and can be either sweet or savory. I have a savory recipe for you today.

The key to keeping these scones fluffy, tender and moist is in minimal handling of the dough. Cut the very cold butter in just until it is in pea size-ish clumps, not until the flour looks like crumbs. Work the dough just until the excess flour is incorporated, adding a bit of milk if needed.

My scones are never dry. These scones are moist, tender, fluffy, and sooo cheesy! They’re delicious! The not-so-secret ingredient in this recipe is the sour cream. It keeps the scone just as described.

I’ve added coconut flour for extra flavor and fiber. You can use whole wheat pastry flour in place of the all purpose flour if you like. The best results I’ve had were when I used one cup of the whole wheat and a half cup of the all purpose. But it’s totally up to you: give or take. Just keep in mind that when you use whole wheat flour, you’ll have to increase the amount of milk, as it’s a pretty thirsty flour.

Oh, and a tip for getting the butter really cold? Stick it in the freezer for a few minutes. Do that first thing, even before you preheat the oven. By the time you’ve preheated the oven, assembled your ingredients, and whisked the dry stuff together, it’ll be perfectly cold.

Humm….am I making this sound complicated? Seriously, it’s not! Scones are actually pretty easy to make – like baking powder biscuits. Baking powder biscuits are easy to make, right?

Right.

Well, that’s all for now. Have a question? Something to say? Drop me a comment below!

Sarah:)

Savory Cheese Scones with Coconut Flour

Savory Cheese Scones with Coconut Flour recipe photo
Savory Cheese Scones with Coconut Flour
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8 scones
Preparation Time: 15 minutes

  • 1 1/2 cups all-purpose flour*
  • 1/4 cup coconut flour
  • 1 tablespoon sugar
  • 4 1/2 teaspoons baking powder
  • 5 tablespoons salted butter, very cold
  • 5-6 ounces cheese, cut into tiny cubes
  • 1/2 cup plus 2 tablespoons milk
  • 1/3 cup sour cream
  • 1 egg
  • 1-2 tablespoons milk or water

Preheat the oven to 400 degrees F.

Whisk the flours, sugar, and baking powder in a medium sized bowl.

Cut butter in using a pastry blender or your hands just until it is in pea sized clumps (or a bit bigger, just don’t over-do it). Stir in the cheese cubes.

Mix the milk and sour cream together and pour into the dry ingredients all at once. Stir gently until blended. Add a bit more milk if needed. (You can knead the dough on a work surface instead of stirring in the bowl if desired. Either way, keep the handling of the dough to a minimum. Overworking the dough = yuck!)

Dump the dough unto a work surface while there is still a little un-absorbed flour left. Pat into a fat circle, flip over, and pat the circle out to 3/4-1/2 inch thickness. Cut into 8 wedges.

Arrange scones in a circle on an ungreased jelly roll pan, placing them fairly close together. Beat egg and milk/water together and brush over the scones. Let rest for 5-10 minutes.

Bake scones for 15-20 minutes, or until the tops and bottoms are a light golden brown. Enjoy while hot!

*You may use half or all whole wheat pastry flour for the all purpose. Add more milk as needed.

Recipe courtesy Sarah Shilhavy

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Apple Cinnamon Scones

Scones are always a tasty treat for breakfast, but they can be a bit of a hassle in the morning when all you want is a quick and easy breakfast. But these Apple Cinnamon Scones take the hassle out of making this breakfast treat. The dough can be prepared from 1 hour to a day in advance. I made mine the night before and in the morning all I had to do was cut, dip and then bake them. No mess, no hassle, and no need to rush around like crazy to get everything done on time.

They were very tasty, but too dry for my taste. It was that typical dry, slightly flaky scone texture. I guess some people like it that way but I don’t. If you don’t either, use more than 1 cup of grated apple (I found that 1 regular sized apple was more the 1 cup, so use about 1 and 1/2 apples or to taste) and add another egg. Depending on the total amount of flour you use (which will always vary if you’re measuring with cups) you may have to add a tad bit more milk during the mixing. I added about 1 tablespoon more.

Other then that, they were great! I liked the cinnamon sugar topping and also how the apples infused the scones. They’re healthy too! Made with whole wheat flour (I used whole wheat pastry flour) and coconut flour, these scones have extra fiber and tenderness from the coconut flour. All you’ll need next is some butter and jam.

Apple Cinnamon Scones recipe photo
Apple Cinnamon Scones
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Apple Cinnamon Scones

Servings: 8 Scones
Preparation Time: 15 minutes plus 1 hour to 1 day of chilling

In small bowl combine apples with 2 tablespoons sugar and 1 tablespoon cinnamon. Toss to coat apple pieces.

In medium bowl combine flours, baking powder, baking soda, 1/4 cup sugar, and salt. Cut in coconut oil until mixture is coarse and crumbly. Beat egg yolk with milk. Add to flour mixture.

With an electric mixer fitted with the paddle attachment, mix until a loose “dough” forms (approx. 2 minutes). Add an extra tablespoon or so of milk if needed. Mix in apple pieces. Dough will be loose and sticky.

Form dough into a flat 6-inch round disk and wrap in parchment paper. Place in a tightly sealed zip lock bag. Refrigerate 1 hour. Dough also holds well if made a day in advance and refrigerated.

Preheat oven to 375 degrees F. Grease a jelly roll or cookie sheet with coconut oil.

Cinnamon Sugar Topping

Beat egg white with milk.

In shallow plate, combine sugar with cinnamon. Remove dough from fridge and cut into 8 equal wedges. Brush top and sides with egg mixture. Dip top of scone into sugar mixture. Place scones 2 inches apart on greased sheet.

Bake 25-30 minutes, until tops are slightly brown. Serve warm.

Recipe submitted by Tammy, Union City, TN

Preparation by Sarah Shilhavy

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Coconut Flour Baking Powder Biscuits

coconut flour biscuits recipe photo
Coconut Flour Biscuits

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation time: 5 minutes
Servings: 7

Preheat oven to 450 F.

Grease a baking sheet with coconut oil or shortening. Set aside.

Place the flours, baking powder, sugar and salt into a large mixing bowl. Add the shortening/butter and toss it to coat with the flour. Begin to cut the shortening into the flour, using your hands, pastry cutter, or two knives. This should take only a few seconds.

Add the milk all at once and stir to moisten all the flour and shortening. Dough should be very wet. Dust a surface with flour, turn the dough onto the surface and dust top with more flour. Knead the dough about seven times and fold over in half once.

Pat the folded dough into a circle about 1/2 to 3/4 inch thick. Cut the biscuits with a two inch cookie or biscuit cutter (or glass) and place on the prepared pan with a little space between the biscuits or touching.

Bake 10-15 minutes or until the tops are lightly browned. Enjoy!

* For a more coconut flavor use 1/2 cup of flour and decrease the wheat flour by 1/4 cup.

**If using salted butter decrease salt by about 1/4 teaspoon.

By Sarah Shilhavy

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Coconut Flour Oat Bran Muffins

Coconut Flour Oat Bran Muffins
stock photo

Preheat oven to 375 degrees F.

Combine oat bran, honey, milk, and applesauce. Stir well.

Stir together egg and oil and add to oat bran mixture

Sift together flours, baking powder, baking soda, salt, and cinnamon. Stir into oat bran mixture just until all ingredients are moistened.

Spoon mixture into lined muffins tins, filling 2/3rds full.

Bake 25 minutes or until lightly brown.

Recipe submitted by Penny, Hudson, FL

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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
stock photo

Yield: 3 dozen

Preheat oven to 350 degrees.

In a mixing bowl, cream coconut oil, butter and sugar. Beat in egg and vanilla. Combine flours, oats, baking soda, cinnamon, ginger, and pecans. Stir into creamed mixture alternately with pumpkin and water mixture. Fold in chocolate chips.

Drop by tablespoonfuls onto greased baking sheet. Bake in preheated oven for 8-10 minutes or until lightly browned on bottom of cookie.

Recipe submitted by Martha, Battle Creek, MI

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Scottish Shortbread with Coconut Flour

Scottish Shortbread with Coconut Flour
stock photo

I cut mine in a long diamond shape – they are wonderful for the holidays and everyone seemed to like the ones I used the coconut flour in more than the traditional recipe.

Preheat oven to 325° F. Lightly grease cookie sheet(s) with coconut oil and set aside.

Combine all ingredients; use hands to knead until ingredients are blended. Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes). Place on prepared cookie sheets.

Bake in preheated oven for about 20 minutes, or until lightly browned. Cut into wedges while warm or break apart.

Note: if the shortbread cools down too long it will be hard to cut, will start to break apart – if this happens just put your pan back in the oven for a couple of minutes and then cut.

Recipe submitted by Karen, Melbourne, FL

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Coconut Blondies with Almonds and Dates

Blondies
example photo shown

Heat oven to 350 F. Line bottom and sides of 8×8 pan with aluminum foil and grease with extra coconut oil. Leave a 2 inch overhang of foil around at least two sides of the pan.

Wisk together the flours, coconut flakes, baking powder and salt in a small bowl. Set aside.

Place coconut oil, honey and dates into small saucepan over low heat and melt coconut oil, stirring constantly. Pour into large bowl. Add apple sauce, vanilla, and dry ingredients; mix well. Fold in half of the chopped almonds. Batter will be very stiff.

Pour batter into prepared pan and spread evenly with spatula. Top with remaining almonds.

Bake until a wooden tooth pick inserted in center comes out with a few crumbs, but not wet. 18-20 minutes.

Cool in pan on wire rack 15 minutes. Lift out foil and cool completely on rack. Remove foil and cut into squares.

Store in air-tight container. Will keep for three days this way. Put in fridge and they will keep much longer, if they last that long!

*You can omit the dates and increase the honey by 1/4 cup.

Recipe submitted by Sandra, Inyokern, CA

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