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Baked Food Coconut Flour Recipes

Gluten Free Double-Berry Sunrise Muffins

 Gluten_Free_Double_Berry_Sunrise_Muffins
Gluten Free Double-Berry Sunrise Muffins
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

Muffins:

  • 1/2 cup whole sugar
  • 2 tablespoons orange juice
  • 1/4 cup butter, melted
  • 1 egg
  • 2 cups gluten-free flour*
  • 2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2/3 cup coconut milk**
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh strawberries, chopped

Topping:

Muffins:

In a mixing bowl, cream together sugar, orange juice and butter. Add in egg and beat until combined. Slowly add in flour, baking powder and salt. Pour in milk until just combined.

Fold in berries.

Fill greased or lined muffin tins about 2/3 full with batter.

Topping:

In a small bowl, combine topping ingredients and mix with a fork until crumbly. Sprinkle over each muffin.

Bake at 400 °F for about 20 minutes or until slightly brown and toothpick comes out clean.

*Gluten Free Flour Mix:

Makes 3 cups

Mix all ingredients together and use as directed.

**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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Coconut Rice Rounds (Bibingka)

Coconut_Rice_Rounds_Bibingka
Coconut Rice Rounds (Bibingka)
photo by recipe author

 

Servings: 10
Preparation Time: 45 minutes

  • 1 cup sushi rice, (also known as sticky rice)
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 – 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 1/3 – 1/2 cup sugar for desired sweetness
  • 1 3/4 cups coconut milk*
  • sugar, optional topping
  • shredded coconut, optional topping

Option: You may soak the rinsed rice overnight to remove the phytic acid before cooking.Add rice to boiling, salted water, stirring constantly for 15 minutes. Allow to cool.

In a blender combine 1/4 cup coconut flour with the baking powder and sugar. Add cooked rice and coconut milk, processing until it becomes a thick paste. If more thickening is necessary, add a little more flour.

On a cookie sheet lined with parchment paper, create circles with the mixture, 3″- 4″ across and 1/2″ thick. Bake at 350 °F for 20 minutes – the bottoms should be a light, toasty brown. Remove from oven and sprinkle with sugar and shredded coconut. Return to oven for 5 minutes or pop under the broiler to melt the sugar and toast the coconut, optional.

Note: In the Philippines these are baked on banana leaves, cut into rounds. You may cut the parchment in circles around each little cake for easy storage.

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

Diane from Hubert, NC won $50 for this recipe and photo! Submit yours here!

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Gluten Free Wild Blackberry and Rhubarb Pie

Gluten_Free_Wild_Blackberry_and_Rhubarb_Pie
Gluten Free Wild Blackberry and Rhubarb Pie
photo by recipe author

 

Servings: 10-12
Preparation Time: 1 hour 30 minutes

Never Fail Pie Crust:

Filling:

  • 3 cups fresh blackberries
  • 2 cups fresh rhubarb, diced
  • 3/4 cup sugar
  • 1/4 cup gluten free flour blend*
  • 2 tablespoons coconut milk**
  • 1 teaspoon ground ginger or 1 teaspoon ground cinnamon, optional

Combine flour, sugar, salt and baking powder in a mixing bowl. In a small bowl, whisk together egg, vinegar and water. Cut in about 2/3 cup cold coconut oil or shortening into dry ingredients until mixture is crumbly.

Pour in egg mixture and mix until dough ball forms. Add more water or flour to get desired dough texture. Divide dough in half. Place dough ball onto a lightly floured surface. Roll out dough until about 1/4″ thick.

Gently lay pie crust into a 9″ pie plate. Reserve the remaining dough for the top of the pie. After pie has been filled, roll out remaining dough and cut as desired for topping: lattice, whole, shapes, etc.

Combine berries, rhubarb, sugar and flour in a large bowl. Pour into uncooked pie crust. Add remaining 2-3 tablespoons coconut oil or shortening on top of berries in little pieces. Top with remaining pie crust if desired. Brush top of pie with coconut milk.

Bake at 350 °F for about 50 minutes. Filling should be bubbly and crust should be slightly brown. If edges of pie start to brown too quickly, cover with foil.

Let pie cool about 10-20 minutes before cutting and serving.

Note: Got leftover pie crust? Form together and roll out again on a floured surface. Cut or shape as desired. Place crust pieces on a large cookie sheet and sprinkle with sugar and cinnamon. Bake at 350 °F for about 10-15 minutes, or until golden brown.

Enjoy with home made ice cream. Recipe here.

*Gluten Free Flour Mix:

Makes 3 cups

  • 2 cups brown rice flour
  • 2/3 cup tapioca starch/flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

**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 yours here!

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Momma Scout Coconut Cookies

Momma_Scout_Coconut_Cookies
Momma Scout Coconut Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

Cookie:

Chocolate Sauce:

Filling:

In a mixing bowl, combine cookie ingredients and knead until smooth. Roll out between two pieces of parchment paper until about ¼ inch thick. Using a donut cutter, cut out small circular cookies. Re-roll dough and cut until all dough is used.

Bake at 375 °F for 10 minutes or until slightly brown. Let cool about 15 minutes.

Melt chocolate chips and coconut milk in a double boiler. Dip the bottoms of cookies into chocolate sauce and place on a parchment lined baking pan. Chill for about 20 minutes or until chocolate has hardened.

Meanwhile, bring coconut milk, honey and sugar to a boil in a small saucepan. Boil for about 5 minutes or until sugar is dissolved. Remove from heat and stir in coconut flakes. Carefully spoon coconut filling onto cooled cookies. Drizzle with any remaining chocolate sauce and let chill again for about 20 minutes.

*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!

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Gluten-Free Blueberry Coconut Flaugnarde

Gluten_Free_Blueberry_Coconut_Flaugnarde
Gluten-Free Blueberry Coconut Flaugnarde
photo by recipe author

 

Servings: 6-8
Preparation Time: 10 minutes

Preheat oven to 350 ºF

Using coconut oil or butter, grease the bottom and sides of an 8 or 9 inch pie dish. Set aside.

Using a blender, whip the coconut milk, eggs, maple syrup, coconut flour, brown rice flour, vanilla extract, and sea salt till smooth and frothy. (Can also be whisked vigorously by hand.)

Pour roughly half an inch of batter into the greased dish and bake it in the oven until it is lightly set – just a few minutes. Take the baking dish out of the oven and add the blueberries in an even layer. Pour on the remaining batter.

Return the dish to the oven and bake for about 50 to 55 minutes, until slightly golden around the edges, and set in the center.

Serve at room temperature, with a dollop of coconut milk whipped cream and a sprinkling of cinnamon, if desired.

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

Sheri from Camby, Indiana won $50 for this recipe and photo! Submit yours here!

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Gluten Free Zucchini Bread

Gluten_Free_Zucchini_Bread
Gluten Free Zucchini Bread
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

Preheat oven to 350 °F

Grease a glass loaf pan or muffin liners. In a small bowl, combine both flours, cinnamon, baking soda, and salt.

In a large bowl, using a whisk or a hand mixer, combine eggs, vanilla, honey, melted butter/ghee, and zucchini.

Add the dry mixture to the wet ingredients. Mix just until smooth. Do not over mix, it will start to separate. Pour batter into greased pan, or muffin liners.

Bake loaf for 60-65 minutes, or until toothpick comes out clean. Alternately, bake muffins for 30-35 minutes.

Allow to cool before serving. Stores well in fridge.

*You can grind your own almond flour by placing whole almonds in a blender/food processer 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!

 

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Gluten Free Walnut Carrot Cupcakes

 Gluten_Free_Walnut_Carrot_Cupcakes
Gluten Free Walnut Carrot Cupcakes
photo by recipe author

Servings: 24
Preparation Time: 30 minutes

Walnut Carrot Cupcakes:

Coconut Cream Frosting:

  • 2 cups coconut milk*
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1-3 teaspoons arrowroot starch

Preheat oven to 350 °F

In a mixing bowl, cream together oil or shortening, applesauce, honey and sugar until smooth. Add in eggs, one at a time until smooth. Add in cinnamon, nutmeg, salt, baking powder and vanilla. Slowly add in flour and milk, alternating and beat until just combined. Fold in carrots and walnuts.

Using an ice cream scoop, spoon batter into lined cupcake tins. Bake for about 20-25 minutes or until cooked through.

Cool completely on wire racks before frosting.

In a mixing bowl using the whisk attachment, whip together coconut milk, honey, vanilla and 1 teaspoon arrowroot starch. Mix for several minutes or until completely smooth and whipped, adding more arrowroot starch (1/2 teaspoon at a time) if necessary to thicken. Spread frosting over cooled cupcakes or pipe using a pastry bag, if desired.

Store cupcakes in fridge or coconut frosting will melt.

*Gluten Free Flour Mix:

Makes 3 cups

  • 2 cups brown rice flour
  • 2/3 cup tapioca starch/flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

*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 yours here!

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Gluten Free Salted Caramel Peanut Butter Cookies

Gluten_Free_Salted_Caramel_Peanut_Butter_Cookies
Gluten Free Salted Caramel Peanut Butter Cookies
photo by recipe author

 

Servings: 30
Preparation Time: 15 minutes

In a large mixing bowl, cream together butter, peanut butter, and honey. Add in vanilla and egg until smooth. Add in flour, baking soda and baking powder.

Using a cookie scoop or your hands, form cookie balls that are about 1 inch in size. Place on a baking sheet lined with parchment paper. Carefully press cookies down with a fork. Sprinkle over a little sea salt on each cookie.

Bake at 375 °F for about 10 minutes or until slightly brown. Let cookies cool completely.

*Gluten Free Flour Mix:

Makes 3 cups

  • 2 cups brown rice flour
  • 2/3 cup tapioca starch/flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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