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Dessert Coconut Flour Recipes

Gluten Free Chocolate Zucchini Muffins

Gluten_Free_Chocolate_Zucchini_Muffins
Gluten Free Chocolate Zucchini Muffins
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Preheat oven to 350° F.

Grease muffin pan with coconut oil.

Combine dry ingredients. In a separate bowl, mix zucchini, coconut oil and raw honey. Stir in chocolate chips, if using. Combine dry and wet ingredients together.

Divide into muffin pan. Bake for 20 minutes.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here! 

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Gluten Free Key Lime Pie Bars

Gluten_Free_Key_Lime_Pie_Bars
Gluten Free Key Lime Pie Bars
photo by recipe author

 

Servings: 24
Preparation Time: 1 hour

Gluten Free Flaky Crust:

Key Lime Filling:

Vanilla Frosting:

Gluten Free Flaky Crust:

Mix all crust ingredients together. It should be the consistency of thick oatmeal. Use a rubber spatula to press the batter as flat as possible into a lightly greased 9×13 glass baking dish, or for even easier removal later, line the dish with parchment paper. Bake at 350° F for 15 minutes.

While it is baking, make the key lime filling.

Key Lime Filling:

Mix all the filling ingredients together well & spread it on top of the baked crust. Bake for 45 more minutes.

Allow to cool completely at room temperature, then chill in the fridge.

Top with frosting and serve.

Vanilla Frosting:

Blend all ingredients on high speed with an electric mixer for several minutes, until light & fluffy.

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

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Gluten Free Lime Cupcakes with Cheesecake Topping

Gluten_Free_Lime_Cupcakes_with_Cheesecake_Topping
Gluten Free Lime Cupcakes with Cheesecake Topping
photo by recipe author

 

Preparation Time: 10 minutes
Servings: 6

Cupcakes:

Topping:

  • 3 ounces cream cheese
  • 1/4 cup whipping/heavy cream
  • 1/4 cup whole sugar

Cupcakes:

Pre-heat the oven to 400° F.

Mix the coconut flour, baking powder, salt and whole sugar in a bowl. Add the coconut milk, coconut oil, lime juice, rind and eggs together until you have a smooth batter. Add the chlorophyll, adjust if you want it brighter green.

Pour into cupcake cases and bake for 20 minutes. Remove from the oven and allow to cool.

Topping:

Blend the topping ingredients together until smooth. Slather or pipe over the cupcakes. Optional decoration is extra rind from a lime.

Angela from St. George, won $50 for this recipe and photo! Submit your recipes here!

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GAPS Chocolate Zucchini Bread

 GAPS_Chocolate_Zucchini_Bread
GAPS Chocolate Zucchini Bread
photo by recipe author

 

Servings: 6 mini loaves
Preparation Time: 25 minutes

Wet ingredients:

Dry ingredients:

Optional:

  • 1/2 cup chopped walnuts

Preheat oven to 350° F.

In large bowl, combine wet ingredients & mix well. Add dry ingredients into bowl and whisk until combined. Pour batter into greased pans and bake for about 18-25 minutes, or until a toothpick inserted in the center comes out clean.

Keeps well in the fridge or in an airtight container on the counter.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes here!

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Gluten Free Key Lime Cream Bread

Gluten_Free_Key_Lime_Cream_Bread
Gluten Free Key Lime Cream Bread
photo by recipe author

 

Servings: 8
Preparation Time: 25 minutes

Key Lime Bread:

Cream Swirl:

Homemade Coconut Milk:

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

Preheat oven to 350° F.

Mix bread ingredients together in a large bowl and pour into a greased loaf pan.

Mix cream ingredients together and drizzle over top of bread dough. Swirl with a knife.

Bake for 1 hour or until a toothpick comes out clean. Allow to cool and then refrigerate to allow it to further set up, otherwise the bread will be too soft.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes here! 

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Slow Cooker Merlot Spiced Apples

Slow_Cooker_Merlot_Spiced_Apples
Slow Cooker Merlot Spiced Apples
photo by recipe author

 

Servings: 6
Preparation Time: 20-30 minutes

  • 1 tablespoon coconut oil
  • ½ cup Merlot or other red wine
  • 1 tablespoon cinnamon
  • 1 teaspoon apple pie spice
  • ¼ cup whole sugar
  • 1 tablespoon coconut flour
  • 4 sweet apples: peeled, cored and thinly sliced
  • 1 orange: peeled, segmented
  • ½ cup walnuts or pecans

In a crock pot, melt coconut oil. Add in wine, cinnamon, apple pie spice, sugar and flour. Stir until well combined. Add in apples, oranges and walnuts or pecans. Stir well, until fruit and nuts are coated.

Cook on high heat for about an hour, stirring 4-5 times. Let cool about 10 minutes to allow sauce to thicken. Serve as desired.

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

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Gluten Free PBJammin’ Bars

Gluten_Free_PBJammin_Bars
Gluten Free PBJammin’ Bars
photo by recipe author

 

Servings: 8
Preparation Time: 25 minutes

Bars:

Filling:

  • 10 ounces jelly of choice

Topping:

Drizzle: 

  • 2 tablespoons organic tahini or peanut butter (thinned with a little coconut oil if necessary)

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

Mix bar ingredients in large bowl until well combined. Press into tart pan. Prick with fork and bake at 350° F for 8 minutes or until lightly golden. Remove from oven, spread jelly evenly over bars.

Mix topping ingredients until it forms a fine crumb. Sprinkle over jelly. Bake at 350° F for 6-8 minutes or until golden brown.

Remove from oven and drizzle with tahini or peanut butter. Allow to cool before slicing into bars.

Marijah from Columbia, KY won $50 for this recipe and photo!  Submit your recipes and photos here!

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Gluten Free Chocolate Orange Brownies

Gluten_Free_Chocolate_Orange_Brownies
Gluten Free Chocolate Orange Brownies
photo by recipe author

 

Servings: 9
Preparation Time: 1 hour and 10 minutes

Slice the orange, remove seeds and place in a saucepan and cover with water. Bring to boil, then simmer for 1 hour with a lid on. Remove the orange from the pan and let cool. Once cool, place in a food processor or blender and blitz until smooth.

Preheat the oven to 350° F.

Line and grease a baking tin (I used an 8 inch square tin).

In a bowl, place the melted butter, vanilla, eggs and mix well. Add the orange mixture, combine until smooth. Add the dry ingredients, one at a time into the orange mixture, combine well.

Pour the mixture into the baking tin, place in the oven and bake for 25 minutes. Remove from oven, allow to cool then slice and serve. (Optional: Serve each brownie with a slice of fresh orange.)

Angela from St. George, Barbados won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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