Entrée Coconut Flour Recipes

Gluten Free Coconut Curry Turkey Meatballs

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

1 pound ground turkey or beef
3 tablespoons almond flour
3 tablespoons coconut flour
1 egg
2 tablespoons coconut oil
2 garlic cloves, minced
1 onion, finely chopped
2 cups coconut milk*
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh cilantro, chopped

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!

Gluten Free Slow-Cooker Mushroom Meatloaf

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Servings: 6
Preparation Time: 20-25 minutes

1 pound ground turkey (or beef)
8 ounces portobello mushrooms, diced
1 onion, diced
1 garlic clove, minced
1/4 cup coconut flour
2 tablespoons ground flax seed
2 tablespoons coconut oil, melted
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon Italian seasonings
1/4 cup ketchup*
1 teaspoon ground mustard

In a large bowl, combine turkey, portobello mushrooms, onion, garlic, coconut flour, flax, coconut oil, salt, pepper and Italian seasonings. Mix together until well combined, form into a loaf and place into a greased or lined slow-cooker. (Place a few strips – about 2″ wide – of foil in your slow cooker so you can easily remove the meatloaf and clean up faster.)

In a small bowl, mix together ketchup and mustard until smooth. Pour over loaf. Slow-cook on low heat for about 6-7 hours or on high heat for 3-4 hours. Temperature needs to read 160 ° F.

Tip: Make two loaves at once and store one in the freezer for later use. Simply thaw in the fridge overnight and re-heat.

Make your own fresh ketchup at home using this recipe – Homemade Fresh Tomato Ketchup.

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

Gluten Free Vegetarian Pot Pie

photo by recipe author

Servings: 6
Preparation Time: 25-30 minutes

Crust:

2 cup almond flour*
1 cup coconut flour
1 cup butter, softened
1/2 teaspoon salt
ice water, as needed

Filling:

1/2 cup yellow onion chopped (1/2 inch)
2 tablespoons coconut oil
2 1/2 cups vegetable broth
1 3/4 teaspoons cumin
1/2 coconut cream concentrate
12 cups your favorite veggie (I have used sweet potato, asparagus, zucchini, corn, all have been delicious…experiment and share how it turned out!)
2 small potatoes, cubed 1/2 inch
1 cup carrots, sliced
1/2 cup peas
1/2 cup broccoli
1 tablespoon coconut flour (or as needed to thicken)

Dough:

Mix almond and coconut flour with the salt, then slowly fold in softened butter until it crumbles. Stir in water by the tablespoon and mix dough thoroughly by hand. Once dough is mixed, divide in half and roll into balls. Cover or wrap balls and put in fridge.

Preheat oven to 425 degrees ºF.
Saute onions in coconut oil until they become translucent. Heat vegetable broth in a medium pot and bring to a boil. Once boiling add cumin and lower head to medium. Add coconut cream concentrate. Add vegetables to mixture and let simmer 15 minutes stirring frequently.

While mixture is simmering take 1/2 the dough and push down into the dish fairly thin and up the sides covering the dish. Roll out remaining dough to cover top and set aside. Fill the dish with rolled out dough making sure to fill any cracks.

Once mixture has simmered and dough is rolled out add coconut flour to mixture to thicken the liquid. Pour mixture into dish. Take rolled top and lay over dish. If some cracks or falls apart that’s ok just press it back together and fill in cracks. Press edges together. Place in oven for 20-30 minutes or until dough is golden brown around edges.

Notes:

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

If you want to make this recipe completely vegan just substitute earth balance for butter. Also coconut oil may work, but I haven’t tried it yet.
I use frozen broccoli florets and frozen peas to save time and it turns out great.

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High Protein & Fiber Pancakes

High Protein and Fiber Pancakes

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Servings: 2 to 3
Preparation Time: 10 to 15 minutes

1/4 cup whole wheat flour
1/4 coconut flour
1 scoop protein powder (I used vanilla whey.)
1 teaspoon physillium husk powder (optional; adds fiber)
1 teaspoon baking soda
dash of salt
2 tablespoon turbinado sugar
1/2 cup applesauce
1/4 to 1/2 cup milk
1 egg, separated
1/2 tablespoon coconut oil

In a medium sized bowl, combine dry ingredients. In a separate bowl, combine all wet ingredients except milk and egg.

Place egg white in a small bowl and set aside. Add your yolk to the wet ingredients. Add the dry ingredients to the wet. Slowly add milk one tablespoon at a time to the batter, until desired consistency is reached. I used 1/4 cup and 2 tablespoons but if you want a thinner batter, you can add up to 1/2 cup.

Whisk the egg white until soft peaks form (about a minute or two). Using a spatula, fold egg whites into your pancake batter.

In a lightly oiled skillet, over medium heat, cook pancakes two at a time for about two minutes per side. Watch carefully to make sure they don’t burn.

Recipe submitted by Michelle, New York, NY

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Gluten Free Vanilla Coconut Waffles

Gluten Free Vanilla Coconut Waffles photo

photo by recipe author

Servings: 8 waffles Depending on waffle maker
Preparation Time: 10 minutes

4 eggs
2 tablespoons vanilla extract
1/2 cup full fat coconut milk*
2/3 cup organic apple sauce
2 egg whites
1 1/2 cups almond flour
1/2 cup coconut flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
Dash of fresh ground nutmeg

Mix all the wet ingredients, except the egg whites. Beat the whites to foamy peaks with a pinch of salt. Mix all the dry ingredients.

Slowly fold in the dry ingredients to the wet ingredients. Then continue to fold the mixture with the egg whites trying to preserve as much volume as possible. Cook as directed on waffle maker.

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

Recipe submitted by Kyle, Kent, WA

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Coconut Rice Fritters

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Servings: 2 1/2 dozen fritters
Preparation time: 30 minutes

1 1/2 cup cooked long grain rice
1/4 cup warm water
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon honey
1 cup organic unbleached all purpose flour
1/4 cup coconut flour
3 eggs, beaten
2 tablespoons coconut oil
1 tablespoon powdered sugar

Place the rice and warm water in a mixing bowl and mash the rice. Add the baking powder, salt, nutmeg and honey and mix well. Mix the two flours together, then, alternately add the flour and eggs to the rice mixture. Mix until smooth.

Heat the coconut oil in a large fry pan. Drop the rice mixture by level tablespoons into the hot oil. Cook 4 minutes on each side or until golden brown.

Transfer to paper towels and let them dry. Sprinkle with powdered sugar.

Recipe submitted by Pat, Jackson, WI

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Coconut Flour Oat Pancakes

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Servings: 2
Preparation Time: 20 minutes

1/4 cup coconut flour
1/2 cup oatmeal
1/2 cup coconut milk*, or as needed
1 egg
Pinch of salt
Coconut oil for cooking
Organic maple syrup, grass-fed butter, and shredded coconut for topping

In a small bowl, whisk together coconut flour, oatmeal, light coconut milk, egg, and salt.

Over medium heat, heat 1 teaspoon coconut oil in a pan. Add 1/4 of the coconut flour mixture to the pan, and cook until bottom is set. Flip and cook until other side is done as well.

Remove from the pan to a plate and repeat for the rest of the batter. Top with grass-fed butter, organic maple syrup, and shredded coconut.

Recipe submitted by Evan, Marlborough, MA

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

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Wheat Free Coconut Pancakes

Photo by recipe author

Servings: Yields 5 palm-sized pancakes or 10 silver dollar-sized pancakes
Preparation Time: 10 minutes

1 banana
1 small apple (or 1/4 c applesauce)
1 tablespoons flax seeds
1/4 cup nut milk (I used vanilla almond milk)
2 tablespoons Tropical Traditions coconut oil
2 tablespoons Tropical Traditions coconut flour (or the flour of your liking; wheat, almond, rice, etc.)
1/3 cup rolled oats
Pinch cinnamon (and/or nutmeg)
Dash vanilla extract

Optional Add-In’s :

1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup more water or nut milk only if the batter looks too dry/thick.

Blend first 4 ingredients in a blender. Let this sit for 10 minutes or so while you’re getting the rest of the ingredients together. It will give the flax seeds time to gel, thereby producing an egg-like effect. The apple and banana help with this, too.

Add remaining ingredients and optional add-ins if desired and mix well.

After you have blended the ingredients, fry up the pancakes using 2 tablespoons coconut oil to fry with, about 4 minutes on the first side. Flip over and add 2 more tablespoons coconut oil and fry for 3 minutes or until done.

Recipe submitted by Averie, Phoenix, AZ

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