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Entrée Coconut Flour Recipes

Coconut Kefir Pancakes

 

Mix everything but the egg and leave for a couple of hours room temp so that you can culture the mix. When ready to stoke ’em up, beat in the egg. For fresh flavor add small chunks of organic apples or even banana slices…or both.

Cook in stainless or cast iron fry pan with coconut oil. Never fry too hot that it smokes like crazy. That is bad.

Spoon out silver dollar or larger size, but smooth out if you like flat pancakes.

Set out on plate and sprinkle organic maple syrup or your favorite syrup over the delicious little gems. Enjoy!

Recipe submitted by: Kathy Fitzgerald, MA, Boston

 

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Coconut Barbecue Pizza

Coconut Barbeque Pizza Recipe Photo. Photo by Jeremiah Shilhavy, all copyrights reserved. Prepared by Marianita Shilhavy.

Prepared by Marianita Shilhavy
Photo by Jeremiah Shilhavy

 

Toppings (amounts as desired):

  • Coconut oil
  • Barbecue sauce
  • Cooked lamb or other meat of choice, chopped
  • Sliced mushrooms
  • Chopped tomatoes
  • Mozzarella cheese, shredded
  • Parmesan cheese, shredded
  • Salt & pepper to taste, if needed

In a medium bowl mix flour, coconut flour, and salt. Set aside.

In a large bowl stir 1/2 cup lukewarm water, yeast, oil and sugar, let stand until foamy.

Stir in the remaining 3/4 cup water. Add flour mixture.

Mix together and form into dough. Knead the dough on a floured surface until smooth and elastic.

Form the dough into a ball. Place ball into a bowl greased with extra coconut oil and turn once to coat. Cover with a damp towel and let it rise in a warm place until double in size, about 30-45 minutes.

Once dough has risen punch down gently and roll out to desired shape and thickness. If using a large cookie sheet grease sheet with palm shortening and roll dough out on the sheet to cover.

Brush dough with coconut oil. Spread the barbecue sauce on and sprinkle with a bit of mozzarella cheese. Add remaining toppings of choice and top lastly with parmesan cheese.

Pre-heat oven at 425 degrees and bake for 15-25 minutes or until golden brown and the cheese is bubbly.

Enjoy!

By Marianita Shilhavy

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Coconut Flour Porridge

Coconut Flour Porridge
stock photo

The texture of this porridge is a bit unusual because of the coconut flour, but I wanted coconut fiber, and didn’t care for using flakes exclusively. This porridge has a very high fiber content and is extremely nutritious with the coconut, oats and chia. Savor the naturally rich, buttery, vanilla enhanced creamy coconut goodness of the original recipe as is or try the variations below. Enjoy!

In small saucepan, combine water, milk, vanilla and banana. Sift coconut flour into pot and mash with fork, until fairly smooth. Add remaining ingredients except butter and honey and bring to a boil over medium heat, stirring frequently. Reduce heat and continue cooking for about 10 minutes, until oats are tender. Add extra water or milk as needed to maintain desired thickness. Top with butter and honey. Makes 1 – 2 servings, and can be eaten hot or chilled. Delicious! Variations:

  • Add cinnamon to taste, up to 1/4 teaspoon.
  • Substitute organic maple syrup or blackstrap molasses for the honey. This adds innumerable health benefits, and tastes nice if you don’t mind the darker flavor of the blackstrap.
  • Add 2 tablespoons of your choice of chopped nuts or nutritious seeds such as almonds, sesame or sunflower seeds for added texture and protein.
  • Add a 1/2 cup of fresh or 1/4 cup of dried fruits. I like fresh berries for the contrast of sweet-tart flavor plus they are a great source of Vitamin C or a blend of dried raisins, dates and figs for their rich almost candy-like natural sweetness. All these fruits offer a wide array of antioxidants.

Enjoy in good health! Recipe submitted by Sophie, Prairie du Chien, WI

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Crispy Pan-Fried Fish

Crispy Pan Fried Fish
stock photo shown

Our favorite way to eat fresh fish:

  • 4 fish filets (trout, redfish, red snapper, flounder, or any white fish)
  • 1 cup buttermilk (or 1 cup milk with 1 teaspoon coconut vinegar stirred in to create “buttermilk”)
  • 1/3 cup coconut flour
  • 1/4 cup corn meal or seasoned fish fry mixture
  • 1/3 cup panko (Japanese breadcrumbs)
  • salt and pepper to taste
  • dash cayenne pepper, optional
  • 4 tablespoons coconut oil, divided
  • Fresh lemon juice (juice of 1-2 lemons)

Soak filets in buttermilk and mix all flours and spices together. Dredge filets in flour mixture, pressing the mixture into the fish; turn and dredge other side.

Heat 2 tablespoons coconut oil on medium heat in a medium sized skillet. Place fillets in hot skillet and cook until light brown on one side. While turning, add the other 2 tablespoons of coconut oil and brown on other side, or until fish is opaque and flakes easily. Squeeze fresh lemon juice over fish. Serve immediately!

Recipe submitted by Bonnie, Raymondville, TX

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Coconut Pancakes II

Oatmeal_Cinnamon_Raisin_Pancake_recipe_photo
example photo shown

Mix everything but the egg and leave for a couple of hours room temp so that you can culture the mix. When ready to stoke ’em up, beat in the egg. For fresh flavor add small chunks of organic apples or even banana slices…or both.

Cook in stainless or cast iron fry pan with coconut oil. Never fry too hot that it smokes like crazy. That is bad.

Spoon out silver dollar or larger size, but smooth out if you like flat pancakes.

Set out on plate and sprinkle organic maple syrup or your favorite syrup over the delicious little gems. Enjoy!

Recipe submitted by: Kathy, Boston, MA

Submit your recipe here!

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