Other Coconut Flour Recipes (not gluten-free)

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

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

• 1 cup grated or finely chopped tart apples (Granny Smith or Jonagold work well)
• 1/4 cup plus 2 tablespoons whole sugar
• 1 tablespoon ground cinnamon
• 1 cup Tropical Traditions Coconut Flour
• 1 cup whole wheat flour
• 1 1/2 tablespoons baking powder
• 1/2 tablespoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons coconut oil, solid
• 1 egg, separated
• 1/2 cup whole milk, more if needed

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

• Left over egg white
• 1 tablespoon milk
• 2 tablespoons sugar
• 1 teaspoons ground cinnamon

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

Preparation time: 5 minutes
Servings: 7

• 1 1/2 cups organic all purpose flour, more as needed
• 1/4 cup coconut flour*
• 1 rounded tablespoon baking powder
• 1 teaspoon sugar
• 1 teaspoon salt**
• generous 1/3 cup palm shortening or butter, cold
• 1 cup whole milk
• Coconut oil or palm shortening

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

Submit your recipe here!