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Other Coconut Flour Recipes (not gluten-free)

Gluten Free Cinnamon Raisin Coconut Cookies

Gluten_Free_Cinnamon_Raisin_Coconut_Cookies
Gluten Free Cinnamon Raisin Coconut Cookies
photo by recipe author

 

Servings: 30
Preparation Time: 10 minutes

  • 1 1/3 cup coconut flour, sifted
  • 2/3 cup arrowroot flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2/3 cup coconut oil, melted
  • 1/2 cup coconut cream concentrate, melted
  • 1/2 cup honey
  • 6 pastured eggs
  • 4 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 8 drops cinnamon essential oil or 2 teaspoons ground cinnamon
  • 3/4 cup raisins

Preheat oven to 350° F.

In a large bowl combine coconut flour, arrowroot flour, salt, baking powder, and baking soda (and dried cinnamon if using). Stir thoroughly.

In a medium bowl combine melted coconut oil and coconut cream concentrate. Add honey, eggs, vanilla extract, apple cider vinegar (and cinnamon essential oils if using those). Mix thoroughly.

Slowly add wet ingredients to dried and mix thoroughly. Add raisins and stir.

Form two tablespoons full of dough into a ball and press down gently on a baking sheet until you have approximately 30 cookies. Bake for 10 minutes or until golden brown on top. Allow to cool before serving.

Jacquelyn from Eugene, OR won $50 for this recipe and photo! Submit your recipes here!

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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 Cream Cheese and Jalapeno Pinwheels

Cream_Cheese_and_Jalapeno_Pinwheels
Gluten Free Cream Cheese and Jalapeno Pinwheels
photo by recipe author

 

Servings: 16 pinwheels
Preparation Time: 20 minutes

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon psyllium husk powder
  • 2 tablespoons butter, melted
  • 1 egg
  • 1 cup boiling water
  • 2 ounces cream cheese, softened at room temperature
  • 2 jalapeno peppers, finely chopped

Pre-heat oven to 400° F.

Mix dry ingredients in a bowl, combine well. Add the butter and eggs, mix thoroughly until mixture resembles breadcrumbs.

Boil the water and add to the mixture a bit at a time, stirring thoroughly until you have a dough. Cut the dough into four pieces. Roll each quarter into a ball then place each one on a strip of parchment paper. Place another strip of parchment paper over each dough ball and roll each one out into rectangles about 8 x 4 inches each.

Trim any edges and spread the cream cheese over the strip. Sprinkle the chopped jalapeno over the cream cheese. Using the parchment paper base, take one end and roll up the dough like a Swiss roll, keeping it fairly tight. Cut the dough into half, then half again. This will make your pinwheel shape.

Place the pinwheel face down on a parchment paper lined baking tray. Bake for 20 minutes, turning over after 10 minutes.

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

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