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Coconut Flour Recipes

Gluten Free Sandwich Rounds


Squeaky Clean Coconut Wonder Bars Recipe photo

Gluten Free Sandwich Rounds (photo by recipe author)

Servings: 6
Preparation Time: 30 minutes

Preheat oven to 350 degrees ºF. /p>

Grease your muffin top pan(s) very well.

Mix all dry ingredients in a bowl.

Use an electric mixer & add in the eggs and butter/ghee/coconut oil until well combined. Scoop batter into the muffin top pan(s). Use about 1/3 cup for each of the rounds. Flatten with a rubber spatula. Sprinkle on the optional toppings.

Bake for 20-25 minutes. Allow the sandwich rounds to cool. Carefully slice them in half when ready to eat. YUM!

Store in an airtight container in the fridge or freezer.

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Gluten Free Coconut Pie Crust

Gluten Free Coconut Pie Crust Recipe photo

Gluten Free Coconut Pie Crust photo by recipe author

Servings: 8
Preparation Time: 15 minutes

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Gluten Free Fresh Strawberry Coconut Flour Muffins

Gluten Free Fresh Strawberry Coconut Flour Muffins Recipe photo

Gluten Free Fresh Strawberry Coconut Flour Muffins photo by recipe author

Servings: 18 muffins
Preparation Time: 15 minutes

Preheat oven to 350 degrees ºF.

Combine all ingredients except for strawberries. Mix well, making sure to get rid of all lumps in the batter. Gently fold in strawberries.

Grease muffin pans well or use muffin cups. Measure 1/4 cup of batter into each muffin. This makes 18 muffins. Bake 25-30 minutes until muffins are cooked.

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Cheesy Coconut Flour Bacon Biscuits

Cheesy Coconut Flour Bacon Biscuits Recipe photo
Cheesy Coconut Flour Bacon Biscuits
photo by recipe author

Servings: 9
Preparation Time: 30 minutes

  • 6 eggs
  • 1/4 cup bacon grease or
    grass-fed butter/ghee (melted, and slightly cooled)
  • 1 cup shredded cheese, sharp cheddar (preferably raw cheese)
  • 1/4 teaspoon sea
    salt
  • 1/4 teaspoon
    onion powder
  • 1/4 teaspoon
    garlic powder
  • 1/2 cup + 2 tablespoons Tropical Traditions
    coconut flour
  • 1 teaspoon baking powder
  • Herb seasoning of your choice
  • Optional: 4 slices crunchy bacon, crumbled

Preheat oven to 400 degrees ºF.

Blend eggs, bacon grease, and cheese. Combine coconut flour with baking powder, salt, onion powder, garlic powder.

Combine wet & dry ingredients until uniformly mixed. Stir in the bacon bits.

Drop batter by muffin scoop onto greased cookie sheet or silpat. Flatten slightly with the side of a butter knife or spatula, if desired or for burger buns. Sprinkle with herb seasonings.

Bake in preheated oven for 15-20 minutes.

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Coconut Crumble Topping

Coconut Crumble Topping Recipe photo
Coconut Crumble Topping
photo by recipe author

Servings: Covers a 9″ pie
Preparation Time: 5 minutes

Place all ingredients in a bowl.

Using hands, mix together.

Sprinkle over the top of your favourite pie/dessert.

Cook as per pie directions – rotating pie if needed to get even browning.

Double recipe for a thicker crumble or to cover a larger area.

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Coconut Flour Lemon Blueberry Waffles

Coconut Flour Lemon Blueberry Waffles Recipe photo
Coconut Flour Lemon Blueberry Waffles
photo by recipe author

Servings: 4
Preparation Time: 20 minutes

Preheat waffle iron to low heat.

Separate eggs, placing the yolks in a bowl and the whites in another.

Use a hand blender to whip egg whites until soft peaks begin to form. Set aside.

Combine applesauce, lemon zest, juice, vanilla and melted butter, mixing together with the egg yolks.

Sift in coconut flour and baking soda.

Fold in egg whites with the rest of the waffle batter being careful to not completely flatten the egg whites. Gently mix in blueberries.

Generously grease waffle iron with coconut oil or butter and drop a large spoonful of batter into the center. Do not fill iron completely with batter. Carefully remove waffles when they are done and repeat with remaining batter. (These waffles are very light so I suggest removing them carefully with a flat spatula).

Serve with a scoop of whipped cream or drizzle of maple syrup.

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Grain Free Vanilla Chocolate Fudge Marble Cake

Grain Free Vanilla Chocolate Fudge Marble Cake Recipe photo
Grain Free Vanilla Chocolate Fudge Marble Cake
photo by recipe author

Servings: 8-10
Preparation Time: 15 minutes

CHOCOLATE FUDGE CAKE BATTER

VANILLA CAKE BATTER

{8 oz fresh raspberries to garnish}

Preheat oven to 350 degrees ºF. Generously grease a 9 in cake pan (springform pan works great too) with coconut oil or butter.

Slowly melt chocolate over low heat. Whip together remaining chocolate fudge batter ingredients with the chocolate and set aside.

In a large bowl, thoroughly mix together all wet vanilla cake ingredients. Sift in dry ingredients.
Blend again, scrape down sides of bowl and blend again. Pour batter into greased baking pan.
Use a spoon to drop chocolate fudge on top of vanilla cake. The top will be filled with chocolate! Using a toothpick, swirl together the two batters, you do not need to completely mix, just make a few swirls.

Bake for 35-40 minutes or until a tester of the center comes out clean.

Allow cake to cool completely on a cooling rack before removing from the pan.

Garnish with raspberries or whatever fresh berries you may find or even homemade whipped cream or ice cream. Store any left over cake in the refrigerator.

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No Bake Dark Chocolate Dipped Coconut Macaroons

No Bake Dark Chocolate Dipped Coconut Macaroons Recipe photo
No Bake Dark Chocolate Dipped Coconut Macaroons
photo by recipe author

Servings: 16-18
Preparation Time: 30 minutes

1. Combine coconut, coconut flour, and sea salt in a bowl or food processor. Add coconut oil, honey and vanilla extract. Combine until the “dough” starts to stick together. If it doesn’t, add more honey or coconut oil. Give the dough a taste to see which one, if you want your macaroons to be more sweet, add honey! If they taste just right, add coconut oil!

2. Stick your mixture in the freezer for about 5 minutes. In the meantime, melt your chocolate in a double boiler.

3. Prepare a baking sheet with parchment paper. Roll the dough by tablespoon and dip each macaroon in the dark chocolate. When you have prepared all the macaroons, drizzle dark chocolate on the top using a spoon (and a quick wrist – the key to those drizzles is to flick the wrist, not the hand)!

4. Place the baking sheet in the freezer for 5 minutes. Serve or store in the fridge and share with friends

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