Coconut Flour Recipes

Chunky-Monkey Pumpkin Muffins

photo by recipe author

Servings: 48-60 Muffins
Preparation Time: 20 minutes

You may say, “Whoa! That’s a lot of muffins!” but I say, “Who wants to store ½ a can of pumpkin? These high protein, GF, dairy-free, DELICIOUS, moist, kid-approved muffins are GREAT for breakfast, snacks, dessert, or dinner rolls. They store well in the fridge for days, and reheat well in the toaster oven. You can also store them on the counter for a couple of days! I’m sure they’d freeze well, though I haven’t tried that- they don’t last long enough! Lastly, you can keep the prepared batter for up to two days in the fridge and make a smaller amount of muffins fresh daily- pumpkin muffins one day, and chocolatey chunky-monkey delights the next!

3 heaping cups almond flour
1 heaping cup
coconut flour
1 tablespoon baking soda
1 teaspoon
Himalayan salt
2 teaspoons freshly ground
nutmeg
2 teaspoons ground
ginger
2 teaspoons ground
cinnamon
1 teaspoon ground
cloves
1 teaspoon ground allspice
2 cups very ripe bananas, smashed (about 4 large)
15 oz
pumpkin puree
8 eggs
1/2 cup
coconut oil
1- 1 1/2 cups raw
honey*

Optional Chunky-Monkey Indulgences:

1 cup mini dark
chocolate chips
1/2 cup
shredded coconut
1-2 cups chopped walnuts

Preheat oven to 350 degrees ºF.

Place all of the dry ingredients into a standing mixer and blend thoroughly.

Place bananas, pumpkin and eggs into a blender and blend thoroughly. Melt coconut oil and honey together in a small pan. Add to the blender and blend thoroughly. Add the wet ingredients from the blender to the mixer and mix all ingredients together thoroughly.

These muffins taste like Fall muffins as is, but they taste like chocolate delights when you add some of the Optional Chunky-Monkey goodies!! Once whatever you want is mixed all up, use a large eating spoon and place heaping spoonfuls into large muffin baking cups.

Bake in preheated oven for 30 minutes. Remove and place on cooling rack to cool and store, or eat right away with some grass-fed butter!

Tips:

*If you want to lower the sugar, sub more bananas for the amount of honey you want to replace.

The best bananas to use are those that have really gotten spotted! When they get to that point and you’re not ready to use them YET, you can peel them, place them into a baggie and put them into either the freezer or fridge. In the fridge, they can last up to 4 or 5 days! The sugary liquid will separate, but they are still fine to bake with! In the freezer, they can be used for awesome banana ice cream!

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Gluten Free Coconut Cake Brownies

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

1 1/2 cups
coconut flour or combination of almond, cashew and
coconut flour
1/2 cup cacao or
cocoa powder
1/4 teaspoon aluminum free baking powder
1/4 teaspoon aluminum free baking soda
1/2 teaspoon
salt
3/4 cup
whole cane sugar
3 tablespoons
Coconut Cream Concentrate
3 tablespoons full fat coconut milk*
4
eggs, slightly beaten
2 tablespoons
coconut oil
3/4 cup
applesauce
1/3 cup
honey

Preheat oven to 375 degrees ºF.

In small mixing bowl mix together the first six ingredients.

In larger separate mixing bowl, blend together the next six ingredients.

Pour first mixture into second mixture and blend together. Spread into 8×11 glass cake dish oiled with coconut oil.

Bake in preheated oven for 35-40 minutes or until toothpick comes out clean. When cooled frost with a simple frosting of powdered sugar, cocoa, and coconut milk, if desired.

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

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Single Serving Molten Chocolate Brownie

Single Serving Molten Chocolate Brownie Recipe

photo by recipe author

Servings: 1
Preparation Time: 2 minutes

1 teaspoon coconut oil, melted
1 tablespoon honey (more or less to taste)
1 1/2 tablespoons cocoa powder (or raw cacao)
2 teaspoons coconut flour
1/8 teaspoon baking soda
pinch salt
2 tablespoons coconut milk*
Chunk of baking chocolate or chocolate bar

Preheat oven to 350 degrees ºF.

Stir in honey with melted coconut oil in an oven safe mug or ramekin. Add dry ingredients (mix well in separate dish or not) and begin mixing, stirring in the coconut milk as you do. Mix well. Push a chunk of chocolate in the center of the batter, making sure it is covered.

Bake for 10-12 minutes or until top is set.

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

Recipe submitted by Annie, Atlanta, GA

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Banana Pancake Perfection

photo by recipe author

Servings: 4
Preparation Time: 5 minutes

1/2 cup coconut flour
1 cup almond flour*
2 eggs
1 mashed banana (well-spotted)
3 tablespoons melted coconut oil, plus more for pan
3 tablespoons raw organic honey
1/4 teaspoon sea salt
1/4 cup seltzer water

Thoroughly combine all ingredients in a medium size mixing bowl, be sure there are no lumps.

Coat a pan with coconut oil on medium heat and drop in pancake mix (these cook better when kept small: 1 1/2 to 2 tablespoons of mix).

Flip once slightly browned on bottom, approximately 3 minutes. They are ready when well-formed and easy to flip. Cook additional 2 minutes and remove from pan.

Enjoy! These pancakes are delicious on their own but can be topped with raw honey, maple syrup, homemade jam or fresh fruit.

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

Recipe submitted by Erika, Marlborough, CT

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Gluten Free Brownie Pudding

This brownie pudding took me a few tries to get just right. The first time it turned out to be more of a soft, and very fudgy brownie that had a little too much butter. Not bad, but not at all what I wanted. It was gone by morning. I’m still not entirely sure what precisely went wrong (probably more than one thing) but I blame the water. Basically, the water for the water bath was too hot, and the dessert baked faster than it should have.

I debated on what to do on the next attempt, besides reduce the heat of the water. It was indeed insanely rich…but was it too rich? The fact that it was so easily over-baked past the pudding stage means it’s pretty finicky, and finicky, equals many failed first-time attempts, and many failed attempts means many grumpy people. No one wants that. With that in mind, I made the decision to incorporate the technique used to make pudding cake: boiling water on top of the batter. This would ensure that there would definitely be pudding, and less chance of over-baking the dessert into brownies (not exactly a bad result, but not what we want). The only potential con was that it wouldn’t be as rich.

Nix that idea. What resulted was a strange pudding layer that didn’t stay in pudding form very long. Plus, the brownie part wasn’t as fudgy and smooth. I didn’t like it, and it did take longer than the first to disappear.

Finally at the third try, I decided what the batter needed was more of a reason to stay custard-y, much like a flourless chocolate cake. That meant more egg. So, with one extra egg added, baking time watched closely, and the water at the heat of half a tiny volcano, I gave it a third go. It was perfect. However, I attribute the success more to the water and the baking time; the egg is merely a luxury addition that acts as a safety net for the pudding texture. In order for this recipe to turn out, you must use the amount of eggs called for in the recipe.

Enjoy everyone!

Gluten Free Brownie Pudding Recipe

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Servings: 8
Preparation Time: 10 minutes

1 cup salted grass-fed butter
1 tablespoon coconut flour
2 tablespoons rice flour (brown or white)
1/4 cup tapioca flour
5 eggs
1 1/2 cups sugar (or adjust to taste)
3/4 cup cocoa powder
1 tablespoon vanilla extract

Preheat oven to 350 degrees ºF. Grease a 2 quart baking dish with coconut oil.

Melt butter over low heat. Set aside to cool. Mix flours together.

Beat eggs and sugar with an electric mixer on medium speed until thick and slightly lighter in color – 1-2 minutes. Add cocoa, vanilla and flour mix. Mix well. Slowly pour butter in while mixing at low speed until well combined.

Pour mixture into prepared dish, place into a 9×13 inch pan and fill pan with hot tap water to come about half way up the sides of the quart dish. Bake in preheated oven for 30-40 minutes. Edges should be firm but middle should jiggle and look very underbaked.

Cool and serve with freshly whipped cream, ice cream or as is.

Recipe courtesy Sarah Shilhavy

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Gluten Free Fresh Dill Casserole Bread

Gluten Free Fresh Dill Casserole Bread Recipe

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

1 cup almond flour*
1/2 cup coconut flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons active, dry yeast (or one individual package)
2 tablespoons minced, dehydrated onion
about a cup of finely chopped, fresh baby dill
1/2 cup water
1 teaspoon honey
1 cup cottage cheese (preferably full-fat and cultured)
2 tablespoons butter
3 eggs
Optional: extra butter to brush the top of the loaf, and coarse salt

In a medium mixing bowl, stir together the almond flour, coconut flour, salt, baking powder, yeast, and dried onion. Make sure there are no clumps of coconut flour. Stir in the chopped dill.

In a small saucepan, heat the water, honey, cottage cheese, and butter until it is warm and the butter has melted. Stir the warm mixture into the dry ingredients until just incorporated. Stir in the eggs. Oil a standard loaf pan and spread the dough evenly into the pan. Let the dough rise for 45 minutes. It will not double, but it will increase in height.

Preheat the oven to 350 degrees ºF. Bake the bread for 50-60 minutes, or until golden on the edges and top, and the center feels set (not squishy). Remove from the oven and, if desired, brush the top with some additional butter and sprinkle with coarse salt. Let the bread cool for ten minutes before slicing.

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

Recipe submitted by Angela, Longmont, CO

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Gluten Free Quadruple Coconut Pie

Gluten Free Quadruple Coconut Pie Recipe

photo by recipe author

Servings: 8
Preparation Time: 5-10 minutes

14 oz light coconut milk*
4 large eggs
1 cup coconut, dried unsweetened shredded
1 cup sugar
1/4 cup coconut oil
1/4 cup coconut flour
1 1/2 teaspoons vanilla
Dash of salt

Optional Toppings:

1/2 cup coconut chips
1/4 mini chocolate chips

Preheat oven to 350 degrees ºF.

Grease pie plate with coconut oil.

Blend all ingredients except optional toppings in blender until combined. Pour into prepared pan and sprinkle coconut chips and mini chocolate chips around the edge. Bake approximately one hour or until knife inserted in center comes out clean. Cool. Serve slightly warm or chilled.

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

Recipe submitted by Kathryn, Cary, NC

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Pumpkin Pie Coconut Flour Pancakes

Pumpkin Pie Coconut Flour Pancakes Recipe

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

1/4 cup coconut flour
4 pastured eggs
1/4 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 tablespoon raw honey
Whipped pastured cream or coconut cream – optional

Mix flour and eggs in a medium-sized bowl and blend well. Add all other ingredients, mix and let sit for at least 5 minutes. Check for clumps and break up with a fork.

Heat and grease griddle with butter or coconut oil. Ladle small amounts of batter onto griddle – make 2-inch pancakes for best results. Cook about 2 minutes on each side or until golden brown.

Serve with maple syrup or homemade whipped cream (dairy or coconut milk).

Recipe submitted by Sarah, Cherry Hill, NJ

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