Coconut Flour Recipes

Gluten Free Coconut Cream Pumpkin Cheesecake

Gluten Free Coconut Cream Pumpkin Cheesecake Recipe

photo by recipe author

Servings: 12
Preparation Time: 30- 40 minutes

Crust:,

1 tablespoon coconut oil
2 tablespoons coconut flour
1 cup almonds or Brazil nuts (for a thinner crust you may wish to use only 1/2 cup of nuts)
1 cup organic coconut shreds, flakes or chips
1 1/2 – 2 cups crumbled ginger snap cookies or graham crackers (I used gluten free ginger snaps for this recipe)
8 large dates (pitted)

Filling:

3 (8 ounce) packages full fat cream cheese, at room temperature
1 3/4 cups organic brown sugar or 1 1/4 cups organic raw honey
1 cup warmed coconut cream concentrate
15 ounces pumpkin puree
4 large organic eggs, at room temperature
1 teaspoon organic ground cinnamon
1 teaspoon fresh organic ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground cloves
1/2 teaspoon salt
1 tablespoon vanilla or seeds from one vanilla bean
2 tablespoons gluten free all purpose flour

Crust:

Taking a 9 inch springform pan, line the bottom with parchment paper. Then very lightly grease the sides with the coconut oil; and then lightly dust the sides with the coconut flour. Add all of the crust ingredients into a blender or food processor and blend until you get a nice sticky mixture. Place all of this mixture into the bottom of the Springform pan; press into the bottom of the pan and 1 inch up the sides of the pan. Set aside until filling is ready.

Filling:

Preheat oven to 350 degrees F.

In a large mixing bowl, add the cream cheese and sugar or honey and beat together with an electric mixer for 3 minutes or until fluffy. Pour the coconut cream concentrate into a large saucepan on a low temp setting and then immediately add the pumpkin and mix together until it is all one color. Be sure to stir regularly while this is warming for about 3-4 minutes and then add to the cream cheese mixture. Beat in the eggs one at a time, then add the cinnamon, ginger, nutmeg, cloves, salt and vanilla and beat until it is all one color again. Add the flour and mix well for 1-2 more minutes.

Take the springform pan and wrap the sides with foil about 2 inches up each side, then set the pan into a small roasting pan or cookie sheet with high edges. Pour your filling into the pan with the crust and place in the preheated oven. Pour hot water from the teakettle about 1 inch up the sides of the springform pan. Bake until the center moves just slightly when shaken, about 70-80 minutes. Remove the cake from oven and let cool on a wire rack. After it has cooled for at least 2 hours, place it in the refrigerator for 3-4 hours before carefully removing the outer ring; serve and enjoy.

Recipe submitted by Donny, San Diego, CA

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Creamy Pumpkin Cheesecake Bars

Creamy Pumpkin Cheesecake Bars Recipe

Prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy

We have a new recipe and video for you all today, and it’s perfect for this time of the year, being pumpkin and all.

It’s pretty easy too, if you know what you’re doing. Cheesecakes can be tricky. They’ll crack if too much air is whipped into the batter, won’t mix well if the ingredients are too cold, refuse to be creamy if a certain ratio is off, and just be generally irritating among other things. But all that can be avoided, if you:

1. Follow the recipe as written. If you decide to substitute this for that and use that thing instead of the original thing and it explodes, you alone will be responsible for that. Just saying…

2. Have all filling ingredients at room temperature. Especially the cream cheese, sour cream, eggs and pumpkin. The warmer those ingredients are, the easier the batter will mix and become silky smooth.

3. Use a paddle attachment. If you have one. It won’t whip air into the batter as much and thus avoid over mixing.

4. Mix just until combined. Don’t let the mixer keep running if everything is already well blended, and try to keep it on a low setting because high speed = air and air = tiny little bubbles that will cause the cake to crack during baking. Basically, air + cheesecake = not good.

This dessert should be a hit with both those who like and dislike pumpkin. It has just enough pumpkin to keep the fans happy but not enough for it to be overwhelmingly pumpkin-y. When you bite into it, you get just a hint of spice and subtle pumpkin laced throughout the silky, creamy, dense cheesecake.

If you’re still a little lost or uncertain about making this, the video will take you through it in a step by step process, and you’ll also get to see all the guidelines in use.

Have fun!

Creamy Pumpkin Cheesecake Bars

Servings: 20
Preparation Time: 10 minutes

Filling:

3 (8 ounce) packages cream cheese
1 scant cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup sour cream
2 teaspoons vanilla extract
3 eggs
15 ounces pumpkin puree

Gluten Free Shortbread Crust:

1/2 cup butter
1/4 cup sugar
2 tablespoons coconut flour
1/4 cup + 2 tablespoons corn starch
1/2 cup brown rice flour

Preheat oven to 350° F. Lightly grease a 9×13 pan with coconut oil.

For the shortbread, cream the butter and sugar until well blended. Add flours and mix well. Dust fingers with cornstarch and press into prepared pan evenly.

Beat cream cheese, sugar, cinnamon and nutmeg in the bowl of an electric mixer just until well blended and creamy. Add sour cream and vanilla, blend well. Mix in eggs and add pumpkin. Do not overbeat and try not to whip air into the batter.

Pour filling into pan and bake for 40-45 minutes. Top should still jiggle slightly when you shake the pan.

Note – For a non gluten free crust, use:

1/2 cup butter, slightly softened
1/4 cup sugar
1 1/3 cups einkorn flour

Proceed with crust instructions.

Recipe courtesy Sarah Shilhavy

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Gluten Free Pumpkin Muffins II

Gluten Free Pumpkin Muffins II Recipe

photo by recipe author

Servings: 10 muffins
Preparation Time: 45 minutes total

1 cup organic pumpkin
1/2 medium banana, mashed
1/2 cup maple syrup
3 organic eggs
1 teaspoon vanilla
1 cup almond meal/flour*
1/2 cup organic coconut flour
1 teaspoons baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1 1/2 tablespoons pumpkin pie spice (includes cinnamon, allspice, nutmeg, ginger and cloves)

Preheat oven to 350 degrees F.

Using an electric mixer, blend together pumpkin, banana, maple syrup, eggs, and vanilla.

In a separate mixing bowl, stir together dry ingredients: almond meal, coconut flour, baking soda, baking powder, salt, and spices. Add to wet ingredients until blended. Mixture should hold together well and not be runny.

Pour batter 3/4 full into lined muffin tins.

Bake at 350 degrees for 25-30 minutes.

Tops will get perfectly hard and yummy, and the inside will be very, very moist!

*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 Ashley, Rocklin, CA

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Gluten Free Lemon-Coconut Blondies

Gluten Free Lemon-Coconut Blondies Recipe

photo by recipe author

Servings: 12-16
Preparation Time: 10 minutes

1/4 cup honey
1/2 cup virgin coconut oil
1/3 cup fresh lemon juice
1 teaspoon vanilla
3 eggs, at room temperature
2 teaspoons grated fresh lemon zest
1/2 cup coconut flour
1/4 teaspoon salt
5 packets dry stevia extract
1 teaspoon baking powder
1/2 cup coconut milk*
1/2 cup unsweetened coconut flakes, lightly toasted

Preheat the oven to 350 degrees. Over very low heat, heat honey and coconut oil just until oil is melted. Stir in the lemon juice and vanilla, and then whisk in the eggs and lemon zest.

In a small bowl, stir together the coconut flour, sea salt, stevia, and baking powder until well combined. Stir this into the coconut oil mixture. After a couple of minutes this is going to get very thick, as the coconut flour absorbs the moisture. At this point, stir in enough of the coconut milk to have the consistency of thick pancake batter (start with a 1/4 cup and see if you need to add more).

Grease an 8 by 8 inch baking pan, and spoon in the batter. Top with the toasted coconut, and bake for 35-45 minutes, or until the center feels “set” when you lightly press down with your finger. Remove and cool completely before cutting (if they are still warm, they will fall apart).

Note: I made these in a 6 by 10 inch pan, as well an 8 by 8–since the latter is more common, that is the size I called for, but the other pan worked well.

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

Recipe submitted by Angela, Longmont, CO

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Gluten Free, Dairy Free Pumpkin Pie Waffles

Dairy Free Pumpkin Pie Waffles Recipe

photo by recipe author

We occasionally serve with whipped cream for fun, but we find the waffles sweet and flavorful enough to be served “as is”, without butter or syrup.

Servings: 10 4×4 waffles
Preparation Time: 5 minutes prep, 5 minutes cook

12 eggs (or 8 eggs and 1 cup chia gel – 1/4 cup chia seeds and 3/4 cup water)
1 cup pumpkin
1/2 cup maple syrup
2-3 teaspoons pumpkin pie spice
1 1/2 tablespoons vanilla
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup coconut flour

Combine all ingredients. I usually make the batter in my Vitamix because it is simple to blend it all together and then pour into the waffle iron. The batter does have a thick consistency, but the waffles themselves are far from dense.

Let sit for 5 minutes.

Cook in preheated waffle iron, approximately 5 minutes per batch, or to desired brownness

Makes 10 4×4 waffles.

Recipe submitted by Wendie, Burr Ridge, IL

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Coconut Lemon Bars

Coconut Lemon Bars Recipe

photo by recipe author

Servings: 12 bars
Preparation Time: 5 min

1 cup raw cashews, soaked for about 8 hours and drained
Juice and zest of one organic lemon
12 medjool dates, pitted
1 tablespoon organic virgin coconut oil
1/4 cup, unsweetened shredded coconut, plus more for top (about 1 tablespoon)
2 tablespoons coconut flour
2 tablespoons white chia seed

1. Preheat oven to 400 degrees. Grease 8 x 8 glass dish with coconut oil and set aide. Combine all ingredients in food processor and pulse until very fine and sticky (about 1-2 minutes).

2. Pour cashew coconut lemon mixture into pan and press down firmly and evenly. Sprinkle 1 tbsp. shredded coconut on top.

3. Bake at 400 for 18-20. Let cool completely before cutting into squares.

Recipe submitted by Kristen, Mattapoisett, MA

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Gluten Free Coconut Citrus Cookies

Gluten Free Coconut Citrus Cookies Recipe

photo by recipe author

Servings: 12-15 cookies
Preparation Time: 25 minutes

1 cup coconut flour
2/3 cup almond meal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2/3 cup coconut oil, softened
1/2-2/3 cup honey
juice of one lime
juice of one lemon
zest of 1/2 lime, 1/2 lemon
1/4 cup coconut milk*

Preheat oven to 375 degrees F.

Combine coconut flour through salt in a medium bowl. In a separate bowl, use a mixer to cream coconut oil, sweetener, citrus juice and zest and coconut milk. Add dry mixture to wet and combine.

Shape dough into small balls in hands and place on baking sheet. Press down gently with your palm to flatten slightly.

Bake for 10 minute. Cool for 5 minutes on baking sheet before removing to a cooling rack.

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

Recipe submitted by Susan, Monroe CT

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Gluten and Dairy Free Zucchini Bread

Gluten and Dairy Free Zucchini Bread Recipe

photo by recipe author

Servings: 10
Preparation Time: 15 minutes

1 rounded cup fresh, grated zucchini
3/4 cup sorghum flour
1/4 cup coconut flour
1/2 cup tapioca flour
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon fine salt
2 teaspoons cinnamon
1 cup organic whole sugar
1/3 cup coconut oil – melted
2 egg whites, beaten (or 1/4 cup liquid egg replacer)
1/4 cup coconut milk*
1 teaspoon fresh lemon or orange juice
1 tablespoon vanilla

Preheat oven to 350 degrees F. Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Oil it lightly.

Press the grated zucchini with a paper towel to remove as much moisture as you can (important). After pressing, fluff with a fork. Set aside.

In a large mixing bowl, whisk together the flours, baking powder, baking soda, xanthan gum, salt and cinnamon. Add in the sugar.

Add remaining ingredients – except zucchini and beat to combine. Continue to beat on medium high until the batter is smooth, about two minutes.

Add in shredded zucchini and stir by hand to combine.

Place in the prepared loaf pan and even out the top.

Bake in the center of oven for 55-60 minutes, until the top is golden and firm, yet gives a bit when lightly touched. Test with a toothpick, which should come out without batter or crumbs.

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

Recipe submitted by Sharla, Nampa, ID

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