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Coconut Flour Recipes

Little Gluten Free Donuts

Little Gluten Free Donuts Recipe photo
Little Gluten Free Donuts Recipe
photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Donuts:

Glaze:

  • 1/2 cup all natural milk chocolate chips
  • 1/2 teaspoon coconut oil

Preheat oven to 400 degrees.

Prepare petite donut pan (12 donut size) by greasing lightly with coconut oil.

Beat all donut ingredients until well incorporated and fluffy. Divide into each donut well evenly – each well held approximately one tablespoon. Bake for 15 minutes or until very slightly golden brown. Cool slightly.

Meanwhile, make your glaze. In a small pan over very low heat add glaze ingredients and stir until melted.

Swirl the donuts one at a time into the chocolate glaze on the flatter side to get more coverage. Let set and cool for as long as you can wait.

Chocolate Variation: Add 1/4 cup cocoa to batter and bake exactly as above. I used only 1 1/2 teaspoons of powdered sugar to garnish and dusted the rounded side instead.

Recipe submitted by Kathryn, Carey, NC

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Coconut Granola III

Coconut Granola III Recipe photo
Coconut Granola III Recipe
photo by recipe author

Servings: 4 cups
Preparation Time: 40 minutes

Preheat the oven to 325 F.

Place dates and water in a small food processor and process until it is a smooth paste. Add the banana to the food processor and process with the dates until it reaches the consistency of baby food.

In a large bowl, combine the remaining ingredients. Add the date and banana mixture, and stir or use your hands to completely coat all ingredients.

Line a large baking sheet with parchment paper or grease lightly. Pour the oat mixture onto the baking sheet and spread into an even layer.

Bake in the oven for approximately 30 minutes, stirring every 10 minutes. Watch the granola carefully after 20 minutes of baking so that it does not burn.

Recipe submitted by Shelby, Orangevale, CA

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Gluten Free Coconut Sweet Bread

Gluten Free Coconut Sweet Bread Recipe photo
Gluten Free Coconut Sweet Bread Recipe
photo by recipe author

Servings: 6
Preparation Time: 10

Preheat oven to 350 degrees F.

Combine the first 6 dry ingredients in a large mixing bowl. Use a fork to get rid of the clumps from the coconut flour.

In a small bowl, whisk the eggs, coconut milk, vanilla and vinegar.

Combine the two bowls and stir until well combined and smooth.

Pour the batter into a greased bread pan.

Bake at 350 for 45 minutes.

*Baking soda and vinegar is what is the rising agent in this. They begin to act as soon as they are combined and you will want to get the bread in the oven as soon as you pour the batter into pan. Make sure your oven is preheated and ready to go!!

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

Recipe submitted by Kate, Highlands Ranch, CO

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Pineapple, Mango and Coconut Tropical Bars

Pineapple, Mango and Coconut Tropical Bars Recipe photo
Pineapple, Mango and Coconut Tropical Bars Recipe
photo by recipe author

Servings: 12
Preparation Time: 60 minutes

For the cake:

For the topping:

Preheat oven to 350 F.

Put quinoa flakes in a food processor or blender. Puree slightly. I like to leave some chunks and not blend into a fine flour. I find it gives the cake more texture.

In a large bowl, combine the quinoa flakes, flours, baking powder, baking soda and sugar.

In the same food processor or blender, combine the pineapple and mango, and blend until smooth.

Add the pineapple and mango, along with the flax egg, applesauce, water, coconut extract and shredded coconut to the flour mixture. Mix until just combined.

Pour the mixture into an 8×8 lightly greased or sprayed baking pan. Smooth the top.

Sprinkle all the topping ingredients on top.

Bake for 40-45 minutes, or until edges become slightly brown and the coconut is toasted on top.

Allow to cool for at least 30 minutes. Cut into 12 square bars.

Recipe submitted by Shelby, Orangevale, CA

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Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting

Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting Recipe photo
Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting Recipe
photo by recipe author

Servings: 12
Preparation Time: 20 minutes

Carrot Cake:

Chocolate Frosting:

For the cake:

Preheat the oven to 350 degrees F. Grease a 9″x13″ glass baking dish.

In a large bowl, mix the coconut flour, cinnamon, shredded coconut and grated carrots. Set aside.

In a separate bowl, whisk the eggs and gradually add the sugar, beating to add volume. Smash the ripe banana into the egg mixture and continue to beat until smooth. Add in the crushed pineapple, applesauce and coconut milk. Stir to combine.

Add the wet mixture to the bowl with the coconut flour, and stir until smooth and clumps are gone.

Pour batter into prepared baking dish and bake for 45-50 minutes. Let cool completely before icing.

For the frosting:

In a standing mixer or with a hand mixer, beat butter, cocoa and sugar until lumpy and just coming together. Add sugar as needed. Slowly add vanilla and coconut milk one tablespoon at a time. Beat on high speed until light and fluffy.

The cake is very moist and should be stored in the refrigerator.

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

Recipe submitted by Taylor, St. Augustine, FL

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Gluten Free Salmon Pie

Gluten Free Salmon Pie Recipe photo
Gluten Free Salmon Pie Recipe
photo by recipe author

Servings: 6
Preparation Time: 10 minutes

This is a quick and easy recipe. Make your Gluten Free Flour Mix up ahead to have handy and it’s a snap to make! It is great as a main dish served with peas and a side salad or as a brunch item served with new potatoes and tomatoes.

  • 1/2 cup gluten free flour blend* (see recipe below)
  • 1 tablespoon coconut flour
  • 1 teaspoon basil
  • 1/2 teaspoon fresh ground pepper corns
  • 1/4 teaspoon salt
  • 5 eggs
  • 3 tablespoons melted coconut oil
  • 1/2 can wild salmon
  • 1/2 cup cheese
  • 2 green onions

Preheat oven to 350 degrees F.

Mix the dry ingredients well, stir in the eggs and oil. Pour into a greased pie plate. Top with salmon, cheese and green onion. Bake at 350 for 30 minutes or until set. In the summer time I separate the mix into 2 pie plates and bake only 20 minutes so I don’t heat up the kitchen.

* Gluten Free Flour Mix

  • 2 cups brown rice flour (or 1 cup brown, 1 cup white)
  • 2/3 cup tapioca flour
  • 1/3 cup potato starch

Recipe submitted by Linda, Woodland, WA

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Coconut Flour Blueberry Crisp

Coconut Flour Blueberry Crisp Recipe photo
Coconut Flour Blueberry Crisp Recipe
photo by recipe author

Servings: 6
Preparation Time: 10

Preheat oven to 350 degrees.

Combine all ingredients except blueberries in bowl and mix well.

Rub coconut oil inside cups of a 6-cup muffin pan. Spoon 2 tablespoons blueberries in each cup. Top with 2 tablespoons oat mixture.

Bake for 18 minutes or until top is golden and crisp.

Recipe submitted by Lea, Grafton, NH

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Coconut Flour Coconut Cupcakes with Lime Icing

Coconut Flour Coconut Cupcakes with Lime Icing Recipe photo
Coconut Flour Coconut Cupcakes with Lime Icing Recipe
photo by recipe author

You can make these cupcakes lemon or orange, just switching out the citrus zest and juice

Servings: 8-10 cupcakes
Preparation Time: 15-20 minutes

Key Lime Icing

Cupcakes:

Preheat oven to 340° degrees.

In a small bowl blend eggs, coconut oil and maple syrup with a hand blender. Stir in coconut flour, salt, baking soda and shredded coconut, beating 1 minute.

Line a cupcake tin with unbleached baking cups. Spoon batter into each cupcake liner, making 8 large (about 1/4 cup per cupcake or 10 medium.)

Bake at 340° for 20 minutes on middle oven rack.

Remove cupcakes from oven and allow to cool for 20 minutes. Frost with Key Lime Icing and serve.

Icing:

If needed, soften coconut cream jar in warm water. Mix all the ingredients together until well mixed and smooth. Add coconut milk 1 tablespoon at a time, beating well. Ice cupcakes. Top with Lime zest or toasted coconut.

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

Recipe submitted by Sondra, Telford, PA

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