Coconut Flour Recipes

Gluten Free, Dairy Free Banana Walnut Coconut Flour Muffins

Gluten Free Dairy Free Banana Walnut Coconut Flour Muffins Recipe

photo by recipe author

Servings: 9
Preparation Time: 35 minutes

1/2 cup walnuts, chopped
1 cup bananas, mashed
1/2 cup honey
1/2 cup coconut flour
1/3 cup melted coconut oil
3 whole eggs
1/2 teaspoon sea salt
1/2 teaspoon baking soda

Preheat oven to 350°F.

Place cupcake liners into muffin tins, or grease liberally and dust using coconut flour.

Chop walnuts into small pieces.

In a mixing bowl, mash bananas until creamy, stir in honey.

Add coconut flour, melted coconut oil, eggs and salt in with the bananas and honey. Using a hand mixer or whisk, mix thoroughly for 1 minute.

Allow batter to sit for 2 minutes to allow the coconut flour time to absorb the liquids.

Add baking soda and walnuts to the batter and stir quickly but only as long as it takes to thoroughly mix in the baking soda.

Fill 9 cupcake forms until full, or you may under fill equally to make an even dozen.

Bake for 25 minutes or until lightly browned on top and a toothpick inserted comes out clean.

Recipe submitted by Starlene, Phoenix, AZ

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Chewy Homemade Granola Bars

Chewy Homemade Granola Bars Recipe

photo by recipe author

Servings: 18-20 bars
Preparation Time: 15 minutes

2 cups old fashioned rolled oats (or gluten-free oats)
1/4 cup flax meal
1/4 cup coconut flour
1/2 cup chopped almonds
1/2 cup raisins
1/2 cup chopped dates
1 teaspoon cinnamon
1/4 teaspoon ginger
1/3 cup maple syrup (or honey)
3 large eggs
2 tablespoons coconut oil
3 tablespoons water
1/2 cup unsweetened, shredded coconut (optional)

Preheat oven to 350 degrees. Lightly grease a 9×13 pan.

Mix all ingredients in one bowl, beginning with the dry ingredients and ending with the wet ingredients. Place all or part of the mixture (depending on the desired texture) in the food processor and pulse a few times until the ingredients are chopped well and sticking together.

Press the mixture into the prepared pan with a wet spatula. Bake for 15-20 minutes or until the edges begin to brown. Let cool completely before slicing. Store in an airtight container in the fridge (or freeze).

Recipe submitted by Alicia, Painesville, OH

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Gluten Free Strawberry Shortcake

Gluten Free Strawberry Shortcake Recipe

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8-12
Preparation Time: 15 minutes

Filling:

1 lb fresh strawberries, chopped into chunks
1 tablespoon honey
2 cups heavy cream
1 teaspoon vanilla
sugar to taste

Biscuits:

1/4 cup coconut flour
3/4 cup brown rice flour
3/4 cup tapioca starch/flour
1-3 tablespoons sugar or honey
1 1/2 teaspoons xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
5 tablespoons salted butter
3/4 cup milk or heavy cream
1 egg, lightly beaten

Preheat oven to 400 degrees F.

Mix the strawberries with the honey until well blended. Set aside.

Whisk all dry ingredients for the biscuits in a bowl. Cut in butter until very well blended (no big chunks). Stir in milk and egg and mix until a moist dough comes together.

Dust a surface with tapioca starch and turn the dough out. Fold over several times and pat into desired thickness (they will not rise too much). Cut with a biscuit cutter and place on a cookie sheet.

Bake in preheated oven for 12-15 minutes, until bottoms are lightly browned. Cool completely before serving.

Whip the heavy cream with vanilla and sugar until soft peaks form. Slice biscuits in half and top with strawberries and whipped cream to serve.

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Gluten & Sugar Free Blueberry Muffins

Gluten and Sugar Free Blueberry Muffins Recipe

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup banana puree
6 eggs, beaten
1 teaspoon vanilla extract
zest and juice from one lemon
4 tablespoons coconut oil
1/4 cup chopped walnuts
1 cup blueberries

Combine and sift dry ingredients

Puree or mash 2 medium bananas (about 1 cup) and mix with eggs, one at a time.

Add vanilla extract, coconut oil, lemon juice and zest then combine with dry ingredients.

Finally, fold in walnuts and blueberries.

Back for 18 to 20 minutes at 400 degrees

Recipe submitted by James, New York, NY

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Coconut Flour Strawberry Shortcake Medallions

photo by recipe author

Servings: 27 cookies
Preparation Time: 1 hour 15 minutes

1 pound of strawberries, de-stemmed, cored and sliced thin
1/3 cup and 1 tablespoon Gold Label Organic Virgin Coconut Oil
1/2 cup and 2 tablespoons coconut flour
1/3 cup honey
2 large eggs
1/2 teaspoon vanilla extract
vanilla bean caviar from 3″ vanilla bean, optional

Rinse and clean 1 pound of strawberries. Remove the stems and cores, and slice thinly. In a thick bottomed pan, melt 1 tablespoon coconut oil, add the strawberries. Bring to a boil, then reduce heat until simmering. Stir regularly. Simmer at low heat reducing strawberries until they measure 1/2 cup. It will take about 50 minutes. Cool strawberry jam thoroughly before proceeding to the next step.

Sift coconut flour and pack into 1/2 cup measurement. Cut the excess off the top with a straight knife. Place into a bowl, along with remaining coconut oil, eggs, honey, vanilla and vanilla bean caviar. Whip with a hand mixer for 1-2 minutes. Allow cookie dough to rest for 5 minutes to allow coconut flour to absorb the liquids. The cookie dough will be very soft.

Place cooled strawberry jam in with the cookie dough and lightly stir. You are looking for a swirled effect in the cookies as shown in the photograph.

Preheat oven to 325°F. Lightly grease a cookie sheet.

Drop by level tablespoons onto the cookie sheet. Moisten fingertips with coconut oil and lightly pat and tap the cookie dough into a round shape.

Bake for 10 minutes. Cookies will lose their shiny look when done, and will feel firm to the touch. If pressing lightly leaves a dent, bake 1-2 more minutes.

Recipe submitted by Starlene, Phoenix, AZ

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Almond Coconut Bars

Almond Coconut Bars Recipe

photo by recipe author

Servings: 24
Preparation Time: 10 minutes + chill time

2 cups whole raw almonds
1 cup shredded unsweetened coconut
1/2 cup almond butter
2/3 cup virgin coconut oil
1 tablespoons coconut flour
1/2 teaspoon salt
1 1/2 tablespoons molasses or honey
1 tablespoon vanilla extract
3 oz 70-85% dark chocolate

1. Melt coconut oil in a small saucepan on the stove on low heat.

2. Line a 9×9″ baking pan with wax paper.

3. Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).

4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn’t be too small). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.

5. Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.

6. Melt chocolate in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.

Recipe submitted by Sarah, Marietta, GA

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Gluten-free Chocolate Cut Out Cookies

Gluten-free Chocolate Cut out Cookies Recipe

photo by recipe author

Servings: 30
Preparation Time: 20-25 minutes

1/3 cup virgin coconut oil
4 oz 100% cocoa baking chocolate
1/2 cup honey
1 tablespoon vanilla extract
4 eggs
1 cup coconut flour

1. Melt coconut oil and chocolate together over very low heat. Let cool slightly.

2. Mix honey, vanilla and eggs. Add chocolate mixture, stirring well to make sure you don’t scramble the eggs.

3. Add in coconut flour and stir very well. Place dough in fridge to harden, at least 1 hour.

4. Preheat oven to 350F. Line a baking sheet (or two) with parchment paper.

5. Roll dough out between two sheets of parchment paper to 1/4″ thick. Use your favorite cookie cutter to cut out shapes. Place relatively close together on the cookie sheet. Ball leftover dough together and roll out again. Keep going until all the dough is used up.

6. Bake for 12 minutes (adjust depending on the size of your cookies). Let cool on cookie sheet or a wire rack.

Recipe submitted by Sarah, Marietta, GA

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Gluten Free Cornbread With Sundried Tomatoes

Gluten Free Cornbread With Sundried Tomatoes Recipe

photo by recipe author

Servings: (1) 2 lb. loaf or 12 muffins
Preparation Time: 20 minutes

1 cup cornmeal
3/4 cup rice flour
1/2 cup coconut flour
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon sugar
1 teaspoon salt
1/2 cup chopped sundried tomatoes in olive oil
1 1/2 cups grated cheddar cheese
3/4 cup room temperature milk
2 eggs, preferably free range, beaten
4 tablespoons melted butter, or coconut oil

Preheat oven to 350 degrees. Butter a 2 lb. loaf pan and line bottom with parchment paper.

Sift the dry ingredients into a large bowl. Stir with a wire whisk until well blended. Add the sundried tomatoes and the cheese. Mix well. Combine the milk, beaten eggs and melted butter in a small bowl. Make a well in the middle of the dry ingredients and add the milk mixture, a little at a time and mix until well blended. Batter will be stiff.

Spoon into the prepared pan and bake 50 minutes. For muffins, bake 25 minutes. Let the pan cool on a wire rack. Run a knife along the sides of the pan, turn the pan over and remove the bread. Discard the parchment paper.

Recipe submitted by Pat, Jackson WI

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