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Coconut Flour Recipes

Gluten Free Chicken Coconu’ggets

Gluten Free Chicken Coconu'ggets photo
Gluten Free Chicken Coconu’ggets
photo by recipe author

Servings: 6-8
Preparation Time: 30 minutes

Cut thawed chicken into desired length strips, pat dry with paper towel.

Place coconut flour in a flat dish wide enough for dipping.

Put eggs in a another flat dish and whisk

Put the rest of the dry ingredients in a third flat dish; stir ingredients until mixed

Line up dipping bowls and dip chicken strips first in flour, then in egg, then in coating mixture

Heat 1/4 cup coconut oil in a frying pan. Fry strips on medium heat until done, about 4-5 minutes on each side, adding oil as needed.

Recipe submitted by Sharla, Nampa, ID

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Gluten Free Cinnamon Swirl Muffins

Gluten Free Cinnamon Swirl Muffins photo
Gluten Free Cinnamon Swirl Muffins
photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Batter Ingredients:

Topping Ingredients:

Preheat oven to 325 degrees F. Mix together all the dry batter ingredients. Add the wet batter ingredients and mix well with a whisk. Pour batter evenly into twelve muffin cups.

Mix all the topping ingredients in a separate bowl, and drizzle over the muffins. Bake for 20-25 minutes or until golden brown.

*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 Angie, West Chester, OH

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Gluten Free Mexican Chocolate Coconut Tres Leches Cake

Gluten Free Mexican Chocolate Coconut Tres Leches Cake photo
Gluten Free Mexican Chocolate Coconut Tres Leches Cake
photo by recipe author

Servings: 12
Preparation Time: about 1 hour

Chocolate Coconut Cake:

Tres Leches Sauce:

  • 8 oz sweetened condensed milk*
  • 1 14 oz coconut milk** or evaporated milk
  • 1 cup whole milk or cream

Mexican Chocolate Sauce/Frosting:

Chocolate Coconut Cake:

Set oven at 325 F. Grease a 9×13 pan and dust with coconut flour.

In a small bowl combine the flour, cocoa, sea salt and baking soda. In a large bowl blend together the egg yolks, oil, honey, vanilla and cinnamon. Add dry ingredients into the large bowl and blend together till smooth (very well combined).

Put egg whites in a clean glass bowl, sprinkle some lemon juice and beat till stiff peaks form.

Fold egg whites into the batter and be careful not to over mix!

Pour mixture into 9×13 pan and bake for 35-40 minutes. Before taking it out, test it with a knife and if it comes out clean… it is done.

Remove cake from the oven and allow it to cool completely. If desired, turn the cake unto a large plate or keep it in the pan.

Tres Leches Sauce:

Pour milks into a large jar and mix very well. Pour over the cake slowly in sections. Do not pour it all at once!

Note: if the coconut milk is very thick, you will need to water it down till it is the same consistency as regular evaporated milk.

Mexican Chocolate Sauce/Frosting:

In a small saucepan over low heat, melt chocolate and coconut oil or butter. Stir in honey, cinnamon, vanilla, salt and optional chile. Let it cool. Heavily drizzle it over the cake (if desired) and serve!

If you want it more frosting-like… place the sauce in the freezer for about 15 minutes. Remove from the freezer and whip the frosting with a hand blender until fluffy and thick. Carefully frost the cake and serve!

* You can make your own sweetened condensed milk with our recipe here.

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

Recipe submitted by Marillyn, Britt, IA

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Gluten Free Spinach Soufflé

Gluten_Free_Spinach_Soufflé
Gluten Free Spinach Soufflé
photo by recipe author

Servings: 4
Preparation Time: 10 minutes

  • 1 cup cottage cheese
  • 3 eggs, slightly beaten
  • 3 tablespoons coconut oil or butter, melted
  • 1 tablespoon coconut flour
  • 1 cup cheddar cheese, shredded
  • 10 oz. frozen spinach, defrosted and drained

Preheat oven to 350° degrees F.

In a bowl combine cottage cheese, eggs, coconut oil, and coconut flour. Add shredded cheese and spinach. Pour into a greased loaf pan and bake for 1 hour, or until the top is golden brown.

*This recipe can easily be doubled- just bake in an 8×8 pan.

Recipe submitted by Erin, Ashland, OH

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Gluten Free Spiced Fish Sticks

Gluten Free Spiced Fish Sticks photo
Gluten Free Spiced Fish Sticks
photo by recipe author

Servings: 2-4
Preparation Time: 30 minutes

Recipe: Rinse fish fillets in cold water and set on a plate. Cut fish into short strips, following the lines of the fillets and removing bones (if there’s any).

Place eggs in a small shallow bowl. Mix together flours, spices, black pepper & sea salt in another small shallow bowl.

Dip fish sticks in eggs and then toss it in the flour mixture. Set them aside on a plate.

Warm up 4 tablespoons of palm shortening or your choice of oil in a large skillet and heat oil on medium high. Place the fish sticks in the pan and make sure there’s enough room around them so that they don’t stick together. Cook for a few minutes on each side, until well browned, then remove fish sticks to a plate lined with a paper towels.

Add more shortening or oil (4 tablespoons) to the pan and fry remaining batch of fish sticks.

Serve with freshly squeezed lime and tatar sauce or homemade ketchup.

Recipe submitted by Marillyn, Britt, IA

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Healthy Grain Free Zucchini Crackers

Healthy Grain Free Zucchini Crackers photo

Healthy Grain Free Zucchini Crackers photo by recipe author

 

Servings: 25-30 Crackers
Preparation Time: 45 minutes

  • 1/2 cup grated zucchini
  • 2 eggs
  • 3 tablespoons coconut oil
  • 2 tablespoons coconut flour
  • 2 tablespoons blanched almond meal/flour*
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda

Preheat oven to 350 degrees.

Process all ingredients together in food processor or blender until batter is smooth. Spread batter 1/4 inch thick on a parchment paper lined cookie sheet.

Bake crackers for 15 minutes. Cut crackers into small squares and return to oven. Bake another 15-20 minutes. The crackers on the edges will finish baking first. Remove the outer crackers and continue to bake until all the crackers are crispy. Sprinkle crackers with sea salt and serve.

*To make your own almond meal/flour, grind almonds just until a moist meal consistency is reached. Be careful not to over-blend.

Recipe submitted by Tiffany, Junction City, OR

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Chocolate Fudge Brownies

 

 

Coconut Flour Chocolate Fudge Brownies

Gluten Free

YIELD: 24 bars

Preheat oven to 350 degrees. Grease and dust an 11×8 pan with coconut oil and coco powder.

Place butter, sugar, chocolate, and brown rice syrup in a medium sized pot and melt on low heat, stirring until everything is well blended and smooth. Sift in the coco powder. Remove from heat and set aside to cool. Beat the eggs and vanilla extract together with an electric mixer until frothy. Then on low speed, mix in cooled chocolate mixture and sugar. Alternatively add in the flour, heavy cream, baking powder, beating mixture after each addition.

Pour mixture into the prepared pan and bake the brownies in the preheated oven for 30 minutes or until the top of the brownies is crisp and the edges begin to pull away from the pan. (The inside of the brownies will be dense and soft to the touch.) Cool the brownies in the pan on a wire rack until cool. Dump the brownie out of the pan and cut into bars and serve. Frost with chocolate or vanilla frosting if desired. Enjoy!!

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Coconut Cream Pie – Gluten Free

Comments: This is a healthy and delicious coconut cream pie recipe, made with a non-gluten crust using organic coconut flour!

Coconut Cream Pie with gluten free crust photo

Crust:

Preheat oven to 350 degrees. In a large bowl with a wooden spoon, mix together the eggs, coconut flour, shredded coconut, honey and salt. Once well blended, add the butter, coconut oil, and water. Mix dough together with your hands until everything has blended together. Pat dough into a round pie pan. Press the dough firmly into the pan. When you are done forming the crust, take the egg white and beat it with a fork until frothy. With a pastry brush, brush the crust with the egg white and bake at 350 for 14 minutes. Cool completely on wire rack.

Filling:

Combine sugar, cornstarch, and shredded coconut together in a pot and slowly pour the heavy cream into the pot over medium heat. Add vanilla, butter and coconut cream concentrate while stirring with a wire whisk constantly. Bring mixture to a simmer and then reduce heat to medium low. Continue stirring until mixture becomes very thick and then turn the heat down to low. Cool the mixture in the pot with a cover for about 5 minutes. Pour mixture into cooled pie crust and place wax paper on the top of the pie to prevent skin formation on the filling. Place pie in a pan of cool water until the filling is completely cool. Top pie with whipped cream and garnish with toasted coconut flakes (optional.) Refrigerate until ready to serve and enjoy!!

 

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