Coconut Flour Recipes

Chicken Curry

1 whole chicken cut into 6-8 pieces
3 Tablespoons of Virgin Coconut oil
2 Tablespoons of organic coconut flour
1/2 teaspoon fine Himalayan salt
1/4 teaspoon black pepper
1 Tablespoon chopped fresh ginger root
1/4 cup chopped onion
4 cloves garlic
1 Tablespoon curry powder
2 cups chicken stock (you can use the neck and carcass to make this)
1/4 cup water

Procedure:

In a frying pan sautÃ© garlic, onion, ginger, with coconut oil.Â Add the cut-up chicken, slightly brown the chicken.Â Add chicken stock, simmer for 15 minutes. Add salt, black pepper and curry powder. Cover the pan.Â Continue cooking for another 5 minutes.Â Dissolve coconut flour in 1/4 cup of water.Â Stir it into the pan. Continue cooking for another 5 minutes.

Serve over Bhutanese Red Rice.

Healthy Homemade Peanut Butter Cups

photo by recipe author

Servings: 10
Preparation Time: 30 minutes

1 cup coconut oil
1/4 cup honey, or maple syrup
1/4 cup organic cocoa powder
dash of salt
1/8 teaspoon vanilla stevia
peanut butter (chilled)

In a double boiler or a saucepan over very low heat, melt the coconut oil and sweetener of choice. Add the cocoa powder and salt and whisk vigorously until well combined. Add the stevia and remove from the heat.

Note: You can use pretty much anything to make these – ice cube trays, muffin tins, mini muffin tins, mini silicone baking cups, etc. The mini silicone baking cups work the best and give you the most “realistic” Reese’s Peanut Butter cup look.

Either pour or use a spoon to fill the cups 1/4 full. Stick the cups in the freezer for about 10 minutes or until the chocolate is hard. Remove from the freezer and using a 1/2 teaspoon measuring spoon, scoop the chilled peanut butter out and place in the cups. You can use the back of the spoon to press them down just a tad, but leave room for the chocolate to get all the way around the peanut butter. Next, pour or spoon the chocolate over the peanut butter until the cup is almost full and the peanut butter is covered. Place back in the freezer for 30-60 minutes. Now, they are ready to eat!

Don’t forget to store in the fridge or the freezer to keep them from melting!

Recipe submitted by Jessica, Denver, CO

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Gluten Free Mexican Chocolate Coffee Cake

photo by recipe author

Servings: 20
Preparation Time: 70 minutes total

1/3 cup natural or raw cocoa
1/3 cup + 1 tablespoon coconut flour
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon salt
1/2 teaspoon baking soda
6 eggs
1 cup honey
2 teaspoons vanilla extract
1/2 cup extra virgin coconut oil, melted
3 oz unsweetened chocolate (100%)

1. Preheat oven to 325F. Line 5×9 inch loaf pan with wax paper. Grease wax paper with coconut oil.

2. Sift cocoa, coconut flour, cinnamon, cayenne, salt and baking soda into a small bowl.

3. In a food processor or blender, combine eggs, honey, and vanilla. Pulse a few times to beat together. Add melted coconut oil and chocolate. Process/blend for 1 minute.

4. Add dry ingredients to food processor, and pulse to combine.

5. Pour batter into prepared loaf pan and bake for 1 hour (not a very forgiving cake if you burn it, so you might want to test for doneness with a toothpick at the 55 minute mark).

6. Let cool completely in the pan. Remove from pan and carefully remove wax paper. Enjoy!

Recipe submitted by Sarah, Marietta

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Gluten Free Coconut Macadamia Banana Muffins

photo by recipe author

Servings: 12
Preparation Time: 45 minutes total

2/3 cup raw macadamia nuts, chopped
2/3 cup unsweetened coconut flakes, chopped (or use shredded)
1 cup blanched almond flour
1/4 cup coconut flour
1/2 teaspoon salt
3/4 teaspoon baking soda
2 eggs
3 ripe bananas, peeled and mashed
1/3 cup honey
1/3 cup extra virgin coconut oil, melted and cooled
1 teaspoon lemon juice
1 teaspoon vanilla extract

1. Preheat oven to 350F.

2. Toast macadamia nuts and coconut flakes on a baking sheet in the oven until starting to brown, about 6-8 minutes, stirring every 2-3 minutes.

3. In a medium bowl, combine almond flour, coconut flour, salt and baking soda. In a separate bowl, whisk eggs, mashed banana, honey, coconut oil, lemon juice and vanilla.

4. Pour wet mixture over dry mixture and stir to combine. Add toasted macadamia nuts and coconut.

5. Spoon batter into greased muffin tin and bake for 30 minutes.

*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 Sarah, Marietta, GA

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Coconutty Halibut

Gluten Free Coconutty Halibut

photo by recipe author

This recipe was concocted from all things coconut provided by Tropical Traditions. A man once set out to try to coconut up his dinner to the eXtreme and the following recipe was dreamed up, created, labored over, tasted, refined, and loved by all… Here it is!

Servings: 4-6
Preparation Time: 10 minutes

For the Sauce:

6 tablespoons Tropical Traditions Coconut Cream Concentrate
4 tablespoons fresh squeezed lime juice
1 cup water
2 tablespoons fish sauce
1/2 minced onion
1-2 minced Jalapeños (to taste)
2 tablespoons chili powder
2 tablespoons Tropical Traditions coconut flour

For the Fish:

1-2 cups Tropical Traditions coconut flour
2-4 eggs
2-3 cups Tropical Traditions shredded coconut
2 tablespoons old bay seasoning
1 tablespoon white pepper
1 tablespoon fresh ground black pepper
1 tablespoon cumin
1 tablespoon thyme
6 tablespoons Tropical Traditions coconut oil
4-6 fillets halibut (or other white fish. Tilapia would work well here too)

SAUCE:

In a small sauce pan add the Tropical Traditions coconut cream concentrate, lime juice, water, fish sauce, onion, jalapeno, and chili powder. Bring to a rolling boil while stirring constantly. Reduce heat and simmer for 15-20 minutes. Add Tropical Traditions coconut flour to thicken sauce. Remove from heat and let sauce stand for 5-10 before serving.

FISH:

Spread coconut flour in a shallow dish. Whisk your eggs in a wide bowl and put shredded coconut flakes in another shallow dish. Add the old bay seasoning, white pepper, fresh ground black pepper, cumin, and thyme to the shredded coconut and mix together with your hands.

Heat coconut oil in a skillet to medium. Rinse and pat down fish fillets. Roll in coconut flour, dip in egg and then coat with the coconut flake mixture. Add to hot oil and cook until the coconut fillets are a nice golden brown. Carefully flip the coconut fish fillets to evenly cook the other side. You can keep these warm in the oven while you’re cooking up all of your fillets.

Prepare to overload your taste buds with coconut goodness… drizzle sauce on top of fried fish and enjoy! If you like rice, this also goes really well on top of a bed of rice… if you’re into that sort of thing! 🙂

Recipe submitted by Dan, Denver, CO

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Gluten Free No Regrets Pumpkin Pie

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Crust:

3/4 cup pecans or pumpkin seeds (grind ’em up real good in the food processor)
1/4 cup ground flax seeds
1/2 cup coconut flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup organic sugar
1/2 cup coconut oil

Filling:

1 1/2 cups pumpkin puree
3 eggs
1/2 – 3/4 cup maple syrup (depending on taste)
1/2 teaspoon salt
1/4 teaspoon allspice
pinch of cayenne
pinch of ground cloves
1 1/2 cups coconut milk*

Crust:

In a food processor, process dry ingredients for crust and add the coconut oil and process until it comes together.

Press into a pie plate or tart pan. Freeze for 15-20 minutes, then bake for 20 minutes at 350 until lightly browned.

Filling:

Mix everything together. Pour into partially baked pie crust. Tap to release bubbles. Bake 45-55 minutes at 325.

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

Recipe submitted by Louise, Portland, OR

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Gluten Free Pumpkin Bread

photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

1 cup almond flour*
1/4 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons pumpkin pie spice
1/2 teaspoon high-quality cinnamon
4 large pastured eggs
1/2 cup coconut oil, melted
1/2 cup pumpkin puree
2 tablespoons maple syrup or honey
10-15 drops vanilla stevia
1/8 cup pumpkin seeds

Preheat oven to 350 F.

1. In a medium bowl, mix the almond and coconut flours together, along with the baking powder, salt, pumpkin pie spice, and cinnamon. Set the dry mixture aside.

2. In a mixer bowl, cream the eggs and the coconut oil together until smooth, then add the pumpkin, maple syrup, and stevia. Mix the wet ingredients until thoroughly combined.

3. Slowly add the dry ingredients. Mix until combined.

4. Oil a small loaf pan with coconut oil and then our batter into pan.

5. Sprinkle the pumpkin seeds on top.

6. Bake at 350 for 35-50 minutes. Check the loaf with a toothpick at 30 minutes. If it doesn’t come out clean, continue baking.

7. Remove from oven and let cool for about an hour before removing from the pan.

8. Let the loaf cool completely before cutting. Use a lightly serrated knife to cut. Serve with lots of real butter!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until a meal consistency is reached.

Recipe submitted by Jessica, Denver, CO

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Gluten Free, Grain-Free Vanilla Raspberry Muffins

Gluten Free Grain Free Vanilla Raspberry Muffins

photo by recipe author

Servings: 24 muffins
Preparation Time: 10 prep, 16 bake

12 eggs
3/4 cup butter, ghee, or coconut oil, melted
3/4 cup honey
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon almond extract
1 cup coconut flour, sifted
1/2 teaspoon baking soda (may be omitted)
fresh or frozen raspberries

Preheat oven to 325 degrees F.

In a large bowl, beat together eggs, butter/ghee/coconut oil, honey, salt, vanilla, and almond extract.

Sift in coconut flour (this helps reduce clumps!). Blend in coconut flour and baking soda, if using. Allow batter to sit for a few minutes to allow coconut flour to absorb the moisture.

Grease muffin tins. Pour batter into tins. In each muffin cup, stir in 3-4 raspberries. (NOTE: If frozen, raspberries do not need to be thawed).

Bake 325 degrees F for 16-18 minutes. Remove from tins and cool. NOTE: Because honey is used as a sweetener, these muffins may brown quickly. The browning does not impact taste.

NOTE: Using raspberries, vanilla extract, and almond extract, you’ll have a hard time convincing your kids that these nutritious coconut-flour muffins aren’t cupcakes! These muffins freeze well.

Recipe submitted by Bethany, Dayton, OH

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