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Coconut Flour Recipes

No Bake Almond Pulp Crackers

No Bake Almond Pulp Crackers
No Bake Almond Pulp Crackers
photo by recipe author

 

Servings: 10
Preparation Time: 22 hours

In a bowl, combine almond pulp, coconut flour, coconut oil, salt, pepper and any desired seasonings. Stir until well combined and a ball of dough forms. If mixture is too try, add a little water, one tablespoon at a time.

Roll out dough in between two pieces of wax paper until about 1/4″ thick. Remove top layer of paper and place bottom layer and dough on a dehydrator rack. Dehydrate for about 22 hours at 125° F.

Enjoy with an assorted cheese tray.

*To get almond pulp, you can make your own almond milk. Combine about 1 cup almonds with 3 cups of water in a blender. Blend for about 3 minutes. Strain milk from almonds to drink. Reserve pulp for these crackers.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

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Gluten Free German Spice Cookies

Gluten Free German Spice Cookies
Gluten Free German Spice Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 15 minutes

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot starch
  • 1 tablespoon psyllium husk powder*
  • 1/3 cup raw honey
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup palm shortening, or grass-fed butter
  • 1/2 teaspoon lemon peel, grated
  • 1/4 teaspoon anise extract

*If you do not have psyllium husk powder, replace with 1 egg.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Preheat oven to 350° F.

In a mixing bowl, combine all ingredients. Mix on low speed until combined and dough comes together.

Gently roll dough into 1″ balls. Place on a baking sheet lined with parchment paper. Bake for about 10 minutes. Remove from oven and sprinkle with powdered sugar if desired.

Let cool completely. Store in a sealed container.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

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Gluten Free Apple Almond Cinnamon Oatmeal Muffins

Gluten Free Apple Almond Cinnamon Oatmeal Muffins
Gluten Free Apple Almond Cinnamon Oatmeal Muffins
photo by recipe author

 

Servings: 18
Preparation Time: 30 minutes

Preheat oven to 350° F.

Grease 18 muffin cups with coconut oil.

Combine all dry ingredients and all wet ingredients separately. Then combine the wet with the dry.

Fill muffin cups halfway and bake for 20 to 25 minutes.

Top freshly baked muffins with a little maple syrup or raw honey, if preferred.

*Home Made Coconut Cashew Milk – recipe here. Homemade Coconut Milk – recipe here.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

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Lemon Tarragon Coconut Flour Muffins

Lemon Tarragon Coconut Flour Muffins
Lemon Tarragon Coconut Flour Muffins
photo by recipe author

 

Servings: 6 mini muffins
Preparation Time: 20 minutes

  • 3 pastured eggs, room temperature
  • 2 tablespoons coconut oil, melted
  • 1/2 cup coconut milk*
  • 1/4 cup + 2 tablespoons coconut flour
  • 1/4 teaspoon non-aluminum baking powder
  • 1/4 teaspoon salt
  • 1 fresh lemon, juiced
  • 1 tablespoon fresh tarragon, finely chopped

Homemade Coconut Milk:

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

Preheat oven to 400° F. Line a muffin tin with 6 paper liners.

Whisk together eggs, coconut oil, and coconut milk. Sift in coconut flour and baking powder. Add seasonings and stir again.

Spoon batter equally into muffin liners. Bake for 10 minutes then rotate muffin tin. Bake an additional 5-10 minutes, until the edges of the muffins begin to brown.

Ashley from Colorado Springs, CO won $50 for this recipe and photo! Submit your recipes here!

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Gluten and Dairy Free Chocolate Chunk Muffins

Gluten and Dairy Free Chocolate Chunk Muffins
Gluten and Dairy Free Chocolate Chunk Muffins
photo by recipe author

 

Servings: 12
Preparation Time: 45 minutes

Homemade Coconut Milk:

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

Preheat oven to 350° F.

Grease a 12-cup muffin tin with coconut oil, or use paper liners.

In a large mixing bowl, sift together the coconut flour, sugar, baking soda, and salt. Add the chocolate chunks and stir well.

In a separate bowl, whisk together the melted ghee (or grass-fed butter), coconut milk, eggs and vanilla extract.

Combine the wet and dry ingredients and stir until mixed well. Divide batter evenly into the muffin cups.

Place in the oven for 25-30 minutes, or until done in the center. Let cool in pan before removing.

If desired, drizzle each muffin with melted coconut cream concentrate after muffins have completely cooled.

Sheri from Avon, IN won $50 for this recipe and photo! Submit your recipes here!

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Gluten Free Banana Chocolate Chip Muffins

Gluten_Free_Banana_Chocolate_Chip_Muffins
Gluten Free Banana Chocolate Chip Muffins
photo by recipe author

 

Servings: 12
Preparation Time: 15 minutes

Preheat oven to 350° F.

Grease 12 muffin cups with coconut oil.

Mix oats, coconut flour, baking powder, and salt.

In a separate bowl mix eggs, milk, coconut oil, maple syrup, and bananas. Combine the wet ingredients into the dry ingredients, and stir in chocolate chips.

Divide evenly into 12 muffin cups. Bake for about 25 minutes.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

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Easy Make-Ahead Gluten and Dairy Free Apple Breakfast Cake

Easy_Make_Ahead_Gluten_and_Dairy_Free_Apple_Breakfast_Cake
Easy Make-Ahead Gluten and Dairy Free Apple Breakfast Cake
photo by recipe author

 

Servings: 8
Preparation Time: 30-45 minutes

Preheat oven to 350° F.

Grease a 9 inch cake pan with 1 teaspoon coconut oil. Add sliced apples, raisins, and pumpkin pie spice to pan. Bake in oven for 15 minutes while you prepare the batter.

In a large bowl mix the coconut flour, baking soda, hemp seeds, and salt. In a medium bowl whisk together eggs, milk, vinegar, and vanilla extract. Add wet ingredient to dry and combine well.

Pour batter into cake pan (over apples) and bake for 20-25 minutes or until a fork inserted in the middle comes out clean.

For best results, chill overnight and serve with organic maple syrup and homemade whipped cream.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here! 

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Gluten Free Pumpkin Snickerdoodles

Gluten_Free_Pumpkin_Snickerdoodles
Gluten Free Pumpkin Snickerdoodles
photo by recipe author

 

Servings: 24
Preparation Time: 40 minutes

Topping:

In a mixing bowl, combine maple syrup, pumpkin puree, coconut oil and vanilla extract. Add almond flour, coconut flour, baking powder, cream of tarter, salt and cinnamon. Mix until well combined.

Refrigerate dough for about 30 minutes.

In a small bowl, combine sugar and cinnamon for topping.

Using a cookie scoop, scoop dough in round balls. Roll the dough balls into the sugar and cinnamon mixture. Place balls onto a baking sheet lined with parchment paper. Gently flatten cookies with palm.

Bake at 350° F for about 15 minutes or until lightly browned. Remove from oven and let cool for about 10 minutes.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here! 

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