Coconut Flour Recipes

Puto – Filipino Rice Cake

Puto

photo by recipe author

Servings: 2 1/2 dozen muffin-sized
Preparation Time: 19 hrs w/ soak time

2 cups rice
1 1/2 cups coconut milk*
1/2 cup coconut water (or filtered water)
1/2 cup maple syrup (or 1 cup if you like it sweeter)
2 tablespoons baking powder
1/2 cup coconut flour
4 egg whites
1 tablespoon maple syrup

Soak rice in coconut milk and coconut water for at least 18 hours on the counter in a covered glass container. I use a large fermenting jar. I occasionally would shake the liquid to make sure all the rice is soaked in to the coconut flavor. When finished soaking, place all the rice and liquid in a blender and grind to a gritty batter. Grit should be as fine as possible.

Preheat oven to 350 degrees F.

Pour contents of blender into a bowl and add coconut flour, maple syrup, and baking powder. Mix well and set aside.

In a mixing bowl beat the egg whites until stiff. Fold in 1 tablespoon maple syrup and then re-whip the egg whites until again stiff and fluffy. Fold (keeping the egg white fluff as much as possible) the egg white mixture into the batter. Do not over mix but make sure the batter is not lumpy with clumps of egg white. It should look uniform.

Butter muffin pans or use paper lining and add the batter and fill 3/4 to the top. You can also use a cake pan, for any extra remaining batter.

Place everything in a steam bath covered with foil and bake for 20 minutes. If using a cake pan, it may take longer.

When finished, remove the foil immediately to prevent the condensation from ruining your Puto. Let cool for about 10 minutes. Store in a covered container in the refrigerator.

Recipe submitted by Jennifer, Hagerstown, MD

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

Submit your recipe here!

Calli’s Gluten Free Coconut Fruit Cocktail Cake

photo by recipe author

Servings: 9-12 Hands-on: 30 minutes/Cooking: 30 minutes/Yield: 9 squares

One of my cooking assistants gave me her family’s favorite cake recipe and asked if I could improve it. I replaced cake flour with a combination of gluten free flour blend and coconut flour, the sugar with honey, and the milk with non-dairy milk. The result, after five tries, was a raved about recipe.

To make your own gluten free flour blend, combine 1/2 cup white rice flour, 1/4 cup tapioca starch/flour, and 1/4 cup organic cornstarch or potato starch. Store extra flour in a sealed jar at room temperature. If you buy a gluten free flour blend, look for one that does not contain bean flour.

Dry ingredients:

1 cup all-purpose gluten free flour blend (see notes above)
1/3 cup coconut flour, fluffed with a fork and sifted before measuring
1/3 cup unsweetened flaked coconut (pulverize in blender if mixture is not finely flaked)
1/2 cup raisins
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda
1/2 teaspoon finely ground unrefined sea salt
1/2 teaspoon guar gum or xanthan gum

Wet ingredients:

1/2 cup honey
8-ounce can crushed pineapple in 100% real fruit juice or fruit cocktail (do not drain)
2 medium to large eggs, at room temp (see variations below)

Hot Caramel Topping:

3/4 cup full fat coconut milk or 1 1/2 cups lite coconut milk*, or plain, unsweetened almond milk
1 stick butter or 1/2 cup virgin coconut oil or palm shortening
1/2 cup honey
1/8 teaspoon finely ground unrefined sea salt
1 teaspoon pure vanilla extract or alcohol-free vanilla flavoring

1 medium orange, cut into very thin slices for garnish

1. Position the oven rack in the center of the oven and preheat to 350? F. Generously grease an 8- or 9-inch square baking pan or 9-inch round cake pan.**

2. Lightly spoon the flours into a measuring cup and level with a knife. Add remaining dry ingredients, whisk well, and set aside.

3. Combine the wet ingredients in a bowl and stir or whisk to combine. Add the dry ingredients and stir to evenly distribute. Scrape the bottom of the bowl to mix in all the flour. Pour into the prepared baking pan. Smooth the top with a spatula.

4. Bake in a preheated oven until firm and slightly golden on top and a toothpick inserted into the center comes out clean, 30 to 35 minutes.

5. To prepare the sauce: Combine coconut milk, butter, honey, and sea salt in a 1 1/2 to 2-quart pot. Bring to boil, then reduce heat to medium and boil until the sauce is thick and caramelized and reduces to 1 cup. Remove from heat and stir in vanilla. If you prepare the sauce ahead, allow to cool, then cover, and refrigerate in a heatproof Pyrex bowl. Reheat gently in a toaster oven at 225?F until warm and runny.

6. To serve, run a knife around the edges of the pan and turn the cake onto a large plate or platter. Poke holes all over with a skewer or chopstick. Pour sauce over cake, garnish with orange slices, and serve. Cover leftovers and refrigerate after 3 days.

**For a double batch use a 13x9x2 pan.

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

Recipe submitted by Chef Rachel, Phoenix, AZ

Submit your recipe here!

Gluten Free Brown Sugar Shortbread Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 cup butter, at room temperature
3/4 cup brown sugar
2 tablespoons brown rice syrup
2 teaspoons vanilla extract
1 1/4 cups brown rice flour
1 cup tapioca and/or cornstarch
1/4 cup coconut flour

Beat butter, sugar, and brown rice syrup together until well blended. Add vanilla, mix well.

Add remaining ingredients and mix until well combined. Spread evenly in a greased or parchment paper lined 9×13 glass pan. Refrigerate for 15-30 minutes.

Preheat oven to 325 degrees F. Take pan out of the fridge and let sit at room temp while oven preheats.

Bake cookies for 20-30 minutes. Edges should be browned. Cut into little pieces while still warm and cool completely in pan before serving.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Dairy Free Coconut Pie

photo by recipe author

Servings: 10-12
Preparation Time: 1 hour 30 minutes

Dairy Free Whole Wheat Crust:

1 cup whole wheat flour
1/2 cup unbleached all purpose flour
2 teaspoon organic sugar
1/2 teaspoon sea salt
1/2 cup coconut oil
1/4 cup + 2 tablespoons coconut milk*

Coconut Pie Filling:

1 cup organic sugar
2 eggs
1/4 cup coconut flour
1/4 cup + 1 tablespoon coconut oil
1/2 cup coconut milk*
1 1/2 cups shredded unsweetened dried coconut
1 teaspoon vanilla extract

Crust Directions:

Mix dry ingredients together: flours, sugar, and salt. Add coconut oil. Use a pastry cutter to cut the oil into the dry ingredients. Add coconut milk a little at a time (you may not need any at all). Turn on a floured surface and knead several times. Roll dough into a 9 inch circle and transfer to a pie plate, using fingers to shape dough as needed.

Pie Filling Directions:

Preheat oven to 350 degrees F.

Mix together sugar and eggs. Add oil and flour and mix well. Add coconut milk and fold in 1 cup coconut. Add vanilla and mix well. Sprinkle remaining coconut on top of the pie. Pour into your whole wheat pie crust.

Bake in preheated oven for 50-55 minutes.

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

Recipe submitted by Kelly, Charlotte, NC

Submit your recipe here!

Peanut Butter Coconut Cookies

photo by recipe author

Servings: 48 mini cookies or 24 larger ones
Preparation Time: 15 minutes

1/2 cup coconut oil
1 cup crunchy peanut butter
1/2 cup honey
1/2 cup organic whole sugar
3 large eggs
3/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup almond flour
1/4 cup oat flour
1/4 cup coconut flour
1/2 cup shredded coconut
1/2 cup walnuts (or any other nut you prefer) or dark chocolate chips (I use both)

Cream coconut oil, peanut butter, honey, and sugar together in a mixing bowl. Add eggs and vanilla and beat until combined followed by the soda and salt. Now stir in the flours, shredded coconut, walnuts, and chocolate chips if desired.

Chill the dough for about 20 minutes if you are going to roll it into balls. Preheat oven to 350 degrees F.

Line a couple of cookie sheets with parchment if you want. I actually use mini muffin pans for them and it makes 48 mini cookies. Would make about 24 larger ones rolled into balls.

If using cookie sheets shape dough into 1 inch balls and arrange 2 inches apart on parchment lined cookie sheets and press down slightly so that tops of flat. Bake for 13 – 15 minutes or until lightly browned around the edges. Let cookies cool on the pan 5 minutes before transferring to a wire rack to cool completely.

Recipe submitted by Shannon, Jacksonville, AR

Submit your recipe here!

High Protein & Fiber Pancakes

High Protein and Fiber Pancakes

photo by recipe author

Servings: 2 to 3
Preparation Time: 10 to 15 minutes

1/4 cup whole wheat flour
1/4 coconut flour
1 scoop protein powder (I used vanilla whey.)
1 teaspoon physillium husk powder (optional; adds fiber)
1 teaspoon baking soda
dash of salt
2 tablespoon turbinado sugar
1/2 cup applesauce
1/4 to 1/2 cup milk
1 egg, separated
1/2 tablespoon coconut oil

In a medium sized bowl, combine dry ingredients. In a separate bowl, combine all wet ingredients except milk and egg.

Place egg white in a small bowl and set aside. Add your yolk to the wet ingredients. Add the dry ingredients to the wet. Slowly add milk one tablespoon at a time to the batter, until desired consistency is reached. I used 1/4 cup and 2 tablespoons but if you want a thinner batter, you can add up to 1/2 cup.

Whisk the egg white until soft peaks form (about a minute or two). Using a spatula, fold egg whites into your pancake batter.

In a lightly oiled skillet, over medium heat, cook pancakes two at a time for about two minutes per side. Watch carefully to make sure they don’t burn.

Recipe submitted by Michelle, New York, NY

Submit your recipe here!

Single Gluten Free Burger Bun

photo by recipe author

Servings: 1
Preparation Time: 10 minutes

Ingredients for one single bun:

1 egg
1 tablespoon coconut flour
1 tablespoon blanched almond flour
1 tablespoon coconut oil (olive oil or melted butter)
Pinch salt
1/4 teaspoon baking powder

Optional:

1 teaspoon nutritional yeast
1/4 teaspoon poppy seeds, chia seeds, sesame seeds

Preheat oven to 350 degrees F.

Add all ingredients and blend together using a hand blender or small food processor. Let the batter settle for a few minutes to thicken.

Split the mixture into two and spoon onto oiled parchment paper to make two 3-inch diameter pools of batter. Top with additional seeds if desired.

Bake in preheated oven for 10 minutes.

Use each piece as top and bottom of a burger bun.

While it is baking you can throw your burger on the grill. If you’re lucky the burger will be done by the time the bun is cooked!

Recipe submitted by Mandy, Denver, CO

Submit your recipe here!

Sweet Potato Vanilla Patty Cakes

photo by recipe author

Servings: 12 large cookies
Preparation Time: 20 minutes

1 large sweet potato, peeled, cooked and mashed
1/2 cup quinoa flour
1/2 cup coconut flour
1 teaspoon cinnamon
1 tablespoon coconut oil, melted
1 flax egg (1 tablespoon ground flax + 3 tablespoons of water)
1/2 teaspoon vanilla
Pinch of salt
Maple syrup (to top)

Combine all ingredients in a large bowl. Let chill in the fridge or freezer until malleable. Form into flat “cakes.” Make sure they are relatively thin, like a 1/4 inch thick.

Fry in coconut oil until golden brown. Drizzle with maple syrup and dust with coconut flour.

Recipe submitted by Jaclyn, Guelph, ON

Submit your recipe here!