Coconut Flour Recipes

Gluten Free Vanilla Coconut Waffles

Gluten Free Vanilla Coconut Waffles photo

photo by recipe author

Servings: 8 waffles Depending on waffle maker
Preparation Time: 10 minutes

4 eggs
2 tablespoons vanilla extract
1/2 cup full fat coconut milk*
2/3 cup organic apple sauce
2 egg whites
1 1/2 cups almond flour
1/2 cup coconut flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
Dash of fresh ground nutmeg

Mix all the wet ingredients, except the egg whites. Beat the whites to foamy peaks with a pinch of salt. Mix all the dry ingredients.

Slowly fold in the dry ingredients to the wet ingredients. Then continue to fold the mixture with the egg whites trying to preserve as much volume as possible. Cook as directed on waffle maker.

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

Recipe submitted by Kyle, Kent, WA

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Gluten Free Chunky Monkey Muffins

Gluten Free Chunky Monkey Muffins photo

photo by recipe author

Servings: 12 muffins
Preparation Time: 15 minutes

1/2 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
6 eggs
1/3-1/2 cup honey or sugar
1/3 cup palm shortening or coconut oil, melted
1 tablespoon vanilla
3/4 cup mashed bananas
1/2 cup chopped crispy pecans
1/3 cup coconut flakes
1/3 cup chopped dark chocolate (optional)

Preheat oven to 350 F and greased the muffin pans.

In a small bowl, mix together coconut flour, sea salt and baking soda. In a large bowl, mix together eggs, honey or sugar, palm shortening, and vanilla. Mix the dry ingredients with the wet till thoroughly mixed. Fold in mashed bananas, pecans, coconut flakes and chocolate.

Scoop batter into muffin tins to 3/4 full, top with more pecans (optional) and bake for 20-30 minutes. When done, let it cool and serve with a big glass of milk!

Recipe submitted by Marillyn, Britt, IA

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Gluten Free Coconut Cream Puffs

photo by recipe author

Servings: 12-24 servings
Preparation Time: 1 hour

Basic Puff Shell:

1 cup water
1/2 cup organic salted butter
3/4 cup sweet rice flour
1/2 cup organic brown rice flour
1/2 cup coconut flour
3 large organic eggs (OR 4 medium eggs)
Homemade custard (see recipe below)
1 1/2 cups organic semi-sweet chocolate pieces, melted
Organic powdered sugar, to garnish

Homemade Coconut Custard:

1/2 cup organic granulated whole sugar
3 tablespoons organic cornstarch
4 organic egg yolks
3 cup organic coconut milk* (OR 6 tablespoons Coconut Cream Concentrate plus 2-3/4 c. water)
2 tablespoons organic butter
2 teaspoons organic vanilla extract

Puff Shells:

Preheat oven to 400 degrees F. Prepare baking sheet with parchment paper or baking mat.

In a medium saucepan, heat water and butter to rolling boil. Stir in flour – beating well until it pulls away from the pan and forms a ball, about 1-2 minutes; then add eggs, one at a time beating well after each addition. Fully incorporate mixture until batter is smooth.

Drop by heaping tablespoon onto greased baking sheet or silicone baking mat lined pan. Batter should be fairly stiff, so that when you scoop it onto the baking sheet, it stays firm and doesn’t spread out. If it is too runny, add additional sweet rice flour in small amounts until batter holds its shape on the baking pan.

Bake 30-40 minutes at 400 degrees F. or until golden and dry.

Remove from oven and cool until you are able to handle them. Then cut off top of each puff and scoop out any excess soft dough from inside, if necessary, to form a shell for the cream filling. Replace top with each puff and allow to cool completely.

Coconut Custard:

In a heavy saucepan over medium-low heat, bring sugar, cornstarch, egg yolks, and coconut milk (or Coconut Cream Concentrate plus 2-3/4 cups water) to a boil, whisking constantly until thickened (approx. 15-20 minutes), careful not to scorch mixture on bottom of pan. Remove from heat. Stir in butter and vanilla. Place in a container with a tight sealing lid in refrigerator to cool. Chill 2 hours until set.

Assembly: Fill puffs using a pastry bag or spoon carefully into cream puff shells, then replace top of puff. Sprinkle with powdered sugar to garnish and drizzle with melted chocolate, if desired.

Melt chocolate pieces in a glass/stainless steel boil set over a small saucepan with simmering (not boiling) water. Drizzle puffs with melted chocolate. Serve or store in an airtight container in the refrigerator for up to 3 days.

Recipe submitted by Deanne, Glendale, AZ

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

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Coconut Cacao Cookies

photo by recipe author

Servings: 15 cookies
Preparation Time: 30 minutes

1/2 cup oat groats (or wheat berries)
7 raw almonds
7 Medjool dates, pitted
1/4 teaspoon salt
2 tablespoons raw cacao powder
2 tablespoons coconut oil
2 tablespoons coconut flour
1/2 teaspoon vanilla extract
1 tablespoon honey
1/4 cup spring water
handful of raisins

Soak the groats, almonds and dates overnight individually in a half cup spring water each.

Drain them the next morning and put in food processor with the salt, cacao, coconut oil, coconut flour, vanilla extract, honey and spring water.

Process for about a minute, transfer contents to bowl, fold in raisins.

For heart shaped cookies you can shape them by hand or with a cookie cutter.

If you want to dehydrate them, place in dehydrator at 105 degrees for 3 hours or pop them in the oven at 350 degrees for about 12 minutes.

Recipe submitted by Tori, Nashville, TN

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Gluten Free Pumpkin Delight Muffins

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

7 eggs
1/2 cup coconut milk*
1/2 cup maple syrup
1 cup pumpkin puree
1 teaspoon vanilla
3/4 cup coconut flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup nuts (I used walnuts and almonds)
10 dates
1 tablespoon date sugar
1 tablespoon finely shredded, unsweetened coconut
1 teaspoon cinnamon

Beat your eggs, Then whip in remaining wet ingredients. Set aside.

In another bowl mix the coconut flour, baking powder, cinnamon and salt. Then add the dry to the wet and mix really well.

Now in your food processor add remaining ingredients. Process until it looks like a crumb mixture, don’t go too long or you’ll end up with a nut butter!

Now, on a table you should have your batter, your toppings, and some pure fruit blackberry jam. You will also need muffin pans and liners.

Preheat your oven to 350 degrees.

Now, in each liner (which you can grease if you want, the batter is sticky) put one tablespoon of batter. Then in the middle put a teaspoon of blackberries, then another tablespoon of batter on top, and finally sprinkle the nut topping on.

Bake for 25 minutes and then let them cool.

While they are cooling melt some dairy-free dark chocolate and then drizzle over your muffins with a spoon.

And then sprinkle on some unsweetened coconut flakes!

And then….ENJOY!!!

Recipe submitted by Junior Chefs, Deer River, MN

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

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Gluten Free Biscuits & Gravy

Gluten Free Biscuits and Gravy

photo by recipe author

Servings: 3-4

Biscuits:

1/2 cup coconut flour
1/4 cup almond flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon cold grass-fed butter (coconut oil is fine here too)
6 egg whites
a little coconut oil

Sausage Gravy:

16 oz. bison breakfast sausage
2 tablespoons arrowroot powder
14 oz coconut milk*
1/4 teaspoon fennel seeds
1 tsp dried, rubbed sage
1/4 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt

Biscuits:

1. Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.

2. Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas.

3. In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended.

4. Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for 15 minutes until the tops are browned.

5. Pour your gravy on top, and enjoy.

Sausage Gravy:

1. Heat up a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck-on brown bits of sausage in the bottom of the pan.

2. Turn the heat down to medium. Add the arrowroot and stir it into the fat and brown bits, whisking constantly for about a minute so it doesn’t burn. It will get pretty thick and almost dry.

3. Add the coconut milk about 1/3 at a time, and whisk together with the “roux,” incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt and pepper and mix it in.

4. Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately over biscuits.

Recipe submitted by Amber, Norfolk, VA

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

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Coconut Peanut Butter and Jelly Cupcakes

photo by recipe author

Servings: 20-24
Preparation Time: 30 minutes

Cupcakes:

6 tablespoons butter, at room temperature
1 cup creamy or crunchy peanut butter
1 1/3 cups organic whole sugar
3 large eggs
1 tablespoon vanilla bean paste OR vanilla extract
1 tablespoon baking powder
1 teaspoon salt
3 cups all-purpose flour OR 2 1/2 cups whole wheat pastry flour OR 1 1/4 cups coconut flour*
1 cup milk

Peanut Butter Frosting:

1 cup creamy peanut butter
3/4 cup butter, at room temp
1 tablespoon vanilla bean paste OR vanilla extract
1/2 cup maple syrup
1/4 cup coconut flour
3 tablespoons milk

Filling:

1 cup jelly of your choice. DO NOT USE spreadable fruit or a chunky style of jam. The smoother the consistency, the easier it will be to fill.

Cupcake:

Preheat the oven to 350 F. Insert 20-24 liners into a medium cupcake pan(s).

In a large bowl, cream together butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs one at a time. Beat well. Mix in the vanilla. Add the baking powder and salt and mix well.

If using all purpose flour, mix it into the peanut butter mixture, one cup at a time, alternating with the milk. If using either whole wheat or coconut flour, add it in 1/4 cup at a time.

Fill the cupcake liners 2/3 full. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 5 minutes then transfer to wire racks carefully. Cool completely.

Frosting:

Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer, beat until light and fluffy, about 2 minutes. Beat in remaining ingredients. You can add more additional amounts of any of the ingredients to alter the taste and consistency to meet your personal preference.

Assembly Directions:

The easiest method to fill cupcakes is a piping bag and round tip. Fill the piping bag with 1/2 cup of jelly at a time. Insert the pointed tip into the top of the cupcake and slowly squeeze out the jelly. Each cupcake can hold about 3 teaspoons of jelly before it “explodes.” Once you have dispensed the jelly, slowly pull out the tip. It is ok if the jelly oozes out onto the top of the cupcake. The frosting will cover it.

Top cupcakes with frosting using a decorating tip or simply spread on with a spatula.

*If using coconut flour or whole wheat flour, you may not need to use the entire amount listed. Stop adding flour when the batter begins to get “stiff.” You can always add a little more milk to make the consistency more cupcake-like.

Recipe submitted by Jennifer, Orangevale, CA

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