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Coconut Flour Recipes

Gluten-Free Sweet Potato Soup

Gluten-free Sweet Potato Soup recipe photo

Gluten-free Sweet Potato Soup Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

 

Servings: 4
Preparation Time: 5 minutes

In a heavy saucepan, over medium-low heat, cook the coconut flour and virgin coconut oil, stirring constantly until the roux turns a light caramel color. Add the chicken broth, bring to a boil, and then lower to a simmer. Stir in the sweet potatoes and spices. Bring to a simmer again and cook for 5 minutes more.

 

In a blender, puree the soup in batches (or all at once if blend pitcher is big enough) and return to saucepan (or use a hand blender). Add the milk and gently reheat the soup. Season with salt and pepper and serve.

 

* You could use rice, almond, or coconut milk to make soup dairy-free. For coconut milk make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.

 

Recipe submitted by Sherri, Avon, IN

 

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Gluten Free Coconut Flour Chocolate Chip Cookies

Gluten Free Coconut Flour Chocolate Chip Cookies recipe photo

Gluten Free Coconut Flour Chocolate Chip Cookies Photo by Recipe Author

 

Gluten free, dairy free

 

Servings: one dozen

 

Preparation Time: 10 minutes

Preheat oven to 375 degrees F.

 

Mix together coconut oil, sugar, vanilla, eggs, and salt together. Blend thoroughly. Add flour, coconut and chocolate chips; mix thoroughly.

 

Form into small cookies on a parchment lined pan and bake in preheated oven for about 15 minutes, or until lightly browned.

 

Recipe submitted by Mara, Hoffman Estates, IL

 

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Coconut Kefir Pancakes

 

Mix everything but the egg and leave for a couple of hours room temp so that you can culture the mix. When ready to stoke ’em up, beat in the egg. For fresh flavor add small chunks of organic apples or even banana slices…or both.

Cook in stainless or cast iron fry pan with coconut oil. Never fry too hot that it smokes like crazy. That is bad.

Spoon out silver dollar or larger size, but smooth out if you like flat pancakes.

Set out on plate and sprinkle organic maple syrup or your favorite syrup over the delicious little gems. Enjoy!

Recipe submitted by: Kathy Fitzgerald, MA, Boston

 

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Gluten Free No-Roll Sugar Cookies

Gluten Free No-Roll Sugar Cookies
Gluten Free No-Roll Sugar Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

These gluten free cookies bake up soft and chewy with a slightly crisp outside. This is a drop cookie recipe, so there is no need to roll the dough out. Once the cookies have fully cooled you can decorate with frosting and toppings or simply eat plain! For a coconut sugar cookie variation stir in some dried flaked coconut into the dough before baking.

Servings: 20 cookies
Preparation Time: 15 minutes

  • 4 oz (approx. 1/2 cup) butter, at room temperature
  • 1/4 cup cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cups gluten free flour mix*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum

Preheat oven to 375 degrees F.

Cream butter, cream cheese and sugar together in the bowl of an electric mixer fitted with the paddle attachment. Beat until mixture is light and fluffy, about 3 minutes. Scrape bowl down with a rubber spatula once or twice, as needed. Add egg and vanilla extract, beat until well combined and scrape bowl down as needed.

In a separate bowl mix flour mix, baking soda, baking powder and xanthan gum together. Add to the butter and sugar mixture and stir until well combined and a sticky dough forms.

Using a cookie scoop, drop heaping tablespoon sized balls unto parchment paper lined cookie sheets. Place about 2 inches apart.

Bake cookies for 9-12 minutes, or until the edges and tops begin to turn golden brown.

Remove cookies from the oven and allow to cool on the sheet for 1-3 minutes. Slide parchment paper off cookie sheet and allow cookies to cool completely on a wire rack or counter top (still on the parchment).

*Gluten Free Flour Mix:

Makes 3 cups

Mix all ingredients together and use as directed.

Recipe courtesy Sarah Shilhavy

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Lime in the Coconut Flour Cookies – Gluten Free

Lime in the Coconut Flour Gluten Free Cookie recipe photo
Lime in the Coconut Flour Gluten Free Cookies
Photo by recipe author

Servings: 30
Preparation Time: 15 minutes

  • 1 cup coconut flour
  • 3/4 cup rice flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup whole sugar
  • 2/3 cup softened butter or palm shortening
  • 2 eggs
  • 1/2 tablespoon grated lemon peel
  • 1 tablespoon grated lime peel
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons fresh lime juice
  • 1 tablespoon water

Pre-heat oven at 375 degrees F.

Mix coconut flour, rice flour, baking soda, baking powder and salt together.

In a large mixing bowl beat the sugar, butter or shortening, eggs, lemon and lime peels, lemon and lime juices and water. Mix in flour mixture until well blended.

Shape dough into small balls with your hands and place on an un-greased cookie sheet. They don’t spread too much.

Bake 10-12 minutes or until set. Immediately remove from cookie sheet and cool on a wire rack.

Recipe submitted by Sarah, Oshawa, Canada

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Apple Cinnamon Scones

Scones are always a tasty treat for breakfast, but they can be a bit of a hassle in the morning when all you want is a quick and easy breakfast. But these Apple Cinnamon Scones take the hassle out of making this breakfast treat. The dough can be prepared from 1 hour to a day in advance. I made mine the night before and in the morning all I had to do was cut, dip and then bake them. No mess, no hassle, and no need to rush around like crazy to get everything done on time.

They were very tasty, but too dry for my taste. It was that typical dry, slightly flaky scone texture. I guess some people like it that way but I don’t. If you don’t either, use more than 1 cup of grated apple (I found that 1 regular sized apple was more the 1 cup, so use about 1 and 1/2 apples or to taste) and add another egg. Depending on the total amount of flour you use (which will always vary if you’re measuring with cups) you may have to add a tad bit more milk during the mixing. I added about 1 tablespoon more.

Other then that, they were great! I liked the cinnamon sugar topping and also how the apples infused the scones. They’re healthy too! Made with whole wheat flour (I used whole wheat pastry flour) and coconut flour, these scones have extra fiber and tenderness from the coconut flour. All you’ll need next is some butter and jam.

Apple Cinnamon Scones recipe photo
Apple Cinnamon Scones
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Apple Cinnamon Scones

Servings: 8 Scones
Preparation Time: 15 minutes plus 1 hour to 1 day of chilling

In small bowl combine apples with 2 tablespoons sugar and 1 tablespoon cinnamon. Toss to coat apple pieces.

In medium bowl combine flours, baking powder, baking soda, 1/4 cup sugar, and salt. Cut in coconut oil until mixture is coarse and crumbly. Beat egg yolk with milk. Add to flour mixture.

With an electric mixer fitted with the paddle attachment, mix until a loose “dough” forms (approx. 2 minutes). Add an extra tablespoon or so of milk if needed. Mix in apple pieces. Dough will be loose and sticky.

Form dough into a flat 6-inch round disk and wrap in parchment paper. Place in a tightly sealed zip lock bag. Refrigerate 1 hour. Dough also holds well if made a day in advance and refrigerated.

Preheat oven to 375 degrees F. Grease a jelly roll or cookie sheet with coconut oil.

Cinnamon Sugar Topping

Beat egg white with milk.

In shallow plate, combine sugar with cinnamon. Remove dough from fridge and cut into 8 equal wedges. Brush top and sides with egg mixture. Dip top of scone into sugar mixture. Place scones 2 inches apart on greased sheet.

Bake 25-30 minutes, until tops are slightly brown. Serve warm.

Recipe submitted by Tammy, Union City, TN

Preparation by Sarah Shilhavy

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Coconut Flour Persimmon Muffins

Gluten Free Persimmon Coconut Flour Muffin recipe photo
Gluten Free Persimmon Coconut Flour Muffin
Photo by recipe author

Servings: 6
Preparation Time: 15 minutes

Persimmon Cream Cheese Topping:

  • 1 cup homemade cream cheese (you can sub. store bought cream cheese)
  • 3/4 cup pureed persimmons
  • 1 1/2 tablespoons raw honey
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg

Muffins:

1. Preheat oven to 350 degrees F. In a small bowl, combine coconut flour, salt and baking soda.

2. In a large bowl combine eggs, honey, coconut oil and vanilla and blend well with a hand mixer.

3. Mix dry ingredients into wet, blending with a hand mixer.

4. Gently fold in persimmons.

5. Place batter in paper lined muffin tins.

6. Bake in preheated oven for 20-25 minutes.

7. Cool and frost.

Makes 12 muffins

Persimmon Cream Cheese Topping:

Combine all ingredients and add more honey or spices to taste. Add a dollop of persimmon cream cheese topping on the muffins and sprinkle with cane sugar.

Recipe submitted by Diana, Des Moines, IA

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Coconut Flour Linzer Tarts

Gluten Free Coconut Flour Linzer Tart recipe photo
Gluten Free Coconut Flour Linzer Tarts
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preheat oven to 350 degrees. Grease cookie sheets with coconut oil.

Mix together flour, baking powder and salt and set aside.

Cream together butter, coconut oil and sugar. Add eggs one at a time, add vanilla. Add almonds followed by flour mixture, 1/2 cup at a time.

Roll dough out between 2 sheets of wax or parchment paper and cut into circles. Cut a smaller circle in half of the cookies.

Transfer to prepared cookie sheets and bake for 12 minutes, or until lightly browned. Move to wire racks to cool.

When completely cool, assemble. Place a small dollop of fruit spread on the cookie without the hole and cover with a cookie with the hole. Dust powder sugar over the top (optional).

Recipe submitted by Claire, Grant, FL

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