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Coconut Flour Recipes

Gluten Free Baked Sweet Potato Pancakes

Gluten_Free_Baked_Sweet_Potato_Pancakes
Gluten Free Baked Sweet Potato Pancakes
photo by recipe author

 

Servings: 8
Preparation Time: 1 hour + 15 minutes

Mash baked sweet potatoes and then mix in remaining ingredients. Shape into small cakes, makes about 16.

Bake cakes at 350° F for 40 minutes.

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

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Chocolate Peanut Butter Balls

Chocolate_Peanut_Butter_Balls
Chocolate Peanut Butter Balls
photo by recipe author

 

Servings: 20
Preparation Time: 15 minutes

Mix peanut butter and coconut flour and put in the freezer for about 30 minutes.

Meanwhile heat the coconut oil, cacao powder, and maple syrup on low heat until just melted. Stir in vanilla and salt. Put in the refrigerator until thickened, but not hardened, about 20 to 30 minutes.

Remove peanut butter mixture from freezer. Using hands, roll into about 20 small balls. Place the peanut butter balls on a piece of parchment paper, and put back in the freezer for another 20 minutes.

Finally, roll each peanut butter ball in the chocolate sauce, and store in the refrigerator or freezer.

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

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Healthy Coconut Brownies

Healthy_Coconut_Brownies
Healthy Coconut Brownies
photo by recipe author

 

Servings: 25
Preparation Time: 10 minutes

Preheat oven to 350° F. Grease 8 x 8-inch baking pan with coconut oil.

Mix together dry ingredients.

In a separate bowl, whisk eggs, then mix in other liquid ingredients. Add liquid ingredients to dry ingredients and stir thoroughly. Stir in chocolate chips.

Bake for about 40 minutes, until a toothpick comes out clean. Allow to cool for 15 minutes before cutting.

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

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Coconut Oil Fried Zucchini Fries

Coconut_Oil_Fried_Zucchini_Fries
Coconut Oil Fried Zucchini Fries
photo by recipe author

 

Servings: 1-2
Preparation Time: 15 minutes

  • 1 medium zucchini
  • 1/2 cup milk
  • 2 tablespoons coconut flour
  • 2 tablespoons corn meal
  • 1 tablespoon arrowroot powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • coconut oil (to cover pan to 1/4 inch deep)

Julienne the zucchini. Place milk in a small bowl. In another small bowl mix coconut flour, corn meal, arrowroot powder, salt and black pepper.

In a medium cast iron pan heat coconut oil on medium high.

Dip julienned zucchini a few pieces at a time into milk and then roll in the flours, coating thoroughly. Gently place battered zucchini in the pan with hot oil and brown on all sides. Remove from pan and allow to cool. Best served warm.

Jacquelyn from Dexter, OR won $50 for this recipe and photo! Submit your recipes here! 

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Gluten Free Coconut Flour Pumpkin Muffins

Gluten_Free_Coconut_Flour_Pumpkin_Muffins
Gluten Free Coconut Flour Pumpkin Muffins
photo by recipe author

 

Servings: 12 muffins
Preparation Time: 30 minutes

Wet:

Dry:

  • 1/2 cup Tropical Traditions Coconut Flour, sifted
  • 1 teaspoon baking soda
  • 1-2 tablespoons pumpkin pie spice or ground cinnamon
  • one bag chai tea, opened and contents emptied

Optional toppings:

Preheat oven to 350° F.

Mix all wet ingredients in a large bowl and whisk until well combined.

Measure dry ingredients in a small bowl and stir. Pour dry ingredients into large ingredients and stir thoroughly.

Measure into greased muffin pan and bake until tops are golden brown and a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes.

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Mint and Coconut Chocolate Sauce

Mint_and_Coconut_Chocolate_Sauce
Mint and Coconut Chocolate Sauce
photo by recipe author

 

Servings: 5
Preparation Time: 10 minutes

Blend all ingredients, if using fresh mint then add to saucepan.

If using mint extract, whisk together all ingredients in saucepan over medium heat. Stir and heat until the sauce thickens, about 7-8 minutes.

Serve over ice cream immediately. Store leftover sauce in the refrigerator.

Homemade Coconut Milk:

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

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

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Gluten Free Zucchini Pancakes

Gluten_Free_Zucchini_Pancakes
Gluten Free Zucchini Pancakes
photo by recipe author

 

Servings: 15+
Preparation Time: 40 minutes

  • 1 medium zucchini
  • 2 farm fresh eggs
  • 1 tablespoon coconut flour
  • 1 tablespoon tapioca flour
  • fresh basil, thyme, parsley, scallions, garlic scapes, chopped
  • Himalayan salt
  • Red chili flakes
  • Coconut oil, for pan

Peel and grate zucchini.

Beat eggs in a bowl. Add in coconut flour, then the tapioca flour. Combine well.

Add in the fresh herbs, spices, salt and chili flakes. Mix well.

Heat up coconut oil in a pan, on medium heat.

Drop tablespoonfuls of batter into the pan and gently spread them out. Fry until golden brown and crisp around the edge.

Serve with organic brown/black rice and kimchi. For dipping/sauce, you may use ketchup and/or organic raw apple cider vinegar with crushed garlic.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes here! 

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Gluten Free Cinnamon Raisin Coconut Cookies

Gluten_Free_Cinnamon_Raisin_Coconut_Cookies
Gluten Free Cinnamon Raisin Coconut Cookies
photo by recipe author

 

Servings: 30
Preparation Time: 10 minutes

  • 1 1/3 cup coconut flour, sifted
  • 2/3 cup arrowroot flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2/3 cup coconut oil, melted
  • 1/2 cup coconut cream concentrate, melted
  • 1/2 cup honey
  • 6 pastured eggs
  • 4 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 8 drops cinnamon essential oil or 2 teaspoons ground cinnamon
  • 3/4 cup raisins

Preheat oven to 350° F.

In a large bowl combine coconut flour, arrowroot flour, salt, baking powder, and baking soda (and dried cinnamon if using). Stir thoroughly.

In a medium bowl combine melted coconut oil and coconut cream concentrate. Add honey, eggs, vanilla extract, apple cider vinegar (and cinnamon essential oils if using those). Mix thoroughly.

Slowly add wet ingredients to dried and mix thoroughly. Add raisins and stir.

Form two tablespoons full of dough into a ball and press down gently on a baking sheet until you have approximately 30 cookies. Bake for 10 minutes or until golden brown on top. Allow to cool before serving.

Jacquelyn from Eugene, OR won $50 for this recipe and photo! Submit your recipes here!

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