Coconut Flour Recipes

Coconut Flour Baking Powder Biscuits

Coconut Flour Biscuits

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation time: 5 minutes
Servings: 7

1 1/2 cups organic all purpose flour, more as needed
1/4 cup coconut flour*
1 rounded tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt**
generous 1/3 cup palm shortening or butter, cold
1 cup whole milk
Coconut oil or palm shortening

Preheat oven to 450 F.

Grease a baking sheet with coconut oil or shortening. Set aside.

Place the flours, baking powder, sugar and salt into a large mixing bowl. Add the shortening/butter and toss it to coat with the flour. Begin to cut the shortening into the flour, using your hands, pastry cutter, or two knives. This should take only a few seconds.

Add the milk all at once and stir to moisten all the flour and shortening. Dough should be very wet. Dust a surface with flour, turn the dough onto the surface and dust top with more flour. Knead the dough about seven times and fold over in half once.

Pat the folded dough into a circle about 1/2 to 3/4 inch thick. Cut the biscuits with a two inch cookie or biscuit cutter (or glass) and place on the prepared pan with a little space between the biscuits or touching.

Bake 10-15 minutes or until the tops are lightly browned. Enjoy!

* For a more coconut flavor use 1/2 cup of flour and decrease the wheat flour by 1/4 cup.

**If using salted butter decrease salt by about 1/4 teaspoon.

By Sarah Shilhavy

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Gluten Free Coconut Lime Torte

Gluten Free Coconut Lime Torte served with star anise and coconut milk sauce

Photo by Recipe Author

Servings: 10

Preparation Time: 10 minutes

2 cups almond meal
1/3 cup plus 2 tablespoons coconut flour
zest of 1 whole (unwaxed) lime
1 cup sugar (or equivalent substitute)
1 pinch salt
1 teaspoon baking powder
6 medium eggs
1/2 cup olive oil (or melted coconut oil)
1/2 cup fresh lime juice (about two limes)

For the glaze:

1 cup powdered sugar
2 tablespoons freshly-squeezed lime juice
2 tablespoons water

1. Preheat oven to 350 degrees F and grease a 9″ round or springform pan.

2. Combine the almond meal, coconut flour, lime zest, sugar (or substitute), salt, and baking powder in an electric mixer or food processor and pulse a few times until any lumps are broken up.

3. Add the eggs one at a time, followed by the oil and lime juice. Continue to mix at high speed for a couple minutes to work some air into the batter–it should grow in size a bit.

4. Pour into a greased springform pan and place in the oven. The baking time will vary depending on your oven and the humidity in the environment. Start checking it about 30 minutes into baking. It will be ready when a toothpick inserted into the center comes out clean.

5. When ready to glaze, mix the powdered sugar, water, and lime juice together until smooth. Drizzle all over the cake and allow to set. Serve immediately after glazing.

Additional Serving Suggestions:

**Serve day-old cake in “cream” puddle of 1/2 cup coconut milk and 1/2 cup heavy cream simmered for a couple minutes with 4 star anise and 2 teaspoons of sugar.

**Serve slightly stale cake as French Toast using a batter of 1 whole egg, 3 tablespoons of heavy cream, and 3 tablespoons of cold-brewed tea (I used leftover black leaf & star anise tea, but feel free to get creative!). Soak a slice in the batter on each side and fry in 1 tablespoon of butter. Serve with warm syrup (simmer with star anise, if desired).

Recipe submitted by Alejandra, New York, NY

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Gluten Free Coconut Flour Chocolate Chip Cookies

Gluten Free Coconut Flour Chocolate Chip Cookies

Photo by Recipe Author

Gluten free, dairy free

Servings: one dozen

Preparation Time: 10 minutes

1/2 cup Virgin Coconut Oil, melted
1/2 cup granulated sugar
1/2 tablespoon vanilla extract
4 eggs
1/8 teaspoon salt
1 cup coconut flour
1/2 cup shredded coconut
3/4 cup chocolate chips

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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Gluten Free Coconut Fried Fish

Gluten Free Coconut Fried Fish with Organic Brown Rice and Lemon Wedges

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Fresh or thawed frozen bluegill fillets (or other fish of choice), as needed
1/2 cup coconut flour
Coconut Oil, as needed
Salt, to taste
Freshly ground black pepper, to taste
Fresh lemon wedges

Dredge fish fillets in coconut flour.

Heat oil (approximately 3 tablespoons per 4 fillets) in frying pan over medium heat. Fry fish until browned and flaky, turning over once or twice. Season with salt and pepper while frying.

Serve fish immediately and squeeze lemon juice over fillets. This is delicious! Enjoy!

Note: fish will absorb all the coconut oil.

Recipe submitted by Betsy, West Bend, WI

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Chocolate Coconut Peanut Butter Balls

Chocolate Coconut Peanut Butter Balls

Photo by Ann M Huddleston

1/2 cup creamy peanut butter of your choice
1/4 cup crunchy peanut butter of your choice
1/4 cup honey or brown rice syrup
1 cup oat flour, you can grind your own oats or you can even grind half and use half oats or all oats
1/3 cup coconut flour – you can also use shredded low-moisture unsweetened coconut and grind it
3/4 cup chocolate chips
1 teaspoon coconut oil

Mix peanut butters, honey or brown rice syrup, oat flour and coconut flour until it forms a dough-like consistency.

Add more peanut butter or flour to get the right consistency.

Roll into balls – size of your choice and put on foil.

Melt the chocolate chips with coconut oil – if you want to have the Peanut Butter Balls completely covered with chocolate, double the chocolate and coconut oil. To not completely cover the balls, use a table spoon and drizzle chocolate on each ball until you get the amount of coverage you’d like. To completely cover them, throw the balls in the chocolate and remove with spoon- cool on foil. Refrigerate if your house is hot but let warm up a bit before eating.

Recipe submitted by Ann M Huddleston

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Gluten Free Fried Chicken

Gluten-free Fried Pastured Chicken served with
Bhutanese Red Rice and broccoli.

Prepared by Marianita Shilhavy
Photo by Jeremiah Shilhavy

Marinade:

1/4 cup soy sauce
1/4 cup coconut water vinegar
1/4 cup lemon juice
1/2 teaspoon ground black pepper
1/4 cup water

1 whole cut chicken
1/2 cup coconut flour
1/2 cup tapioca flour or cornstarch
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
2 eggs
Coconut oil*, for frying

1 day or 1 hour in advance: Whisk all marinade ingredients together and pour into a large zip lock bag. Set aside.

Wash the chicken then pat dry. Place the chicken in the bag containing the marinade and refrigerate for 1 hour or overnight.

Preheat the oven to 375 degrees F.

After the chicken has marinated combine the coconut flour, tapioca flour, garlic salt and ground black pepper in a small bowl. Beat the eggs and set aside.

Dip each piece of chicken in the eggs and dredge to coat in the flour mixture. Repeat until all pieces are coated.

In a large frying pan heat the needed amount of coconut oil at medium heat. Lightly fry the chicken for about 3 minutes on each side.

Transfer the chicken to a jelly roll pan or cookie sheet and bake it for 35-45 minutes or until chicken is fully cooked.

Serve with steamed vegetables as side dish.

*You may also combine the coconut oil with half palm shortening to avoid overheating the oil and smoking.

Posted by Marianita Shilhavy

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Coconut Barbecue Pizza

Coconut Barbeque Pizza Recipe Photo. Photo by Jeremiah Shilhavy, all copyrights reserved. Prepared by Marianita Shilhavy.

Prepared by Marianita Shilhavy
Photo by Jeremiah Shilhavy

2 1/2 cups wheat flour
1/2 cup coconut flour
1 teaspoon salt
1 1/4 cups lukewarm water
2 teaspoons active dry yeast
3 tablespoons virgin coconut oil, melted
1 tablespoon brown sugar

Toppings (amounts as desired):

Coconut oil
Barbecue sauce
Cooked lamb or other meat of choice, chopped
Sliced mushrooms
Chopped tomatoes
Mozzarella cheese, shredded
Parmesan cheese, shredded
Salt & pepper to taste, if needed

In a medium bowl mix flour, coconut flour, and salt. Set aside.

In a large bowl stir 1/2 cup lukewarm water, yeast, oil and sugar, let stand until foamy.

Stir in the remaining 3/4 cup water. Add flour mixture.

Mix together and form into dough. Knead the dough on a floured surface until smooth and elastic.

Form the dough into a ball. Place ball into a bowl greased with extra coconut oil and turn once to coat. Cover with a damp towel and let it rise in a warm place until double in size, about 30-45 minutes.

Once dough has risen punch down gently and roll out to desired shape and thickness. If using a large cookie sheet grease sheet with palm shortening and roll dough out on the sheet to cover.

Brush dough with coconut oil. Spread the barbecue sauce on and sprinkle with a bit of mozzarella cheese. Add remaining toppings of choice and top lastly with parmesan cheese.

Pre-heat oven at 425 degrees and bake for 15-25 minutes or until golden brown and the cheese is bubbly.

Enjoy!

By Marianita Shilhavy

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Coconut Blueberry Buckwheat Pancakes

stock photo

1 cup coconut flour
1 cup buckwheat flour
6 teaspoons baking powder
1 teaspoon salt
1 cup blueberries (frozen or fresh)
2 eggs, beaten
2 cups milk (I sometimes use 1 cup milk and 1 cup yogurt for fluffier pancakes).
1/4 cup brown rice syrup
1/3 cup coconut oil, melted

Sift all dry ingredients together. Toss in blueberries.

Whisk all wet ingredients (except 2 tablespoons coconut oil) together and combine dry and wet ingredients. Mix only until all dry ingredients are moist.

Add 2 tablespoons coconut oil to fry pan or griddle. Spoon or pour batter in desired amounts. Cook until bubbles form, turn to finish cooking.

Serve with desired toppings (I like applesauce). Enjoy!

Recipe submitted by Patricia, Royal Palm Beach, FL

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