Coconut Flour Recipes

Cocoa-Nut Peanut Butter Balls

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No-Bake

3/4 cup peanut butter
1/4 cup coconut cream concentrate, softened slightly
1/3 cup honey
1/4 cup cocoa powder
2 tablespoons coconut flour
Shredded coconut (optional)

In a small mixing bowl combine peanut butter, coconut cream concentrate, and honey until well combined. Sift in cocoa powder and coconut flour together and add to peanut butter mixture. Stir or knead mixture until it forms a ball.

Roll into small balls, about 1 inch in diameter. If desired, roll in shredded coconut. Keep in a cool place.

Recipe submitted by Rebeca, Eugene, OR

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Scottish Shortbread with Coconut Flour

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I cut mine in a long diamond shape – they are wonderful for the holidays and everyone seemed to like the ones I used the coconut flour in more than the traditional recipe.

8 ounces butter, room temperature
1/2 cup powdered sugar
1 cup all-purpose flour
1 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Coconut oil

Preheat oven to 325° F. Lightly grease cookie sheet(s) with coconut oil and set aside.

Combine all ingredients; use hands to knead until ingredients are blended. Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes). Place on prepared cookie sheets.

Bake in preheated oven for about 20 minutes, or until lightly browned. Cut into wedges while warm or break apart.

Note: if the shortbread cools down too long it will be hard to cut, will start to break apart – if this happens just put your pan back in the oven for a couple of minutes and then cut.

Recipe submitted by Karen, Melbourne, FL

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Banana Coconut Shake

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2 refrigerated bananas
1/4 teaspoon vanilla extract
2 generous tablespoons honey (or to taste)
1 tablespoon coconut flour
2 cups crushed ice or 1 1/2 cups crushed ice & 1 cup frozen peaches
1 cup coconut flakes
2 cups milk or 1 1/2 cups milk & 1/2 cup heavy cream

Mix all in order given in large blender. Blend on high speed until smooth. Use organic for everything if possible. Enjoy!

Recipe submitted by Lisa, Glendale, AZ

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Coconut Flour Smothered Steak

Steak comes out fork tender! Serve with rice or mashed potatoes.

1 bottom round steak
1/2 cup coconut flour
Salt & pepper to taste
Virgin palm oil or coconut oil
1 tablespoon coconut flour, as needed
1 1/2 cups hot water or broth
1 medium onion, sliced

Preheat oven to 325 F.

Cut bottom round steak into several small serving sizes. Pound with a meat tenderizer for several minutes. Dredge in coconut flour (with salt and pepper added) and fry in palm or coconut oil in a large cast iron skillet. Brown on both sides and remove.

Whisk 1 tablespoon coconut flour into hot water or broth. Pour into cast iron skillet and cook over medium heat until it begins to thicken (add or decrease amount flour or broth for desired amount or consistency). Be sure to scrape up the meat bits and juices from the steak.

Place steak back into skillet with gravy and add enough water to cover meat. Place sliced onion over top and other vegetables if desired. Cover and place skillet in oven. Bake for 1 1/2 – 2 hours, add more water if needed.

Recipe submitted by Kay, Mustang, OK

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Fragrant Lamb “Stewp”

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A “stewp” is a cross between a stew and a soup. With this recipe, you can have it either way. You can also add the salt either at the table or while cooking.

2-3 tablespoons virgin coconut oil
1 1/2 pounds lamb stew meat, in 1.5 inch cubes
About 1/2 pound lamb bones
1/2 large yellow onion, sliced
Coconut flour (optional, if you want a stew rather than a soup)
2 large cloves garlic, cut into matchsticks
1 rib celery, cut into 1 inch pieces
2 small carrots, cut into 1 inch pieces
2 tomatoes, diced
2 medium red potatoes, diced
Black pepper, to taste
1 or 1 1/2 tablespoon red wine vinegar
2 bay leaves
1 1/2 cups water
2 teaspoons paprika, divided
2 teaspoon cumin, divided
Salt, to taste
Coconut flour, as needed

Heat coconut oil in a large skillet (if you want to dirty an extra pan) or Dutch oven. Trim fat off lamb stew meat and add to pot. Add lamb bone.

Brown the meat and bone for a few minutes, stirring to get as many surfaces as possible cooked. Add remaining ingredients EXCEPT for the second teaspoon of paprika and cumin, the salt and coconut flour.

Cover pot tightly and bring to a boil, then set heat as low as possible. The stewp must simmer gently the entire time and NOT BOIL. After about an hour, add additional paprika and cumin. Cook gently until meat is tender, stirring a few times. DO NOT BOIL.

Check the thickness of the soup/sauce and add coconut flour if desired to thicken to desired consistency.

Also add water if desired or if you add extra vegetables, such as green beans. The smaller amount of wine vinegar gives the dish a subtle tartness. Add more to taste.

Recipe submitted by Simi, Los Angeles, CA

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Coconut Blondies with Almonds and Dates

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1/2 cup rolled oats ground into flour (makes 1/3 cup)
1/3 cup coconut flour
1/3 cup spelt flour
1/2 cup coconut flakes
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon salt
1/4 cup + 2 tablespoons coconut oil
1/4 cup raw honey
1/4 cup pitted and chopped dates*
1/2 cup apple sauce
1 1/4 teaspoons vanilla extract
3/4 – 1 cup chopped almonds, divided in half
Coconut oil, for greasing

Heat oven to 350 F. Line bottom and sides of 8×8 pan with aluminum foil and grease with extra coconut oil. Leave a 2 inch overhang of foil around at least two sides of the pan.

Wisk together the flours, coconut flakes, baking powder and salt in a small bowl. Set aside.

Place coconut oil, honey and dates into small saucepan over low heat and melt coconut oil, stirring constantly. Pour into large bowl. Add apple sauce, vanilla, and dry ingredients; mix well. Fold in half of the chopped almonds. Batter will be very stiff.

Pour batter into prepared pan and spread evenly with spatula. Top with remaining almonds.

Bake until a wooden tooth pick inserted in center comes out with a few crumbs, but not wet. 18-20 minutes.

Cool in pan on wire rack 15 minutes. Lift out foil and cool completely on rack. Remove foil and cut into squares.

Store in air-tight container. Will keep for three days this way. Put in fridge and they will keep much longer, if they last that long!

*You can omit the dates and increase the honey by 1/4 cup.

Recipe submitted by Sandra, Inyokern, CA

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Crispy Baked Coconut Chicken

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1 whole cut up chicken
Coconut milk, as needed*
1-2 fresh limes, juiced
2-4 cloves garlic, minced
1/4 onion, chopped (or to taste)
Salt & pepper, to taste
1 cup coconut flour
1/2 cup coconut flakes, plus extra
Favorite seasoning (ex: Italian seasoning, poultry seasoning, etc.)

Marinate chicken in coconut milk, lime juice, garlic, onion and salt and pepper for 1-4 hours.

Preheat oven to 350 degrees F. Grease a large glass pan with coconut oil. Set aside.

Mix coconut flour, coconut flakes, and your choice of seasoning together. Dredge chicken in the flour mixture and press extra coconut flakes onto chicken pieces.

Place chicken in baking dish and bake in preheated oven for 45 minutes, depending on how big the pieces are.

This recipe goes well with coconut rice.

*To make Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Karen, Melbourne, FL

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Coconut Flour Porridge

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The texture of this porridge is a bit unusual because of the coconut flour, but I wanted coconut fiber, and didn’t care for using flakes exclusively. This porridge has a very high fiber content and is extremely nutritious with the coconut, oats and chia. Savor the naturally rich, buttery, vanilla enhanced creamy coconut goodness of the original recipe as is or try the variations below. Enjoy!

1/2 cup water, as needed
1/2 cup whole milk
1/8 teaspoon pure vanilla extract
1 small unripe banana greenish-yellow, peeled and thinly sliced
1 tablespoon coconut flour
Dash Himalayan Salt
2 tablespoons Gold Label Virgin Coconut Oil
2 tablespoons wholegrain chia seeds
1/4 cup coconut flakes
1/3 cup organic rolled oats
2 teaspoons butter
1 – 2 tablespoons organic raw honey

In small saucepan, combine water, milk, vanilla and banana. Sift coconut flour into pot and mash with fork, until fairly smooth. Add remaining ingredients except butter and honey and bring to a boil over medium heat, stirring frequently. Reduce heat and continue cooking for about 10 minutes, until oats are tender. Add extra water or milk as needed to maintain desired thickness. Top with butter and honey. Makes 1 – 2 servings, and can be eaten hot or chilled. Delicious! Variations:

Add cinnamon to taste, up to 1/4 teaspoon.
Substitute organic maple syrup or blackstrap molasses for the honey. This adds innumerable health benefits, and tastes nice if you don’t mind the darker flavor of the blackstrap.
Add 2 tablespoons of your choice of chopped nuts or nutritious seeds such as almonds, sesame or sunflower seeds for added texture and protein.
Add a 1/2 cup of fresh or 1/4 cup of dried fruits. I like fresh berries for the contrast of sweet-tart flavor plus they are a great source of Vitamin C or a blend of dried raisins, dates and figs for their rich almost candy-like natural sweetness. All these fruits offer a wide array of antioxidants.

Enjoy in good health! Recipe submitted by Sophie, Prairie du Chien, WI

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