Coconut Flour Recipes

Tropical New York Style Cheesecake

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Gluten & Wheat Free!

Macaroon Crust (plus cookies):

4 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon cream of tartar
1 1/4 cups organic whole sugar
1/4 cup coconut flour
1/4 teaspoon salt
2 1/2 cup flaked, unsweetened dried coconut

Preheat oven to 300 degrees F. Grease spring-form pan with coconut oil and dust with coconut flour or line with wax paper or parchment.

In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar and whip until stiff. Toss together coconut flour, salt, and coconut in a separate bowl; fold into egg whites. Use only enough to make a 1/2 inch crust in the bottom and sides of a 9-inch spring-form pan for cheesecake and make cookies (by heaping tablespoons) with the rest.

Bake 12-20 minutes, or until lightly browned. (Allow cookies to cool on the baking sheet before removing.) Makes enough for 1 crust and 20 cookies.

Cheesecake filling:

5 (8 oz) packages cream cheese, softened
1 cup organic whole sugar
3 tablespoons coconut flour
1 teaspoon vanilla extract
1 tablespoon pineapple frozen juice concentrate, thawed
1 cup sour cream
4 eggs

Preheat oven to 325 degrees F.

Beat cream cheese, sugar, coconut flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add pineapple juice concentrate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake for 1 hour and 10 minutes or until center is almost set. Carefully run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with fresh sliced strawberries or canned cherry or blueberry pie filling.

Recipe submitted by Penny, North Pole, AK

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Cream of Cauliflower Soup

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2 tablespoons coconut oil
2 tablespoons coconut flour
16 oz rice milk
14 oz coconut milk*
1/4 teaspoon turmeric
1 teaspoon Dijon mustard
1 teaspoon Himalayan salt
1/8 teaspoon ground black pepper
1 head of cauliflower, steamed and drained
2 tablespoons nutritional yeast, optional
Shredded parmesan cheese, to taste
Tamari sauce (optional)

Place the coconut oil in a medium sized saucepan, over medium heat. When melted, add coconut flour and stir until lightly browned. Add rice milk and stir. Stir in coconut milk.

When those ingredients are warm, stir in the salt, pepper, turmeric, and mustard, and mix until well combined.

Cut steamed cauliflower into small chunks and add to soup pot. Stir frequently and when all is very hot, lower the temperature to medium low, and add in the parmesan cheese and tamari to taste.

When ready to serve, top with nutritional yeast (if desired), and have a feast.

*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 Ameena, Worcester, MA

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Paprika Coconut Chicken

1 medium onion, chopped
1-2 cloves garlic, minced (or ½ teaspoon garlic powder)
2 teaspoons (or more) expeller-pressed coconut oil
1 chicken, cut up
1 cup chicken broth
1 tablespoons sweet Hungarian paprika (or to taste)
1 – 1 ½ tablespoons coconut flour
8 ounces sour cream

Sauté onion and garlic in oil. Add chicken; brown on all sides. Add broth, and paprika to taste. Cover and simmer until chicken is tender (do not boil but simmer; this may take longer). You may want to remove the white meat first.

Remove all chicken; keep chicken warm while preparing sauce. Reserve cooking liquid from chicken.

Mix coconut flour and sour cream, add a bit of sauce from chicken and mix together. Put this back into the pot used for cooking chicken – mix with sauce. Cook for 1 minute without boiling. Taste for seasoning – add salt if necessary or more paprika. Return chicken pieces to the pot.

Serve with noodles or rice.

Recipe submitted by Simi, Los Angeles, CA

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Amazing Coconut Pecan Bread Pudding

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4 large organic eggs, beaten
1 cup water
1 cup organic milk or cream
3 tablespoons liquid (warmed) virgin coconut oil, plus more for pan
1/3 cup coconut cream concentrate (warmed to soften)
1/2 cup organic whole sugar, or desired sweetener
3 tablespoons coconut flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups dried coconut (I use 1 cup flakes and 1/2 cup shreds)
3/4 cup pecan pieces
5 cups day-old bread broken into pieces

Optional: Add, according to your own preferences or what’s on hand

1 to 2 teaspoon ground cinnamon
1/2 cup organic raisins
Sliced almonds for part or all of, or in addition to, the pecans
1/2 cup fresh or dried or frozen cranberries
1/2 to 3/4 cup fresh or dried or frozen blueberries

Preheat oven to 350 degrees.

In a large mixing bowl, combine eggs, water and milk/cream, coconut oil, Coconut Cream Concentrate, organic whole sugar (or desired sweetener), coconut flour, salt, and vanilla. Beat until well mixed.

Fold in 1 cup of the dried coconut (reserving 1/2 cup of the flakes) and fruits or nuts of your choice, and the bread pieces. Mix only enough to evenly distribute ingredients and make sure all the bread is moistened with the mixture.

Pour mixture into oiled baking pan or casserole. Sprinkle the remaining 1/2 cup coconut flakes (and more nuts if desired) over the mixture.

Bake in a preheated oven for 10 minutes. Reduce oven temperature to 325 degrees and bake for another 50 minutes, or until the top springs back when lightly tapped. Enjoy plain or topped with your favorite topping.

Recipe submitted by Carol, Palm Bay, FL

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Green Coconut Smoothie

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2 cups regular milk, almond milk, or water
dash of nutmeg
1 teaspoon vanilla extract
2 tablespoons coconut flour
2 generous tablespoons coconut cream concentrate
1 tablespoon carob powder
2 tablespoons freshly ground flax seeds
1-2 frozen bananas and/or any other fruit
1 scoop Antioxidant Omega 3 Greens drink powder

Place all ingredients into blender and blend until smooth. I start my day out with this every day.

Recipe submitted by Linda, Gulf Breeze, FL

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Gluten-free Lemon Delight

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1 cup organic whole sugar
3 tablespoons coconut flour
juice of 1 lemon
2 eggs, separated
1 tablespoon butter, melted
pinch Himalayan salt
1 cup milk
Coconut oil

Preheat oven to 350 degrees.

Mix the sugar and flour together and add the lemon juice, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well.

Beat the whites until stiff and fold into the first mixture. Pour mixture into custard cups greased with coconut oil, if needed.

Set cups in pan with hot water and bake in a preheated oven for about 40 minutes. This may also be baked in a pie plate.

These are absolutely delicious, and it is hard to eat just one!

Recipe submitted by Julie, Elizabethtown, PA

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Peanut Butter Oatmeal Chocolate Chip Cookies

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1/2 cup coconut oil
1/2 cup butter
3/4 cup organic granulated sugar
3/4 cup organic brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup peanut butter
1 cup whole wheat pastry flour
1/2 cup unbleached flour
1/2 cup coconut flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup oats
2 cups chocolate chips
1/2 cup dried cranberries
1/2 cup chopped pecans

Preheat oven to 360 degrees. Grease cookie sheets with additional coconut oil, if needed. Set aside.

Mix together oil, butter, sugars, eggs, and vanilla with an electric mixer until fluffy. Stir in the peanut butter and mix well. Stir in the flours, baking soda, and salt until about half mixed in. Add the remaining ingredients and mix just until blended.

Drop cookie dough by spoonfuls onto prepared and bake in preheated oven for 8-9 minutes. Makes about 5 dozen, depending on size of cookies.

Recipe submitted by Becky, Oklahoma City, OK

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Gluten-Free Cheesecake

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Crust Ingredients:

¼ cup coconut flour
¼ cup sorghum flour
½ cup chopped pecans
½ cup shredded coconut
¼ cup coconut oil, melted
¼ cup honey (or less with a dash of Stevia)

Preheat oven to 325 degrees.

Blend the first four ingredients together in a blender or food processer to the consistency of graham cracker crumbs. Heat the coconut oil in a medium sized saucepan until melted. Remove from heat and stir in the blended dry ingredients until moistened. Press the crust mixture into the bottom of a cheesecake or pie pan. (The recipe can be doubled to fit a 9×13 pan.) For a no-bake cheesecake or pie, bake the crust in the oven for approximately 10 minutes. Cool and fill with cheesecake or pie filling. For a baked cheesecake, (below) proceed by combining the following ingredients, or your own cheesecake recipe.

Filling:

3 (8oz.) boxes of cream cheese
½ cup honey (or less, plus a dash of Stevia)
1 – 2 teaspoons vanilla extract
¼ cup lemon juice
1 large egg

Blend the above ingredients until smooth with a hand mixer. Pour into the unbaked crust and spread evenly. Bake at 325 degrees for approximately 20-25 minutes, or until puffed up and starting to lightly brown. Towards the end of baking, if it begins to get too brown before firming up in the middle, turn oven down to 300 degrees and bake until the middle is (or almost) solid.

For an optional fruit topping, heat one 10 oz. package of frozen fruit – blueberries, strawberries, raspberries, or cherries, in a small saucepan until hot. There should be approximately ½ cup of juice in the fruit, if not, add some water. Add honey/stevia to taste. In a small cup, mix 2 tablespoons of arrowroot, corn starch, or kuzu root starch with 1-2 tablespoons of water and blend. Add this mixture to the HOT fruit, and stir until thickened. Spread the fruit mix over the cheesecake.

Refrigerate cheesecake for at least an hour, until cold and ready to serve.

Recipe submitted by Deborah, Shirley, IN

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