Coconut Flour Recipes

Zucchini Pancakes (Gluten-free)

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1 medium stalk zucchini, ends removed and coarsely grated
2 eggs
2-3 tablespoons virgin or expeller pressed coconut oil
1 teaspoon red onion, chopped
freshly ground black pepper
2 teaspoons asiago cheese, grated (or to taste)
2-3 fresh basil leaves, minced
1 teaspoon coconut flour
Himalayan salt, to taste

Grate zucchini into a bowl. Add eggs and mix thoroughly.

Start heating oil in a large skillet.

Add onion, black pepper, asiago cheese and basil to the zucchini. If the batter looks too liquidly, add a bit of coconut flour just to thicken slightly.

When the oil is hot but not smoking, put a forkful of batter into the pan, immediately mashing it down with a fork to spread the batter and form thin pancakes that can crisp easily. Repeat till pan is full. It’s OK if the pancakes run together.

When the pancakes are golden brown or deeper brown on the underside, flip them over and cook on the second side. If they have stuck together, cut them in the skillet and flip them individually. When golden brown on the second side, remove pancakes. Drain on paper towels.

I like to add salt at the table rather than in the batter.

Recipe submitted by Simi, Los Angeles, CA

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Coconut Almond Flax Cookie

No eggs, dairy or gluten. I made this recipe for my grandson who is allergic to eggs, dairy and gluten, but not nuts. Go figure.

½ cup chopped almonds
¼ cup ground flax seeds
¾ cup water
½ cup coconut oil
1 cup organic whole sugar
¼ teaspoon Himalayan salt
¾ teaspoon almond extract
½ cup coconut flour
1 ½ cups coconut flakes

Preheat oven to 375F. Toast almonds if desired on a cookie sheet for about 6-8 minutes.

Mix ground flax seed, (preferably fresh ground), with water and let stand for 4-5 minutes to thicken.

Mix coconut oil, sugar, salt, flax seed mixture and almond extract. Stir in coconut flour, coconut flakes and almonds, let batter rest for 4-5 minutes to allow it to thicken slightly.

Place spoon sized batter mounds about 1 inch apart on a greased cookie sheet. Bake in preheated oven for 15 minutes or until lightly browned. Place cookies on cooling rack and allow to cool completely. Make about 2 dozen cookies.

Recipe submitted by Jerry, Holly Lake Ranch, TX

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Easy Delicious Brownie Dessert

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3 eggs
¼ teaspoon vanilla bean (optional)
½ cup organic palm oil shortening
2 tablespoons cocoa
½ cup organic coconut flour
1 cup organic whole sugar
¼ teaspoon Himalayan crystal salt
raw cream or whipped cream for top (optional)
coconut oil

Heat oven to 325 degrees F. Whip eggs with vanilla bean for approximately 30 seconds. Set aside.

In a separate bowl, mix palm oil shortening with cocoa. Mix coconut flour, whole sugar, and salt with whipped eggs and vanilla bean. Add egg mixture to palm oil shortening and cocoa mixture just until blended.

Pour batter into an 8×8 glass pan lightly coated with coconut oil to prevent sticking, and smooth batter so it is relatively even. Bake at 325 degrees F for 16-19 minutes, making sure it does not get overcooked. Serve hot with raw cream poured separately onto each piece. Enjoy!

Recipe submitted by Jonathan, Stevens, PA

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Coconut Wild Blueberry Muffins

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Filled with wonderful coconut, fruit and fiber. I eat them for quick energy before each of my workout sessions – and they only take minutes to make.

¼ cup white whole wheat flour
¼ cup flax meal
¼ cup almond flour
½ cup coconut flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon vanilla salt* or regular salt
½ cup (1 stick) unsalted butter
4 tablespoons virgin coconut oil
2 tablespoons coconut cream concentrate
¾ cup organic sugar
2 extra large (or large) eggs
2 teaspoons vanilla extract
1 ½ cups frozen wild blueberries

Preheat oven to 400 degrees. Grease 18 muffin tins with oil, or use muffin/cupcake papers. Set aside.

Mix the first 7 ingredients together in a bowl and set aside.

Over low heat slowly melt the butter, coconut oil, and coconut cream concentrate together. When melted (but not hot!) remove from heat and add sugar. Stir until dissolved. Beat in eggs one at a time until well blended and add vanilla extract. Add dry ingredients to egg mixture all at once; stir until well incorporated. Stir in frozen blueberries.

Fill muffin tins using a cookie or ice-cream scoop so each cup has exactly the same amount of batter – or a tablespoon if you don’t have a scoop – fill each muffin tin or paper 3/4 full.

Bake for 15-20 minutes, rotating pan at the 10 minute mark. Cool on wire racks. These freeze well, and defrost well.

* To make vanilla salt (lovely in all baked goods), save any vanilla beans used to make ice-cream. Wash thoroughly to remove any cream, and then pat dry. Roll in a clean dry paper towel, and allow to sit out for a few days until bone dry. Add to a small food processor or blender with sea salt, and process until the vanilla is in tiny pieces with the salt.

Recipe submitted by Lisa, Providence, RI

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Zippy Coconut Almond Tilapia

1 cup ground organic almonds
1/4 cup organic coconut flour
1/4 cup organic dried coconut shreds
3/4 cup coconut mayonnaise
3/4 cup prepared horseradish, drained
coconut oil
salt
1 lb. Tilapia fillets (usually about 4 to 6 fillets), or other mild fish of your choice
1/3 cup sliced organic almonds
1/3 cup organic coconut flakes

Preheat oven to 350 degrees.

Mix ground almonds, coconut flour, and coconut shreds together. Add mayonnaise and horseradish. Mix well. Mixture will be thick. (If too dry add more mayonnaise or horseradish. If too wet add more ground almonds or coconut shreds.)

Line a roasting pan or cookie sheet with foil and lightly oil the foil with the coconut oil.

Lightly salt both sides of each fillet. Arrange the fish so the fillets are about an inch apart.

Spread the mayonnaise mixture thickly over the fish fillets covering them completely and sealing edges to the foil.

Mix together the sliced almonds and coconut flakes and sprinkle generously over the top of each fillet.

Bake 20 to 30 minutes in preheated oven or until fish is firm and fillets are nicely browned. Serve and enjoy!

Makes a tasty and very impressive looking “company” dish. (Also good cold or reheated the next day.)

Recipe submitted by Carol, Palm Bay, FL

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Frozen Banana Cream Pie

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12 bananas
1 tablespoon butter
1/4 cup coconut oil
2 tablespoons coconut flour
1-2 cups graham cracker crumbs
4-6 tablespoons maple syrup
1 cup shredded coconut, for garnish
1 pint heavy cream
sliced almonds, for garnish

Peel, slice and freeze about 10 large bananas which have brown spots on the peel yet are firm 24 hours ahead of making pie.

Preheat oven to 375 degrees.

CRUST: Simmer on stove butter and coconut oil together until melted. Set aside to cool.

Using blender or other kitchen gadget crumb graham crackers, or especially if children helping place crackers in brown paper or plastic bag and use rolling pin to crumble. Depending on how thick you like your crust more crackers may be added, but more butter may then be needed also. I use a medium spring form pan.

Mix the butter/oil mixture with the coconut flour, graham crackers and maple syrup to a consistence for pressing in place on bottom and sides of pie/spring form pan. Pinch into edge and where necessary, but be sure mixture is not to wet or too dry. Bake for about 8 minutes in preheated oven. Set aside to cool.

Place shredded coconut in a medium sized saucepan over medium to medium low heat and stir constantly until golden brown. Remove from heat immediately and set aside.

Beat the heavy cream until stiff peaks form and do NOT add sweetener. Set aside.

Just about 10 minutes BEFORE READY TO SERVE slice remaining fresh bananas (NOT frozen) and place on bottom and sides of baked crust.

Using a food processor, blender, or other kitchen aide process the frozen bananas to a soft serve texture. Spoon the mixture on top of the fresh bananas and fill to about 1/2 inch of top of spring form pan. Now spoon the whipped cream over the frozen banana surface. Using a tablespoon make dips and peaks into your whipped cream. Sprinkle the toasted coconut flakes and the sliced almonds on top. Serve immediately.

Leftovers are not near as yummy. So if your family is small either use smaller portions or invite company. OK to freeze leftovers, but I suggest that you cut it all in portion sizes before freezing. ENJOY!

Recipe submitted by Terri, Pahrump, NV

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Quick Coconut Corn Muffins

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2 eggs
12 oz coconut milk
¼ cup palm oil
½ cup coconut flour
½ cup wheat flour
1 cup corn meal
1 tablespoon baking powder
1 teaspoon salt
Coconut oil

Preheat oven to 400 degrees. Grease muffin tins with coconut oil; set aside.

Place all ingredients in a food processor and blend until smooth. If batter is too thick, add a bit more coconut milk.

Pour into prepared muffin tins and bake in preheated oven for 20 minutes or until toothpick inserted into center comes out clean.

Recipe submitted by Alice, Tyler, TX

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Bread Machine Honey Glazed Coconut-Cinnamon Rolls

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2/3 cup warm water
1 1/2 tablespoons coconut oil, melted
1/4 cup raw honey
4 tablespoons orange juice
1 teaspoon fine salt
1 cup whole wheat flour
1 cup bread flour
1 cup coconut flour
1 tablespoon quinoa
1 tablespoon gluten
2 teaspoons active dry yeast

GLAZE:

1/2 cup raw honey
1/2 cup orange juice
1/4 cup coconut oil
1/2 cup dried cranberries
dash of cinnamon
pinch of fine salt

For sprinkling on glaze:

1/4 cup shredded, dried coconut
Cinnamon, to taste preference

Place first set of ingredients in bread machine in the order given. Set machine to “Dough” cycle.

While dough is mixing, combine the GLAZE ingredients in a small sauce pan and simmer 15 minutes over low heat, stirring often. Cranberries will plump during this process. Turn off heat and allow to cool at room temperature while dough rises.

When dough has risen in bread machine, remove from container and place on floured surface. Flatten slightly and roll into a 10″ by 12-14″ rectangle about ½” thick.

Spoon the cranberries and about one forth of the glaze onto the dough and spread evenly across surface. Sprinkle shredded coconut and cinnamon on top of cranberries. (Warm glaze gently in saucepan if it has become too stiff.)

Beginning at one long side, roll up dough jelly roll style, pinching seam to seal. Cut rolled dough into 1 inch thick slices and place in a large baking pan.

Spoon remaining glaze over each roll and sprinkle with additional shredded coconut Cover and place in a warm place to rise until double in bulk.

Bake in preheated 350 F oven 10-15 minutes until light golden brown. Makes 24 rolls.

These store in the refrigerator very well and can be warmed in a toaster oven.

Recipe submitted by Bunny, Clayton, GA

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