Coconut Flour Recipes

Amazing Coconut Carrot Cake

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3 cups shredded carrots
1 ½ cups whole wheat flour, fresh ground if possible
½ cup coconut flour
¼ cup whole organic sugar
3 teaspoons baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¾ cup pecans – optional
¾ cup dried shredded coconut – optional
4 eggs
1 ½ cups honey
1 ½ cups warm liquid coconut oil
1 ¼ teaspoons vanilla
1 8 ounce can crushed pineapple, un-drained

Preheat oven to 350 degrees.

Combine all dry ingredients together in a large bowl. Add all remaining ingredients and stir until well combined. Pour into un-greased 9×13 inch baking pan and bake for 50 minutes or until tester inserted in center of cake comes out clean. Cool.

Optional Icings:

Cream Cheese Icing

8 ounces organic cream cheese
4 ounces soft organic butter
½ cup brown rice syrup
1 tablespoon vanilla extract
Coconut flour

Cream everything together until well blended and thicken with a few tablespoons of coconut flour.

Coconut Cream Icing

½ cup coconut cream concentrate
½ cup butter
¾ cup honey

Beat all ingredients together and drizzle over cake. Icing will separate if left to sit for long, but can just be re-stirred.

Golden Raisin Icing

1 cup chopped golden raisins
½ cup chopped dates, soaked with raisins for 1 hour in orange juice, drained
½ cup chopped pecans
½ cup honey

Beat all ingredients together and spread over warm cake and serve. REALLY GOOD!

Recipe submitted by Amy, Warrior, AL

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Carrot Cake with Coconut Flour

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½ cup raisins
1 cup filtered water
2 tablespoon flax meal with 6 tablespoons water (mix and allow to stand about 10 minutes)
1 scant cup Rapadura sugar
4 large eggs
1 ¼ cup coconut oil, melted
¼ cup honey
1 teaspoon vanilla
1 teaspoon apple cider vinegar
2 cups coconut flour
1 teaspoon cinnamon
1 teaspoon Himalayan salt
2 teaspoon baking soda
2 cups grated carrots
1 cup shredded coconut
1 cup chopped nuts (optional)

Put raisins and water into a small pot and bring to a boil, then reduce heat to low, cover pot and simmer while preparing cake batter or until raisins are soft and swollen.

Mix flax meal and water and allow to stand about 10 minutes before mixing into batter.

Butter and flour a 9×13 baking pan.

Beat Rapadura and eggs until smooth and light (3-5 minutes with electric mixer on medium-high speed). Add flax meal and water mixture and beat well. Add oil, honey, and vanilla, and beat until well blended. Add raisins with the simmering water and apple cider vinegar and mix well. (If desired, use a hand blender to puree the raisins into the mixture for a smoother cake.)

Add the coconut flour, cinnamon, salt, and baking soda, and blend well. Add grated carrots, coconut, and optional nuts and blend well.

Pour batter into the prepared cake pan and spread evenly. Preheat oven to 350 degrees (the rest time for the batter while the oven is preheating will help with rising). Bake for 50 – 60 minutes, until toothpick in center comes out clean and center is as firm as the edges of the cake.

Optional icing:

2 cups softened cream cheese,
½ cup butter
1 tablespoon vanilla extract
½ to ¾ cup raw honey or maple syrup

Beat ingredients together with an electric mixer until smooth and frost cake.

This makes a nice dessert or can be used as a breakfast or snack bread.

Recipe submitted by Jenny, Vancouver, WA

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Granola Bars

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1/3 cup nut butter of your choice, almond butter, cashew butter, peanut butter, etc.
1/4 cup coconut cream concentrate if solid, needs to be softened
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/3 cup agave syrup
1/4 cup ground flaxseed meal
1/4 cup coconut flour
1 cup organic rolled oats
1 cup crispy brown rice cereal or other crunchy cereal

In a large bowl combine nut butter, coconut cream concentrate, vanilla, cinnamon, and agave nectar. Stir until combined. Then add ground flaxseed meal and coconut flour. Stir until smooth. Stir in rolled oats and crispy cereal.

Press mixture into bottom of a small baking dish like an 8×8, 9×9, etc. Refrigerate a few hours until firm. Enjoy!

Recipe submitted by Kerri, Keller TX

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Coconut Flour Chai Cookies

1 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon Himalayan salt
1/2 teaspoon cinnamon
1/2 cup honey
3/4 cup Virgin Coconut Oil
2 teabags black chai tea steeped in 1/2 cup boiling water, cooled
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon liquid stevia

Preheat oven to 350 degrees.

Mix dry ingredients together and set aside. In a separate bowl mix honey, coconut oil, chai tea, eggs, vanilla, and stevia. Blend in dry ingredients. Drop by tablespoonfuls onto cookie sheet lined with parchment paper or greased with coconut oil.

Bake in the preheated oven for 12-15 minutes. Cool for 5 minutes before transferring to plate. I like to keep mine in the refrigerator.

Recipe submitted by Crystal, Yreka, CA

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Orange Coconut Scones

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1 2/3 cup flour
1/3 cup coconut flour
1/4 cup organic whole sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil
1 cup shredded coconut
zest of 1 orange
2/3 cup milk or coconut milk
Coconut Cream Concentrate

1. Stir together the flours, sugar, baking powder, baking soda and salt.

2. Cut the coconut oil into the flour with a pastry blender or fork. Stir in the shredded coconut.

3. In a separate bowl combine milk or coconut milk and orange zest. Pour wet ingredients over the dry ingredients and stir just until moistened.

4. Turn onto a floured surface and knead gently for about 2 minutes.

5. Divide the dough into 2 equal balls and flatten into 7″ circles. Cut into 8 wedges. Transfer the wedges to a baking sheet.

6. Bake at 400 degrees for 17-20 minutes.

Serve warm scones with coconut cream for spreading.

Recipe submitted by Kristel, Traverse, MI

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Coconut Flour Meatloaf

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1 egg
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon basil
½ teaspoon oregano
8 oz organic tomato sauce
1 tablespoon raw apple cider vinegar or coconut water vinegar
1 tablespoon agave nectar
2 tablespoons coconut flour
1 clove garlic, minced
¼ of a large onion, or to taste – diced
5 baby carrots, or to taste – chopped
1 celery stalk, or to taste – chopped
1 pound grass-fed ground beef

In large bowl, slightly beat egg. Then add everything else except for the ground beef. Stir everything together until well mixed. Next incorporate ground beef. Form into loaf in the middle of a 9×13 pan. Bake at 350 for about 35 minutes or until well done.

Recipe submitted by Kerri, Keller, TX

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Coconut Fruit Muffins

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½ cup organic whole sugar
1 cup flour
½ cup coconut flour
1 ½ teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking soda
¼ cup shredded coconut
¼ cup chopped walnuts
½ cup dried cranberries
1 apple – grated
2 carrots, peeled and grated
1 8 ounce can crushed pineapple, well drained
2 eggs
¼ cup coconut oil
1 stick butter – softened
2 teaspoon lemon juice
½ teaspoon vanilla

Preheat oven to 350 degrees. Line muffin tins with cupcake liners.

Mix sugar, flours, cinnamon, salt and baking soda in a large bowl. Add the coconut, walnuts, dried cranberries, grated apple, grated carrot and pineapple in a bowl and mix until incorporated.

In a separate bowl mix together eggs, coconut oil and butter, vanilla and lemon juice. Make a well in the dry ingredients. Add the egg mixture and the fruit mixture and only mix until well incorporated. Do not over mix. Spoon into lined tins and bake 35 min or golden brown or until toothpick comes out clean. Enjoy warm with butter.

Recipe submitted by Carol, Tooele, UT

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Strawberry Shortcake

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Tea biscuit with fresh cut strawberries and whip cream!

Coconut Tea Biscuits:

2 cups organic whole wheat flour
½ cup shredded coconut
½ cup coconut flour
1 tablespoon organic whole sugar
1 teaspoon salt
2 tablespoons baking powder
½ cup coconut oil – cold
1 egg
1 cup milk
additional oil for cookie sheet

Toppings:

cut up fresh strawberries, or fruit of your choice
about 1 cup heavy cream
1 teaspoon vanilla extract
organic whole sugar

Preheat oven to 450 degrees. Lightly grease cookie sheet(s) and set aside.

Mix dry ingredients together and cut in oil with pastry cutter or use your hands until just blended. Beat egg in separate bowl. Add milk and egg to dry ingredients. Mix until just blended. Don’t overwork dough.

Roll out dough to 2 inch thickness. Cut out biscuits with biscuit cutter or use a small drinking glass. Bake for 10-12 minutes in preheated oven on the prepared cookie sheets until tops are golden brown. Cool biscuits on cooling rack.

Cut up fresh strawberries or any cut fruit of your choice. Whip heavy cream with vanilla extract and sweeten to taste with sweetener of your choice. Cut tea biscuits in half and top with the berries and cream. Enjoy!

Note: A guest said those are the best biscuits she ever tasted, what’s my secret? I said Tropical Traditions coconut oil!

Recipe submitted by Sandy, Truro, NS, Canada

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