Coconut Oil Recipes

Coconut Flour Flatbread

photo by recipe author

Servings: 2-4 flatbreads
Preparation Time: 15-20 minutes

1 large egg or 2 egg whites
1 tablespoon coconut flour
1 tablespoon nutritional yeast
1 teaspoon dried, minced onion
1/4 teaspoon (more or less to taste) yellow curry powder
1/8 teaspoon baking soda (half of a quarter teaspoon)
1/8 teaspoon baking powder
a pinch or two of sea salt
2-4 tablespoons milk of choice or water
Healthy fats for frying, such as coconut oil or butter

Whisk one large egg or two egg whites. Add remaining ingredients and mix well. Let the mixture sit a few minutes to let the coconut flour absorb the liquid. You may need up to four tablespoons of liquid to get the consistency you like. If you want to make square, bread-shaped flatbreads for sandwiches, you’ll want a batter slightly thicker than pancake batter.

Heat a cast iron skillet over medium high heat and add a couple teaspoons or so of fat to melt. When water droplets sizzle in the pan it’s ready for your flatbreads.

For two flatbreads, pour half the batter in the pan and shape as desired. Cook like a pancake, flipping when the edges are dry and there are small bubbles on the surface. Repeat with remaining batter.

For four flatbreads, spoon about two tablespoons of batter into the pan for each flatbread, shaping as desired. Cook like a pancake.

Let them cool if you’re going to use for cold sandwiches, or for grilled sandwiches, let them cool enough to handle safely. Then butter the sides and use like you would for grilled cheese.

You can add any seasonings to these flatbreads to change the flavors, such as Italian, Creole for something spicy, or leave out savory spices and nutritional yeast and add stevia and cinnamon for something sweet.

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Gluten Free Berry-licious Crepes!

photo by recipe author

Servings: 6-7
Preparation Time: 30 minutes

1 cup egg whites
4 tablespoon melted ghee, butter, or coconut oil
1/2 teaspoon baking powder
1/2 cup tapioca flour
2 1/2 tablespoons coconut flour
1/4 teaspoon real salt
1 teaspoon vanilla extract

Preheat a 9 inch skillet over medium-low heat.

Add all ingredients in a bowl and beat well to combine. A whisk works fine. (Room-temp ingredients blend the easiest.)

Allow a few minutes for it to thicken slightly. It will have the consistency of very thin pancake batter. (Stir in between each crepe you make.)

Grease your skillet with more coconut oil or butter/ghee.

Pour in 1/4 cup of the batter and immediately roll it around to evenly coat the bottom of the pan.

Cook for approximately 1 minute on first side.

Flip and cook for just a few more seconds on the other side.

Enjoy with a variety of fillings (berries are best!) and toppings. Store any extras in an airtight container in the fridge.

Make a double batch and refrigerate or freeze some for future meals. That uses almost a whole carton of egg whites, too

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Healthy Coconut Peanut Butter Walnut Fudge

photo by recipe author

Servings: 35
Preparation Time: 10 minutes

2 tablespoons coconut cream concentrate
2 tablespoons coconut oil
1/4 cup peanut butter or any nut butter you prefer
1 tablespoon vanilla
1-3 tablespoons honey
1/2 cup walnuts
2 tablespoons butter or coconut oil
1/2 cup shredded coconut
1 tablespoon coconut flour

Grease a small container (mine measured 7″ x 5″) and place a piece of parchment paper in the bottom, leaving enough on the edges for a handle.

If your coconut cream concentrate is not easy to stir, warm over low heat.

Mix all ingredients together and place in the container. Add honey to your taste preference.

The mixture will be quite thick. Use the back of a spoon to flatten the mixture into the container.

Place in freezer for 15-30 minutes or refrigerate for several hours. Keep chilled or frozen as it will melt at warmer room temperatures. This mixture could also be used as frosting.

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Gluten Free Pumpkin Drop Scones

photo by recipe author

Servings: 8
Preparation Time: 10 minutes

3/4 cup fresh pumpkin puree
3 eggs
1/3 cup sugar
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 cup almond flour*
1/2 cup coconut flour (sifted)
1/2 cup tapioca starch
1 teaspoon baking soda
2-3 teaspoons cinnamon
1/2 teaspoon fresh ground nutmeg
1/4-1/2 teaspoon ground ginger
pinch of sea salt

Preheat your oven to 350 ºF. Line your baking sheet with parchment paper.

Add the pumpkin puree, eggs, sugar, coconut oil and vanilla into a mixing bowl and cream together until well combined.

In another bowl, combine the remaining dry ingredients and slowly mix into the wet ingredients.

Using a 1/3 of a cup scoop, scoop out batter and flatten a little on the baking sheet.

Bake at 350 for 15-18 minutes, until firm to the touch.

Remove from oven and let cool a little before topping with your glaze of choice.

Enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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Gluten Free Snickerdoodles

Gluten Free Snickerdoodles photo by recipe author

Servings: 20 cookies
Preparation Time: 30 minutes

1/2 cup grass-fed butter, ghee or coconut oil, melted
1/3 cup raw honey
2 eggs
1 tablespoon vanilla extract
1 cup blanched almond flour* or cashew flour
1/2 cup tapioca flour
1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons Ceylon cinnamon

Mixture for sprinkling:

1 teaspoon cinnamon
2 tablespoons sugar

Preheat oven to 350 degrees ºF.

Stir the butter/coconut oil, honey, egg, and vanilla until uniform. (Mixing this recipe by hand works fine.)

In a separate bowl, mix the nut flour, tapioca flour, coconut flour, baking soda, cinnamon, and salt.

Add dry ingredients into the wet. Allow to sit a few minutes to thicken.

Use a cookie scoop to place balls of dough on a cookie sheet lined with parchment paper. Flatten a little with a buttered spatula.

Sprinkle tops with cinnamon and sugar mixture.

Bake approximately 12 minutes, until slightly golden. Cool a few minutes on the cookie sheet before moving them to a rack.

Keep in an air-tight container in the fridge.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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Grain Free Cookie Dough Bites

Grain Free Cookie Dough Bites photo by recipe author

Servings: 20
Preparation Time: 40 minutes

1/4 cup coconut oil
1/4 cup palm shortening
1/4 cup sugar
1-2 tablespoons almond milk or coconut milk*
1 teaspoon vanilla extract
1 1/4 cup almond flour
2 tablespoons coconut flour
1 cup chocolate chips

In a mixing bowl, blend oil, shortening and sugar until creamy. Add in vanilla, flours and almond milk (start with 1 tablespoon and add the other if necessary to get dough to form).

Mix until dough forms and fold in 1/2 cup chocolate chips. Melt remaining chocolate chips and drizzle over cookie dough bites. Refrigerate for at least 30 minutes prior to serving. Store in the fridge for up to a week.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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Holiday Cranberry Coconut Flour Muffins

Holiday Cranberry Coconut Flour Muffins photo by recipe author

Servings: 6 muffins/12 mini muffins
Preparation Time: 30 minutes

1/2 cup (70 g) coconut flour
1/4 teaspoon salt
1 tablespoon potato starch
½ teaspoon baking soda
4 large eggs
1/4 cup melted coconut oil
1/2 cup (125 ml) maple syrup (or honey)
1 teaspoon vanilla extract
1 cup fresh or thawed frozen cranberries

1. Preheat oven to 360 ºF/180 ºC and grease a 12 cup mini muffin tin.

2. In a mixing bowl, whisk together the coconut flour, salt, starch and baking soda.

3. In a smaller bowl, beat together the eggs, coconut oil, maple syrup, and vanilla for about 1 minute.

4. Add the liquid ingredients to the dry ingredients and mix with a hand mixer on medium speed for one-two minutes or until well combined.

5. Stir in the cranberries (cut into pieces).

6. Spoon the batter evenly into the muffin cups. Bake for 20 – 25 minutes until a toothpick inserted in center of a muffin comes out clean (unless it hits a blueberry).

7. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

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