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Coconut Sweet Baked Food Recipes

Gluten Free Pumpkin Bread & Muffins


Gluten Free Pumpkin Bread & Muffins Recipe Photo

Gluten Free Pumpkin Bread & Muffins (photo by recipe author)

Servings: 12
Preparation Time: 1 hour

Preheat oven to 350 ºF.

In a large mixing bowl, combine dry ingredients. Add in wet ingredients and blend again with your mixer. Mix in chocolate chips if using.

Grease 4 mini loaf pans with coconut oil or 1 large loaf pan or 12 muffin liners. Pour batter into your pans.

Bake times: Mini loaves: 35-40 min. Large loaf: 60-70 min. Muffins: 30-35 min. Check with a toothpick.

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Honey Whole Grain Einkorn Banana Bread


Honey Whole Grain Einkorn Banana Bread Recipe Photo

Honey Whole Grain Einkorn Banana Bread

Servings: 8
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF. Grease a loaf pan with additional coconut oil or butter. Set aside.

Whisk flour, salt, baking soda and cinnamon together. In a separate bowl beat eggs and honey together until well combined. Pour oil in while still beating and add bananas, sour cream and vanilla. Add flour mixture and chocolate chips (if using) and quickly mix just until almost completely combined. Batter should still be lumpy.

Pour into prepared loaf pan and bake for 45-60 minutes, when a toothpick inserted into center comes out clean.

Recipe courtesy Sarah Shilhavy

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Coconut Flour Applesauce Spice Bread


Coconut Flour Applesauce Spice Bread Recipe photo

Coconut Flour Applesauce Spice Bread (photo by recipe author)

Servings: 10
Preparation Time: 1 hour

Dry Ingredients:

  • 3/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon ginger

Wet Ingredients:

1. Preheat oven to 350 degrees ºF.

2. In a large bowl, combine dry ingredients.

3. In a medium bowl, combine wet ingredients (by hand works fine).

4. Pour wet ingredients into dry and blend until evenly combined.

5. Grease pan(s). Pour batter into 3 mini loaf pans or 1 large glass loaf pan.

6. Bake for 35-40 minutes in mini pans. Bake 65-70 minutes for 1 large loaf.

7. Allow to cool completely. Store in fridge

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Blueberry Coconut Cream “Ice Cream” Sandwiches


Blueberry Coconut Cream Ice Cream Sandwiches Recipe photo

Blueberry Coconut Cream “Ice Cream” Sandwiches (photo by recipe author)

Servings: About 8
Preparation Time: 30 minutes

  • 3 large eggs
  • sweetener of choice, to taste
  • Dash of vanilla extract
  • 1/4 cup of heavy cream or coconut cream
  • 5 tablespoons coconut flour
  • 1/2 cup of fresh or frozen blueberries
  • 1/8 cup – 1/4 cup of milk of choice (If your dough is too dry)
  • 13-15 oz coconut cream or full fat coconut milk, refrigerated overnight

Preheat oven to 300 degrees ºF

Line a cookie sheet with parchment paper. In a large bowl, whisk together eggs, sweetener, vanilla and cream until well mixed. Sift the coconut flour into the egg mixture and mix until smooth.

Wait for a few minutes until thick. Add the blueberries and milk if needed. Drop 1 tablespoon sized cookies onto cookie sheet. (You can make them bigger if you would like!) Flatten into cookies.

Bake until golden with golden brown edges or until you think they are ready. It took mine about 20 minutes. Let cool enough to handle then transfer to fridge to get firm and cool.

Using a mixer, beat coconut cream or coconut milk until fluffy and stiff peaks start to form. Chill until firm enough to be sandwiched in cookies.Sandwich 1 tablespoon of filling between 2 cookies. Put in freezer overnight or until you think they are ready to eat.

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

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Flourless Ginger Turmeric Cookies

 

Flourless Ginger Turmeric Cookies Recipe photo

Flourless Ginger Turmeric Cookies (photo by recipe author)

Servings: 15
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF.

Place the coconut butter, egg and vanilla in a food processor and combine.

Add in the sweetener, soda and all spices, blend until combined.

Form dough into 1 inch balls and place on a parchment lined cookie sheet. Press each cookie down with your palm, these don’t spread much

Bake in preheated oven 10-15 minutes or until a bit brown.

These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden up as they cool.

Store in an airtight container.

*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil, save it for another use.

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Whole Wheat Date Muffins


Whole Wheat Date Muffins (photo by recipe author)

Servings: 18-24 regular muffins
Preparation Time: 10 minutes

Optional additions:

  • Spices (1 teaspoon nutmeg, allspice, cinnamon, or ginger, 1/2 teaspoon cloves, all or some)
  • Hemp protein powder (2 tablespoons)
  • Hemp seeds (2 tablespoons)
  • Nutritional yeast (1 tablespoon)
  • Flax meal (2 tablespoons)
  • Dried fruit (like raisins) and coconut
  • Molasses (1 tablespoon)

1. Preheat oven to 350 degrees ºF. Coat a muffin pan with additional coconut oil.

2. In a medium bowl, pour hot water over dates (and any other dried fruit) and let stand until slightly softened, about 5 minutes.

3. Whisk in egg, coconut oil, and vanilla (and any other wet ingredients).

4. In another bowl, stir together flour, baking soda, salt, nuts, and sugar (and any other dry ingredients).

5. Fold wet mixture into dry until just combined.

6. Fill muffin pan about 3/4 full and smooth the top with a spatula.

7. Bake for 15 minutes for both regular and mini muffins, or until a tester inserted in the middle comes out clean.

8. Let rest 10 minutes, then remove and move to a cooling rack.

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Gluten Free Coconut Banana Pancakes


Gluten Free Coconut Banana Pancakes Recipe photo

Gluten Free Coconut Banana Pancakes (photo by recipe author)

Servings: 4-5
Preparation Time: 5-10 minutes

1. In a large bowl whisk together the eggs, maple syrup, coconut milk/water, coconut oil, coconut flour and baking soda until well mixed.

2. In a small bowl mash the banana then add to the rest of the mixture.

3. Add 2 tablespoons of mixture to a lightly oiled pan (coconut oil). Slightly flatten with spoon. Let it cook on low/medium heat for 2 minutes then flip. Mash the second side down to flatten the pancake. You want both sides slightly brown.

4. Top with butter, coconut oil, syrup, and fruit as desired.

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

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Coconut Butter Focaccia


Coconut Butter Focaccia Recipe photo

Coconut Butter Focaccia (photo by recipe author)

Servings: 6-8
Preparation Time: 10 minutes

Preheat the oven to 375 degrees ºF.

Place the warmed coconut butter into your blender along with the eggs, olive oil, salt, and garlic. Blend until the mixture is fairly smooth–it will be thick. The coconut butter solidifies if it comes into contact with cold, so make sure your eggs are at room temperature.

Cut a piece of parchment paper to fit a cookie sheet. Place the parchment on the cookie sheet and then lightly butter or oil the parchment paper. Spread the batter into a rectangle that is about 10 by 12 inches, of a fairly even thickness. Sprinkle the rosemary and other toppings over the batter.

Bake for 25-30 minutes, or until the edges of the focaccia are lightly browned. Remove and cool for a few minutes before cutting into squares to serve.

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