Coconut Sweet Baked Food Recipes

Gluten and Dairy Free Chocolate Chunk Muffins

photo by recipe author

Servings: 12
Preparation Time: 45 minutes

3/4 cup coconut flour
1/4 cup organic whole cane sugar
1 teaspoon baking soda
1/8 teaspoon salt
4 or 5 ounces organic and dairy-free dark chocolate bar, roughly chopped
1/2 cup organic ghee, melted (or grass-fed butter, if not making dairy-free)
1 cup coconut milk*
6 eggs
1 teaspoon vanilla extract
Coconut Cream Concentrate, melted (optional topping)

Homemade Coconut Milk:

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

Preheat oven to 350° F.

Grease a 12-cup muffin tin with coconut oil, or use paper liners.

In a large mixing bowl, sift together the coconut flour, sugar, baking soda, and salt. Add the chocolate chunks and stir well.

In a separate bowl, whisk together the melted ghee (or grass-fed butter), coconut milk, eggs and vanilla extract.

Combine the wet and dry ingredients and stir until mixed well. Divide batter evenly into the muffin cups.

Place in the oven for 25-30 minutes, or until done in the center. Let cool in pan before removing.

If desired, drizzle each muffin with melted coconut cream concentrate after muffins have completely cooled.

Sheri from Avon, IN won $50 for this recipe and photo! Submit your recipes here!

Dairy Free Sweet Potato Tarts

photo by recipe author

Servings: 8
Preparation Time: 1 hour 30 minutes

2 small sweet potatoes, baked and cooled (or 12-15 ounces organic pumpkin puree)
1/3 cup oats
1/4 cup nuts
1/4 cup shredded coconut
1/3 cup flour
pinch salt
2 tablespoons organic whole sugar
1 tablespoon coconut oil
2 tablespoons coconut cream concentrate
4 eggs
1/3 cup maple syrup or raw honey
1 tablespoon organic whole sugar
pinch salt
pinch cinnamon or pumpkin pie spice, optional

Bake and cool sweet potatoes and peel when fully cooled.

Grease or spray muffin pans and set aside. Preheat oven to 350° F.

In a food processor finely mix oats, nuts, shredded coconut, flour, salt, sugar then add coconut oil. Pulse a few times until mixed well. By the heaping tablespoon, press crust mixture into 8 standard muffin tins on bottom and sides. Bake for 15 minutes and set aside to cool.

In same food processor mix the sweet potatoes, coconut cream concentrate, eggs, maple syrup or raw honey, sugar, and salt until smooth. Add optional spice now, if using. Divide the mixture into the muffin pans and bake for 30 to 40 minutes until top is no longer tacky. Cool on wire rack.

Serve as is or with whipped cream or a drizzle of maple syrup.

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Gluten Free Banana Chocolate Chip Muffins

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

2 cups rolled oats
1/4 cup coconut flour
2 teaspoons baking powder
pinch salt
4 eggs
1 cup milk
1/4 cup coconut oil
1/4 cup maple syrup
2 ripe bananas, mashed
1/2 cup chocolate chips

Preheat oven to 350° F.

Grease 12 muffin cups with coconut oil.

Mix oats, coconut flour, baking powder, and salt.

In a separate bowl mix eggs, milk, coconut oil, maple syrup, and bananas. Combine the wet ingredients into the dry ingredients, and stir in chocolate chips.

Divide evenly into 12 muffin cups. Bake for about 25 minutes.

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Pumpkin Spice Roasted Almonds

photo by recipe author

Servings: 16
Preparation Time: 10 minutes

2 tablespoons coconut oil, melted
2 tablespoons honey
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 cups almonds

Mix all ingredients except almonds.

Pour mixture over almonds in a casserole dish.

Bake at 300° F for 30 minutes.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Easy Make-Ahead Gluten and Dairy Free Apple Breakfast Cake

photo by recipe author

Servings: 8
Preparation Time: 30-45 minutes

1 teaspoon coconut oil
4-5 apples, sliced
1/2 cup organic raisins
2 teaspoons pumpkin pie spice
1/3 cup organic coconut flour
1 teaspoon baking soda
1/3 cup raw hemp seeds
pinch Himalayan pink salt
8 organic, pastured eggs
1 cup milk of choice (unsweetened almond, homemade coconut milk, etc.)
2 teaspoons raw apple cider vinegar
1 teaspoon organic vanilla extract

Preheat oven to 350° F.

Grease a 9 inch cake pan with 1 teaspoon coconut oil. Add sliced apples, raisins, and pumpkin pie spice to pan. Bake in oven for 15 minutes while you prepare the batter.

In a large bowl mix the coconut flour, baking soda, hemp seeds, and salt. In a medium bowl whisk together eggs, milk, vinegar, and vanilla extract. Add wet ingredient to dry and combine well.

Pour batter into cake pan (over apples) and bake for 20-25 minutes or until a fork inserted in the middle comes out clean.

For best results, chill overnight and serve with organic maple syrup and homemade whipped cream.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Pumpkin Snickerdoodles

photo by recipe author

Servings: 24
Preparation Time: 40 minutes

1/4 cup coconut oil or palm shortening
1/4 cup maple syrup
1/4 cup pumpkin puree
2 teaspoons vanilla extract
2 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon baking powder
1/2 teaspoon cream of tarter
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Topping:

1/4 cup whole cane sugar
1 tablespoon ground cinnamon

In a mixing bowl, combine maple syrup, pumpkin puree, coconut oil and vanilla extract. Add almond flour, coconut flour, baking powder, cream of tarter, salt and cinnamon. Mix until well combined.

Refrigerate dough for about 30 minutes.

In a small bowl, combine sugar and cinnamon for topping.

Using a cookie scoop, scoop dough in round balls. Roll the dough balls into the sugar and cinnamon mixture. Place balls onto a baking sheet lined with parchment paper. Gently flatten cookies with palm.

Bake at 350° F for about 15 minutes or until lightly browned. Remove from oven and let cool for about 10 minutes.

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