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Gluten Free Baked Foods

Gluten Free, Dairy Free Banana Walnut Coconut Flour Muffins

Gluten Free Dairy Free Banana Walnut Coconut Flour Muffins Recipe photo
Gluten Free Dairy Free Banana Walnut Coconut Flour Muffins Recipe
photo by recipe author

Servings: 9
Preparation Time: 35 minutes

Preheat oven to 350°F.

Place cupcake liners into muffin tins, or grease liberally and dust using coconut flour.

Chop walnuts into small pieces.

In a mixing bowl, mash bananas until creamy, stir in honey.

Add coconut flour, melted coconut oil, eggs and salt in with the bananas and honey. Using a hand mixer or whisk, mix thoroughly for 1 minute.

Allow batter to sit for 2 minutes to allow the coconut flour time to absorb the liquids.

Add baking soda and walnuts to the batter and stir quickly but only as long as it takes to thoroughly mix in the baking soda.

Fill 9 cupcake forms until full, or you may under fill equally to make an even dozen.

Bake for 25 minutes or until lightly browned on top and a toothpick inserted comes out clean.

Recipe submitted by Starlene, Phoenix, AZ

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Chewy Homemade Granola Bars

Chewy Homemade Granola Bars Recipe photo
Chewy Homemade Granola Bars Recipe
photo by recipe author

Servings: 18-20 bars
Preparation Time: 15 minutes

Preheat oven to 350 degrees. Lightly grease a 9×13 pan.

Mix all ingredients in one bowl, beginning with the dry ingredients and ending with the wet ingredients. Place all or part of the mixture (depending on the desired texture) in the food processor and pulse a few times until the ingredients are chopped well and sticking together.

Press the mixture into the prepared pan with a wet spatula. Bake for 15-20 minutes or until the edges begin to brown. Let cool completely before slicing. Store in an airtight container in the fridge (or freeze).

Recipe submitted by Alicia, Painesville, OH

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Gluten & Sugar Free Blueberry Muffins

Gluten and Sugar Free Blueberry Muffins Recipe photo
Gluten and Sugar Free Blueberry Muffins Recipe
photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Combine and sift dry ingredients

Puree or mash 2 medium bananas (about 1 cup) and mix with eggs, one at a time.

Add vanilla extract, coconut oil, lemon juice and zest then combine with dry ingredients.

Finally, fold in walnuts and blueberries.

Back for 18 to 20 minutes at 400 degrees

Recipe submitted by James, New York, NY

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Chunky Monkey Super Omega-3 Energy Bars

Chunky Monkey Super Omega-3 Energy Bars photo
Chunky Monkey Super Omega-3 Energy Bars
photo by recipe author

Servings: 12 bars
Preparation Time: 10 minutes

1. Preheat oven to 350 degrees. Grease 8 x 8 baking pan with coconut oil and set aside.

2. Place all ingredients, except for cacao nibs (or chocolate chunks) into food processor and blend for 1-2 minutes, until mixture becomes similar to very fine (sticky) pebbles.

3. Transfer to medium-sized bowl and add cacao nibs/chocolate chunks, and gently combine.

4. Evenly spread mixture into greased 8 x 8 baking pan and bake for 30 minutes. Remove and allow to cool before cutting evenly into squares.

Recipe submitted by Kristen, Mattapoisett, MA

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Gluten Free Southern Cornbread

Gluten Free Southern Cornbread Recipe photo
Gluten Free Southern Cornbread Recipe
photo by recipe author

Servings: 8
Preparation Time: 25 minutes

Cast iron skillets make the best cornbread with a crispy crust but you can use a glass pan instead.

  • 2 tablespoons cider vinegar
  • milk
  • 1 tablespoons coconut oil
  • 1 3/4 cups cornmeal
  • 1/2 cup all purpose gluten free flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup sugar (optional, true southern cornbread does not have any sugar)
  • 2 eggs, preferably free range

Pour the vinegar into a 2 cup measuring cup and add enough milk to make 2 cups.

Preheat oven to 400 degrees F.

Place the coconut oil in a 10″ cast iron skillet and place it in the oven to heat.

In a large bowl, mix all the dry ingredients with a wire whisk.

Whisk the eggs and the milk until blended. Add a little at a time to the dry ingredients until thoroughly blended.

Check the cast iron skillet and see if the oil has started to smoke. If it is hot enough, remove the skillet from the oven carefully and pour the batter into the skillet. This will make the crust nice and crisp.

Place back into the oven and bake for 20-25 minutes. Test with a toothpick or cake tester and if it comes out dry, the bread is done. You can brush with melted butter at this time. Cool and cut into 8 wedges.

Recipe submitted by Pat, Jackson, WI

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Coconut Cream Blonde Macaroons

Coconut Cream Blonde Macaroons Recipe photo
Coconut Cream Blonde Macaroons Recipe
photo by recipe author

Servings: about 2 dozen Preparation Time: 30 min prep, varies

First, you’ll need to use the 2 2/3 cups of shredded coconut to make homemade coconut butter, or just 1 cup of Coconut Cream Concentrate instead. Blend the coconut in a high-powered blender or food processor until creamy. (It’s okay if the texture is slightly grainy.) To the coconut butter, add the rest of the ingredients, and mix well until a batter forms.

These macaroons can be baked in an oven, or gently dried in a dehydrator. For the oven, preheat to 300 degrees F and drop batter by rounded tablespoons onto a baking sheet lined with parchment paper. Bake for 20-25 minutes, until the outsides are crispy, then allow to cool for an additional 25 minutes before removing from the pan to cool completely.

If using a dehydrator, simply drop the batter by rounded tablespoons onto the mesh sheets, and dry at 118 degrees F for up to 24 hours, or until desired crispiness is achieved.

Recipe submitted by Megan, Los Angeles, CA

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Savory Coconut Oil Kale Chips

Savory Coconut Oil Kale Chips Recipe photo
Savory Coconut Oil Kale Chips Recipe
photo by recipe author

Servings: 4
Preparation Time: 10 minutes

1. Preheat oven to 325 degrees.

2. Line a few cookie sheets with parchment paper and set aside.

3. Wash and de-stem the kale.

4. Cut the leaves into chip size strips (or however big you want the chips to be).

5. In a large bowl, whisk the coconut oil oil, balsamic vinegar, garlic powder, and sea salt together.

6. Add the kale leaves and toss until the leaves are covered with the dressing.

7. Lay the strips of kale onto the baking pans in a single layer.

8. Drizzle the remaining dressing over the leaves and sprinkle on the toasted sesame seeds (if you’re using).

9. Bake for 12-16 minutes. Make sure you watch them, as they can burn easily.

10. Remove from oven. The leaves may seem soft, but they with harden as they cool. Store in an airtight container.

Recipe submitted by Jessica, Denver, CO

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Gluten-free Chocolate Cut Out Cookies

Gluten-free Chocolate Cut out Cookies Recipe photo
Gluten-free Chocolate Cut out Cookies Recipe
photo by recipe author

Servings: 30
Preparation Time: 20-25 minutes

1. Melt coconut oil and chocolate together over very low heat. Let cool slightly.

2. Mix honey, vanilla and eggs. Add chocolate mixture, stirring well to make sure you don’t scramble the eggs.

3. Add in coconut flour and stir very well. Place dough in fridge to harden, at least 1 hour.

4. Preheat oven to 350F. Line a baking sheet (or two) with parchment paper.

5. Roll dough out between two sheets of parchment paper to 1/4″ thick. Use your favorite cookie cutter to cut out shapes. Place relatively close together on the cookie sheet. Ball leftover dough together and roll out again. Keep going until all the dough is used up.

6. Bake for 12 minutes (adjust depending on the size of your cookies). Let cool on cookie sheet or a wire rack.

Recipe submitted by Sarah, Marietta, GA

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