Gluten Free Baked Foods

Gluten Free Poppy Seed Apple Coconut Loaf

Photo by recipe author

Servings: 10
Preparation Time: 10

3 eggs
1/8 cup Coconut Cream Concentrate, melted
1 1/2 tablespoons coconut oil, melted
1/2 cup Poppy Seeds, heaping
1 cup unsweetened apple sauce
1 pinch salt
1/8 cup coconut flakes
zest of 1 lemon
1/8 cup dried pomegranate
1/8 cup dried cranberries
2 teaspoons organic vanilla extract

Pre-heat oven to 350 degrees F.

Beat eggs with a hand mixer until they are very frothy, then add all other ingredients. Mix well and simply pour into your greased and coconut dusted 4 1/2 by 8 1/2 inch loaf pan.

Bake for 30 minutes and let cool for 10 to 15 minutes prior to serving.

If you don’t like the dried fruit, you can substitute it by adding the juice of half a lemon.

Recipe submitted by Josephine, Scottsdale, AZ

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Gluten Free Cheesy Garlic Coconut Quick Bread

Prepared by Sarah Shilhavy, photo by Jeremiah Shilhavy

Servings: 6

6 eggs
1/2 cup butter, melted
2 tablespoons honey (if using solid honey melt first)
1/2 teaspoon salt
3/4 cup coconut flour
Black pepper, to taste
Flax seeds (optional), to taste
1/2 – 1 teaspoon garlic powder (adjust to taste)
1/2 – 1 cup shredded cheese

Preheat the oven to 350 degrees.

Blend all ingredients except cheese in a food processor (or whisk by hand) until there are no lumps. If the batter is a little dry just add a tablespoon of water as needed. It should be a pretty moist, almost pourable batter. Stir in cheese. Pour into greased bread pan.

Bake in preheated oven for 40 minutes or until done (toothpick inserted in center comes out clean).

Recipe submitted Christina, Coquitlam, British Columbia, Canada

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Coconut Dishpan Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation time: 15 minutes

1 cup salted butter, softened
1 cup coconut oil, melted
3/4 cup granulated sugar
3/4 cup lightly packed brown sugar
2 teaspoons vanilla extract
1 egg
3 1/2 cups flour
1 teaspoon baking soda
1 cup dried, unsweetened flaked coconut
1 cup cornflakes cereal
1 cup chocolate chips or chopped nuts of choice
1 cup rolled oats

Preheat oven to 375 degrees F.

Beat butter and sugars until light and fluffy with an electric mixer fitted with paddle attachment. Slowly add oil and mix until oil is well incorporated. Beat vanilla extract and egg in until well incorporated.

Mix flour and baking soda together and stir into butter mixture just until combined. Combine remaining ingredients and add to dough, mixing just until incorporated.

Using a small cookie scoop drop tablespoonful sized cookie dough balls onto an ungreased cookie sheet spacing about 1 inch apart (they won’t spread much). Bake in preheated oven for 7-12 minutes, just until lightly browned.

You can also freeze individual balls of cookie dough and freeze for later baking. To bake simply place frozen cookie dough onto sheet (there’s no need to defrost) and bake as directed (adding a few minutes to cook time).

Recipe courtesy Sarah Shilhavy

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Gluten-Free Coconut Flour Dutch Babies

Photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

Butter, coconut oil, or palm shortening (to grease pan)
1/2 teaspoon salt
1/4 cup coconut flour
6 tablespoons corn starch
8 eggs
1 cup coconut milk*
Your choice of topping: maple syrup, honey, warmed apple sauce, lemon slices, blueberry syrup, etc.

Preheat oven to 425 degrees.

Very generously completely slather bottom and sides of a 9 x 13 glass baking pan with butter, coconut oil or palm shortening.

Whisk all the dry ingredients together and quickly add and whisk in the eggs and coconut milk until batter is well mixed. Pour all directly into greased pan.

Bake for about 20-25 minutes until puffed and cooked all the way through. Serve immediately.

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

Recipe submitted by Karen, Camby, IN

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Vanilla-Flecked Coconut Macaroons

Photo by recipe author

These cookies are incredible easy to make – no need to whip the egg whites beforehand. Just mix everything and bake. Parchment paper is the key to keeping these cookies from sticking (and easy clean-up).

3 egg whites (about 1/2 cup)
1 cup white granulated sugar (you could substitute raw honey)
2 1/2 cups unsweetened coconut flakes
1 whole vanilla bean
5 ounces semisweet chocolate

1. Mix the egg whites, sugar, and coconut in a large bowl.

2. Split the vanilla bean lengthwise down the middle and scrape all the seeds into the bowl. Mix again making sure to evenly distribute the vanilla seeds. You should see tiny specks of black throughout the batter.

3. Using a tablespoon or ice cream scoop, place 12 scoops of batter at a time (evenly spaced) on a baking pan lined with parchment paper; each scoop should be about the size of a golf ball. The batter will be thick and lumpy with little peaks of coconut.

4. Bake at 350 for about 12 minutes or until the tips of the coconut turn golden brown. Let cool completely on the pans, then separate the batch in half.

5. Melt the chocolate.

6. Dip a spatula into the melted chocolate and wave over the macaroons about 4 or 5 inches above the tray. Let the chocolate drizzle down in zig-zag patterns and let cool. (You can also dip the cookies one at a time by hand.)

Enjoy!

Recipe submitted by Alejandra, New York, NY

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Lemon-Lime Coconut Flour Muffins

Gluten Free Lemon Lime Coconut Flour Muffins

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 9 muffins
Preparation Time: 15 minutes

2/3 cup organic coconut flour
1 teaspoon aluminum free baking powder
6 eggs
1/3 cup Rapadura whole sugar
2 tablespoons milk
2 tablespoons butter, melted
2 tablespoons Virgin Coconut oil (melted)
1 tablespoon lemon juice
2 teaspoons lime juice
1 teaspoon finely grated lemon zest
1 teaspoon finely grated lime zest
1/8 teaspoon Himalayan salt

Procedure:

Pre-heat oven at 350 degrees F.

Mix coconut flour and baking powder, and then set aside.

In a mixing bowl, beat the eggs and gradually add sugar, milk, butter,
coconut oil, lemon juice, lime juice, lemon zest, lime zest, and salt. Beat
until well blended.

Gradually add the coconut flour with baking powder to egg mixture. Blend
well. Spoon batter into 8 muffin tins lined with paper liners.

Bake at 350 degrees F for 20 minutes or until toothpick inserted into center
comes out clean.

*If using salted butter salt is not needed.

Recipe by Marianita Shilhavy

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Gluten Free Strawberry Coconut Muffins

Photo by recipe author

Servings: 6-12 muffins
Preparation Time: 10 minutes

Muffins:

1/2 cup coconut flour
1/2 tsp Himalayan salt
1/2 tsp baking soda
6 eggs
1/3 cup raw honey
1/3 cup coconut oil
1 teaspoon vanilla extract
1 cup strawberries, fresh or frozen, chopped

Cream Cheese Topping:

1 cup homemade or store bought cream cheese, softened
1 cup chopped strawberries, fresh or frozen
1 – 3 tablespoons raw honey

For the muffins:

Preheat oven to 350 degrees F.

In a small bowl, combine coconut flour, salt and baking soda.

In a large bowl mix the eggs, honey, coconut oil and vanilla until well blended. Mix dry ingredients into the wet, blending with a hand mixer or by hand. Gently fold in strawberries.

Place batter in paper lined muffin tins OR oil small individual glass bowls and pour batter in about 1/2 – 3/4 full.

Bake in preheated oven for 20-25 minutes. Take them out and let them cool and serve topped with Strawberry Cream Cheese.

Cream Cheese:

Place everything in a blender or food processor and blend till smooth. Store in an airtight container in the fridge. When muffins are ready, generously top each muffin and enjoy!

Recipe submitted by Marillyn, Bloomingdale, IL

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Gluten Free Pumpkin Muffins

Gluten Free Coconut Flour Pumpkin Muffins recipe photo

Gluten Free Coconut Flour Pumpkin Muffins Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 12 muffins
Preparation time: 10 minutes

1/2 cup coconut flour
1/2 teaspoon baking powder
1 teaspoon cinnamon powder
1/4 teaspoon cloves
1/4 teaspoon allspice/nutmeg
1/2 cup pumpkin puree
6 eggs (or 4 whole eggs and 2 whites…a good way to use up your egg whites)
1 teaspoon vanilla
1/2 cup coconut oil, melted
3/8 cup maple syrup (about 3 1/2 oz)
pinch salt
1/4 cup chopped walnut pieces

Preheat oven to 400F. Grease a muffin pan or line with paper liners.

Sift together coconut flour and spices together.

Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.

With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.

Divide batter between 12 muffin cups. Sprinkle with walnuts.

Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional).

Cream Cheese Icing