Gluten Free Baked Foods

Coconut Cream Chocolate Chip Cookies

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Gluten Free

4 eggs
2 tablespoons coconut oil
3/4 cup raw honey OR 1 cup organic sugar
16 oz. (2 cups) Coconut Cream Concentrate
1 tablespoon vanilla extract
1 teaspoon baking soda
1/2 cup chocolate chips, optional
1 cup walnuts or pecans, optional

Preheat oven to 350 degrees.

1. Beat oil and sugar (or honey) together (5 min), then add eggs, one at a time until completely incorporated, then mix for another 2-3 min.

2. Add coconut cream concentrate, vanilla and baking soda, mix 3 minutes until well combined and no specks of coconut cream concentrate are noticeable (completely incorporated).

3. Add optional ingredients of your choice. Bake in large spoonfuls (ice cream scoop-size) for 15 min, or small spoonfuls for 8-10 min.

4. ENJOY! Yum!

Note: For a “chunkier” cookie omit the 2 tablespoons coconut oil. The oil is necessary for “spreadability.”

Recipe submitted by Marisa, San Jose, CA

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Coconut Almond Flax Cookie

No eggs, dairy or gluten. I made this recipe for my grandson who is allergic to eggs, dairy and gluten, but not nuts. Go figure.

½ cup chopped almonds
¼ cup ground flax seeds
¾ cup water
½ cup coconut oil
1 cup organic whole sugar
¼ teaspoon Himalayan salt
¾ teaspoon almond extract
½ cup coconut flour
1 ½ cups coconut flakes

Preheat oven to 375F. Toast almonds if desired on a cookie sheet for about 6-8 minutes.

Mix ground flax seed, (preferably fresh ground), with water and let stand for 4-5 minutes to thicken.

Mix coconut oil, sugar, salt, flax seed mixture and almond extract. Stir in coconut flour, coconut flakes and almonds, let batter rest for 4-5 minutes to allow it to thicken slightly.

Place spoon sized batter mounds about 1 inch apart on a greased cookie sheet. Bake in preheated oven for 15 minutes or until lightly browned. Place cookies on cooling rack and allow to cool completely. Make about 2 dozen cookies.

Recipe submitted by Jerry, Holly Lake Ranch, TX

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Gluten-free Chocolate Chip Banana Coconut Muffins

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3/4 cup coconut flour
3/4 cup white rice flour
1/3 cup organic white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, melted
1/4 cup coconut oil, melted
1 cup unsweetened almond or rice milk
2 large eggs
1 cup mashed ripe bananas (about 2 large)
1/2 cup dried coconut
3/4 cup semi-sweet chocolate chips
1/2 cup chopped walnuts or other preferred nuts

Preheat oven to 350 degrees. Line twelve regular muffin cups with muffin liners (optional) or grease with coconut oil. Or use jumbo muffin tins (makes 6).

Mix flours, sugar, baking powder and salt in a large bowl and set aside. Melt butter and coconut oil; add milk and eggs to melted oils and whisk together. Mix in mashed bananas.

Pour banana mixture into dry ingredients, and then add dried coconut, chocolate chips and walnuts. Stir just until blended (do not over mix). Divide batter among muffin cups.

Bake until tops are golden brown and tester inserted into center comes out with some melted chocolate attached and dry crumbs, about 20 for the regular sized muffins, and about 30 minutes for jumbo muffins. Let muffins cool in pans, and then remove.

Recipe submitted by Jean, St. Cloud, MN

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Carrot Cake with Coconut Flour

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½ cup raisins
1 cup filtered water
2 tablespoon flax meal with 6 tablespoons water (mix and allow to stand about 10 minutes)
1 scant cup Rapadura sugar
4 large eggs
1 ¼ cup coconut oil, melted
¼ cup honey
1 teaspoon vanilla
1 teaspoon apple cider vinegar
2 cups coconut flour
1 teaspoon cinnamon
1 teaspoon Himalayan salt
2 teaspoon baking soda
2 cups grated carrots
1 cup shredded coconut
1 cup chopped nuts (optional)

Put raisins and water into a small pot and bring to a boil, then reduce heat to low, cover pot and simmer while preparing cake batter or until raisins are soft and swollen.

Mix flax meal and water and allow to stand about 10 minutes before mixing into batter.

Butter and flour a 9×13 baking pan.

Beat Rapadura and eggs until smooth and light (3-5 minutes with electric mixer on medium-high speed). Add flax meal and water mixture and beat well. Add oil, honey, and vanilla, and beat until well blended. Add raisins with the simmering water and apple cider vinegar and mix well. (If desired, use a hand blender to puree the raisins into the mixture for a smoother cake.)

Add the coconut flour, cinnamon, salt, and baking soda, and blend well. Add grated carrots, coconut, and optional nuts and blend well.

Pour batter into the prepared cake pan and spread evenly. Preheat oven to 350 degrees (the rest time for the batter while the oven is preheating will help with rising). Bake for 50 – 60 minutes, until toothpick in center comes out clean and center is as firm as the edges of the cake.

Optional icing: