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Gluten-free Coconut Recipes

Grain Free Olive Garlic Crackers

Grain Free Olive Garlic Crackers Recipe photo
Grain Free Olive Garlic Crackers
photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

Combine flour, salt and garlic in a large mixing bowl and add in the olives.

Pour the melted coconut oil and egg over the mixture and stir until combined.

Place the dough on a piece of parchment paper with another piece of parchment placed over top.

Press the dough dough a bit and then roll it out with a rolling pin until it’s about 1/4 inch thick.

Using a pizza cutter or sharp knife, cut the crackers into the desired size.

Bake at 350 ºF for 15-20 minutes or until golden on top.

Store in an airtight container, glass is my favorite.

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*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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Chocolate Coconut Pots de Crème

Chocolate Coconut Pots de Crème Recipe photo
Chocolate Coconut Pots de Crème
photo by recipe author

Servings: 5-6
Preparation Time: 6 minutes + chill time

Heat 3/4 cup or 1/2 can of full fat coconut milk in a small saucepan on the stovetop until it is steaming hot but not boiling.

While it is heating, break 2 eggs directly into a blender. Add the semi-sweet or bittersweet chocolate chips or roughly chopped chunks, honey and vanilla. Cover the blender jar and turn on. It will be rough with the chocolate but just keep it going for 30 seconds or so.

Carefully remove the lid and begin pouring in the hot coconut milk in a slow stream so as to gradually heat the eggs. The more you pour in, the more the mixture will smooth out. When all the coconut milk is incorporated, pour into ramekins (5 or 6) and chill in refrigerator until ready to eat (at least 3 hours).

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

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Cheesy Coconut Flour Bacon Biscuits

Cheesy Coconut Flour Bacon Biscuits Recipe photo
Cheesy Coconut Flour Bacon Biscuits
photo by recipe author

Servings: 9
Preparation Time: 30 minutes

  • 6 eggs
  • 1/4 cup bacon grease or
    grass-fed butter/ghee (melted, and slightly cooled)
  • 1 cup shredded cheese, sharp cheddar (preferably raw cheese)
  • 1/4 teaspoon sea
    salt
  • 1/4 teaspoon
    onion powder
  • 1/4 teaspoon
    garlic powder
  • 1/2 cup + 2 tablespoons Tropical Traditions
    coconut flour
  • 1 teaspoon baking powder
  • Herb seasoning of your choice
  • Optional: 4 slices crunchy bacon, crumbled

Preheat oven to 400 degrees ºF.

Blend eggs, bacon grease, and cheese. Combine coconut flour with baking powder, salt, onion powder, garlic powder.

Combine wet & dry ingredients until uniformly mixed. Stir in the bacon bits.

Drop batter by muffin scoop onto greased cookie sheet or silpat. Flatten slightly with the side of a butter knife or spatula, if desired or for burger buns. Sprinkle with herb seasonings.

Bake in preheated oven for 15-20 minutes.

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Gluten Free Chocolate Zucchini Bread or Muffins

Coconut Crumble Topping Recipe photo
Gluten Free Chocolate Zucchini Bread or Muffins
photo by recipe author

Servings: 12
Preparation Time: 20-60 minutes

  • 1/2 cup honey
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 2 1/2 cups almond flour*
  • 2 cups grated zucchini
  • 1/3 cup raw cacao or
    cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Preheat oven to 350 degrees ºF. Grease and/or line a loaf pan, 8×8 cake pan or muffin cups with extra coconut oil and parchment paper.

Mix honey, eggs, and coconut oil with electric mixer. Add remaining ingredients. Combine well.

Bake in preheated oven. See below for variations and cooking times for each.

Muffins – makes 12-14 – bake 12-15 minutes (1/4 cup batter for each muffin)
Bread – bake 40-50 minutes or until toothpick comes out clean.
Cake – 8×8 pan. Bake 20 minutes.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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Coconut Crumble Topping

Coconut Crumble Topping Recipe photo
Coconut Crumble Topping
photo by recipe author

Servings: Covers a 9″ pie
Preparation Time: 5 minutes

Place all ingredients in a bowl.

Using hands, mix together.

Sprinkle over the top of your favourite pie/dessert.

Cook as per pie directions – rotating pie if needed to get even browning.

Double recipe for a thicker crumble or to cover a larger area.

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Poppy Seed Torte (Grain-free)

Coconut Chocolate Candy Recipe photo
Poppy Seed Torte (Grain-free)
photo by recipe author

Servings: 10
Preparation Time: 15 minutes

Recipe: 1. Preheat the oven to 300 degrees ºF. Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Using a coffee or spice grinder, grind the poppy seeds in batches for about 25 seconds. (The seeds will become slightly sticky.) Combine with the baking powder in a large bowl.

3. In a saucepan over low heat, melt the butter, coconut cream concentrate, and honey together. Set aside to cool.

4. In a mixer fitted with a paddle, beat the egg yolks until slightly thickened. Add the sugar and vanilla. Slowly pour in the melted butter, honey, and coconut cream concentrate. Now add the poppy-seed mixture. Beat until well combined. Return the batter to the large bowl.

5. Clean mixer bowl and use a whisk attachment to beat the egg whites until they form soft peaks. Fold them gently into the batter until well combined and pour into the prepared pan. Bake for 45 to 50 minutes until top has set. Cool on a wire rack for at least an hour before unmolding. Dust with powdered sugar before serving.

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Coconut Chocolate Candy

Coconut Chocolate Candy Recipe photo
Coconut Chocolate Candy
photo by recipe author

Servings: 3-4
Preparation Time: 15 minutes

1. Place all ingredients in a double boiler or in a glass measuring cup in a pot of boiling water.

2. Melt ingredients, continually whisking until smooth.

3. Remove from heat and pour into silicon candy molds.

4. Place molds in fridge and let harden.

5.Keep any uneaten candy in the fridge or in a cool place.

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Coconut Flour Lemon Blueberry Waffles

Coconut Flour Lemon Blueberry Waffles Recipe photo
Coconut Flour Lemon Blueberry Waffles
photo by recipe author

Servings: 4
Preparation Time: 20 minutes

Preheat waffle iron to low heat.

Separate eggs, placing the yolks in a bowl and the whites in another.

Use a hand blender to whip egg whites until soft peaks begin to form. Set aside.

Combine applesauce, lemon zest, juice, vanilla and melted butter, mixing together with the egg yolks.

Sift in coconut flour and baking soda.

Fold in egg whites with the rest of the waffle batter being careful to not completely flatten the egg whites. Gently mix in blueberries.

Generously grease waffle iron with coconut oil or butter and drop a large spoonful of batter into the center. Do not fill iron completely with batter. Carefully remove waffles when they are done and repeat with remaining batter. (These waffles are very light so I suggest removing them carefully with a flat spatula).

Serve with a scoop of whipped cream or drizzle of maple syrup.

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