Coconut Baked Food Recipes

Healthy Carrot Oatmeal Bites

photo by recipe author

Servings: Makes about 2 1/2 dozen cookies
Preparation Time: 15 minutes

1 cup white whole wheat flour (preferably freshly ground)
1 teaspoon baking powder (or 2/3 teaspoon cream of tartar and 1/3 teaspoon baking soda)
scant 1/2 teaspoon fine grain salt
1 cup rolled oats
2 teaspoons cinnamon (optional)
2/3 cup chopped walnuts (or nuts of choice)
1 cup shredded carrots
1/2 cup shredded coconut (optional)
1/2 cup real maple syrup, room temperature
1/2 cup unrefined coconut oil, warmed until just melted
1/2 cup chopped crystallized ginger (optional)
2 teaspoons grated fresh ginger

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, oats and cinnamon. Add the nuts, coconut, and carrots.

In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and gingers. Add this to the flour mixture and stir until just combined. *quick tip* – if you measure the coconut oil in the measuring cup first you don’t have as much maple syrup stick in the cup, most of it slides right out.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. I use a small ice cream scoop and press into my hand, these cookies have a tendency to fall apart a bit so they need some care. Bake in the top 1/3 of the oven for 10 – 15 minutes or until the cookies are golden on top and bottom.

Recipe submitted by Susy, Malvern, OH

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Gluten-Free Lemon Coconut Cut-Out Cookies

Gluten-Free Lemon Coconut Cut Out Cookies

photo by recipe author

Servings: 20-40 cookies, depending on size
Preparation Time: 3 hours

1 cup cashews
15 medjool dates, pitted
1/2 cup melted coconut oil
2 tablespoons honey
2 teaspoon ground ginger
1 teaspoon fresh ginger, peeled and finely grated (I used a microplane to grate it)
zest from 1 lemon (I used a microplane to zest it)
juice of 1/2 lemon
pinch of salt
1/2 cup arrowroot starch/flour
1 cup amaranth flour or quinoa flour
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum or guar gum
1 cup finely shredded coconut

Grind the cashews into a flour in a blender or a food processor. Add dates, oil, honey, both gingers, lemon zest, lemon juice, and salt, and pulse until everything is mixed into a sticky dough.

Sift/stir together flours, starch, baking soda, gum, and coconut. Start adding the flour to the food processor, pulsing to combine. When it is done, the dough will be quite thick and moist, but not super sticky. You may notice it seems really oily; that’s okay. Put it in the fridge over the night or at least for three hours.

When ready to bake, remove dough from fridge and let cool 30 minutes. Set the oven to 350º F. Line a baking pan with parchment paper. Roll out the dough roughly 1/8-inch thick on a pastry mat. Cut it with cookie cutters and transfer it to the parchment paper.

Bake for 7-10 minutes, depending on the size and thickness of the cookies, rotating pans half way through the baking time if baking more than one pan at time. Keep an eye on the oven and make sure not to over bake them, I baked until the edges just started to turn golden brown (9 minutes). Since they contain cashews and coconut, they will burn easily.

Recipe submitted by Kim, Minneapolis, MN

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Gluten-Free Apple Crisp

Gluten Free Apple Crisp

photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

Filling:

8 apples – sliced
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 tablespoons coconut oil – melted
2 tablespoons maple syrup

Topping:

1/4 cup coconut flour
1/2 cup shredded coconut
1/4 cup organic sugar
1/4 cup solid coconut oil or butter

Preheat oven to 350 degrees F.

Mix all filling ingredients together in a bowl and pour into greased 9×9 baking dish.

Mix dry topping ingredients together and then drop in cubes of oil or butter and mash together with your fingers until crumbly. Sprinkle on top of filling

Bake at in preheated oven for 20 minutes.

* I would like to note that it’s not really important that the measurements be exact. I never measure when I make this and it turns out fine each time so feel free to adjust to your tastes.

Recipe submitted by Mary, Deer River, MN

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Double Coconut Chocolate Chip Cookies

photo by recipe author

Servings: 48 cookies
Preparation Time: 10 min.

1/4 cup unsalted butter
1/2 cup virgin coconut oil
3/4 cup organic sugar
3/4 cup Turbinado or whole sugar
2 eggs
1 teaspoon vanilla
12oz semisweet chocolate chips
2 cups self rising flour
1 1/2 cups shredded coconut

Preheat oven to 350 degrees F.

Melt the butter and coconut oil and put in a large mixing bowl. Whisk the sugars, eggs and vanilla with the butter and coconut oil until combined. Stir in the flour with a wooden spoon just until combined. Stir in the chocolate chips and coconut.

Wet your hands and roll the dough into balls and place on a greased baking sheet, make sure they have room to spread.

Bake cookies until just light golden brown on the bottom for a nice soft cookie, or a little longer if you like a more crispy cookie. Transfer cookies to a plate for cooling. Makes about 48 cookies

Recipe submitted by Kim, Middletown, OH

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Gluten Free Coconut Almond Getaways

photo by recipe author

Servings: Yields 36 cookies
Preparation Time: 20-25 minutes

1-3/4 cup organic sliced almonds
1/2 cup organic unsweetened dried coconut flakes (or shredded coconut)
4 tablespoons organic brown rice flour
1/4 teaspoon salt
3 tablespoons organic heavy cream
3/4 cup organic evaporated cane sugar
4 tablespoons organic butter
1/2 teaspoon organic vanilla extract (gluten-free)

Recipe: Preheat oven to 350 degrees F.

In a food processor, grind almonds into small pieces, (but be careful not to process too long or it will get pasty). Place nuts into a large bowl. Then grind coconut flakes into small pieces (or use shredded coconut instead, and do not process). Add coconut, brown rice flour and salt to the almond pieces; combine well.

In a medium sized heavy saucepan over medium heat, combine cream, sugar and butter; heat to boiling until sugar melts completely. Continue boiling mixture for 5 minutes, stirring constantly to insure it does not burn.

Remove from heat and stir in vanilla, being careful, as it will splash and sputter! Add sugar mixture to the nuts and stir to combine well.

Spoon mixture using a heaping tablespoon onto a baking mat or parchment lined baking sheet. Spread to a thickness of no more then 1/4″ and shaped into a circle, as they will not spread.

Bake at 350 degrees F. for 8-10 minutes or until golden brown. Let cool on baking sheet or they will fall apart. When cool, transfer to a serving platter and Enjoy!

Recipe submitted by Deanne, Glendale, AZ

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Gluten Free Pumpkin Delight Muffins

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

7 eggs
1/2 cup coconut milk*
1/2 cup maple syrup
1 cup pumpkin puree
1 teaspoon vanilla
3/4 cup coconut flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup nuts (I used walnuts and almonds)
10 dates
1 tablespoon date sugar
1 tablespoon finely shredded, unsweetened coconut
1 teaspoon cinnamon

Beat your eggs, Then whip in remaining wet ingredients. Set aside.

In another bowl mix the coconut flour, baking powder, cinnamon and salt. Then add the dry to the wet and mix really well.

Now in your food processor add remaining ingredients. Process until it looks like a crumb mixture, don’t go too long or you’ll end up with a nut butter!

Now, on a table you should have your batter, your toppings, and some pure fruit blackberry jam. You will also need muffin pans and liners.

Preheat your oven to 350 degrees.

Now, in each liner (which you can grease if you want, the batter is sticky) put one tablespoon of batter. Then in the middle put a teaspoon of blackberries, then another tablespoon of batter on top, and finally sprinkle the nut topping on.

Bake for 25 minutes and then let them cool.

While they are cooling melt some dairy-free dark chocolate and then drizzle over your muffins with a spoon.

And then sprinkle on some unsweetened coconut flakes!

And then….ENJOY!!!

Recipe submitted by Junior Chefs, Deer River, MN

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

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Apple Coconut Carrot Bran Muffins

photo by recipe author

Wholesome, moist and delicious, these are wonderful with a glass of milk for breakfast or a quick, satisfying snack. Also a great way to sneak some extra veggies and fruit into your kids unawares. 😉 These freeze and reheat beautifully for make-ahead convenience.

Servings: 12-15
Preparation Time: 30 minutes

1 cup whole wheat flour
1 cup unprocessed oat bran
1 1/4 teaspoon baking soda
1/2 teaspoon salt
2 soy-free eggs
6 tablespoons honey
2 tablespoons molasses
3/4 cup milk
1/4 cup coconut oil, melted
1 cup finely grated carrots
1/2 cup grated or diced baking apples (such as Granny Smith)
1/2 cup shredded coconut or coconut flakes
1/2 cup chopped walnuts (optional)

Preheat oven to 350.

Sift together dry ingredients. In a separate bowl, beat eggs, then whisk in honey, molasses, milk and oil, in that order. Make a well in dry ingredients, pour liquid into the well and stir with a fork or whisk just until combined. Add carrots, apples, coconut and walnuts (if desired).

Pour into greased or paper lined muffin pans, filling each cup about 3/4 full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.

Serve warm with butter and a glass of cold milk – yum!

Recipe submitted by Lydia, Salem, VA

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Coconut Meringue Cream Pie

photo by recipe author

Servings: 8-10
Preparation Time: 30 minutes

1 coconut oil pie crust, pre-baked and cooled
1 1/4 cups whole sugar
1/4 cup wheat flour
1 teaspoon salt
3 cups milk (or 2 cups milk and 1 cup coconut milk*)
4 eggs, separated
1 teaspoon vanilla
1 1/2 cups dried coconut

1. In large saucepan, combine sugar, flour and salt. Add milk and whisk to combine. Cook over medium heat until beginning to simmer, stirring constantly. After the mixture begins to simmer, cook an additional 2 minutes.

2. In a medium bowl, slightly beat egg yolks. Slowly add one cup of the hot milk mixture to egg yolks and stir to temper them. Add eggs back into saucepan and simmer 3 minutes. Stirring constantly.

3. Add coconut and vanilla and stir. Pour into pie crust and refrigerate overnight.

4. Serve with whipped cream and garnished with toasted coconut. Alternately, pie can be topped with meringue: whip remaining egg whites until soft peaks form. Add two teaspoons of sugar and continue to whip until stiff peaks form. Top pie and bake 7-8 minutes in a 400 degree oven, until slightly browned.

Recipe submitted by Tammy, Union City, TN

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

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