Coconut Flour

No-Bake Chocolate Coconut Energy Bars

Photo by recipe author

Servings: 16
Preparation Time: 25 minutes

1 cup raw sunflower seeds
1 cup raw pecans
4 tablespoons Coconut Oil
1/2 cup coconut flour
4 tablespoons honey or enough to sweeten
3/4 cup raisins
1/2 cup raw sunflower seeds
1 tablespoon vanilla extract
Dried, shredded coconut

Chocolate Sauce Ingredients:

4 tablespoons coconut oil
8 tablespoons cocoa powder
2-3 tablespoons honey

Grind up 1 cup of sunflower seeds and the cup of pecans in food processor or coffee grinder and pour into bowl. Add coconut oil, coconut flour, honey, raisins, vanilla flavoring, 1/2 cup sunflower seeds and mix all together. Pour into square casserole dish and press mixture down firmly.

Sauce:

In small saucepan, melt 4 tablespoons coconut oil and mix in cocoa and honey until thickened. Pour chocolate sauce on top and sprinkle with shredded coconut. Refrigerate for about 25-35 minutes. Cut up into squares and enjoy!

Recipe submitted by Melinda, Albany, GA

Submit your recipe here!

No-Bake Chocolate Chip Peanut Butter Balls

Photo by recipe author

Servings: Approx. 16, or more depending on size
Preparation Time: 10 minutes

1/2 cup peanut butter
1/4 cup chocolate chips
3 tablespoons honey
3 tablespoons coconut flour

Thoroughly mix all ingredients together in a bowl. If the mixture is too sticky, add more coconut flour; if it’s too dry, add more peanut butter.

Roll into peanut butter mixture into small balls using your hands or a cookie scoop. Store in the refrigerator.

Recipe submitted by Lindsey, Denver, CO

Submit your recipe here!

Gluten Free Chocolate Brownies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 24 brownies
Preparation Time: 15 minutes

1 cup (2 sticks) salted butter
7 oz extra dark (Panama) chocolate
1/4 cup coconut flour
1/4 cup brown rice flour
1/4 cup tapioca flour/starch
1 teaspoon xanthan gum
5 eggs
3/4 cup brown sugar
3/4 cup granulated sugar (or all brown sugar)
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease a 9×13 inch pan with coconut oil.

Melt chocolate and butter together over very low heat, stirring occasionally until melted and smooth. Remove from heat.

In a small bowl, mix flours and xanthan gum together.

Whisk eggs, sugars, and vanilla extract together. Slowly whisk in the chocolate mixture until well blended.

Using a rubber spatula, stir the flour mixture into the chocolate mixture until well blended and smooth.

Pour batter into prepared pan and bake in preheated oven for 15-20 minutes, or until center is firm. Let cool for a couple minutes then cut and serve.

Recipe submitted by Sarah Shilhavy

Submit your recipe here!

Coconut Flour Oat Pancakes

Photo by recipe author

Servings: 2
Preparation Time: 20 minutes

1/4 cup coconut flour
1/2 cup oatmeal
1/2 cup coconut milk*, or as needed
1 egg
Pinch of salt
Coconut oil for cooking
Organic maple syrup, grass-fed butter, and shredded coconut for topping

In a small bowl, whisk together coconut flour, oatmeal, light coconut milk, egg, and salt.

Over medium heat, heat 1 teaspoon coconut oil in a pan. Add 1/4 of the coconut flour mixture to the pan, and cook until bottom is set. Flip and cook until other side is done as well.

Remove from the pan to a plate and repeat for the rest of the batter. Top with grass-fed butter, organic maple syrup, and shredded coconut.

Recipe submitted by Evan, Marlborough, MA

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Submit your recipe here!

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

Submit your recipe here!

Savory Cheese Scones with Coconut Flour

Scones are such a delicious treat for breakfast or lunch…or dinner. It’s more of a breakfast pastry though, and can be either sweet or savory. I have a savory recipe for you today.

The key to keeping these scones fluffy, tender and moist is in minimal handling of the dough. Cut the very cold butter in just until it is in pea size-ish clumps, not until the flour looks like crumbs. Work the dough just until the excess flour is incorporated, adding a bit of milk if needed.

My scones are never dry. These scones are moist, tender, fluffy, and sooo cheesy! They’re delicious! The not-so-secret ingredient in this recipe is the sour cream. It keeps the scone just as described.

I’ve added coconut flour for extra flavor and fiber. You can use whole wheat pastry flour in place of the all purpose flour if you like. The best results I’ve had were when I used one cup of the whole wheat and a half cup of the all purpose. But it’s totally up to you: give or take. Just keep in mind that when you use whole wheat flour, you’ll have to increase the amount of milk, as it’s a pretty thirsty flour.

Oh, and a tip for getting the butter really cold? Stick it in the freezer for a few minutes. Do that first thing, even before you preheat the oven. By the time you’ve preheated the oven, assembled your ingredients, and whisked the dry stuff together, it’ll be perfectly cold.

Humm….am I making this sound complicated? Seriously, it’s not! Scones are actually pretty easy to make – like baking powder biscuits. Baking powder biscuits are easy to make, right?

Right.

Well, that’s all for now. Have a question? Something to say? Drop me a comment below!

Sarah:)

Savory Cheese Scones with Coconut Flour

Savory Cheese Scones with Coconut Flour

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8 scones
Preparation Time: 15 minutes

1 1/2 cups all-purpose flour*
1/4 cup coconut flour
1 tablespoon sugar
4 1/2 teaspoons baking powder
5 tablespoons salted butter, very cold
5-6 ounces cheese, cut into tiny cubes
1/2 cup plus 2 tablespoons milk
1/3 cup sour cream
1 egg
1-2 tablespoons milk or water

Preheat the oven to 400 degrees F.

Whisk the flours, sugar, and baking powder in a medium sized bowl.

Cut butter in using a pastry blender or your hands just until it is in pea sized clumps (or a bit bigger, just don’t over-do it). Stir in the cheese cubes.

Mix the milk and sour cream together and pour into the dry ingredients all at once. Stir gently until blended. Add a bit more milk if needed. (You can knead the dough on a work surface instead of stirring in the bowl if desired. Either way, keep the handling of the dough to a minimum. Overworking the dough = yuck!)

Dump the dough unto a work surface while there is still a little un-absorbed flour left. Pat into a fat circle, flip over, and pat the circle out to 3/4-1/2 inch thickness. Cut into 8 wedges.

Arrange scones in a circle on an ungreased jelly roll pan, placing them fairly close together. Beat egg and milk/water together and brush over the scones. Let rest for 5-10 minutes.

Bake scones for 15-20 minutes, or until the tops and bottoms are a light golden brown. Enjoy while hot!

*You may use half or all whole wheat pastry flour for the all purpose. Add more milk as needed.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Wheat Free Coconut Pancakes

Photo by recipe author

Servings: Yields 5 palm-sized pancakes or 10 silver dollar-sized pancakes
Preparation Time: 10 minutes

1 banana
1 small apple (or 1/4 c applesauce)
1 tablespoons flax seeds
1/4 cup nut milk (I used vanilla almond milk)
2 tablespoons Tropical Traditions coconut oil
2 tablespoons Tropical Traditions coconut flour (or the flour of your liking; wheat, almond, rice, etc.)
1/3 cup rolled oats
Pinch cinnamon (and/or nutmeg)
Dash vanilla extract

Optional Add-In’s :

1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup more water or nut milk only if the batter looks too dry/thick.

Blend first 4 ingredients in a blender. Let this sit for 10 minutes or so while you’re getting the rest of the ingredients together. It will give the flax seeds time to gel, thereby producing an egg-like effect. The apple and banana help with this, too.

Add remaining ingredients and optional add-ins if desired and mix well.

After you have blended the ingredients, fry up the pancakes using 2 tablespoons coconut oil to fry with, about 4 minutes on the first side. Flip over and add 2 more tablespoons coconut oil and fry for 3 minutes or until done.

Recipe submitted by Averie, Phoenix, AZ

Submit your recipe here!

Making a Gluten Free Pizza Crust

Gluten Free Pizza
Crust – no toppings

Gluten Free Pizza with Gluten Free Pizza crust

Gluten Free Pizza
using the Gluten Free Crust

Prepared by Sarah
Shilhavy
Photos by Jeremiah Shilhavy

This pizza crust is really, really good. Even if you’re not gluten intolerant but love pizza, you’ll want to try it.

Just let me warn you: you can’t change any of the ingredients. That means every bit of cheese has to stay in as will the rest of the stuff. Why all the cheese? It’s the binder; the “flour” if you will. But don’t let the amount of cheese in the crust take anything away from the toppings. You’ll still need the same amount on top as you would any other pizza.

It’ll be easier if you use parchment paper in the recipe, but if you don’t have any on hand, that’s okay. Just brush or spray on a generous amount of the non-stick spray recipe I have below.

All that’s left is to watch the video below for a step by step tutorial and make this for an easy lunch or dinner today!

Have fun!

Sarah

Gluten Free Pizza Crust

Makes 2-4 servings

2 cups whole milk organic mozzarella cheese, shredded
2 large organic eggs
2 tablespoons flax meal
2 tablespoons coconut flour
1/2 teaspoon baking powder

Preparation:

Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.*

Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to 1/4 inch thickness on a baking sheet lined with one piece of parchment paper.

Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.

Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.

Recipe submitted by Lauren, Fort Myers, FL

*If you don’t have any parchment paper on hand mix together 1 cup minus 2 tablespoons of water and add 2 tablespoons of olive oil. Pour into a spray bottle and shake vigorously. Spray or brush unto baking sheet to coat generously.

Submit your recipe here!