Coconut Flour

Gluten Free Coconut Dishpan Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

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
2 eggs
3 1/2 cups gluten free flour mix*
1 teaspoon baking soda
1 cup dried, unsweetened flaked coconut
1 cup corn flakes cereal
1 cup chocolate chips or chopped nuts of choice
1 cup rolled oats (Optional – leave out for gluten free)

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 eggs 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).

*Gluten Free Flour Mix

2 cups plus 4 teaspoons brown rice flour
1/4 cup tapioca flour
1/2 cup corn starch
1/2 cup plus 2 tablespoons coconut flour
2 teaspoons xanthan gum

Mix together until very well blended and use as directed.

Submitted by Sarah Shilhavy

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Herbed Gluten Free Coconut Flour Pizza Crust

Herbed Gluten Free Coconut Flour Pizza Crust with no toppings

Herbed Gluten Free Coconut Flour Pizza Crust pizza slice with toppings recipe photo

Herbed Gluten Free Coconut Flour Pizza Crust slice with toppings

Prepared by Sarah Shilhavy, Photos by Jeremiah Shilhavy

Servings: 1 small pizza
Preparation Time: 20 minutes

3 eggs
1 clove garlic, crushed or minced
1 cup whole milk or coconut milk
1/2 cup coconut flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil

Preheat oven to 375 degrees F.

Beat eggs in a medium sized bowl. Mix in milk and garlic.

Add remaining ingredients and beat into the milk mixture. The dough will be thinner in consistency then regular dough (more like a batter). Add just a bit more coconut flour if needed. The dough needs to be spreadable and thin but not extremely liquid-y like pancake batter.

Spread thinly and evenly on a pizza pan or cookie sheet lined with greased parchment paper (parchment paper is a must require!! This sticks terribly!).

Bake for 12-20 minutes in preheated oven. Crust is done when fully cooked through and bottom edges begin to brown.

Remove crust from oven and turn over. Carefully peel parchment paper from the bottom of the crust and place crust back on parchment paper with the bottom side up.

Top your pizza with sauce and whatever else you would like. Bake for another 5-10 minutes, depending on the toppings.

Recipe submitted by Jennifer, Bellingham, WA

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Coconut Flour Oatmeal Raisin Cookie Balls

I like oatmeal cookies. Do you?

This recipe was delicious. Very different, yes, but still delicious.

The strangest thing about them is that they go into the oven and come out of the oven looking pretty much the same way as they did when they went in. I was already expecting that after looking the recipe over, but it was still strange to see the un-melted toasting cookie balls grinning at me every time I walked by the oven.

When mixing the dough, don’t worry about the texture not being “right”. It’ll form itself into a sticky-ish almost crumbly looking mixture, but that’s normal. Don’t panic and throw it out, ’cause you’ll just end up with the same results when you start over.

The nice thing about this dough is that you can mix for as much as you need to. Coconut flour (unlike wheat flour) will not become glutinous after a lot of mixing. So there’s no worry about tough cookies.

After you’ve mixed the dough, you can shape it into tablespoon sized balls using a measuring tablespoon as a guide or a small cookie scoop. Your choice. I liked using my hands.

I liked the idea of keeping the cookies in a ball, but if you want the traditional flat round just press each ball down flat with your hand (but not too flat) and bake for about 6 minutes. Just keep an eye on them, they’ll bake pretty quickly.

The texture of the cookies was a little different too. They have a buttery, soft inside with a slightly crisp, almost flaky outside. Sounds good, doesn’t it?

Enjoying cookies,

Sarah

Coconut Flour Oatmeal Raisin Cookie Balls

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Coconut Flour Oatmeal Raisin Cookie Balls

Servings: approximately 25-27 cookies
Preparation Time: 20 minutes

1/2 cup (1 stick) + 6 tablespoons grass-fed butter, softened
3/4 cup firmly-packed raw organic sugar
2 eggs
1 teaspoons organic vanilla extract
1 1/2 cups coconut flour
1 teaspoon baking soda
1 teaspoon ground garam masala or ground cinnamon
1/8 teaspoon salt
3 cups rolled oats
1 cup organic dark or golden raisins

Heat oven to 350 degrees F. In large bowl, beat butter and sugar on medium speed with an electric mixer until creamy. Add eggs and vanilla; mix well.

In a separate bowl combine coconut flour, baking soda, garam masala or cinnamon and salt. Add oats and raisins; mix until thoroughly combined. Then combine dry ingredients with the creamed sugar/egg.

Beat on low speed until well incorporated. (The mixture will have an oddly loose consistency due to the lack of liquid in this recipe, but fear not.)

Roll cookie dough into balls, using approximately 1 tablespoon of dough per ball. Place each dough ball on an ungreased cookie sheet.

Bake 10-12 min. (depending on your oven) until the cookies are golden brown on top. Remove from over, break one open and check the center. If the test cookie seems undercooked in the middle, return the baking sheet to the oven for 2 more minutes, being careful not to let the bottoms burn.

Remove the cookies from the oven, let cool for 1 minute on the cookie sheet. Transfer cookies to a plate or wire rack and cool completely.

Store in a zipper bag or tightly-covered container. These will keep for 7-10 days but mine never last that long!

Recipe submitted by DH, Baltimore, MD

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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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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 Chocolate Chocolate Chip Pancakes

Photo by recipe author

Servings: 4
Preparation Time: 20 minutes

5 eggs, separated
5 tablespoons butter, melted
1/3 cup milk
2 tablespoons honey, melted if needed
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup coconut flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 cup chocolate chips, plus more for topping pancakes
Palm shortening or coconut oil

Beat egg whites until soft peaks form. Separately, beat egg yolks until foamy. Fold together, along with melted butter, milk, honey, salt, and vanilla. Whisk in coconut flour, cocoa powder and baking powder. Stir in chocolate chips.

Heat a pan coated with needed amount of palm shortening or coconut oil. Spoon 1/4 cup of batter onto the pan. Allow to cook for 3 minutes or so and carefully flip. Allow to cook for 2-3 minutes more or until cooked through. Repeat with remaining batter.

Serve with toppings such as peanut butter, maple syrup, and whipped cream, and top with additional chocolate chips. Makes about 9 pancakes.

Recipe submitted by Alta, Dallas, TX

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Gluten Free Lemon Roulade

Gluten Free Lemon Roulade made with coconut flour

Photo by recipe author

This recipe is done in 3 parts. Making the Lemon Curd can be done up to a week in advance.

Servings: 8
Preparation Time: 45 minutes

Lemon Curd:

grated zest and juice of 3 lemons
1/4 cup raw honey
1 tablespoon arrowroot powder (or other starch)
1 tablespoon water
2 egg yolks
4 tablespoons butter

Lemon Roulade Sponge Cake:

4 eggs, separated
2 oz (1/4 cup) raw honey
Grated zest of 2 lemons
1 teaspoon pure vanilla extract
1/4 cup ground almonds
3 tablespoons sifted coconut flour
3 tablespoons organic powdered sugar, for dusting

Lemon Cream Filling:

1 cup heavy cream
4 tablespoons lemon curd

Part 1: Making the Lemon Curd

Put the grated zest and juice into a pan honey. Bring to a boil, stirring until the honey has mixed in with the lemon juice.

Mix the arrowroot and water to a paste and add to the lemon/honey mixture. Remove pan from heat and beat in egg yolks.

Return to low heat and mix for about 2 minutes and then remove from the heat again. Gradually beat in butter. Pour into a mason jar, or other sterilized jar, cover and seal. Let the curd cool, then chill.

Part 2 – Making the Lemon Roulade Cake

Preheat the oven to 375F. Grease a 13 x 9-inch jelly roll pan and line with parchment paper.

In a large bowl, beat the egg yolks with 1 oz (1/8 cup) raw honey until light and foamy. Beat in the lemon zest and vanilla extract, then lightly fold in the ground almonds and coconut flour using a rubber spatula or large metal spoon.

Beat the egg whites in a clean bowl until they form stiff, glossy peaks. Gradually beat in the remaining 1oz (1/8 cup) of raw honey to form a stiff meringue. Fold in 1/3 of the meringue at a time into the egg yolk mixture. Do not over-fold, just enough to incorporate.

Pour into the prepared pan, level the surface, and bake for 10 minutes, or until risen and spongy to the touch. Cover loosely with parchment paper and a damp dish towel. Let the cake cool in the pan.

Part 3 – Making the Lemon Cream Filling

Whip the cream in a stand mixer just until medium peaks form. Lightly fold in 4 tablespoons of the lemon curd.

Assembly:

Sift the confectioners sugar onto a piece of parchment paper and turn the sponge onto it. Peel off the lining paper and spread the lemon curd cream over the surface of the sponge, leaving a border around the edge. Using the paper underneath as a guide, roll up the sponge from one of the long sides.

Place on a serving platter with the seam underneath and serve.

Recipe submitted by Diana, Des Moines, IA

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