gluten free bread

Grain Free Coconut Cinnamon Bread

photo by recipe author

Servings: 10
Preparation Time: 12 minutes

1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
2 teaspoons honey
3 pastured eggs
1 teaspoon vinegar
1/3 cup pure sour cream or coconut milk*
3 tablespoons coconut oil
2 tablespoons water

Preheat oven to 350° F.

Oil loaf pan and line the bottom of the pan with parchment paper. Mix dry ingredients with whisk until well blended. Add remaining ingredients and combine well. Taste for sweetness and adjust if needed. Let stand 3 minutes and then blend again.

Spread batter into prepared 8″ x 2″ x 2 1/2″ loaf pan. Bake for 25-30 minutes or until toothpick inserted into the center comes out clean. Cool on wire rack.

Enjoy sliced and warm with grass-fed butter or coconut oil. Keep stored in refrigerator.

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

Sharla from Boise, ID won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten Free Chocolate Almond French Toast

photo by recipe author

Servings: 4-5
Preparation Time: 20 minutes

French Toast:

3/4 cup milk of choice*
1-2 eggs
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cinnamon
1 tablespoon Heavenly Organics Whole Cane Sugar
pinch Himalayan pink salt
2-3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
8 slices gluten-free bread**

Chocolate Sauce:

1/4 cup chocolate chips
1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil
2 drops almond extract

Combine milk, eggs, vanilla extract, almond extract, cinnamon, sugar, and salt together in a bowl and whisk very well until emulsified. Pour on a deep plate and dip bread in, gently coating both sides. Fry in a skillet with a little bit of coconut oil on medium high, flipping once it’s turned golden brown. Continue to coat the pan with oil before each new batch of toast. Keep finished french toast warm in an oven on low while you finish cooking the rest.

In a small heatproof bowl in the oven, warm chocolate chips and coconut oil until just melted. Mix together and add 2 drops almond extract. Drizzle over french toast, enjoy!

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

**Make your own homemade gluten-free bread following this recipe here – Gluten Free High-Protein Coconut Flour Breadmaker Bread

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten Free Zucchini Bread

photo by recipe author

Servings: 12
Preparation Time: 1 hour

1/2 cup coconut flour
1 cup cashew meal, or almond flour*
1 tablespoon ground Ceylon cinnamon
2 teaspoons baking soda
1/2 teaspoon sea salt
2 eggs
1 tablespoon vanilla
1/3 cup raw, organic honey
1/4 cup grass-fed butter or ghee, melted
1 cup finely grated, organic zucchini
1/2 cup mini chocolate chips, optional

Preheat oven to 350 °F

Grease a glass loaf pan or muffin liners. In a small bowl, combine both flours, cinnamon, baking soda, and salt.

In a large bowl, using a whisk or a hand mixer, combine eggs, vanilla, honey, melted butter/ghee, and zucchini.

Add the dry mixture to the wet ingredients. Mix just until smooth. Do not over mix, it will start to separate. Pour batter into greased pan, or muffin liners.

Bake loaf for 60-65 minutes, or until toothpick comes out clean. Alternately, bake muffins for 30-35 minutes.

Allow to cool before serving. Stores well in fridge.

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

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your coconut recipes and photos!