Gluten-free

Gluten Free Coconut Flour Orange Cake with Coconut Oil Frosting

Gluten Free Coconut Flour Organic Cake

Photos by recipe author

Preparation time: 15 minutes
Servings: 5-8

I give you a method for melting the coconut oil while greasing the pan, saving you a dish. You can certainly melt the coconut oil in one pan and grease the pan separately. Also, I add the coconut oil last just in case it is still pretty warm. The eggs already mixed with the other ingredients provides a bit of a buffer in case the oil is still too warm. Scrambled egg cake is not what we’re after here.

1/4 cup coconut oil
6 eggs, at room temperature
1/4 cup coconut milk*
6 tablespoons raw honey
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1/2 cup coconut flour
1/2 teaspoon baking powder (aluminum free)
1/2 teaspoon salt
juice of 1/2 medium orange

Preheat the oven to 350 degrees. Measure out coconut oil and place in an 8″x8″ pan. Place the pan in the oven to melt the coconut oil.

While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together.

Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and salt. Stir the dry ingredients into the wet.

Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone.

Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack.

After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice.

Orange Coconut Oil Frosting

Be sure to melt your coconut oil in a glass bowl. I do this by putting the bowl over a small pan of simmering water.

1/2 cup coconut oil, melted in a glass bowl
9 drops of liquid stevia (alternatively, you could use a couple of teaspoons of raw honey
1 packed teaspoon orange zest
1/2 teaspoon vanilla extract
pinch of salt

Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy.

At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it.

Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.

*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.

Recipe submitted by Shannon, Dexter, MI

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Gluten Free Chocolate Coconut Protein Bars

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

I recently made these Chocolate Coconut Protein Bars, and they were pretty good! The triple amount of coconut provides the energy element, and the protein powder gives you the protein. It’s the best of both worlds; energy and protein rolled into one bar. Why make both a protein and energy bar when you can have them both in one?

The bars were pretty delicate. If you want them moister you could add another egg or more oil if you wanted a higher oil serving. Either way, this recipe is pretty forgiving so feel free to play around with it a bit until you get the desired texture and results. I made a half batch and pressed it into a greased square glass pan and then cut it into bars. That way it comes out looking more like a bar instead of a cookie or something.

The bars are very filling; you can only eat so much. The chia seeds expand in your stomach and give you that “full” feeling pretty quickly, which is a good thing.

Be sure to check the recipe out, and comment if you have any questions or comments of your own.

Enjoy everyone!

Sarah

Chocolate Coconut Gluten Free Protein Bar

1/2 cup coconut oil
2-4 tablespoons sweetener of your choice (ex: whole sugar, maple syrup, honey, etc.)
4 eggs
4 tablespoons cocoa powder
1/2 teaspoon vanilla, optional
1/8 teaspoon salt
1 cup grated or flaked dried coconut, unsweetened
1/2 cup chia seeds
1/2 cup chocolate whey powder, optional
1 cup coconut flour

Preheat oven to 375. Grease cookie sheet(s) with extra coconut oil.

Melt oil if needed and in a large bowl stir in remaining ingredients with the oil until well blended. Place spoon sized mounds unto prepared cookie sheets and pat down slightly into bars.

Bake in preheated oven for 14-15 minutes. Don’t overcook.

Recipe submitted by Virginia, Circle, MT

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Coconut Pumpkin Custard

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 5
Preparation Time: 8 minutes

Coconut oil
3 large eggs
1 (15 oz.) can pumpkin puree
14 oz coconut milk*
2 tablespoons honey (or to taste)
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Toasted coconut, optional
Whipped cream, optional

Preheat oven to 350 degrees F. Lightly grease 5 8 oz custard cups/ramekins with coconut oil.

Whip the eggs with a whisk or a blender until smooth. Add remaining ingredients and whisk/blend until smooth and well mixed.

Divide batter between the 5 prepared ramekins. Set the cups into a large baking pan. Fill with 1/2 inch of water.

Bake for 40 minutes (or until knife inserted in middle comes out clean).

Cover each with foil and refrigerate until completely cooled. Top with whipped cream and toasted coconut to serve.

*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.

Recipe submitted by Carole, Lakewood, CO

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Coconut Tomato Brown Rice

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 2-3 servings
Preparation Time: 3 hours (or overnight), 10 minutes

2 cups brown rice
1 cup coconut milk*
1 medium tomato chopped
1 teaspoon ground black pepper
1 clove garlic, mashed
4 cups water
2 tablespoons virgin coconut oil
Salt, to taste

Soak brown rice for 3 hours or overnight

In a large saucepan, bring coconut milk, tomato, pepper, and garlic to a boil over medium heat. Cover and simmer for 10 minutes. Add water and coconut oil and bring to a rolling boil.

Drain the rice and add it to the mixture. Boil on medium high to high heat for 25 to 40 minutes until tender or all the water drains from the rice. Add salt to taste and serve.

*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.

Recipe submitted by Marie, West Palm Beach, FL

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Coconut Flour Grapefruit Pound Cake (Gluten Free)

Gluten Free Coconut Flour Grapefruit Pound Cake

Photo by Recipe Author

This coconut flour pound cake recipe is wonderfully delicate and moist. The grapefruit juice and yogurt combined really gives the cake a sweet, yet tart flavor. It would be just as delicious with lemon, lime, or orange juice/zest.

Servings: 8-10 (1 loaf)
Preparation Time: 15 minutes

5 eggs
2 to 4 tablespoons raw honey (sweeten to your taste)
1/2 teaspoon vanilla extract
1 cup whole milk yogurt
2/3 cup freshly squeezed grapefruit juice
zest of 1 large grapefruit (about 3 teaspoons)
1/2 cup (1 stick) butter, melted
2 teaspoons baking powder
1/4 teaspoon salt
1 cup coconut flour, sifted

Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan with coconut oil, line the bottom of the loaf pan with parchment paper. Grease, with coconut oil, and flour the pan using coconut flour.

In a large bowl beat the eggs with an electric mixer; next add the honey, vanilla, yogurt, and grapefruit juice and zest, mix until combined. Add the melted butter in a constant stream, mixing continuously.

Using a spoon or spatula fold in the dry ingredients to the wet – baking powder, salt, and sifted coconut flour. Mix well after each addition.

Bake for 45 to 55 minutes, until a toothpick inserted in the center of cake comes out clean. Let cake cool for 5 minutes in pan. Invert on a cooling rack and let cool completely……if you can wait that long 🙂

Recipe submitted by Shannon, Fort Worth, TX

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Coconut Flour Cocoa Banana Muffins (Gluten Free)

Gluten Free Coconut Flour Cocoa Banana Muffins

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Coconut flour muffins don’t always have to be dense and heavy. These chocolaty muffins are light, fluffy and moist. They’re something of a cross between a muffin and cupcake, and are sure to become a favorite! The muffins are best served warm and to reheat them simply place back into a preheated oven for a few minutes until they’re warmed through.

Servings: 16 muffins
Preparation time: 13 minutes

1 cup coconut flour
2/3 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt, omit if using salted butter
12 tablespoons butter (1 1/2 sticks), softened
3/4 cup granulated sugar
1/2 cup brown sugar
6 large eggs
3 very ripe bananas, mashed
1/2 cup + 2 tablespoons sour cream

Preheat oven to 350 degrees F. Line muffin pans with paper liners or grease with coconut oil.

Sift coconut flour, cocoa, baking soda and salt (if using) into a bowl. Set aside.

Combine butter and sugars in an electric mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Beat eggs in one at a time, mixing well after each addition. Mixture will look somewhat “watery”. Scrape bowl down with a large rubber spatula if/as needed.

On low speed, beat about half of the cocoa mixture into the butter mixture. Stop mixer and scrape bowl and paddle down with rubber spatula. Add mashed bananas and sour cream and mix well. Beat in remaining cocoa mixture and scrape bowl and beater down again.

Remove bowl from mixer and give the batter once last stir with the spatula. Batter will be thick.

Fill muffin tins full (or almost full) with batter and bake until risen and firm to the touch, 24-30 minutes. If a toothpick is inserted into the center it should come out almost clean but with a few tiny crumbs attached.

Let muffins cool in pans for 2-3 minutes before moving to a wire rack. Enjoy!

Recipe courtesy Sarah Shilhavy

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Flourless Coconut Pancakes (Gluten Free)

Gluten Free Flourless Coconut Pancakes recipe photo

Gluten Free Flourless Coconut Pancakes
with lemon curd and berries

Photo by Recipe Author

Preparation time: 5 minutes
Servings: 8 medium sized pancakes

2 large eggs
1/4 cup heavy cream
2 tablespoons melted butter
1 teaspoon sugar (optional)
pinch of salt
1/2 teaspoon baking powder
3/4 cup finely ground shredded (desiccated) coconut*

1. Combine the eggs, cream, butter, sugar, and salt in a medium sized bowl.

2. In a separate bowl, mix the baking powder and ground coconut.

3. Add the dry ingredients to the wet and mix gently until completely incorporated.

4. Heat a heavy bottom skillet over medium heat and melt a bit of butter or coconut oil.

5. Spoon batter into skillet, making one or two at a time. Take care to not let pancakes run into each other. Let cook until edges start to frill and brown, then flip gently once and let cook for another minute on other side.

6. Remove to serving dish and enjoy immediately as you would traditional pancakes.

Note: Leftover pancakes will keep in the fridge if covered with plastic wrap but will lose quite a bit of their “fluffiness.” Definitely better if consumed right away.

*To grind coconut simply place in a strong blender and blend until powdery and fine.

Recipe submitted by Alejandra, New York, NY

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Gluten-Free Coconut Flour Berry Crepes

Gluten-free Coconut Flour Berry Crepes

Photo by recipe author

These berry crepes make a healthy breakfast, brunch or dessert. They are super yummy…and good for you too!

Servings: 6
Preparation time: 12 minutes

2 eggs
2 tablespoons coconut oil, melted
Stevia liquid drops, to taste (I use about 10 drops)
1/4 teaspoon vanilla extract (can substitute almond extract)
1/8 teaspoon salt
2 tablespoons coconut flour, sifted
small pinch of nutmeg
pinch of cinnamon
1/3 cup whole milk (can substitute regular coconut milk*)
1-1/2 cups blueberries (or other berries)
Whipped cream

In a medium bowl with a wire whisk, beat together the eggs, oil, stevia, vanilla, and salt. Mix in sifted coconut flour, nutmeg and cinnamon; stir in milk.

Heat an 8-inch skillet over medium heat. When hot, melt a tiny pat of butter, coconut oil or palm shortening in the pan. Pour 1/8 cup of batter in the skillet and swirl around in pan until a thin layer of batter covers the bottom. The crepe should be about 6-inches in diameter.

Cook 1-2 minutes, or until batter is bubbly and cooked around the edges. Flip the crepe and cook the other side for 1-2 minutes more, or until done.

Fill the crepes with the berries, top with a little whipped cream (see recipe below), and if you wish a light dusting of coconut flour.

Makes about 6 crepes.

Homemade Whipped Cream

1/2 cup heavy cream
1/2 teaspoon vanilla
Liquid stevia or sugar

In a medium bowl (stainless-steel is preferable), whip heavy cream until stiff peaks are just about to form. (You can do this by hand with a wire whisk, or with an electric mixer; just make sure the beater and bowl are clean and cold for best results.) Beat in vanilla and sweetener until peaks form. Do not over-beat or the cream will become lumpy (and you will actually have butter).

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

Recipe submitted by Shannon, Fort Worth, TX

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