Some of these I have made and have included some notes to indicate successes!
Coconut Flour Pancakes 2
Makes 610 pancakes (depending on how small you make them)
4 eggs, beaten and set aside
1 cup cream or coconut cream
1 1/2 teaspoons vanilla extract
1/2 cup coconut flour
2 tablespoons coconut sugar
1 1/2 teaspoon baking soda
1/4 teaspoon sea salt
coconut oil or butter for cooking
1. Mix eggs, cream, vanilla together. Set aside.
2. In a separate bowl, combine coconut flour, coconut sugar, baking soda and sea salt.
Slowly mix wet mixture into dry mix.
3. Heat griddle or frying pan to medium heat. Add ghee, coconut oil or butter.
4. Make pancakes using 2 tablespoons1/4 cup of batter at a time (smaller pancakes
are easier and will be less likely to fall apart when removing)
5. Cook for a few minutes on each side.
6. The pancakes should be slightly brown and dry on both sides.
Coconut Flour Pancakes Recipe 2
•5 eggs (free range if possible)
•1 cup of homemade applesauce (readers have verified that store bought (no sugar added!) and fresh raw applesauce also work)
•1/2 cup coconut flour (plus a little more if you need it to thicken)
•1 tsp baking soda
•Cinnamon to taste (optional)
•1/4 cup butter or coconut oil
•1 tsp vanilla (optional)
•favorite add-ins and toppings of choice (we like adding blueberries and topping with butter or homemade cream)
•2 T honey (optional)
1.Heat large skillet or pancake griddle
2.Mix all ingredients except any add-ins with blender, whisk or immersion blender and let sit 5 minutes to thicken.
3.Add berries, bananas, or other add-ins and mix by hand
4.Grease griddle or skillet with coconut oil or butter
5. Use a 1/4 cup measure to spoon pancakes onto cooking surface
6.Cook approximately 2-3 minutes per side until it bubbles and is easy to flip. These do take a little longer than “regular” pancakes, so don’t rush them!
7.Top with butter (it makes everything better!) and enjoy!
COCONUT FLOUR PANCAKES
Yield: Makes 8-10 – small pancakes
Serving Size: Serves 1-2 people
•2 tbsp extra virgin coconut oil
•1 tbsp raw honey
•3 large eggs
•1/4 cup coconut milk
•1/2 tsp vanilla extract
•1/4 cup coconut flour, sifted
cream of tartar
•1/8 tsp sea salt
1.Cream together the coconut oil and honey. Add the eggs one at a time.
2.Add coconut milk and vanilla. Mix until smooth.
3.Add coconut flour. Mix until smooth.
4.Lastly add cream of tartar, baking soda and salt.
5. Do not overmix. Overmixing will result in the baking agents (cream of tartar & baking soda) not working.
6.Use a laddle and pour small amount of batter into a crepe pan with grass fed ghee/butter etc on medium heat.
7.Flip once the bottom is light brown. The pancakes will not bubble as much as “regular” pancakes.
8.Serve immediately with a drizzle of maple syrup.
Coconut Flour Banana Pancakes
Author: Amy Darcy
Recipe type: Breakfast/Snack
Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Beautiful breakfast or afternoon snack!
•4 eggs (beaten)
•1 banana (peeled & mashed)
•1 tsp cinnamon
•1 cup light milk
•1 tsp vanilla paste or 2 tsp vanilla essence
•pinch of stevia
•½ cup coconut flour
•1 tsp baking soda
•½ tsp salt
•coconut oil for frying, 4 tbs
•fruit, maple syrup or honey to top
1.Whisk together eggs, banana, cinnamon, milk, stevia and vanilla.
2.In a separate bowl, stir together coconut flour, baking soda and salt.
3.Mix wet ingredients with dry ingredients.
4.Leave to set for 10 minutes.
5.Heat frying pan on medium and grease pan with coconut oil.
6.Using a large spoon place a few tablespoons of batter into the pan
and once it bubbles (about 3-5 minutes) flip and cook the other side until golden brown (this may be quicker than the first side, so check at 2 minutes).
7.For the second batch, wipe out the pan with paper towel and re- grease the pan with coconut oil and cook the next batch.
8.Serve with fruit (I used blueberries but any berries are great!) and honey or real maple syrup (if desired).
Smarter Mayo w/Coconut Oil
Time involved: 5 minutes total
Equipment needed: 1 mixing bowl
4 egg yolks
2/3 cup olive oil
2/3 cup coconut oil
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and black pepper
Whisk egg yolks together until smooth. Add in lemon juice, spices, and mustard. Thoroughly combine. Carefully add in the oils while whisking, starting with the olive oil. Only add in a drop of oil at a time, allowing it to fully emulsify before you continue pouring. Once the olive oil has been slowly added, do the same with the coconut oil.
Refrigerate, and then serve, or use as needed for up to one week.
Nutrition Facts (per serving):
Coconut Flour Bread
½ cup coconut flour
¼ teaspoon sea salt
¼ teaspoon baking soda
½ cup melted coconut oil
Preheat the oven to 350°F (175°C).
In a medium sized bowl, sift together the dry ingredients.
Slowly add the wet ingredients into the dry ingredients and stir until very smooth.
Grease a small bread pan and fill about ⅔ of the way full with batter. Bake for 40-50 minutes, or until a toothpick comes out clean.
Coconut Flour Crackers
These coconut flour crackers are not only easy to do but come out incredibly delicious even with the coconut flour ingredient. In fact, you can hardly tell the difference as the taste, crunchiness and texture is the same throughout. The only marked difference would be the fact that this recipe is gluten-free, making it much more healthy for you and the family.
– 1 organic egg
– ½ cup coconut flour
– Pinch of salt
– 2 tablespoon grass-fed butter
– 1 ½ cups shredded cheddar cheese
Preheat oven at 400 degrees F.
Using a high power blender or food processor, blend all ingredients together until they are well combined.
Spread cracker batter over a parchment paper lined cookie sheet. Place another piece of parchment paper on top of mixture and use a rolling pin to thinly spread batter. Gently pull off the parchment paper.
Bake crackers for 10 minutes. Take the crackers out of the oven and score them with a knife or pizza cutter.
Return to oven and continue to bake until they are lightly brown and crisp, 5-10 minutes.
Servings: about 32 crackers
Preparation Time: 30 minutes
Coconut Flour Bread Recipe
Author: The Coconut Mama
Serves: 1 loaf
▪6 Organic Eggs, at room temperature
▪½ Cup coconut oil, melted and cooled
▪1 Tablespoon Raw Honey (optional)
▪¾ Cup coconut flour
▪2 Tablespoons arrowroot powder (optional, makes a lighter loaf)
▪½ Teaspoon sea salt
▪1 Teaspoon Grain Free Baking Powder
1Preheat oven to 350 degrees.
2Use a medium/large bowl, mix eggs, coconut oil and honey (if using).
3Mix until all the wet ingredients are combined.
4Add coconut flour, arrowroot powder, baking powder and salt to the wet mixture and
mix until the batter is lump free.
5Allow the batter to sit for 5 minutes.
6Pour batter into a greased bread pan (I used a medium bread pan, 7⅜” x 3⅝” x 2″).
7Bake bread until the top is golden brown and a toothpick inserted into the middle comes out clean, about 35-40 minutes.
Coconut Flour Flatbread
Author: The Coconut Mama
▪1½ Tablespoons coconut flour
▪1 Tablespoon coconut oil, Melted
▪⅛ Teaspoon sea salt (Edit: The original recipe called for ¼ teaspoon of salt. After further testing we felt like less salt was needed.)
▪¼ Teaspoon Baking Powder – Here’s how to make homemade grain free baking powder
1Preheat oven to 350 degrees.
2Mix coconut flour, sea salt, and baking powder together until combined.
3Add egg and melted coconut oil and mix well.
4Let batter sit for a few minutes to allow the flour to absorb the liquid.
5Scoop half the batter on baking pan and use a spatula
to spread batter into a circle the size of a bun.
6Repeat using the rest of the batter. Bake for 10 minutes or until golden brown.
*This is bread I eat on a daily basis because it’s so quick to make. I add just a touch of honey to the ingredients. Make certain the batter is very loose as the bread will come out dry otherwise.
I find it easier to make two batches which can make 6 breads. The batter is divided into 6 portions. Then smoothed out into a round shape.
At that point I take a piece of wax paper and put it on top of the portions. Then I use a plastic cutting pad (any flat surface will do) to smooth and flatten the portions prior to putting in the toaster oven at 350º.
For me they come out the size just right for any number of combinations for a sandwich.
fried eggs, bacon, tomato, avocado slices, onion, salsa, you name it.
Gluten-Free Coconut Flour Bread Recipe
Total Time: 60 minutes
•1/2 cup coconut milk
•1/4 cup honey
•1 tablespoon vanilla extract
•1/4 cup coconut oil, melted
•3/4 cup coconut flour
•1/2 cup almond flour
•2 teaspoon baking powder
•1 teaspoon sea salt
•3/4 cup applesauce
1.Heat the oven to 350 F.
2.Place all ingredients in a food processor or blender and blend until smooth.
3.Pour mixture into a greased 9 x 5-inch loaf pan and bake for 40–55 minutes or until a knife inserted in the center comes out clean. Using a smaller pan will require a longer baking time and result in a thicker loaf.
GRAIN-FREE COCONUT ALMOND BREAD (Makes 1 loaf)
Barely adapted from: Nourished and Nurtured
1) 3/4 cup of desiccated coconut (or slightly more if batter is too liquid)
2) 1 cup of almond meal
3) 1/2 cup + 2 tablespoons of butter (140g)
4) 8 eggs
5) 1 tablespoon of mild-flavored honey (optional: if you prefer non-sweet bread, leave the honey out)
6) 1 1/2 teaspoon of apple cider vinegar
7) 3/4 teaspoon of salt
8) 1 1/2 teaspoons of baking powder
Coconut-Almond Flour Muffin in a Mug
Phases 2– 3 Serves
1 Prep time: 3 minutes
Cook time: 1– 2 minutes
1 tablespoon extra-virgin coconut oil, melted
1 tablespoon extra-virgin olive oil or macadamia nut oil
1 tablespoon coconut flour
1 tablespoon almond flour
½ teaspoon aluminum-free baking powder
Pinch sea salt, preferably iodized
1 packet stevia, or 2 teaspoons Just Like Sugar
1 tablespoon water
1 large pastured or omega-3 egg, lightly beaten
Place the ingredients in an 8- to 12-ounce microwave-safe mug, mixing well with a fork or spatula. Be sure to scrape the bottom and sides. Let it sit for a few seconds. Microwave on high for 1 minute plus 25 to 30 seconds. Using a pot holder, remove the mug from the microwave and invert, shaking out the muffin. Let cool for a couple of minutes before eating.
*This is an absolute favorite! You gotta try it. For a change try adding some blueberries, shredded coconut, even nuts. You’ll be in for a surprise!
Coconut Flour Cookies
Author: Empowered Sustenance
▪3 Tbs. coconut flour
▪2 Tbs. cold butter
▪1 Tbs. raw honey
▪Pinch of sea salt
1Preheat the oven to 365 degrees and line a baking sheet with parchment paper.
2Pulse all ingredients together in a food processor or blend with a pastry blender.
3The dough will be soft and slightly sticky.
4Divide into 8 small balls and flatten slightly on the baking sheet.
5Bake until the edges are light golden, about 9 minutes.
6These over bake quickly, so keep an eye on them.
7Let the cookies cool completely before removing from the baking sheet or they will crumble.
Coconut Flour NUT Cookies
•3/4 cup unsalted creamy almond butter
•1/2 cup organic coconut sugar
•2 tablespoons coconut oil, melted and cooled
•1/4 cup coconut flour (I used Trader Joe’s)
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•1/3 cup Republic of Cacao 72% Dark Chocolate Pieces
• Serves: 18-20 cookies
• Serving size: 1 cookie (based on 18)
• Calories: 119
• Fat: 8.5g
• Carbohydrates: 9.8g
• Sugar: 7.4g
• Fiber: 1.7g
• Protein: 3.5g
Recipe type: Cookies, Paleo
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
1Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
2In the bowl of a food processor, add in almond butter, coconut sugar and coconut oil; process until it comes together, about 1
minute. Add in eggs and process again. The dough will probably seize up at this point, but don’t worry that’s okay.
3Next, add in coconut flour, baking soda and salt; process again until a dough forms. Gently fold in chocolate chips.
4Use a cookie scoop to drop dough onto prepared cookie sheet. You can flatten dough with the palm of your hand if you’d like to have cookies like mine in the photo, or if you prefer, you can leave the dough as is and cookies will be a bit puffier.
5Bake for 8-10 minutes or until cookies turn slightly golden brown around the edges. Allow them to cool on cookie sheet for at least 5 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough. Makes around 20 cookies
Serves 10 Time involved: 5 minutes prepping; 5-10 minutes cooking; 2-4 hours refrigerating
Equipment needed: 1 small saucepan; 1 mixing bowl; 1 cookie sheet; parchment paper
2/3 cup coconut oil
2/3 cup cocoa powder
1/2 tsp vanilla extract
1/3 cup + 1 tbsp maple syrup
1/2 tsp salt
In a small saucepan over low heat, warm the coconut oil. Once melted, add in the remaining
ingredients. Stir until the ingredients are combined well. Then pour the mixture over a
cookie sheet lined with parchment paper.
Put the chocolate-covered cookie sheet in the refrigerator for 2-4 hours, or until the chocolate has set hard. Once the chocolate is completely hard, break it up into pieces. You can store the chocolate in a sealed container, and keep it refrigerated.
Nutrition Facts (per serving):
Coconut Oil Fat Bombs
These 5-ingredient coconut oil bombs melt in your mouth and pack a dose of energy!
2 cups shredded unsweetened coconut
1/3 cup coconut oil, melted
2 T raw honey
4 ounces raw dark chocolate chips
1/2 t vanilla bean powder, optional
In a blender, add shredded coconut, coconut oil, raw honey and vanilla bean powder. Blend until mixture is fine and crumbled.
Line a small baking sheet or plate with wax paper. Using a tablespoon-size measuring spoon, scoop mixture and form into small mounds, using your hands. Set onto wax paper. Place in freezer 10 minutes to set.
Using a double boiler, melt chocolate until smooth. Use a butterknife to drizzle coconut bombs with chocolate. Place back into refrigerator to set 10 minutes. Store in refrigerator.
Coconut Flour Bars
•1/4 cup melted coconut oil
•1/3 cup honey, agave nectar or maple syrup
•2 teaspoons vanilla extract
•2 eggs, slightly beaten
•¼ cup unsweetened almond milk
•1/2 cup coconut flour
•½ teaspoon baking soda
•¼ teaspoon salt
•3 oz Republic of Cacao 72% Dark Chocolate Pieces coarsely chopped
•1/2 cup coconut flakes, optional
1Preheat oven to 350 degrees F. Spray 8×8 inch baking pan with nonstick cooking spray.
2In a large bowl, whisk together coconut oil, honey, vanilla, eggs, and almond milk. In a separate medium bowl whisk together coconut flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined and batter is smooth. Fold in chopped chocolate, reserved a few tablespoons for sprinkling on top if desired.
3 Bake for 20-22 minutes or until edges are golden brown and knife comes out with a few crumbs attached. The batter may look like it’s not all the way cooked but it will be.
DO NOT OVERBAKE or it will result in dried out bars and no one likes that! I always bake mine for 20 minutes and don’t have any problems. Cool bars on a wire rack for at least 10 minutes so that they settle a bit, then cut into 16 squares. Enjoy!
I like to sprinkle extra dark chocolate chunks on top or melt a little extra chocolate and glaze it over the top of the bars. These are also especially delicious with a sprinkle of sea salt on top.
Coconut flakes are not included in nutritional information, but the chocolate is.
• Serves: 16
• Serving size: 1 bar
• Calories: 104
• Fat: 7g
• Carbohydrates: 10.3g
• Sugar: 7.6g
• Fiber: 1.8g
• Protein: 1.5g
Recipe type: Dessert, Paleo, Gluten Free
Prep time: 10 mins
Cook time: 20 mins
PALEO BLUEBERRY COCONUT SOUFFLÉ BAKE!
1 room temp eggs separate (1 egg yolks, and 1 egg whites)
0.25 whole egg (room temp)
0.19 cup coconut milk
0.75 tbsp butter or vegan/dairy free butter
0.75 tbsp coconut flour (thin or sifted)
0.06 tsp (a pinch) of salt
0.25 tsp vanilla
0.06 cup coconut sugar
0.31 cup blueberries
0.08 cup shredded coconut
powdered sugar and honey topping (optional)
1First, whisk your butter and milk in a small pot on medium low. Once blended together slowly add in your coconut flour. Stir until batter is form. Don’t over mix. Remove from heat and let cool.
2In a small bowl, combine your egg and egg yolks together, add your vanilla, salt, and fold in your milk/flour/butter mixture. Stir until smooth and set aside.
3Next, combine your egg whites in a mixing bowl. Beat on medium speed until foamy peaks start to form. Keep beating and slowly add in your sugar. Beat again.Set aside.
4Now go back to your egg yolk/flour mix bowl. Gently fold in 1/2 cup of your blueberries, then half your egg white mixture. Repeat again. Fold in another 1/2 cup berries, then rest of your egg white mixture and your coconut shavings.
5Mix gently and not to over mix.
6Pour batter into 9×9 greased baking dish.
7Bake at 375F Bake in middle rack until puffed and browned crust on top but still soft looking in center. This usually takes 16-18 minutes depending on oven. Try not to open the oven while cooking.
8Remove and add optional powdered sugar. Serve immediately into bowls or ramekins. Add extra berries, coconut, cream, or honey on top of each if desired.
This soufflé bake can be made earlier to save time. Just assemble up to 30 minutes before baking. Keep it covered with an upside large bowl. Make sure the batter doesn’t touch the bowl. Keep it out at room temperature until ready to bake.
If you are at altitude, your soufflé make take less time to bake.