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Coconut Flour Recipes

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  • Coconut Flour Recipes



    I found some recipes using Coconut Flour. Some of them use Sugar as the sweetener, it can replaced with Stevia.


    http://www.simplycoconut.com/Coco%20Flour%20Recipes.pdf


    If you have any CF recipes, please add them here.


  • #2
    1



    Dragonmamma's CF Pancake Recipe:


    8 eggs

    1/2 C coconut flour

    1/2 C full-fat coconut milk

    pinch of salt


    Mix in blender, let sit 5 minutes, then cook on pancake griddle with coconut oil. Can't get much easier than that, eh?

    Comment


    • #3
      1



      SassaFrass88's CF Bread:


      COCONUT BREAD


      Ingredients:

      3/4 cup coconut flour, 2 3/4 ounces or 80 grams

      1 teaspoon baking powder

      1/2 teaspoon salt

      6 eggs

      1/2 cup unsalted butter, melted, 4 ounces (I used Palm Oil)

      2 tablespoons granular Sweetener, honey, or other


      Sift the first 3 ingredients into a small bowl; set aside. In a medium bowl, whisk together the remaining ingredients well. Add the dry ingredients and whisk until the batter is smooth with no lumps. It will look a bit like cornbread batter. Spread in a greased 8x4" loaf pan and bake at 350 for 40 minutes. Remove from the pan and cool on a rack.


      Makes 12 servings

      Can be frozen


      * I used 2 tbsp of Erythritol here & Tropical Traditions Palm Kernal Oil, so here's Nutrition Data's analysis, per serving:


      Cals 171, Fat 10g, (Sat 8g), Sodium 159mg, Carbs 5g, Protein 3g.

      Comment


      • #4
        1



        CF Chocolate Cake from Dr.Mercola's website:


        http://www.mercola.com/products/coconut_flour.htm

        Comment


        • #5
          1



          not all PB freindly but if your a creative cook you can deal! xoxo Darlene


          Pancakes

          Ingredients


          2 eggs

          2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted

          2 tablespoons coconut milk or whole milk

          1 teaspoon sugar

          teaspoon salt

          2 tablespoons sifted TIANA Organic Coconut Flour

          teaspoon baking powder


          Method


          Blend together eggs, oil, coconut milk, sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 to 3 inches in diameter. Batter will be thick, but will flatten out when cooking. Makes about 8 pancakes.


          Pecan Pancakes


          Make Pancakes as directed above and add cup of chopped pecans.


          Blueberry Pancakes


          Make Pancakes as directed and, after mixing in the coconut milk, fold in cup of dry fresh blueberries.


          Banana Nut Bread


          Ingredients


          1 ripe banana, mashed

          8 eggs

          cup TIANA coconut milk

          cup brown sugar

          teaspoon vanilla extract

          teaspoon almond extract

          teaspoon salt

          cup sifted TIANA Organic Coconut Flour

          1 teaspoon baking powder

          cup pecans or walnuts, chopped


          Method


          Blend together mashed banana, eggs, coconut milk, sugar, salt, vanilla and almond extracts. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in nuts. Pour into greased 9x5x3 inch loaf pan and bake at 175C (350F) for 60 minutes. Remove from pan and cool on rack.


          Honey Muffins


          This is a basic coconut flour muffin recipe you can use to make a variety of muffins.


          Ingredients


          3 eggs

          2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted

          2 tablespoons TIANA coconut milk or whole milk

          3 tablespoons honey

          teaspoon salt

          teaspoon vanilla

          cup sifted TIANA Organic Coconut Flour

          teaspoon baking powder


          Method


          Blend together eggs, butter, coconut milk, honey, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Pour batter into greased muffin cups. Bake at 205C (400F) for 15 minutes. Makes 6 muffins.


          Brownies

          Ingredients


          1/3 cup TIANA Organic Virgin Coconut Oil or butter, melted

          cup cocoa powder

          6 eggs

          1 cup sugar

          teaspoon salt

          teaspoon vanilla

          cup sifted TIANA Organic Coconut Flour

          1 cup nuts, chopped (optional)


          Method


          In a saucepan at low heat, blend together butter and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175C (350F) for 30-35 minutes.


          Maple Pecan Cake


          Ingredients


          cup TIANA Organic Virgin Coconut Oil or butter, melted

          cup TIANA coconut milk

          12 eggs

          1 cup brown sugar

          1 teaspoon salt

          1 teaspoon maple flavouring

          1 cup sifted TIANA Organic Coconut Flour

          1 teaspoon baking powder

          cup pecans, finely chopped

          Frosting


          Method


          Blend together butter, coconut milk, eggs, sugar, salt and maple flavouring. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into a greased 11x7x2 inch or 9x9x2 inch pan. Fold nuts into batter. Bake at 175C (350F) for 35-40 minutes or until knife inserted into centre comes out clean. Cool and cover with maple frosting.


          Crepes


          Ingredients


          2 tablespoons sifted TIANA Organic Coconut Flour

          2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted

          2 eggs

          1 teaspoon sugar

          ? teaspoon salt

          1/3 cup whole milk


          Method


          Blend together eggs, oil, sugar and salt. Thoroughly mix in coconut flour. Stir in coconut milk. Heat 1 tablespoon of coconut oil in a small skillet. Pour a quarter of the batter into the skillet; immediately rotate skillet until a thin even layer of batter covers the bottom of the skillet. Crepe should be about 5 to 6 inches in diameter. Cook until batter is bubbly and cooked around the edges. Turn and cook other side. Cover one side of crepes with your choice of chopped fruits, nuts or jelly. Roll up and sprinkle with powdered sugar or top with whipped cream. Makes 4 crepes.


          Drop Biscuits


          Ingredients


          1/3 cup sifted TIANA Organic Coconut Flour

          cup TIANA Organic Virgin Coconut Oil or butter, melted

          4 eggs

          cup honey

          teaspoon salt

          teaspoon baking powder


          Method


          Blend together eggs, butter, honey and salt. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Drop batter by the spoonful onto a greased cookie sheet. Bake at 205 Degree C (400F) for 14 to 15 minutes. Makes 8 biscuits.


          Cheese Biscuits


          Ingredients


          cup TIANA Organic Virgin Coconut Oil or butter, melted

          1/3 cup sifted TIANA Organic Coconut Flour

          4 eggs

          teaspoon salt

          teaspoon onion powder

          teaspoon baking powder

          cup sharp cheddar cheese, shredded


          Method


          Blend together eggs, butter, salt, and onion powder. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in cheese. Drop batter by the spoonful onto a greased cookie sheet. Bake at 205 Degree C (400F) for 15 minutes. For a cheesier biscuit increase cheese to cup.


          Cranberry Walnut Coconut Bread

          Ingredients


          2/3 cup sifted TIANA Organic Coconut Flour

          cup TIANA Organic Virgin Coconut Oil or butter, melted

          cup TIANA coconut cream, melted

          cup sugar

          8 eggs

          1 teaspoon vanilla

          1 teaspoon lemon extract

          teaspoon salt

          1 teaspoon baking powder

          1 cup dried cranberries

          cup walnuts, chopped


          Method


          Blend together eggs, coconut milk, sugar, vanilla, lemon extract and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in cranberry sauce and nuts. Pour into greased 9x5x3 inch loaf pan and bake at 175 Degree C (350F) for 60 minutes. Remove from pan and cool on rack.


          Blueberry Coconut Muffins

          Ingredients


          cup sifted TIANA Organic Coconut Flour

          3 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted

          3 eggs

          3 tablespoons honey

          teaspoon salt

          teaspoon vanilla

          ? teaspoon almond extract

          teaspoon baking powder

          cup fresh blueberries


          Method


          Blend together eggs, butter, honey, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Fold blueberries into batter. Blueberries should be dry. If rinsed, dry them off before adding to batter. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 16-18 minutes. Makes 6 muffins.


          Orange Muffins


          Ingredients


          cup sifted TIANA Organic Coconut Flour

          2 tablespoons TIANA coconut cream/milk

          3 eggs

          2 tablespoons orange juice concentrate, no water added

          3 tablespoons honey

          teaspoon salt

          ? teaspoon almond extract

          teaspoon baking powder

          2 teaspoons orange peel, finely diced


          Method


          Blend together eggs, orange juice concentrate, coconut milk, honey, salt and almond extract. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in orange peel. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 18-20 minutes. Makes 6 muffins.


          Walnut Raisin Muffins


          Ingredients


          cup sifted TIANA Organic Coconut Flour

          2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted

          2 tablespoons TIANA coconut cream/milk

          3 eggs

          3 tablespoons honey


          teaspoon salt

          teaspoon vanilla

          teaspoon baking powder

          1/3 cup raisins

          1/3 cup walnuts, chopped


          Method


          Blend together eggs, butter, coconut milk, honey, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in raisins and walnuts. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 15 minutes. Makes 6 muffins


          Banana Nut Muffins


          Ingredients


          cup sifted TIANA Organic Coconut Flour

          2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted

          3 eggs

          ripe banana, mashed

          3 tablespoons brown sugar

          teaspoon salt

          teaspoon vanilla

          teaspoon baking powder

          cup walnuts or pecans, chopped


          Method


          Blend together eggs, butter, banana, sugar, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in nuts. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 18 minutes. Makes 6 muffins.


          Coconut Almond Cookies

          Ingredients


          cup sifted TIANA coconut flour

          cup chopped almonds, lightly toasted

          cup butter

          1 cup sugar

          teaspoon salt

          4 eggs

          teaspoon almond extract

          1 cups grated or flaked coconut


          Method


          Preheat oven to 175C (350F). Put almonds in an oven safe pan and bake for about 8 minutes or until lightly browned. Remove from oven and let cool. Mix together butter, sugar, salt, eggs and almond extract. Stir in flour, coconut and toasted almonds. Let batter rest for 4 to 5 minutes to allow it to thicken slightly. Drop batter in spoon-size mounds 1 inch apart on greased cookie sheet. Bake at 190 Degree C (375F) for 15 minutes or until lightly browned. Cool slightly and remove from cookie sheet. Makes about 2 dozen cookies.


          Chocolate Cookies


          Ingredients


          cup sifted TIANA coconut flour

          cup butter or TIANA virgin coconut oil

          1/3 cup cocoa powder

          3 eggs

          1/3 cup sugar

          teaspoon salt

          teaspoon vanilla


          Method


          In a saucepan at low heat, melt butter and stir in cocoa powder. Remove from heat and let cool. In a bowl, combine eggs, sugar, salt and vanilla; stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Let batter rest for 4 to 5 minutes to allow it to thicken slightly. Drop batter by the spoonful on greased cookie sheet. Bake at 175 Degree C (350F) for 14 minutes. Makes about 16 cookies.


          Pecan Delights


          Ingredients


          1 cup sifted TIANA coconut flour

          cup butter

          1 cup brown sugar

          4 eggs

          teaspoon vanilla

          ? teaspoon salt

          1 cups grated or flaked coconut

          cup pecans, chopped


          Method


          Mix together butter, sugar, eggs, vanilla, salt, coconut and pecans. Stir in coconut flour. Drop batter in spoon sized mounds 1 inch apart on greased cookie sheet. Bake at 190 Degree C (375F) for 14 to 15 minutes or until lightly browned. Cool slightly and remove from cookie sheet. Makes about 2 dozen cookies.


          Peanut Butter Cookies


          For these cookies, use natural peanut butter, without hydrogenated oil or added sugar. The oil in natural peanut butter usually separates and rises to the top of the jar if allowed to sit for any extended period of time. Mix this oil into the peanut butter. Do not pour it out. If you do pour it out, replace it with an equal amount of melted coconut oil. Maintaining the original fat content of the peanut butter produces the best results with this recipe.


          Ingredients


          cup sifted TIANA coconut flour

          1 cup natural peanut butter

          cup peanuts, coarsely chopped (optional)

          1 cups brown sugar

          4 eggs

          teaspoon vanilla

          teaspoon salt


          Method


          Mix together peanut butter, peanuts, sugar, eggs, vanilla and salt. Stir in peanuts and coconut flour. Batter will be runny. Drop by the spoonful 2 inches apart on greased cookie sheet. Bake at 190 Degree C (375F) for 14 to 15 minutes. Cool slightly and remove from cookie sheet. Makes about 3 dozen cookies.


          Coconut Chocolate Chip Cookies

          Ingredients


          1 cup sifted TIANA coconut flour

          cup butter, melted

          1 cup brown sugar

          4 eggs

          teaspoon vanilla

          ? teaspoon salt

          1 cups grated or flaked coconut

          cup semisweet chocolate chips


          Method


          Mix together butter, sugar, eggs, vanilla and salt. Stir in coconut, chocolate chips and coconut flour. Drop batter in spoon-sized mounds 1 inch apart on greased cookie sheet. Bake at 190 Degree C (375F) for 14 to 15 minutes. Cool slightly and remove from cookie sheet. Makes about 2 dozen cookies.


          Brownies


          Ingredients


          cup sifted TIANA coconut flour

          1/3 cup butter or TIANA virgin coconut oil

          cup cocoa powder

          6 eggs

          1 cup sugar

          teaspoon salt

          teaspoon vanilla

          1 cup nuts, chopped (optional)


          Method


          In a saucepan at low heat, blend together butter and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175 Degree C (350F) for 30-35 minutes.


          Cheese Crackers


          This is a delicious wheat-free, sugar-free snack that is quick and easy to make. They look like cookies with a crispy cookie-like texture but the taste is distinctly that of a cracker.


          Ingredients


          cup sifted TIANA coconut flour

          cup almond flour *

          2 eggs

          cup butter, melted

          teaspoon salt

          3 cups sharp cheddar cheese, shredded


          Method


          Blend together almond flour, eggs, butter, salt and cheese. Add coconut flour and kneed the dough in your hands for 2 to 3 minutes. Form dough into 1 inch balls, place on an un greased cookie sheet and flatten to a diameter of about 2 to 2 inches. Bake at 205 Degree C (400F) for 15 minutes. These crackers taste best straight from oven and slightly crisp. Leftover crackers can be reheated at 205 Degree C (400F) for about 4 minutes. Makes about 16 crackers.


          Almond flour can be replaced with nut meal if desired. To make nut meal grind raw nuts in a food processor. You may use almonds, pecans, walnuts or any nut of your choice.


          Chocolate Cake


          Ingredients


          cup butter or TIANA virgin coconut oil

          1 cup sifted TIANA coconut flour

          cup TIANA coconut cream/milk or whole milk

          1 cup cocoa powder

          12 eggs

          2 cups sugar

          1 teaspoon salt

          1 teaspoon vanilla

          1 teaspoon baking powder

          Marshmallow frosting


          Method


          Melt butter in a saucepan over medium heat. Mix in cocoa powder. Remove from heat and set aside. In a bowl mix together eggs, coconut milk, sugar, salt and vanilla. Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased 11x7x2 inch or 9x9x2 inch pan. Bake at 175 Degree C (350F) for 35-40 minutes or until knife inserted into centre comes out clean. Cool. Fill layers and cover top and sides of cake with marshmallow frosting or the frosting of your choice.


          Carrot Cake


          Ingredients


          1 cup sifted TIANA coconut flour

          cup butter, melted

          cup TIANA coconut cream/milk

          12 eggs

          1 teaspoon vanilla

          1 cup sugar

          1 teaspoon salt

          1 teaspoons ground cinnamon

          1 teaspoon ground nutmeg

          teaspoon ground cloves

          1 teaspoon baking powder

          2 cups finely grated carrot

          cup nuts, chopped

          Frosting


          Method


          Combine butter, coconut cream, eggs and vanilla. In a separate bowl, mix together sugar, salt and spices. Stir into wet mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in carrots and nuts. Pour batter equally into 2 greased 8 or 9x1 inch layer cake pans or one 9x9x2 inch pan. Bake at 175 Degree C (350F) for 35-40 minutes or until knife inserted into centre comes out clean. Cool. Cover with lemon swirl frosting or lemon butter frosting.


          Strawberry Shortcake


          These delicious little shortcakes are made in muffin cups.


          Ingredients


          cup sifted TIANA coconut flour

          3 tablespoons butter, melted

          3 eggs

          3 tablespoons honey

          teaspoon salt

          teaspoon vanilla

          teaspoon baking powder


          Method


          Blend together butter, eggs, honey, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 15 minutes. Serve topped with fresh strawberries and whipped cream. Makes 6 cakes.


          Meat Loaf


          Ingredients


          cup TIANA coconut flour

          3 eggs

          1 cup finely chopped onion

          cup chopped bell pepper

          1 teaspoon salt

          teaspoon black pepper

          ? teaspoon thyme

          ? teaspoon marjoram

          1 pound ground beef

          1 16-ounce can tomato sauce


          Method


          Combine coconut flour, eggs, chopped onion, bell pepper, salt, black pepper, thyme and marjoram in a bowl. Add ground beef and 1 cup (8 ounces) of tomato sauce and mix well. Shape mixture into a loaf and place in a baking dish. Pour the remaining 1 cup of tomato sauce over the top of the loaf. Bake at 175 Degree C (350F) for 1 hours. Makes 6 to 8 servings.

          Comment


          • #6
            1



            Check out the meat loaf recipe here:


            http://www.tiana-coconut.com/coconut_flour_recipes.htm

            Comment


            • #7
              1



              WOW, that's crazy. I'm copying all those recipes in my little Primal Recipe book

              By the way, what is the name of that book with baked goodies recipes made with coconut flour?

              I got one that uses Almond flour in the mail last night. Kind of dissapointing as I expected there would be more recipes, but I will be using that book quite often.

              Comment


              • #8
                1



                By the way, I tried those pancakes that contain 8 eggs, and I thought they smelled just like the dough for e-clairs or cream puffs when they were cooking.

                Comment

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