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Coconut Donuts with Chocolate Glaze

by Guest in Featured Articles, Gluten Free, Recipes
This recipe for baked coconut donuts with chocolate glaze from Angela of Pattycakes ‘n’ Pancakes has us hankering for a strong cup of coffee and a lazy Sunday morning. Patytcakes ‘n’ Pancakes is a blog about raising a baby and eating healthy on a budget.
Coconut Donuts with Chocolate GlazeMakes 10 Donuts
Donut
  • 1/2 cup of Bob’s Red Mill Coconut Flour
  • 1/2 cup of Sugar
  • 1/4 tsp Salt
  • 1/4 tsp Baking Powder
  • 6 Eggs
  • 1/2 cup of melted Unsalted Butter
  • 1 tsp Vanilla Extract
Glaze and Topping
Preheat oven to 350°F. Combine all the dry ingredients in a bowl. Then with a mixer add in the wet ingredients until well blended. Take a well greased donut pan and fill each ring with about 2/3 of the batter. Bake for 20 minutes. They will be golden brown and you can test if they are done by inserting a toothpick. If it comes out clean, the donuts are ready. Let them cool in the pan for 5 minutes and then take them out carefully and let them cool on a cooling rack.
Once the donuts are cooled to room temperature, you can start on the glaze. I toasted the coconut in a pan for 3-4 minutes at 350°F until the coconut turned brown.
Combine the chocolate, corn syrup, and butter in a bowl and microwave for about 30-45 seconds.
Make sure it doesn’t scorch by stirring at 30 seconds. The more you stir, the more it all melts.
Once the chocolate is melted, dip each donut halfway into the chocolate. Place back on a cooling rack or plate and sprinkle with the toasted coconut. Let the chocolate glaze set for 45 minutes to 1 hour.
Enjoy!
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cupcake

Gluten Free Pound Cake

by Guest in Featured Articles, Gluten Free, Recipes

This recipe comes from Christi Silbaugh of Mom, What’s for Dinner. Of her blog and how she got her start, Christi says, “We found out my daughter had Celiac Disease, which meant she could not eat any Gluten when she was 16 years old. I have always been a foodie. I love gourmet food. I love to cook from scratch, so I got busy learning how to cook for her special diet. My husband and son love meat. My daughter and I are happy with just veggies. So you will find a mix of recipes at Mom, What’s For Dinner.”

Gluten Free Pound Cake

  • 1 cup Coconut flour
  •  1 cup gluten free All Purpose Flour of your choice(I used Maninis Multiuso)
  • 1 tsp Xanthan Gum (only if your gf flour doesn’t already contain it)
  • 1 tsp Sea Salt
  • 1 tsp Baking Powder
  • 3/4 cup Canola Oil
  • 1 cup Sugar
  • 3 Tbsp Orange Juice
  • 2 tsp Vanilla Extract
  • 3 Eggs
  • 2/3 cup Milk

Preheat oven to 350°F.

Sift together flours, sea salt, and baking powder small bowl and set aside.

Pour canola oil into a large mixing bowl or the bowl of a kitchen aid mixer, and slowly mix in sugar, orange juice, and vanilla extract.

Add eggs one at a time, mixing after each addition.

Add milk and mix until fully incorporated. Gradually add dry ingredients into wet ingredients, mixing well.

Pour batter into prepared pans.

Bake for 30 minutes for bigger heart shaped pans.

Bake for 20 minutes for small cupcakes.

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coconutcookies

Coconut Cookies

by Guest in Featured Articles, Recipes

This cookie recipe comes from Janel Ovrut Funk, of Eat Well with Janel, as part of our month long celebration.  Janel is a Boston-based registered dietitian who loves helping people reach their nutrition goals, one bite at a time. Janel shares her culinary adventures in her blog Eat Well with Janel, Facebook fan page, and loves to tweet @DietitianJanel.

Coconut Cookies

Inspired by Hannah Kaminsky’s Coconut Drop Cookies in VegNews

Makes 10 cookies

What You Need:

  • 1 cup Unsweetened Coconut Flakes
  • 3/4 cup All Purpose Flour
  • ¼ cup Bob’s Red Mill Coconut Flour
  • ½ – 3/4 tsp Salt
  • 1/4 cup Brown Sugar
  • 1/3 cup Agave Syrup
  • 1/4 cup Coconut Oil

    For the icing:

  • ½ cup Confectioners Sugar
  • 1-2 Tbsp Soymilk or other Non-Dairy Milk

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large, dry skillet over medium heat, add coconut and stir constantly until flakes are golden brown. Immediately place in a large bowl, and allow to cool completely. Once coconut has cooled, whisk in flour, baking powder, and salt.

2. In a medium bowl, combine sugar, agave, and coconut oil. Then add wet mixture into dry mixture and mix until combined. Mixture may feel dry – use your hands to press the mixture so it begins to stick together.

3. Using clean hands, form 10 “patties” of the dough about 2 inches apart on prepared baking sheet.

4. Bake for 6-10 minutes, watching closely, until slightly browned along the edges. Remove from oven and let cool on a wire rack.

5. Meanwhile, prepare icing by whisking soymilk into the confectioners sugar until you get a smooth consistency. Using a spoon, scoop icing into plastic sandwich bag. Cut a small hole in the tip of the bag to use as an icing bag and squeeze icing onto the cooled cookies.

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lemonbars

Gluten-Free Coconut Lemon Bars

by Guest in Featured Articles, Gluten Free, Recipes

This decadent recipe comes from Pam, The Family Foodie, and is part of our month-long celebration of coconut flour. Of her blog, Pamela says, “The Family Foodie is focused on bringing families together around the food they eat.  On my blog you’ll find simple recipes that use fresh, seasonal ingredients with an eye toward creating healthy meals that even picky eaters will enjoy.  Many of my recipes are gluten-free, and they’re all family-approved!”

Gluten-Free Coconut Lemon Bars

Ingredients:

Crust:

Lemon Custard

  • 3/4 cup Sugar
  • 3 large Eggs
  • Juice of 3 large Lemons, plus enough water (if necessary) to equal 2/3 cup liquid
  • 1 Tbsp (packed) Lemon Zest
  • 1 tsp Bob’s Red Mill Gluten-Free All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 cup Sweetened Flaked Coconut for topping (optional)

Directions:

For the crust: Preheat the oven to 350°F. Line an 8 x 8 inch square pan with foil, leaving enough overhang to use as a handle. Lightly coat the foil with non-stick spray. In a large bowl, combine the flours, almond meal, sugar, salt, and flaked coconut; stir to combine dry ingredients. Use a pastry cutter or two knives to cut in the cubed butter, working the mixture until the butter has been reduced to pea-size crumbs. Use your hand to knead the butter into the dry mixture. When all dry ingredients have been incorporated, press the mixture evenly into the bottom of the prepared pan. Bake for 20 minutes, until the crust is just beginning to brown around the edges.

For the custard: While the crust bakes, whisk together the sugar, eggs, lemon juice, lemon zest, flour, and baking powder. Remove the hot crust from the oven and pour the custard over the top immediately; return the pan to the oven and bake for 10 minutes. Sprinkle the remaining 1/4 cup coconut over the custard; bake for another 8 to 10 minutes, just until the lemon topping is set at the center. (If you aren’t using the coconut topping, just bake for 18 to 20 minutes, until the lemon custard is set at the center.)

Transfer the pan to a rack and let the lemon bars cool completely. Use the foil to move the bars to a work surface when you’re ready to cut them. (If you’re topping them with powdered sugar, now is the time.)

Assuming you have any left over, these bars can be stored in a covered container in the refrigerator for 2 or 3 days.

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Coconutflourbars2

Orange Cherry Coconut Breakfast Bars

by Guest in Featured Articles, Gluten Free, Recipes

These breakfast bars are another fabulous recipe in our month-long celebration of coconut flour. This recipe comes from Melissa McDonald of My McDonald Meal, a blog that “focuses on tried and true healthy family friendly recipes full of unprocessed foods, lots of fruits and vegetables, local and organic as possible!”

Orange Cherry Coconut Breakfast Bars

Bars:

  • 1/3 cup Gluten Free Rolled Oats
  • 1/3 cup Coconut Flour
  •  ½ tsp Baking Powder
  • ¼ tsp Salt
  • 1/3 cup Coconut Oil
  • ½ cup Sorghum Molasses (or you could use honey)
  • 3 Eggs
  • ½ tsp Almond Extract
  • ½ cup Orange Juice
  • 1/2 cup Dried Tart Cherries, chopped

Crumb topping:

  • 1/3 cup Brown Sugar
  • ½ cup Unsweetened Shredded Coconut
  • ½ cup Slivered Almonds, toasted
  • ½ tsp Cinnamon
  • 2 Tbsp Coconut Oil

Directions:

Heat oven to 350°F. Grease square baking dish and set aside.

In a large bowl of either a stand up mixer or with a hand mixer- add liquefied coconut oil and sweetener (honey or molasses) and mix until creamy. Add one egg at a time and continue to mix on low. Stir in almond extract and orange juice.  Sift together all dry ingredients into a small bowl. Spoon dry ingredients into the wet and mix until combined. Make sure there are no lumps then stir in chopped cherries. Bake for 15 minutes. While the bars are baking, add brown sugar, cinnamon, coconut oil and almonds and mash together. Pull the bars out of the oven when time is up and add crumb topping then return back to the oven for another 5-7 minutes or until brown.

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Vanilla Coconut Poundcake

Gluten and Dairy Free Vanilla Coconut Pound Cake

by Sarena Shasteen in Featured Articles, Gluten Free, Recipes

When I bake gluten free, I make sure to incorporate healthier flours into the mix. Fiber is definitely one of the major components that can be missing in a lot of gluten free baking. Coconut flour is one of my favorites for cakes since it adds a nice subtle sweet flavor along with fiber and protein.

This pound cake recipe is one of our family’s favorite gluten free cakes. The texture of these mini cakes is perfectly dense with a delicate crumb. There is a slight hint of coconut that adds to the richness of these little vanilla cakes. The glaze adds a little extra sweetness, but these are also great without. I like to toast my unglazed slices. I love how the cake caramelizes when toasted and perfectly compliments the subtle coconut flavors.

Gluten and Dairy Free Vanilla Coconut Pound Cake

Preheat the oven to 350°F. Coat 3 – 5.75″ x 3.35″ x 2.25″ mini loaf pans with nonstick spray.

In a bowl, combine the flours, baking powder and salt; set aside. In a mixing bowl, beat the sugar, coconut oil and stevia until blended well. Next add the eggs to the sugar mixture and mix until blended well. Then add the dry ingredients and the yogurt to the sugar mixture,  alternating between them ending with the yogurt. Evenly distribute the batter between the 3 loaf pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool for 5 minutes in the pan and then remove from pan to cool completely on a wire rack.

Glaze slightly warm cakes.

Glaze

  • 1-1/2 cups powder sugar
  • 1-3 Tbsp water

Add a little bit of water to the powder sugar and stir well to make a thick glaze.

This wonderful chia seed recipe comes from Serena, The Non Dairy Queen. Serena has written many wonderful recipes for us before and you can find them here, here, here and here and they’ve all been wonderful- so we were excited, to say the least, when she wanted to help us out with a coconut flour recipe. You can find more about Sarena on her blog, The Non Dairy Queen. 

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BRMmedium

There’s Nothing Like a (Brunch-Worthy) Dame: Wittycakes

by Guest in Featured Articles, Gluten Free, Recipes

I must admit; I’m a brunch lover. And, I have a tendency to keep to like-minded people. If we can come together over brunch, we’re going to be lifelong friends.

It was at a brunch not too long ago when one of my dearest friends, a true cockeyed optimist uttered the word “wittycakes” and in that moment I knew — someday that would be a recipe. Now, she’s my brunch-loving biz partner and one of my dearest friends. So, it would only be right that whatever form Wittycakes would take, and in the best representation of her brilliant stage-worthy personality, they’d take center stage at the brunch table.

Hooray for Bob’s Red Mill who said, “March is coconut flour month!” Perfect! Frankly, if my friend could be wearing coconuts, singing in South Pacific on Broadway, that’s where she’d be. Zested with sunshine, dotted with poppy-fresh sass, and a little surprise for sweetness – voilà! These taste younger than springtime.

They are light, cook up fluffy and pair nicely with tropical fruits. Should you need to wash that man right out of your hair, by all means, call up the girls and whip up a batch. Miss Wittycakes suggests you include a pitcher of bubbly and St. Germain. You’ll be feeling Bali Ha’i in no time. Bon appétit!

Wittycakes

You will need:

Cooking Instructions:

1) In a large bowl, combine dry ingredients and add orange zest and poppy seeds.

2) In a small bowl, or large measuring cup, break in two eggs and whisk briefly to break the yolks.

3) Add the coconut milk, cream soda, and Earth Balance to the eggs and whisk to combine.

4) Add the wet mixture to the dry mixture and stir just until combined.

5) Cook on a skillet over medium high heat. Coat skillet with oil or Earth Balance before spooning batter onto heated surface.

6) Wittycakes should take just a couple of minutes (at the most) on each side.

7) Plate up and serve with maple syrup. Then stand back, these go quickly!

Cooking Notes:

Makes about 1 dozen 4” pancakes.

Cream soda?! Yes, cream soda. It adds just the perfect touch of sweetness and fluff to the batter. “But Marisa, I don’t buy soda!” Good news. Most stores sell individual cans or bottles of cream soda. I used Virgil’s but your favorite will do (and who didn’t love a cream soda when they were growing up?)

“Boy – that seems like a lot of wet ingredients for dry ingredients.” Just you wait. Coconut flour absorbs like nothing I’ve ever worked with before, which makes it a fun flour to experiment with and it adds an extra punch of fiber.

“Aren’t these just going to taste like coconut?” Nope. My taste-testers said the following: “I can’t taste any coconut.” And “I would never guess these are gluten-free and dairy-free. They taste so good!” Yes, really, gluten-free, dairy-free food can taste delicious!

A health and cooking coach specializing in food allergies, Marisa Voorhees (aka: The Food-Sensitive Foodie) helps individuals and families navigate the challenges of learning to live with food sensitivities, allergies, and intolerances. She believes that food allergies can feel limiting but no one should live in a tasteless, solitary world. Life is too delicious for that. Follow along on her journey of living a delicious life with food allergies at marisavoorhees.com where she blogs and offers inspiration, recipes, and ideas that are delicious…and also happen to be gluten and dairy-free.

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BlackberryScones

Blackberry Scones with Coconut Flour

by Guest in Featured Articles, Gluten Free, Recipes

This lovely recipe for Blackberry Scones comes from Caroline Casey of Out of Liney, the impeccably-punctuated culinary tale of Caroline in New York City. Nothing is off limits to this high-raw, organic, gluten-free vegetarian chef who emphasizes fair-trade ingredients. Check her out on Twitter @OutofLiney. Enjoy these scones as part of our month-long celebration of coconut flour!

Blackberry Scones with Coconut Flour

For 12  sizeable scones.
Ingredients:
  • 2 cups + 2 Tbsp Coconut Flour
  • 1/2 cup blanched Almond Flour
  • 2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 4 Eggs, lightly beaten
  • 1-3/4 cup Almond Milk
  • 1/2 cup Coconut Oil or Butter
  • 3/4 Date Sugar
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Vanilla Extract
  • 1 tsp Almond Extract
  • 3/4 cup Blackberries
Method:
Preheat oven to 350°F, and cover a cookie sheet with parchment paper. In a large mixing bowl, combine all dry ingredients with a fork or whisk. In a separate bowl, combine all wet ingredients (everything left, except the blackberries). Thoroughly combine the wet and dry ingredients. When batter is homogeneous, gently stir in blackberries, and form the batter into balls evenly spaced on the parchment paper. Bake for 18-20 minutes or until lightly browned.
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CoconutFlourOvenPancake1

Coconut Flour Oven Pancakes

by Guest in Featured Articles, Gluten Free, Recipes

Lynn started blogging at Lynn’s Kitchen Adventures in 2008 to share her love of cooking and baking with others. In the fall of 2009, she was diagnosed with gluten intolerance and her kitchen has not been the same.  In 2010, she added a special section to her site to share special recipes, tips, and ideas for the gluten free life.

When I think of coconut flour for some reason I always think breakfast foods, muffins, pancakes, waffles etc. So, I often find myself trying coconut flour in my breakfast type recipes.

My family loves oven pancakes, the kind that are German pancake like, and that bubble up when baked. They are also known as Dutch Babies.

We love oven pancakes so much that I recently adapted the recipe with coconut flour to make it gluten free and we loved the results. When made with coconut flour, the oven pancake is not quite as light and fluffy, but it is so good and it makes a perfect gluten free breakfast.

Coconut Flour Oven Pancakes

Preheat oven to 400°F.

In a bowl whisk together eggs, coconut flour, salt, and milk until well blended.

Pour into a 9×13 pan and bake for 7 minutes. Reduce oven temperature to 350°F and bake 11-13 more minutes, or until the pancake puffs up in multiple spots.

Serve warm with butter and maple syrup.

Note: The pancake comes out of the oven bubbled up, but as it cools it will fall and flatten out.

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CoconutCurryMuffins

Coconut Curry Muffins

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

This recipe sounds unconventional, but these muffins are truly delightful. If you like the flavors used in Thai and Indian cuisine, you will be pleasantly surprised by these treats. Our recipe specialist, Sarah House, developed these for you when I mentioned our celebration of Coconut Flour for March. She couldn’t wait to get in and create something unique for you!

Coconut Curry Muffins

Sweet and salty. Perfect for mid-morning, afternoon or a midnight snack. Gluten Free, High Fiber, Low Carb, Soy Free.

Topping

Muffins

Directions

Topping

For topping, combine coconut flour, evaporated cane juice, sea salt, curry powder and shredded coconut. Mix in melted butter until clumps form. Set aside.

Muffins

Step 1

Preheat oven to 400°F. Heavily grease a 12 portion muffin tin or line with paper liners.

Step 2

Whisk together eggs, melted butter and coconut extract. Sift salt, curry powder, coconut flour and baking powder. Add evaporated cane juice and shredded coconut.

Step 3

Whisk dry into wet until there are no lumps. Fold in macaroon coconut.

Step 4

Spoon batter into muffin cups and generously add topping. Bake until tops spring back, about 15 minutes.

Notes

*If curry powder contains salt, adjust salt to taste.

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Cassidy Stockton Google: Cassidy Stockton
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