Coconut Whoopie Pies with Coconut Cream Filling

by Guest in Featured Articles, Recipes
This fun, and downright delicious,  twist on the classic whoppie pie comes from Mercedes of Satisfy My Sweet Tooth. Of her blog, Mercedes says, “On my blog, Satisfy My Sweet Tooth, I share my love for all things cooking, baking and food.  I believe that sharing cooked and baked goods with others is a profound way of showing that you love and care for them and that is what I hope that I inspire my readers to do.  Being in the kitchen should be fun and should be a place to channel your creativity.  I love to be inspired by magazines, cookbooks and other blogs,  put my own spin on a recipe and share it with other food lovers.”Coconut Whoopie Pies with Coconut Cream Filling

Yields 8-10 large or 16-20 small whoopie pies

Coconut Whoopie Pies:

Coconut Cream Filling
For the whoopie pies:
  1. Preheat oven to 350°F.  Line 2 baking sheets with parchment paper or silicone mat.
  2. In a medium bowl, combine flours, coconut, baking soda and salt.
  3. In a large bowl and with an electric mixer, mix butter and sugar until well blended.  Add egg and mix to combine.  Add half of the dry flour mixture and  mix to combine.  Add coconut milk and then the rest of the dry flour mixture and mix until combined.
  4. Using a cookie/ice cream scoop or a 1/4 cup measuring cup, drop rounds of dough onto prepared baking sheets leaving 2 inches of space in between the dough.
  5. Bake 12-14 minutes or until edges are set and center of the whoopie pie is no longer doughy.
  6. Cool for 5 minutes on baking sheet, then cool completely on wire rack.
For the filling:
  1. Turn oven broiler on low.  Line a baking sheet with parchment paper and spread 1/4 cup coconut into a thin layer on the sheet.  Place pan in the oven and watch very closely as coconut will burn quickly.  Broil until coconut is lightly browned and toasted.
  2. In a medium bowl and with an electric mixer, combine the butter, 1/3 cup coconut and coconut milk.  Add the powdered sugar 1/2 cup at a time.  Mix until well blended.
  3. Spread filling onto flat side of one whoopie pie and top with another whoopie pie.  Sprinkle the toasted coconut around the edges of the whoopie pie so that it sticks to the edges of the filling.
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Chocolate Marble Cupcakes (GF)

by Guest in Featured Articles, Gluten Free, Recipes

These decadent gluten free, dairy free cupcakes come from Jeanette Chen of Jeanette’s Healthy Living. Jeanette’s Healthy Living is all about delicious and healthy foods, made with whole ingredients. Jeanette’s blog features recipes that fit her motto that every recipe has to taste great – to be eaten, not left untouched, appeal to the eye, and provide the nutrients your bodies need.

Chocolate Marble Cupcakes {Gluten-Free}

Dairy-Free Buttermilk:

  • 1 cup Almond Milk or other Non-Dairy Milk
  • 1 Tbsp Apple Cider Vinegar or Lemon Juice


  • 1/2 cup sifted Almond Flour
  • 1/2 cup Brown Rice Flour
  • 1/4 cup sifted Coconut Flour
  • 3/4 cup Tapioca Starch
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Xanthan Gum
  • 1/2 cup sifted Cocoa
  • 1/4 cup Dairy-Free Chocolate Chips
  • 1/2 cup Olive Oil
  • 1 cup organic Sugar
  • 2 Tbsp Pumpkin Puree or Applesauce (or 2 Egg Yolks)
  • 1-1/2 tsp Vanilla Extract
  • 2 Egg Whites
  1. Preheat oven to 350°F.
  2. To make dairy-free buttermilk, combine almond milk and apple cider vinegar in a small bowl. Let sit for 15 minutes until curdled.
  3. To make cake, whisk together almond flour, brown rice flour, coconut flour, tapioca starch, baking soda, baking powder, salt and xanthan gum in a medium bowl.
  4. In a large bowl, beat together olive oil and sugar until combined. Add pumpkin puree and vanilla extract and beat until mixed in.
  5. Add flour mixture alternately with “buttermilk,” mixing well with each addition.
  6. Whip egg whites until stiff. Fold into cake batter until thoroughly blended.
  7. Remove 1/3 of batter into a bowl. Add cocoa and mix thoroughly. Stir in chocolate chips. Mixture will be stiff and somewhat dry.
  8. Alternate spoonfuls of regular and chocolate batter into lined muffin tins.
  9. Use a knife to swirl and marbleize the batter. You can do this by twirling a butter knife in the batter.
  10. Bake for 15-18 minutes until toothpick comes out clean.
  11. Remove to rack to cool.
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Coconut Flour Double Chocolate Carob Muffins

by Guest in Featured Articles, Gluten Free, Recipes

These scrumptious muffins come from Lidia of Air Eater, a gluten free vegan blogger living in Toronto, Canada. The intent of Air Eater is to educate readers about what a gluten free vegan lifestyle is like and provide easy to use recipes for those interested in becoming healthy.

Coconut Flour Double Chocolate Carob Muffins

* = items can be substituted with 4 eggs
Mix flaxseed meal and water in a medium bowl and set aside. Mix all other ingredients in a medium bowl with a whisk, then add in the flaxseed with water. If mixture is too dry and not smooth, add water; if you’ve added too much water, add corn starch to thicken.
Grease muffin tray with sunflower oil and pour mixture into the tin. Set oven to 375°F, put in muffin tray with mixture poured in and wait 60 minutes. Muffins should be light brown, test for readiness by sticking one of the muffins with a toothpick, toothpick should come out clean. Cool on a rack for 10 minutes and enjoy with fresh jam or as is!
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White Chocolate Nut-butter Cookies Made with Coconut Flour

by Guest in Featured Articles, Recipes
This recipe comes from Jen of Crazy Cooking Couple and is part of our month-long celebration of coconut flour. Of her blog, Jen says, ” We are foodies who love to explore food both in and out of kitchen. Tasting, eating, baking, broiling, frying and trying not to burn the house down all in the name of good food!” We love that this recipe lets you choose what type of nut butter to use- go classic with peanut butter, mix it up with almond or hazelnut butter, or leave it out altogether. 
White Chocolate Nut-butter Cookies
Makes 1 dozen cookies
  • 1/2 cup Softened Butter
  • 3/4 cup Splenda
  • 1 tsp Vanilla
  • 2 Eggs
  • 1/2 tsp Baking Soda
  • 1/4 cup Bob’s Red Mill Coconut Flour
  • 1/3 cup creamy Nut Butter (optional)
  • 6 oz bag White Chocolate Chips
  1. Pre-heat oven to 375°F.
  2. Mix together the butter, spenda/sugar and vanilla until creamy.
  3. Mix in the eggs 1 at a time until well mixed.
  4. Stir in the baking soda and the coconut flour.
  5. Stir in the nut butter until well blended (if desired)
  6. Carefully fold in in the chocolate chips
  7. Bake for about 12 minutes or until cookies are slightly firm.
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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
  • 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.
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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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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


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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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



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)


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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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


  • 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


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.


  • 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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