Are you tired of sacrificing taste and texture for dietary restrictions? Look no further! Coconut flour, a popular alternative to traditional wheat flour, offers a delicious solution for those with gluten intolerance or preference. With its rich, nutty flavor and versatility in baking, coconut flour has become a staple in many kitchens. But what makes it truly special is the endless array of recipes you can create with it.
In this article, we’ll dive into 18 mouthwatering gluten-free coconut flour recipes that cater to every occasion – from sweet treats like pancakes and muffins to savory delights like pizza crust and chicken tenders. Whether you’re a seasoned baker or just starting out, these recipes will guide you in exploring the wonderful world of coconut flour.
Coconut Flour Pancakes with Blueberry Compote
Start your day with a delicious and healthy twist on traditional pancakes. This recipe combines the nutty flavor of coconut flour with sweet and tangy blueberries for a match made in heaven.
Ingredients:
For the pancakes:
– 1 cup coconut flour
– 2 eggs
– 1/4 cup unsweetened almond milk
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil
– 1 teaspoon vanilla extract
For the blueberry compote:
– 1 cup fresh or frozen blueberries
– 2 tablespoons honey
– 1 tablespoon lemon juice
Instructions:
1. In a bowl, whisk together coconut flour, eggs, almond milk, and salt.
2. Add melted coconut oil and vanilla extract; stir until smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop batter by 1/4 cupfuls onto the skillet.
5. Cook for 2-3 minutes, flipping halfway through.
6. For the compote, combine blueberries, honey, and lemon juice in a saucepan.
7. Simmer over low heat until blueberries have broken down and the mixture has thickened slightly.
8. Serve pancakes warm with blueberry compote spooned on top.
Cooking Time: 15-20 minutes
Chocolate Coconut Flour Brownies
Rich and fudgy, these Chocolate Coconut Flour Brownies are a game-changer for those following a gluten-free diet or looking for a low-carb treat option. With the addition of coconut flour, you’ll get to enjoy the benefits of a grain-free baking experience.
Ingredients:
– 1/2 cup unsweetened cocoa powder
– 1/4 cup melted coconut oil
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup shredded coconut
– 1/2 cup coconut flour
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together cocoa powder and granulated sweetener.
3. Add melted coconut oil, eggs, vanilla extract, and shredded coconut. Whisk until smooth.
4. Fold in coconut flour and salt.
5. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. Let cool completely before cutting into squares and serving.
Cooking Time: 25-30 minutes
Coconut Flour Banana Bread
Make a delicious and healthy banana bread using coconut flour, perfect for a sweet treat or breakfast on-the-go.
Ingredients:
– 2 ripe bananas, mashed
– 1/4 cup coconut flour
– 1/4 cup almond flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 3 large eggs
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine mashed bananas, coconut flour, almond flour, sugar, baking powder, and salt. Mix well.
3. Add eggs one at a time, followed by melted coconut oil and vanilla extract. Mix until smooth.
4. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
5. Remove from oven and let cool on a wire rack for 10 minutes before slicing.
Cooking Time: 45-50 minutes
Lemon Coconut Flour Muffins
These moist and flavorful muffins combine the sweetness of coconut with the tanginess of lemon, perfect for a refreshing breakfast or snack. This recipe uses almond flour as a substitute for traditional wheat flour, making it a great option for those with gluten intolerance.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut flour
– 1/2 cup unsalted butter, melted
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup plain Greek yogurt
– 1 tsp vanilla extract
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup shredded coconut
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, coconut flour, sugar, and salt.
3. In a separate bowl, whisk together melted butter, eggs, Greek yogurt, vanilla extract, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in shredded coconut.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Coconut Flour Pizza Crust
A gluten-free and grain-free alternative to traditional pizza crusts, this coconut flour version is a great option for those with dietary restrictions or preferences. With its nutty flavor and crispy texture, you’ll love this unique twist on a classic favorite.
Ingredients:
– 2 cups coconut flour
– 1/4 cup melted coconut oil
– 1/2 teaspoon salt
– 1 tablespoon vinegar (apple cider or white wine)
– 1 egg
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine coconut flour, melted coconut oil, and salt.
3. Add vinegar and egg; mix until a sticky dough forms.
4. Knead the dough for 5 minutes until it becomes smooth and pliable.
5. Roll out the dough to desired thickness (about 1/8 inch).
6. Place on a baking sheet lined with parchment paper.
7. Top with your favorite sauce, cheese, and toppings.
Cooking Time:
– Bake at 425°F (220°C) for 15-20 minutes or until crust is golden brown.
Coconut Flour Chocolate Chip Cookies
These chewy cookies are a game-changer for those following a low-carb diet or simply looking for a healthier cookie option. Made with coconut flour and dark chocolate chips, they’re perfect for satisfying your sweet tooth without compromising on taste.
Ingredients:
– 1 cup coconut flour
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup dark chocolate chips (at least 85% cocoa)
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut flour and granulated sweetener.
3. In a large bowl, cream together butter and eggs. Add vanilla extract and mix well.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Fold in dark chocolate chips.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Coconut Flour Waffles with Maple Syrup
Start your day off right with a delicious and healthy breakfast treat – these coconut flour waffles are a game-changer!
Ingredients:
– 1 cup coconut flour
– 2 large eggs
– 1/4 cup unsweetened almond milk
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil
– 1 teaspoon vanilla extract
– Maple syrup (for serving)
Instructions:
1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together coconut flour, eggs, almond milk, and salt until smooth.
3. Add melted coconut oil and vanilla extract; stir until well combined.
4. Pour approximately 1/4 cup of batter onto the center of the waffle iron.
5. Cook for 3-5 minutes or until the waffles are golden brown and crispy.
6. Serve warm with a drizzle of maple syrup.
Cooking Time: Approximately 15-20 minutes (depending on the number of waffles you make)
Coconut Flour Zucchini Bread
Moist and flavorful, this coconut flour zucchini bread is a great option for those following a low-carb diet or simply looking to reduce their carb intake. Made with shredded zucchini and sweetened with honey, this bread is perfect for breakfast, snack, or as a side dish.
Ingredients:
– 1 cup coconut flour
– 1/2 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 1 large egg
– 1/2 cup grated zucchini
– 1 tablespoon honey
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan with coconut oil.
2. In a large bowl, combine coconut flour, almond milk, melted coconut oil, egg, and grated zucchini. Mix well.
3. Add honey, vanilla extract, and salt. Mix until smooth.
4. Pour batter into prepared loaf pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
5. Let cool on wire rack before slicing.
Cooking Time: 40-45 minutes
Coconut Flour Chicken Tenders
This recipe is a game-changer for those looking for a low-carb and gluten-free alternative to traditional chicken tenders. The addition of coconut flour adds a deliciously unique flavor and texture.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into strips
– 1/2 cup coconut flour
– 1/4 cup almond flour
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together coconut flour, almond flour, and Parmesan cheese.
2. Dip each chicken strip into the mixture, coating evenly.
3. Dip the coated chicken strip into the beaten egg, making sure it’s fully covered.
4. Place the egg-coated chicken strip on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until cooked through.
Cooking Time: 20-25 minutes
Coconut Flour Blueberry Scones
These sweet and tender scones are perfect for a breakfast or snack, made with coconut flour and fresh blueberries. This recipe is also gluten-free, making it an excellent option for those with dietary restrictions.
Ingredients:
– 1 1/2 cups coconut flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup fresh blueberries
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine coconut flour, sugar, baking powder, and salt.
3. Add melted butter, egg, and vanilla extract. Mix until a dough forms.
4. Gently fold in blueberries.
5. Turn dough onto a floured surface and gently knead 2-3 times.
6. Pat into a circle about 1 inch thick.
7. Cut into 8-10 wedges.
8. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Coconut Flour Pumpkin Spice Cake
This recipe yields a moist and flavorful pumpkin spice cake using coconut flour as a gluten-free alternative. Perfect for fall gatherings or as a special treat any time of the year.
Ingredients:
– 1 1/2 cups coconut flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 3 large eggs
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 6-inch cake pans.
2. In a medium bowl, whisk together coconut flour, sugar, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine pumpkin puree, eggs, and melted butter. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Divide batter evenly between prepared pans. Smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 25-30 minutes
Coconut Flour Cinnamon Rolls
These soft and fluffy cinnamon rolls get a boost of nutrition from coconut flour, making them a perfect treat for those looking for a gluten-free option. With the warmth of cinnamon and a hint of sweetness, these rolls are sure to satisfy any sweet tooth.
Ingredients:
– 1 cup coconut flour
– 1/2 cup granulated sugar
– 1/4 cup melted coconut oil
– 2 teaspoons active dry yeast
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1 large egg
– 1 tablespoon milk
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine coconut flour, sugar, and yeast.
3. Add melted coconut oil, cinnamon, and salt. Mix until well combined.
4. Beat in the egg and milk.
5. Roll out dough on a floured surface to about 1/4 inch thickness.
6. Cut into desired shapes (e.g., rolls or strips).
7. Place on prepared baking sheet, leaving space between each roll.
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Coconut Flour Pancakes with Almond Butter
These fluffy pancakes made with coconut flour and sweet almond butter are a game-changer for those following a gluten-free diet. With their rich flavor and satisfying texture, they’re perfect for breakfast or a quick snack.
Ingredients:
– 1 cup coconut flour
– 2 eggs
– 1/4 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 2 tbsp granulated sweetener (such as Swerve or Erythritol)
– 1 tsp vanilla extract
– Pinch of salt
– 2 tbsp creamy almond butter, warmed
Instructions:
1. In a large bowl, whisk together coconut flour, eggs, almond milk, melted coconut oil, sweetener, and vanilla extract.
2. Heat a non-stick skillet or griddle over medium heat.
3. Drop the batter by 1/4 cupfuls onto the skillet.
4. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
5. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
6. Serve warm with a dollop of warmed almond butter.
Cooking Time: 15-20 minutes (depending on the size of your pancakes)
Coconut Flour Chocolate Cake
This decadent cake is perfect for special occasions or as a treat any time of the year. Made with coconut flour, dark chocolate, and wholesome ingredients, it’s a healthier alternative to traditional cakes.
Ingredients:
– 1 cup coconut flour
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– Pinch of salt
Instructions:
1. Preheat the oven to 350°F (180°C). Grease two 6-inch round cake pans.
2. In a medium bowl, whisk together coconut flour, cocoa powder, and sweetener.
3. In a large bowl, whisk eggs, melted coconut oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
5. Melt chocolate chips in a double boiler or microwave-safe bowl. Allow to cool slightly.
6. Fold the melted chocolate into the cake batter.
7. Divide the batter evenly between the prepared pans.
8. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Coconut Flour Carrot Cake
This moist and flavorful carrot cake recipe uses coconut flour as a substitute for traditional wheat flour, making it a great option for those following a low-carb diet. With the addition of shredded carrots, chopped walnuts, and a hint of spice, this cake is sure to satisfy your sweet tooth.
Ingredients:
– 1 cup coconut flour
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 cup grated carrots
– 1/4 cup chopped walnuts
– Pinch of salt
– Optional: cream cheese frosting (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 6-inch round cake pans or one 9×13 inch baking dish.
2. In a large bowl, combine coconut flour, sweetener, eggs, almond milk, melted coconut oil, baking powder, and vanilla extract. Mix until smooth.
3. Fold in grated carrots, chopped walnuts, and salt.
4. Divide batter evenly between prepared pans or baking dish.
5. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Optional Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– Powdered sweetener (such as Swerve or Erythritol), to taste
Mix all ingredients until smooth and creamy. Spread over cooled cake.
Coconut Flour Crepes with Fresh Berries
A delicate and flavorful breakfast or brunch option that combines the richness of coconut flour crepes with the sweetness of fresh berries.
Ingredients:
– 1 cup coconut flour
– 2 large eggs
– 1/4 cup unsweetened almond milk
– 1/4 teaspoon salt
– 1 tablespoon melted butter, divided
– Fresh berries (such as strawberries, blueberries, or raspberries)
– Confectioners’ sugar (optional)
Instructions:
1. In a medium bowl, whisk together coconut flour, eggs, and almond milk until smooth.
2. Add salt and whisk to combine.
3. Heat a small non-stick pan over medium heat. Brush with 1/4 teaspoon of melted butter.
4. Pour in about 1/4 cup of the batter and tilt the pan to evenly coat the bottom.
5. Cook for 1-2 minutes, until edges start to curl and center is still slightly runny.
6. Flip the crepe and cook for an additional minute.
7. Repeat with remaining batter.
8. Top crepes with fresh berries and drizzle with remaining melted butter (if desired).
9. Dust with confectioners’ sugar (if desired).
Cooking time: 15-20 minutes
Coconut Flour Almond Butter Cookies
Coconut Flour Almond Butter Cookies: A Delicious Gluten-Free Treat!
These chewy cookies are made with coconut flour, almond butter, and sweet honey, making them a perfect treat for those with gluten intolerance or dietary restrictions.
Ingredients:
– 1 1/2 cups coconut flour
– 1/4 cup almond butter
– 1/4 cup granulated sugar
– 1/4 cup honey
– 1 large egg
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut flour and sugar.
3. In a separate bowl, mix almond butter, honey, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 10-12 minutes or until lightly golden brown.
Cooking Time: 10-12 minutes
Coconut Flour Lemon Poppy Seed Muffins
These moist and flavorful Coconut Flour Lemon Poppy Seed Muffins are perfect for a sunny morning pick-me-up. The combination of tangy lemon, sweet coconut, and crunchy poppy seeds will transport you to a tropical paradise.
Ingredients:
– 1 cup coconut flour
– 2 large eggs
– 1/4 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup poppy seeds
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together eggs, almond milk, melted coconut oil, lemon juice, and vanilla extract.
3. Add the coconut flour mixture, granulated sweetener, and poppy seeds. Mix until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 20-22 minutes
Summary
Discover 18 delicious gluten-free recipes that feature coconut flour as the star ingredient. From sweet treats like Chocolate Coconut Flour Brownies and Coconut Flour Pumpkin Spice Cake, to savory dishes like Coconut Flour Chicken Tenders and Coconut Flour Pizza Crust, there’s something for every occasion. These mouth-watering recipes include a variety of breakfast options, such as Coconut Flour Pancakes with Blueberry Compote and Coconut Flour Waffles with Maple Syrup, as well as desserts like Coconut Flour Chocolate Chip Cookies and Coconut Flour Cinnamon Rolls. Get cooking and enjoy the taste of coconut flour!
