Healthy Coconut Recipes

Coconut Cake with Orange FrostingGluten Free Coconut Flour Organic Cake recipe photo

  • 1/4 cup coconut oil
  • 6 eggs, at room temperature
  • 1/4 cup coconut milk*
  • 6 tablespoons agave
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder (aluminum free)
  • 1/2 teaspoon salt
  • juice of 1/2 medium orange

Preheat the oven to 350 degrees. Measure out coconut oil and place in an 8″x8″ pan. Place the pan in the oven to melt the coconut oil. While the coconut oil is melting, whisk the eggs, coconut milk, agave, vanilla and orange zest together. Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and salt. Stir the dry ingredients into the wet. Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone. Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack. After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice.

Orange Coconut Oil Frosting

Be sure to melt your coconut oil in a glass bowl. I do this by putting the bowl over a small pan of simmering water.

Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy. At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.

Gluten Free Apple Crisp photoApple Crisp

Filling:

Topping:

Preheat oven to 350 degrees F. Mix all filling ingredients together in a bowl and pour into greased 9×9 baking dish. Mix dry topping ingredients together and then drop in cubes of oil or butter and mash together with your fingers until crumbly. Sprinkle on top of filling. Bake at in preheated oven for 20 minutes.

Cheesy Garlic BreadGluten Free Cheesy Garlic Coconut Quick Bread recipe photo

Preheat the oven to 350 degrees. Blend all ingredients except cheese in a food processor (or whisk by hand) until there are no lumps. If the batter is a little dry just add a tablespoon of water as needed. It should be a pretty moist, almost pourable batter. Stir in cheese. Pour into greased bread pan. Bake in preheated oven for 40 minutes or until done (toothpick inserted in center comes out clean).

Gluten Free Coconut Flour Chocolate Chip Cookies recipe photoChocolate Chip Cookies

Preheat oven to 375 degrees F. Mix together coconut oil, Splenda, vanilla, eggs, and salt together. Blend thoroughly. Add flour, coconut and cocoa nibs; mix thoroughly. Form into small cookies on a parchment lined pan and bake in preheated oven for about 15 minutes, or until lightly browned.

 Strawberry MuffinsGluten Free Strawberry Coconut Muffins recipe photo

Cream Cheese Topping:

  • 1 cup homemade or store bought cream cheese, softened
  • 1 cup chopped strawberries, fresh or frozen
  • 1 – 3 tablespoons agave

For the muffins:

Preheat oven to 350 degrees F. In a small bowl, combine coconut flour, salt and baking soda. In a large bowl mix the eggs, agave, coconut oil and vanilla until well blended. Mix dry ingredients into the wet, blending with a hand mixer or by hand. Gently fold in strawberries. Place batter in paper lined muffin tins OR oil small individual glass bowls and pour batter in about 1/2 – 3/4 full. Bake in preheated oven for 20-25 minutes. Take them out and let them cool and serve topped with Strawberry Cream Cheese.

Cream Cheese: Place everything in a blender or food processor and blend till smooth. Store in an airtight container in the fridge. When muffins are ready, generously top each muffin and enjoy!

Gluten Free Coconut Fried Fish with Organic Brown Rice and Lemon Wedges. Prepared by Sarah Shilhavy. Photo by Jeremiah Shilhavy, all copyrights reserved.Fried Fish

Dredge fish fillets in coconut flour. Heat oil (approximately 3 tablespoons per 4 fillets) in frying pan over medium heat. Fry fish until browned and flaky, turning over once or twice. Season with salt and pepper while frying. Serve fish immediately and squeeze lemon juice over fillets. Serve alongside some cauliflower rice. This is delicious! Enjoy!

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