Gluten Free Coconut Flour Pizza Crust

Makes approximately two 8″ thin crust pizzas

Ingredients:

4 good quality eggs, preferably organic grass fed
1/4 cup coconut flour
1/4 cup plain yogurt
1 tsp organic onion powder
1 tsp organic oregano
1 tsp organic basil
1/3 cup shredded Parmesan cheese
2 cloves organic garlic, minced
1/4 tsp sea salt

Instructions:

Whip the eggs in a large bowl with the yogurt and sea salt.   Add the coconut flour and whip until very smooth with no lumps.    This may take a few minutes to accomplish as it takes some time for the coconut fiber to absorb the liquid.    Blend in the onion powder, oregano, basil, garlic, and parmesan cheese.

Line a pizza pan with parchment paper.   Gently pour about 1/2 the batter onto the paper lined pan.   Use a spatula or other kitchen utensil to spread the batter into an 8-9″ circle that is quite thin (the thinner the better).

Bake at 400F for 10 minutes. Remove pan from oven, add homemade pizza sauce, cheese and other toppings as desired. Place back in the oven on broil for about 8 minutes more.

Repeat this process with the remaining half of the coconut flour batter.


I found and adapted this recipe from: http://www.thehealthyhomeeconomist.com/coconut-flour-pizza-crust/

This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com. 

Coconut Flour Muffins

Ingredients:

* 6 free range organic eggs
* 4 tablespoons butter, melted
* 2/3 cup sucanat or 1/2 cup of honey
* 1/2 teaspoon sea salt
* 1 teaspoon coconut extract
* 1/2 cup sifted coconut flour
* 1/2 teaspoon baking powder
* 1/3 cup unsweetened flaked coconut


Directions:

Heat oven to 400° F.

Blend together eggs, butter, sugar, salt, and coconut extract. Combine coconut flour with baking powder and whisk into batter until there are no lumps.

Fill muffin cups halfway with batter. Sprinkle flaked coconut on top.

Bake for 15 minutes. Makes 12 muffins.


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Swanson Coconutty Raisin Pancakes

I got this great recipe from Swanson. These pancakes contain no trans-fats, no white processed sugar and are sweetened only with a bit of natural honey and organic raisins. Coconut flour is higher in fiber and lower in carbohydrates than regular wheat flour.

Make up several batches of Swanson Coconutty Raisin Pancakes on the weekend; then freeze a few and reheat in the toaster when needed throughout the week.


Ingredients:

* 3 free-range eggs, medium sized
* 3 tablespoons Garden of Life Extra Virgin Coconut Oil, melted
* 3 tablespoons coconut milk (we used Thai Kitchen, unsweetened)
* 1-1/2 teaspoons YS Organics Clover Honey
* 1/4 teaspoon Swanson Himalayan Crystal Salt
* 3 tablespoons Swanson Coconut Flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon Swanson Organic Cinnamon
* 1/3 cup Swanson Organic Thompson Seedless Raisins

Directions:

In a large bowl, mix together eggs, coconut oil, coconut milk, honey and salt. In a separate bowl, combine coconut flour, baking powder and cinnamon, and thoroughly mix into batter. Add raisins. Coat frying pan with non-stick spray and heat on medium-high. Spoon batter (approximately 1/8 cup or 2 tablespoons) onto hot pan making pancakes about 3 inches in diameter. Flip when batter begins to bubble. Batter will be thick but will flatten out when cooking. Makes approx 8 pancakes.

Top the pancakes with strawberries and blueberries or a fresh fruit compote, organic peanut butter, real maple syrup, or simply eat them hot off the griddle. Serve with a side of organic sausage links.

Recipe Source- Swanson



• • • • •

Learn the secrets thousands are using to lose weight and get healthier with coconut oil diets. Visit our site at http://coconut-oil-diet.com and start losing weight today!

Coconut Hush Puppies

This recipe is reprinted from Tropical Traditions.

* 3 tablespoons Rapadura sugar
* ½ cup boiling water
* 6 tablespoons expeller-pressed coconut oil
* 2-3 medium sized onions, chopped into small pieces
* 2 eggs
* evaporated milk
* Coconut oil, olive oil or palm shortening - for frying

Dry ingredients:

* 2 cups fresh home-ground cornmeal (yellow)
* 1 cup flour
* 1 cup shredded coconut
* 6 teaspoons baking powder, aluminum free
* 1 teaspoon salt
* 1 teaspoon kelp granules
* 1 teaspoon onion powder
* ¼ teaspoon garlic powder
* ¼ teaspoon black pepper
* ¼ teaspoon cayenne pepper

Dissolve Rapadura sugar in boiling water in a 2 cup heat-proof measuring cup.

In a large bowl, combine all dry ingredients together. Drizzle expeller-pressed coconut oil over dry ingredients and chop in with a pastry blender till mixture looks like coarse cornmeal. Stir in onions.

Add the eggs to the cooled sugar water in the 2 cup measuring cup and beat with a fork. Add enough evaporated milk to make 2 cups of liquid and beat some more. Stir into dry ingredients and let sit for 20 to 30 minutes, so the coconut and cornmeal can absorb the liquid.

Heat whatever oil you’re using to 450º F and drop batter in by spoonfuls...or use a melon baller.

Cook till a nice golden brown. This can be cooked in a skillet with coconut oil to make “hush puppy pancake-lets.” Also, this recipe without the last 4 dry ingredients and the chopped onions makes a good “regular” pancake mix...just add a bit more liquid so it will pour instead of “glomp” onto the skillet. Also, using coconut milk instead of evaporated milk will give a more coco-nutty flavor.


• • • • •

Learn the secrets thousands are using to lose weight and get healthier with coconut oil diets. Visit our site at http://coconut-oil-diet.com and start losing weight today!

Lime and Coconut Milk Bread (for the Bread Machine)

Ingredients:

2 1/2 teaspoons active dry yeast
2 cups unbleached bread flour
1 1/4 cups whole wheat flour
1/4 cup whole oats
1/4 cup cornmeal
3 tablespoons honey
1/2 tablespoon sea salt
3 tablespoons grated lime zest
1 1/2 tablespoons coconut oil
3/4 cup unsweetened flaked coconut
1/2 cup unsweetened coconut milk
1 cup water

Directions

Bring all ingredients to room temperature and pour into bread machine in order.

Select "white bread" and push Start.

In hot and humid weather, use 1/8 c. less water.

Spread with a mashed ripe mango or bannana, if you like.


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Coconut Bake

In Trinidad, this rustic coconut loaf with a biscuit-like texture is traditionally eaten with bul jol, which is also known as pick-up saltfish. The bread is quick and easy to make, and is great for breakfast with tropical jams such as guava, passion fruit, or mango.

Coconut know-how: To open a coconut, pierce "eyes" with an ice pick and drain out liquid. Break coconut open with a hammer, and then pry out the meat and scrape off the brown skin. Chop or grate meat by hand or in a processor.


2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled margarine, cut into 1/2-inch cubes
3/4 cup coarsely grated peeled fresh coconut (white part only)
2/3 cup unsweetened coconut milk*

Nonstick vegetable oil spray


Sift flour, sugar, baking powder, and salt into medium bowl. Add margarine; rub in with fingertips until coarse meal forms. Mix in grated coconut, then coconut milk. Stir mixture with fork until dough forms. Gather dough into ball; cover with kitchen towel. Let dough rest 30 minutes.

Preheat oven to 400 degrees F. Spray baking sheet with nonstick spray. Shape dough into 7-inch-round. Place on prepared baking sheet. Bake until golden brown and tester inserted into center comes out clean, about 20 minutes. Cool 30 minutes. Serve coconut bake slightly warm.

*Available at most supermarkets and at Asian markets.

Makes 1 loaf.
From Bon Appétit, Features, May 2006, Virginia Burke
http://www.epicurious.com/recipes/recipe_views/views/234790


To find out how coconuts and coconut oil can help you lose weight, go to http://coconut-oil-diet.com now.

Banana Coconut Flour Muffins

I was excited to find out that Tropical Traditions (http://tropicaltraditions.com) now has coconut flour. This is a great way to get your coconut and coconut oil for those on coconut oil diets. It is also a good recipe for those who want to avoid because of gluten intolerance. Go to http://coconut-oil-diet.com for more information on how coconuts help you get healthier and lose weight.

Here is a good recipe from the Tropical Traditions website using coconut flour:

Ingredients:
1 cup Tropical Traditions organic coconut flour
6 eggs
2 ripe bananas (mashed)
2 Tbsp. melted butter
2 Tbsp. Virgin Coconut oil
2 Tbsp. milk
3 Tbsp. honey
1 tsp. aluminum free baking powder
1/2 tsp. vanilla
1/8 tsp. Himalayan salt

Procedure:

Pre-heat oven at 350 F degrees.

Mix coconut flour and baking powder (put it in separate bowl.) In a mixing bowl, beat eggs gradually, and then add milk, honey, coconut oil, butter, vanilla and salt. Continue mixing. Then add the coconut flour with baking powder and mashed bananas. Blend well. Grease 12 muffin cups with coconut oil. Fill greased muffin cups with the batter.

Bake at 350 degrees F for 20 minutes.

Yield: 12 muffins

Coconut Pineapple Muffins

INGREDIENTS:

1 1/3 cup whole wheat flour
1/3 cup raw honey
1/3 cup raw sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped pecans
2/3 cup rolled oats
1 cup sour milk or buttermilk
1/2 cup melted butter or coconut oil
1 large egg
1 can (approximately 15 ounces) crushed pineapple, drained well
1/2 cup shredded coconut (unsweetened)

Topping:
1/2 cup shredded coconut

PREPARATION:
Grease 18 muffin cups or line with paper muffin liners.

In a large bowl, mix together flour, oats and buttermilk. Let it sit for 12-24 hours. Then add sugar, honey, baking powder, baking soda, and pecans. Make a well in the center of the mixture. Add melted butter or coconut oil, and egg. Stir to blend, just until dry ingredients are moistened. Do not overmix. Gently fold in drained pineapple and coconut.

Spoon batter into prepared muffin cups, filling about 2/3 full.

Sprinkle coarse coconut topping over pineapple muffin batter.

Bake muffins at 400° for about 20 minutes, or until tops are lightly browned and firm. Transfer pans to rack to cool for about 5 minutes. Gently turn muffins out onto rack to cool completely.

Makes 18 coconut pineapple muffins.

Banana-Coconut Bread

If you want to indugle a little, here is a great recipe. Try it with the Pinapple Coconut Cheese Spread recipe below.


Banana-Coconut Bread

3/4 cup raw sugar
1/4 cup coconut oil
2 eggs
1 cup mashed bananas
1/2 cup shredded coconut
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped pecans or walnuts (optional)

Preheat the oven to 350 degrees.

Mix the sugar, coconut oil and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut.

Sift the flour with the baking powder, salt and soda. Stir this into the other mixture, stirring until smooth. Add the nuts if desired and stir again.

Pour the batter into a greased 9 by 5 by 3 inch loaf pan. Bake in a 350 degree oven for 60 to 70 minutes or until the loaf tests done. Remove from the oven and allow to cool. Use 2 spatulas to remove the loaf from the loaf pan, and let it finish cooling on a wire rack. Makes 1 loaf.


Pinapple Coconut Cheese Spread

8 ounces cream cheese - softened
2 tablespoons pinapple, mango, apricot or peach preserves
1/3 cup flaked coconut

Combine cream cheese and preserves, mixing until well blended. Add coconut; mix well. Chill. Serve on bagels, toast, sweet fruit or nut breads. Serves 10.