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 Potato Pancakes (also called Coconut Fritters)

Ingredients:

• 2 cups unsweetened coconut milk
• 4 large baking potatoes
• 1/2 cup unsweetened dried coconut
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 tsp. Salt
• 3 free range eggs, beaten
• Coconut oil
• 1/2 cup butter, melted, for serving

Directions:

Boil the potatoes in their skins, cool slightly and peel. Mash the potatoes. Add the eggs.

Sift the flour together with the baking powder and salt. Beat this mixture
into the potato and egg mixture.

Add the coconut milk. Drop batter by large spoonfuls onto a hot heavy frying pan, well-greased with coconut oil. Turn the pancakes when golden on one side (3-4 minutes). Cook until the second side is golden brown.

Serve with the melted butter on the side. Serves 4 to 6.



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 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.


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Bananas in Coconut Milk

Ingredients:

2 1/2 cups coconut milk
1/4 cup honey
1/2 teaspoon sea salt
4 large bananas, peeled and diagonally sliced into 1 1/2" pieces

Directions

In a large saucepan, bring the coconut milk to a boil. Add the sugar & the salt & cook for 3 to 5 minutes over medium heat. Reduce the heat, add the sliced bananas, cover & simmer for 5 minutes. Do not stir, or the bananas will become mushy. Serve hot or cold.

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More Coconut Oil Salad Dressing Recipes

Using the previously posted recipe for healthy coconut mayonnaise, you can make the following salad dressings:

Healthy Ranch Dressing

1 cup buttermilk
1/2 cup coconut mayonnaise
1/2 teaspoon onion flakes
1/2 teaspoon garlic powder
1/2 teaspoon fresh parsley
1/2 teaspoon fresh dill
a dash of paprika
1 teaspoon white wine vinegar
freshly ground black pepper
sea salt to taste

Blend until smooth. Refrigerate. This dressing will thicken as it cools. You can
use it instead of mayonnaise and can dilute it with more buttermilk if you want
thinner dressing.


Healthy Blue Cheese Dressing

1 cup coconut mayonnaise
4 tablespoons sour cream
1/4 lb. blue cheese
1 cup buttermilk
2 tablespoons lemon juice
1 teaspoon honey
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1 teaspoon white pepper
1 dash Tabasco
1 dash Worcestershire sauce

Blend mayonnaise, sour cream, blue cheese and buttermilk. Add remaining
ingredients. Blend until well creamed. Store in glass jar in refrigerator. Best after
refrigerated two hours. If this tastes too tart, add a little more honey.
This dressing keeps for several weeks. It is delicious on a tossed green salad or
you might like it on grapefruit and avocado salad.


Coconut Oil Vinaigrette

1/4 cup red wine vinegar
1/2 cup liquid virgin coconut oil
1/2 cup virgin olive oil
sea salt and pepper to taste

Wisk all ingredients together in a small bowl. Store in glass jar in refrigerator and
warm to room temperature before using. Try adding minced garlic, parsley, onion powder, cayenne powder, dill weed, parmesans cheese, or Dijon mustard to the recipe for variations.

Coconut Mayonnaise

This is Cherie Calbom's recipe from her book, The Coconut Diet.

I have tried this and it is excellent! I use it instead of store bought mayonnaise or salad dressing.


1 whole egg
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt or Celtic salt
1/4 teaspoon white pepper
1/2 cup Virgin Coconut Oil (melted if solid)
1/2 cup extra virgin olive oil

1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.
2. Continue blending until there is no free standing oil.

Makes about 1 1/2 cups

This is Cherie Calbom's recipe from her book, The Coconut Diet. You can find the recipe on her site at http://www.coconutdiet.com/coconut_mayonnaise.htm.


Thousands of people are losing weight and getting healthier with coconut oil diets. To find out what the secrets of the coconut oil diets are go to Coconut-Oil-Diet.com.