Ingredients
¾ cup sifted TIANA Organic Coconut Flour
½ cup TIANA Organic Virgin Coconut Oil or butter, melted
6 eggs
2 tablespoons honey
½ teaspoon salt
1 teaspoon baking powder
Method
Blend together eggs, butter, honey and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Pour into greased 9x5x3 inch or smaller loaf pan and bake at 175C (350F) for 40 minutes. Remove from pan and cool on rack.
Pancakes
Ingredients
2 eggs
2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted
2 tablespoons coconut milk or whole milk
1 teaspoon sugar
¼ teaspoon salt
2 tablespoons sifted TIANA Organic Coconut Flour
¼ teaspoon baking powder
Method
Blend together eggs, oil, coconut milk, sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 ½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking. Makes about 8 pancakes.
Pecan Pancakes
Make Pancakes as directed above and add ½ cup of chopped pecans.
Blueberry Pancakes
Make Pancakes as directed and, after mixing in the coconut milk, fold in ½ cup of dry fresh blueberries.
Banana Nut Bread
Ingredients
1 ripe banana, mashed
8 eggs
½ cup TIANA coconut milk
½ cup brown sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon salt
¾ cup sifted TIANA Organic Coconut Flour
1 teaspoon baking powder
½ cup pecans or walnuts, chopped
Method
Blend together mashed banana, eggs, coconut milk, sugar, salt, vanilla and almond extracts. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in nuts. Pour into greased 9x5x3 inch loaf pan and bake at 175C (350F) for 60 minutes. Remove from pan and cool on rack.
Honey Muffins
This is a basic coconut flour muffin recipe you can use to make a variety of muffins.
Ingredients
3 eggs
2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted
2 tablespoons TIANA coconut milk or whole milk
3 tablespoons honey
¼ teaspoon salt
¼ teaspoon vanilla
¼ cup sifted TIANA Organic Coconut Flour
¼ teaspoon baking powder
Method
Blend together eggs, butter, coconut milk, honey, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Pour batter into greased muffin cups. Bake at 205C (400F) for 15 minutes. Makes 6 muffins.
Brownies
Ingredients
1/3 cup TIANA Organic Virgin Coconut Oil or butter, melted
½ cup cocoa powder
6 eggs
1 cup sugar
½ teaspoon salt
½ teaspoon vanilla
½ cup sifted TIANA Organic Coconut Flour
1 cup nuts, chopped (optional)
Method
In a saucepan at low heat, blend together butter and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175C (350F) for 30-35 minutes.
Maple Pecan Cake
Ingredients
½ cup TIANA Organic Virgin Coconut Oil or butter, melted
½ cup TIANA coconut milk
12 eggs
1 cup brown sugar
1 teaspoon salt
1 teaspoon maple flavouring
1 cup sifted TIANA Organic Coconut Flour
1 teaspoon baking powder
¾ cup pecans, finely chopped
Frosting
Method
Crepes
Ingredients
2 tablespoons sifted TIANA Organic Coconut Flour
2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted
2 eggs
1 teaspoon sugar
⅛ teaspoon salt
1/3 cup whole milk
Method
Blend together eggs, oil, sugar and salt. Thoroughly mix in coconut flour. Stir in coconut milk. Heat 1 tablespoon of coconut oil in a small skillet. Pour a quarter of the batter into the skillet; immediately rotate skillet until a thin even layer of batter covers the bottom of the skillet. Crepe should be about 5 to 6 inches in diameter. Cook until batter is bubbly and cooked around the edges. Turn and cook other side. Cover one side of crepes with your choice of chopped fruits, nuts or jelly. Roll up and sprinkle with powdered sugar or top with whipped cream. Makes 4 crepes.
Drop Biscuits
Ingredients
1/3 cup sifted TIANA Organic Coconut Flour
¼ cup TIANA Organic Virgin Coconut Oil or butter, melted
4 eggs
¼ cup honey
¼ teaspoon salt
¼ teaspoon baking powder
Method
Blend together eggs, butter, honey and salt. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Drop batter by the spoonful onto a greased cookie sheet. Bake at 205 Degree C (400F) for 14 to 15 minutes. Makes 8 biscuits.
Cheese Biscuits
Ingredients
¼ cup TIANA Organic Virgin Coconut Oil or butter, melted
1/3 cup sifted TIANA Organic Coconut Flour
4 eggs
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon baking powder
½ cup sharp cheddar cheese, shredded
Method
Blend together eggs, butter, salt, and onion powder. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in cheese. Drop batter by the spoonful onto a greased cookie sheet. Bake at 205 Degree C (400F) for 15 minutes. For a cheesier biscuit increase cheese to ¾ cup.
Cranberry Walnut Coconut Bread
Ingredients
2/3 cup sifted TIANA Organic Coconut Flour
½ cup TIANA Organic Virgin Coconut Oil or butter, melted
½ cup TIANA coconut cream, melted
½ cup sugar
8 eggs
1 teaspoon vanilla
1 teaspoon lemon extract
½ teaspoon salt
1 teaspoon baking powder
1 cup dried cranberries
½ cup walnuts, chopped
Method
Blend together eggs, coconut milk, sugar, vanilla, lemon extract and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in cranberry sauce and nuts. Pour into greased 9x5x3 inch loaf pan and bake at 175 Degree C (350F) for 60 minutes. Remove from pan and cool on rack.
Blueberry Coconut Muffins
Ingredients
¼ cup sifted TIANA Organic Coconut Flour
3 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted
3 eggs
3 tablespoons honey
¼ teaspoon salt
¼ teaspoon vanilla
⅛ teaspoon almond extract
¼ teaspoon baking powder
½ cup fresh blueberries
Method
Blend together eggs, butter, honey, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Fold blueberries into batter. Blueberries should be dry. If rinsed, dry them off before adding to batter. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 16-18 minutes. Makes 6 muffins.
Orange Muffins
Ingredients
¼ cup sifted TIANA Organic Coconut Flour
2 tablespoons TIANA coconut cream/milk
3 eggs
2 tablespoons orange juice concentrate, no water added
3 tablespoons honey
¼ teaspoon salt
⅛ teaspoon almond extract
¼ teaspoon baking powder
2 teaspoons orange peel, finely diced
Method
Blend together eggs, orange juice concentrate, coconut milk, honey, salt and almond extract. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in orange peel. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 18-20 minutes. Makes 6 muffins.
Walnut Raisin Muffins
Ingredients
¼ cup sifted TIANA Organic Coconut Flour
2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted
2 tablespoons TIANA coconut cream/milk
3 eggs
3 tablespoons honey
¼ teaspoon salt
¼ teaspoon vanilla
¼ teaspoon baking powder
1/3 cup raisins
1/3 cup walnuts, chopped
Method
Blend together eggs, butter, coconut milk, honey, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in raisins and walnuts. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 15 minutes. Makes 6 muffins
Banana Nut Muffins
Ingredients
¼ cup sifted TIANA Organic Coconut Flour
2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted
3 eggs
½ ripe banana, mashed
3 tablespoons brown sugar
¼ teaspoon salt
½ teaspoon vanilla
¼ teaspoon baking powder
¼ cup walnuts or pecans, chopped
Method
Blend together eggs, butter, banana, sugar, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in nuts. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 18 minutes. Makes 6 muffins.
Coconut Almond Cookies
Ingredients
½ cup sifted TIANA coconut flour
½ cup chopped almonds, lightly toasted
½ cup butter
1 cup sugar
¼ teaspoon salt
4 eggs
¾ teaspoon almond extract
1½ cups grated or flaked coconut
Method
Preheat oven to 175C (350F). Put almonds in an oven safe pan and bake for about 8 minutes or until lightly browned. Remove from oven and let cool. Mix together butter, sugar, salt, eggs and almond extract. Stir in flour, coconut and toasted almonds. Let batter rest for 4 to 5 minutes to allow it to thicken slightly. Drop batter in spoon-size mounds 1 inch apart on greased cookie sheet. Bake at 190 Degree C (375F) for 15 minutes or until lightly browned. Cool slightly and remove from cookie sheet. Makes about 2 dozen cookies.
Chocolate Cookies
Ingredients
¼ cup sifted TIANA coconut flour
¼ cup butter or TIANA virgin coconut oil
1/3 cup cocoa powder
3 eggs
1/3 cup sugar
¼ teaspoon salt
¼ teaspoon vanilla
Method
In a saucepan at low heat, melt butter and stir in cocoa powder. Remove from heat and let cool. In a bowl, combine eggs, sugar, salt and vanilla; stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Let batter rest for 4 to 5 minutes to allow it to thicken slightly. Drop batter by the spoonful on greased cookie sheet. Bake at 175 Degree C (350F) for 14 minutes. Makes about 16 cookies.
Pecan Delights
Ingredients
1 cup sifted TIANA coconut flour
½ cup butter
1 cup brown sugar
4 eggs
½ teaspoon vanilla
⅛ teaspoon salt
1½ cups grated or flaked coconut
¾ cup pecans, chopped
Method
Mix together butter, sugar, eggs, vanilla, salt, coconut and pecans. Stir in coconut flour. Drop batter in spoon sized mounds 1 inch apart on greased cookie sheet. Bake at 190 Degree C (375F) for 14 to 15 minutes or until lightly browned. Cool slightly and remove from cookie sheet. Makes about 2 dozen cookies.
Peanut Butter Cookies
For these cookies, use natural peanut butter, without hydrogenated oil or added sugar. The oil in natural peanut butter usually separates and rises to the top of the jar if allowed to sit for any extended period of time. Mix this oil into the peanut butter. Do not pour it out. If you do pour it out, replace it with an equal amount of melted coconut oil. Maintaining the original fat content of the peanut butter produces the best results with this recipe.
Ingredients
½ cup sifted TIANA coconut flour
1 cup natural peanut butter
½ cup peanuts, coarsely chopped (optional)
1½ cups brown sugar
4 eggs
½ teaspoon vanilla
½ teaspoon salt
Method
Mix together peanut butter, peanuts, sugar, eggs, vanilla and salt. Stir in peanuts and coconut flour. Batter will be runny. Drop by the spoonful 2 inches apart on greased cookie sheet. Bake at 190 Degree C (375F) for 14 to 15 minutes. Cool slightly and remove from cookie sheet. Makes about 3 dozen cookies.
Coconut Chocolate Chip Cookies
Ingredients
1 cup sifted TIANA coconut flour
½ cup butter, melted
1 cup brown sugar
4 eggs
½ teaspoon vanilla
⅛ teaspoon salt
1½ cups grated or flaked coconut
¾ cup semisweet chocolate chips
Method
Mix together butter, sugar, eggs, vanilla and salt. Stir in coconut, chocolate chips and coconut flour. Drop batter in spoon-sized mounds 1 inch apart on greased cookie sheet. Bake at 190 Degree C (375F) for 14 to 15 minutes. Cool slightly and remove from cookie sheet. Makes about 2 dozen cookies.
Brownies
Ingredients
½ cup sifted TIANA coconut flour
1/3 cup butter or TIANA virgin coconut oil
½ cup cocoa powder
6 eggs
1 cup sugar
½ teaspoon salt
½ teaspoon vanilla
1 cup nuts, chopped (optional)
Method
In a saucepan at low heat, blend together butter and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175 Degree C (350F) for 30-35 minutes.
Cheese Crackers
This is a delicious wheat-free, sugar-free snack that is quick and easy to make. They look like cookies with a crispy cookie-like texture but the taste is distinctly that of a cracker.
Ingredients
½ cup sifted TIANA coconut flour
½ cup almond flour *
2 eggs
¼ cup butter, melted
¼ teaspoon salt
3 cups sharp cheddar cheese, shredded
Method
Blend together almond flour, eggs, butter, salt and cheese. Add coconut flour and kneed the dough in your hands for 2 to 3 minutes. Form dough into 1 inch balls, place on an un greased cookie sheet and flatten to a diameter of about 2 to 2½ inches. Bake at 205 Degree C (400F) for 15 minutes. These crackers taste best straight from oven and slightly crisp. Leftover crackers can be reheated at 205 Degree C (400F) for about 4 minutes. Makes about 16 crackers.
Almond flour can be replaced with nut meal if desired. To make nut meal grind raw nuts in a food processor. You may use almonds, pecans, walnuts or any nut of your choice.
Chocolate Cake
Ingredients
¾ cup butter or TIANA virgin coconut oil
1 cup sifted TIANA coconut flour
½ cup TIANA coconut cream/milk or whole milk
1 cup cocoa powder
12 eggs
2¼ cups sugar
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking powder
Marshmallow frosting
Method
Melt butter in a saucepan over medium heat. Mix in cocoa powder. Remove from heat and set aside. In a bowl mix together eggs, coconut milk, sugar, salt and vanilla. Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased 11x7x2 inch or 9x9x2 inch pan. Bake at 175 Degree C (350F) for 35-40 minutes or until knife inserted into centre comes out clean. Cool. Fill layers and cover top and sides of cake with marshmallow frosting or the frosting of your choice.
Carrot Cake
Ingredients
1 cup sifted TIANA coconut flour
½ cup butter, melted
½ cup TIANA coconut cream/milk
12 eggs
1 teaspoon vanilla
1 cup sugar
1 teaspoon salt
1½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon baking powder
2 cups finely grated carrot
½ cup nuts, chopped
Frosting
Method
Combine butter, coconut cream, eggs and vanilla. In a separate bowl, mix together sugar, salt and spices. Stir into wet mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in carrots and nuts. Pour batter equally into 2 greased 8 or 9x1½ inch layer cake pans or one 9x9x2 inch pan. Bake at 175 Degree C (350F) for 35-40 minutes or until knife inserted into centre comes out clean. Cool. Cover with lemon swirl frosting or lemon butter frosting.
Strawberry Shortcake
These delicious little shortcakes are made in muffin cups.
Ingredients
¼ cup sifted TIANA coconut flour
3 tablespoons butter, melted
3 eggs
3 tablespoons honey
¼ teaspoon salt
¼ teaspoon vanilla
¼ teaspoon baking powder
Method
Blend together butter, eggs, honey, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 15 minutes. Serve topped with fresh strawberries and whipped cream. Makes 6 cakes.
Meat Loaf
Ingredients
½ cup TIANA coconut flour
3 eggs
1 cup finely chopped onion
½ cup chopped bell pepper
1 teaspoon salt
½ teaspoon black pepper
⅛ teaspoon thyme
⅛ teaspoon marjoram
1 pound ground beef
1 16-ounce can tomato sauce
Method
Combine coconut flour, eggs, chopped onion, bell pepper, salt, black pepper, thyme and marjoram in a bowl. Add ground beef and 1 cup (8 ounces) of tomato sauce and mix well. Shape mixture into a loaf and place in a baking dish. Pour the remaining 1 cup of tomato sauce over the top of the loaf. Bake at 175 Degree C (350F) for 1¼ hours. Makes 6 to 8 servings.
The Following Recipes were sent in with our thanks by Ms. Angela Pittaway
Coconut Cake
Ingredients
6 eggs
¼ cup TIANA coconut oil
¼ cup TIANA coconut milk
6 Tablespoons raw honey or other sweetener
1 teaspoon vanilla extract
½ teaspoon orange /lemon zest
½ cup TIANA coconut flour
½ teaspoon baking powder (aluminium free)
½ teaspoon sea salt
juice of ½ medium orange or lemon or other
Directions
Take your eggs out of your refrigerator and allow them to come to room temperature. Preheat the oven to 350 degrees. Melt coconut oil. Whisk the eggs, coconut milk, honey, vanilla and orange zest together.
Combine coconut flour, baking powder and sea salt. Stir the dry ingredients into the wet. Pour coconut oil into 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 /lemon half right over the whole cake, making sure to evenly distribute the juice
Coconut Topping
Ingredients
½ cup TIANA coconut oil, melted in a glass bowl
9 drops of liquid stevia (alternatively, you could use a couple of teaspoons of raw honey or other)
1 packed teaspoon orange zest
½ teaspoon vanilla extract
pinch of salt
Directions
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 layer of frosting, but it is just enough.
The recipes are reproduced with kind permission of Bruce Fife, N.D. author of Cooking with Coconut Flour and various other books relating to the health giving benefits of coconut oil and coconut products. The books of Bruce Fife, N.D. and others are available by clicking here
