Coconut flour is a popular lower-carb and gluten-free alternative to all-purpose flour, especially in Paleo-friendly baking. It’s made from dried coconut meat instead of a grain, so coconut flour is no ordinary flour! If you’re looking for gluten-free recipes or going grain-free, consider coconut flour for all your baking needs.
Here are 3 delicious coconut flour recipes to kick off your fall baking!
This is the BEST coconut flour banana bread recipe! No oil or added sugar required, this bread is moist and healthy. Gluten-free, nut-free, and Paleo-friendly.
3 very ripe bananas ¾ cup coconut flour
5 large eggs
⅓ cup coconut sugar
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
¼ tsp fine sea salt
1 tsp vanilla extract
Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper.
In a large bowl, mash the bananas with a fork. Add in the coconut flour, eggs, coconut sugar, cinnamon, baking soda, baking powder, salt, and vanilla. Use a whisk or electric mixer to stir the batter well until smooth.
Pour the batter into the lined loaf pan and bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. Cool completely before slicing and serving.
Because this loaf is moist, be sure to store it in an airtight container in the fridge for best shelf life. It should last at least a week when stored in the fridge.
Warm, gooey and rich in chocolate goodness, these coconut flour brownies are both gluten-free and dairy-free!
1 cup coconut flour
½ tsp baking soda
½ tsp salt
⅔ cup coconut oil
2 – 12 oz bags of chocolate chips, divided
¾ cup pure maple syrup
2 tsp vanilla extract
4 eggs, at room temperature
Preheat the oven to 325°F.
Mix dry ingredients in a medium size bowl and set aside.
Melt 1 bag of chocolate chips in a small saucepan over low heat. Once the chocolate is melted, add the coconut oil, maple syrup and vanilla extract. Mix well and turn off the heat.
Pour the melted chocolate into the dry ingredients and mix together.
Add the eggs to the batter and mix thoroughly.
Grease a 9×13 inch pan, then pour half of the brownie batter into the pan.
Sprinkle 6 ounces of chocolate chips (half a bag) on top, then pour the remainder of the batter over the chocolate chip layer.
Sprinkle the second half of the bag of chocolate chips over the top brownie layer.
Bake the brownies for 50 – 60 minutes or until a toothpick inserted in the middle of the pan comes out clean.
Let the brownies cool before slicing and serving.
Coconut flour is a great choice if you’re looking for a gluten and grain-free alternative to all-purpose flour. It’s suitable for Paleo and even Keto lifestyles! This fall, try coconut flour for lower carb options for all your favorite baking recipes.