Enhance the health benefits of your favorite home-baked treat by replacing butter with coconut oil. For extra coconut goodness, incorporate coconut flour and coconut flakes. If you want to replace butter with coconut oil in your own favorite recipe, you need exactly the same amount.
Super Moist Banana Bread
Ingredients:
1 1/2 cups plain/all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder Pinch salt
1/2 cup virgin coconut oil
1 cup cream cheese
1 cup brown sugar
1 egg
2 medium-sized bananas
Heat oven to 350°F (175°C). Line a loaf pan with baking paper.
Sift the dry ingredients together in a large mixing bowl and set aside. In a separate bowl, beat the coconut oil on medium speed until soft. Add the cream cheese and continue beating for three minutes. Add the sugar and continue beating for five minutes or until the mixture is light and fluffy. Mix in the bananas and egg until well combined. Add the dry ingredients and mix with a wooden spoon until combined. Pour the mixture into the loaf pan.
Bake for forty-five to fifty-five minutes until the loaf is golden brown. To test whether the loaf is cooked, press your finger into the center. If the indentation springs back, the loaf is cooked.
Apple Walnut Bread
Ingredients:
cups pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup virgin coconut oil
1 cup whole sugar
2 eggs
1/4 cup brandy
1 cup shredded apples
1/2 cup coconut flakes
1/2 cup chopped raisins
1/2 cup chopped walnuts, more to taste
Preheat oven to 355°F (180°C). Grease and flour a 5 x 9-inch (13 x 23 cm) bread pan.
Sift the first four ingredients together and set aside. Cream the oil and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir brandy and apples into the wet mixture, then stir in sifted flour until just combined. Gently fold coconut, raisins, and walnuts into mixture. Do not over-mix.
Spread mixture evenly in the pan and bake for one hour. To test whether the bread is ready, gently press the center of the loaf—it should spring back. Allow to cool for ten minutes in the pan, then use a butter knife to gently loosen the edges and turn it out on a cooling rack to cool completely. Cuts best with a serrated knife and gentle sawing motion when cool.
Zucchini Bread
Ingredients:
3 eggs
1 cup virgin coconut oil
1 cup raw honey
1 teaspoon vanilla extract
2 cups grated zucchini
3 cup whole wheat flour
3 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
Preheat oven to 355°F (180°C). Grease two loaf pans with extra coconut oil and set aside. Sift flour with cinnamon, baking powder, and baking soda. Make a well in the center. Beat eggs, oil, honey, and vanilla extract together until well blended and pour into well in the flour. Mix until just combined. Stir grated zucchini through batter. Pour into prepared pans and bake for fifty to sixty minutes.
Coconut Chocolate Chip Cookies
Ingredients:
2 tablespoons coconut flour
1/4 teaspoon unrefined sea salt
3-4 tablespoons sugar
1/4 teaspoon baking soda
2 tablespoons unsweetened coconut flakes
1/3 cup coconut oil, melted and cooled
2 large eggs
1/4 cup chocolate chips
Preheat oven to 350°F (175°C). Place a sheet of baking paper on a baking tray.
Combine coconut flour, salt, sugar, baking soda, and coconut flakes in a large bowl and stir well. Make a well in the center.
Combine eggs and coconut oil, then pour into well in dry ingredients. Mix together until smooth. Set aside for five minutes before folding in chocolate chips. Drop heaped tablespoonfuls onto the baking tray. Bake for twelve to fourteen minutes.
Raspberry Banana Cookies
Makes about three dozen bite-sized cookies
Ingredients:
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1/2 cup raspberries
1 teaspoon vanilla extract
1/4 cup coconut oil, melted
2 cups rolled oats
1/4 cup almond meal
1/3 cup coconut, finely shredded and unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt 1 teaspoon baking powder
6-7 oz (150 g) chocolate chips or dark chocolate bar chopped
Preheat oven to 350°F (175°C). Line a baking tray with baking paper.
Combine the bananas, vanilla extract, and coconut oil. Set aside. In a separate bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the oats mixture to the banana mixture and stir until combined.
Fold the raspberries and chopped chocolate into the mixture. Drop half a tablespoon of dough onto the baking tray, placing each dollop about five centimeters apart. Bake for twelve to fourteen minutes.
Buttermilk Cookies
Ingredients:
1 cup whole wheat flour
1 cup unbleached plain flour
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/3 cup virgin coconut oil, solid
3\4 cup buttermilk
Preheat the oven to 440°F (230°C) and cover a baking tray with baking paper. Sift together flours, baking powder and soda, and salt. Roughly cut coconut oil into small chunks and toss it through the flour. Gently stir buttermilk into flour mixture until just combined into a dough. (Do not over mix or cookies will be tough).
Gently roll dough until it is 3/4 of an inch (2 cm) thick. Only roll once or the dough will toughen. Cut into cookies with a sharp cookie cutter and place on a baking tray. Bake for about ten minutes until the cookies are golden brown on the outside and tender on the inside. Cool before eating.
Coconut Gingerbread Men
Ingredients:
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
3 cups whole wheat flour
2/3 cup black strap molasses
1/3 cup coconut oil
Preheat oven to 355°F (180°C). Place baking paper over baking tray.
Mix all dry ingredients together and make a well in the center. Slowly add oil to molasses and blend slowly. Pour into well in the center of the dry ingredients and stir to combine. The mixture should make firm, pliable dough.
Roll dough out, splashing with water if it seems too dry. Cut into gingerbread men, using a cookie cutter.
Bake for eight to ten minutes. Ice to decorate.
Cherry Coconut Cookies
Makes 24 large cookies
Ingredients:
6 eggs
1/2 cup coconut oil
1 teaspoon vanilla
2/3 cup maple syrup
1 teaspoon baking soda
1 cup quick rolled oats
1 cup coconut flakes
1/3 cup coconut flour
1 cup glace cherries or dried unsweetened cranberries
Preheat oven to 355°F (180°C). Place a sheet of baking paper over a baking tray.
Blend eggs, oil, vanilla, and maple syrup. Add baking soda. Add quick oats, coconut flakes, and cranberries. Fold in flour until just combined. Drop tablespoons of dough onto baking tray.
Bake for fourteen minutes or until edges start to brown. Cool on wire rack.
Coconut Cookies
Serves 4-8
Ingredients:
1 cup organic white spelt flour
1/4 cup butter
4 tablespoons coconut oil
1/2 cup rapadura
1 egg yolk (or egg substitute)
1 full egg (or egg substitute)
1 teaspoon baking powder
1/3 cup shredded coconut
2 teaspoons pineapple juice
Preheat oven to 325°F (160°C). Mix all the dry ingredients. Whisk the butter, slowly adding the coconut oil and egg/egg yolk.
Add the dry mixture to the mixing batch, and begin creating small dough balls, no more than an inch in diameter. Once the oven is thoroughly heated, place the dough balls in the oven on a pan with a baking sheet. Be sure they are spaced at least an inch apart.
They should be ready in fifteen minutes and ready to eat just a couple minutes after that.
Almond Berry Muffins
Ingredients:
3 eggs
2 tablespoons melted coconut oil
3 tablespoons maple syrup
2 tablespoons coconut milk
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup coconut flakes
1/4 cup packed coconut flour
1/2 cup packed almond flour
1/4 teaspoon baking soda
1 cup blackberries, blueberries, or raspberries
Blend coconut flakes in food processor until fine. Set aside. Blend eggs, oil, coconut milk, maple syrup, salt, vanilla, and almond extract. Sift flours and baking soda, and stir in coconut flakes. Fold flours into batter and gently stir in the berries. Spoon batter into muffin cups. Bake at 400°F (205°C) for twenty minutes for regular-sized muffins.
Raspberry Oat Muffins
Ingredients:
1 1/2 cups rolled oats
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
2 tablespoons maple syrup
1 egg
1/3 cup coconut oil, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup buttermilk
1/2 cup shredded coconut
2 cups raspberries (fresh or frozen)
Preheat oven to 400°F (205°C). Grease muffin tins with nonstick cooking spray or place paper cups in tin and set aside.
In a large bowl, combine rolled oats, baking powder, salt, and cinnamon. Make a well in the center.
In another bowl, whisk egg, syrup, coconut oil, and buttermilk and pour the mix into the well in the dry ingredients. Add vanilla and almond flavoring and stir until combined. Fold in raspberries and shredded coconut.
Spoon into muffin cups and bake for twenty minutes until golden brown.
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