Coconut Flour Zucchini Bread
1 cup (1 small to medium) zucchini, shredded finely and squeezed out
4 pasture raised eggs
2-3 Tbsp. raw honey or Grade B maple syrup
1 ripe banana, mashed
1 Tbsp. coconut oil, plus extra if greasing the pan
1/2 cup coconut flour
3/4 tsp. baking soda
1/2 tsp. salt
1 Tbsp. cinnamon
½ tsp. nutmeg
1 tsp. apple cider vinegar
1/2 cup walnuts (Optional)
Preheat oven to 350 ˚ Grease a loaf pan with coconut oil or line with parchment paper; set aside. Shred your zucchini finely, and then use a nut milk bag or cheesecloth to squeeze all the moisture out of it. Mix the egg, honey or syrup, oil, and banana together in a large bowl. Mix in the dry ingredients and zucchini, then add the apple cider vinegar, and stir until the batter is smooth. Stir in the nuts, if using. Pour batter into a greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. (Larger pans = less time.)
From: Bob’s Red Mill
2 large eggs lightly beaten, room temp.
1 cup raw OR almond milk
1/3 cup olive oil
1/4 cup almond flour
1 cup organic corn meal
Pinch of stevia (approx. 1/8 teaspoon)
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon sea salt
Grease 8- inch pan OR 10- inch cast iron skillet.
Beat liquid ingredients together. Whisk dry ingredients in separate bowl. Add dry ingredients to wet, mix to combine.
Bake 25-30 min.
Coconut Flour Biscuits
½ cup melted coconut oil
6 large eggs
2 Tablespoons honey
½ cup coconut flour
1 teaspoon baking powder
½ teaspoon sea salt
In a small bowl, whisk together coconut flour, baking powder, and salt.
In a larger bowl, beat together coconut oil, eggs, and honey, using hand- held mixer.
Add in flour mixture and beat until well mixed.
Drop by spoonfuls onto greased cookie sheet. Shape into disks approximately ¼ inch thick and 2½ inches in diameter. They will spread a little, but can fit 12 on one large cookie sheet.
Bake at 400˚ for 12-15 minutes until golden brown on top
Makes 12 biscuits
Sunflower Sesame Crackers
1 cup raw, shelled sunflower seeds
1/2 cup sesame seeds
1/2 tsp. sea salt
1/4 cup water
Preheat oven to 325˚.
In a food processor grind the sunflower seeds to a fine meal. Add sesame seeds and salt and pulse food processor just long enough to combine. Add water and pulse to make dough.
Cover a cookie sheet with parchment paper. Turn the dough out onto the parchment paper and cover with an additional sheet of parchment paper.
Through the top sheet of parchment paper, use your hands or rolling pin to press the dough as thin as you can – the thinner the better, without making holes in the dough.
Pull off top sheet of parchment paper, and using a thin sharp knife, score the dough into diamonds.
Sprinkle with additional salt and gently press into dough. Bake for 25 minutes, or until light golden color.
Let cool, then peel off parchment paper and break along scoring lines.
1 3/4 cup blanched almond flour
1/2 teaspoon celtic sea salt
2 Tablespoons fresh rosemary, finely chopped
1 Tablespoon olive oil
In a large bowl, combine almond flour, salt, and rosemary. In medium bowl, whisk together olive oil and egg. Stir wet ingredients into almond flour mixture until thoroughly combined. Roll dough into ball and press between 2 sheets of parchment paper to 1/8 inch thickness. Remove top piece of parchment paper, transfer bottom piece with rolled dough onto baking sheet. Cut dough into 2-inch squares with knife or pizza cutter. Bake at 350˚ for 12-15 minutes, until lightly golden. Let crackers cool on baking sheet for 30 minutes, then serve.
Easy Flourless Rolls
½ cup cream cheese
1 pinch salt
½ teaspoon baking powder
Separate the eggs, and put the egg whites in one bowl and the egg yolks in another. Whip the egg whites together with the salt until very stiff (you should be able to turn the bowl over without the egg whites moving). Mix the egg yolks and the cream cheese well, and then add the baking powder. Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
Put 6 large or 8 smaller drops on a parchment paper-lined baking sheet. Bake in the middle of the oven at 300°F for about 25 minutes or until they turn golden brown.
Grain-Free Zucchini Bread
For anyone who still has any lonely zucchini still hanging around (or you can go and buy some - just make sure to get organic when it comes to zucchini) here is a delicious recipe if you have some spare zucchini hanging around... You can even make this with or without chocolate!
1 1/2 cup almond flour (finely ground)
2 TBS coconut flour
3 TBS cocoa powder (optional... but delicious)
1 TBS cinnamon
1 tsp nutmeg
1 tsp pure vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 cup grated zucchini, patted to remove excess moisture
1/3 cup raw local honey
3 free range organic eggs, whisked
1/4 cup coconut oil, melted
1/2 cup chopped nuts (optional)
1/3 cup very dark chocolate chips (optional- beware: does add some sugar OR see our chocolate recipe below)
Preheat oven to 350 degrees. Grease bread pan with coconut oil. Mix dry ingredients in medium bowl. In separate bowl, mix wet ingredients, then add to dry. Fold in zucchini ( and nuts and chocolate chips). Pour into greased pan (sprinkle additional chopped nuts on top if desired.) Bake 35-40 minutes.