Gluten-Free, Pumpkin Bread with Coconut Flour

Servings: 6–8
Preparation Time: 15 minutes

Ingredients:

• 1 cup almond flour*
• 1/4 cup coconut flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 3/4 cup sugar
• 3/4 cup pumpkin, cooked
• 1 tablespoon Healthy Traditions raw honey
• 1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil 
• 4 eggs

Directions:

Preheat oven to 325 degrees F.

Combine all dry ingredients in a mixing bowl.

Combine all wet ingredients in another mixing bowl.

Next, combine both bowls together and mix until well incorporated.

Pour into a greased loaf pan and bake for 45–60 minutes.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten-Free Gingerbread

Servings: 12
Preparation Time: 1 hour

Ingredients:

• 4 eggs
• 1/2 cup raw honey
• 1/2 cup organic molasses
• 1/2 cup coconut oil, melted
• 1 cup almond flour*
• 1/2 cup coconut flour
• 1/2 cup tapioca flour
• 1 tablespoon freshly grated ginger root or organic ground ginger
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 2 tablespoons butter, for optional crumble topping
• 1/2 teaspoon cinnamon, for optional crumble topping
• 1/2 cup almond flour, for optional crumble topping

Directions:

Preheat oven to 300 degrees F.

Gingerbread:

Grease a 7 x 11-inch or 8 × 8-inch baking pan with coconut oil.

In a medium bowl, combine all ingredients and mix well.

Pour gingerbread batter into greased pan. Top with optional crumble topping.

Crumble Topping:

Combine softened butter, cinnamon, and almond flour together and sprinkle on top of bread batter in pan before baking.

Bake for approximately 45 minutes or until toothpick inserted in center comes out clean. Best enjoyed warm.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Jenny from Hendersonville, TN, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten-Free, Zucchini Bread

Servings: 12
Preparation Time: 1 hour

Ingredients:

• 1/2 cup coconut flour
• 1 cup cashew meal, or almond flour*
• 1 tablespoon ground Ceylon cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 2 eggs
• 1 tablespoon vanilla
•  1/3 cup raw honey
• 1/4 cup grass-fed butter or ghee, melted
• 1 cup organic zucchini, finely grated
• 1/2 cup mini chocolate chips, optional

Directions:

Preheat oven to 350 degrees F.

Grease a glass loaf pan or muffin liners. In a small bowl, combine both flours, cinnamon, baking soda, and salt.

Using a whisk or a hand mixer and a large bowl, combine eggs, vanilla, honey, melted butter/ghee, and zucchini.

Add the dry mixture to the wet ingredients. Mix just until smooth. Do not overmix; it will start to separate. Pour batter into greased pan or muffin liners.

Bake loaf for 60–65 minutes or until toothpick comes out clean. Alternately, bake muffins for 30–35 minutes.

Allow to cool before serving. This stores well in the fridge.

*You can grind your own almond flour by placing whole almonds in a blender/food processer and blending until you get a fine meal.

Jenny from Hendersonville, TN, won $50 for this recipe and photo! Submit your recipes and photos here!