Coconut Flour Recipes Without Eggs

EGG FREE COCONUT FLOUR PALEO CAKE

Steps:

• Preheat oven to 350°C/180°C. Lightly grease an 8inch round cake tin and set aside.
• In a small bowl or mixing cup whisk together the coconut milk, coconut oil, vanilla extract and vinegar until combined. Set aside.
• In a medium sized mixing bowl whisk together the coconut flour, tapioca flour, coconut sugar and baking soda until no lumps remain.
• Pour the wet mixture into the dry and stir to combine. The cake batter will be very thick and look more like dough than typical batter. This is easiest to mix using your hands. Once fully combined transfer the batter/dough to your prepared cake tin. Smooth out the dough to the sides and across the bottom in an even layer.
• Bake for 25-28 minutes. The top will be golden. To check for doneness insert a knife or toothpick into the centre of the cake - if it comes out clean and without any crumbs then it's done.
• Transfer the cake onto a wire cooling rack and let cool. Make sure it's completely cooled before frosting.

VEGAN COCONUT FLOUR PANCAKES (GLUTEN-FREE)

Steps:

• Place all the ingredients in a bowl and mix well (no need to sift the flours) - use a balloon whisk to mix it if the batter becomes clumpy.
• For best results, let the batter sit at room temperature for about half an hour before making the pancakes (I found this made the pancakes super fluffy, but if pressed for time the recipe still works without this step).
• Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.
• Cook on a low heat for a few minutes until you see a few bubbles appear on the surface of the pancake.
• Flip over and cook for another few minutes, until golden brown and crispy on both sides.
• Repeat for the rest of the batter - makes around 10 pancakes.
• Best served with extra maple syrup and fresh berries.
• Best eaten immediately but leftovers do keep covered in the fridge - reheat in a dry frying pan.

GLUTEN-FREE AND EGG-FREE COCONUT FLOUR PANCAKES

Steps:

• Mix coconut flour, salt, baking powder, and baking soda together in a bowl. Beat coconut milk, banana, and xanthan gum together in a separate bowl until smooth; add to flour mixture and stir until there are no clumps.
• Brush half the bacon drippings onto the cooking surface of a large skillet placed over medium heat to preheat. Spread about half the batter onto the skillet using a silicone spatula to spread to about 1/4-inch thick. Cook until it bottom looks dry and dark brown, 5 to 7 minutes. Flip the pancake and cook until the other side is browned, about 5 minutes more. Repeat with remaining bacon drippings and batter.

4-INGREDIENT COCONUT FLOUR BISCUITS

Steps:

• Preheat oven to 350F.
• Add the coconut flour and baking soda to a bowl and mix well.
• Pour the melted ghee into the bowl and mix well (I use an electronic hand mixer).
• Next, add the eggs and continue to mix until well combined (if the mixture looks liquidy at first, wait a couple minutes and the flour will absorb the liquid).
• Use a large-sized disher/cookie scoop to measure out dough (about 3 tablespoons) and drop onto a baking greased baking sheet.
• Bake at 350°F for 20 minutes or until a toothpick comes out clean.