Coconut Flour

24 Jul Coconut Jam Balls

Hands up if you’re guilty of eating coconut jam from a spoon out of the jar? Yep, we thought so. Don’t worry, we’re all in the same boat. Well, we’ve now got an even better idea, thanks to our friends over at Nutristrength. Combining our coconut flour, oil and jam with Pea Protein provides a pretty drool-worthy finish, so let’s dig in to a warm, crispy Coconut Jam Ball (or ten)!

What you’ll need:

For the cake mixture:
- 50 grams coconut flourAdd to cart
- 1 scoop Nurtistrength Pea Protein Vanilla
- 1 egg
- 20 grams coconut oil, meltedAdd to cart
- 50-100 grams plant based yoghurt

For the filling:
- Organic Coconut Jam, chilledAdd to cart

To finish:
- A drizzle of Coconut Nectar Honey AlternativeAdd to cart

 

Let’s get started!

1. To start, pop all of your cake mixture ingredients into a bowl (starting with just 50ml of yoghurt). Give it a good mix until everything holds together when pressed between your fingers.

2. Scoop a tablespoon of coconut jam from the jar and roll into a ball in the palms of your hands.

3. Scoop a slightly larger amount of the cake mixture, and flatten it out with the back of a spoon. Pop the jam ball in the middle, and mould the cake mixture so that it covers completely.

4. Repeat until you’ve used up all of the cake mixture, then pop them all onto a lined baking tray. Make sure they have space to expand – you wouldn’t want them to all stick together!

5. Bake for 15-20 minutes, until the sides are lovely and golden brown. While warm, drizzle a dash of coconut nectar for a sweet finish!

It’s as simple as that! These are lovely when still warm – but be careful when they’re fresh out of the oven as the jam will get very hot!

Enjoy more of our coconutty recipes over here.

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The perfect pancake

09 Feb Pancake Day Done Right!

It’s time to put the long-standing feud to rest. Whether you’re traditional with lemon and sugar or like to mix things up bacon and maple syrup style, the time has come to unite in honour of one of the best days of the year: Pancake Day. Fluffy or folded, savoury or sweet, the sheer versatility of these tasty little treats is unrivalled. Here are some of our absolute favourites:

Kelly’s Coconut Flour Pancakes

flourrr

Simple and delicious, Kelly’s coconut-flour based pancakes are brilliant for both beginners and pancake experts alike. Naturally gluten free, these fluffy discs of loveliness are perfect loaded up with either sweet or savoury toppings. We’re particularly partial to adding shredded duck and hoi sin sauce for a cheeky Asian twist!

Pixie’s Apple Pie Pancakes

Processed with VSCOcam with f2 preset

Feast your eyes on Pixie’s gorgeous Apple Pie Pancakes: tantalisingly thick, vegan and naturally gluten free. Packed with superfood chia seeds, it’s never been easier to justify devouring the lot in one go.

Fresheather’s Chocolate Orange Pancakes

choc orange

Is there anything better than chocolate orange? We thought not – until we tried it blended with banana in FreshHeather’s pancake recipe. Zesty, sweet and rich, these mouth-watering vegan pancakes are perfect for breakfast, dessert – or let’s be honest, any meal!

Hedi’s Spelt Flour Pancakes

hedi spelt 2

Spelt flour is packed with more protein, nutrients and minerals than traditional wheat flour – and it makes delightful addition to these vegan and dairy free pancakes. Better still, they’re topped with a generous helping of our very own Organic Coconut Syrup, so we won’t blame you if you eat them all! Thanks, Hedi.

Hedi’s Beetroot Pancakes

hedi troot

Hedi’s all-natural beauties use the power of beetroot to give these pancakes a pretty in pink finish. Plus, if you love someone enough to give a couple away, you’ll definitely earn a spot in their good books.

 

Psst! We’ve got more coconutty recipes than you could shake a pancake at over here.

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Strawberry Bliss Balls

22 Nov Strawberry Bliss Balls

It’s true what they say – three really is the magic number. Whether that be the amount of members in Destiny’s Child, the amount of episodes you can watch on Netflix without moving, or the amount of steps in this super-satisfying Strawberry Bliss Balls recipe, good things seem to always come in threes. These delicious little balls of goodness from the lovely Vicki (@freefromfairy), are 100% natural and free from refined sugar, gluten, dairy, and egg, making them suitable for even the trickiest of tummies. We recommend whipping up a batch to share with deserving friends, family members, colleagues, or even your boss (did someone say, promotion?). 3, 2, 1, let’s get mixing!

What you’ll need:

- 100g strawberries
- 50g pecans
- 1 tablespoon coconut flourAdd to cart
- Desiccated coconut (enough to thoroughly coat)Add to cart


Let’s get started!

1. Firstly, blitz your strawberries, nuts and coconut flour to form a paste. If your mixture is very sticky, add a little more coconut flour.
2. Pop in the fridge for 30 minutes. Once set slightly, roll the mixture into evenly-sized balls.
3. Sprinkle some desiccated coconut on a plate then roll, roll, roll.
*You’ll want to munch these little balls of bliss up within four days – somehow we don’t think that will be too difficult.

Strawberry Bliss balls

Find more blissful coconutty creations here!

 

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21 Dec Gluten and Dairy Free Mince Pies


There’s nothing quite like a traditional mince pie to get you in the festive spirit! Delicious heated on the fire and accompanied by your favourite festive tipple, this gluten and dairy-free mince pie from the fantastic Vicki (@freefromfairyis a tasty treat for all to enjoy! These scrumptious little pies are filled with coconutty goodness, providing an excellent opportunity to get experimenting with nutritious coconut products! Let’s get cooking and spread the Christmas cheer!

What you’ll need: 

For the mincemeat
- 30g coconut oilAdd to cart
- 40ml water
- 300g clementines
- 100g dried cranberries
- 60g chopped walnuts
- 25g coconut sugar
- 20g chopped crystallised ginger
- 1 teaspoon mixed spice
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 2 cloves
- 1-2 tablespoon gin (optional!)

For the pastries
- 100g walnuts
- 1 tablespoon coconut flourAdd to cart
- 1 medium free-range egg
- 1 tablespoon ground flax seed
- 15g coconut oil, meltedAdd to cart
- ¼ teaspoon bicarbonate of soda
- 1 tablespoon cocoa powder (optional)
- 2 drops stevia (optional)


Let’s get started!

 For the mincemeat:
1. To begin, throw your chopped walnuts into a medium sized pan and lightly toast on a medium heat for approximately 10 minutes (or until they begin to change colour slightly!)
2. Whilst your walnuts are heating, grab a bowl and throw in the zest of one clementine.
3. Peel and chop the rest of your clementines and add them to the bowl!
4. Now, empty your bowl of clementine flesh and zest into the pan of walnuts along with all other ingredients, except the cranberries!
5. Next, remove the cloves, throw in your cranberries, and give it a good stir. Then pop the lid on and leave to simmer for 10 minutes!
6. Take your pot off the heat & stir in the gin (if you’ve chosen to include it!)
7. Once cooled, pop your festive mixture into vintage glass jars and store in the fridge until its mincemeat time!

For the pastries
1. Begin by blending all your ingredients in a food processor until you have a dough-like consistency. (If you have chosen to skip the stevia and cocoa powder, add some extra walnuts to make sure your mixture is well bound together! Alternatively, if you have opted for another sweetener, reduce the amount of walnuts – basically just aim for a pastry like dough!)
2. Remove the dough from your food processor and wrap it in clingfilm.
3. Next, pop your dough in the fridge for at least 30 minutes; this will make your dough less sticky and more workable.
4. Once your dough is nicely cooled, remove it from the fridge. Then take a small piece of dough (about the size of a walnut!), roll it into a ball and press into a hole in a muffin tray, ensuring it covers the entire hole!
5. Repeat to fill your muffin tray (approximately 10 small pastry pies!)
6. Bring in the mincemeat! Fill each pastry with your mincemeat mix and bake at 190 degrees Celsius (170 degrees Celsius for fan oven) for approximately 20 minutes, or until nicely cooked through!
7. Pair with ice cream & dig in!

 

 See more recipes here!

 

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25 Nov Coconut Flour Linseed Loaf

Our fabulous contributing chef Kelly Black (@eatpraycook) has provided us with a gluten-free bread recipe that definitely won’t disappoint! This lovely loaf is packed with linseed, our creamy coconut oil and coconut flour, as I’m sure you’ll agree, a winning combination! Baking your own loaf is such a rewarding and exciting thing to master, plus you just can’t beat the smell of a freshly baked loaf of bread wafting through the kitchen! So what are you waiting for? Final tip: make sure you are prepared with a jar of yummy coconut jam to slather on top of your perfectly baked bread!

What you’ll need:

- 40g coconut flourAdd to cart
- 2 tablespoons coconut oilAdd to cart
- 150ml water
- ½ teaspoon pink salt
- 3 eggs
- 120g linseed (flaxseed)
- 1 teaspoon bicarbonate soda


Let’s get started!
1. Begin by lining your loaf tins with baking paper. You can either use two small tins or one medium, whichever you prefer!
2. Throw all your ingredients into a food processor and blend until you have a thick, even consistency.
3. Leave for a few minutes to sit.
4. Pour the mixture into the tin(s) and grab a spatula to smooth out the surface. Tip: wet your spatula to stop it sticking!
5. Pop your tin(s) in to bake for 45 minutes at 175 degrees.
6. Transfer your beautifully baked bread to a rack to allow it to cool (and scent the kitchen!) before slicing up.
7. Enjoy with some scrumptious coconut jam, or your favourite topping!

See more recipes here!

 

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28 Oct Free-from Apple Fritters

The wonderful @freefromfairy, Vicki Montague, has whipped up a delicious autumnal treat for us all to enjoy as the leaves change colour! These yummy apple fritters are free from gluten, dairy, egg, soya, nut, and refined sugar, so they’re perfect for everyone. They’re particularly indulgent topped with ice cream (free-from or otherwise), or they can be enjoyed on their own!

What you’ll need:

- 100g gluten free self-raising flour
- 60g apple puree
- 20g tapioca starch
- 70ml coconut milkAdd to cart
- 3 teaspoons melted coconut oilAdd to cart
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 teaspoon mixed spice
- 3 apples
- 1 teaspoon melted coconut oil for fryingAdd to cart


Let’s get started!

1. Start by combining all the ingredients minus the coconut oil and the apples. Mix until you reach a smooth batter!
2. Place a large frying pan over medium heat and add your coconut oil.
3. Peel your apples and cut them through the core into 1 centimetre circles. Remove the core if you wish by cutting a small circle from the middle.
4. Drop the now doughnut-shaped apple pieces into the batter, and coat well.
5. Shake any excess batter off the apple slices, then pop in your hot pan to cook for a few minutes on each side (until golden).
6. Enjoy!

See more recipes here!

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16 Sep Lamb, Beet & Feta Burgers

Kelly (Eat Pray Cook) is back with a delicious savoury recipe for us all! These mouthwatering lamb, beet, and feta burgers are gluten free and so satisfying. Made with coconut flour and other clean, delicious ingredients, they will be a hit at any party or end-of-summer BBQ. Let’s get cooking!

(makes 8 burgers)

What you’ll need:

- 500g organic lamb mince
- 1 small white onion
- 175g grated beetroot
- 75g chopped feta
- 3 small egg yolks
- 4 tablespoons coconut flourAdd to cart
- 2 crushed garlic cloves
- 1 teaspoon dried rosemary
- a small handful chopped mint
- a generous amount of Himalayan pink salt and pepper


 Let’s get started!
1. Start by mixing all the ingredients together in a bowl.
2. Shape the mixture into burgers – add more flour if needed to make them more solid!
3. Leave in the fridge to set for about 20 minutes.
4. Cook them in the oven for 25 minutes at 200C (390F). If the weather is suitable, you could BBQ them for 5 minutes on each side, or until cooked through!
5. Enjoy!

See more recipes here!

 

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08 Sep Sweet Potato Fries (with Raw Vanilla Maple Cashew Cream!)

The incredible Rachel of Rawberry Fields has wowed us already with her raw creme brûlée, and we think you’ll also fall in love with this lovely recipe sweet potato fries done in cinnamon and coconut sugar! They are prepared using coconut oil, coconut flour, and coconut sugar – so they’re definitely a hit in our books. Crispy, sweet, and moreish, these sweet potato fries are the perfect versatile snack, dinner, or dessert – and the raw maple cashew dipping cream is simply heavenly. It’s best to soak your cashew nuts overnight beforehand, so make sure you plan ahead! Are you hungry yet? Let’s get cooking!

What you’ll need:

Fries:
- 2-3 large peeled sweet potatoes
- 2 tablespoons melted coconut oilAdd to cart
- 1 tablespoon coconut flourAdd to cart
- 1 teaspoon ground cinnamon
- 5 tablespoons coconut sugar (adjust depending on the amount of coverage you’d like!)Add to cart

Raw vanilla maple cashew cream:
- 1 cup of cashew nuts, soaked overnight
- 1.5 teaspoon vanilla bean paste
- 2/3 cup (160 ml) water
- 3-4 tablespoons maple syrup - or coconut syrup!Add to cart

 

Let’s get started!

For the fries:
1. Before doing anything, preheat your oven to 200C (390F)
2. Wash and peel your sweet potatoes, then cut them into long, thin slices.
3. Place them in a large bowl, and toss in your coconut flour until they retain a nice thin coating. Add more if necessary
4. Pour in the melted coconut oil, and toss to coat.
5. Next, mix the coconut sugar and cinnamon in a bowl, and pour over your potatoes to coat them.
6. Place the sliced potatoes on a baking tray lined with baking paper. Try to leave space between them to let them cook fully.
7. Bake for 16-18 minutes before removing the tray and turning the fries to allow them to bake evenly. Then pop the tray back in for another 15 minute.
8. If you have time, switch your oven off at this point and leave the fries to cool inside for about 20 minutes. This will help them get crispier – but don’t worry if you don’t have enough time, as this step isn’t essential!

For the cream:
1. Soak your cashews in water overnight, and drain just before using.
2. Place all the cream ingredients in a blender, and blend until it achieves a smooth, creamy consistency!
3. Pop in the fridge for 30 minutes to cool before serving.
4. Enjoy with your fries! If you have any left (good luck not devouring it all!) you can keep them for 4-5 days in an airtight jar in the fridge.

See more recipes here!

 

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25 Jun Courgette – Zucchini Slice

This fantastic gluten-free courgette slice is a versatile dish for any time of the day. Submitted to us by a fellow coconut lover, Rahme, it is gluten free and reminiscent of a crustless quiche! You can stick to the recipe, or add other ingredients as you wish – from fresh spinach to fish, ham, or other cheeses; this courgette slice is your oyster (or something like that!).

 Feel free to share with us any of your delicious adaptations or #CocoCreations of your own – we love hearing from you!

What you’ll need:

- 400g courgettes (zucchini) (approximately 2 large)
- 1 diced brown onion
- A handful of finely sliced mixed peppers
- 4-6 eggs1⁄2 cup coconut flourAdd to cart
- A pinch each of sea salt, pepper, mixed herbs
- A handful of shredded cheese or chopped feta
- 1 large tomato
- Sliced jalapeno peppers (optional!)
- 1 generous dollop of coconut oilAdd to cart

 

Let’s get started!

1. Get started by preheating the oven to 180C (350F), and then grease or line a 20 x 20cm baking dish.
2. On the hob, soften some onions and peppers in a bit of coconut oil and leave to cool.
3. Next, beat the eggs in a large bowl until combined.
4. Grate the courgettes, and using your hands, squeeze out the excess moisture from them. This step is important, as it ensures you don’t end up with a soggy final product! Keep the extra juice on the side so to add a tiny bit to moisten your mixture if needed later (coconut flour loves liquid, so sometimes it needs extra liquids – read here for some coconut flour tips!).
5. Next, add the coconut flour into the eggs and mix together until smooth.
6. Mix in the grated courgettes, onion, peppers, salt, pepper, cheese, or whatever else you wish to add and stir to combine.
7. Finally, pour the mixture into the prepared dish. Thinly slice up the tomato/jalapenos, and place on top.
8. Bake for approximately 45 minutes, or until thoroughly cooked through.
9. Cool slightly before cutting, and enjoy with friends and family for lunch or dinner! It will keep for a couple days in the fridge.

See more recipes here!

 

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22 Apr Mini Falafels

Our lovely contributing chef Kelly Barlow (Eat Pray Cook) is back with a mouthwatering and easy savoury recipe perfect for a snack, lunch or dinner! These mini falafels made with coconut flour are light yet filling, gluten free and dairy free!

This recipe makes 10 delicious falafel pieces which can be added to a salad, wrap or just enjoyed on their own!

What you’ll need:

- 1 tin organic chickpeas
- 2 large garlic cloves
- 2 medium red chillies
- 1.5 tablespoons tahini
- 1 small onion
- 2 tablespoons lemon juice
- 3/4 teaspoon cumin
- Generous amount of pink salt and pepper
- Chilli flakes
- 2.5 tablespoons coconut flourAdd to cart
- Coconut oil for cookingAdd to cart

 

Let’s get started!

1. Start off by simply adding all the ingredients to a food processor and blending until even.
2. Form the mixture into falafel patties and set aside. Make sure it’s solid enough to hold its shape – if it isn’t, simply add more coconut flour!
3. Heat a skillet with coconut oil, and cook each side for a few minutes, until thoroughly warmed through!
4. Serve on a bed of leaves with a lemon juice, tahini, and garlic dressing!
5. Enjoy!

See more recipes here!

 

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20 Mar Vegan Pizza

Heather (@fresheather) has created a tasty gluten-free, vegan pizza recipe – allowing you to satisfy those pizza cravings in a healthier way! With a flavoursome coconut flour base and an amazing ‘cheese’ made from sweet potato and coconut milk, this pizza is perfect for the health conscious – and any pizza lover in general!

What you’ll need:

For the crust
- 1/3 cup coconut flourAdd to cart
- 3 tablespoons coconut oil, meltedAdd to cart
- 3 eggs or for vegan option, 3 flax eggs
- 1 teaspoon dried basil
- 1 teaspoon baking powder
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- seasoning of your choice!

For the ‘cheese’
- 1 sweet potato, cooked
- ¼ cup water
- ¼ cup coconut milkAdd to cart
- ½ teaspoon sea salt
- cooked onion and garlic
- 1 tablespoon tomato puree

For the topping
- Tomato puree
- Your favourite veggie toppings
- A sprinkling of oregano and basil

 

Let’s get started!

  1. We’ll start off with the base! Combine all the ingredients, then spread the dough into a circular shape on grease proof paper, ensuring the base is around 1 centimetre thick.
  2. Bake in a preheated oven at around 200 C / 400 F for about 10 minutes – but keep an eye on it as this may vary from oven to oven!
  3. Next, the ‘cheese’! This part is easy: simply combine the ingredients in a food processor or blender, and blitz until smooth!
  4. Now, let’s put it all together! Spread a tomato puree mixture on top of the base (with any desired herbs and seasonings mixed in), along with half of your preferred stir-fried veggies.
  5. Next, add the ‘cheese’ and put the other half of the veggies on top!
  6. Place under a medium grill for around 5-10 minutes, until you reach your desired level of crispiness!
  7. Sprinkle with oregano and basil, and try to not eat it all at once!

See more recipes here!

 

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20 Feb Sweet Potato & Salmon Fishcakes

Kelly Barlow (@eatpraycook_) switches it up with a wonderfully easy, savoury recipe! 

Available in both vegetarian and pescetarian incarnations, these savoury treats are great for everyone – and best of all, clean and packed with coconutty goodness!

What you’ll need:

- 2 cooked sweet potatoes in skin
- 1 tablespoon coconut flourAdd to cart
- 170g cooked salmon (omit for a veggie version)
- Thumb sized piece of chilli, chopped
- 2 spring onions, chopped
- 1 handful coriander, chopped
- 1 clove garlic, crushed
- 1 tablespoon tahini
- 1 lime, juiced
- Salt & pepper to taste
- 2 tablespoons coconut oil to fryAdd to cart

 

Let’s get started!

1. Roast your sweet potato in the oven at 200C for 45 minutes until soft. As you probably know, microwaves aren’t great for maintaining nutritional value in food, but they will speed up the process a lot – so if you’re short for time, just cook until soft (5-10 mins).
2. Once the potato has cooled slightly, spoon out of the skins before adding all the remaining ingredients (minus the coconut oil) to a bowl, and mix well.
3. Dust some more coconut flour on your work-side and form the potato mix into patties with your hands, with a coating of flour all around the outside (this helps them to brown).
4. Heat a pan up with the coconut oil on medium-high heat, and add the cakes to seal each side.
5. Pop in the oven for half an hour until brown.
6. Finally, garnish with more coriander, chilli and another squeeze of lime juice, and you’re good to go – enjoy!

See more recipes here!

 

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13 Jan Coconut Flour Pancakes

Coconut flour has a mild natural sweetness so it’s a great compliment in pancakes. Using this recipe, they come out so unbelievably light and fluffy – and best of all, free from gluten or artificial ingredients! It’s also one of the healthiest flours you can get: high in fibre and healthy fats whilst being low in carbs and completely natural. Our lovely Contributing Chef Kelly Barlow (@EatPrayCook_) has provided us with her favourite coconut flour pancake recipe – add your favourite toppings or use this blackberry and coconut combination! It makes for a super-easy, delicious and nutritious treat that can be enjoyed for breakfast, snack or dessert (or what the heck, for any meal!).

 It makes one stack, or five pancakes, so measure accordingly!

What you’ll need:

- 3 eggs
- 3 tbsp coconut flourAdd to cart
- 1 tablespoon maple syrup
 (or coconut syrup!)Add to cart
- 25ml almond milk
- 1/2 tsp cinnamon
- 1/3 tsp bicarbonate soda
- 1/2 tsp vanilla extract
- 2 tbsp coconut oilAdd to cart

Topping
- Blackberries and toasted coconut flakes

!Add to cart

 

Let’s get started!

1. Mix everything (apart from the oil) together in a food processor. (You can mix in a bowl but you’ll need some good whisking skills!)
2.Heat the coconut oil in a pan on a medium heat and spoon mixture on.
3. Cook for a couple of minutes and flip.
4. Top with blackberries, maple syrup and toasted coconut flakes for a dreamy combo or use your own
!

See more recipes here!

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08 Dec Coconut Pizza Base

Use coconut flour to create not one, but two amazing pizza bases.

Preparation Time: 10 minutes

Cooking Time: 18 minutes

Serves: 2-4 with two Pizzas

What you’ll need:

- 1/4 cup coconut flourAdd to cart
- 4 eggs
- 1/4 cup plain yogurt
- 1 tsp organic onion powder
- 1 tsp organic oregano
- 1 tsp organic basil
- 1/3 cup shredded parmesan (or vegan) cheese
- 2 cloves organic garlic, minced
- 1/4 tsp sea salt

 

Let’s get started!

  1. Whip the eggs in a large bowl with the yogurt and sea salt. Add the coconut flour and whip until very smooth with no lumps. This may take a few minutes to accomplish as it takes some time for the coconut fiber to absorb the liquid. Blend in the onion powder, oregano, basil, garlic, and parmesan cheese.
  2. Line a pizza pan with parchment paper. Gently pour about 1/2 the batter onto the paper lined pan. Use a spatula or other kitchen utensil to spread the batter into an 8-9″ circle that is quite thin (the thinner the better).
  3. Bake at 200C for 10 minutes. Remove pan from oven, add pizza sauce, cheese and other toppings as desired. Place back in the oven on broil for about 8 minutes more to achieve true pizza crunch.
  4. Repeat this process with the remaining half of the coconut flour batter.

 

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