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Below are the recipes that have comments, beginning with the most recent comments. If you would like to start a new discussion about a recipe not listed here, please go to the recipe's page first and make a comment there. That will start a new discussion thread which will appear on this page.

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Coconut Pancakes

Comments (6)

Sarah · 03/06/2009

These pancakes really are delicious! They're light and fluffy and have a nice coconut taste. I made them without the ground flax seeds and 100% whole wheat flour. They'd probably taste even better with a teaspoon of vanilla or coconut extract.

Lorna · 12/15/2009

could you just use coconut flour instead of a mixture of wheat flour with it? I would like to make it 100% gluten free? Would I have to alter the recipe if I did? Never used coconut flour before, so am wondering if it behaves differently which is why you added wheat flour as well? Thx, Lorna

Sarah · 12/15/2009

Here's a post on using coconut flour that I wrote: http://www.freecoconutrecipes.com/index.cfm/2009/8/5/How-To-Use-Coconut-Flour. It'll answer your question and more.

Sarah · 12/15/2009

Here's a post on using coconut flour that I wrote: http://www.freecoconutrecipes.com/index.cfm/2009/8/5/How-To-Use-Coconut-Flour. It'll answer your question and more.

Heidi · 09/01/2010

I tried this and they were so heavy. I did not add in the shredded coconut and only put a little honey in. Other than that, I double checked every step along the way. The batter was very heavy and the pancakes turned out that way as well. Any suggestions?

Sarah · 09/02/2010

Heidi: Did you whip the egg whites until they were stiff and carefully fold them into the batter? The pancakes should not be heavy at all if you used the correct amount of milk and gently folded the whites in. It's best if you don't fold them in all the way and leave a few streaks. Over mixing will result in tough and heavy pancakes.

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Homemade Coconut Milk

Comments (27)

Tammy · 08/03/2009

If you have a strong blender (vitamix) can you omit the straining?

Sarah · 08/03/2009

No! *bellows* I have a vitamix and no matter how strong the blender you still must strain the milk. If you don't you'll end up with a bunch of glop. :)

Miss Rachel · 10/23/2009

I'll be making some of this and putting it in the freezer in ice trays to use for fruit smoothies. I'm not a big coconut fan, but this could be added to anything... :) just about.

Jane · 11/16/2009

Why not just add coconut concentrate with a little water to substitute the dried flaked coconut and eleminate the straining altogether? Would that work?

Sarah · 11/16/2009

You can mix about 1 teaspoon of CCC to 6-8 oz of water to make coconut cream milk. This can be a substitute for coconut milk but it's not the same (gritty because of the fiber). If you want to do that just mix the two ingredients together. That's all there is to it. If you want a true coconut milk though you have to follow the above recipe exactly. Sorry, but it can't be changed.

cookeaze · 12/13/2009

This looks fantastic and sounds wonderful. I can't wait to try it soon. Although I am a relatively new reader, and not such a good cook, I enjoy this site very much. Thank you for the recipe.

Simi · 12/14/2009

Thanks for the detailed explanation. I wouldn't know what to do with a fresh coconut! The coconut milk in the video looks really creamy and delicious.

Miss Bev · 01/03/2010

Instead of making homemade coconut milk, could I use the coconut milk I've found at the health food store that is unsweetened and packaged like reg milk?

Teri · 02/02/2010

I made this with a fresh coconut and it was really, really good. My kids loved it too. I also made it with the dried cocount and it was very good but fresh, even better and I got 1 quart of milk from 1 cocount.

marisa · 02/17/2010

does this make the equivalent of full fat canned coconut milk? I am trying to make "ice cream" and can't eat guar gum, which is in all canned coconut milk.

Sarah · 02/18/2010

Marisa: Yes, it does.

Barbie · 02/25/2010

Can you use CCC to replace milk for a baby? My grand daughter is allergic to milk and I'm worried about her drinking nothing but soy milk. Any ideas of how I can use CCC as a baby formula? Thanks!

Sheri · 03/25/2010

Can you use 7/8 cup coconut flakes rather than shredded coconut?

Sarah · 03/25/2010

The measurements would be totally different as the flakes are a different shape and would fill a cup less then shredded would. I would either grind the flakes until they're finer like the shredded or double the amount of coconut, at least. I'm really not sure how much flakes would equal the shredded though, but you can experiment and see what works for you.

Ruth Ann · 06/02/2010

Can you do one blending with the coconut and water? I have a Vitamix and have never blended the pulp again. However, I blend it for 2 minutes on full high. The pulp is like flour. I dry it and use it in my granola. Why blend it twice?

Sarah · 06/03/2010

You blend it twice to extract all the milk so that you have a "regular" coconut milk. The first blending and straining is more like the "cream of coconut" sold in stores. The second time you blend and squeeze gives you the regular coconut milk.

Jackie · 06/15/2010

Can you make this ahead of time and store in fridge, if so, how long will it keep? A week?

Ernestine · 07/15/2010

I tried this recipe, and it is the bomb...I buy dried coconut, from the bulk section of my grocery store, and following this recipes, have creamy coconut milk for days...I use my blender: no additives, no sugar; I strain it. I usually make enough for three days at a time, and freeze the pulp..if anyone knows any recipes, besides coconut shrimp, to use the pulp with, I would appreciate it. This is a good version, though for coconut mild...

Taza · 07/19/2010

i understand that using CCC produces a grittier end result; is this also true if using coconut flour? just curious! thanks!

Sarah · 07/19/2010

Er, coconut flour would be even worse. It's basically pure fiber. The fat and water content that makes the CCC creamy has been totally removed from the coconut flour. Therefore it won't even give you a milk. Just stick with making it as the recipe says or the CCC milk if you're in a pinch for time. :)

Taza · 07/20/2010

had a feeling this was the case. thanks so much for answering!

Renita · 07/21/2010

I have been making coconut milk since I first saw the video which has been about 2 mo. and I just love it. Love it on cereal no more milk after taste. I am going to make a Chia Tapicoa pudding today with it and see how that is. My question is: Is there anything I can use the pulp for after I am finished making the milk? I am looking forward to watching & trying your other videos and recepies.

Sarah · 07/21/2010

Glad you like the recipe Renita! If you have dogs, cats, horses, etc., any pet that will eat coconut, give it to them or make pet treats by mixing the coconut with a bit of coconut oil and shaping freezing until hard. You can also use it for granola, cookie add-ins, and things like that. Do some experimenting.

Ev · 08/14/2010

I'm no expert, but it looks as if the pulp left is similar to coconut flour. I won't try using it by itself like coconut flour, but why not use it as an additive in breads, cereals and such?

Steph · 08/22/2010

Hi Sarah, Thank you for this recipe. When I've tried making coconut milk from dry shredded coconut, the oil in the milk solidifies as soon as I put it into the refrigerator. I guess I can reheat it with use, but would it go bad if I just left it out at room temp?

Sarah · 08/23/2010

Steph: Yes, the coconut milk will go bad fast if left at room temperature since it contains no preservatives. Even in the refrigerator I don't recommend keeping it for longer then 2 days.

Nadya · 08/31/2010

I've been making coconut milk kefir (using kefir culture) for about 7 months & love it! I've been using canned coconut milk - & did try making it with coconut flour - this looks like a great option! Kefir cultures in ~ 24 hours at room temperature, & is higher in probiotics than yogurt - & is yummy besides! I'll have to experiement :)

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Coconut Tomato Brown Rice

Comments (4)

Coconut Cream Almond Fruit Salad

Comments (1)

Quick Lemon Coconut Candy

Comments (17)

christie · 05/07/2009

How many does this make?

Debra · 05/07/2009

these little guys are the easiest, most delicious, addictive bites I've had in a long, long time. I use half the amount of honey for myself & they're scrumptous. thanx for sharing

Bonnie · 05/07/2009

I cannot have honey - is it essential to hold the candy together or can another sweetener (stevia, splenda) be used in place of the honey?

Sarah · 05/07/2009

Try brown rice syrup and sweeten it up a bit with sugar or stevia since it's not as sweet as honey.

Sarah · 05/12/2009

I just made a batch of these yesterday and they are sooooo good! I did modify it a bit though. ;) First, I juiced 2 lemons, and used a generous teaspoon of zest. Since the mixture was too "batter like" I added a couple spoonfuls of coconut oil in. Then I stuck the bowl in the freezer to firm up a bit, stirring every now and then to prevent clumping. Once it reached the desired consistency, I used a cookie scoop to make balls and skipped the rolling in coconut part. And oh, just a tip: warm the ccc to peanut butter consistency before you make this. Well, these little bites just melt. in. your. mouth. and were wonderfully tart and lemony, blending beautifully with the creamy coconut. With a scant 1/2 cupful of honey they were perfect. Even if you think you don't like coconut but love lemon, make these. They're quick and easy and make the perfect snack. Yum! Btw, I got about 15 balls, fyi.

Ginny · 05/14/2009

My daughter used this recipe as a filling for a gluten-free "cheesecake" for Mother's Day. It was absolutely delicious, I savored every last bite! Thank you for sharing, this is a new family favorite!

Ashley · 03/03/2010

I made this today - I made tiny balls and even rolled some into tootsie-roll shapes. They are incredible. Making them tiny like that, they filled a cookie sheet. I was worried about it not thickening up, I put the "soup" in my fridge for maybe 5-10 minutes, but in the end, the more I stirred it, the more it thickened! Oh, and I used shredded coconut, I thought it worked a bit better than the flakes. I tried the flakes, but I was making them small, so shredded was a better match. I'm thinking of making them with limes next!!!! :)

Sandy · 04/14/2010

You are doing a great job on your videos and recipes. The quality of the photos and video is very good. Blessings! Sandy

Sarah · 04/14/2010

Thanks Sandy! :)

Rehaam · 04/15/2010

Will this work with just regular coconut cream?

Sarah · 04/15/2010

Like the cream of coconut (milk)? No. Coconut Cream Concentrate is totally different. Coconut Cream Concentrate's consistency is a lot like peanut butter.

Tonda · 04/17/2010

I just made a batch of this and covered some fresh strawberries with the "batter", then sprinkled them with coconut and stuck them in the fridge. I think they're better than chocolate-covered strawberries! :D Thank you so much for posting all of these wonderful recipes!

Stacie · 04/19/2010

Wow, that's an awesome idea with the strawberries! Thanks for sharing!

Sharla · 04/21/2010

I added the zest and juice of a key lime as well: very awesome!!! The lime was about the size of a small bouncy ball.

Michele · 04/23/2010

thanks for this recipe. they were awsome! I did make them with lemon zest, and loved them.

DallasMomma · 05/17/2010

WOW! These are delicious! Thanks so much for sharing the recipe. I can't wait to try it with limes next.

Sarah · 08/29/2010

5 star. Love them. Lemon-coconut heaven!!!

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No-Cook Coconut Cream Applesauce

Comments (6)

Rhonda · 09/09/2009

I think this sounds good!

Sarah · 09/10/2009

It is good! It's tart, sweet and creamy, I loved it and so did my Mom! :) Let me know what you think if you try it.

Joleen · 09/11/2009

This is delicious. Hadn't thought about using the concentrate in this way but it reminds me of pie without the crust : )

Elizabeth · 09/11/2009

Very good. I doubled the recipe, put everything in the blender, and it tasted excellent. Thanks for the recipe.

Betsy · 10/23/2009

This is the BEST raw applesauce! I love it because it is a whole RAW food...my family gobbled it up. Perfect side with any meal. I used macintosh apples.

CarmenV · 08/29/2010

I tried this recipe and it was delicious. I would definitely make it again, so easy, nutritious and a wonderful complement to after a meal.

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Coconut Barbecue Pizza

Comments (1)

Making A Foolproof Gluten Free Cake

Comments (23)

Denise · 11/12/2009

This cake looks and sounds yummy, but my mixer doesn't have a paddle attachment. Would it really make a difference if I used regular beaters? You said to follow the recipe exactly, so I'm almost afraid to try it.

Sarah · 11/12/2009

Hi Denise! The recipe will work with regular beaters. Just watch the batter and stop mixing once it looks pretty well incorporated. As with any mixer the time it takes to mix everything together will vary. The thing that you should really follow exactly is the ingredient list, but you'll be fine with regular beaters. :)

susan · 11/14/2009

Hi This cake looks wonderful, but unfortunely for me,I cannot have sugar. I am not big on sugar subsitutes such as Splenda. Do you think Splenda would work. Any other suggestions for sugar? Thanks Susan

Sarah · 11/14/2009

Hummm...well, I don't recommend Splenda. Not healthy. I've never made this cake without sugar, and really to be honest don't know how it would turn out. Honey might work...but to be on the safe side I'd do a half batch and try it. You could make this instead though: http://www.freecoconutrecipes.com/recipe_Gluten-Free_Chocolate_Coconut_Cake.htm. It's sugar free. :)

Nan · 12/19/2009

No SUGAR in this cake! I made this cake with all these ingredients, except i did not use any sugar, because we have diabetics in our family, and I just plain don't want it myself. For all our desserts, I substitute xylitol in place of sugar. Use the same amount of xylitol as is stated in the recipe for the sugar. This cake was absolutely delicious even with no icing!!! It was light and moist!!! By the way, I used regular beaters. You can also make icing with the xylitol. Thankyou so much for the recipe, Sarah!!! Xylitol from birch trees is best.

Sarah · 12/22/2009

Thank you Nan! So happy you enjoyed it and was able to tweak it. :)

Kate · 12/22/2009

How much coconut oil should one use?

Sarah · 12/22/2009

Use just enough to grease the pans; no specific measurement.

Kristine · 12/27/2009

is it ok to use rice milk? and to use rapadura or coconut sugar?

Lorna · 12/27/2009

Thank you all for your comments, your comments will allow me to bake replacing the sugar and gluten in my diet without giving up something sweet once in a while. I am not able to eat regular sugar or wheat products. Can anyone tell me how much coconut flour to use as a substitute?

Sarah · 12/28/2009

You can read about that here: http://www.freecoconutrecipes.com/index.cfm/2009/8/5/How-To-Use-Coconut-Flour

Julie · 01/08/2010

I made this cake last nights and it was amazing! I'm just getting used to making gluten free so don't always know when it's done and may have over baked it a tiny bit but it was so delicious just the way the recipe was written. Has anyone ever used carob powder instead of cocoa? My son has problems with chocolate. I may try it next time.

Julie · 01/08/2010

I forgot to add that I put on peanutbutter icing--wow! My husband even ate some. Very delicious.

Brenda · 02/03/2010

I'm eager to try this recipe as well as many others here. I'm used to using almond flour and adding xanthan gum. Is xanthan gum helpful when using coconut flour? It helps to bind, and improve texture in flourless baking.

Sarah · 02/03/2010

Yes, xanthan gum is a very good addition to coconut flour baked goods. You can toss a bit in with the flour if you want, but go slow on the amount. I didn't develop the recipe using said gum but it won't hurt it. :) It really can only make it better.

Brenda · 02/04/2010

Thanks! I'll let you know how it turns out.

Pamela · 02/05/2010

I made this cake and it was DIVINE!!! I used 1 1/3 cup of applesauce and 1/3 c. honey and it was perfectly moist and amazing!! We are on a sugar restriction for now but I needed something for my daughter's birthday that woldn't disappoint.....this was it!!! Thank you for a great AND tryuly foolproof cake!!

Cheryl · 04/14/2010

Hi, I was wondering if I can use Coconut Milk instead of the whole milk. Due to my dietary restrictions, I am drinking and baking with coconut milk instead. j

Sarah · 04/14/2010

Yes, go ahead. :) Coconut milk will work just fine. Just adjust the amount if needed.

Cheryl · 04/15/2010

Thank you! I will let you know how it turns out using the coconut milk.

June · 05/20/2010

I am eager to make this cake for a child with egg and dairy allergies. (soy as well). Can you recommend something?

Beth · 08/25/2010

Another alternative presentation for this cake would be a bunt pan. I have made some other gluten-free cake recipes with coconut flour, and have found that the bunt-cake pan makes for a wonderful presentation, especially with chocolate syrup drizzled on top. Yum!

Brenda · 08/26/2010

This looks fantastic! Just started trying to bake with coconut flour. This will be fun. Thank you.

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Light-as-a-Feather Breakfast Muffins

Comments (4)

Amazing Coconut Carrot Cake

Comments (5)

Diane · 02/25/2010

This is the BEST carrot cake ever! I used the Coconut Creme icing recipe "it is heavenly".

Carrie · 07/09/2010

Can you replace the sugar with stevia or apples sauce? Trying to cut back on sugar.

Sarah · 07/09/2010

I don't know about stevia, you probably can but it won't be the same. Applesauce won't work. Just cut back on the sugar (or omit it, it's only 1/4 cup) and reduce the honey. This is a cake though, and a pretty large one at that. So the sugar amount is actually pretty reasonable. But feel free to play with the sugar and honey amounts to your taste.

Dominique · 07/12/2010

This cake is the BOMB!!!! NO JOKE. I didn't use the coconut flour cause I didn't have any. I used Whole Wheat Pastry Flour instead. I only used 1 tbsp of baking powder and 1 tbsp of baking soda. I used the Cream Cheese Icing receipe and it was wonderful. Thank you so much for this receipe.

wanda · 08/26/2010

This carrot cake really sounds good. I will make this for my Mother's birthday. Then I will let you know how it is.

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Coconut Date Balls

Comments (1)

Healthy Simple Coconut Macaroons

Comments (2)

Gluten Free Coconut Flour Chocolate Chip Cookies

Comments (18)

Julie · 10/03/2009

Just starting a gluten-free diet so this recipe makes it sound not so bad LOl Mmmmmmm can't wait to try it

Lara · 10/11/2009

I was wondering can you substitute agave nectar for granulated sugar and do you have to add the shredded coconut? I don't want the cookie to be too coconuty? Any suggestions? Thanks!

Sarah · 10/11/2009

The shredded coconut does not have to be added if you don't want it too coconutty but I wouldn't try to swap a liquid sweetener for the sugar. To do that you would have to reduce another liquid and the only other two liquids used is eggs and oil and both are needed and cannot be reduced. You could probably substitute about 2 tablespoons or so of the sugar for something like brown rice syrup or maple syrup and reduce about that much oil but I can't guarantee that it would turn out that way.

Sherry · 10/15/2009

I sub honey for almost all my recipes that call for sugar. Honey however has a higher sugar content per volume and therefore less is needed. Reduce by 1/4. So far, I have not had any problems and my family has not been able to tell the difference in most cases. You can always try you agave nectar and keep us posted on how it worked although agave is not as sweet as honey nor as think so it may not work as well as honey. You could try half and half of each for starters and see how that goes. I figure, once I'm it the kitchen, it's my creation weather its success or a flop and it's always a good learning experience. So have fun with it!

Sara · 11/07/2009

When you use honey, do you use more dry ingredients to make up for the wetness?

Sarah · 11/07/2009

I suppose it'll depend. Generally you reduce a liquid, but you could add a tad more flour if needed. Just follow Sherry's directions for substituting honey for sugar and then "eyeball" it and see if the mixture is too wet or not. My guess is that it'll be fine considering it's coconut flour (which is a very thirsty flour). Just play around with it and see what you come up with. :)

Doreen · 01/04/2010

I made this recipe today. I made a double batch and added white chocolate chips to one and chocolate chips to the other. They tasted great but were a little on the dry side. other than that, super recipe!

Matthew · 02/27/2010

We're making them right now, and we're not using the coconut flakes. They look good, and we'll let you know how they taste in 15 minutes! :D

lkat80 · 03/07/2010

When substituting agave for sugar, we always use less (because we find agave sweeter) and add a healthy scoop of flaxseed meal (to help balance the liquid/dry balance and add health benefits).

Doreen · 03/08/2010

Thanks for the tip. I'll try to add a scoop of flaxseed meal the next time. They are delicious!

Kara · 03/18/2010

Do you know if you can make this with egg subs? If so what would you recommend? I really want to make these but I have one egg free kiddo in the house and I think it would be tourture for him if I did not share :-)

Sarah · 03/18/2010

Try the flax egg sub (1 tablespoon ground flaxseed steeped in 3 tablespoons water for 2-3 minutes = 1 egg). Also, a tablespoon each of milk and cornstarch mixed together will substitute for 1 egg. I'd give either one of those two a go. :) Let me know how it turns out for you!

Diane · 03/19/2010

If coconut flour cookies are too dry, should I add more eggs or more oil?

Gina · 03/19/2010

Great recipe - we made these tonight. I subbed honey for the sugar and added chopped walnuts. I just wanted to point out that these cookies don't "spread out" when they bake, so if you drop the dough onto your cookie sheet and just leave it as kind of a "ball", that's the shape your cookie will be and the inside may not cook completely before the bottom starts to burn. 2nd batch just went in the oven and I pressed down on each scoop 'til it was relatively flat, then finessed the edges so I have nice round cookie shapes. These are great!

Sarah · 03/20/2010

Diane: If they're too dry, add another egg or two. But wait until a baked cookie comes out and taste before doing that. Oil doesn't really do much saturating here. Gina: Great! Glad you like them. :)

amanecer · 06/10/2010

These cookies are delicious. A little coconutty for my mom who don't like coconut so much, so the next time I will omit coconut flakes, if I bake for her. I don't think these cookies are on a dry side (I have tried cookies that are really dry), may be these have a little rough texture in comparison with regular wheat flour cookies. Good recipe, thanks.

Sarah · 06/10/2010

I'm glad you like them amanecer! :) Give the Chewy Gluten Free Chocolate Chip cookies a try if you want one without the coconutty flavor and with wheat-like texture.

glenda · 08/24/2010

I made these with agave syrup, about a third of a cup, with a little flaxseed meal thrown in because of the liquid sweetener and used EnerG egg replacer for the eggs. They turned out great.

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Coconut Chai Smoothie

Comments (5)

sweetlife · 08/12/2010

great smoothie, i love the use of frozen banana instead of ice, no watery effect sweetlife

Taza G. · 08/12/2010

I have some chai concentrate and am planning to use about 1/8 c. of that (2 T.) in this recipe, but will subtract the honey as the concentrate is quite sweet itself.

DONA · 08/12/2010

I love smoothies, it's delicious!!!!

Azucena · 08/21/2010

Wow, is this goooood! I made ours with Rice Dream. Loving it. Mother who is 92 and is really enjoying this drink Thank you!

pam · 08/24/2010

THANK YOU! So little medical help available on the thyroid. All standard medical advice is counterproductive to weight loss. Drinking 8 gl. water full of fluoride; swimming in chlorinated water; soy shakes, tofu, soymilk etc.; all harm thyroid and stall weight loss. Frustrating! I will experiment with this recipe using it first as given, then with my favorite organic almond milk; and coconut milk: Hope in a glass!

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Carrot Cake with Coconut Flour

Comments (8)

linda · 02/05/2010

this is the second recipe i tried to make with coconut flour - which seems very thick. how do you work with the coconut oil as it solidifies when cooled? the batter for this cake i could knead with my hands - is it supposed to be that way? it is baking now but looks very dry - will post more after it is done. not sure i am a fan f this coconut flour.

Sarah · 02/05/2010

Hi Linda, The coconut oil shouldn't have a change to solidify in this recipe. You can pour it into the egg mixture along with the honey and vanilla while it is still very slightly warm from melting. If the eggs were really cold it may get hard and turn into little clumps but it should all melt again when the hot water with raisins and apple cider vinegar is mixed in. I'm not sure what went wrong, but coconut flour can be tricky to work with. You have to follow the recipe exactly to get the best results. Another tip for using coconut flour is to not pack the cups when measuring. Just dip the cup in, shake, then level off with a butter knife.

linda · 02/05/2010

WHEN EATING THIS CAKE IT IS OK WHEN COOLED. I DIDN'T ADD THE WATER WITH THE RAISINS WHEN IT WAS HOT SO THAT WAS PROBABLY THE PROBLEM (I TRIED TO PUREE THE RAISINS SO i GUESS IT COOLED THEN). IT IS DEFINITELY THICK - DO YOU KNOW IF THIS CAKE BATTER WOULD BE ABLE TO BE POURED IF I FOLLOWED THE INSTRUCTIONS TO THE T? tHANKS FOR ANSWERING MY QUESTIONS.

Sarah · 02/05/2010

The batter should still be thick but not doughy. Most coconut flour mixtures will be on the thick side. Feel free to ask if you have any more questions! :)

jay · 02/16/2010

Hi, Very thick mixture, definitely not the type that can be poured into a pan. I am aware that most organic recipes are a little heavy but this one is real thick. I was wondering what could be done to make it a little lighter. perhaps the addition of more liquid such as rice milk or perhaps soy milk.....

Sarah · 02/16/2010

You can add more water, or use coconut milk, regular milk, something of the sort. We don't recommend soy milk. You can read more about soy here: http://www.tropicaltraditions.com/whole_soy_story.htm

JM · 05/24/2010

Just made this cake this weekend and it turned out great! It was nice and moist. I used 2/3 C agave syrup instead of sugar and it seemed to be the perfect amount. I also opted for the maple syrup for the icing and it is the best icing I have ever made!

Renee · 08/23/2010

All three of my sons have several food allergies, it is hard to make a good cake with replacing so many ingredients. Have you used the egg substitute in the carrot cake recipe, if so how did it turn out?

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Whole Wheat Toasted Coconut Banana Muffins

Comments (1)

Coconut Macaroon Granola

Comments (1)

Coconut Almond Flax Cookie

Comments (6)

Viola · 10/30/2008

Coconut A.mond Flax Cookie recipe sounds worthy of trying.

Judy · 11/04/2009

This recipe sounds great. I'm going to try it. Thanks

Judy · 11/04/2009

I tried this recipe - the cookies would not flaten out or brown on top.I baked 15 min. in 375 degree oven, they are just wet and doughy. What did I do Wrong. My oven is always accurate for other recipes. Thanks

Jane · 06/28/2010

I am going to leave out the sugar. I will add maybe a half cup of honey, but I don't see anything in the recipe that will make it bitter or in need of too much sweetness. Almond carries itself. I'll get back to you and let you know how it works.

Cammy · 08/21/2010

I cannot have sugar or honey (glycemic index too high). Can there be a way to replace with stevia, xylitol, or erythritol? I know they don't always work well in baking. Any ideas?

Jane · 08/22/2010

I would definitely give the Stevia a try. Just use a little. As I said before, I don't think it needs much sweetener.

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Chewy Gluten Free Chocolate Chip Cookies

Comments (10)

Sandy · 12/22/2009

Is it imperative to use parchment paper with this recipe?

Sarah · 12/22/2009

Nope. It's just really handy; keeps the cookie sheets clean (which means one won't have to wash them ;) and the cookies won't stick. Ever. If you don't have any on hand though just grease the sheets with palm shortening or coconut oil.

Matt · 01/17/2010

This looks good and I want to make them. Can you advise how I can convert the ounce measurements shown to units of measure, e.g. tablespoons, cups, etc. Thanks!

Sarah · 01/18/2010

8 oz unsalted butter, melted (you can use part palm shortening if desired) - 1 cup 1/2 oz tapioca flour/starch – 2 tablespoons 1 1/4 oz corn starch - ¼ cup 9 oz brown rice flour – 1 cup plus 3 tablespoons plus 2 teaspoons 2 oz coconut flour - 1/2 cup plus 1 tablespoon 1/2 teaspoon Himalayan salt 1 teaspoon xanthan gum 1 teaspoon baking soda 2 oz granulated sugar – ¼ cup 8 ounces brown sugar – 1 cup 1 egg 1 egg yolk 2 tablespoons whole milk 1 1/2 teaspoons vanilla extract 9 - 12 ounces semisweet chocolate chips Those are the conversions for the recipe. Please keep in mind that all the conversions are just approximate, you really can't give an accurate weight to cup measurement as a cup measurement will be different every time. So I can't guarantee that the recipe will turn out using the conversions or that it will be the same.

Deborah · 01/30/2010

My mixer does not have a paddle attachment. Can I use the regular beater in order to make these Chocolate Chip cookies?

Sarah · 01/30/2010

Yes. Unless you're making meringue or whipped cream or something of the sort it really won't matter so long as you're using regular whisk-like beaters or a paddle and not a balloon whisk.

Deborah · 02/10/2010

I made these cookies and they were delicious! Some of my friends want to know if there's a less grainy tasting option than rice flour. Can I substitute oat flour for the rice flour?

Sarah · 02/10/2010

Humm... don't know; maybe. Never tried it. If you don't want the grainy texture just sift the rice flour.

Joan · 08/20/2010

Would it be too much trouble to not use ounces in this recipe?? I do not have a scale and don't want to buy one just for this recipe. I need a good chocolate chip recipe like this one buy don't have a clue to ounces instead of teaspoons or cups. Thank you very much!

Sarah · 08/21/2010

Joan: Please see my above comment; I've already addressed this question. Just keep in mind I cannot guarantee that the recipe will turn out the way it should (or at all) with cup measurements as it was not developed that way. You can get little kitchen food scales for very cheap and it's well worth it as weight measurements are so much more reliable then cups and spoons.

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Gluten Free Strawberry Coconut Muffins

Comments (7)

bana · 01/04/2010

hi! can i substitute butter for the coconut oil? or even use another oil instead?

Sarah · 01/05/2010

Yes, you can but coconut oil is recommended. The muffins should turn out just fine with butter but if you have coconut oil on hand do give that a try. :)

Deb · 03/28/2010

Hello, Should the coconut oil be in a liquid form or solid? I keep mine in the fridge and it is hard and of a waxy consistency. Thanks!

Sarah · 03/29/2010

Coconut doesn't need to be refrigerated. It can be stored at room temp. For the recipe, I'd melt the oil. It'd make it easier to mix in and everything.

candy · 06/11/2010

just made these! they taste really good, not too coconutty. i left out one egg (only used 5) and did use the coconut oil, melted and poured slowly into the egg mixture. they were a bit greasy. next time i will try leaving out a little of the oil or substituting 1/2 apple sauce (or greek yogurt) 1/2 coconut oil. they also puffed up nicely, so only fill cups to 2/3 full....had a couple lava issues with the ones over filled. all in all, great, simple recipe!

Debra · 07/28/2010

Delicious. For a second batch, I added some almond extract and sliced almonds for rave reviews.

Holly · 08/21/2010

How long will they keep in the frige and freezer?

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