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Coconut Flour Breakfast: Gluten-Free Coconut Bake Recipe!

03/01/13

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Gluten Free Coconut Bake

So I’m continuing my coconut-themed week (although it might turn into a coconut-themed month… or year?) with a recipe that I tried out for breakfast this morning. It was a HIT with all of us (except the 2 year old who can’t have eggs… or bananas, although I’m sure if he could have eggs & bananas that he would’ve loved it too.) 🙂

This would be a great base for muffins or cookies as well. Even though there are A LOT of eggs in here it definitely had more of a cake-like feel. Think of heavier banana/slight-coconut flavored angel food cake.

Also, *I* think this is sweet enough with just the banana, but I haven’t had much of anything sweet for the past two months so I’m probably not a very good judge of sweetness. If you need some extra sweetness with it then you can add some honey (either in the recipe or on top after it cooks), or you can pour a little syrup on the top when it’s done.

If you would like the whole process of getting to coconut flour from coconut flakes then start at the How To Make Coconut Milk post and then read How To Use Coconut Flour (it’s very different from using regular flour as you’ll see with the recipe below).

Ryan did say that he thought it was a tad dry, but I thought it was perfect, and I think that’s just one of the (very few) drawbacks to using coconut flour. Just experiment with the eggs to get it to your perfect consistency.

Here’s how to make it:

Easy Gluten-Free Coconut Bake
 
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Author: Rachel @ Surviving The Stores
Recipe type: Breakfast/Snack/Dessert
Serves: 8
Ingredients
  • 6 Tbsp. Coconut Flour
  • 10 Eggs
  • 2 tsp. vanilla extract
  • 4 ripe bananas (mashed)
  • ¼ tsp. salt
Instructions
  1. Mix all of the above ingredients in a bowl and let sit for about 10 minutes.
  2. If you would like to bake it in the oven, then you can pour the mixture into muffin tins and bake at 350˙ for 20-25 minutes, depending on your oven.
  3. If you would prefer to bake it in the microwave then fill a ramekin with the mixture (it will grow as it cooks so don't fill it too high) and cook on high for 3 minutes.
  4. Mixture makes 7-8 ramekins depending on the size of your ramekin.
3.2.1753

 

There is a ton of protein packed into this little “cake” and I was very full after eating just one!

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Comments | 4 comments | Articles, Front Page, Recipes

« Cooking With Coconut Flour – How To Use Coconut Flour In Recipes!
How To Make A Garlic Poultice »

Comments

  1. Carol says

    September 18, 2013 at 9:26 am

    We love this recipe! It seems to stick to the pan/baking cups no matter what I do! I have used the foil, and sprayed them with non-stick spray to no avail…..any tips to help with this? Thank you!

    Reply
    • Rachel @ Surviving The Stores says

      September 19, 2013 at 8:54 am

      Carol,

      Are you using the oven or the microwave? As much as I hate using the microwave, it works a lot better to get it to not stick. I’ve been considering trying them in the oven and when I do I plan on using a silicone muffin pan to see if that will help with the sticking.

      Reply
  2. mollie d says

    February 13, 2014 at 4:02 pm

    have you ever tried it with just egg whites. or half egg whites to cut the fat?

    Reply
  3. Theresa Scholtz says

    April 11, 2014 at 2:54 pm

    That looks yummy! I love the idea of adding a little drizzle of honey on top. Do these reheat well? I would love to make them in advance & reheat them all week for quick breakfasts!

    Reply

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