No recipes as of yet, but coconut flour is a sponge. You have to add about 2 tbsp of liquid (or an egg) over and above what the recipe calls for for every 1/4 cup of coconut flour you use, otherwise what you make will be overly dry.

Also, I recommend checking out tapioca flour as a complement to coconut flour, especially for adapting recipes. It helps reduce the need for quite as much liquid, and acts in a similar manner to gluten, helping foods hold together.

I made these once: http://www.delightedmomma.com/2012/07/paleo-chocolate-chip-cookies-no-flour.html

I changed the recipe around a little bit. I used a lot more oil than it called for and I used crushed up 88% dark chocolate instead of the chips. They were delicious. Though more scone-like than cookie.

I bake with coconut flour a lot as my child is gluten free and he can't take nut based things to school.
These were HIGHLY successful and tonight he told me they were the best ones ever made
Very,very easy recipe
http://ditchthewheat.com/double-chocolate-chip-coconut-flour-cookies/
If you do interest,I have loads of recipes there in many different categories including paleo/primal
http://www.pinterest.com/pumpkinpie06/boards/

This is one of my favorite CF pancake recipes

http://www.nourishingdays.com/2010/07/fluffy-coconut-flour-pancakes/

I reduce the Baking Soda to 1/2 teaspoon (because some folks said they could taste it) & the pancakes are still fluffy.

And she's not kidding that the eggs need to be room temperature. If they're not, the whites will just kinda glob up in the mixture since it's so much more dense due to the coconut flour. Inevitably somebody will bite into an eggy taste.

Oh, and do make them small & don't put too many in the skillet/pan. They're a little tricky to turn over since they are not like wheat flour pancakes as they cook.

In for the ideas...not much to add, sorry. I used it for coconut shrimp last week and it was yummy...dip the shrimp in egg, then coconut flour, egg again then coconut flakes...fry up in coconut oil... very good!

definitely sift it when using it , don't skip that step , I use if for Pizza crust ~ ( best Paleo crust I have come across so far)


beat 4 eggs
add 1/3 cup sifted coconut flour, 1/3 cup flax meal, 1/2 cup almond milk and then any seasonings or herbs you would like, I use basil, oregano, garlic.
Mix all up, let sit for a minute or two,
spread on to a parchment lined pan,
bake at 425 for 10 minutes, flip and bake another 10 minutes,
remove add your toppings etc, then broil for 2 minutes or so, or at least watch it so it doesn't burn ...make a good size large pizza and spreads very well I find

In for the ideas...not much to add, sorry. I used it for coconut shrimp last week and it was yummy...dip the shrimp in egg, then coconut flour, egg again then coconut flakes...fry up in coconut oil... very good!

Your post reminded me of the Coconut Battered Chicken Fingers I made - pretty much made them like you did the shrimp!