Valentine’s Day Gluten-Free Wheat-Free Coconut Muffin Heart Shortcake Recipe

heart2.jpgheart5.jpgThe last time I ordered gluten-free flours from Bob’s Red Mill, I noticed that they sold GF coconut flour. I had been hearing rumors about the wonder of low-carb, high-fiber coconut flour and couldn’t resist adding yet another flour to my collection. South Beach or other low-carb dieters use coconut flour straight in their baking, but this kind of baking demands a lot of eggs, and I’m not that crazy about eggs. So, I decided to try the coconut flour as a supplement to my favorite gluten-free blend in a recipe. For some reason, I kept thinking about vanilla muffins, thinking that the coconut flour would add complimentary dessert-like notes, so I took a (non GF) recipe from Recipezaar as my inspiration and came up with the coconut flavored, vanilla muffin recipe below. I sneaked off to the kitchen to make them one night, leaving DH unaware at his computer. As you know, I have a serious crush on mini-muffin-tins, so I baked some of the batter in those tins, some in my mini bundt cake tins, and some in these wonderful heart shaped baking cups that I’d found in a local store. As the smell of the coconut flour and vanilla wafted through the house, DH looked up from his computer and said “Hey, are those cookies I smell?” I hated to break it to him that they were actually muffins- but he enjoyed them anyway. The coconut flour gave them a wonderful spongy texture not unlike that of bean flour, and was the perfect compliment to the copious amounts of vanilla in the recipe. However, it was the early Valentine’s Day Shortcake recipe that I came up with a day or two later that earned the rave review in our house.

A heart for your Valentine I had been thinking about Kochtopf’s Heart for my Valentine blog event. (Roundup is Here) I knew I wanted to use the heart shaped muffins as the base for my entry, but it wasn’t until I tasted the faintly sweet coconut and vanilla flavors of my creation that it occurred to me- it would be the perfect base for a strawberry shortcake! Trader Joe’s didn’t have fresh strawberries, but they did have lovely fresh blackberries and organic frozen strawberries, so I modified my initial vision. I wouldn’t just use them in strawberry shortcake, but rather, a shortcake topped with strawberry sorbet with hints of meyer lemon juice, macerated blackberries, and fresh cream (or cashew cream).

The result was one very happy Valentine (DH.) His rating? A nine out of ten, which from this picky libra boy is no small compliment. He raved that the muffins were not only as good as regular shortcake but actually better than regular shortcake. Not too shabby considering it was my first experiment with coconut flour! I’ll definitely be trying my coconut flour in other muffin recipes… and soon. I’ve already got mango cubes in the freezer, dried pineapple, and dried cranberries just crying out to be used in a tropical coconut or cranberry coconut recipe… And I can’t wait! Now, where’s that mini-muffin tin…

heart4.jpgNo coconut flour in the cupboard?
Try Lea’s Gluten-free shortcake biscuits
Elise’s Strawberry Shortcake with Gluten-Free Variation (scroll down)
Or Elise’s Marion Blackberry Shortcake with GF Variation (scroll down)

Looking for more Gluten-Free Treats for your Valentine? Try this low-carb agave-sweetened vegan brownie recipe

Looking for more Wheat-Free, Gluten-Free Recipes using Coconut Flour? Try these:
BytheBay’s Coconut Flour Blueberry Muffin Recipe
Cindalou’s Cran-Blueberry Coconut Flour Muffin Recipe
Glutenagogo’s Coconut Gluten-Free Bread
GF Teff Coconut flour Pancake Recipe
Gluten-free Dessert’s Chocolate Coconut Cookies
Bob’s Red Mill Coconut Flour Recipes- Biscuits, Scones, and Almond Cake

Toys for making YOUR OWN yummy muffins in Fun Shapes. GF Mini-Baked-Coconut-donut anyone?

Gluten-Free Coconut Flour Vanilla Muffin Recipe
1 1/2 cup Bette Hagman GF mix (rice, potato starch, tapioca blend)
1/4 cup coconut flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 lg egg, beaten
1 cup lowfat vanilla yogurt (or 1 cup plain yogurt with 1 tsp vanilla and confectioners sugar to taste) [DF option: use soy yogurt]
1/4 cup milk [DF option: use rice, almond, hemp or soy milk]
1 tbsp. vanilla
6 tbsp. butter, melted [DF option: use dairy free margarine, shortening, or oil]
Preheat oven to 375 degrees F.

Prepare mini muffin tins, muffin tins, mini bundt cake pans, or mini heart baking tins for a Valentines Day treat by spraying with butter flavored nonstick cooking spray.

Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl. Mix them together, quickly, combining ingredients thoroughly but not over mixing.

Bake for 15-25 minutes (depending on size of tin, with mini muffin tins baking for 12-15 minutes and larger tins baking longer…)

Try subbing some applesauce for the butter next time!

After the first day or two, these are best heated briefly in the microwave. It’s best to slice them AFTER you heat them for the moistest muffin, or even to avoid slicing them.


Valentine’s Day Heart Blackberry and Strawberry Shortcake Recipe
Gluten-free Vanilla Coconut Flour heart shaped muffins (1 or more per person)

Macerated Blackberries:
Fresh or frozen blackberries, defrosted
powdered sugar to taste

Strawberry Sorbet:
Frozen strawberries, half defrosted or still frozen
Sugar, to taste
lemon juice, to taste (I used meyer lemons)

Dairy or Dairy Free Whipped Cream:
For dairy, whip cream with powdered sugar and a glug of vanilla in your mixer.
For Dairy-free, try my cashew cream recipe

Macerated Blackberries:
Mash at least half of your blackberries with a potato masher or a fork. Add sugar and combine thoroughly. Let rest for 30 minutes or so.

Strawberry sorbet:
Combine ingredients in your food processor and blend until you have a lovely, icy mix. Taste and season to your preference. Sugar may not be necessary, especially if you don’t add much lemon juice.

Use slightly warmed muffins, either heated in microwave or fresh from the oven. If you like, you can cut them in half horizontally, or just leave them as is. (I like the second method.) Layer Strawberry sorbet, Macerated blackberries, and Cashew Cream OR Dairy Cream. Garnish with fresh berries and sprig of mint (optional).

Serve to your sweetie in exchange for lots of kisses!

Cashew Vanilla Cream
1 cup cashews
3/4 cup water
1 Tablespoon maple syrup (optional)
1/2 teaspoon vanilla (optional)
Soak 1 cup of cashews in 2 cups of water. If you’re in a
very warm climate, soak them in your refrigerator. After 8-12 hours,
discard the soaking water and rinse the nuts. In a blender, place the
nuts and enough fresh water to allow the blender to operate. Blend,
gradually adding enough water to achieve a smooth consistency. Yields
1 1/2 – 1 3/4 cups.

Really lovely served with fresh fruit and chocolate fondue as a substitute for whipped cream, or collect an assortment of beautiful organic fruits from the farmers market and top with Cashew Vanilla Cream. You can even add edible flowers for garnish!

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16 Responses to “Valentine’s Day Gluten-Free Wheat-Free Coconut Muffin Heart Shortcake Recipe”

  1. [...] GF Rice Pasta Dish Adeena’s Artisan GF Bread Rolls Hot & Sour Soup (post coming soon!) Gluten Free Vanilla Coconut Cupcakes (with coconut flour, woo hoo), with Strawberry sorbet and macer… Shortcake variation for Valentines Day (post coming soon!) Easy Nut Fudge (Pistachio or Macademia) [...]

  2. The little heart look so cute! How does the coconut flower looks like? Like “normal” flour?
    By the way I have also a picky guy at home. ;-)

  3. Hi Zorra,
    Thank you! Coconut flour looks like normal flour except it is a little darker. If you look at the pink box above the recipes with the slide show of baking tins etc. you will see the bag of coconut flour by the company Bob’s red mill. It smells like toasted coconut (yum!). The only thing is, when using it in baking it soaks up liquid very quickly so you may have to add more liquid to your recipe than you might think.
    Thanks for coming by to say hi!

  4. I love coconut flour and have been using it in my oatmeal chocolate chip cookies, and more recently in some chocolate raspberry brownies (instead of flour). I also use shredded, dried coconut that has not been sweetened. I found it at the Indian market, try it, it is only to love!

  5. YUM! I am going to make chocolate fondue for my valentine’s celebration. I need to try some of these recipes though!

  6. Sea — I’ve used coconut flour for quite awhile now and am thrilled that Bob’s finally sells it. I was getting it special order and it was a lot more expensive. I usually replace about 20% coconut flour in my recipes. It adds a nice sweetness and rich texture, but can also dry out your mix, so sometimes you have to add a touch more liquid. It’s a good source of protein, higher in fiber, and low in carbs. It’s also much higher in fat, so store in the refrigerator. Your recipe looks awesome and nice photos!
    Take care, Melissa

  7. My fellow international cuisine queen, you’ve been tagged, so start coughing up some tidbits! I couldn’t see any categories that referred to a tagging in the past, so hopefully you haven’t been! Details are on my blog.

  8. Those are truly beautiful–and darling!

  9. Sea – These look and sound simply scrumptious. Lovely job!

    Sheltie Girl @ Gluten A Go Go

  10. Hi Ginger,
    Mmm, i bet coconut flour would be really tasty in cookies! I can’t wait to try it. Shredded coconut sounds good, too.

    Chocolate fondue sounds wonderful. I was thinking of making chocolate hot pots or pudding for Valentines Day proper- we’ll be at a time share in Florida so I won’t have all my usual ingredients. :)

    Hi Melissa,
    I’ve noticed how “thirsty” the coconut flour is- I added an extra 1/4 cup liquid just to manage it. It’s fascinating, I’ve never worked with a flour quite like it before. Protein content hadn’t occurred to me- I wonder what it is, with coconut flour.

    Hi Ginger,
    I was tagged for a meme some time back, but I think this is a different one. It’s under “about me,” I think. Anyway, I’m happy to be tagged and will start thinking of juicy details a.s.a.p.!

    Hi Sally,
    Why thank you! The sorbet was really tasty and pretty too.

    Hey Sheltie Girl,
    Thanks! They were fun to make and fun to eat, too- although what with all the trial runs I think we ate enough for a week! haha.

    Thanks for the sweet comments, all!

  11. Aww, I just saw that Ginger tagged you and I just nominated you for a meme too – it may even be the same one; seven random things about you. I guess I’ll just leave it up as you’re thinking of something for Ginger’s tag – maybe you could mention that I tagged you too and look super popular?

    My post is: if you fancy referencing it too.

    Love those hearts too by the way, just got a bag of coconut flour myself. Yummy!

    Naomi x x x

  12. my daughter turns 1 tomorrow and i’ve been looking for some cupcakes to make, but muffins sound fun. Do you think these would handle frosting on top? the sound great.

  13. Hi Chris,
    They could absolutely handle frosting- actually, that sounds delicious! Happy birthday to your daughter!


  14. I want sorbet!!! lol man those look sooo good. Great job and Idea!! Such wonderful ideas for these Hearts I am so impressed with everyone!!

  15. Still Learning GF Says:

    Have you ever tried almonds for the creme instead of cashews? Did they take the same amount of water? Did you like the taste as much as the cashews?

  16. This looks wonderful! I haven’t made cashew cream yet. I really love cashews, and have yet to really showcase them in something…
    I did make a coconut cream once though! Lavender Blueberry Coconut Cream… *drool*

    Here it is:

    My fiance about had an orgasm when he had his bowl. *laughs*

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