AutoImmune Diet Baking Recipes (Breads, Treats & Desserts)

Baking With Almond & Coconut Flour (Breads & Treats)

Are you looking for bread recipes while on Repairvite?  You can make recipes that utilize almond flour and/or coconut flour to make breads, muffins, cakes and more!  These can be enjoyed while on the Repairvite Diet!

Note:  many recipes call for eggs, so please refer to the egg replacement information below.

Attached, you will find some recipes to get you started!

In addition, here are some helpful websites in which you can look up more recipes:

The Spunky Coconut
Elana’s Pantry
Tropical Traditions
Health Extremist




Egg Substitutions In Baking Recipes

Many baking recipes can be utilized on Repairvite, as long as you substitute the eggs.   Here are some options, keeping in mind that you may not get products to rise very much without the use of eggs.

  • Use a “flax egg” for baking!  To make one egg, use 1 T flax meal (ground flaxseed) + 3 T warm water.   Whisk together and place it in the fridge for a minute or so. It will become gummy like an egg and can be used for baking.
  • Using a combo of baking powder, water and coconut oil:  1 tsp baking powder + 1 ½ Tbsp water + 1 ½ Tbsp coconut oil per egg.
  • Arrowroot powder:  2 Tbsp of arrowroot powder can substitute for 1 egg.
  • Applesauce:   3 Tbsp unsweetened applesauce (or other fruit puree) + 1 tsp baking powder per egg.  This works best for recipes that call for 1-2 eggs.
  • Ener-G, an egg replacement that is sold in a powdered form in stores like Earth Fare and Healthy Home Market.  Simply use the conversion chart on the box and scoop the powder into your recipe.  NOTE:  This product is not suitable for Repairvite because of the potato starch and tapioca starch.


Coconut Flour Flax Bread

1/2 cup  Coconut Flour (Sifted)                                                  1 tsp baking soda

1/2 cup  Flax seeds, ground                                                         5 eggs

1/2 tsp Salt                                                                                         ¼ cup coconut oil, melted

1/8 cup water                                                                                    1 tsp apple cider vinegar


  1. Preheat oven to 325 degrees. Grease a small loaf pan.
  2. Mix all the dry ingredients together. Combine all the wet ingredients. Add the dry ingredients to the wet and beat well. Batter will be thick.
  3. Pour into loaf pan and bake for 40 minutes or until toothpick comes out clean. Cool completely before slicing.


Paleo Bread Recipe:

½  Cup Coconut Flour                                                                     ¼ tsp Sea Salt
1 ¼  Cups Almond Flour                                                                 4 Tablespoons Coconut Oil
¼ Cup Ground Chia Seeds or Flaxseeds                                  1 Tablespoons Apple Cider Vinegar
5 Eggs                                                                                                    ½ tsp Baking Soda
(This recipe makes a smaller loaf of bread, in order to have larger pieces of bread you may want to double the recipe)


1. Blend all dry ingredients in bowl and all wet ingredients in separate bowl.
2. Combine wet and dry ingredients.
3. Pour into a 7.5 “x 3.5? loaf pan and smooth the top.
4. Bake at 350 degrees for 40 to 50 minutes.  Cool completely before slicing.


Coconut Flour Tortillas

1 tablespoon coconut flour                                                          2 T water or coconut milk

1/16 teaspoon baking powder                                                   coconut oil

2 egg whites (or, 3 tablespoons egg whites)

  1. Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).
  2. Pour all the batter on a heated pan greased with coconut oil or butter (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.
  3. Be very careful with this part: wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side.
  4. Fill with cream, berries, enchilada filling – anything you like!
  5. These are thin and delicate. Use them for low-carb enchiladas, sandwich wraps, or anything you can think of!


Paleo Blueberry Muffins

1/2 cup of Coconut Flour                                                              ½ tsp Baking Soda
4 ½ tablespoons of Coconut Oil                                                  ¼ tsp Baking Powder
6 Organic Eggs                                                                                   1 tsp Cinnamon
4 tablespoons of almond or coconut milk or water
1/2 teaspoon Apple Cider Vinegar                                            ¼ tsp Sea Salt

2Tablespoons Raw Honey or Stevia (opt)                              ½ Cup Blueberries

  1. Combine all wet ingredients into a large bowl.  Combine all dry ingredients in a separate bowl.
  2. Mix together wet and dry ingredients.  Add fruit and stir.
  3. Pour the batter into muffin pans.  Bake at 400 degrees for 10-15 minutes.


Grain Free Strawberry Bread

1 cup sliced strawberries (fresh or frozen)                            ¼ cup raw sunflower seed kernels

1 Tablespoon coconut oil                                                              2 T flaxseed meal

2 Tablespoons coconut sugar                                                      2 eggs

1 teaspoon pure vanilla extract                                                  1 tsp baking powder

  1. Preheat oven to 400F. Grease an 8×4-inch loaf pan.
  2. In a skillet over medium-high heat, cook berries in coconut oil until sizzling and soft, about 3-5 minutes (closer to 3 minutes if using fresh berries, closer to 5 minutes if using frozen berries).
  3. Add coconut sugar to the skillet and stir, cooking 3 minutes more.
  4. Turn off heat, then add remaining ingredients to your blender.
  5. Add strawberry mixture from skillet to blender.  Blend mixture until smooth.
  6. Pour into prepared loaf pan and bake 25 minutes, or until bread springs back in center when pressed lightly.
  7. Remove from oven, cool slightly in pan, then slice and serve.


Coconut Flour Pumpkin Bread (Muffins)

½  Cup Coconut Flour                                                     1-2 Tablespoons Pumpkin Spice
1 Cup Pumpkin Puree                                                    1 tsp Baking Soda
5 Eggs                                                                                    ¼ Cup Coconut Oil
1Tablespoon Apple Cider Vinegar                             2 T Raw Honey or Few Drops Stevia Extract

  1. Combine all dry ingredients in a mixing bowl.  Combine all wet ingredients in a separate dish.
  2. Pour the dry ingredients into the wet ingredient dish, mixing well, preferably using a whisk or electric mixer.
  3. Apply coconut oil to a baking dish (to grease it)
  4. Pour batter into baking dish, preferably an 8×8 dish, smooth top of batter
  5. Bake at 400 degrees for about 25 minutes (for bread) and bake for 15 minutes (for muffins).


Paleo Banana Muffins

½ cup of Coconut Flour                                                                  ¼ tsp Baking Powder
4 tablespoons of Coconut Oil                                                      1 tsp Cinnamon
6 Organic Eggs                                                                                   ¼ tsp Sea Salt
4 tablespoons of coconut milk                                                    2 T Raw Honey or Stevia
½  teaspoon Apple Cider Vinegar                                              ½ Banana, mashed
½  teaspoon Baking Soda                                                              2 T Ground Flaxseeds (optional)

  1. Combine all wet ingredients into a large bowl.  Combine all dry ingredients in a separate bowl.
  2. Mix together wet and dry ingredients.  Mash the banana and add it to mixture.
  3. *optional – add the flaxseeds to the mixture or sprinkle on top of muffins.
  4. Pour the batter into muffin pans.  Bake at 400 degrees for 10-15 minutes.


Lemon Sweet Potato Muffins

1 medium sized cooked sweet potato, mashed                                 ¼ cup ground flaxseed meal

(roast in the over at 400 F for 1 hour)                                                 ½ cup coconut flour

1 c. unsweetened, vanilla almond milk                                               1 tsp ground cinnamon

¼ c. extra-virgin olive oil                                                                        ½ tsp baking soda

½ t. pure vanilla extract                                                                           zest of one large lemon

2 T. pure Maple syrup                                                                               melted coconut butter, for topping + extra lemon zest

  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or grease with cooking spray.
  2. In a large mixing bowl, combine all of the wet ingredients until smooth.
  3. Mix in the flaxseed, flour, cinnamon, and baking soda. Fold in the lemon zest.
  4. Drop the batter by rounded tablespoons into each muffin cup.
  5. Bake for 40-45 minutes or until a toothpick inserted into the center of each muffin comes out clean.
  6. Let cool completely, top with melted coconut butter and lemon zest.


Grain Free Banana Bread

9 medjool dates                                                                                               ¼ cup almond butter
3 ripe bananas smashed                                                                               1 tsp baking powder
1/2 cup coconut flour                                                                                   1 tsp cinnamon
2 eggs                                                                                                                    1 tsp vanilla extract

  1. In the food processor, mix the dates and bananas. Add in the coconut flour, eggs, almond butter, baking powder and cinnamon. Mix until everything is well combined.  Spoon batter into a greased loaf pan or mini loaf pan.
  2. Bake for about 12-15 minutes at 350. If you are using a regular loaf pan, you will need to bake it a little longer.
  3. Wait until completely cooled before storing them in an airtight container. It should last a week or two in the fridge.

Coconut Sweet Bread

½ cup coconut flour                                                                        ¼ tsp salt

¼  cup almond flour                                                                        3 eggs

½  cup shredded coconut                                                             ¾ cup full fat coconut milk

1/4 – 1/2 cup granulated sweetener of choice                    1 ½ tsp vanilla extract

½  teaspoon baking soda                                                              ½ tsp apple cider vinegar

  1. Combine the first 6 dry ingredients in a large mixing bowl. Use a fork to get rid of the clumps from the coconut flour.
  2. In a small bowl, whisk the eggs, coconut milk, vanilla and vinegar.
  3. Combine the two bowls and stir until well combined and smooth.
  4. Pour the batter into a greased bread pan.
  5. Bake at 350 for 45 minutes.


Grain Free Coconut Lemon Blueberry Pound Cake/Bread

2/3 cup sifted coconut flour                                        ½ cup raw honey

1 teaspoon baking powder                                          ½ cup fresh lemon juice (1 lemon)

1/2 teaspoon Himalayan salt                                       ½  cup coconut oil, melted

1/2 cup shredded unsweetened coconut             1 cup fresh blueberries or frozen

8 eggs

  1. Thoroughly grease 3 mini bread pans (5 1/2 X 3 1/2 in) with coconut oil.
  2. Mix dry ingredients and set aside.
  3. In large bowl beat eggs then add honey, lemon juice, lemon extract and melted coconut oil. Mix thoroughly.
  4. Add dry ingredients and whisk or beat until well combined. Fold in blueberries.
  5. Pour batter into mini loaf pans. Bake at 350 for 40-45 minutes.  Cool pans on rack for 10 minutes then remove bread. Store in refrigerator after cooled. Freezes well.


Coconut Cocoa Banana Muffins

For the muffins:                                                                                               ½ cup unsweetened, shredded coconut

¼ cup coconut flour                                                                                        2 ripe bananas, mashed

¼ cup unsweetened cocoa powder (or cacao powder)                    ¾ cup unsweetened almond milk

½ tsp baking powder                                                                                      ¼ cup melted coconut oil

¼ tsp salt                                                                                                             1 tsp. pure Mexican vanilla extract

For the topping: raw coconut sugar and unsweetened, shredded coconut

  1. Line a 12-cup muffin cup with muffin tins or grease each cup with non-stick cooking spray. Set aside.
  2. In a large mixing bowl, combine all of the dry ingredients.  In a separate mixing bowl, stir together the bananas, almond milk, coconut oil, and vanilla. Pour the wet ingredients into the dry ingredients and stir to combine.
  3. Fill each muffin cup with 1 heaping tablespoon of batter. Top each muffin with a sprinkle of coconut sugar and a bit of shredded coconut.
  4. Bake at 350 for 25 minutes.

No Bake Coconut Chocolate Bars

20 Medjool dates*                                                                          2 heaping tablespoons coconut cream concentrate

2 heaping tablespoons almond butter                                    1 C sliced, toasted almonds

1 cup unsweetened coconut flakes or shredded               ¼ C      chia seeds soaked in ½ cup warm almond milk

½ C coconut oil

1/4 cup raw honey                                                                          5 tablespoons organic cocoa powder

  1. Add the ingredients into food processor and process for about 1 minute. It will form a soft ball.
  2. Press into and 8×8 pan that has been lightly coated with coconut oil.
  3. Sprinkle top with some coconut, or leave plain. Refrigerate until firm. You may need to turn the pan upside down and run warm water over it briefly to loosen. Turn out on waxed paper, cut into small squares. Store in covered container in refrigerator.

*If the dates are hard, soak them for about 5 minutes in warm water.


Mini Strawberry Scones With Strawberry Coconut Butter

For the scones:                                                                 1 egg

1.5 c. almond flour                                                           2 T pure maple syrup

½ c. coconut flour                                                            ½ cup unsweetened, vanilla almond milk

½ t. fine sea salt                                                                1 tsp pure vanilla extract

½ t. baking soda                                                                ½ cup fresh strawberries, roughly chopped

For the coconut butter:

5 c. unsweetened, shredded coconut

½ c. strawberries, stemmed, and cut in half

  1. For the scones, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flours, salt, and baking soda.
  3. Mix wet ingredients and add to the dry ingredients.  Mix until a dough begins to form.
  4. Fold in the chopped strawberries.
  5. Form the dough into a large ball and place on the prepared baking sheet.
  6. Press gently down on top of the dough ball and pat the dough out into a round circle, about 1.5 in. thick.
  7. Use a pizza cutter to cut the dough into 8 even triangular shapes.
  8. Bake for 12-15 minutes or until the scones are lightly brown around the edges.
  9. In the meantime, to make the coconut butter, place the shredded coconut in a large food processor and process on high until the coconut begins to break down, about 5 minutes. Scrape the sides of the bowl down as needed.   Keep processing until the coconut forms a silky smooth texture, about 3 additional minutes.   Pulse in the strawberries until just incorporated. You can also add the strawberries to the mix and process on high until the coconut butter begins to break back down into a silkier texture.
  10. Take the scones out of the oven and cool completely before spreading with the strawberry coconut butter.


Paleo Crackers

1 ½ Cups of Almond Flour                                                             ½ tsp olive oil                     *makes 20 crackers

¼  Teaspoon sea salt                                                                       2 T cinnamon

1 Egg                                                                                                      1 ½ T flaxseeds

1         Combine almond flour, sea salt, cinnamon, and flaxseeds in a large bowl.   In a separate bowl whisk together the egg and olive oil.  Combine the wet and dry ingredients.

2         Make the dough into a ball and place on a cookie tray or on parchment paper

3         Use a rolling pin to roll out the dough until it reaches 1/16 inch thick.  Cut the dough into 1-inch squares.

4         Bake at 350° for 17 to 20 minutes.


Paleo Chocolate Chip Cookies

1 ¼  cups ground almond flour                                                   2 tsp water

1/8 tsp salt                                                                                          1/8 cup coconut oil

¼ tsp baking soda                                                                            ¼ cup dark chocolate chips (Enjoy Life)

¼ cup of raw honey or ¼ cup mashed bananas

1         Mix all ingredients into a large bowl.

2         Place on cookie sheet and put in the oven at 325 degrees.

3         Bake for 10-15 minutes.


Double Chocolate Cherry Cookies

1 cup almond flour                                                          ¼ cup melted coconut oil

? cup coconut flour                                                        1/3 cup raw coconut sugar (or pure maple syrup)

½ tsp. fine sea salt                                                           1 cup sweetened, dried cherries

½ tsp. baking powder                                                     ½ cup vegan dark chocolate chunks, roughly chopped

¾ tsp. baking soda                                                           ½ cup vegan chocolate chips

½ cup unsalted, unsweetened, almond butter

  1. Line a baking sheet with parchment paper or if wanting to make bars, grease an 8×8 in. square baking dish with cooking spray.
  2. In a large mixing bowl, sift together the almond flour through the baking soda.
  3. Mix in the almond butter, coconut oil, and sugar until a dough begins to form.  Fold in the dried cherries, then fold in the chocolate.
  4. If making cookies, scoop the cookie dough by rounded tablespoons into you hands and roll into a ball. Place the cookie dough on the sheet and gently flatten using the palm of your hand. Bake for 10-12 minutes or until slightly golden.
  5. If making bars, pour the dough into the baking dish and press evenly into the dish. Bake at 350 for 20-25 minutes or until the edges are slightly golden brown.


Mini Paleo Banana Bread Whoopie Pies

1 large banana, mashed                                                                ½ tsp ground cinnamon

1 t. pure vanilla extract                                                                  2 T coconut flour

¼ t. salt                                                                                                 1 tsp coconut sugar

¼ t. baking powder                                                                         1 T coconut butter, slightly melted

¼ t. baking soda

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine all of the ingredients, except for the coconut butter, in a large mixing bowl and mix until a dough forms.
  3. Scoop the cookie dough by rounded teaspoons into your hand, form into a ball, place on the baking sheet, and lightly press down on the ball of dough, creating a flat cookie.
  4. Bake at 350 for 10-12 minutes or until lightly golden brown.
  5. Let the cookies cool slightly.
  6. Place about ¼ to ½ teaspoon of coconut butter on the bottom side of one cookie, place another cookie on top to create a cookie sandwich.


Lemon Almond Coconut Cookies

1 c. smooth, all-natural almond butter                                    1/3 cup coconut flour

1 flax egg                                                                                             1 tsp freshly squeezed lemon juice

1 t. pure vanilla extract                                                                  zest of small lemon

? c. coconut sugar                                                                           unsweetened, coconut flakes as needed

1 t. baking soda

  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, combine the almond butter, flax egg, vanilla, coconut sugar, baking soda, and coconut flour until a dough begins to form.
  4. Fold in the lemon juice and lemon zest.
  5. Roll the dough into teaspoon sized balls. Place each ball of dough on the baking sheet and press into circular disks using the palm of your hand.
  6. Top each cookie w/ the coconut flakes , about 1 teaspoon per cookie.
  7. Bake for 9 minutes, or until lightly golden brown.
  8. Let cool for about 3 minutes on the baking sheet, then transfer to a wire rack to cool completely.


Blackberry Jam Bars

½ c. extra-virgin olive oil                                                1/3 cup coconut flour

¼ c. coconut sugar                                                           ½ tsp baking powder

1 t. pure vanilla extract                                                  1 cup blackberry preserves

? c. + ¼ c. almond meal                                                 coconut butter, for serving


  1. Preheat the oven to 350 degrees F. Grease an 8×8 in. square baking pan with coconut oil.
  2. In a large bowl, whisk together the evoo, coconut sugar, and vanilla.
  3. Stir in the almond meal, coconut flour, and baking powder.
  4. Press the crust mixture into the prepared pan.
  5. Place the preserves in a microwave safe bowl and microwave for 10-15 second or until slightly melted.
  6. Spread the preserves evenly over the crust.
  7. Bake for 25-30 minutes or until the crust is slightly golden and the jam begins to bubble.
  8. Let cool completely, slice into even squares, and serve with a drizzle of melted coconut butter.


Almond Butter Banana Cream Pie

For the crust:                                                                     For the filling:

1 c. raw almonds                                                              1 large, ripe banana

10 Medjool dates, pitted                                              ½ cup unsalted, raw almond butter

¼ t. pure vanilla extract                                           1/3 cup maple syrup

1 T. melted coconut oil                                                  ½ cup unsweetened, vanilla almond milk

¼ tsp pure vanilla extract

¼ t. fine sea salt

extra banana slices, for garnish

  1. For the crust, place all of the crust ingredients in a large food processor and pulse until a crumbly mixture forms.   Press the crust evenly into 2 individual deep-dish casserole dishes or an ungreased dish of your choice. Set aside.
  2. For the filling, place all of the filling ingredients in a large food processor and process on high until smooth and creamy.
  3. Pour the filling evenly over the crust, using a spatula to smooth it out.
  4. Cover with plastic wrap and freeze for 1 hour or so or until set.
  5. Garnish with banana slices and serve at room temperature.







Almond Butter Chocolate Chip Banana Blondies With Sea Salt

2 large, ripe bananas                                      ¼ tsp baking powder

½ c. creamy almond butter                          ¼ tsp baking soda

? pure maple syrup                                        ½ tsp fine sea salt

2 t. pure vanilla extract                                  ½ cup vegan chocolate chips, plus extra

¼ c. coconut flour                                            coarse sea salt, for sprinkling

  1. Preheat the oven to 350 degrees F. Grease an 8×8 in. square baking pan with cooking spray. Set aside.
  2. Put everything except the chocolate chips in a food processor and process on high until a smooth batter forms. (Side note: batter is yummy by itself).
  3. Fold in the chocolate chips.
  4. Spread batter evenly into the prepared pan and top with extra chocolate chips, I used about an additional ¼ c.
  5. Bake for 30-35 minutes or until a toothpick inserted into the center of the bars comes out clean.
  6. Let cool completely, cut into even squares, and sprinkle each blondie with a pinch of coarse sea salt.


Cranberry Almond Honey Cookies

1 cup dried cranberries, soaked in filtered water for 2 hours        ¼ cup raw honey

2 cups raw organic almonds                                                                         ¼ cup coconut oil, melted

1/2 cup coconut flour                                                                                     ¼ tsp salt

2 teaspoons baking soda                                                                              ¼ tsp vanilla

1         Preheat oven to 375 degrees

2         In food processor (fitted with S-blade) grind almonds until they release a bit of oil.  Add coconut flour and blend into a light, fluffy flour.  Add salt and baking soda.  Blend.

3         Strain cranberries and add to food processor and pulse, pulse, pulse, until the flour is incorporated with berries and forms a ball of dough.

4         In separate bowl mix together melted oil, honey, and vanilla.

5         With hands mix dry ingredients with wet ingredients.  To create cookie I recommend making a ball first, then with wet palms, press into little cookies.

6         Bake 12-13 minutes.  Take care to not overcook