Its biscuit week on The Great British Bake Off so we got all inspired to try our hand at some coconut flour cookies. We have been making lots of brownies, cakes and muffins with our coconut flour recently so were excited to try something slightly different.

These cookies can be out of the oven in 20 mins, require only a handful of ingredients and just one mixing bowl so minimal cleaning up which is always a good thing!

Naturally gluten-free, grain-free and refined sugar-free. The perfect Paleo friendly treat.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins


  • 3/4 cup of nut butter, we used peanut butter but almond butter would also work well
  • 1/4 cup of maple syrup, raw honey could be used as an alternative sweetner
  • 2 tablespoons of rawCo coconut oil
  • 2 eggs
  • 1/4 cup of rawCo coconut flour
  • 1/2 teaspoon for baking soda
  • pinch of salt
  • 1/4 cup of dark chocolate pieces, we used Lindt 90% broken in to small squares – you could use shop bought chocolate chips as an alternative

NB: If you’d prefer not to use chocolate, this can be substituted with crushed nuts or goji berries for example.

How To;

  1. Preheat the oven to 175c and line a baking tray with parchment paper.
  2. In a food processor bowl, blend the nut butter, maple syrup, and melted coconut oil. Blend until well combined, approx. 1 minute.
  3. Add the eggs and continue to blend for a further minute. The mixture should be nice and smooth and quite thick at this point.
  4. Now add the coconut flour, salt and baking powder and blend until a thick dough is formed, this should take a further minute.
  5. Gently fold in the dark chocolate pieces.
  6. Use a teaspoon for scoop out some of the dough and place on the parchment paper. You can flatten down the dough to a disc shape [the dough is quite sticky so if you slightly dampen you fingers it may help].
  7. The mixture should make approx. 10-12 cookies depending on how large you’d like the cookies.
  8. Place in the oven for 8-10 mins or until the edges have turned golden brown.
  9. Allow to cool for 5 mins once removed from the oven before moving to a wire rack to cool completely.
  10. Store in an airtight container for up to 1 week.

Why not visit our online shop where you will find our gluten-free baking bundle or individual rawCo products available for purchase.


Brownies have long been a favourite here at rawCo HQ so testing a gluten-free brownie recipe was never going to be a hardship. This is recipe is quick and easy using only a handful of ingredients. The cashew frosting is ofcourse optional but comes highly recommended, it tastes amazing with the brownie. You can also get creative with extra toppings, we used crushed cashews and goji berries but there are endless possibilities.

If you have used coconut flour in your baking before you will know it is very absorbent which typically results in quite a dense texture, this is perfect for brownies.


For the brownies;

  • 50 grams of coconut flour
  • 1/2 cup of cacao powder
  • 1/2 cup of melted coconut oil
  • 3 eggs, at room temperature
  • 1/2 cup of either raw honey or maple syrup
  • 1 teaspoon of vanilla bean paste or vanilla extract [optional]

For the frosting;

  • 1/2 cup of cashew butter. Other nut butters could be used but I have only made the recipe with cashew butter for a smooth frosting.
  • 1/4 cup of cacao powder
  • 1 tablespoon of raw honey or maple syrup
  • 1/2 cup of full fat coconut milk

How To:

  1. Preheat the oven to 300F / 150C and lightly grease a brownie tin with coconut oil.
  2. Mix together the coconut flour, cacao powder, melted coconut oil, eggs, honey / maple syrup & vanilla extract. This can be done by hand or with an electric mixer. Make sure the ingredients are well mixed.
  3. Pour the mixture into the brownie tin.
  4. Bake for 30-35 minutes, until a toothpick inserted into the centre comes out clean.
  5. Cool for at least 30 minutes before removing from the brownie tin.
  6. Allow to cool completely before the frosting is applied.
  7. Now to make the frosting. Add all the ingredients to the bowl of the food processor and blend until smooth & creamy. This can also be done by hand with a whisk.
  8. Once the brownie is completely cooled you can apply the frosting.
  9. Decorate the cake with some goji berries or crushed nuts if desired.

Both rawCo coconut flour and rawCo coconut oil are available individually via our online shop or as a gluten-free baking bundle.

This gluten, dairy and egg free batter creates a light and crispy coating to a deliciously soft and tender fish that just melts in your mouth. A real British classic that the whole family will love.

Servings: 4 people

Preparation Time: 10 minutes

Cooking Time: 8 minutes


  • 4 pieces cod, cut in half
  • 400g lard or rawCo coconut oil
  • 65g tapioca flour
  • 40g rawCo coconut flour
  • 120ml sparkling water
  • 120ml water
  • Pinch sea salt
  • Pinch black pepper
  • 1 tsp bicarbonate of soda

How To;

  1. Combine both flours, bicarbonate of soda, salt and pepper  in a large bowl. Gradually pour the sparkling and still water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter.
  2. Place the lard or coconut oil in a large saucepan or deep sided frying pan over a medium to high heat.
  3. Test if the oil is hot by dropping in little bits of batter. If it bubbles instantly then the fat is hot enough.
  4. Place each of the cod pieces into the batter mixture then carefully lay into the fat placing it away from you to avoid any splashes.
  5. Turn the fat down to a low to medium heat so that the fish can cook without the batter starting to burn.
  6. Cook the cod for about 4 minutes then carefully turn over and cook for another 4 minutes on the other side.
  7. Once the cod is cooked and the batter is browned and crispy remove from the fat and place on some kitchen towel.
  8. Serve the fish with wedges of lemon and a side portion of sweet potato fries.

Why not visit our online shop where you will find rawCo coconut oil, rawCo coconut flour and rawCo coconut amino sauce available for purchase.

This recipe was kindly provided by Rebecca at Paleo Diet & Fitness

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These Banana Nut Muffins make a great breakfast on-the-go or afternoon snack with a cuppa. Naturally gluten-free and sweetened using only natural sugars, these make a great, healthier alternative to shop bought muffins.


  • 4 bananas [the more ripe the better]
  • 4 eggs
  • ½ cup of almond butter
  • 2 tablespoons of rawCo coconut oil
  • 1 teaspoon of vanilla essence or vanilla bean paste
  • ½ cup of rawCo coconut flour
  • 2 teaspoons of cinnamon
  • ½ teaspoon of nutmeg
  • 1 teaspoon of baking powder
  • Pinch of salt
  • 2 tablespoons of chopped walnuts

How To;

  1. Preheat oven to 180C / 350F.
  2. Mash the bananas with a fork and place in a bowl. Next add the eggs and almond butter.
  3. Gently melt the coconut oil and add to the bowl with the other wet ingredients.
  4. Next add the vanilla and the blend with either a hand held blender or whisk [and elbow grease] ensure all ingredients are really well blended. The mixture may be slightly lumpy from the mashed banana – don’t worry too much about that.
  5. Add the the coconut flour, cinnamon, nutmeg, baking powder and salt and whisk together to ensure all dry ingredients are well combined.
  6. Take the mixture and split evenly between muffins tins or silicone moulds. This mixture should make 8-10 muffins.
  7. Sprinkle the top of each muffin with some chopped walnuts.
  8. Bake in the oven at 180C for 20-25mins. Check after 20mins if a tooth pick comes out clean.
  9. Allow to cool completely before diving in
  10. Enjoy!

Have you seen our rawCo baking bundle – 1x coconut oil and 1x coconut flour, the perfect combination for all your gluten-free baking needs.

Visit our online shop here

Having a good gluten and grain-free bread recipe up your sleeve can be invaluable. Made with nutritious and whole ingredients, this recipe will make you realise just how stodgy and tasteless the mass produced bread actually is.

This recipe was kindly provided by Rebecca at Paleo Diet & Fitness  find them on twitter 

Servings: 8 slices

Preparation Time: 30 minutes

Cooking Time: 1 hour and 10 minutes


  • 100g ground flax seed (or linseed)
  • 175g chestnut flour
  • 30g rawCo coconut flour
  • 40g pumpkin seeds
  • 40g sunflower seed kernels
  • 1 tsp flaked sea salt
  • 8 eggs
  • 120ml water
  • 120ml olive oil
  • 1/4 tsp bicarbonate of soda

How To;

  1. Preheat the oven to 160C.
  2. Beat together the oil, water, eggs and salt.
  3. Grind half of the pumpkin and sunflower seeds (if you don’t have a grinder you can use a pestle and mortar or chop them up)
  4. Add to the chestnut flour with the remaining whole seeds. Add the bicarbonate of soda.
  5. Mix the dry mix into the wet mix thoroughly.
  6. Stir in the coconut flour to bring it together to a thick-ish paste.
  7. Spoon into a 2lb loaf tin and bake in the centre of the oven for 1 hour and 10 minutes, or until a skewer comes out clean.

Why not visit our online shop where you will find Extra Virgin Coconut Oil, Coconut Flour and Coconut Amino Sauce

The weather has been quite miserable here in the UK and it is suppose to be Summer! We’d bought a load of berries over the weekend to make ourselves feel summery but the wet weather left us craving comfort food so we added the two together and the result, blueberry muffins!

The more we use Coconut Flour the more impressed we are with the results. These muffins are light and fluffy, just how muffins should be. We have aimed to keep sweeteners to a minimum too, this recipe uses maple syrup (which can be substituted with raw honey) some very ripe banana, vanilla paste and ofcourse, blueberries.


  • 3/4 cup of rawCo coconut flour
  • pinch of salt
  • 1/2 teaspoon of baking powder
  • 6 large eggs
  • 1 mashed, ripe banana – the more ripe the better
  • 1/4 cup of melted rawCo coconut oil
  • 1/4 maple syrup or raw honey
  • 1 generous teaspoon of vanilla bean paste or extract
  • 1 cup of fresh blueberries

How To;

  1. Pre-heat the oven to 175C.
  2. Grease or line a 10-12 muffin tin. We used individual silicon moulds which worked really well.
  3. Whisk the coconut flour, salt and baking soda together in a bowl.
  4. In a separate bowl, whisk the 6 eggs. Whisk in the mashed banana, maple syrup and vanilla bean paste or extract.
  5. Add the dry ingredients to the wet ingredients and lastly add the 1/4 cup of melted coconut oil. Whisk until all ingredients are well combined.
  6. Gently fold in the fresh blueberries and divide the mixture evenly between muffins tin or silicon moulds.
  7. Coconut flour is very absorbent so the batter mixture will be quite thick and stiff but not dough like. If the mixture seems too wet then add a little extra coconut flour. If it seems too dry then add a little water.
  8. Bake for 20-22 mins, until golden brown and an inserted toothpick come out clean.
  9. Cool the muffins completely on a wire rack before consuming.
  10. Store in an airtight container and consume within 1 week.

Why not visit our online shop where you will find Extra Virgin Coconut Oil, Coconut Flour and Coconut Amino Sauce.

Must admit, we are big fans of both dark chocolate and bananas here at rawCo HQ so we figured chocolate and banana swirled together would be a match made in heaven! This is the first time we had attempted a marbled banana bread but it is actually quite straight forward.

This recipe is naturally gluten-free as it uses rawCo Coconut Flour. Coconut Flour is a rich in fibre and protein compared to other wheat based flours as well as providing that subtle coconut flavour to baked goods. The loaf is sweetened using only unrefined sugars from the bananas, vanilla bean paste and maple syrup so friendly on your blood sugar.


  • ½ cup coconut flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • 2 large mashed bananas
  • ⅓ cup maple syrup
  • 3 tablespoons of melted coconut oil
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 85 grams of dark chocolate [85%+ is best]

How To;

  1. Preheat oven to 175 degrees C and prepare a medium sized loaf tin by greasing with a little coconut oil and lining with grease-proof paper.
  2. In a bowl, combine the coconut flour, cinnamon, nutmeg, baking powder and salt.
  3. In another large bowl, whisk the eggs then add the two mashed bananas, maple syrup, melted coconut oil, and vanilla. Whisk until well combined. It’s Ok if there are a few lumps from the banana in the mixture.
  4. Pour the dry ingredients into the bowl of wet ingredients, and combine together well.
  5. Break the dark chocolate in to pieces, place in a heat resistant bowl and place over a pan of simmering water to gently melt the chocolate.
  6. Pour half of the banana bread batter into the bowl of melted chocolate and combine.
  7. Alternate pouring the regular batter and the chocolate batter in layers into the prepared loaf tin. Slightly swirl a knife through the batter to create the marbled effect.
  8. Bake for 40 minutes, or until a toothpick inserted into the centre comes out clean
  9. Once removed from the oven allow to cool in the loaf tin for approx. 15 minutes then remove from the tin, carefully peel away the wax paper and allow to cool on a wire rack for a further 45-60 mins before slicing.
  10. The loaf will keep for a week in a sealed Tupperware box in the fridge.

Why not visit our online shop where you will find rawCo Coconut Oil, rawCo Coconut Flour and rawCo Coconut Amino Sauce available for purchase.

A quick update on how week 2 of the Whole30 has treated us. The second week is quite often regarded as the hardest and the week you are most likely to quit the programme. They say this is because the initial novelty of the programme has worn off, the majority of the side-effects are gone but you are yet to start feeling amazing thus leaving you sort of feeling in limbo. We would say this has been the case for us. It’s not so much cravings any more like week 1 but more temptation to deviate from the programme because you feel the Whole30 magic is still yet to happen. The evenings can be the most challenging time as that is when we would tend to snack after dinner whilst winding down.

Despite this, we are still on track and feeling in a good headspace given this is the longest we have been gluten-free, sugar-free, dairy-free & legume-free. Although not feeling amazing just yet some notable observations have been;

  • Sleeping more soundly, not waking up in the night like used to prior to the Whole30 and therefore feeling more refreshed in the morning.
  • Can now walk past a coffee shop without absolutely having to have a Cappuccino – which is good for both health and also the wallet. Must admit the rawCo frothy coffee [1 teaspoon for rawCo coconut oil added to black coffee and blended for 10 secs so oil emulsifies to produce a froth] has been a great substitute.
  • More sustained energy throughout the day – used to experience quite significant afternoon slumps.
  • Finding better able to focus. Used to really struggle to pay attention to one task without getting distracted.
  • Feeling generally lighter and more athletic. Mid-section is definitely looking trimmer than it did a fortnight ago and training sessions have been strong. Also feel more focussed and motivated about training. Have always enjoyed the gym but could sometimes be a bit of mission getting ourselves there whereas now we wake up really keen to workout.

The Whole30 is all about changing eating habits and we are certainly seeing evidence of this. Its surprising how it can be difficult at first to break bad eating habits but after 2 weeks you really begin to forget about the old “treats” and find it more natural to opt for a healthier option. We’d credit this with the strict parameters of the Whole30. There are no grey areas around what you can’t eat and that makes things easier. An example of this would be the ban on the “sex with clothes on” foods as the Whole30 founders call them, think Paleo pancakes, muffins, brownies. This is not to say after the Whole30 we will go back to these but its so good to not have these during the programmes as they really do blur the boundaries.

So, certainly seeing some positive changes which is great and looking forward to building on these as we start week 3.

We have also added some Whole30 compliant recipes to our site, check out our cauliflower rice seasoned with rawCo Coconut Amino Sauce.

Why not visit our online shop where you will find rawCo Extra Virgin Coconut Oil, rawCo Coconut Flour and rawCo Coconut Amino Sauce. All 3 products are 100% raw, pure & unrefined.

The rawCo Team

At rawCo, we pride ourselves on offering high quality, versatile ingredients to encourage more people to start making delicious, nutritious home-made food from scratch. We regularly update our website with quick and easy recipes using our products to help show that eating well need not be expensive and time-consuming.

We started rawCo in the Spring of 2015 with our Extra Virgin Coconut Oil. As big fans of coconut oil, we wanted to ensure we were providing the best quality coconut oil possible; hence, we stuck with a provider of cold-pressed coconut oil. The cold-press process entails coconuts being de-husked, grated, dehydrated and pressed at an average temperature of 40°C (105°F). The production does not use solvents or other nasty chemicals. Minimal processing ensures an unadulterated product that retains the full breadth of flavour and all the natural goodness of the coconut. rawCo Extra Virgin Coconut Oil has been produced on machinery that is used to manufacture only coconut products. It does not contain soy, eggs and milk products meaning this is an ideal for those following a Vegan diet.

rawCo Coconut Flour and rawCo Coconut Amino Sauce were added to our product range in Autumn 2015. Coconut Flour is a delicious and healthy alternative to wheat and other grain based flours. It is naturally gluten-free, high in fibre and low in digestible carbohydrates. Coconut Flour is ideal for use in cakes, muffins, pancakes and other baked goods.

rawCo Coconut Amino Sauce is crafted from the sap of the coconut tree. It is aged and blended with sun-dried, mineral-rich sea salt, resulting in a salty and tangy sauce with a sweet aftertaste. Naturally soy-free, gluten-free and wheat-free, it is ideal for coeliacs or those following a paleo or primal lifestyle. This sauce can be added to salad dressings, marinades, stir-fries or used for dipping.

Why not visit our online shop where you will find an assortment of our products

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Our handle is rawco_coconut on twitter and Instagram 

The rawCo Team.

I have always been a Lemon Cake fan, I suppose I just really like the slightly sour yet clean and fresh flavour you get from lemons when baking. This recipe uses rawCo Coconut Flour rather than a traditional wheat or grain based flour so is gluten-free. You need to remember when baking with coconut flour that is very absorbent so you’ll typically see a smaller amount of coconut flour in recipes and more liquid – in this case eggs.

As I do more and more baking with coconut flour I am really pleased to see that you still get the lovely, moist texture and depending on how strong the other flavours you are using, that slightly subtle coconut armour.

For this recipe you can either make just one cake and apply the cream cheese frosting to the top of the cake or bake two separate cakes with the cream cheese frosting in the middle like a Victoria Sponge.

Ingredients for the cake;

These quantities are based on per cake – so if you want to make a Victoria Sponge style cake like I did you’ll need to make two cakes.

Ingredients for the frosting;

  • 1 lemon
  • 2 tablespoons of raw honey
  • 180g of cream cheese

How To:

  1. Preheat the oven to 180C and grease your cake tin[s] with some coconut oil.
  2. Mix the coconut oil and raw honey in a large mixing bowl. This can be done with an electric mixer or I used a manual whisk and some elbow grease! It may be useful to slightly heat the coconut oil if very solid straight from the jar.
  3. Beat the eggs in a separate bowl and then pour over the coconut oil / honey mix. Also add the rind and juice from 1 lemon. Mix well so all ingredients are well combined.
  4. Stir in the coconut flour – again, make sure well combined.
  5. If the mixture looks particularly dry then you may want to add a further egg. The batter may have a slightly lumpy appearance but this is fine.
  6. Add the mixture to the cake tin and place in the oven for 20-25mins.
  7. Ensure a tooth pick tester comes out clean before removing from the oven and allowing to cool completely.
  8. For the frosting; mix the cream cheese, lemon juice, lemon rind & raw honey in a bowl. Once the cake is fully cool either apply to the top or in-between the two cakes if making a Victoria Sponge style cake.

The rawCo Gluten-Free Baking Bundle is ideal for this recipe and available via our online shop