coconut flour

Diyamommy

Anyone tried coconut flour? I am planning to buy it today and bake it. Please s hare your recipes

CorlissaEats

Search it on Pintrest for lots of recipe ideas?
I have used it before but I don't really love it. It cannot be substituted for flour! Don't even try. Use a recipe specifically calling for the ingredient. Coconut flour absorbs liquids like crazy so you will notice that recipes always call for 4-9 eggs per CUP of coconut flour. Even adding 1/4 cup of the stuff will alter your regular recipes liquid consistency. That noted-- good luck.

http://thischickcooks.net/2012/09/08/coconut-flour-chocolate-chip-cookies/ This recipe for cookies was pretty good. I bake and freeze them for fast treats.

JustineMarie21

Yes baking with it is very tricky ! Replace 1 C of reg flour with 1/4 of coconut flour and add more liquid. Coconut flour is VERY absorbent. I've made about 3 things with it and my result was a moist but dry, thick product,

Unknown

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Elleinnz

Have tried it a few times - still trying to perfect baking with it ---- search the Paleo blogs - most of them have recipes using coconut or almond flour

There is a book (Kindle edition costs $0.99) Piece of Cake Paleo - The Effortless Paleo Baking Bible [Kindle Edition] by Jack Roberts

RASPBERRY AND COCONUT CHOCOLATE TORTE
Serves 8
Ingredients
1 cup frozen or fresh raspberries, or fruit of your choice
1/4 cup honey
1/4 cup extra virgin coconut oil, or unsalted butter
5 free range eggs
1/2 cup coconut flour
1/2 cup cocoa powder
1/2 tsp baking soda
Method
1. Preheat the oven to 150°C and grease or line a cake tin with baking paper.
2. In a small saucepan on low heat, melt together the extra virgin coconut oil, and honey. Set aside to cool.
3. Add the raspberries to a food processor. Blend until smooth. Add the remaining ingredients, including the coconut oil and honey. Blend until smooth.
4. Pour the batter in to the prepared cake tin, then bake in the oven for 25-30 minutes, or until a skewer comes out clean once inserted.
5. Leave to cool, before inverting on to a plate.
6. Lovely served with fresh cream, ice cream or natural yoghurt.

I used more honey - found it was not quite sweet enough - also a bit dry - will bake it a bit less next time - and maybe add a bit more fruit to make it more moist - potentially something a bit sweeter than raspberries....

GrannyGwen1

BUMP INQUISITIVE MINDS WHAT TO KNOW ABOUT COCONUT FLOWER!

redladywitch

I bake and cook with all kinds of gluten free flours including coconut flour. This flour is a very *thirsty* flour and requires eggs and a lot of moisture. If you cannot have eggs, you can use flax seed meal or chia seeds as a substitute.

You can find a ton of free kindle books on Amazon. You can also download them to your computer. You can also find recipes on the internet by doing a search.

If you're new to using coconut flour, I recommend using some recipes first. Coconut flour is completely different than using an all purpose flour.

Most of all.....Have some fun!

One more thing, depending on the brand you get....it will be pricy. I get mine in a bulk bin and pay only $1.48 a pound. Bob's Red Mill is expensive!

paleojoe

Try this out...

I suggest using egg whites instead of the whole egg. Makes for a fluffier pancake. Take the yolks and put them in your morning coffee and whip up the best latte you ever had. Nothing gets wasted

http://shecookshecleans.net/2012/10/01/fluffy-coconut-flour-pancakes-gluten-free-and-grain-free/

MermaidTX

Anyone tried coconut flour? I am planning to buy it today and bake it. Please s hare your recipes

The fluffy coconut pancakes that PP posted are delicious (have made them several times). I really enjoyed these chocolate coconut cookies - http://lowcarbdiets.aboutyou com/od/cookies/r/choclatecoconut.htm Be sure to refrigerate after cooling. I also reduced the salt to 1/8tsp but you may enjoy them as is.

ETA - also used coconut flour w/ egg wash to fry up some shrimp in coconut oil - very tasty!

jennaworksout

I use it alot as I am Paleo, its NOT the same as regular flour at all, and very different tasting, and alot of recipes only call for a small amount as its so dense and thickens up, I make a pizza crust with it and its pretty good

joe2626

I actually just used some this morning to make Dark Chocolate-Covered Protein Bars (which were yummy).

I used 75g coconut flour, 55g Whey 80 concentrate powder (Strawberries & Cream flavour, but you could experiment with others...vanilla would be really nice), 90ml of milk (but you could use coconut/almond milk too) and mixed it all together in a mixin bowl. I found my mixture was a tad runny so I added 5g of ground oats to get it to the right consistency. Split the mixture into as many bars as you like (I made 3, but you could make them into little balls too). Allow them to chill (I put mine in the freezer for 45 minutes) before heating 40g dark chocolate in a bain-marie and dipping them in before chilling again so the chocolate sets.

Each bar contained 256 cals / 12g carbs / 12g fat (9g sat fat - from coconut flour) / 21g protein / 9g fibre.

Hope this helps! They taste just like chocolate truffles you find in boxes of chocolate

KarenJanine

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Protein Banana Bread

1 over ripe banana
50 g oats
60 g mixed nuts
20 g coconut flour
60 g unflavoured whey protein powder
1 tbsp stevia
20 g dark choc chips
3 chopped dates
125 ml (1/2 cup) milk (I used soy)

Blend all ingredients apart from chocolate in a food processor. Top with chocolate chips. Pour into a lined tin and bake at 170C for 30 minutes.

Divide into 6. Each piece has:
197 cal
13 g protein
16 g carbs
9 g fat
4 g fibre