Tuesday, July 8, 2014

Coconut Flour Recipes

With more and more Canadians discovering gluten  and wheat intolerance, alternatives like coconut flour are becoming increasing popular. It takes some time and finessing to get the substitution just right, but coconut flour is light, flavourful and textured, making it a viable alternative to wheat flour.

Here's a couple recipes to try using Coconut Flour:

Coconut Flour Zucchini Bread

Particularly popular towards the end of summer, zucchini is also gluten-free, palo-friendly and GAPS-friendly. Have excess zucchini? No problem! Freeze this bread and enjoy it later.

  • 1/2 cup coconut flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbsp. cinnamon
  • 1/2 tsp. nutmeg
  • 4 eggs
  • 2-3 Tbsp. raw honey or maple syrup
  • 1 cup (small or medium) zucchini, shredded finely
  • 1 ripe banana, mashed
  • 1 Tbsp. coconut oil
  • 1/2 cup walnuts or almonds
  1. Preheat oven to 350 degrees
  2. Grease a loaf pan with coconut oil or line with parchment paper, set aside
  3. Shred your zucchini finely, and then use a nut milk bag or cheesecloth to squeeze all the moisture out of it.
  4. Mix the egg, honey or syrup, and banana together in a large bowl.
  5. Add the dry ingredients and zucchini, and stir until the batter is smooth.
  6. Stir in the nuts, if using.
  7. Pour batter into your greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Coconut Flour Pancakes

Probably the simplest recipe. this is also a go-to staple when you're just sick of eggs.

  • 4 eggs, beaten and set aside
  • 1 cup cream or coconut cream
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup coconut flour
  • 2 tablespoons coconut sugar
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • ghee, coconut oil or butter for cooking
  1. Mix eggs, cream, vanilla together. Set aside.
  2. In a separate bowl, combine coconut flour, coconut sugar, baking soda and sea salt. Slowly mix wet mixture into dry mix.
  3. Heat griddle or frying pan to medium heat.  Add ghee, coconut oil or butter. 
  4. Make pancakes using 2 tablespoons-1/4 cup of batter at a time (smaller pancakes are easier and will be less likely to fall apart when removing). Cook for a few minutes on each side. The pancakes should be slightly brown and dry on both sides.

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