Like almond flour, coconut flour is another perfectly healthy alternative to insulin spiking wheat flours and made in a similar manner. The oil is drained from the coconut meat and the result is processed into a fine white powder. It is an extremely dry and fiber rich flour, so a little goes a long way. It is great for more dense texture.
Coconut is a food with a very high saturated fat content, but don't let this worry you. It is a very natural fat that has many benefits.
Unfortunately, coconut flour is not a direct substitute for wheat flour either. Like I said, it is very dry and requires a lot of liquid to maintain a batter consistency when baking.
So let's try it out.
Lemon Poppy Seed Muffins
1/2 C coconut flour
6 large eggs
1/4 C honey
1/3 C applesauce (unsweetened, no preservatives)
2 tblsp. poppy seeds
zest of 1 whole lemon & juice from a 1/2
1/2 tsp. baking powder
Whisk eggs, applesauce, lemon zest, juice, baking powder, and honey. Add coconut flour and continue to mix. Fold in poppy seeds. Grease a muffin tin with coconut oil and pour in batter. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean. You should get 6 large muffins with this recipe.
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This looks delicious. I'm curious to know about the nutrition facts all tallied up. I've been using applesauce in place of most oil in coconut-flour recipes because I didn't like the oily feel that came from recipes that were about... half fat. I love good fats, but really-- I don't want my bread to be sliced oil!
ReplyDeleteCan't wait to try this.