Friday, July 2, 2010

Coconut Flour

Recently I made Little A some more muffins using pureed fruits and veggies from the freezer. This time I experimented and used spelt flour and coconut flour along with a combo of grated carrots, pureed pear, sweet potato and...believe it or not, pureed cauliflower! They are actually a hit.

I picked up the coconut flour at the grocery store and saw that it is high protein, high fibre and high in calories...perfect for my picky little eater. It's also gluten free. The package said to add more liquid to your recipes when you use it to replace regular flour. I didn't listen initially until I realized it really did absorb ALL the liquid. I had to add a ton of water to get the batter back to the right consistency. Probably easier to start with a recipe designed to use coconut flour like these ones I found. I hope to try them soon.

Blueberry Coconut Muffins

1/4 cup coconut flour
3 tablespoons butter, melted
3 eggs
3 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon vanilla
1/8 teaspoon almond extract
1/4 teaspoon teaspoon baking powder
½ cup fresh blueberries


Blend together eggs, butter, honey, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Fold blueberries into batter. Blueberries should be dry. If rinsed, dry them off before adding to batter. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 16-18 minutes. Makes 6 muffins.


1/2 cup sifted coconut flour
1/3 cup butter
1/2 cup cocoa powder
6 eggs
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup nuts, chopped (optional)


In a saucepan at low heat, blend together butter and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175 Degree C (350F) for 30-35 minutes.

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