recipes flour coconut the coconut mama
Title : recipes flour coconut the coconut mama
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THE COCONUT MAMA'S
COCONUT
FLOUR
COOKBOOK
$3-
A beginner's guide to using coconut
flour, including 10 kitchen-tested recipes
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COCONUT
FLOUR
The Coconut Mama
No part of this publication shall be reproduced, transmitted, or sold in whole or in part in any form,
without the prior written consent from me, the author. Copyright © 2021 The Coconut Mama, LLC.
All rights reserved.
CONTENTS
04 How To Use Coconut Flour
05 Coconut Flour Bread
06 Banana Bread
07 Keto Sandwich Bread
08 Easy Muffins
O9 Pancakes
10 Paleo Tortillas
11 Coconut Pie Crust
12 Chocolate Chip Cookies
13 Basic White Cake
14 Chocolate Cake
Q HOW TO USE Q,
‘» COCONUT FLOUR.
Coconut flour is an excellent flour that can be used to
recreate grain-free versions of your favorite bread and
desserts.
Coconut flour is a high fiber flour often used by those on
gluten and grain-free diets. If you've ever tried baking with
coconut flour, you'll know that it can be a little tricky to use.
This is because it absorbs liquid far more than traditional
flours. Because of this, you may have started noticing smaller
quantities called for in recipes. For example, when baking
muffins with wheat flour, you use up to 3 cups, but when
baking muffins using coconut flour, you'll use roughly 1/2 to
3/4 cups instead.
You may also have noticed that most coconut flour recipes
often call for a large number of eggs. Many eggs are needed
because the flour needs eggs to bind the ingredients together
(xanthan gum and flax egg replacement won't work).
Converting recipes to use coconut flour can be tricky and can
lead to unwanted results. I've created several coconut flour
recipes to share with you and help you start using coconut
flour. These recipes are all kitchen-tested, so you know that
you won't have to waste time or money on ingredients.
COCONUT FLOUR BREAD
Prep: 5 minutes
Cook: 35 minutes
Nutritional info per serving:
Calories: 147 Carbs: 5.4g Fiber: 2.5g
Protein: 5.4g Fat: 15g
INGREDIENTS
0 6 organic eggs, at room temperature
0 1/2 cup coconut oil, melted and cooled
0 1 tablespoon raw honey (optional)
0 3/4 cup coconut flour
0 2 tablespoons arrowroot powder (optional, makes a lighter loaf)
- 1/2 teaspoon sea salt
0 1 teaspoon baking powder
INSTRUCTIONS
1.Preheat oven to 350° F. Line an 8—by—4—inch loaf pan with parchment paper.
Use a medium bowl, mix all the wet ingredients, eggs, coconut oil, and honey (if
using).
2. In a separate bowl, mix all the dry ingredients, coconut flour, arrowroot starch,
salt, and baking powder. Mix the dry ingredients into the wet ingredients and
whisk until the batter is lump—free.
3. Pour the batter into the loaf pan and allow the batter to sit for 5 minutes. This
helps the coconut flour absorb all of the liquid.
4.Bake for 30—40 minutes is golden brown until a toothpick inserted into the
middle comes out dry.
5. Allow the bread to cool in the pan for 10 minutes, then remove from the pan
and let cool completely on a cooling rack before slicing for at least an hour.
6.Store the bread in an airtight container in the fridge for up to 5 days, or slice the
bread and store it in the freezer for up to 3 months. To unthaw frozen bread
slices, remove the slices from the freezer and either leave them in a container in
the fridge, and they will be unthawed within a few hours or microwave at
intervals of 30 seconds until thawed.
