Cooking with Coconut Flour.

Tuesday, January 29, 2013

I've been doing a bit of experimenting in the kitchen of late. Being gluten free is part of it, but I really do enjoy trying new things.
I went to the health food shop in search of quinoa flour and left with coconut flour. I didn't think much of it at the time, but when I got home and started reading about cooking with coconut flour I started to get nervous. You can't just substitute coconut flour for wheat flour. Because it's so dense you use a lot less, and need a lot more eggs! I was convinced my first batch of apple and cinnamon muffins would be a flop, but they turned out well. They were very nice with some fruit and yoghurt for a breakfast treat. I used this recipe, but I think they would have been nicer with some blueberries or sultanas in them.
My next coconut flour cooking adventure was a a batch of Lamingtons. We called them 'Flamingtons' – fake Lamingtons. I was so worried at first, but for a healthy gluten free, sugar free, butter free Lamington they turned out ok. I wish I had've used normal dark chocolate instead of 70% dark chocolate, because I think they needed a little extra sweetness.
I have also used coconut flour in gluten free zucchini fritters – they were a success. The Lamington and zucchini fritter recipes are both from The Healthy Chef.
I recommend giving coconut flour a try, but make sure you do your research before you start cooking!


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