I did the ‘subscribe’ thing over on Amazon.com to get shipments of coconut flour automatically sent to us. Unfortunately, it seems I need to ask for shipments less often. I’ve got 5 packages of coconut flour in my freezer now. Yikes!
The nice thing about the coconut flour is that you don’t use very much of it when you’re baking. Most recipes only call for a half to 3/4 cup to make a full cake. That means that 5 packages in my freezer will go a looooong way.
So I thought I’d share a few of our favorite ways to use it.
Vanilla Coconut Cookies (found HERE)
¾ C oil
¼ C coconut milk
1t lemon juice
1 C coconut flour
1 C almond flour
1 t baking soda
1 t salt
Muffin Ingredients (makes about 8 muffins)
- 1/2 cup of coconut flour
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of sea salt
- 4 eggs
- 1/3 cup of yogurt
- 1/2 cup of honey (or other sweetener)
Cinnamon Topping Ingredients
- 2 tablespoons of ground cinnamon
- 4 tablespoons of honey (or other sweetener)
- 2 tablespoons of unsalted butter, melted (ghee or coconut oil will work too)
- 1/4 cup of chopped walnuts (optional; or other nut)
Drip the topping over the muffin (or in my case, over the cake) before you bake.
And, of course, our Lemon Cake (adapted from this)
1/4 cup lemon juice
1/2 cup honey
1 tsp vanilla
1/4 cup plain yogurt
3/4 cup coconut flour
1 tsp baking soda
1 tsp lemon extract
1/2 tsp sea salt
You may have noticed I failed to include all the how-tos on all these recipes. Um, yeah. It’s mostly cause I’m not terribly good at following directions in the kitchen. I generally cook all these things in the oven at the same time, on the same temperature until they’re ‘done’. The original recipes may or may not contain instructions to mix wet and dry separately. Ditto on the not-following-directions-in-the-kitchen. Everything goes into my Kitchen Aid mixer in whatever order I feel like throwing it in. My cooking hasn’t killed anyone…. yet.
But feel free to follow all the normal baking conventions if that floats your boat