Coconut flour is my new obsession. It smells so coconutty and good! And it’s got a ton of protein in it – 2 grams in 2 Tablespoons. It’s also about 80 calories in 2T, but it doesn’t work 1:1 in conventional wheat/all purpose flour recipes – it’s much less.
It’s gluten-free, stupid low-carb, and but best of all, it tastes and smells DELICIOUS. Right now the co-op has it on sale for $5.02 per pound. Okay, that sounds expensive for a flour, but like I said, it uses a lot less in a normal recipe than regular flour would. I made some frozen berry studded coconut flour muffins. So tasty!
Coconut Flour Muffins
1/2 C coconut flour
4 egg whites
1/4 – 1/2 t baking soda
1/2 cup maple syrup
1/4 c coconut milk (or yogurt, or whatevs you’d like)
Bake 350 F for 15-20 mins for cupcakes/muffins.
Easy peasy, lemon squeezy! You can mix them all together – trust me, it’s okay. There’s no gluten involved to complicate matters. The coconut flour will really absorb all of that liquid and look just like a normal batter. I made 11 muffins/cupcakes with these amounts.
The texture is very light and fluffy – almost like a ricotta dessert. Very moist, too. So tasty! What a nice surprise. I was expecting something dense, or coarse.
I hope you’ll try making these – they are so easy and tasty. I hear there are some sort of healthy aspects to coconut flour too, so if you’re one of those health nuts, these might be a sort of healthy alternative to breakfast muffins or cupcakes. I haven’t done much research on the matter, but I just love the way this stuff smells.
But who cares about that stuff – they taste so good, you’ll want to make them over and over again.