Recipes Using Coconut Flour Food
COCONUT FLOUR PANCAKES
Coconut flour is a flavorful and fragrant gluten-free alternative but can be a bit tricky to work with. We've smoothed out the kinks to ensure that these pancakes come out golden brown, tender and packed with coconut flavor. Since coconut flour is high in fiber, it retains a significant amount of liquid, which can make pancakes dry. The Greek yogurt in this recipe provides extra moisture and fat to ensure the pancakes stay plush and moist. Because there's no gluten to provide strength or structure to the batter, we call for an extra egg white, baking powder and a little elbow grease when whisking the wet ingredients to make the pancakes fluffy while also being sturdy enough to flip. Just be sure to keep the pancakes small so they can be easily flipped. With a little patience and a quick turn of the wrist, these coconut flour pancakes are sure to satisfy.
Provided by Food Network Kitchen
Time 25m
Yield 2 servings (about 6 pancakes)
Number Of Ingredients 12
Steps:
- Sift the coconut flour, baking powder, salt and baking soda into a medium bowl.
- Vigorously whisk the eggs and egg white in a large bowl until combined and just starting to foam on the surface, about 1 minute. Whisk the coconut milk and Greek yogurt in a separate glass measuring cup or a small bowl until combined. While whisking, add the coconut milk mixture, maple syrup, coconut oil and vanilla extract to the eggs and whisk until combined and bubbly.
- Fold the flour mixture into the egg mixture until just combined (it's OK if there are some lumps).
- Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Making 2 pancakes per batch, pour 1/4 cup of the batter into the skillet for each pancake and top with toasted coconut flakes if using. Cook until the bottom is golden brown and the edges are just beginning to set with some small bubbles forming, 2 to 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, about 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more coconut oil as needed. Serve with butter, syrup and more toasted coconut.
GLUTEN-FREE COCONUT FLOUR BROWNIES
High in fiber and gluten-free, coconut flour is made from ground and fried coconut meat. It can be a great sub for regular flour (but not always in equal amounts) and adds a little coconutty flavor.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 brownies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the coconut flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the coconut flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
- Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
COCONUT FLOUR SCONES (OR BLOBS)
A modified and healthified version of a coconut flour biscuit recipe I came across while trying to find something to satisfy my scone cravings. They're not really scones, they're more like under-enthusiastic drop biscuits. But MAN are they ever good. I really don't like the taste of coconut.. but not being able to eat wheat I decided to give coconut flour a try, enticed by its high fiber content and relatively appealing nutritional value. There is barely a hint of coconut in the taste, it mostly just adds a slight sweetness. These are wheat free, void of refined sugar, FULL of fiber and protein. I know that I'll be back to tweak this recipe once I have more time to experiment with it and modify the consistency of the batter which should be rather easy, but I wanted to post it before I did in hopes that if someone was looking for a coconut flour recipe like I was, they might enjoy these as much as I did :)
Provided by ltquotgtlt
Categories < 15 Mins
Time 8m
Yield 12 blobs, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- With an electric mixer, beat together eggs, egg whites, applesauce, honey, and salt.
- In a separate bowl, sift coconut flour and baking powder together (include the cinnamon at this time if you are using it), mix and add to first mixture.
- Beat thoroughly until batter runs smooth with no lumps. It'll be unsettlingly runny. You'll be convinced you've either done something wrong or I've totally messed up on my liquid measurements. Have faith, it'll be okay!
- By hand, mix in the berries/fruit/chocolate chips.
- Spoon the distressingly runny batter onto a nonstick (or lightly greased) cookie sheet, making blobs about three inches across. Don't worry, they'll puff up quite nicely! Leave room for them to expand and spread out, about two inches between them to be safe. Yes, I know they look flat. It's okay, honest.
- Place in oven and bake for 8-14 minutes. I know ovens vary so keep an eye on them. When they are lightly browned around the edges, remove them from the oven and let them cool for a few minutes before attempting to move them onto a cooling rack. Use a very flat spatula to take them off the sheet, but do so slowly, they crumble easily when warm.
- Enjoy!
Nutrition Facts : Calories 86.7, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 178, Carbohydrate 16.1, Fiber 0.6, Sugar 13.1, Protein 4.5
GLUTEN FREE COCONUT FLOUR TORTILLAS
The coconut flour tortillas are gluten free, grain free and low in carbohydrates. They are great to use in enchilada recipes or as a sandwich wrap. These will not have the same texture as wheat flour tortillas, however they are a great substitute every now and then when on a gluten free diet.
Provided by TheHealthyAdvocate
Categories Lactose Free
Time 6m
Yield 3 5-6, 3 serving(s)
Number Of Ingredients 5
Steps:
- Pour egg whites and water into a medium bowl.
- Sift coconut flour and salt into the egg white mixture.
- Heat a frying pan and melt 1 teaspoons of butter or oil to grease the bottom of pan.
- Slowly pour 2-3 tablespoons of the coconut flour mixture onto the pan and quickly (and carefully) spread the batter around into a larger, thin circle by turning the pan.
- Fry for about 1-2 minutes on the first side, or until the edges start to lift and you can easily move your spatula underneath the cooking tortilla without it breaking. Flip and cook on the other side.
- Serve.
COCONUT FLOUR PANCAKES
These fluffy gluten-free pancakes are made using coconut flour, which is high in fibre. Served with tart berries and maple syrup, it makes a delicious free-from brunch
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 15m
Yield Makes 10-12
Number Of Ingredients 7
Steps:
- Whisk the egg whites in a clean bowl until they reach stiff peaks. Put the coconut flour, baking powder, cinnamon, egg yolks, milk, 1 tsp maple syrup and a pinch of salt in a bowl and whisk to a smooth batter. Carefully fold in the egg whites, trying to keep in as much air in as possible.
- Heat a non-stick pan over a medium heat. Add tablespoons of the batter at a time to create small pancakes. Cook for 1-2 mins until bubbles appear on the surface. Flip and cook for another 30 seconds. Repeat with the remaining batter.
- Meanwhile, microwave the berries and remaining syrup for 2 mins, stirring halfway, to make a compote. Serve with the pancakes.
Nutrition Facts : Calories 42 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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