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Free Recipes
Modifying your existing recipes...
Coconut flour will just fall apart if you substitute it 100% for another flour. However, through trial and error, We've discovered that if you add eggs to the recipe, you can use 100% coconut flour in a recipe. The secret is to add one egg per ounce of coconut flour (on the average). Why eggs? Coconut flour has no gluten and the eggs take the place of gluten.
We are including some of our favorite recipes for you to
try. Since converting to coconut flour can be a little hit and miss,( density differences, liquid absorption etc...), we want you to enjoy the taste and the ease of preparation right away. No fuss and no calculations.
To your health!
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Coconut Flour Chocolate cake Recipe
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Coconut Flour Chocolate Cake Ingredients:
½ cup melted coconut oil
¼ cup powdered cocoa nibs
¼ cup coconut milk
9 eggs
1 ½ cups Stevia Blend(or organic sugar)
¾ teaspoon Himalayan salt
1 teaspoon vanilla
¾ cup sifted coconut flour
¾ teaspoon baking powder
Melt coconut oil in a saucepan over low heat or place jar in pan of warm water. (note coconut oil easily melts and will congeal as it cools)
Add powdered cocoa nibs( or cocoa powder) and coconut milk and mix together. Remove from heat and set aside.
In a bowl, mix together eggs, stevia, salt, and vanilla.
Stir in cocoa mixture.
Combine coconut flour with baking powder and whisk into batter until there are no lumps.
Pour batter into greased 8x8x2 or 9x9x2-inch pan.
Bake at 350 degrees for 35 minutes or until knife inserted into center comes out clean.
Cool and cover with frosting, (optional) of your choice.
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