Baking with Coconut Flour
Arggh!! I spent a good part of the day today experimenting with coconut flour… lots of trial & error.. I was set a mission by a friend, who has quite severe dietary intolerances to find her a yummy muffin recipe.
I played around with many recipes sourced from the net and here is what I learnt:
- Coconut flour is highly absorbable so it needs plenty of liquid in the batter.
- Most of the recipes I found had a high egg content, which will suit some but not others.
- A little bit goes a long way.
- Although my results were still light, the texture is still quite dense not spongy or airy.
- It is surprisingly not overpowering in flavour.
I tried about 4 or 5 recipes and consequently, ran out of eggs! I experimented with chia gel, something which I unearthed on my coconut flour adventure! You can read about that here soon. This recipe is a culmination of a few and makes 6 muffins.
This yummy recipe will not rise like a traditional flour muffin. It may puff up and deflate a little in the cooling but it makes a perfect canvas for some cream! Don’t be tempted to use the whole banana as it affects the texture – I add it for a bit of fibre & natural sugar. I guess you could substitute it with a few dates. Try it and let me know.
And my sugar-free Paleo friend, whom I am seeing tomorrow, will not be without her special treat!
Blueberry & Banana Muffins
50g oil or melted butter
½ teas vanilla
pinch of salt
60g sugar (I used 6 stevia tablets & 1 teas honey)
½ teas baking powder
30g water or nut milk
30g coconut flour
1 punnet blueberries
Mill the sugar (if using sugar) on SP 10, 8 seconds. Add eggs, oil, vanilla, salt, baking powder, banana & water/milk and mix on SP 6, for 5 seconds.
Add the flour and mix on SP 4 until combined. Carefully stir through the blueberries and bake in muffin cases for 15 minutes.