BEST EVER COCONUT FLOUR BANANA BREAD

 

Ingredients

  • 4 very ripe bananas (about 1 1/2 to 1 3/4 cups mashed)
  • 3/4 cup coconut flour
  • 5 eggs
  • 1/4 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract

Making

  1. Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper.
  2. In a large bowl, mash the bananas with a fork. To the mashed banana, add in the coconut flour, eggs, coconut sugar, cinnamon, baking soda, salt, and vanilla. Use a whisk to stir the batter well, breaking up any lumps so a smooth batter is formed.
  3. Pour the batter into the lined loaf pan and bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. Cool completely before slicing and serving.
  4. Because this loaf is moist, be sure to store it in an airtight container in the fridge for best shelf life. It should last at least a week when stored in the fridge, though you might eat it all before then!
 
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PALEO COCONUT MUFFINS 6 SERVINGS

Ingredients

  • 3 eggs
  • 2 tablespoons coconut butter, malted
  • 2 tablespoons coconut cream/shredded coconuts
  • 3 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/4 cup sifted coconut flour
  • 1/4 teaspoon baking powder

Making

Pre heat owen to 400 Degrees F (200 Degrees C). Grease or line muffin cups with paper liners.

Whisk eggs, butter , coconut milk ,honey, salt and vanilla extract together in a bowl until smooth. Mix coconut flour and baking powder together in a separate bowl; Stir into egg mixture until batter is just combined. Pour batter into prepared muffin cups. Bake in the pre heated owen until a toothpick inserted in the center of a muffin comes out clean, 15-20 minutes.

 
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Cooking with Coconut floor-Gluten Free

Coconut flour is extraordinarily absorbent and very little coconut flouris needed to successfully produce a recipe. In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour. You will also need to increase the number of eggs.

Coconut flour is high fiber flour often used by those on gluten free or grain free diets.

COCONUT FLOUR PANCAKES FOR SERVING

Ingredients

  • 4 eggs beaten and set aside
  • 1 cup coconut cream
  • 1 1/2 teaspoon of vanilla extract
  • 1/2 cup coconut floor
  • 2 table cane sugar
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • Coconut oil or butter for cooking

Making

  1. Mix, eggs, vanilla, cream together. Set aside.
  2. In a separate bowl combine coconut flour , coconut sugar, baking soda and sea salt
  3. slowly mix wet mixture into dry mix
  4. Heat griddle or frying pan to medium heat.Add ghee, coconut oil or butter.
  5. Make pancakes using 2 tablespoons-1/4 cup of batter at a time (smaller pancakes are easier and will be less likely to fall apart when removing). Cook for few minutes on each side. The pancakes should be slightly brown and dry on both sides.
  6. Serve and Enjoy !
 
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