Mastering the Art of Baking with Coconut Flour: Tips & Tricks for Success with This High-Protein, Super Food Flour + Discover How to Easily Convert Your Favorite Baked Goods Recipes by Starlene D. Stewart

Author:Starlene D. Stewart [Stewart, Starlene D.]
Language: eng
Format: epub
Tags: coconut flour baking and dessert recipes, coconut flour recipes, gluten free bread, grain free baking made easy, grain free baking cookbook, baking with coconut flour, coconut flour cookbook
ISBN: 9780988826304
Publisher: HQ Productions
Published: 2015-09-13T06:00:00+00:00

Banana Nut Muffins (Revised recipe after conversion)

Light and airy, if you love bananas, you'll love these muffins.

1/2 cup coconut flour, packed

1 cup bananas, mashed

1/3 cup melted coconut oil

1/2 cup honey

3 large whole eggs

1/2 teaspoon sea salt

1/2 teaspoon baking soda

2 teaspoons apple cider vinegar

1/2 cup walnuts, chopped

Directions

1. Preheat oven to 350°F.

2. Place cupcake papers into muffin tins, or grease liberally and dust using coconut flour.

3. Chop walnuts into small pieces.

4. In a mixing bowl, mash bananas until creamy, and then stir in honey. Melt coconut oil and whisk into the bananas and honey. Add eggs and blend, using a hand mixer or whisk. Add salt and baking soda.

5. Measure coconut flour into a 1/2-cup measuring utensil, packing firmly. Use the back side of a knife to cut across the top of the measuring utensil so that your measurement is exactly 1/2 cup. Sift flour to remove any lumps.

6. Mix half of the coconut flour in with the wet ingredients. Allow to sit for 2 minutes to give the coconut flour time to absorb. You are looking for a consistency of mashed potatoes. If the mixture is runny, add the rest of the coconut flour. Again allow batter to sit for 2 minutes.

7. Add walnuts and stir by hand.

8. Add vinegar to batter and mix quickly.

9. Fill 12 cupcake forms (slightly under filled). Bake for 25 minutes or until lightly browned on top and a toothpick inserted comes out clean.

I have also tested this recipe using "flax egg" in substitution for the eggs. You will need 3 tablespoons of flax seed plus 9 tablespoons of water. Grind the flax seed fresh each time as it degrades quickly once ground. Place the flax meal in the bowl, and then stir in the water one tablespoon at a time. Allow to sit in the refrigerator 15 minutes to set up. The resulting mixture will have a texture somewhat like egg whites.

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