Re:I just love that coconut

[Guest guest]

DARLING,

Congratulations and PLEASE share your recipe for banana bread! I have

a bag of coconut flour sitting on my shelf which I have not used as I

was discouraged by those who reported unsatisfactory baking results.

Love,

Dee

[Guest guest]

I have just been using the Bruce Fife - Cooking Coconut Flour Cook

Book with this recipe and I can't find it since I am at work but I

will get it tomorrow and send it to you.

I am also trying a few things like I make these hamburger/turkey

burger meat loaf patties for my lunches and instead of bread crumbs I

put coconut. Since I make about sixty dinners at a time and freeze

them the flavor changes. So what I do is the first week they are my

Italian Meatloaf patties and the longer they are in the freezer I

change their name to my Hawaiian Meatloaf Patties.

I have converted a recipe for Summer Squash Stuffed with Goat Cheese

with coconut flour crust. I am fixing it this weekend so I will let

you know how that turned out. It calls for garlic oil and I am going

to drizzle it with garlic coconut oil instead.

I found this recipe on About.com under Coconut Raspberry Muffins and

modified it a little and love it.

These muffins are made with coconut flour, which has a fairly mild

coconut taste. They can be made with blueberries or raspberries.

Because coconut flour isn't standard (I think the amount of moisture

may vary somewhat), I tried to compensate for this with the amount of

water. Also, in the nutritional information I used the average of the

three most available coconut flours on the market, since coconut

flour is not in the USDA database of foods.

Since I could not find my Banana Bread recipe I will send the Blue

Berry Muffin This one is so good that I would take it to heaven if I

could only bring one item with me when I go.

Ingredients:

• 3 eggs (room temperature - important)

• 1/3 cup coconut flour

• ¼ cup melted coconut oil

• ½ teaspoon vanilla

• ¼ teaspoon salt

• ¼ cup sugar substitute equivalent (liquid preferred)

• ½ teaspoon baking powder

• 2-5 Tablespoons water (see below)

• ½ cup raspberries or blueberries

Preparation:

Heat oven to 375° F. Prepare pan with a generous amount of butter.

This recipe makes six " regular " -sized muffins.

1) Whisk or beat the eggs until whites and yolks are well-mixed. Add

salt and vanilla and mix until combined. If using liquid sweetener

(preferred, as it is zero carb), add at this point.

2) Mix the remaining dry ingredients -- coconut flour, baking soda,

and sweetener if using powder. I then stream in the coconut oil

here because I changed from butter to oil and if your eggs are cold

it will solidify the coconut oil. But if you use butter then whisk

it into the eggs and not at this step.

3) Mix the dry and wet ingredients together. Now you will whisk in

water, one tablespoon at a time. The coconut flour will absorb the

liquid from the wet ingredients like crazy. You want to get it to a

consistency that will hold up the berries, but not be too thick. I

usually end up using about 4 Tablespoons of water.

4) Gently mix in the berries and divide among 6 muffin cups. Bake for

about 15 to 18 minutes, or until just turning golden on top.

Nutritional Information (using raspberries, zero carb sweetener, and

an average of three available coconut flours): Each muffin has 2

grams effective carbohydrate plus 3.5 grams fiber, 4 grams protein,

and 132 calories.

>

> DARLING,

>

> Congratulations and PLEASE share your recipe for banana bread! I

have

> a bag of coconut flour sitting on my shelf which I have not used as

I

> was discouraged by those who reported unsatisfactory baking results.

>

> Love,

> Dee

>

[Guest guest]

I have made Fife's banana bread recipe four times now, and I LOVE it! Not

disappointed at all. It is especially good slathered with coconut oil. :-)

Re:I just love that coconut

I have just been using the Bruce Fife - Cooking Coconut Flour Cook

Book with this recipe and I can't find it since I am at work but I

will get it tomorrow and send it to you.

I am also trying a few things like I make these hamburger/turkey

burger meat loaf patties for my lunches and instead of bread crumbs I

put coconut. Since I make about sixty dinners at a time and freeze

them the flavor changes. So what I do is the first week they are my

Italian Meatloaf patties and the longer they are in the freezer I

change their name to my Hawaiian Meatloaf Patties.

I have converted a recipe for Summer Squash Stuffed with Goat Cheese

with coconut flour crust. I am fixing it this weekend so I will let

you know how that turned out. It calls for garlic oil and I am going

to drizzle it with garlic coconut oil instead.

I found this recipe on About.com under Coconut Raspberry Muffins and

modified it a little and love it.

These muffins are made with coconut flour, which has a fairly mild

coconut taste. They can be made with blueberries or raspberries.

Because coconut flour isn't standard (I think the amount of moisture

may vary somewhat), I tried to compensate for this with the amount of

water. Also, in the nutritional information I used the average of the

three most available coconut flours on the market, since coconut

flour is not in the USDA database of foods.

Since I could not find my Banana Bread recipe I will send the Blue

Berry Muffin This one is so good that I would take it to heaven if I

could only bring one item with me when I go.

Ingredients:

. 3 eggs (room temperature - important)

. 1/3 cup coconut flour

. ¼ cup melted coconut oil

. ½ teaspoon vanilla

. ¼ teaspoon salt

. ¼ cup sugar substitute equivalent (liquid preferred)

. ½ teaspoon baking powder

. 2-5 Tablespoons water (see below)

. ½ cup raspberries or blueberries

Preparation:

Heat oven to 375° F. Prepare pan with a generous amount of butter.

This recipe makes six " regular " -sized muffins.

1) Whisk or beat the eggs until whites and yolks are well-mixed. Add

salt and vanilla and mix until combined. If using liquid sweetener

(preferred, as it is zero carb), add at this point.

2) Mix the remaining dry ingredients -- coconut flour, baking soda,

and sweetener if using powder. I then stream in the coconut oil

here because I changed from butter to oil and if your eggs are cold

it will solidify the coconut oil. But if you use butter then whisk

it into the eggs and not at this step.

3) Mix the dry and wet ingredients together. Now you will whisk in

water, one tablespoon at a time. The coconut flour will absorb the

liquid from the wet ingredients like crazy. You want to get it to a

consistency that will hold up the berries, but not be too thick. I

usually end up using about 4 Tablespoons of water.

4) Gently mix in the berries and divide among 6 muffin cups. Bake for

about 15 to 18 minutes, or until just turning golden on top.

Nutritional Information (using raspberries, zero carb sweetener, and

an average of three available coconut flours): Each muffin has 2

grams effective carbohydrate plus 3.5 grams fiber, 4 grams protein,

and 132 calories.

>

> DARLING,

>

> Congratulations and PLEASE share your recipe for banana bread! I

have

> a bag of coconut flour sitting on my shelf which I have not used as

I

> was discouraged by those who reported unsatisfactory baking results.

>

> Love,

> Dee

>

[Guest guest]

>

> I found this recipe on About.com under Coconut Raspberry Muffins and

> modified it a little and love it.

>

,

Thanks so much for the Muffin recipe. It sounds yummy. I look forward to the

banana bread

recipe, when you can find it. Banana bread is a favorite in our house :-)

Thanks again,

Dee

[Guest guest]

Would someone PLEASE post the recipe for the banana coconut bread? I have

spent so much time looking for it everywhere on the internet, etc. but

cannot find it.

thanks!

Sanna

From: " Alan & Welton " <lynnlake@...>

<Coconut Oil >

Sent: Thursday, July 10, 2008 8:17 PM

Subject: Re: Re:I just love that coconut

I have made Fife's banana bread recipe four times now, and I LOVE it! Not

disappointed at all. It is especially good slathered with coconut oil. :-)

[Guest guest]

That sounds awesome - PLEASE post recipe!

From: cochranesl <s.l-c.o@...>

Subject: Re: Re:I just love that coconut

Coconut Oil

Date: Friday, August 28, 2009, 10:14 AM

 

Would someone PLEASE post the recipe for the banana coconut bread? I have

spent so much time looking for it everywhere on the internet, etc. but

cannot find it.

thanks!

Sanna

From: " Alan & Welton " <lynnlakecharter (DOT) net>

<coconut_oil_ open_forum>

Sent: Thursday, July 10, 2008 8:17 PM

Subject: Re: [coconut_oil_ open_forum] Re:I just love that coconut

I have made Fife's banana bread recipe four times now, and I LOVE it! Not

disappointed at all. It is especially good slathered with coconut oil. :-)

[Guest guest]

Banana Nut Muffins

http://healthyindulgences.blogspot.com/search/label/banana%20nut%20muffins

Coconut Banana Bread

http://www.thespunkycoconut.com/2008/05/banana-bread.html

>

> Would someone PLEASE post the recipe for the banana coconut bread? I have

> spent so much time looking for it everywhere on the internet, etc. but

> cannot find it.

>

> thanks!

>

> Sanna

>