Dessert ideas without oven

[Guest guest]

By the way, I have not yet tried baking anything with coconut flour, even though I have a bag of coconut flour in my freezer, waiting to be used. I am curious why recipes that use coconut flour use such small volumes, relative to the volume of liquid ingredients.http://www.tiana-coconut.com/baking_ideas.htmlRules you should know when cooking with TIANA Organic coconut flour 1. You need to use less coconut flour up to 30% compared with the recipe called for wheat flour.Coconut flour is very economical due to the high fibre content that increases the yield of your baked foods to 30% dough weight.2. Instead of additional water or liquid use coconut milk or virgin coconut oilCoconut flour absorbs a large amount of liquid. For some recipes the batter becomes so thick and you might temp to add extra water to thin it out. However, adding more liquid to the batter will not make it thinner. If you want to thin the batter, you can generally do so by adding a little coconut milk or more oil.For some recipes the batter may seem too runny, that’s ok. When cooked, the batter will firm up and produce good results. Avoid the urge to thicken batter by adding more coconut flour. Adding more flour may produce a dry and crumbly product. Generally, if you allow the batter to sit and rest for a few minutes, it will thicken slightly as the fiber absorbs the moisture.3. What to use instead of gluten Coconut flour is gluten free and will fall apart when you make pastry. As a replacement to gluten, leavening comes from eggs and baking powder. 4. Cooking time is differentThe difference between coconut flour and wheat flour is cooking time, wheat crust require 30-50 minutes, whereas coconut flour just 18-20 minutes at the same temperature. The difference in cooking time requires some modifications in the filling used, particularly with fruit fillings. With coconut flour piecrust you must cook the filling first before putting it into the pie. The edges of the pies will cook much faster that the rest of the crust, you can prevent burning by covering the edges with foil.5. Using more sugar than required in a recipe Sugar is an important ingredient in many recipes. Adding more sugar to the recipe is not a problem, but if you reduce sugar in a recipe, you may need to add a little more liquid, coconut milk or whole milk to maintain consistency.

[Guest guest]

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of enginuity4@...

By

the way, I have not yet tried baking anything with coconut flour, even though I

have a bag of coconut flour in my freezer, waiting to be used. I am curious why

recipes that use coconut flour use such small volumes, relative to the volume

of liquid ingredients.

Because coconut flour is

denser than dirt.

Carol

CD 22 yrs SCD 5 yrs

_,___

[Guest guest]

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of enginuity4@...

By

the way, I have not yet tried baking anything with coconut flour, even though I

have a bag of coconut flour in my freezer, waiting to be used. I am curious why

recipes that use coconut flour use such small volumes, relative to the volume

of liquid ingredients.

Because coconut flour is

denser than dirt.

Carol

CD 22 yrs SCD 5 yrs

_,___

[Guest guest]

Mara,

5. Using more sugar than required in a recipe Sugar is an important ingredient in many recipes. Adding more sugar to the recipe is not a problem, but if you reduce sugar in a recipe, you may need to add a little more liquid, coconut milk or whole milk to maintain consistency.

In the recipes on this website for baking with coconut flour would you just substitute the same volume of honey and would it turn out the same as if you used sugar? DarleneIntestinal DysbiosisSCD 17 days

..

Yahoo! Canada Toolbar : Search from anywhere on the web and bookmark your favourite sites. Download it now!

[Guest guest]

Mara,

5. Using more sugar than required in a recipe Sugar is an important ingredient in many recipes. Adding more sugar to the recipe is not a problem, but if you reduce sugar in a recipe, you may need to add a little more liquid, coconut milk or whole milk to maintain consistency.

In the recipes on this website for baking with coconut flour would you just substitute the same volume of honey and would it turn out the same as if you used sugar? DarleneIntestinal DysbiosisSCD 17 days

..

Yahoo! Canada Toolbar : Search from anywhere on the web and bookmark your favourite sites. Download it now!

[Guest guest]

Very helpful, thanks Misty!

> >

> > I need help with dessert. I'm in a hotel where I have stove top but not oven

and want to make something sweet.

> > I eat eggs, coconut flour, honey, bananas. But still have little problems

with nuts.

>

[Guest guest]

Very helpful, thanks Misty!

> >

> > I need help with dessert. I'm in a hotel where I have stove top but not oven

and want to make something sweet.

> > I eat eggs, coconut flour, honey, bananas. But still have little problems

with nuts.

>

[Guest guest]

Mara, 5. Using more sugar than required in a recipe Sugar is an important ingredient in many recipes. Adding more sugar to the recipe is not a problem, but if you reduce sugar in a recipe, you may need to add a little more liquid, coconut milk or whole milk to maintain consistency.In the recipes on this website for baking with coconut flour would you just substitute the same volume of honey and would it turn out the same as if you used sugar?I would use much less personally. A comparable volume of honey is sweeter than sugar. Also, in the beginning of the diet, you are supposed to use minimal honey. But since honey is wet not dry, it may not be a problem. Mara

[Guest guest]

Mara, 5. Using more sugar than required in a recipe Sugar is an important ingredient in many recipes. Adding more sugar to the recipe is not a problem, but if you reduce sugar in a recipe, you may need to add a little more liquid, coconut milk or whole milk to maintain consistency.In the recipes on this website for baking with coconut flour would you just substitute the same volume of honey and would it turn out the same as if you used sugar?I would use much less personally. A comparable volume of honey is sweeter than sugar. Also, in the beginning of the diet, you are supposed to use minimal honey. But since honey is wet not dry, it may not be a problem. Mara

[Guest guest]

Another great one Misty.

I'm waiting for my coconut flour to come one of these days and will definitely

try this. I'm now experimenting with adding apples and berries. So fa so good.

And I have vanilla. Anyway I've never cared too much for almond so I think with

vanilla it will be great. I adore this flavor. I'll post the results on the

stove top.

Yana

> >

> > I need help with dessert. I'm in a hotel where I have stove top but not oven

and want to make something sweet.

> > I eat eggs, coconut flour, honey, bananas. But still have little problems

with nuts.

> >

> > Any ideas?

> >

> > Thanks

> >

> > Yana

> >

>

[Guest guest]

Another great one Misty.

I'm waiting for my coconut flour to come one of these days and will definitely

try this. I'm now experimenting with adding apples and berries. So fa so good.

And I have vanilla. Anyway I've never cared too much for almond so I think with

vanilla it will be great. I adore this flavor. I'll post the results on the

stove top.

Yana

> >

> > I need help with dessert. I'm in a hotel where I have stove top but not oven

and want to make something sweet.

> > I eat eggs, coconut flour, honey, bananas. But still have little problems

with nuts.

> >

> > Any ideas?

> >

> > Thanks

> >

> > Yana

> >

>

[Guest guest]

About 2 cup of cherries, pitted and cut in half (pit first, then measureDo you use fresh or frozen? Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 40 mg 1x per day

[Guest guest]

About 2 cup of cherries, pitted and cut in half (pit first, then measureDo you use fresh or frozen? Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 40 mg 1x per day

[Guest guest]

Baking powder should be baking SODA in the Clafouti recipe.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Baking powder should be baking SODA in the Clafouti recipe.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Do you have a pan you could make these four ingredients into pancakes

with?

I need help with dessert. I'm in a hotel where I have stove top but

not oven and want to make something sweet.

I eat eggs, coconut flour, honey, bananas. But still have little

problems with nuts.

Any ideas?

Thanks

Yana

[Guest guest]

Do you have a pan you could make these four ingredients into pancakes

with?

I need help with dessert. I'm in a hotel where I have stove top but

not oven and want to make something sweet.

I eat eggs, coconut flour, honey, bananas. But still have little

problems with nuts.

Any ideas?

Thanks

Yana

[Guest guest]

Thank you Ellen. I had posted that recipe some months ago and have made it so

many times, I forgot the recipe called for powder instead of soda. Thanks for

pointing that out.

Misty

>

> Hi Misty. So as not to confuse people new to SCD, would you please substitute

" baking soda " for " baking powder " in the recipe for Cherry Clafouti? I am

assuming that 1/2 teaspoon baking soda is not significantly different in

leavening effect from 1/2 teaspoon baking powder.

>

> Thanks.

> >

http://www.thenourishinggourmet.com/2009/06/5-dish-cherry-clafouti-grain-dairy-a\

nd-gluten-free.html

[Guest guest]

Thank you Ellen. I had posted that recipe some months ago and have made it so

many times, I forgot the recipe called for powder instead of soda. Thanks for

pointing that out.

Misty

>

> Hi Misty. So as not to confuse people new to SCD, would you please substitute

" baking soda " for " baking powder " in the recipe for Cherry Clafouti? I am

assuming that 1/2 teaspoon baking soda is not significantly different in

leavening effect from 1/2 teaspoon baking powder.

>

> Thanks.

> >

http://www.thenourishinggourmet.com/2009/06/5-dish-cherry-clafouti-grain-dairy-a\

nd-gluten-free.html

[Guest guest]

I used fresh and pitted them myself. I read up on the origin of the recipe and

they originally made it with sour cherries with the pits still in them. The pits

gave the dessert an almond flavor. That's why she pitted the cherries and added

almond flavoring. You could use frozen cherries since they cook down to an

almost mushy consistency anyway.

It's soooo gooood!!!!

Misty

>

> > About 2 cup of cherries, pitted and cut in half (pit first, then

> > measure

>

>

> Do you use fresh or frozen?

>

> Peace =)

> Alyssa 16 yo

> UC April 2008, dx Sept 2008

> SCD June 2009 (restarted)

> Azathioprine 50 mg 1x per day

> Prednisone 40 mg 1x per day

>

[Guest guest]

I used fresh and pitted them myself. I read up on the origin of the recipe and

they originally made it with sour cherries with the pits still in them. The pits

gave the dessert an almond flavor. That's why she pitted the cherries and added

almond flavoring. You could use frozen cherries since they cook down to an

almost mushy consistency anyway.

It's soooo gooood!!!!

Misty

>

> > About 2 cup of cherries, pitted and cut in half (pit first, then

> > measure

>

>

> Do you use fresh or frozen?

>

> Peace =)

> Alyssa 16 yo

> UC April 2008, dx Sept 2008

> SCD June 2009 (restarted)

> Azathioprine 50 mg 1x per day

> Prednisone 40 mg 1x per day

>

[Guest guest]

>> >>>>>>> Mara,>>>> 5. Using more sugar than required in a recipe>>>> Sugar is an important ingredient in many recipes. Adding more sugar to >> the recipe is not a problem, but if you reduce sugar in a recipe, you >> may need to add a little more liquid, coconut milk or whole milk to >> maintain consistency.>> In the recipes on this website for baking with coconut flour would you >> just substitute the same volume of honey and would it turn out the same >> as if you used sugar?>Mara wrote:> I would use much less personally. A comparable volume of honey is sweeter than sugar.> Also, in the beginning of the diet, you are supposed to use minimal > honey.I would second this. In fact, I find myself almost always reducing the amount of honey called for in every SCD recipe I've ever used. I just can't tolerate the level of sweetness that results from, say, putting a 1/2 cup or even a 1/3 cup of honey in a muffin or cake recipe. Espeically with almond flour, as it has a slight natural sweetness of its own; and then if one adds fruit, that adds even more sweetness.And regarding coconut flour, it absorbs liquid like crazy. If you don't add far more liquid than you would with almond flour, you're going to end up with baked goods that are very crumbly and taste very dry.  n-- Now available. A fine gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere

[Guest guest]

>> >>>>>>> Mara,>>>> 5. Using more sugar than required in a recipe>>>> Sugar is an important ingredient in many recipes. Adding more sugar to >> the recipe is not a problem, but if you reduce sugar in a recipe, you >> may need to add a little more liquid, coconut milk or whole milk to >> maintain consistency.>> In the recipes on this website for baking with coconut flour would you >> just substitute the same volume of honey and would it turn out the same >> as if you used sugar?>Mara wrote:> I would use much less personally. A comparable volume of honey is sweeter than sugar.> Also, in the beginning of the diet, you are supposed to use minimal > honey.I would second this. In fact, I find myself almost always reducing the amount of honey called for in every SCD recipe I've ever used. I just can't tolerate the level of sweetness that results from, say, putting a 1/2 cup or even a 1/3 cup of honey in a muffin or cake recipe. Espeically with almond flour, as it has a slight natural sweetness of its own; and then if one adds fruit, that adds even more sweetness.And regarding coconut flour, it absorbs liquid like crazy. If you don't add far more liquid than you would with almond flour, you're going to end up with baked goods that are very crumbly and taste very dry.  n-- Now available. A fine gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere