RE: Re: Dessert ideas without oven

[Guest guest]

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. Long before SCD, I used to make my own allergen-free baking powder, using baking soda, cream of tartar, and arrowroot starch - to replace corn starch. But I digress. I have highlighted baking powder in bold font in your message.

Thanks.

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.

Regards, Ellen in Toronto

SCD 2 years less 1 week

"Misty" <miztydawn@... wrote in <BTVC-SCD >

> Hi Yana:> > Do you eat apples? Do you have almond flavoring or vanilla?> > I've subbed butter when I didn't have coconut oil. Vanilla for the almond (not nearly as good). And apples or blueberries for the fruit. I'm sure you could dice up banana and make it just fine. The topping is great. On a stovetop, you might want to cook it more like a pancake.> > http://www.thenourishinggourmet.com/2009/06/5-dish-cherry-clafouti-grain-dairy-and-gluten-free.html> > Cherry Clafouti- 6 generous servings> The first time I made this I used 1 teaspoon vanilla extract, which was delightful. But I felt that almond extract goes even better with cherries, so that's what I did the next time. But you can use either. Traditionally this is made with unpitted cherries. But I decided it would be easier to eat if pitted.> > About 2 cup of cherries, pitted and cut in half (pit first, then measure)3 tablespoons coconut flour> 1/2 teaspoon sea salt> 1/2 teaspoon baking powder

> 3 eggs> 1/2-3/4 teaspoon almond extract> > 1/4 cup of honey> 1/4 extra virgin coconut oil> > Preheat the oven to 375 degrees> > 1-Grease a nine inch pie pan. Place the pitted cherries in it and spread over the bottom of the pan.> > 2-Mix together the coconut flour, salt and baking powder in a bowl.> > 3-In a small bowl, mix together the eggs and vanilla extract. Whisk briskly into the dry ingredients until there are no lumps left.> > 4-Gently melt the honey and coconut oil together over the stovetop. Make sure to remove it just when everything is melted. If it's too hot, you could curdle your eggs (let it cool if you let it get to hot). In a slow stream, add to the bowl of whisked ingredients, whisking while you add it.> > 5-Pour the batter over the cherries and place in the oven. Cook for 25-30 minutes, until browned on top and a toothpick stuck in the middle of the dessert comes out clean. Cool for 10-20 minutes, and eat while hot.> > I also mix coconut flour (about 1/2 cup), eggs (2 or 3), melted butter, honey, and almond extract until a nice thick batter and cook them in a skillet until set. They are like almond cookies. I guess you'd cook the above recipe kinda like that but with banana chunks in it...> > Misty Kimble> CD - no meds> SCD - 2 years> > >>>> 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]

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

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