Guest guest Posted June 1, 2010 Report Share Posted June 1, 2010 I just ordered some coconut flour. Has anybody used it? It seems lighter than alomond flour. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2010 Report Share Posted June 1, 2010 It depends on how you use it. Like almond flour it can be dense but it can also be quite light. You need a lot less of it in recipes than you do with almond flour though you usually use more eggs. One of my favorite recipes right now is an ADAPTED FOR SCD (not legal the way it's written on the site) recipe from elana's pantry for jelly donut cupcakes. It might be my favorite cupcake recipe out of all the ones I've tried on SCD (and I don't even like jelly!!). In fact, I'm going to share it: Jelly Donut Cupcakes (modified for SCD) for the cupcakes: 3 eggs ½ cup apple sauce ½ cup grapeseed oil ½ cup honey 1 tablespoon vanilla extract ½ cup coconut flour ½ teaspoon celtic sea salt ¼ teaspoon baking soda for the filling: ½ cup raspberry jam (I made my own - pecanbread.com has an easy recipe) 1 tablespoon coconut flour 1. In a food processor combine eggs, apple sauce, grapeseed oil, agave and vanilla and pulse together 2. Pulse in coconut flour, salt and baking soda 3. Allow batter to sit and thicken just a bit 4. To prepare filling, combine raspberry jam and coconut flour in a small bowl and stir vigorously 5. Next, line a cupcake tin with unbleached paper liners 6. Spoon 2 heaping tablespoons cupcake batter into each cupcake liner 7. Spoon 1 heaping teaspoon of jam mixture (on top of batter) into each cupcake liner 8. Spoon another tablespoon of batter onto cupcakes to cover jam mixture 9. Bake at 350° for 20-25 minutes 10. Remove cupcakes from oven 11. Cool and serve Makes about 10 cupcakes Stacey > > I just ordered some coconut flour. Has anybody used it? It seems lighter than alomond flour. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2010 Report Share Posted June 1, 2010 ½ cup grapeseed oilSounds great, Stacey! Do you think it would work to sub melted butter for the grapeseed oil? Cheers!Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 75 mg 1x per dayPrednisone 22.5 mg 1x per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2010 Report Share Posted June 1, 2010 Coconut flour soaks up liquid like crazy. This site has some great recipes but they are not all SCD. You'll need to sub SCD legal ingredients. http://www.tiana-coconut.com/coconut_flour_recipes.htm My favorite coconut flour recipe: 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. (USE ALMOND!!!!) 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 SODA 3 eggs 1/2-3/4 teaspoon SCD legal 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 soda 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. Adapted from: http://www.thenourishinggourmet.com/2009/06/5-dish-cherry-clafouti-grain-dairy-a\ nd-gluten-free.html (the only adaptation was baking soda instead of baking powder which I think is a typo on the site) A tablespoon of coconut flour in banana pancakes is really good. Misty Kimble CD - no meds SCD - 2 + years > > I just ordered some coconut flour. Has anybody used it? It seems lighter than alomond flour. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2010 Report Share Posted June 1, 2010 I'm sure that subbing butter would work well. One of the reasons grapeseed oil is used is because it has a kind of buttery flavour. Stacey > > > ½ cup grapeseed oil > > > > > Sounds great, Stacey! Do you think it would work to sub melted butter > for the grapeseed oil? > > Cheers! > Alyssa 16 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > Azathioprine 75 mg 1x per day > Prednisone 22.5 mg 1x per day > Quote Link to comment Share on other sites More sharing options...
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