I’m a week and a half into playing around with a grain-free diet and I’ve lost six pounds (which wasn’t even intended), have tons of energy and am sleeping soundly through the night for the first time in years amidst the LA background music of helicopters and sirens. But I am missing bread and with these June Gloom mornings I’ve been craving something warm and comforting. Enter coconut flour and a whole new world of baked goodness.
Coconut flour is tricky to bake with – I’m not gonna lie. It soaks up moisture in a way that other gluten-free flours (i.e. rice or quinoa) don’t and it doesn’t hold together very well without a lot of eggs. If you’re vegan, or prefer more vegan options, then experiment with egg replacers or chia seeds (I’ve yet to do the chia experimentation but it’s coming soon). What’s beautiful about coconut flour is its nutritional composition: it’s full of fiber and healthy fat, while being extremely low in carbs and contains anti-bacterial and anti-fungal properties making it great for those who are working on Candida issues. It’s also quite tasty.
A little goes a long way so don’t balk too much at the price. A one-pound bag cost me $5.99 and thus far I’ve used just a little more than half of it and produced a loaf of bread, six muffins and a batch of waffles. Not bad.
What’s lovely about this recipe is that you can take out the zucchini and walnuts and sub just about anything your little heart desires: blueberries, bananas, hazelnuts, carrots, pumpkin seeds….the possibilities are endless. Let me know what you come up.
3/4 cup organic coconut flour
1/2 cup extra-virgin coconut or olive oil
5 eggs or vegan replacement
1 tsp baking powder
1 tsp vanilla extract or powder
1/4 tsp salt (I use Himalayan Pink Salt)
1/2 cup shredded zucchini
Handful of crushed walnuts
1. In small bowl, sift four, baking powder and salt.
2. In a medium bowl, mix eggs, vanilla, oil and zucchini.
3. Slowly mix flour combo in with wet ingredients and work out lumps. Throw in handful of nuts and mix well.
4. Spoon mixture into lined cupcake pan and bake at 350 for 30 minutes.