I love picking up new ingredients when I go grocery shopping. Sometimes I know exactly what I want to do with them and sometimes I’m totally clueless but still buy it, hoping to figure things out later. One of the most latest of my impulse buys is Coconut flour.
Coconut flour is made of ground up, dried coconut meat and is completely gluten-free. It has more fiber than any other flour, making it especially filling and a great choice for those trying to lose weight. It is a protein powerhouse with 14gms of protein per 100gms of flour.
One of the main things I learnt is not to substitute coconut flour for 100% wheat or other flours. Coconut flour absorbs lot more liquid than regular flours, so it can be substituted up to 20% of the wheat flour in the recipe. I would highly suggest to try a recipe in small scale and then once you are confident it works, then make the whole batch.
Most of the baked goodies with coconut flour include eggs in a large quantity (4~6 in some cases). After searching for recipes with few or no eggs, I found this Chocolate-Coconut flour muffin recipe on Ambitious Kitchen blog. Recipe had 2 eggs which I replaced with egg replacer powder (ground flaxseeds would work great too).
These muffins are just amazing. They don’ really taste like coconut. They are very chocolaty and are so fluffy and delicious unlike any other chocolate muffin I’ve ever tasted.
Recipe adapted from here: