Hello Bran Appétit readers!
My name is Lily, and I write a blog called Lily’s Health Pad where I discuss eating, exercising, and living healthfully while on a budget.
As you probably know, Brandi is vacationing in Spain. So, I hope you don’t mind my short takeover of her blog. When Brandi announced her need for guest posters, I jumped at the opportunity. As an avid reader of her blog, I am constantly impressed by her simple and delicious approach to cooking and meal planning.
Today, I’m going to introduce you all to baking with coconut flour. I’m also going to share a recipe for peanut butter muffins. It’s probably my favorite coconut flour recipe. Not to mention, it’s simple and delicious, so I know Brandi would approve!
Baking With Coconut Flour 101
Coconut flour is simply the fiber from coconut meat after most of the oil has been extracted. For those with allergies and intolerances, coconut flour is a wheat- free, gluten-free alternative to traditional flours. But coconut flour can and should be enjoyed by all. Even those without allergies will enjoy cooking with this product because baked goods that contain coconut flour always have a great texture and a hint of coconut flavor. Plus, coconut flour has some impressive nutritional stats. Check ‘em out below.
¼ cup coconut flour contains:
Fat- 8.4 grams
Carbohydrates- 33.2 grams
Here are a few more tips and facts that will aid you in baking with coconut flour:
1) Coconut flour is quite dry on its own, so recipes using coconut flour almost always include more eggs than a traditional recipe.
2) You can replace up to 20% of the flour called for in a recipe with coconut flour. Just make sure you add the same percentage of liquid to the recipe.
3) When baking with coconut flour, don’t worry if your batter seems runnier than usual. Coconut flour’s high fiber content makes it very absorbent. During baking, the coconut will absorb much of the liquid.
Now, onto my favorite coconut flour recipe!
Peanut Butter Muffins
(yields 6 muffins)
· 3 eggs
· 1 tablespoon coconut oil, melted (you could sub oil or butter)
· 5 tablespoons sucanat (you can sub brown sugar)
· ¼ cup natural peanut butter
· ¼ teaspoon salt
· ¼ teaspoon vanilla extract
· ¼ cup coconut flour
· ¼ teaspoon baking powder
· Blend together eggs, oil, sugar, peanut butter, salt, and
· Combine coconut flour with baking powder and whisk into batter until there are no lumps.
· Fill 6 muffin cups halfway with batter.
· Bake at 400 degrees for 15 minutes. (Makes 6 muffins.)
You’ve got to try this recipe! It makes scrumptious muffins that have a delightful texture.
Swing by Lily’s Health Pad [insert link www.lilyshealthpad.com] and let me know if you like cooking with coconut flour as much as I do!