Saturday, December 12, 2009

Christmas and Coconut Flour

Wow, apparently the Internet Likes Recipes. Who knew?

However, as a whole, it also appears The Internet Eats Wheat. If you don't, and I don't, the rash of recipes going up right now is kind of frustrating.

Or would be, if I didn't have coconut flour!

Coconut Flour is, in my never-humble opinion, the greatest flour on the planet. It makes the *best* pancakes and quickbreads I've ever turned out. It makes my favorite chocolate chip cookie recipe possible. It thickens up pecan pie way better than wheat flour. And it's super healthy, full of fiber and protein and good happy carbs.

It's also really forgiving; I can't use sugar, being on a hilariously low-carb diet, and have had to improvise every CF recipe to accomodate that. And it works! You know what happens in a wheat-flour recipe if you just replace sugar with a dose of stevia? Sadness and regret, that's what.

Anyway, I'm tired of seeing my gluten free friends casting around for holiday substitutions when coconut flour is as near as the internet! Here, then, are a couple of my favorite recipes, from Bruce Fife's excellent Cooking With Coconut Flour, with notes and comments by me, 'cause hey, you're here for that, right?:

Nut Butter Chocolate Chippers
(These things are better than trail mix. Soft and chewy, they keep like you would not believe. And they're more packed with nuts than a Snickers bar, but they don't *taste* like nuts. They taste like vanilla-y chippy yummies.
Fun fact: If you are allergic to nuts, this recipe will make your head explode liek the guy in Scanners! Festive!)

(note: I use barely-sweet chocolate chips and Splenda or Stevia sweetener in this-- but I don't like super sweet stuff. This is the original, standard low-sugar recipe, for those who aren't so limited in their carbs.)

1/2 cup natural peanut butter (or almond butter. I use almond butter, 'cause I like it, but I hear it's hard to find in some places without an HEB. Be sure, whatever nut butter you're using, it's the pure stuff, with all the oil still in and without any weird sweetener or sugar or starch or whatever)
3/4 cups brown sugar or sucanant and 1/2 tsp stevia
4 eggs (I never said this was low fat. Coconut flour loves fat. That's ok by me!)
1/2 teaspoon vanilla (If you hate vanilla; I always use at least a half tablespoon, or why open the bottle?!? But, ah, that's me. That's not the book.)
1/2 tsp salt
2 cups nuts (I like pecans. I am required by state law to like pecans. Plus they're the best nut in the world. So there's that. But hey, you can use your crazy other kinds of nuts, if you want.)
2/3 cup sifted coconut flour (Protip! Keep your coconut flour at room temperature! It has juuuuust enough fat to set up like a sandbrick if you freeze or fridge it. Yet it won't go bad on the shelf. Baffling but true!)

Mix softened butter, sugar, eggs, vanilla, and salt. Mix in nuts, chocolate chips, and coconut flour. Batter will be runny (but will start to seriously thicken if you turn your back on it. The awetasticness of coconut flour largely comes from its moisture absorbing magic. Do not take a long phone call after you mix this batter.)

Put spoonfuls on greased or parchment-paper covered cookie tray, about 2 inches apart. Bake at 375 for 12-15 minutes, depending on your oven and the size of your dollops. Cool and remove from cookie sheet. Makes about 3 dozen cookies.

Not from the book:
Breakfast cake!
(Now, I think these are like scones, but that may just be me. I freely admit I am not the most qualified judge of scones.
Regardless, this is a wonderful, slightly sweet, very good toasted with butter or painted with jam, yellow cake. Baked in a loaf pan it's actually a pound cake, but I like mine in silicon muffin cups. I also suspect a good thumbprint cookie recipe lies in here...)

5 Eggs
1 t Baking Powder
1 t vanilla
1 lemon
2 oz Cream Cheese
2 oz Melted Butter
1 c Sugar Substitute
1 c coconut flour
Beat 5 large eggs. Add baking powder, vanilla, Zest and juice of lemon. Add sifted coconut flour, sugar equivalent (I use 1/4 tsp liquid Splenda).

Then add cream cheese and butter, melted together.

Mix, bake in a greased loaf pan at 350 degrees for 40 minutes. (30 minutes, if you're doing muffin cups)

If you have any questions, ask in the comments- I will happily answer at the earliest chance!


mermaiden said...

ok, alright already, i'm going to my local bulk and healthy market to get me some coconut flour! but if i have to bust out the smooth move tea, i'm comin' down to Texas to have a word with one Rapunzel ;P

Carapace said...

Mermaiden, this is a family blog, sort of, so I shan't be explicit. But in my experience with coconut flour, you will NOT need smooth move tea in conjunction with coconut flour. How do you think a nigh full-time carnivore like me gets by? But if you *do* need the tea, hey, feel free to come visit and tell me the new data point in person!;)

cabin + cub said...

Thanks for sharing the recipes... always good to take a break from wheat once in awhile and its hard to find good baking recipes. :)

RedPanties said...

Great recipe, I shall have to try it, because my dear brother is trying to live gluten-free (allergies) and these sound yummy!