I bought coconut flour on an impulse years ago. At the time, I wasn’t even sure how to use it. I took quite a few failed recipes before I completely understood how to use it.
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 14 gms of protein per 100 gms of flour. One of the most important thing about using coconut flour in recipes is not to substitute it for 100% wheat or other flours. I have done that and the end product was definitely what I wasn’t expecting. 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.
Vegan Coconut flour Chocolate Muffins:
Most of the baked goodies with coconut flour include eggs in a large quantity (4~6 in some cases). Eggs provide the necessary structure to the cake/ muffins recipes. I try to keep my baked goodies vegan, so I searched 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 was able to replace with egg replacer powder (ground flaxseeds would work great too).
Taste Test:
These coconut chocolate muffins are just amazing. They don’t really taste too coconutty. They are very chocolaty and are so fluffy and delicious unlike any other chocolate muffin I’ve ever tasted. Great for a quick breakfast or as a snack with some coffee or tea.
Couple more recipes using Coconut flour:
Chocolate Cranberry Coconut CakeCoconut Cookies
