Fennel & Apple Salad (RAW)
Banana Coconut Pie (RAW)
The good news first: This recipe is gluten-free, grain-free, paleo friendly and uses a low GI sweetener with lots of nutrients.
The bad news: If you are vegan, you can’t substitute with a chia/flax egg.
(I tried it at least a dozen times with various ingredients and it just absolutely doesn’t work).
Coconut flour is unlike any other consisting of 14% coconut oil and 58% dietary fiber! The remaining 28% consists of water, protein, and carbohydrate. Because of its fiber content it is extraordinarily absorbent and fills you up very quickly. It also loves to crumble so you will need a strong emulsifier (that’s why the eggs are so important).
When baking with coconut flour you will need a lot less than any other gluten free flour - I have had great results combining them into a mixture.
This 'basic' recipe is also perfect for pastry with any filling or small tarts.
50 g of coconut flour
3 tbsp of coconut oil
3 tbsp of coconut nectar
zest of a lemon
1 tsp of vanilla essence
1 tsp of cinnamon (optional)
Preheat oven to 160 degrees.
Mix all ingredients together until you have a thick paste.
Shape into balls and place on a lined baking sheet. Press down on the tops gently with a fork.
Bake for 10 minutes until lightly golden and let cool completely or they will crumble.
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