Coconut flour is an unusual gluten-free alternative to wheat flour. Milled from defatted coconut meat, this flour is very high in fibre, and includes a generous serving of healthy coconut oil. In addition to Celiacs and gluten-free dieters, coconut flour is also popular with those following the paleo diet, which excludes grains and grain flours.
Coconut flour’s sweet, rich flavour makes it ideal for baked goods like cookies, pancakes, waffles, muffins, and cupcakes. It can be substituted in recipes for up to 30% of regular flour to add a high-fibre tropical boost. For a completely gluten free option, try blending it with white rice flour and tapioca flour for lighter recipes, or mix it with almond flour for dense, rich cookies and bars.
Coconut flour is very absorbent, and requires more liquid than other flours. This can be achieved by adding extra eggs, a couple of tablespoons of apple sauce, a mashed banana, fresh-squeezed lemon or lime juice, or some combination of the above.
Try these brownie bites for a sample of how delicious fibre can be. You would never guess that two of these intensely chocolate-y nibbles have the same amount of fibre as a slice of whole wheat bread!
Coconut Brownie Balls
¼ cup Westpoint Naturals Organic Cane Sugar
¼ cup Butter
¼ tsp Westpoint Naturals Sea Salt
3 tbsp Westpoint Naturals Organic Cocoa Powder
6 tbsp Westpoint Naturals Organic Coconut Flour
1 tbsp Westpoint Naturals Organic Cane Sugar, superfine for dusting
- Preheat oven to 350˚ F.
- Cream together butter, sugar and salt.
- Add eggs, beat well.
- Sift together cocoa powder and coconut flour.
- Stir flour mixture into wet ingredients. Let sit for one minute to thicken.
- Roll dough into 1” balls, place on a non-stick baking pan. Bake for 15-20 minutes.
- While brownie balls are baking, pulse 1 tbsp sugar in a blender until it is finely ground.
- After brownie balls have cooled, dust with superfine sugar.