Coconut Flour Breads

Coconut Flour Cheese Biscuits

by: http://untilthethinladysings.blogspot.com

makes 8 biscuits

Ingredients:

4 eggs 

1/4 cup of coconut oil, or butter 

1/4 teaspoon garlic powder

1/2 teaspoon chili powder

1/8 teaspoon cayenne powder 

1/2 teaspoon sea salt

1/4 teaspoon baking powder 

1/3 cup sifted coconut flour

3/4 cup shredded cheese

Blend together eggs, oil/butter, salt, and spices.  Combine coconut flour and baking powder and whisk into batter until there are no lumps.  Fold in cheese. Drop batter by spoonfuls onto a greased baking sheet a few inches part- these spread.  

Bake at 400˚F  for 15 minutes.  

As with all coconut flour recipes, you can store tightly covered on the counter for 1 -2 days, then transfer to the refrigerator.  In humid climates, it will get more moist the first day then quickly go towards moldy, so transfer earlier.  In dry climates, I hear it can get drier- in that case, maybe transfer to fridge earlier.  

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Coconut Flour Bread

Plain By: http://dawnsdailychocolate.blogspot.com/

Ingredients:

3/4 cup of coconut flour (sift)

1/2 cup of butter

6-7 whole eggs

1 pkt of stevia

1 tsp baking powder

I also added a little unsweetened almond breeze 1/4 c

1tbsp of Braggs apple cider vinegar (helps keep it moist)

**Note: on all the coconut flour websites it says for every 1/4 cup of flour - use 2 eggs. when they refer to liquid, they mean eggs. If it is a bit dry it says to add more liquid. That's why I use 7 eggs.

For a different flavor: use 12-13  packs of stevia and either 2 tbsp of cinnamon or Girhadeli's unsweetened chocolate powder and some crushed walnuts. 

I made some with: 2 tbsp of Girhadeli's and 1 tbsp of Maple extract and walnuts...Very Good!

For lemon Bread: use 12 stevia, 6 eggs, 2 tsp of baking powder, 1 tbsp of ea. vanilla and lemon extract, 3 tbsp of lemon juice, and about 2 tbsp of cream cheese.  
when done, after slicing, serve with cream cheese and blackberries on top - YUM!

this is the butter I use. I use it straight out of the fridge, it's soft.

I mix together in a food processor and put the eggs on the bottom, it mixes better that way.

Use Parchment paper to line the bottom of your pan. It will come out much easier that way.

Bake at 350 degrees for 40 minutes (maybe less), check with a toothpick

I used this coconut flour that I found at Henry's market - now becoming Sprouts.

http://coconutsecret.com/flour2.html It says refrigerate after opening, so be aware of that. 

It says 2 tbsp has 1 gm of sugar, 9 gm of carbs, 8 gms of Fiber. 

I measured 9 tbsp in 3/4 cup for the recipe. 

for the whole loaf

4 1/2 gms of sugar 

45 gms of carbs

40 gms of fiber

so if you slice the loaf into 12 slices = 2 slices per serving = 

each serving has: less than 1 gm of sugar, 8 carbs, 7 fiber

Lemon

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Zucchini and Cheese Coconut Flour Bread

made into muffins

Ingredients:

6 eggs

1/2 cup melted butter

3/4 cup coconut flour (sift)

pinch of salt

1 T. Braggs apple cider vinegar

1 t. baking soda

1 cup grated zucchini

1/2 cup shredded cheese

Instructions:

Preheat oven 350 degrees F.

Line loaf pan with parchment paper, or spray with Pam.

Put 6 whole eggs in bowl. Beat the eggs well until the yolks and whites are fully combined. 

(I use a food processor w/the dough attachment)

Add the 1/2 cup of melted butter, mix well again.

Add the 3/4 cup of coconut flour (sift) and the pinch of salt. Mix well again. Your batter will be fairly thick.

Add 1 T. of apple cider vinegar and 1 t. of baking soda. Mix again just until blended.

Add approximately one cup of grated zucchini.  I used one zucchini.

Add 1/2 cup of shredded cheese. 

mix the zucchini and cheese into the batter and then spread the batter evenly into the pan.

After the batter is spread into the pan, trim the excess paper evenly with the top of the pan.

Bake in preheated 350 degree oven for about 50 minutes. A toothpick inserted in the center will come out slightly moist, but with no batter adhering to it. The top will be slightly golden

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Coconut Flour Pumpkin Muffins

from: http://www.meandjorge.com/ but I changed it some to my taste

Ingredients:

1/2 Coconut Flour

1 1/2 tsp Cinnamon

1 tsp Baking Powder

1/4 tsp Pumpkin Pie Seasoning

1/4 tsp All Spice

1/4 tsp Nutmeg

pinch of Salt
1/4 tsp ground cloves

1/2 Cup Pumpkin Puree (NOT Pumpkin Pie filling!)

1/2 Cup Butter or coconut oil

6 Eggs

1 tsp Vanilla extract
1/4 cup of Joseph's or Nature's Hollow Sugar Free Maple Syrup
4-6 packs of stevia

*1/4 cup walnuts and Hershey's sugar free chocolate chips (optional)
Sweetened w/Maltitol

How To:

Mix wet ingredients together. Add all dry ingredients to sifter and sift into wet mixture, stirring as you go. 

Mix until lumps are gone. Add in nuts.

Grease muffin pan or use cups and fill 3/4 full.  Then add 3-4 chips on top of each.

Mine made 12 muffins. Bake 400 for around 20 minutes

To make them a little sweeter and special, try icing them (below).

Icing:

1/4 Cup Cream Cheese

*1 Tbsp Unsweetened Coconut Flakes (optional)

*1/2 tsp Stevia Sweetener 

1 tsp Vanilla Extract

*Finely chopped mint (optional)

If you make 12 cupcakes:

each one has; Sugar-1, Carbs-6, Fiber-4

Made into a loaf w/o the chips

Pumpkin bread w/cream cheese on top.

as muffins w/the icing on top.

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Coconut Flour "Tortillas"

From: http://dawnsdailychocolate.blogspot.com/

Servings: 1 tortilla

Preparation Time: 2 minutes

• 1 tablespoon coconut flour
• 1/16 teaspoon baking powder
• 2 egg whites (or, 3 tablespoons egg whites)
• 2 tablespoons water or coconut milk*
• coconut oil/butter

Mix the coconut flour and baking powder with the water (or milk) and egg whites.
Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).

Pour all the batter on a heated pan greased with coconut oil or butter (grease well).
Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.

Be very careful with this part: wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side.