With the advent of previously unprecedented variety on the shelves, the hostesses' cookbooks were replenished with new, very tempting recipes. And increasingly, for baking, they choose not the usual wheat, but coconut flour. With its use, even ordinary dishes acquire a new taste “sound”, making the table more refined and varied.
What is good coconut flour
It would seem, why change the familiar to something unknown, risking the taste of the ultimate culinary masterpiece? Everyone knows that an unsuccessful combination of products can “kill” a dish that you have prepared many times, and which all family eaters have come to love. Meanwhile, culinary experts are willing to take risks, and increasingly coconut flour flashes in shopping lists. Recipes from it are already quite numerous. It is replaced by all other varieties of flour for cookies, cakes and cakes, as well as for ordinary bread, which with it becomes special and original. This is due to the fact that coconut flour is much more useful than others. Firstly, it is rich in vitamins, including vitamin D, due to the lack of which everyone suffers in winter. Secondly, it contains a tremendous amount of magnesium with potassium, and in easily digestible form. As a result, baking, which includes coconut flour, helps to normalize metabolism, improves and improves digestion, rejuvenates the skin and significantly reduces the likelihood of clogging of blood vessels.
Coconut Flour: How to Make
The attractiveness of the product is significantly reduced by its price. In addition, it is far from always possible to buy it. To make up for this shortcoming, the people have developed a method by which coconut flour can be made independently without difficulty. It costs much cheaper and becomes quite affordable: chips are sold in almost every supermarket. The "production" algorithm is as follows.
- Chips are poured with a quadruple volume of water and set aside for 4 hours.
- It is brought to uniformity with a blender or combine.
- The mass through cheesecloth is diligently squeezed out of the liquid, which is coconut milk. It can be used in many tempting dishes.
- The squeezed mass is distributed on the oven sheet and put in the oven, brought up to 90 gr. to dry.
It remains only to grind the workpiece to a state of flour.
Berry Cupcakes
One of the best recipes that uses coconut flour is very easy to use and gives excellent results. A bowl of flour itself, a spoonful of soda and half salt are mixed in a bowl. In another bowl, half a glass of honey is beaten with six eggs with the gradual introduction of a glass of coconut milk and, if desired, 3 tablespoons of vanilla extract. Both masses are combined, a glass of blueberries or raspberries intervenes in them, and the dough is distributed according to tins covered with paper cups. Forty minutes of baking, and dessert for tea is ready.
Banana casserole
It can be a wonderful breakfast, or it can act as a pleasant addition to evening tea. In a bowl, half a teaspoon of baking powder, a third glass of coconut flakes, coconut flour (four tablespoons) and cinnamon, taken to taste, are combined. Four bananas are kneading separately, and then beat with the same number of eggs. A dry mixture is added plus half a glass of any chopped nuts. The mass is poured into a form oiled with oil (preferably coconut), and baked from 20 minutes to half an hour, until the piercing with a toothpick gives a dry skewer. For more seductiveness, the finished casserole is poured with melted chocolate and sprinkled with coconut.
Gourmet cookies
Perhaps no home can do without baking. Each housewife seeks to please members of her family with something tasty and non-standard. These dishes, of course, include coconut cookies. For him, first of all, you need to combine - without using mechanical kitchen appliances - a bag of baking powder, two tablespoons of powdered sugar (sugar substitution is unacceptable), half a glass of coconut flour (for pedants - 120 grams) and 20 g of coconut flakes. Do not forget to pour a pinch of salt, not a single dough should do without it. A little more than half a packet of butter (150 g) is cooled and finely chopped. Pieces are poured into a dry mixture; the dough is kneaded - like ordinary shortbread, only coconut flour. It turns out to be extremely gentle, so you need to knead lovingly and slowly. A third of the hour, the workpiece stands in the refrigerator; during this time, the oven will just have time to warm up to 165 Celsius. Without waiting until the dough reaches room temperature, cookies are formed from it, again, without the use of a rolling pin. It will be baked for about a quarter of an hour; a sign of readiness can be considered an even golden surface.
Ready-made cookies can be eaten like this, or you can enrich it with icing with candied fruits or chocolate crust.