To think ALL coconut flour recipes are disgusting?

[BravoHopeful]

I'm hoping you're all going to shout me down with detailed recipes of delicious coconut flour cakes, biscuits and buns.

But I doubt it. I have tried LOADS of recipes and they all end up either dry or disgusting, usually both.

I still have one packet of the stuff left. Willing to try one last time if you think IABU ...

YANBU. I've tried a couple of recipes and they results have been dry and tooth breakingly hard.

Nah. We found this one really lush. You will have to buy psyllium husks though. Don't do as I did and buy a huge bag though, as you only need a spoonful per batch.

powerhungry.com/2014/03/vegan-coconut-flour-vanilla-cupcakes-grain-free-gluten-free-dairy-free-nut-free-egg-free/

If it's unopened, donate to the foodbank.

Gluten free flour is fine in cakes. I've used gram flour and potato flour successfully in savoury dishes.

I don't get the recent love of anything containing coconut.

I haven't tried coconut flour but came on to say buckwheat flour is utterly vile. I tried making pancakes with it and they were inedible.

I quite like it. But you do need more liquid. Quite a lot. But it doesn't do the job of actual flour.

I've made these, and they're delicious (not sure where I got the recipe from)

Low-Carb Blueberry muffins
Ingredients
3 extra large organic eggs
1/4 cup = 60 ml organic heavy cream
1/3 cup = 80 ml = 70 g erythritol crystals
5 tablespoons = 75 ml = 37 g organic coconut flour
1/2 cup = 120 ml frozen organic blueberries
Directions
1.Preheat the oven to 350 °F (175 °C).
2.Line a muffin pan with paper liners.
3.In a large bowl, whisk together eggs, cream and erythritol until well mixed.
4.Mix in coconut flour and beat until smooth. Leave for 5 minutes for batter to thicken.
5.Stir in blueberries; divide between cake case.
6.Bake for 25-30 minutes.

Coconut flour needs a LOT more liquid - you can't just replace it like for like with normal flour. Also, it tastes like coconut, so if you don't like coconut it's not really a goer!

I'm not really a fan of it myself, it's more of a powder than a flour and it just soaks up moisture and I don't particularly like the taste. But I've used it in baking and had acceptable results.

I wouldn't give it to the food bank. I don't think it will be that useful to them.

Bleurgh. Been experimenting making a paleo cake for a friend using coconut flour.
Being an accomplished baker, I was shocked to find that I had made what amounted to a 3" high, weirdly textured chocolate omelette. Even when covered in coconut cream / chocolate ganache it was disgusting, only slightly less so.
All sorts of gluten free flour make gorgeous fluffy gluten free cakes.

I think it's probably marketing trying to get rid of all that coconut pulp after the increase in coconut oil recently

One thing I do like with coconut flour though is a low-carb 'cheesecake' - I don't have a recipe per se as my gym instructor told me about it, but it's yummy and you basically:

• Finely chop/grind up nuts (almonds ideally but any will do) and compact them into the base of a pie dish.
• Stir coconut flour and your choice of sweetener (stevia/honey/maple syrup/sugar) into Greek yoghurt (Total is best but whatever you have). Stir a spoonful of flour in at a time, until you have reached a consistency that is ever so slightly wetter than cheesecake.
• Spread the mix over the nut base.
• Top with your choice of fruit.
• Leave to set in the fridge for an hour or so.

You can mix the fruit into the 'cheese' topping if you prefer, obviously.

I was shocked to find that I had made what amounted to a 3" high, weirdly textured chocolate omelette.

Yes, exactly :) I don't think the food bank would thank me for it.

Not sure I can bring myself to buy yet another expensive ingredient like psyllium husks or erythritol crystals in order to try and use up this inedible foodstuff.

But I am going to try the blueberry muffins, only using evil sugar instead of erythritol. And chocolate chips instead of blueberries in half of them (DS1 won't eat blueberries ....) I will report back tomorrow ....

You must make sure you either follow recipes to the letter and/or convert them properly.

I converted a regular pound cake recipe to make chocolate cupcakes with coconut flour and they were delicious! I filled them with nutella and they were really moist, with a lively light but chewy texture. I'm definitely going to make more.

Instead of 8oz of regular flour in a cupcake batch I used 2.5 Oz of coconut flour. I also added an ADDITIONAL 5 eggs- so 9 eggs all together instead of 4.

Cream together 8oz sugar and 8oz marg or butter, add 9 eggs and then fold in 2.5oz of coconut flour and cocoa powder mixed into a paste with warm water. Bake at about 170 until done.

You can make quite resonable pancakes with coconut flour, they won't be as thin as crepes, but they are still really nice. I used the recipe on the back of the pack:

www.ocado.com/webshop/product/Biona-Organic-Coconut-Flour/202051011

I omitted the syrup and I used coconut milk.

Agreed. I tried and gave up.

YANBU

Awful taste, awful texture. But worst of all is its bum breaking capabilities. It's VERY high in fibre and I was once tied to the toilet after eating the spoils of another attempt at baking with this stuff. It was agony.

I don't mind it but agree that you need far less than normal flour. I once tried to make pancakes with coconut flour, liberally poured it in with my eggs and milk and stirred it up into what looked like cement.

Try it in Sri Lankan 'hoppers'

Excited - 9 egg poundcake recipe sounds intriguing. Can you tell me the quantities of all the ingredients?

Mitzi - fibre overload experience sounds dreadful.

Merly - what are Sri Lankan hoppers? Do you have a recipe?

I could try pancakes I suppose. The ones I do currently are v popular with kids (just using ordinary gf flour) so not sure I want to fiddle about with that.

A 9 egg cake is an omelette isn't it?

I've been making a rather fabulous mug cake with coconut flour, but I substitute some of it with desiccated coconut which seems to add more moisture.

FeralBeryl - can you share your mug cake recipe? I also have an unused pack of desiccated coconut so that sounds v. useful!

This is the one, I add a fair bit more sweetener (use Canderel as the stevia is too bitter ) and have a handful of blueberries with it and a dollop of double cream

Oh and I use a squirt of lemon juice rather than the vinegar-it's only to activate the bicarbonate so does the same job

This is best made the night before as it needs to rise.

Ingredients
Yeast mixture:
2 tsp yeast (packet), 1 tbsp sugar, splash of tepid water

4 cups rice/coconut flour
1 cup lukewarm water + 1 cup lukewarm beer (or 2 water is nicer IMO)
1 13 oz can of coconut milk + 1/2 can of lukewarm water
2 tbsp sugar
t tbsp oil
salt to taste

Method
Mix the ingredients for the yeast mixture and leave for 15 minutes until frothy.
Put the rice/coconut flour into a large bowl and add the yeast mixture. Next add the lukewarm water. Mix well. Cover the bowl with a wet cloth or plastic wrap and leave for about eight hours in a warm place. The batter should rise to double the original amount.

Finally before preparation add 3/4 of the (coconut milk with water) and 2 tbsp sugar and stir well. If more liquid is needed, add the remaining of the coconut milk little by little. The batter should be thinner than a pancake batter. Add salt to taste.

Heat a small wok on medium. When hot rub the pan thoroughly with an oiled-cloth. Add about 2tbsp of the batter to the pan and turn the pan in a circular motion so that the batter sticks to the sides of the pan.

Cover with a lid and cook for about a minute under low-medium heat. Use a butter knife to loosen the edges of the hopper and serve hot.

thecoconutmama.com/
Try this site she has many tried and tested recipes and tells why you need to do things differently.