|Homemade is Always Better.
Coconut flour available at the grocery stores is not only over priced but contains artificial preservatives and additives to increase its shelf-life. This, and the fact that it has a lot of sweetening agents added to it makes homemade coconut flour a better alternative.
Coconut flour is an excellent replacement to wheat flour when it comes to baking delights like pancakes, cookies, and muffins, to name a few. It provides a light and fluffy texture to the baked goods.
It is noteworthy that baked goodies made from coconut flour are gluten-free, and is thus popular among those who are on grain-restrictive diet. It is high on fiber and protein content as well as healthy fats like lauric acid.
Grocery stores provide easy access to canned coconut flour in the market. The downside of these products being that they are sometimes overpriced. So, save money by following these easy and hassle free steps to make coconut flour at home.
- Coconut flakes or shreds
- A nut milk bag or cheesecloth
- Microwave oven
- Food Processor/Grinder
Step 1: Take the coconut flakes or shreds in a deep vessel.
Step 2: Add enough water to cover the flakes or shreds.
Step 3: Leave the vessel aside to soak for at least two hours.
Step 4: Put the contents of the vessel into a food processor and blend well to make a smooth and thick paste. You may also use desiccated coconut with milk to prepare this mixture.
Step 5: Place the mixture in a nut milk bag or a cheesecloth, and squeeze hard to extract the moisture in a bowl. Squeeze hard enough so that the leftovers in the nut milk bag or cheesecloth are very dry.
Step 6: Remove the leftovers or coconut fibers from the nut milk bag or cheesecloth and spread them in a baking tray. Heat it at around 200 degrees in a microwave until completely dry. If you want to make raw coconut flour then skip this step as heating the coconut hampers with the nutrient content.
Step 7: Cool the coconut fibers in a dry place, and then grind it to a rough or fine powder as per your recipe demands. Your coconut flour is ready to be used!
Not enough time to soak the flakes?
Option 1: Use fresh coconut or coconut pulp instead of the flakes. Grind the coconut meat and follow the instructions from step 4 onwards.
Option 2: Bring some water to a boil and then add coconut flakes to it. Allow it to cook on medium heat for a few minutes. Watch the flakes gain water and swell.
Easy Recipes Using Coconut Flour
Coconut Flour Pancakes
- 4 eggs
- 1 cup vanilla milk
- ½ cup of coconut flour
- 1 tbsp honey
- 1 tsp of baking soda
- ¼ tsp sea salt
- Coconut oil or margarine for frying
- Take the egg whites and yolks in a bowl along with the vanilla milk and whip it until thick. Set it aside.
- Mix the coconut flour with the baking soda, sea salt, and honey in a larger bowl.
- Now, slowly pour the whipped egg and milk mixture into the flour, and mix evenly to get a smooth batter that can be ladled.
- Heat a pan on a low flame. Then, grease it with coconut oil or margarine.
- Carefully ladle 2-3 tablespoon of the mixture on the pan and spread evenly.
- Fry on both sides until golden brown.
- Garnish it with chopped almonds, and serve with flavored yogurt and maple syrup on the side.
- 2 eggs
- ¾ cup of coconut flour
- ½ a cup of coconut oil or margarine
- 2 tbsp honey
- ¼ tsp sea salt
- Whisk the eggs, margarine, honey, and sea salt together in a bowl.
- Mix the coconut flour into the mixture and knead a soft dough.
- Spread the dough evenly on a pie pan of about 9".
- Place the pan inside a preheated oven (about 350 degrees) and bake for around 15 minutes.
- Your gluten-free crust is ready for your favorite variant of pie.
This preparation is good enough for immediate use. If you still wish to store the leftovers, then use a clean airtight container to store and refrigerate them up to a few days.