Coconut flour is a versatile ingredient, highly used for the preparation of cakes, biscuits, spoon desserts and exotic-flavored dishes.
Everyone generally knows the version of rapé coconut flour, or coarsely grated; it is perhaps less the people who know the existence of the fine ground version, or as they say in the jargon "fine flour", of coconut flour.
Both are easily available on the market, especially grated coconut flour, and go very well, thus perfectly adapting to the celiac diet, with almond flour or rice flour .
Here are some suggestions for simple and quick recipes to prepare ; for the choice of industrially packaged products, where doubts arise about the presence or absence of gluten, therefore from cream of tartar to vanillin, it is always worth paying attention to the label: to be suitable it can carry the word "gluten-free" on the package or crossed ear symbol or be in the AIC handbook.
Soft coconut cake
Ingredients
> 2 eggs;
> 150 ml of almond milk;
> 1 sachet of vanillin;
> 100gr of grated coconut;
> 50 grams of almond flour;
> 50 grams of rice flour;
> 200 g of whole cane sugar;
> 1 pinch of salt;
> 1/2 sachet baking powder based on cream of tartar;
> 100 ml of sunflower or corn oil.
Preparation
Whisk the egg yolks with the sugar in a large bowl, then add the flour, the cream of tartar, and, gradually and always stirring, the almond milk and the oil. Finally gently incorporate the two whipped egg whites with a pinch of salt.
Bake at 165 ° C for about half an hour, checking and possibly lowering the temperature slightly after the first ten minutes.
With coconut flour, try also to make butter
Ugly but good with coconut
Ingredients
> 4 egg whites;
> 200 g of coconut flour;
> 20 grams of almond flour;
> a pinch of vanilla powder;
> a pinch of salt;
> 150 grams whole brown sugar.
Preparation
Put the egg whites, sugar and salt in a bowl in a bain-marie, then beat everything with the electric whisk for about ten minutes.
Remove the mixture from the stoves when the egg whites are well swollen, then add the almond flour, vanilla and coconut flour, stirring gently from bottom to top.
Heat the oven to 140 ° C; with the help of a spoon form small mounds. Then bake for about an hour, checking from time to time to prevent the delicate biscuits from darkening.
Crêpes with coconut
Ingredients
> 100 g of fine powdered coconut flour;
> 120 g of rice flour;
> 300 ml of coconut or almond milk;
> extra virgin olive oil.
To stuff
Hazelnut cream, coconut flakes to taste
Preparation
Take a bowl, add the coconut flour, rice flour and salt, stirring well. With a whisk, pour in the milk and a tablespoon of extra virgin olive oil.
Work until you get a smooth batter, which you will then leave to rest in the refrigerator for about half an hour. After the indicated time, take a non-stick frying pan about 10/12 cm in diameter, lightly oil it with oil and, when it is hot, pour in half a ladle of the mixture.
Cook two minutes on each side. Then stuff each crepe with hazelnut cream, fan it and spread a sprinkle of coconut flakes, even better if fresh.
