I’m always a little sceptical about ‘healthy’ baking, it doesn’t quite have the same rich, sweetness that we all seem to crave. However after hearing a lot about the benefits of using coconut flour in recipes I decided to give it a go, and the result was extremely successful!
Coconut flour is one of the healthiest flours available, it’s tricky to work with but rewarding in the right recipes!
It’s rich in protein, high in fibre and as it is not a grain based flour it’s also low in carbs. As it’s a natural byproduct of coconut milk production it contains medium chain saturated fatty acids (i.e. the good type of fat) which gets used for energy not stored as fat and also improves metabolism. Coconut flour is also a great source of manganese which supports bone health, nervous system function and helps maintain optimum blood sugar levels.
Coconut flour is extraordinarily absorbent so a little goes a long way. The key is to add adequate liquid and lots of eggs to act as a binder to prevent a dry or crumbly result. It is a unique gluten-free flour with a different composition to your standard grain-based flour meaning that there is no straight forward substitute for it. (I’d recommend trying out a few ‘tried and tested’ recipes before experimenting with it yourself).
1 cup coconut flour
1 tsp bicarbonate of soda
2 tbsp vanilla essence
2 tbsp honey
1/2 cup coconut oil (vegetable oil can also be used)
3 bananas (mashed)
1 1/2 cups chocolate chips
- Preheat oven to 180 degrees (C)
- In a bowl combine the mashed bananas, eggs, vanilla, honey and coconut oil.
- Add the coconut flour and bicarbonate of soda and incorporate.
- Fold in the chocolate chips.
- Spoon the cookie dough onto a prepared baking tray (I use greased proof paper, but greasing the tray itself will also work). These cookies won’t spread out or rise once baked so I use a spoon to flatten the tops before baking.
- Bake in the oven for 12-15 minutes
Happy baking ! x