Friday, February 27, 2009

add fibre, protein and flavour...
Coconut flour is made from ground coconut meat and is an excellent high-fibre, gluten free alternative to wheat. In fact it has the highest fibre content of any flour. The very low concentration of digestible carbohydrates in coconut flour makes it an excellent choice for those who must restrict their carbohydrate intake. Coconut flour can be used to make breads, cakes, pies, and other baked goods.

Ingredients -
4 eggs
1/2 cup maple syrup
1/2 cup coconut oil
3 ripe bananas (mashed)
1/2 tsp vanilla essence
1/2 cup coconut milk
1/3 cup chopped dates
1 cup coconut flour
1/2 cup almond meal
1 pinch sea salt
1/2 tsp low allergy baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/4 cup choped walnuts
Method -
Pre heat oven to 170°. Combine eggs, maple syrup, vanilla, oil and coconut milk together and blend. Add mashed banana and dates and blend lightly so as not to fully puree the dates and bananas. In a mixing bowl combine coconut flour, almond meal, spices and baking powder. Mix well. Add blended wet ingredients to the dry mix and stir thoroughly. Fold in the chopped walnuts. Spoon mixture into a loaf tin greased well with coconut oil. Bake in 160° - 170° oven for 60-90 mins until cooked through. Allow to cool for 20 mins before sliding a knife around edge of tin and turning out onto a wire rack to finish cooling. Allow to cool completely before storing in an airtight container.

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