Yes, I bought some too at Sprouts. I love coconut and this sounded great.
DH and I have been trying to do gluten-free, so I collect these recipes.
I haven't tried these, but here are 3 to try...let us know if they are worth sharing!:
Vanilla Cupcakes with Chocolate Frosting
From Elana's Pantry
½ cup coconut flour, sifted
½ teaspoon celtic sea salt
¼ teaspoon baking soda
6 eggs
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract
In a medium bowl, combine coconut flour, salt and baking soda
In a small bowl, blend together eggs, grapeseed oil, agave and vanilla. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth. Pour batter into well oiled muffin pan.
Bake at 350° for 20 minutes. Cool completely and top with chocolate frosting.
Makes 12 cupcakes
Coconut Flour Pie Crust
http://healthnutnation.com/2013/01/24/indulge-70-grain-free-desserts/
Yields 1 crust
This Paleo pie crust is a fantastic and delicious alternative to the traditional pie crust grandma used to make.
Ingredients
2 tbsp extra virgin coconut oil, (30 mL)
1 tbsp raw honey, (15 mL)
2 large eggs
¼ cup + 2 tbsp coconut flour, sifted, (90 mL)
1/8 tsp salt, (0.5 mL)
Instructions
Preheat oven to 350°F (177°C).
In a medium bowl, cream the coconut oil and honey until smooth and well mixed.
Add eggs and mix until smooth.
Add coconut flour and salt and mix until well incorporated.
Press the dough mixture into a pie dish, or tart dish.
Bake for 10 minutes or until done.
Note that you PRESS the dough into the pie plate. This is not a crust that can be rolled.Chocolate Chip Cookies (gluten free)
Healthnutnation.com
Yields 24
These chewy chocolate chip cookies will rival any wheat flour cookie out there!
Dry ingredients
3/4 + 2 Tbs. brown rice flour (recommend Arrowhead Mills)
1/4 c. coconut flour (recommend Let’s Do Organic)
1/2 tsp. salt
1/2 tsp baking soda
Wet Ingredients
7 Tbs. coconut oil
3/4 cup coconut sugar
1 egg
1 1/2 tsp. vanilla
Last but not least
1 cup chocolate chips (recommend Ghiradelli dark)
Instructions
In a mixing bowl, cream oil and sugar together until it spreads out and sticks to the side of the bowl. Add egg and vanilla and continue to mix until well combined.
Using the *scoop and sweep method, measure coconut flour into measuring cup and level off with the back of a knife.
Sift dry ingredients into a separate bowl.
Add dry ingredients to wet ingredients and beat until combined.
Stir in chocolate chips.
Refrigerate for 15 minutes (this helps coconut flour to absorb moisture).
Preheat oven to 375° F.
Line cookie sheets with parchment paper or Silpat.
Using a 1 1/2″ scoop (or a spoon) scoop onto cookie sheet, leaving 2″ of space between each cookie.
Bake for 8-10 minutes or until slightly golden.
Remove from oven, let sit on pan until they can easily be removed to a cooling rack.
Notes
*The “scoop and sweep” method is simply putting the measuring cup into the bag of flour and scooping it into the cup. The “sweep” part is leveling it off with the back of a knife. How you measure any flour matters, however coconut sugar is the most persnickety!
