So I've started baking....
I'm not a baker. However, I've found some inspiration lately in that I want to have more healthy options available for my kids (and for me too), plus I've got a HUGE bag of coconut flour and needed some more ideas as to what I can use it in. Therefore I did what all good mums do when in need of some inspiration and headed over to Pinterest! haha.
As it turns out, there are hundreds of recipes you can use that contain coconut flour - BONUS!
Apart from not being a baker, I'm also not one to follow recipe rules... I know, it could lead to culinary disaster, but I like to tweak and change things to suit my tastes and ingredients. For example, if a recipe has sugar in it, I'll often try to substitute with some apple puree, honey or Stevia.
The first thing I decided I wanted to make using my coconut flour was some banana bread. I've made it with almond meal as the 'flour' base and it's absolutely delicious, but I have run out of almond meal, hence my search for coconut flour.
Here is what I came up with by combining a few recipes together and making my own version.
Verdict - ABSOLUTELY DELICIOUS!! And totally moist! Coconut flour can be known to dry things out rather easily, but this bread turned out perfectly. Apparently the use of eggs and coconut flour goes a loooong way to success.
- 2 Large Ripe Bananas
- 3 Eggs
- 2 Pitted Dates
- 1 Tsp Vanilla Extract
- 30ml Coconut Oil (or Butter), softened
- 1 Tsp Baking Powder
- 1/2 Tsp Cinnamon
- 1/4 Cup Coconut Flour
- 1 Tbsp Chia Seeds
- Fresh Blueberries
- Fresh (or Frozen) Raspberries
- Preheat your oven to 180 C fan forced.
- Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder into a blender or food processor and blend until creamy and combined.
- Add the coconut flour and chia seeds and mix through.
- Rest for 10 minutes to allow the chia and coconut flour to expand.
- Add blueberries and mix in.
- Lightly oil one normal size loaf tin (or two mini ones like I did) - I used Olive Oil Spray.
- Spoon batter into the tin and top with raspberries before baking.
- Bake for 50 – 55 minutes if using one large tin or around 35 minutes if using the smaller tins (a skewer inserted into the centre should come out dry).
- Cover the top with foil if over-browning.
- Remove from the oven and allow to cool before turning out the loaf.
- Keeps in the fridge covered for up to 1 week and freezes great too.
- Note: It tastes and smells so good, try not to eat it all in one sitting!!