Coconut flour. It’s good for you. Very good for you. But, without a recipe to follow it an be hard to master. (I know: the first muffins I baked exploded)
There’s a wonderful site from the Coconut Mama where she collates the best coconut flour recipes she finds. You can look through here.
I’ve had a go at Primally Inspired’s Lemon Loaf, my slightly edited recipe below, or you can see the original one on their site, along with the recipe for lemon glaze.
Makes 1 loaf
Prep time – 10 mins
Cook time – 40 mins
- 4 x eggs
- 2 x lemons – juiced, and the zest
- 1 x cup soya milk
- 2/3 x cup coconut flour
- 2 x tsp vanilla essence
- 1/4 x cup coconut oil
- 1 x tsp baking powder
- 1/4 x cup agave syrup
- 1/4 x tsp rock salt
Grease a loaf tin and pre-heat the over to 170 degrees
In a mixing bowl, beat the eggs.
Add the lemon zest, lemon juice, vanilla extract, agave syrup, salt and baking powder
Melt the coconut oil, then add.
Add the coconut flour.
Mix, adding milk as you go. Keep adding until the mix is a wet cake-y type mix.
Pour into the greased loaf tin.
Pop in the oven and cook for approx. 40 mins.
When the loaf is ready, leave to cool down. Serve when room temperature and store in the fridge if you’re not a gannet and can save some for another day. (We weren’t).
Make cup of tea(s) stat, sit back, eat, and go “mmmm”.