Tag: coconut flour

Coconut Flour and Buck wheat Chocolate chip cookies:

May 17, 2020

In my earlier posts I have discussed regarding homemade coconut flour as well as  eggless coconut flour cookie with chocolate chip.

One thing we must keep in our minds while using coconut flour is, do not underestimate its absorption power by seeing its light and airy texture. It absorbs moisture like a sponge. What I learnt from my previous experience is, it needs almost equal amount of moisture content as flour volume.

Here I have tried with egg as well as without egg by adding  flax gel as an egg replacer, mainly because of its gel like texture. Coconut flour does not have any holding capacity, so thought of using flax gel.

In this experiment I have taken equal amount of coconut flour and buck wheat flour ( I did try with millet flour as well)  it did absorb the liquid, swell and gave me Eleven  cookies 😊 More than everything, this was interesting!! Baking Coconut Flour by adding millet/ buck wheat flour . This was a little experiment, and the results were not bad at all! I got the big thumbs up from my twins.

Let us see the procedure for With Egg Version –

Ingredients:

Coconut flour – ½ cup

Millet/ Buck wheat flour – ½ cup

Choco chip – ¼ to ½ cup

Pink salt – ¼ teaspoon ( you can use normal salt as well)

Cinnamon powder – ½ tsp

Cooking soda  + baking powder – ¼ tsp ( 1/8th  tsp  each)

Eggs – 2

Ghee – 2 tablespoons

Vanilla – ½  teaspoon

Organic Natural brown sugar – ½ cup (you can use normal sugar or jaggery as well)

Method:

-take one bowl, add all the dry ingredients: Both the flours, salt, cinnamon powder, cooking soda, baking powder and Choco chip. Mix everything and keep it aside.

-Beat the egg , add vanilla, sugar, and ghee. Beat everything until you see a bubbly texture.

– Pour wet mix into dry ingredient and fold everything and prepare a dough. It would be sticky and wet.

-Keep this in a refrigerator at least for a half an hour. By this time, coconut flour would absorb the moisture and batter would be perfect to scoop out.

-Pre heat oven at 170 °C. Line the baking tray with the butter paper.

-Scoop out the mix by using ice cream scooper and arrange in a lined baking tray.

-Bake this in a pre-heated oven for 15 to 20 minutes.

-Do not touch while removing, it will be incredibly soft. Remove the tray and cool as it is.

-After cooling, it will harden a bit. After it cools down completely, store it in an airtight container.

– These cookies are slightly crunchier at outer circle, soft and chewy at the centre.

– It becomes a little harder and firmer the next day .

For Without Egg Version:

For Egg less version, please use any egg replacer or 

Flax gel: The basic ratio is 2 ½ tsp of flax seed powder and three tablespoons of  hot water  and then you simply whisk in the mixture until it becomes gelatinous  to replace one egg.

-Here, after mixing the wet and dry mixture, you can directly proceed to baking. No need to keep it in the fridge. Dough is less liquid, compared to the with egg version.

-Cookies turn out much more heavy and crunchier than the with egg version. Does not spread while baking. It holds the shape very nicely.

Eggless Coconut Flour Choco chip cookies:

March 21, 2018

In my last post I have discussed regarding homemade coconut flour. Previously I did try one recipe from coconut residue (without drying and making flour), but this is my first trial or recipe after making the flour, and I am really exited and happy.

One thing we must keep in our minds while using coconut flour is, don’t under estimate its absorption power by seeing its light and airy texture. It absorbs moisture like a sponge. What I learnt from this experience is, it needs almost equal amount of moisture content as flour volume.

Here I have taken flax gel as an egg replacer, mainly because of its gel like texture. Coconut flour doesn’t have any holding capacity, so thought of using flax gel.

In this experiment I have taken half cup of coconut flour and it did absorb the liquid, swell and gave me 9 cookies . More than everything, this was interesting!! Chocolate Chip Coconut Flour Cookie. This was a little experiment, and the results were not bad at all! I got the big thumbs up from my twins 😀

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Let us see the procedure-

Ingredients:

Coconut flour – ½ cup

Flax gel – ½ cup

Ghee or Oil – 1 table spoon

Choco chip – ¼ cup

Organic Natural brown sugar – ½ cup (you can use normal sugar as well)

Sea salt – ½ tea spoon

Vanilla – 1 tea spoon

Method:

– How to make flax gel: Take 2 tsp of flax seed, make powder. Put this powder in thick bottomed small pan, add one cup of water and boil until it is thick, slimy and reduced to almost half.

-Pre heat oven at 170 °C. Line the baking tray with the butter paper.

-Take one glass bowl, put flour, sugar, salt crystals, ghee, flax gel, vanilla and mix. Dough will be little wet. Mix in Choco chip and mix once more.

Ribbet collage 1

-Scoop out the mix by using ice cream scooper and arrange in a lined baking tray.

-Bake this in a pre-heated oven for 15 to 20 minutes.

Ribbet collage 2

-Don’t touch while removing, it will be very soft. Remove the tray and cool as it is.

-After cooling, it will harden a bit. After it cools down completely, store it in an air tight container.

– These cookies are slightly crunchier at outer circle, soft and chewy at the centre.

– It becomes a little more harder and firm the next day .

 

How to make Coconut Milk and Flour at Home:

March 19, 2018

If you are a person, who extracts coconut milk for kheer/ payasam like me, it is best suited for you.

Coconut flour is rich in fibre, low in calorie as well as carbohydrate, gluten free and very popular in flour less or grain free baking.

From past two years I am experimenting with various home made healthy flours and last week when I extracted milk from couple of fresh coconuts, I wanted to try this and proceeded.

Method:

First, we will see the Procedure for Coconut Milk Extraction:

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Ingredients:

Fresh coconut– 1 or 2

Water – 3 cups

Strainer – to extract the milk.

Procedure:

-Grate the coconut and collect the gratings. (If you are using some frozen fresh gratings, you can thaw and proceed).

-Next is a coconut milk extraction:

-Take fresh gratings, put one cup of water and grind into smooth paste and extract milk through sieve. This milk is a thick milk.

Ribbet collage 2

-Now once again take roughage of the coconut, put one more cup of water and grind, sieve the paste and it is our second extraction of milk.

-Repeat the process and take out a third extraction as well and Collect the roughage and it is the Raw material what we need to make coconut flour.

 

Now we will see how to make coconut Flour:

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Now you will know, what is coconut flour?

It is nothing but dried form of this roughage that we have, after the extraction of coconut milk.

Take a dry towel, spread this roughage and air dry in a shaded place for a couple of days. That is it.

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Your coconut flour is ready to use. When it has dried, it will be very dry and airy. It will appear like small beads.

 

 

 

Energy cake:

December 25, 2017

This energy filled cake has millets, oats, coconut flour. Usually after extracting coconut milk from the fresh coconut, the residue that remains will go into the trash. Coconut residue is very high in fibre. It is much healthier than wheat bran or oats bran. I usually collect this residue, after extracting the milk for any south Indian kheer, and use it in my baking as it is, by storing it under refrigeration for a couple of days.

This energy bar is a little softer than a normal crunchy bar. So, I named it as Energy cake. Shelf life is any where between 2 to 3 days at room temperature, Up to 10 days under refrigeration. If it was under refrigeration, please re-heat to get soft texture.

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Ingredients:

Oats – 1 cup

Mix millet flour – 1 cup

Coconut residue – ¾ to 1 cup (You can use coconut flour or desiccated coconut as well)

Brown Sugar – ¾ cup

Butter – 100 grams

Honey – 2 table spoons

Milk – ¼ cup

Cooking soda – ½ tea spoon

Vanilla essence – 1 tea spoon

Choco chip and almond flakes – to garnish

Method:

-Pre-heat oven, line a baking tray.

-In one bowl, combine oats, 2 flours and mix thoroughly.

Ribbet collage 1

-Take one sauce pan, heat butter and sugar. When sugar melts, switch off.

-Add in honey, milk,vanilla and cooking soda and mix.

-Pour the frothy wet mixture over oat and flour mixture and fold the batter.

Ribbet collage 2

-Batter will be a little thick and heavy. Pour the mixture and spread evenly on a lined baking tray.

-Garnish with Choco chips and almond flakes and press a little.

Ribbet collage 3

-Bake this in a pre-heated oven at 180 C for about 25 to 30 minutes or until done.

-Cool, cut into pieces and serve as a snack or a breakfast bar.