Monday, January 19, 2015

Coconut Blueberry Muffin Loaf!

Coconut flour... smells awesome, I love coconut...but as a flour, not a huge fan. It is such a pain to work with and unless you have about a dozen eggs lying around, you can forget about it! Its a decent substitute for regular flour I suppose for those who can't have regular flour but honestly if you don't have to, I wouldn't bother. 

Why so negative? Well because coconut flour is like a huge sponge when it comes in contact with liquids, it'll suck it all dry so in order to compensate, you add an obnoxious amount of eggs and liquids to the batter and even then you're still left with somewhat of a doughy "batter." For example, this recipe, normally a muffin batter is somewhat runny not as runny as cake but less so than cookie dough, this looked like cookie dough when I was done. It was ONE cup of flour and twice the amount of liquid. 

I suppose it comes with some nutritional benefits that regular flour doesn't offer like extra fiber and lower in carbs and whatever you make will undoubtedly come with more protein from all the eggs you had to use. Try everything once right? I just wished my mom hadn't bought such a huge bag of it not knowing what it was...her English is very limited and she read "coconut" and thought it was like coconut milk powder or something and bought the Costco 4lb bag. At the rate of ONE cup at a time, I fear we may never see the end of it...

The loaf is very dense and still somewhat on the dry side but not so much that its not good. Minus all that, this still turned out rather well in terms of taste, not bad for my first go at playing with coconut flour. The blueberries were a bit lost in there so its may not be a bad idea to cook the blueberries with roughly 1/4 cup of sugar for just a tad before adding to the batter so that some of that natural blueberry flavor can come out. I might even consider adding a bit of lemon zest to it as well (a couple of changes for next time around...I do have 4lbs to work with!).

Coconut Blueberry Muffin Loaf
Recipe from Nutiva Coconut Flour

Ingredients:
  • 1 cup coconut flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 cup + 2 tbsp raw honey (I ran short of honey so I continued with 2 tbsp of corn syrup; maple syrup and agave might be other options as well)
  • 1 cup coconut milk ( I ran 1/4 cup short of coconut milk and add in 1/4 cup of soy milk)
  • 6 eggs
  • 4 tbsp coconut oil, melted (I didn't have any coconut oil around so I used mainly coconut butter and about 1 -2 tbsp of olive oil)
  • 4 tsp vanilla extract
  • 1 cup fresh blueberries 
  • 4 tbsp Chia seeds (optional
Procedures:
  1. Sift flour, salt, and baking soda together in a bowl
  2. In a separate bowl or blender, whisk together honey, coconut milk, eggs, coconut oil, and vanilla
  3. Gently stir wet ingredients into dry ingredients (mix in chia seeds at this stage)
  4. Fold in blueberries and pour batter into muffin or loaf tin.
  5. Bake for 25 minutes via muffin tins, approximately 30 minutes in a loaf pan at 350 F degrees or until the muffin/loaf begins to turn golden brown. Insert toothpick to test doneness, toothpick will come out clean.
  6. Sift a bit of powder sugar on top for garnish (optional)

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