What to know when you buy Coconut Flour

• If coconut flour is white in color, it means that the product has been bleached with chemicals. Organic coconut flour has a slightly creamy colour and a very nice natural taste. 

•  Check to make sure your Coconut Flour is sulphite free.

    Benefit Your Life Coconut Flour

• The finest quality available
• Healthy and Delicious
• Gluten Free
• Low Glycemic
• Certified Organic
• Certified Fairtrade
• 100% Pure
• Sulfite Free
• Low in Carbohydrates
• High in Fiber
• Rich in nutrients
• good source of protein

Coconut flour is uniquely different from all other wheat alternatives.  It is naturally low in digestible carbohydrates and contains no gluten. It has less carbohydrates than soy or nut flours while high in fiber and a good source of protein.  Coconut flour is 4 times higher in fiber than oat bran, 2 times higher in fiber than wheat bran, and 3 times higher in fiber than ground flaxseed.  Unlike other fibers, coconut flour/fiber can be used as a flour to make delicious bakery products and main dishes that are much tastier than other wheat alternatives.  Coconut flour also contains more protein than white or rye flour and cornmeal.  It has about as much protein as you find in buckwheat and whole wheat flours. Breads made with coconut flour are light and soft and have a wonderful taste and texture.

 

 Coconut Flour Pancakes

These are our favorite pancakes, so quick and easy to make. They turn out with a very pleasing texture, which is surprising considering the absence of wheat flour.  Great smothered with mixed berries or maple syrup. Yummmmm….

• 1/2 cup full-fat coconut milk
• 2 tablespoons extra virgin coconut oil
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3 tablespoons packed coconut flour
• 1/8 teaspoon baking soda

1.       Stir coconut milk well before measuring. In a microwave-safe glass bowl, melt coconut oil with coconut milk on low for about 1 minute. Do this first, so it can cool a bit before adding to ingredients.

2.       In blender, place eggs, vanilla, salt, coconut flour and baking soda. Mix together on low for a couple of seconds.

3.       Add coconut oil and coconut milk mixture. Blend again just until smooth, pushing ingredients down into blender as necessary.

4.       Lightly grease fry pan with 1 tablespoon of coconut oil and heat until a drop of water dances around and evaporates

5.       Slowly pour about 1/4 cup batter onto hot pan.  If you pour them more quickly, batter will spread out thinner (which may be what you want, depending on how thin you like them).  I prefer mine a bit thick like traditional pancakes, so I pour them slow enough that edges instantly cook and hold batter in place.   Wait until they are very easy to lift before turning over. Normal pancake bubbles should appear when ready to flip. Don’t have pan too hot and this will all be very easy, as these pancakes do not tend to burn quickly.

Makes approximately 6 pancakes, enough for two light but satisfying morning meals. Serve with crushed berries,  maple syrup, or even plain with an egg on top.