Variations On Coconut Flour Snack Cakes

Coconut flour is a wonderful, but unusual, substance. It’s wonderful in that it is a very nutritious, high protein food. In addition to its high coconut flour snack cake 6protein content, it’s an excellent source of copper, magnesium, calcium, iron, zinc, and manganese. It also provides a respectable amount of folates, riboflavin, niacin, thiamin, pyridoxine, and potassium. It’s fibrous nature provides makes it a suitable replacement for the gluten in wheat flour; in fact, I use a little in all my baked goods as a replacement for the usual gluten-gluten substitutes xanthan and guar gums. Moreover, coconut flour is an excellent substitute for gluten-free grains, for those gluten-free eaters who want to remove gluten-free grains from their diets. Coconut flour is strange, however, in that it is so fibrous and absorbent that baking with it one to forget for a moment what she’s learned about baking in general, and about baking with gluten-free flours specifically, and approach coconut flour on its own terms. Because of its nature, a little coconut flour goes a long way. One cannot use it in the same amount she uses more commonly utilized gluten-free flours. When coconut flour is included in a recipe, depending upon the amount used, the success of that final baked product depends upon an increased number of eggs, and possibly liquid as well.

For a while after my Celiac diagnosis, I avoided baking with coconut flour; with its highly fibrous character and moisture requirement, it seemed too complicated an ingredient to use while I was first learning to cook and bake without gluten. Over the years, however, I’ve come to appreciate the benefits of baking with, and eating foods that contain, coconut flour. As I’ve worked to reduce the amount grains in my diet, I’ve turned to coconut flour, in addition to nut and seed flours, as a desirable replacement for rice, millet, and sorghum flours. It’s a little tricky to cook with but with the help of some websites devoted to helping people cook with coconut flour, and plenty of experimentation, a determined cook can successfully learn to bake with coconut flour.

This past summer, a friend of mine who is trying to eat gluten and dairy-free brought to my attention to a
coconut flour donut recipe that she thought sounds delicious, but which she was cautious about trying herself. I baked the recipe according to the exact recipe for her, but for lack of a donut pan, I used a Wilton mini-fluted mold pan. The coconut cakes turned out well, and tasted delicious. My friend and her family loved them. I liked the recipe so well that it’s become a staple recipe for me, albeit with some modifications. My family and I are not dairy free; therefore I use Organic Valley cream top grass milk instead of almond milk. I also substitute raw honey for the agave or maple syrup. Additionally, I double the amount of baking powder, extract, and chocolate chips. Finally, I changed the ingredient measurements from tablespoons to cups for easier measurement, and I slightly changed the directions so that the batter mixes more smoothly. This recipe is actually easy to adapt for flavor variations. One of the best variations I developed is lemon ginger, which I also include below.

I can hardly refer to these coconut flour treats as donuts, given their decidedly non-donut-like shape, so I call them snacking cakes. With their protein content, along with banana and honey, these cakes are a perfect source of nutrition before a run or some other type of workout. They also make a nutritious snack that a mom or Gigi can feel good about giving little ones. My grandsons, even the littlest one, love them. With their boundless energy, these guys need snacks full of protein and nutrients.

boys 2

Coconut Flour Chocolate Chip Banana Snack Cakescoconut flour snack cake 2

6 eggs, well beaten
1/4 cup coconut oil, slightly melted
1/4 cup organic whole fat milk (or milk substitute)
1/3 cup raw honey (or pure maple syrup)
1/2 tsp Himalayan pink salt
1 tsp pure almond extract
60 g coconut flour
1 tsp aluminum-free, grain-free baking powder (Such as Hain’s)
1 tsp Ceylon cinnamon
1 tsp ground nutmeg
3 bananas, diced
3/4 cup dark chocolate chips

-Preheat oven to 350 degrees.
-Spray a muffin or mini-fluted pan with non-stick coconut oil spray, or oil it with coconut oil
-In a medium bowl, mix the dry ingredients together, except for the chocolate chips.
-Add the beaten eggs and milk, stirring until smooth.
-Stir in coconut oil and honey, stirring until smooth.
-Stir in the diced bananas and chocolate chips, mixing until well distributed throughout the batter.
-Fill the muffin cups or mini-fluted cups 3/4 full with batter. Bake at 350 degrees for about
fifteen minutes, or until the tops of the cakes turn slightly brown.
-Cool in pan for about five minutes, then remove to a cooling rack to cool completely.
-Makes 12 – 14 cakes.

coconut flour snack cake 5

Coconut Flour Lemon Ginger Banana Snack Cakescoconut flour snack cake 3

6 eggs, well beaten
1/4 cup coconut oil, slightly melted
1/4 cup organic whole fat milk (or milk substitute)
1/3 cup raw honey (or pure maple syrup)
1/2 tsp Himalayan pink salt
1 tsp pure vanilla extract
60 g coconut flour
1 tsp aluminum-free, grain-free baking powder (Such as Hain’s)
1 tsp ground ginger
1 tsp ground nutmeg
2 tsp Penzey’s minced, dried lemon peel (or 1 tsp fresh zest of lemon)
3 bananas, diced

-Preheat oven to 350 degrees.
-Spray a muffin or mini-fluted pan with non-stick coconut oil spray, or oil it with coconut oil
-In a medium bowl, mix the dry ingredients together, except for the chocolate chips.
-Add the beaten eggs and milk, stirring until smooth.
-Stir in coconut oil and honey, stirring until smooth.
-Stir in the diced bananas and lemon peel, mixing until well distributed throughout the batter.
-Fill the muffin cups or mini-fluted cups 3/4 full with batter. Bake at 350 degrees for about
fifteen minutes, or until the tops of the cakes turn slightly brown.
-Cool in pan for about five minutes, then remove to a cooling rack to cool completely.
-Makes 12 – 14 cakes

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