I recently ordered some coconut flour and i am really impressed with the health benefits and some of the recipes. Im still in the experimental phase, but i am so thrilled with this product so far. made myself some great muffins and coconut cookies with the recipe. you have to be very careful, because you have to use more eggs, but i really like this product. Im wondering if anyone have a successes or recipes they'd like to share using this product.



thanks

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Started LC 1-10-04

302/199/160, 103lbs down, 39 to go, simply remarkable.

Restart- 8-19-07
242/226/160


405 points to date ( HOLIDAY CHALLENGE )

I put coconut flour in my hot cereal mix to give it a nice "cream of wheat" texture. I mix equal parts by measure of flaxseed meal, whey protein powder and coconut flour. I also use this mixture to make my one minute muffin.

I made coconut candy the other day, used coconut oil, coconut flour and shredded coconut, I think it was a cup of oil and 4 tbs each of the flour and coconut, poured it all on a large Dixie plate, stuck it in the fridge to harden, and then broke it into pieces. You have to keep it in the fridge, of course, but it sure makes a good candy.

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Nita

I bought some shredded coconut the other day. I don't bake sweets very much -- what's a good use for it?

I really enjoy coconut macaroons, they are really easy to make delicious low carb. there's a recipe for them under the recipe section. most of my cooking is done by sight and i dont measure a lot of stuff. so i wouldnt be good at giving a step by step measured recipe. one of my mom's cooking habits ive developed.

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Started LC 1-10-04

302/199/160, 103lbs down, 39 to go, simply remarkable.

Restart- 8-19-07
242/226/160


405 points to date ( HOLIDAY CHALLENGE )

Here is a recipe Marcielynn posted in an earlier thread:
Triple "C" Torte (Chewy Chocolate Coconut Torte)

1 lb softened cream cheese
1 C coconut flour (fine grain used for macaroons)
1 C Splenda (pourable)
3 oz. sweet butter
2 eggs
1/2 C pecan flour
1/2 C unsweetened cocoa powder (sifted through a fine mesh strainer)
2 tsp vanilla
1/2 tsp salt

Beat cream cheese and butter together until smooth. Add Splenda, vanilla, and salt - mix thoroughly. Add eggs and mix thoroughly. Add coconut and pecan flour and mix until well incorporated. Lastly, add cocoa powder and mix well.

Butter a 9" cake pan, pour, and bake at 325 degrees for about an hour. Check after 45 minutes. You don't want to overbake this cake. Insert a toothpick until it comes out MOSTLY clean. It's o.k. to take it out a little short. It will finish baking in it's own heat.

Let it cool for 30 minutes and then turn out onto a plate and chill. 1/8 of cake is approx. 8.75 g ECC. Not counting toppings.

It can be frosted with a flavored cream cheese frosting, served warm like a flourless chocolate cake with whipped cream, or made into a brownie sundae and topped with ice cream, various sauces and nuts.

This comes out moist/chewy and dense. Kind of like a brownie.

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Henry

Here is a link to a coconut cream pie recipe that I made during induction. The recipe I made did not use the "angel coconut" recipe Linda Sue includes with this recipe. However, I have since made to angel coconut and will use it all the time in any recipe calling for coconut.
http://genaw.com/lowcarb/easy_lowcar..._creampie.html

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Henry

Here is a link to an earlier thread.
http://70.84.16.198/low-carb-diet-su...=coconut+flour

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Henry

thanks Henry, very very helpful.

__________________
Started LC 1-10-04

302/199/160, 103lbs down, 39 to go, simply remarkable.

Restart- 8-19-07
242/226/160


405 points to date ( HOLIDAY CHALLENGE )