Homemade fish
sticks with coconut flour coating are a gluten free alternative to store bought fish sticks.
I would
stick with a coconut flour bread or an Einkorn wheat bread and feremnted soy if I was to use those.
Not exact matches
Dust
with a little
coconut flour so the balls don't
stick together and put onto the lined baking tray.
The second time I soaked the dates in boiling water to soften them and then I just used a blender
stick to blend the dates
with sweet potato and maple syrup (much easier than a processor) I also made a budget version and used regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2 cup of
coconut flour and 1/2 cornflour, I also added chopped walnuts.
White chocolate cupcakes
with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose
flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2
sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened
coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca
flour, salt, 1/3 cup
coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of
coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands
with tapioca
flour, then using your hands, turn the dough out onto a tapioca -
flour sprinkled flat surface and gently knead it until it forms a ball that does not
stick to your hands.
So after reading this this morning I went downstairs, made it (minus the peanut butter, using blueberries instead of raisins, and using
coconut flour instead of shredded
coconut),
stuck it in the fridge, and just had it for dessert topped
with PB&C o. cinnamon raisin peanut butter.
I used
coconut flour, which is not the texture of normal
coconut, it is very fine and when combined
with all of the other strong flavors in this cake, it's flavor will not
stick out.
BBQ Chicken Flatbread Pizza (Autoimmune Paleo) by The Curious
Coconut Coconut Battered Shrimp by Ditch the Wheat
Coconut Flour Chicken Nuggets by My Heart Beets
Coconut Flour Pizza Crust by The Healthy Home Economist
Coconut Lime Shrimp by Paleo OMG Crispy
Coconut Chicken Finger Nuggets
with Tangy Balsamic Dip by Delicious Obsessions Grilled Cheese on
Coconut Flour Flatbread by Thrive Style Meat Lovers Pizza by Against All Grain Paleo Chick Fil A by Stupid Easy Paleo Paleo Gnocchi by Popular Paleo Paleo Fish
Sticks by Paleo Cupboard Paleo Fish Tacos by Against All Grain Paleo Pasta by Paleo Cupboard
1/3 c. olive or vegetable oil (I actually like to use
coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached
flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips
with a little of the dry mixture before folding into the dough to prevent clumping and
sticking.
To save time and steps (I make at least one batch a week), I pulse the
coconut flour, salt and soda
with the chocolate chips (it also keeps the chocolate from getting
stuck on the sides).
INGREDIENTS for the labneh: 1 cup of 2 % pain greek yogurt 1 tablespoon of honey 1/2 teaspoon of maldon sea salt or kosher salt for the crust: 1 cup of all - purpose white
flour (plus a couple of tablespoons to roll out the dough) 1/2 cup of buckwheat
flour 1/2 teaspoon of sea salt 1/2 cup (typically one
stick) of very cold sliced butter 1/2 cup of water
with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of
coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
Also, my batter turned out quite viscous and on the thin side, which I was initially worried about and I was tempted to thicken it
with more
coconut flour, but I
stuck to the recipe and it turned out to be the perfect amount of thickness to
stick to the fruit and still have a good amount of batter attached once it was cooked.
I used
coconut flour and followed the recipe to the T, But had trouble
with binding the
flour, it was
sticking together well.
I
stuck with the wholemeal
flour, swapped the butter for
coconut oil (in the same proportion), used 150g of light muscavado sugar instead of 200g of caster and added some walnut pieces and raisins.I cooked it for 40 minutes, still as one single cake.
1 packet (or about 1/2 cup) vanilla whey protein powder, included and measured in
with 1 1/2 cups of spelt
flour (* 8/21/14 update, I'd suggest using sprouted spelt
flour, or a gluten free
flour blend) 2 tsp baking powder 1 tsp salt 1/2 tsp cinnamon 1/4 cup or half a
stick of Earth Balance buttery
sticks, melted (* 8/21/14 I'd suggest using real, grass - fed butter or
coconut oil) 1/2 cup vanilla almond milk 1 egg 3/4 one large apple, grated — skin on 1 cup fresh blueberries
Perhaps you should
stick with the more traditional macaroon made
with egg whites, or trying playing around
with coconut flour.
Just add a little more
coconut flour so it rolls into a giant dough ball and sprinkle
with coconut flour so it doesn't
stick to your hands.
It is actually healthy, made
with coconut oil, maple syrup and whole wheat
flour, so it will
stick with you, but it tastes just as indulgent as the bad - for - you kind.
To make the flaky base layer: • combine cashew butter
with coconut flour and salt, mix well • add in maple syrup and use your hands to incorporate it into the mixture • the dough should
stick together well but it should not be sticky • note:
coconut flour quickly dries out the dough so make sure to work fast (see step 3 below); add in a drop or two of water if the dough starts crumbling easily