If the mixture is too thin you should add one or two
more tablespoons of coconut flour — one tablespoon at a time — until the mixture is a soft but somewhat sticky dough.
With regard to overall protein content, 2
tablespoons of coconut flour contains 3.4 grams of protein, 2 tablespoons of coconut butter contains 2 grams of protein, and 1/2 cup of fresh meat contains 8 grams.
Which has a couple of benefits: a) naturally sweet so just a touch of maple syrup is plenty b) naturally starchy so the only flour we need is a couple
tablespoons of coconut flour c) tastes like a fudge brownie trapped in a cookie's body.
Tip: If you find that you only use a
few tablespoons of coconut flour per month, you might want to keep a week's worth of coconut flour in an airtight container and the rest in the refrigerator or freezer.
I replaced the maple syrup with pureed ripe bananas and only a splash of maple syrup to taste and added a couple
of tablespoons of coconut flour to absorb the extra moisture and the muffins turned out amazing!
This dough will be more wet than traditional biscuit dough, but if it looks too wet to you, try adding
a tablespoon of coconut flour.
Am I reading this wrong - only 2 tablespoons of coconut oil and 3
tablespoons of coconut flour.
Double chocolate banana bread made with only 4
tablespoons of coconut flour!
I guess it was still too watery as I had to add 2
tablespoons of coconut flour and a little arrowroot starch.
I used almost half a cup maple syrup, no sugar, half butter half ghee, added an extra
tablespoon of coconut flour, didn't even use parchment paper and these turned out perfect!
I read that «just adding one or two
tablespoons of coconut flour to baked goods or gravy, smoothies, and casseroles will add the health benefits» this flour is known for.
I did make a few substitutions though, because I lacked some ingredients: half & half for milk, powdered swerve for sugar and butter for coconut oil, and ended up having to add
another tablespoon of coconut flour, and they turned out perfectly fluffy and delicious.
If I were going to experiment I'd likely start with only 1
Tablespoon of coconut flour, taste test them, and go from there.
If you don't have psyllium husk, you can use another thickening agent, such as xanthan gum, or just skip it altogether — if you decide to not use it at all, you might need to add
another tablespoon of coconut flour to the mix.
I decided I wanted to try and reduce the amount of the oat - quinoa flake mixture in this breakfast bowl the lower the carb amount, but I didn't want to skimp on the volume — hello hangry by 10 am — so I added in a few
tablespoons of coconut flour.
You may also need to add
a tablespoon of coconut flour and skip the cream, because almond flour doesn't absorb moisture.
I think...:) I'm just trying to imagine what 2
tablespoons of coconut flour would yield... is there perhaps more ingredients missing or is this per pancake?
I also added 1 more
tablespoon of coconut flour since my first attempt needed a little more flour to soak up the liquid and 1 tablespoon of coconut flour goes a long way.
Two
tablespoons of coconut flour, on the other hand, contain 62 calories, 1.5 grams of fat (healthy medium chain triglycerides), 8 grams of carbohydrates (all 8 grams coming from fiber!)
You can add one
tablespoon of coconut flour to soups, stews, or smoothies for a thicker texture with nutrient benefits.
If you like your brownies a little more cakey then add an extra 2
tablespoons of coconut flour to the batter and bake for an extra 5 — 10 minutes.
Turns out that that simple change just about doubles the carb count on the coconut flour — 2
tablespoons of coconut flour have 10 grams of carb, 6 of them fiber, for a usable carb count of 4 grams.
If it is still too thin after that, add
another tablespoon of coconut flour.
Turns out that for some reason, even though I entered the nutritional stats for 2
tablespoons of coconut flour, it calculates the recipe using «fluid weight.»