Posted on January 9th, 2012 No comments
I love coconut flour!
Thanks to Coconut Mama, I have some new coconut flour baked goods. Being gluten free and now mostly grain free, I miss eating things some others take for granted… bread, biscuits, pizza. You get the idea.
Coconut flour is a relative newcomer on the food scene. With the rise of people interested in low carb dieting, Paleo and Primal eating, grain free recipes, the search went out world wide to find things to expand those parameters. Coconut flour is sort of a conundrum for me. It is processed so not really a whole food. But/and, I am human and I want what I want. I am not willing to go the rest of my life without baked goods. I am willing to go the rest of my life having better health, having a healthier thyroid and all those issues which are affected by gluten. So, I am happy to include coconut flour in my diet when those carb-y urges arise. It has a really good nutritional profile, 2 Tablespoons provides the following:
1.5 g fat (1 g saturated fat)
10 g carbs (with 9 g fiber, bringing the net carb count to a measly 1)
2 g protein
Note how high in fiber it is. I don’t need to tell you everything that that means! Just be aware and don’t eat too much at one time. ( a good thing to remember about food in general) Drink some extra water. I find that things made with coconut flour tend to be on the dry side. Most recipes contain plenty of fat and there seems to be some chemical reason that coconut flour needs a lot of eggs for things to work. This increases the protein content of things, which is a good thing.
This is a good basic recipe for flatbread, biscuits, and beyond. After the recipe, you will find some of my ideas for improvising. As usual with my posts, I encourage you to be creative and come up with your own explorations.
Coconut Flour Flatbread
makes 4 small bread rounds
All of these ingredients can and should be organic.Preheat your oven to 350 degrees. Prepare a baking sheet with parchment paper. Mix all ingredients thoroughly. An interesting aspect to coconut flour is that it tends to get really clumpy when you combine it with wet ingredients. Please sift your flour first. The clumping will happen anyway. You must have to keep mixing until the clumps are gone. I have at times used my stick blender for a recipe such as this, or use a hand mixer. Divide mix into 4 and place dough onto paper. The original recipe indicated that it would be runny but I found it is pretty thick. So, use your hands ( wet them a bit) to pat it down. Thinner, the bread will be crisper. Thicker, it will be more like a biscuit. Bake for about 10 minutes, until starting to turn golden.My variation ideas:Thicker will be more like a biscuit, so if that is what you want, add a few drops of stevia or 1/2 tsp. of sugar to the dough before baking. Split, use butter and jam. Yum.For a savory biscuit, add about a tsp. of chopped fresh herbs and a T. of parmesan cheese. Use olive oil instead of coconut oil.Make them thin and bake a few minutes longer. When cooled, spread with some pesto and some grated cheese. Broil for a minute or two. Voila, pizza.Or, use the thin version. Heat some butter in a saute pan. Use the breads flat side up, cover with your favorite cheese, place those sides together and cook in saute pan a few minutes on each side. Grilled cheese!Use the dough by the spoonful and make dumplings on top of your favorite stew.What ideas do you have ?? Let me hear about them in the comments.
- 3 Tablespoons Coconut Flour or 1 Tablespoon Almond Flour & 1 Tablespoon Coconut Flour Mixed Together
- 2Tablespoon Coconut Oil, Melted
- 2 Eggs ( local and pasture raised organic)
- 1/2 Teaspoon Sea Salt
- 1/4 Teaspoon Baking Powder
Posted on July 5th, 2011 1 comment
I am not sure when it started but a few well known food bloggers had a conversation about pie and soon #pieday was created. It is a day for food bloggers, food lovers, cooks and chefs to make a pie, take a picture of it, post it on Facebook, Twitter, write a blog post about it. I can’t imagine very many people in our culture anyway who don’t like pie. This event has become a pretty big phenomenon. If you use either Facebook or Twitter I encourage you to go and explore the huge world of pie. Go here for the Facebook event page. Go to twitter and do a search using #pieday ( the “hashtag” is what enables you to see ALL the tweets that have to do with pieday)
I love savory pie. And I have been craving meat, so I created a savory Carnivore Cottage Pie. I wish I could give credit to the blogger from whom I got the crust recipe but the link is long gone. so, thank you, faceless Paleo diet practitioner. The crust is the only part I really have a recipe for. It would have been better had I had a recipe for the rest as I forgot to put some eggs into the filling which would have held it together nicely. Instead, it fell out of the lovely crust. Tasted good, yes, but not so pretty for a photo! As with all my recipes, improvisation is the name of the game and this could have almost infinite combinations of ingredients.
Carnivore Cottage Pie
5 c.organic almond meal/flour
4 T. cold organic butter, cut into small pieces
2 organic eggs ( please use ones from pastured chickens)
1 tsp. salt
I used a small onion and a couple cloves of garlic which I sauteed in some leftover bacon fat. Use what oil/butter combination you prefer. I added about 3/4 lb. of turkey sausage, and a couple big handfuls of beet greens, salt, pepper, some Penzey’s Summer in Paris seasoning. This is a good time to use leftover veggies. I had thought of putting mushrooms in, but forgot!
Place almond meal and salt into the food processor. Pulse in the pieces of butter. Add eggs and mix until it comes into a ball. Dump onto a piece of parchment paper, wrap, and cool in the refrigerator for 30 minutes or so. This dough is pretty fragile before baking. Divide into two balls and roll carefully into circles for your pie pan. I used a deep dish baking dish and pushed the dough carefully up the sides.I put a few slices of pork pate over the dough and sort of spread it around. Add the cooked filling which you have mixed with a couple of eggs. Cover with the other rolled out crust and gently press the edges together.
Bake at 350º in the center of the oven for about 30 minutes. Yummy!
Posted on June 23rd, 2011 No comments
Baked Goods and Bloggers unite to increase awareness of Cancer
Frosting For The Cause is a monumental endeavor by Paula Kelly. It is a full year of posts from bloggers and participants honoring/celebrating/mourning women we all know with cancer, and celebrating them with a baking project. Oh the stories! Oh the yummy recipes! Not only is this project raising awareness but the participants pledge to donate money and baked goods. Please go take a look. This is my contribution. ( I wrote about this recipe once before but it is time for a revisit)
I found out in November, 2010 that my mother had bladder cancer. I was with her in the Dr.’s office when she got the news. She knew right away that she didn’t want any heroic measures but she and her doctors decided that surgery to remove her bladder was a good option for her. It turned out that maybe that wasn’t the best course. I returned to Pennsylvania the end of January of this year to be with her for her surgery. It was a difficult road for her to recover from that surgery. The challenge of learning to deal with her ostomy and the bag that required proved to be too stressful and too difficult. During all that needed to be done in preparing for her surgery, it was discovered that she had some cancer in/on her spine and a suspicious area in her liver. The first few days after her bladder surgery, she and I did the New York Times crossword puzzle as we usually did when we visited together. Soon, it was apparent recovery was not going well. She had much pain and began to lose her ability to walk and stand. We had a succession of family members come and monitor/be advocates for her in the hospital and subsequent nursing care. About 6 weeks after her surgery, her children gathered at her bedside to witness her dying. It was a challenging and beautiful time. I learned much about my mother in those last months of her life. I spent my whole life watching her struggle with her really non existent weight problem, denying herself the pleasure of eating what she wanted. The last few years of her life, she would say that when she got to age 90, that she would give herself permission to eat whatever she wanted. She died at 89 and the last week she finally gave herself permission to eat dessert and boy did she enjoy it. I always thought she didn’t like chocolate but every day that last week of being conscious and eating she had chocolate frozen yoghurt for lunch and chocolate ripple ice cream for dinner ( and several days, not much else). I am happy she got that chance to indulge. Mom, this chocolate frosting is for you!
Baked Gluten Free Coconut Flour Doughnuts
1/2 cup of coconut flour
1/4 teaspoon of sea salt
1/4 teaspoon of baking soda
1/2 cup of honey (or other sweetener)
1 tablespoon of vanilla
1/2 cup of unsalted butter (coconut butter, coconut oil, or regular oil will work as well)
option – add 1 T. of cinnamon, pumpkin pie spice, 5 spice powder, or powdered ginger
Mix the dry ingredients in a bowl. I always sift the coconut flour. Mix together the wet ingredients in another bowl and add to the dry. Mix well. This is when an electric beater comes in handy. You also could use a food processor. One of the tricky things about using coconut flour is that it gets quite lumpy in the process of mixing and requires a bit of effort. If doing it by hand, I recommend using a fork to facilitate the breaking up of the lumps. Fill the baking pan ( I got my doughnut pan at King Arthur Flours) about 2/3 full. Bake for about 20 minutes in a preheated 350º oven. Let them cool completely and then you either can just lift them out with your fingers or gently use a fork.
There are many options for topping as well as just leaving them plain. I melted some 70% cacao content chocolate, added a few T. of cream and frosted mine. You could make a glaze of powdered sugar and your favorite flavorings ( a bit of orange juice, maple syrup, or vanilla extract). You could glaze them with a bit of honey. Yum!
I live in California and my mom lived and died in Pennsylvania. I so wish I could send these doughnuts to the wonderful nurses and aides who took care of her but the complications and expense of doing that overwhelm me. So instead, I will be offering some donation of cooking time and money to WomenCare of Santa Cruz, Ca. ( http://www.womencaresantacruz.org/index.html) and giving a nice big plate of doughnuts to the daughter of one of my personal chef clients who is having her own struggle with several kinds of cancer. She doesn’t eat gluten and her children love sweets so, a good solution.
I miss you, Mama, and I miss your help with those “darn” crossword puzzles.