Coconut flour

INGREDIENTS

Coconut 100%

USE

Coconut flour has a slightly sweet typical taste. It can be used well for baking sweeter baked goods in particular; biscuits, bread, waffles, pancakes and cake. Coconut fl our is highly absorbent. For every 25 grams of coconut flour, use an additional egg or water/milk.

PREPARATION 6 BLUEBERRY MUFFINS

Bring all ingredients to room temperature. Preheat the oven to 180°C. Line a standard muffin pan with muffin paper. Melt 45 g of margarine. Sieve 40 g coconut flour with ¼ teaspoon of baking powder. In a separate bowl, stir 2 large eggs, the melted margarine, 60 ml honey, ¼ teaspoon salt and ¼ teaspoon vanilla extract until smooth. Mix the dry ingredients with the wet ingredients until smooth. Gently fold 85 g blueberries into the batter. Spoon the batter into the muffin cups with a spoon and fill them about half full. Bake the muffins for about 16 to 18 minutes. Test them with a skewer when they are done. Let them cool in the muffin tin for about 5 minutes, then place them on a wire rack to cool.