Coconut a new food staple

Coconut flour is a highly nutritious, gluten-free, and fiber-rich alternative to traditional flours. It is notably high in protein and healthy fats compared to grain-based flours, with a 100g serving containing around 19g to 23g of protein. Coconut flour not a good source of vitamin C minimal to zero.

Protein Content

• Per 1/4 cup (approx. 30g): Roughly 4g to 6g of protein.

• Per 2 tbsp (approx. 14g): Roughly 2g to 3g of protein.

• Per 100g: Roughly 19g to 23g of protein.

Key Nutritional Benefits

• High Fiber: Coconut flour contains about 36g of fiber per 100g, promoting satiety.

• Healthy Fats: It contains medium-chain triglycerides (MCTs), which are easily digested and used for energy.

• Minerals: It is a good source of iron, potassium, and manganese. 

Coconut Flour  cookies

Ingredients  

1/2 cup coconut flour

1/2 cup + 2 tablespoons monk sugaror used a brown monk sugar substitute

1/4 teaspoon baking soda

1/3 cup butter salted and melted

3 large eggs

1 cup chocolate chips of choice option

Instructions 

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper. 

  
  

• In a large mixing bowl, combine your dry ingredients and mix until combined. Add the wet ingredients and mix until incorporated. Fold through the chocolate chips.

  
  

• Using your hands, form 12 small balls of dough and place on the lined sheet. Press each ball into a cookie shape and bake for 10-12 minutes, or until the edges looks slightly golden.

  
  

• Remove from the oven and allow to cool on the tray for 15 minutes, or until the cookies can be moved easily. Transfer to a wire rack to cool completely.

Coconut cake

* 4 large Eggs at room temperature

* 1 ¼ cup Canned Coconut Cream (Unsweetened)

canned, full fat, shake the can before measuring, or use canned coconut milk or heavy cream

* ½ cup Granulated Sweetener

* 2 teaspoons Vanilla Extract

* 3/4 cup Coconut Flour lightly packed in the cup, sweep excess

* 3 teaspoons Baking Powder

* 1/4teaspoon Salt

Instructions

* Preheat the oven to 350°F (180°C). 


* Grease two 6-inch cake pans or one 8-inch pan with coconut oil or butter. Set aside.


* In a large bowl, using an electric beater on low/medium speed beat the eggs with canned coconut cream and vanilla extract until slightly lighter in color.


* Beat in coconut flour, crystal sweetener of choice, salt, and baking powder until the batter has no lumps and looks thick. 


* Divide the coconut flour cake batter evenly into the prepared cake pans.


* Bake on the center rack for 22 to 25 minutes (or 30-35 minutes in an 8-inch pan on regular mode) or until a toothpick inserted in the center of the cake comes out clean.


* Cool 5 minutes in the pan then transfer onto a cooling rack.


* Frost with cream cheese frosting and shredded coconut.