Coconut Flour – Coconut flour and Banana Pancakes recipe

Coconut flour sourced from the all natural coconut fruit

Coconut flour sourced from the all natural coconut fruit

The properties of coconut flour are so different from wheat flour that it is impossible to use as a wheat flour substitute. Researchers found they were able to use it with standard recipes by replacing 20 percent or less of the wheat flour with coconut flour,
but if much more than 20 percent is used in any recipe, the result will be a complete baking disaster.

Coconut flour is a good idea, but impractical as a wheat substitute using standard wheat recipes.

Coconut flour has several desirable characteristics that make it a promising bakery product with a good source of a variety of nutrients, including protein and contains about 10 to 12 percent protein, which is the same as whole wheat flour.

It is also an excellent source of dietary fibre, coconut flour has nearly five times as much fibre as whole wheat flour and more than twice as much as wheat bran.
Another benefit of coconut flour is its mild taste. You think that it might taste like coconut, but it doesn’t, it is nearly tasteless.
It takes on the flavour of the other ingredients used in the recipe such as lemon, strawberry, or chocolate, but if you want the coconut taste you can add shredded coconut or coconut flavouring just as you would with wheat flour.

The primary benefit of coconut flour is it’s complete absence of gluten.

When I learned about the existence of coconut flour I immediately felt sure this would alleviate some of the allergies that wheat products made me feel, and the sensitivity to gluten overdosing in most products can’t be good for anybodies health condition,

and I love to have an alternative to wheat flour. Changing things up a little.

But where are the recipes available… No one really knows how to use coconut flour effectively. I could replace a small portion of wheat flour in recipes, but that doesn’t help with allergies to wheat, it’s hard to avoid all wheat and gluten nowadays as it’s everywhere in everything. I don’t think this is a balanced diet and should somehow be avoided so as to not overdose on wheat.

I started out by taking standard wheat recipes and adjusting the ingredients and substituting coconut flour for the wheat, and found the coconut flour is a delicious low carb, gluten free alternative to wheat, high in fibre, it’s naturally low in digestible carbohydrate, and low carb,…. and low sugar version recipes work well, and I didn’t feel cramps in my stomach after eating baked goods. 

Coconut flour was not packaged and sold to every food store when I started looking around for it, but now virtually every health food store stocks it, 
which is great news for all gluten intolerant foodies or celiacs as it’s use to make a variety of gluten free and low carb recipes.

Coconut flour recipes are so simple, you simply combine the ingredients – generally coconut flour, eggs, and oil in a bowl, mix and bake, no kneading, rising, or special treatment and no need to add multiple flours, dough conditioners, gums, and other ingredients making baking more natural than ever, and so easy to bake gluten free goods using coconut flour other than wheat flours.


See for yourself, coconut flour, enjoy!

Try this…

Coconut flour and Banana Pancakes recipe

Servings: 8
Preparation Time: 15 minutes

3 eggs
1/2 cup mashed or chopped banana
1/4 teaspoon vanilla extract
1/2 tablespoon ground cinnamon
2 tablespoons honey
2 tablespoons coconut flour
coconut oil
Add optional – dried blueberries, walnuts, or coconut flakes.

Let rest for about 5 minutes, allows the coconut flour to thicken the batter.

Pour batter onto pan or griddle, first side about 4-6 minutes depending on griddle heat, bubbles appear,
it’s time to flip when pancakes start to look matte and no longer looks like raw batter. At this point they are ready to be
flipped, about another 2 minutes or so, done.

Coconut Flour Banana Pancakes

Coconut Flour Banana Pancakes


Lemon Curd Recipe – also known name is Lemon Butter Recipe

lemon curd  Lemon curd – Lemon butter Recipe is one of those delectable basics I always have in a jar refrigerated. it’s really quite simple once you know how, and when you know how to make it yourself, you will never buy it store bought again, it just has more zest zing and you can also use your own preferred ingredients, sourced butter of choice and organic  grown lemons etc.. I like to use imported French butter as it is light and fluffy in texture as aposed to the locally churned butter in Australia which is darker in colour, which also means to me it has more fat content and will be a much heavier texture with the end result, which is also perfectly fine if that is the texture you wish to achieve but each to their own, a traditional French recipe can be altered with the products used to create it, when I make my Lemon curd, personally French butter is too good to be true, but I have also experimented with Danish butter and it was pretty good for the store bought sourced item… but if you live in the country areas and are able to visit local farms and producers of fresh organic butter daily churned, which is out of this world wonderful, I recommend going there and buying and supporting the local community and it’s producers, your helping the economy, there is less travelling time your produce has to do, which means the better, the fresher, and much more cost effective for the wallets and purses it will be. 
That being said…..
Food should be eaten not only for purpose, but also for pleasure. I believe that dessert indulgences are just as important in ones diet to liven up the taste buds, not ignore them. Yes, nutrients is needed more importantly in your daily diet, but variety is everything, sugar  in moderation of course, it’s not only suggesting that there is a conclusion to the end of a dinner whilst giving the perfect sweet indulgence that one sometimes craves, without the heading for the pre-packaged sugary treats which have little to no nutrient values at all.

 lemon curd – also referred to as lemon butter and it most definitely can be used to butter your toast in the morning, spread it between 2 layers of sponge cake for morning tea or fill a sweet tart shell for an afternoon or after dinner delight.

Here is the ingredients needed to create your very own taste of France…

5 large organic egg yolks

100g castor sugar

110 ml strained fresh squeezed organic lemon juice is best

125 g unsalted butter, organic if possible, cubed in pieces

1 Whisk egg yolks and sugar until light and fluffy, then add the lemon juice, cook in a bain marie , stirring constantly until thick.

2 Add the butter piece by piece making sure each piece is incorporated before adding the next piece. the mixture will start to thicken as you go along and by the time you get to the last piece and fully incorporated, remove the pot from the heat and blunge the base into an ice filled with cold water bowl  immediately to cool and stop the cooking process.

3 To store, spoon the lemon curd into a sterilized jar and keep refrigerated till needed.

 lemon curd tartlet