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<blockquote data-quote="WhitbyJet" data-source="post: 283507" data-attributes="member: 35964"><p>Hi Angela, Here are my mosr favourite cocnut flour recipes, they all work very well, over the years I have baked them all. Always a hit with family, friends and village fetes and coffee mornings, at work, parties, etc, people are asking specifically for THAT cake again, moat people cannot believe that these are made with coconut flour. Always make sure that you mix ingre dients really well, that there are no lumps left, they taste horrible. Always substitute sugar with sweetener, I prefer baking </p><p>with Zsweet = erythritol.</p><p></p><p>Lemon Lime Cake</p><p></p><p>1 Lemon (+ juice of another lemon)</p><p>1 Lime</p><p>6 Eggs</p><p>1/2 cup xylitol or sweetener of your choice</p><p>150 g Butter - melted</p><p>3/4 cup Coconut Flour</p><p>2 tsp Baking Powder</p><p></p><p>In processor whizz up lemon, lime and juice. Add eggs and xylitol.</p><p>Mix butter, egg mix and sifted flour and baking powder.</p><p>Pour into a ring tin</p><p>Bake at 170 for 25 - 30 minutes</p><p>Cool on rack</p><p></p><p>Notes </p><p>* Sweetner is equivalent to 1 cup sugar</p><p>* Make sure the coconut flour is well mixed - leave no lumps as these will taste revolting when cooked.</p><p>* When I made this in a loaf tin it took at least 40 minutes to bake.</p><p></p><p>Frosting</p><p></p><p>75 g Cream Cheese</p><p>2 Tbl Water</p><p>Lemon Juice - to taste</p><p>sweetener - to taste</p><p>2 - 3 Tbsp double cream</p><p></p><p>Beat cream cheese, water, juice and sweetner till light and smooth. Mix in cream. Ice cake.</p><p>-----------------------------------------------------------------------------------------------</p><p><a href="http://www.marksdailyapple.com/coconut-flour/#axzz1xOrkrvET" target="_blank">http://www.marksdailyapple.com/coconut- ... z1xOrkrvET</a></p><p></p><p>----------------------------------------------------------------------------------------------</p><p><a href="http://lowcarbdiets.about.com/od/breads/r/coconutrmuffins.htm" target="_blank">http://lowcarbdiets.about.com/od/breads ... uffins.htm</a></p><p></p><p>-----------------------------------------------------------------------------------------------</p><p><a href="http://www.ticklemysweettooth.com/blog/?tag=coconut-flour" target="_blank">http://www.ticklemysweettooth.com/blog/ ... onut-flour</a></p><p></p><p>----------------------------------------------------------------------------------------------</p><p></p><p><a href="http://www.squidoo.com/living-low-carb-with-coconut-flour" target="_blank">http://www.squidoo.com/living-low-carb- ... onut-flour</a></p><p></p><p>--------------------------------------------------------------------------------------------</p><p></p><p><a href="http://lowcarbdiets.about.com/od/cakes/r/lowcarbcoconutcake.htm" target="_blank">http://lowcarbdiets.about.com/od/cakes/ ... utcake.htm</a></p><p></p><p>---------------------------------------------------------------------------------------------</p><p></p><p><a href="http://www.nourishingdays.com/2009/03/coconut-flour-orange-cake-with-coconut-oil-frosting-gfcf-2/" target="_blank">http://www.nourishingdays.com/2009/03/c ... ng-gfcf-2/</a></p><p></p><p>I have made this cake a few times for coffee mornings, swap the honey for sweetener, increase the coconut milk and omit the orange juice, use orange flavouring instead</p><p></p><p>-------------------------------------------------------------------------------------------------</p><p></p><p><a href="http://alldayidreamaboutfood.com/2010/07/coconut-flour-cupcakes-with-chocolate-buttercream-low-carb-and-gluten-free.html" target="_blank">http://alldayidreamaboutfood.com/2010/0 ... -free.html</a></p><p></p><p>--------------------------------------------------------------------------------------------------</p><p></p><p>This is the low carb version of the Russian Pluck Cake (you've probab;y eaten the non-lowcarb version of Russian Pluck Cake in places like Starbucks, Costa, etc) - I am certain that this recipe wont disappoint.</p><p></p><p>I have made this cake for a recent village fete and people asked for the recipe!</p><p></p><p>Mix together 120g melted butter 100g ground almonds 100g ground hazelnuts 80g coconut flour, 20g cocoa powder and sweetener to taste (the non-lowcarb version would have 200g sugar, so its very sweet, use sweetener according to your taste). </p><p>Grease and line a springform tin, then use two thirds of the pastry to cover the base and bring it up on the sides of the tin, press it on slightly.</p><p>For the filling:</p><p>4 eggs, separated - beat egg whites until very stiff. Mix the egg yolks with 750g cottage or cream cheese, mix one packet of gelatine crystals or use gelatine leaves (enough for 500ml of liquid), add sweetener to taste (it would be 150g sugar) and vanilla extract/essence. Fold in egg whites and spread mixture into your pastry case.</p><p>Add a little bit of double cream to the remaining third of the pastry and place in blotches on top of the filling. </p><p>Bake in a preheated oven at 180 degrees for 50 minutes, let it cool in the oven. </p><p>The cake rises inside the oven, but will collapse when cooled, just like it looks in the photo. </p><p>You will get 12 slices at 4.8 carbs each. </p><p>---------------------------------------------</p><p>Lemon Meringue Pie - Low Carb</p><p>Ingredients:</p><p>Pastry</p><p>1.5 cups coconut flour</p><p>1.5 cups almond flour</p><p>125 g butter</p><p>2-4 tablespoons water (depends on how you like dough)</p><p>1 egg yolk</p><p>a little sweetener</p><p></p><p>Lemon Cream</p><p>125g butter</p><p>1 lemon</p><p>1 lime </p><p>sweetener (taste the mixture to adjust to sweetness you like)</p><p>3 egg yolks</p><p>vanilla essence/extract</p><p></p><p>Meringue</p><p>4 egg whites</p><p>1 cup sweetener</p><p>pinch of cream of tartar</p><p></p><p>Mix all pastry ingredients, knead thoroughly, then line a suitable pie dish/flan tin. Bake at 175 ° 5-10 minutes until it is golden brown. Remove from the oven.</p><p></p><p>Melt butter on low heat, add sweetener and vanilla in a saucepan. Squeeze the juice from the lemon and lime, add to the pan, stir thoroughly, then add the egg yolks, one at a time whisking as you do so, continue to whisk until the mixture thickens. Pour the lemon cream into the pastry shell.</p><p></p><p>Whisk the egg whites until they form soft peaks, add sweetener and cream of tartar, whisk until egg whites are stiff and glossy. Spread the meringue over the pie and bake for around 30 minutes until golden brown. Keep checking the colour as ovens vary.</p><p></p><p>If you find that you have too much meringue to place on top of the pie, you could make a couple of meringue nests and bake them along at the same time, fill them with cream, add a few berries or sliced kiwi or mandarin segments and you have another dessert for the next day.</p><p></p><p><a href="http://www.lchfrecept.com/ShowRecepy.aspx?ID=1279" target="_blank">http://www.lchfrecept.com/ShowRecepy.aspx?ID=1279</a></p><p>-----------------------------------------------------------------------------------------------------</p><p>Ingredients:</p><p>4 eggs</p><p>200g cream cheese/Philadelphia</p><p>100g butter</p><p>100g dark chocolate (70%)</p><p>Flaked almonds or any nuts</p><p>(1 tsp vanilla flavoring)</p><p></p><p>Preheat the oven to 200 degrees.</p><p>Grease a springform with a little butter. </p><p>Melt butter, break chocolate into pieces and stir until melted, dont overheat or else you get a grainy mixture. Beat eggs until fluffy, add the cream cheese, a little at a time, beating well after each addition. </p><p>Using a spatula stir in the chocolate butter mix, stir well.</p><p>Pour batter into springform tin and sprinkle with nuts. Bake on the middle shelf for 15 - 20 minutes.</p><p></p><p>Super good to eaten warm with whipped cream however boss just polished off another slice cold as we speak and still enjoyed it. </p><p><a href="http://www.lchfrecept.com/ShowRecepy.aspx?ID=1267" target="_blank">http://www.lchfrecept.com/ShowRecepy.aspx?ID=1267</a></p><p>-----------------------------------------------------------------</p><p></p><p>Budapest Roulade (Roll)</p><p>ingredients:</p><p>6 egg whites</p><p>3 tablespoons Splenda or similar </p><p>0.5 cup coconut flour</p><p>1 cup hazelnut flour (very finely ground so they resemble flour)</p><p>1 cup finely chopped hazelnuts</p><p></p><p>filling</p><p>2.5 cups whipped cream</p><p>2-3 cups raspberries or other berries, can be frozen, but drain off excess liquid</p><p></p><p>Garnish little melted dark chocolate</p><p></p><p>Preheat the oven to 175 degrees. </p><p>Whip the egg whites and Splenda until very stiff. </p><p>Mix coconut flour, the chopped nuts and hazelnut flour. Gently fold the egg white into the dry mix.. </p><p>Spread the batter on a lined swiss roll tin. Bake in middle of oven for about 15 min. </p><p>Turn out onto a new sheet of baking parchment. Remove the paper from the top of the cake and let it cool. </p><p>Whip the cream, mix with fresh or semi-thawed frozen raspberries, add a little Splenda if its too tart for you and spread over cake. Roll up like a Swiss roll, gently. Garnish with drizzle a little melted chocolate over the cake.</p><p></p><p>A tip:</p><p></p><p>Cover the cake with a damp tea towel and then roll up everything (towels included) quickly and let it all cool down, when completely cool unroll, spread on filling and then using the baking parchment underneath the cake carefully roll up into a Swiss roll.</p><p>By using this damp tea towel the cake wont crack quite as much.</p><p>Here is the picture for you</p><p><a href="http://www.lchfrecept.com/ShowRecepy.aspx?ID=1155" target="_blank">http://www.lchfrecept.com/ShowRecepy.aspx?ID=1155</a></p><p>----------------------------------------------------------------------------------------</p></blockquote><p></p>
[QUOTE="WhitbyJet, post: 283507, member: 35964"] Hi Angela, Here are my mosr favourite cocnut flour recipes, they all work very well, over the years I have baked them all. Always a hit with family, friends and village fetes and coffee mornings, at work, parties, etc, people are asking specifically for THAT cake again, moat people cannot believe that these are made with coconut flour. Always make sure that you mix ingre dients really well, that there are no lumps left, they taste horrible. Always substitute sugar with sweetener, I prefer baking with Zsweet = erythritol. Lemon Lime Cake 1 Lemon (+ juice of another lemon) 1 Lime 6 Eggs 1/2 cup xylitol or sweetener of your choice 150 g Butter - melted 3/4 cup Coconut Flour 2 tsp Baking Powder In processor whizz up lemon, lime and juice. Add eggs and xylitol. Mix butter, egg mix and sifted flour and baking powder. Pour into a ring tin Bake at 170 for 25 - 30 minutes Cool on rack Notes * Sweetner is equivalent to 1 cup sugar * Make sure the coconut flour is well mixed - leave no lumps as these will taste revolting when cooked. * When I made this in a loaf tin it took at least 40 minutes to bake. Frosting 75 g Cream Cheese 2 Tbl Water Lemon Juice - to taste sweetener - to taste 2 - 3 Tbsp double cream Beat cream cheese, water, juice and sweetner till light and smooth. Mix in cream. Ice cake. ----------------------------------------------------------------------------------------------- [url=http://www.marksdailyapple.com/coconut-flour/#axzz1xOrkrvET]http://www.marksdailyapple.com/coconut- ... z1xOrkrvET[/url] ---------------------------------------------------------------------------------------------- [url=http://lowcarbdiets.about.com/od/breads/r/coconutrmuffins.htm]http://lowcarbdiets.about.com/od/breads ... uffins.htm[/url] ----------------------------------------------------------------------------------------------- [url=http://www.ticklemysweettooth.com/blog/?tag=coconut-flour]http://www.ticklemysweettooth.com/blog/ ... onut-flour[/url] ---------------------------------------------------------------------------------------------- [url=http://www.squidoo.com/living-low-carb-with-coconut-flour]http://www.squidoo.com/living-low-carb- ... onut-flour[/url] -------------------------------------------------------------------------------------------- [url=http://lowcarbdiets.about.com/od/cakes/r/lowcarbcoconutcake.htm]http://lowcarbdiets.about.com/od/cakes/ ... utcake.htm[/url] --------------------------------------------------------------------------------------------- [url=http://www.nourishingdays.com/2009/03/coconut-flour-orange-cake-with-coconut-oil-frosting-gfcf-2/]http://www.nourishingdays.com/2009/03/c ... ng-gfcf-2/[/url] I have made this cake a few times for coffee mornings, swap the honey for sweetener, increase the coconut milk and omit the orange juice, use orange flavouring instead ------------------------------------------------------------------------------------------------- [url=http://alldayidreamaboutfood.com/2010/07/coconut-flour-cupcakes-with-chocolate-buttercream-low-carb-and-gluten-free.html]http://alldayidreamaboutfood.com/2010/0 ... -free.html[/url] -------------------------------------------------------------------------------------------------- This is the low carb version of the Russian Pluck Cake (you've probab;y eaten the non-lowcarb version of Russian Pluck Cake in places like Starbucks, Costa, etc) - I am certain that this recipe wont disappoint. I have made this cake for a recent village fete and people asked for the recipe! Mix together 120g melted butter 100g ground almonds 100g ground hazelnuts 80g coconut flour, 20g cocoa powder and sweetener to taste (the non-lowcarb version would have 200g sugar, so its very sweet, use sweetener according to your taste). Grease and line a springform tin, then use two thirds of the pastry to cover the base and bring it up on the sides of the tin, press it on slightly. For the filling: 4 eggs, separated - beat egg whites until very stiff. Mix the egg yolks with 750g cottage or cream cheese, mix one packet of gelatine crystals or use gelatine leaves (enough for 500ml of liquid), add sweetener to taste (it would be 150g sugar) and vanilla extract/essence. Fold in egg whites and spread mixture into your pastry case. Add a little bit of double cream to the remaining third of the pastry and place in blotches on top of the filling. Bake in a preheated oven at 180 degrees for 50 minutes, let it cool in the oven. The cake rises inside the oven, but will collapse when cooled, just like it looks in the photo. You will get 12 slices at 4.8 carbs each. --------------------------------------------- Lemon Meringue Pie - Low Carb Ingredients: Pastry 1.5 cups coconut flour 1.5 cups almond flour 125 g butter 2-4 tablespoons water (depends on how you like dough) 1 egg yolk a little sweetener Lemon Cream 125g butter 1 lemon 1 lime sweetener (taste the mixture to adjust to sweetness you like) 3 egg yolks vanilla essence/extract Meringue 4 egg whites 1 cup sweetener pinch of cream of tartar Mix all pastry ingredients, knead thoroughly, then line a suitable pie dish/flan tin. Bake at 175 ° 5-10 minutes until it is golden brown. Remove from the oven. Melt butter on low heat, add sweetener and vanilla in a saucepan. Squeeze the juice from the lemon and lime, add to the pan, stir thoroughly, then add the egg yolks, one at a time whisking as you do so, continue to whisk until the mixture thickens. Pour the lemon cream into the pastry shell. Whisk the egg whites until they form soft peaks, add sweetener and cream of tartar, whisk until egg whites are stiff and glossy. Spread the meringue over the pie and bake for around 30 minutes until golden brown. Keep checking the colour as ovens vary. If you find that you have too much meringue to place on top of the pie, you could make a couple of meringue nests and bake them along at the same time, fill them with cream, add a few berries or sliced kiwi or mandarin segments and you have another dessert for the next day. [url=http://www.lchfrecept.com/ShowRecepy.aspx?ID=1279]http://www.lchfrecept.com/ShowRecepy.aspx?ID=1279[/url] ----------------------------------------------------------------------------------------------------- Ingredients: 4 eggs 200g cream cheese/Philadelphia 100g butter 100g dark chocolate (70%) Flaked almonds or any nuts (1 tsp vanilla flavoring) Preheat the oven to 200 degrees. Grease a springform with a little butter. Melt butter, break chocolate into pieces and stir until melted, dont overheat or else you get a grainy mixture. Beat eggs until fluffy, add the cream cheese, a little at a time, beating well after each addition. Using a spatula stir in the chocolate butter mix, stir well. Pour batter into springform tin and sprinkle with nuts. Bake on the middle shelf for 15 - 20 minutes. Super good to eaten warm with whipped cream however boss just polished off another slice cold as we speak and still enjoyed it. [url=http://www.lchfrecept.com/ShowRecepy.aspx?ID=1267]http://www.lchfrecept.com/ShowRecepy.aspx?ID=1267[/url] ----------------------------------------------------------------- Budapest Roulade (Roll) ingredients: 6 egg whites 3 tablespoons Splenda or similar 0.5 cup coconut flour 1 cup hazelnut flour (very finely ground so they resemble flour) 1 cup finely chopped hazelnuts filling 2.5 cups whipped cream 2-3 cups raspberries or other berries, can be frozen, but drain off excess liquid Garnish little melted dark chocolate Preheat the oven to 175 degrees. Whip the egg whites and Splenda until very stiff. Mix coconut flour, the chopped nuts and hazelnut flour. Gently fold the egg white into the dry mix.. Spread the batter on a lined swiss roll tin. Bake in middle of oven for about 15 min. Turn out onto a new sheet of baking parchment. Remove the paper from the top of the cake and let it cool. Whip the cream, mix with fresh or semi-thawed frozen raspberries, add a little Splenda if its too tart for you and spread over cake. Roll up like a Swiss roll, gently. Garnish with drizzle a little melted chocolate over the cake. A tip: Cover the cake with a damp tea towel and then roll up everything (towels included) quickly and let it all cool down, when completely cool unroll, spread on filling and then using the baking parchment underneath the cake carefully roll up into a Swiss roll. By using this damp tea towel the cake wont crack quite as much. Here is the picture for you [url=http://www.lchfrecept.com/ShowRecepy.aspx?ID=1155]http://www.lchfrecept.com/ShowRecepy.aspx?ID=1155[/url] ---------------------------------------------------------------------------------------- [/QUOTE]
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