Organic Coconut Flour Blueberry Muffins

Recipe shared by TERRY and CHAU BOYLE

This buttery and bursting-with-flavour, delicious gluten-free alternative is easy to make even if you are new to baking with coconut flour – check out the tips at the end of the recipe. This recipe is from Dr Bruce Fife, ‘Cooking with Coconut Flour’.

Prep: 10 mins | Cook: 15 mins
Makes: 6 muffins

Ingredients:
2 tbsp butter or virgin coconut oil, melted
3 eggs
2 tbsp coconut milk, homemade or canned
30 drops liquid extract stevia
¼ tsp salt
¼ tsp vanilla
¼ cup sifted coconut flour
¼ tsp baking powder
½ cup blueberries, rinsed and dried thoroughly

Method:
1. In a large bowl, mix eggs, butter, coconut milk, stevia, salt, and vanilla.
2. In a smaller bowl, combine sifted coconut flour and baking powder.
3. Add dry mix into batter, blending thoroughly until there are no lumps.
4. Pour batter into greased muffin tins and bake at 200°C for about 15 minutes.
Tips on cooking with coconut flour
Sift flour before use. Because of its dense nature and tendency to clump, it is helpful to sift coconut flour before adding it in with other recipe ingredients. This will promote more even mixing and a consistent finishing texture in your final product.
Add appropriate amount of egg
With an unusual fibre content, nutrient composition and lack of elastic-like gluten, coconut flour behaves very differently from wheat and other grain flours in preparation.
You will notice that recipes with coconut flour often require a larger amount of pastured eggs, which act as binders for an optimal chewy texture when baked. Though some recipes may call for different combinations, the standard proportioning is about 6 eggs for every ½ cup of coconut flour.
Be careful with liquid measurements
The amount of liquid in coconut flour recipes (including that derived from milks, water, eggs, syrups and oils) is very specific and should be followed meticulously according to provided measurements. It is crucial to avoid the urge to add more flour or water to adjust the consistency of the batter while mixing, as coconut flour often behaves conversely to what we might expect.
Due to the highly absorptive nature of the flour, additional liquid can actually cause the batter to thicken, while increasing flour will make the final product crumbly and disagreeably dry. Unlike other recipes that may be calling out for your creative embellishment, deviating from coconut flour recipes is not recommended as slight changes in measurement can greatly alter the outcome.

www.yourorganicmarkets.com.au

HBliss

Vanessa Finnigan is the founder, editor, publisher of Holistic Bliss Magazine and she also offers multi-media whispering sessions. She has been a freelance writer for 15 years for magazines and a psychologist for 21 years.

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