These cookies are better cold than straight of the oven which is unusal for a cookie in my book! This is for coconut lovers and gives you a lovely low carb, gluten free cookie full of coconut goodness. As I am currently having a play with the joy that is coconut nectar I used this for the sweetner element of the cookie. You could use another sugar substitute instead though. One thing to point out is that these cookies do not spread out whilst cooking so you need to make them into cookie shapes when placing them onto the baking tray.
1 cup coconut flour
1/2 cup coconut oil, melted
1/2 cup coconut nectar (or other sugar subsistute)
1/2 cup unsweetened desiccated coconut
1/2 tspn vanilla extract
1/8 tspn salt
3/4 cup chocolate chips
- Preheat the oven to 190C/375F degrees.
- Mix the coconut oil, coconut nectar, vanilla, eggs and salt. Blend well.
- Add the coconut flour, desiccated coconut and chocolate chips.
- Form into cookie shapes and place onto a baking tray lined with greaseproof paper.
- Bake for 15 minutes until golden.
- Cool, eat and enjoy!
- Bread! Healthy bread!
This gluten free bread recipe is as close to the real thing as you can get. Simple to make too! They can be made with either almond or coconut flour. I’ve listed the ingredients for the recipe with almond flour but the recipe link will lead you to the ingredients for the coconut flour version. The recipe contains psyllium husk power (it MUST be the powder) which seems to act as the binding ingredient. This is a great ingredient for intestinal health. It contains a spongy fibre that reduces appetite, improved digestion and cleanses the system and is very high in fibre. Just make sure you drink plenty of water. I purchased my psyllium powder from Saver Centre, but the health food shops here should sell it too.
A donut pan comes in handy for making gluten free bagels as well as donuts. This recipe uses coconut flour and flax seed so these are full of fibre and will be filling. A great start to the day!
A savoury muffin makes a nice change to a sweet one and this also makes a great side dish to soup instead of a bread roll. If you don’t eat breakfast until you get to work, you can bake a batch and keep them in the freezer. Take one out before you go to work and by the time you get there, it should be ready to eat (or you can zap it in the microwave for a hot treat). You are then set for the day!
This pancake recipe is very high in protein and low in carbs, meaning that it won’t raise your blood sugar levels (unless topping it with maple syrup or honey), and it will keep you going strong throughout the morning. They are gorgeously sweet and the spices used enhance the taste of pumpkin. The pumpkin puree can be made ahead or over night. Boil 100g pumpkin with a bit of water and blend into a puree. Voila! Or cheat, and use the canned pumpkin puree…but used unsweetened! The pancakes are very fragile to handle so I would advise to cook them in small amounts otherwise they will break when you flip them. Make “mini” pancakes and they should keep their shape better.
One of my favourite gluten free flours is coconut flour which is easily purchased in Barbados. Although you need a microwave for this I have not yet tried to see if it can be baked. Since coconut flour is high in fibre, this will be very filling as well as tasty. You could add other ingredients to the cheese too, some ham or tomatoes. Yummy!
This recipe from www.divaliciousrecipesinthecity.com uses Psyllium in a grain free, dairy free bread recipe and is very easy to make too. Since Psyllium and coconut flour are high in fibre this bread is very filling. Make sure you drink a lot of water! You can use this for dipping with sauces, spread with pate or load it up like a open sandwich. Use it like a sandwich wrap, make a mini pizza…just have fun and enjoy it! You could play around with the spices too, perhaps add chillis?