So I’ve been using coconut oil for a while now as it is nutritionally dense and has amazing health benefits. So when I saw coconut flour on the shelf at Holland and Barrett I grabbed a bag to see if it would be a nifty gluten free replacement for flour. I do have a sweet tooth and have loved baking but my awareness of my waistline meant that I neglected this hobby. Coconut flour is versatile and there are plenty of recipes online that include it! Many are refined sugar free and high in protein meaning they are a great snack to reach for post-workout snack!
My first attempt was banana bread. It’s a great way to use up those pesky brown bananas that sit there and make your kitchen top work surface look untidy and uncared for.
I found the recipe on this site here.
I have made it a few times more and I found double sifting the flour makes the texture more fluffy and less ‘grainy’.
Here’s a picture of what it looked like! Yes, I did add a sprinkling of choc chips on the top!