Coconut flour is a soft flour produced from dried coconut meat. It is grain-free, gluten-free and nut free which means those with Celiac or gluten intolerance can enjoy it too. Coconut flour also has many health benefits you won’t find in wheat flour products. It is:
- High in fibre – nearly twice the amount of fibre found in wheat bran. Great for improving digestion, reducing the amount of sugar your body absorbs and lowering cholesterol.
- High in protein – it is higher in protein and essential amino acids than rye or cornmeal flour.
- Low in carbohydrates – the low-carb alternative to ordinary flours.
- It has a low glycaemic index.
- Suitable for diabetics.
See my post Nuts About Coconuts for more info on coconut products.
25 g butter or coconut oil, melted
250 ml coconut or almond flour
2 large eggs, beaten
60 ml sparkling water, coconut, coconut milk or milk
30 ml mascarpone or creamed cottage cheese
1 ml salt
plain or flavoured yoghurt
- Combine all the ingredients in a mixing bowl and set it aside.
- Heat the butter in a heavy-based saucepan, electric frying pan or griddle to moderately hot.
- Drop spoonfuls of the batter, well apart to allow for spreading, onto the hot surface.
- Cook the crumpets over moderate heat until bubbles appear on the surface.
- Turn over with a lifter and cook until golden brown on both sides.
- Place onto a cooling rack and cover with a cloth to prevent the crumpets from drying out.
- Serve with honey, yoghurt and/or fresh fruit.