Have you guys ever baked with coconut flour before? I decided to go on a coconut experimentation kick this week using a recipe I’ve been working on for blueberry bars. Coconut flour works differently than so many other flours so I was glad to spend the time in the kitchen to learn about how it works in recipes. Coconut flour is really light and makes desserts cakey rather than crisp and chewy, so it works well in muffins, cakes, and dessert bars. Desserts made with coconut flour don’t last as long, since they tend to get softer as the days go on. Which is definitely okay with me as it gives me an excuse to gobble them up quicker! As if I needed an excuse… But you can extend the shelf life of the desserts by storing them in the refrigerator. The other thing to note about coconut flour is that is absorbs a lot of moisture, so it needs additional liquid and eggs in its recipes. You’ll find that you need less coconut flour in recipes due to this fact. So what are a few of the benefits of coconut flour?
- Naturally gluten-free. Coconut flour is a great alternative to wheat flours for those of us who need to eat gluten-free. It’s also perfect for individuals on the paleo diet!
- High in fiber. It will fill you up quicker than other flours.
- Higher in protein than gluten-containing flours.
For this recipe, I combined coconut flour and almond meal to make some blueberry bars for a sweet treat. I kept it low in sugar, but by all means you can add more sweetener if that suits your tastes better. These bars are not too thick, but still cakey and soft. Now that I think about it, these bars would be delicious with some shredded coconut or even some dark chocolate added to them (I know what I’ll be experimenting with this week!). However, I personally still like them as is – bursting with blueberries and a hint of cinnamon. I’ve been eating them for breakfast AND dessert – they’re that yummy!
If you want to learn more about how to incorporate coconut flour into your diet check out these facts at Nuts.com!
- ½ cup coconut flour
- ¼ cup almond meal
- 2 tbsp flax meal
- 6 tbsp water
- 1½ tsp ground cinnamon
- ½ tsp baking powder
- 2 tsp vanilla extract
- ¼ cup coconut oil, melted
- ¼ cup unsweetened almond milk
- 2 tbsp honey (or maple syrup if vegan)
- ½ cup fresh blueberries
- Preheat oven to 350F. Grease an 8x8 inch baking dish with coconut oil.
- In a small bowl, combine flax meal and water and stir. Set aside for 5 minutes.
- In a large bowl, whisk together coconut flour, almond meal, baking powder, and cinnamon.
- Combine coconut oil, almond milk, honey, vanilla and flax eggs together. Pour into the dry ingredients.
- Stir together the dough. It should be the consistency of cookie dough. Fold in the blueberries.
- Pour dough into baking dish.
- Bake at 350F for 20-25 minutes, until lightly browned on top. Let cool completely before cutting into 12 bars.