Coconut Flour Tortillas
Ingredients:
8 egg whites
1/4 cup coconut flour
1/4 teaspoon baking powder
1/2 cup water
Coconut oil
1/4 tsp salt
Method:
Whisk all the ingredients together and preheat a nonstick pan with some coconut oil. Pour about 3 tbsp of mixture into the pan at an angle and swirl around. Once golden brown, flip. Make sure that they’re really golden or they’ll rip.
*Note: Credit for this recipe goes to "http://simplypaleo.com/2012/04/26/how-to-make-coconut-flour-tortillas/" THANK YOU!
8 egg whites
1/4 cup coconut flour
1/4 teaspoon baking powder
1/2 cup water
Coconut oil
1/4 tsp salt
Method:
Whisk all the ingredients together and preheat a nonstick pan with some coconut oil. Pour about 3 tbsp of mixture into the pan at an angle and swirl around. Once golden brown, flip. Make sure that they’re really golden or they’ll rip.
*Note: Credit for this recipe goes to "http://simplypaleo.com/2012/04/26/how-to-make-coconut-flour-tortillas/" THANK YOU!
Home made Garlic Powder
Garlic
Method:
Peel the garlic
Cut them into slices
Put in dry plan
Put into the oven at 150 degrees
Dry and keep turning
When fully dried, wait until they cool
Grind in a blender or coffee grinder until powder
Strain if big chunks are left behind
Store the chunks or garlic powder in airtight jars kept in a cool place, or freeze for long-term storage.
You can also make Garlic Salt by adding salt when you grind your Dried Garlic. I prefer using Kosher Salt. The ratio I use is 3:1, meaning 3 parts Dried Garlic to 1 part Salt.
How to roast a pumpkin
Choose a firm, small pie pumpkin, not more than 3-4 pounds; smaller pumpkins tend to be a bit sweeter
Method:
Rinse the pumpkin under warm water, removing any dirt or debris
Cut the pumpkin in half on a large cutting board, with a sharp knife
Scoop out the seeds with a metal spoon, I use an old measuring spoon that has a nice edge
Lay the pumpkin face side down in a large baking dish
Scoop out the seeds with a metal spoon, I use an old measuring spoon that has a nice edge
Lay the pumpkin face side down in a large baking dish
Cover with ¼ inch water
Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to check
Remove from oven and scoop out insides, discarding skin
Store in refrigerator in a glass mason jar
Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to check
Remove from oven and scoop out insides, discarding skin
Store in refrigerator in a glass mason jar
Homemade Coconut Flour
FYI:
Coconut flour is lightly sweet and high in protein and fiber, but it creates very dense baked goods. According to natural foods expert and advocate Jenny McGruther, each cup of coconut flour will absorb as much liquid as 3 to 4 cups of wheat flour. Expect to add about six eggs and 1 cup of liquid for each cup of coconut flour you use. Beat and mix your batters thoroughly when using this kind of flour, as it tends to clump densely. Hillson suggests using no more than 15 percent coconut flour in your flour blend.
Because of its high fiber content and lack of gluten, you can't use coconut flour exactly the same way as regular flours. Coconut flour absorbs a lot of water and you will need to modify your recipes to make sure your end result is moist and tasty. Baked goods made with coconut flour also require more eggs to add the protein that is required to replace gluten and provide a structure for your cookies, muffins or cakes. Use recipes that are specially formulated for coconut flour to avoid unpleasant surprises.
Coconut flour is lightly sweet and high in protein and fiber, but it creates very dense baked goods. According to natural foods expert and advocate Jenny McGruther, each cup of coconut flour will absorb as much liquid as 3 to 4 cups of wheat flour. Expect to add about six eggs and 1 cup of liquid for each cup of coconut flour you use. Beat and mix your batters thoroughly when using this kind of flour, as it tends to clump densely. Hillson suggests using no more than 15 percent coconut flour in your flour blend.
Because of its high fiber content and lack of gluten, you can't use coconut flour exactly the same way as regular flours. Coconut flour absorbs a lot of water and you will need to modify your recipes to make sure your end result is moist and tasty. Baked goods made with coconut flour also require more eggs to add the protein that is required to replace gluten and provide a structure for your cookies, muffins or cakes. Use recipes that are specially formulated for coconut flour to avoid unpleasant surprises.
Coconut flour is very dry. When cooking with it, you may need to use extra water. Pulsing small amounts of coconut meat at a time makes the process easier.
Coconut Flour Made from Fresh Coconut:
Ingredients:
Fresh Coconut
Very Fine Strainer or Cheese Cloth
Blender/food processor
Method:
Open the Coconut
Drain the water, drink or discard
Remove meat from coconut
Rinse the Meat
Chop into pieces
Blend in blender with Water until it turns pasty
Strain the liquid from the pulp either by using different strainers or using a cheese cloth
Once the liquid is removed (which by the way is coconut milk) take the left over coconut and spread it on a cookie sheet
Bake in the oven at 170 degrees (or lowest setting on your oven) for 40-45 mins, make sure you keep checking so that you don't bake your flour.
Wait until completely cooled
Put coconut into food processor and blend until a fine powder
Coconut Flour made from Coconut Flakes:
Ingredients:
Coconut Flour Made from Fresh Coconut:
Ingredients:
Fresh Coconut
Very Fine Strainer or Cheese Cloth
Blender/food processor
Method:
Open the Coconut
Drain the water, drink or discard
Remove meat from coconut
Rinse the Meat
Chop into pieces
Blend in blender with Water until it turns pasty
Strain the liquid from the pulp either by using different strainers or using a cheese cloth
Once the liquid is removed (which by the way is coconut milk) take the left over coconut and spread it on a cookie sheet
Bake in the oven at 170 degrees (or lowest setting on your oven) for 40-45 mins, make sure you keep checking so that you don't bake your flour.
Wait until completely cooled
Put coconut into food processor and blend until a fine powder
Coconut Flour made from Coconut Flakes:
Ingredients:
1 Cup Unsweetened Coconut Flakes
4 cups of water
Method:
Soak 1 cup unsweetened coconut flakes in 4 cups water for several hours.
Transfer the coconut and water mixture to a food processor and process until smooth.
Soak 1 cup unsweetened coconut flakes in 4 cups water for several hours.
Transfer the coconut and water mixture to a food processor and process until smooth.
Strain the mixture through a cheesecloth; squeeze to get out the most liquid. This liquid is your coconut milk.
Transfer the liquid to a container and refrigerate.
Spread the pulp from the cheesecloth onto a baking sheet.
In a 200-degree oven, bake the pulp until dry. (could take hours)
Grind the dried pulp until you have a fine powder texture.
Spread the pulp from the cheesecloth onto a baking sheet.
In a 200-degree oven, bake the pulp until dry. (could take hours)
Grind the dried pulp until you have a fine powder texture.
Coconut Flour made from Coconut Flakes: (Alternate Recipe)
Ingredients:
1 1/2 Cup Unsweetened Shredded Coconut flakes
2 1/2 Cup Water, Boiled
Method:
Place the coconut flakes in your blender. Pour the hot, boiling water on top of the coconut flakes.
Blend on high for about five minutes.
Pour the coconut and water mixture through a nut milk bag (or layer cheesecloth -- or even a clean dishcloth -- over a strainer) and into a large bowl. (Tip: If using a nut milk bag while the mixture is still hot, use barbecue or salad tongs to gently squeeze out the milk.)
Bake in the oven at 170 degrees (or lowest setting on your oven) for 40-45 mins, make sure you keep checking so that you don't bake your flour.
Wait until completely cooled
Put coconut into food processor and blend until a fine powder
Method:
Place the coconut flakes in your blender. Pour the hot, boiling water on top of the coconut flakes.
Blend on high for about five minutes.
Pour the coconut and water mixture through a nut milk bag (or layer cheesecloth -- or even a clean dishcloth -- over a strainer) and into a large bowl. (Tip: If using a nut milk bag while the mixture is still hot, use barbecue or salad tongs to gently squeeze out the milk.)
Bake in the oven at 170 degrees (or lowest setting on your oven) for 40-45 mins, make sure you keep checking so that you don't bake your flour.
Wait until completely cooled
Put coconut into food processor and blend until a fine powder
Coconut Butter
8 ounce package of Let’s Do Organic Unsweetened Shredded Coconut
1 tablespoon melted coconut oil
1 teaspoon of vanilla extract
Pinch of Kosher salt (key ingredient in my humble opinion)
Method:
Mix everything into a blender
Blend until smooth
*NOTE: credit for the recipe goes to "http://nomnompaleo.com/post/9869555953/homemade-coconut-butter" THANK YOU!
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