Wellness Wednesday: Let’s talk Coconut flour

coconutflour1

While wandering the cookbook aisle at my local library about two months ago, I came across this amazing little cookbook, The Healthy Coconut Flour Cookbook by Erica Herwien. I loved all the photos on the cover and then I read that it contained more than 100 grain-free, gluten-free, paleo-friendly recipes for every occasion. So I had to check it out. I brought it home and couldn’t believe how many recipes I wanted to try. After renewing the book twice I decided to buy my own copy.

I never really intentionally cooked with coconut flour before so I looked forward to exploring with it in my kitchen.

First let me share a few health benefits and why it might be something you might want to incorporate into your recipes:

It’s naturally high in fiber ans low in carbohydrates (let’s face it, we need that especially with all the yummy temptations over the holidays every little bit helps.)

It’s better for our blood sugar because the fiber content in coconut flour is low in digestible carbohydrates so it doesn’t have the same effect on our blood sugar compared to other carbohydrates such as wheat grains and rice.

Typically when we eat carbohydrates they are broken down into glucose that can cause a rapid rise in blood sugar, which forces our body to work hard to respond to it. This quick rise causes stress on the body and over time, high blood sugar levels can lead to or complicate some of our big health concerns such as diabetes, heart disease,  weight gain and our overall health. But with coconut flour you don’t get that sugar spike and the high fiber makes you feel full and cleans out the residue before leaving the body.

So using it as an alternative to traditional all purpose flour is a great thing. It also is a great alternative for that small percent of people that have gluten intolerance.

coconutflour2

So today I tried making the Chocolate Banana Bread recipe from the cookbook. It is gluten-free, grain-free, dairy-free and paleo-friendly. I am lactose intolerant so the fact that the book includes ways to remove the dairy makes me happy.

I couldn’t find my smaller loaf pan so it came out more of a long wide shape. I also tried a new dark chocolate brand which I used the food processor to shred it.  Well I had three tasters including myself. Leao, who is working from home, said he liked it but wanted more banana flavor. Apollo and I loved it. I liked the moist inside with a slight crisp to the edges. It pairs well with my Honeybush tea from Numi. It’s perfect for the drab rainy day we are experiencing today.

I will try to write posts as I try some of the other recipes in this book. I hope they are all just as yummy as this one. I also noticed that I didn’t feel sleepy after eating it. So I didn’t get the normal sugar spike like many desserts and breads tend to do to me.

If you do use coconut flour let me know what you think.

Have a blessed day!

Belinda

 

join the conversation

*

Follow

Get every new post delivered to your Inbox

Join other followers: