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  1. #1
    Graycat's Avatar
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    Coconut Flour

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    I've never before used coconut flour, or any other nut flour for that matter.

    I'm looking to make something which calls for coconut flour, but all I have is shredded, organic coconut. If I grind that in a coffee grinder, will the end result be coconut flour?

  2. #2
    Dr. Bork Bork's Avatar
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    why do you feel the need to create something with coconut flour? Back away from the faileo baked goods...

    and, no, I don't think you can make coconut flour from shredded coconut, cuz it needs to be dried out and stuff
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    eKatherine's Avatar
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    If you really want to use coconut flour, get some. Real coconut flour has had some of the coconut oil pressed out of it, and is as fine as powder. I have a book by Bruce Fife that has some coconut flour recipes in it. I never got motivated to use it though.

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    Graycat's Avatar
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    Quote Originally Posted by Dr. Bork Bork View Post
    why do you feel the need to create something with coconut flour? Back away from the faileo baked goods...

    and, no, I don't think you can make coconut flour from shredded coconut, cuz it needs to be dried out and stuff
    Actually, I never bake or consume paleo versions of certain foods, like bread for instance. Just thought that this one time (I've been at this for 2yrs,) could possibly make something for the first time and was genuinely curious of the difference between the shreds and the flour.
    Thanks for your reply.

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    You can make coconut flour from a coconut, there are a lot of instructions, what I do is separate the meat from the nut, then squeeze the meat and remove any excess liquid, cut it into small pieces and put in cookies form, bake in the oven for ten minutes, then put the meat in a food processor and blend until it is transformed into a fine powder. At this page there is a recipe of coconut flour tortillas, you can also try it.
    Last edited by PemCarll; 10-11-2013 at 04:50 AM.

  6. #6
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    I use coconut flour for pancakes when I need a quick fix for something filling for lunch or breakfast. I prefer omelets, salads and meat but sometimes I need to switch it.
    However if you have shredded coconut you can do the same.

    Mix up 2 or 3 eggs, add a bit of coconut milk, and one or two tablespoons of shredded coconut and make pancakes of that mixture (you can add a sweetner if you want to but it will be quite sweet.)
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    How about a pumpkin pie? It's the right time of year for it ...

    Mix coconut flour and almond flour 50/50, wet up with coconut oil (and butter, if you like), pinch of salt ... sufficient to cover the base of a round baking tin. Press it flat and pop it into the fridge to harden.

    Meanwhile, steam some pumpkin flesh (say, 500g) then using a fork, blend together with three eggs, 250ml coconut milk, teaspoon or so of honey, some warming spices - nutmeg, cinnamon, allspice, slosh of vanilla essence, touch of salt and pour into the baking tin. Cook for around 45 minutes at 180C.

    Enjoy hot or cold. Clotted cream is fantastic with this! Double cream will do just fine.

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