coconut flour

IMG_20131104_183401Organic coconut flour is a delicious, low carbohydrate, high-fibre, grain-free and naturally gluten-free alternative to wheat flour made from fresh organic coconut flesh. A versatile ingredient with a naturally sweet taste suitable for consumption by people who are sensitive to gluten, who are following a paleo or low carbohydrate diet or who simply love the fresh, sweet taste of coconut!

It makes a delightful coating for chicken and fish and is mostly used to make breads, cakes, biscuits, pancakes and muffins, in curries, smoothies, sprinkled on top of muesli or yoghurt and as a protein-packed porridge. Due to its high fibre content, coconut flour requires an equal ratio of liquid to flour. Coconut flour can replace up to 20% of the flour in a recipe, but an equal amount of liquid is needed to compensate. For baking, generally use 1/4 to 1/3 cup of coconut flour in place of other flours in most standard recipes. You will also need to increase the amount of eggs used. Every 1 Cup of flour requires approximately 6 beaten eggs. For frying or Sauteing - coconut flour can be used at a 1:1.

Ingredients: Organic Coconut

Serving Size: 50g

Av per 100g

Energy (kj): 1590

Protein (g): 18.5

Carbohydrate (g): 22

Sugars (g): 7.9

Fat Total (g): 10.5

Fat Saturated (g): 9

Sodium (mg): 180

Fibre (g): 40