Coconut flour is high in fibre, healthy fats and protein and has a low GI.

The flour is  made from ground and dried coconut meat and it’s good to remember that it can’t be used as a direct swap for other flours in recipes. That would be a recipe for disaster. So please don’t try to take a traditional recipe and convert to a coconut flour recipe, it just won’t work.

Bascially, when using coconut flour, you will inevitably need less flour and more liquid in the ratios.

Here’s a bunch of recipes from some very talented recipe writers, follow these and you won’t go wrong.

Chocolate Pudding with Gooey Bits by Low Tox Life

Almond, Lemon & Coconut Steamed Pudding by Quirky Cooking 

Berry Mug Cake by Becomingness

Gluten and Nut-Free Apple Bread by Becomingness

Berry and Walnut Crumble Slice by Mummy Made It

Carrot Cake by Natural New Age Mum

Healthy Tiny Teddies by Mummy Made It

Lemon Drizzle Cake by Yummy Inspirations

Paleo Banana Loaf by Dom’s Kitchen

Brownie Cake by Brenda Janschek Health and Lifestyle

And a few savoury recipes…

Carrot and Parsnip Muffins by The Joyful Table

Super-simple Salmon Patties by The Holistic Nutritionist

Gaps Wraps by Quirky Cooking

Enjoy!

Sweet potato:
Sweet potato is full of important vitamins like B6 vitamins which is great for our hearts, Vitamin C which wards of colds & flu’s, Vitamin D which is critical for our immune system, iron which gives us energy, magnesium which relaxes us and potassium which helps to lower blood pressure.
It is also high in fibre which helps us to burn energy more slowly and efficiently.

Coconut Oil:
Coconut oil boosts HDL cholesterol (our good cholesterol), it’s high in anti-oxidants, anti-microbial and increases satiety. This oil stays stable (and therefore safe for our health) when cooking at high-temperatures.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Coconut oil
Salt and black pepper

Print

Sweet Potato Chips

Author Brenda Janschek

Ingredients

• 2 large sweet potatoes
• 2 tablespoons of melted coconut oil heat in a ramekin in the oven for a couple minutes
• Salt (I prefer Himalayan rock salt or Celtic sea salt)
• Black pepper freshly ground

Instructions

• Preheat the oven to 175 degrees C
• Peel the sweet potato and cut into wedges or thick fries
• Place in a bowl and toss with melted coconut oil, salt and pepper
• Place the wedges on baking paper on a large pan
• Bake for approx 45 mins
• Check after 30 mins and spin tray and sweet potato around

Notes

Add ¼ teaspoon of smoked paprika, cinnamon or nutmeg or add rosemary to sweet potato wedges for variety.
Making double the recipe means busy parents have a healthy snack on hand for lunch-boxes and after school.

Bren x