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!

Bursting with vitamins, minerals and phytonutrients, the Zucchini noodle makes a super nutritious alternative to high-carb pasta.

This recipe is one of many I have developed for my Break Through! Signature Cleanse Program, which focuses on delicious, satiating meals that encourage optimum health and weight.

The aim is to create meals that not only taste good and are healthy, but leave you satisfied.

This is the way to creating sustainable results with your health and weight goals, transcending the start-stop yo-yo of ‘dieting’.

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:

Extra virgin olive oil
Salt and pepper
Chilli flakes

Print

Fresh and Raw Zucchini Noodle Salad

Prep Time 10 minutes

Servings 1

Author Brenda Janschek

Ingredients

• 1 large zucchini
• 6 cherry tomatoes halved
• 6-8 Kalamata olives pitted and quartered
• Handful of fresh basil leaves
• Handful of rocket
• Drizzle Extra virgin olive oil
• 1 tablespoon lime juice
• Zest of half a lime
• 1 garlic minced
• Salt and pepper
• Crumbled goats cheese optional
• Thinly sliced fresh red chilli or chilli flakes optional

Instructions

• Make zucchini noodles - if you don’t have a spiraliser, use a potato peeler to make thick strips then cut them into thinner strips
• Pop into a bowl with cherry tomatoes, olives, basil and rocket
• Make dressing out of olive oil, lime juice, lime zest, garlic, salt and pepper
• Pour on top of ingredients and gently mix together and if you have time allow to sit for 10 minutes, then it’s good to go with an extra crack of salt and pepper.
• Add crumbled goats cheese and/or chilli if using

Guess what happened as I was making zucchini noodles………

Putting this in perspective, Miss then 8 pictured here is what I call a zucchini-sceptic.

However, having made the zucchini noodles with me and noting how colourful and vibrant they looked, she took the plunge and ended up hooking in!

Perhaps it’s more the presentation of the zucchinis that won her over, or perhaps it was the mixture of tastes. Either way, we have a convert on our hands.

Just goes to show that anything can happen when you get kids into the kitchen.

Enjoy!
 

With all the goodness from the coconut oil and good quality eggs, and a bit of a pick-me-up with the cacao, and potassium and vitamins and minerals from the dates, I think these make a nice healthy lunchbox treat. Miss 8 has ordered hers with cream already!

I always hold my breath around the family taste test. After all, I’m using quality organic ingredients which are a bit of an investment, so there’s nothing worse than a recipe flop.

But this one got the family thumbs up, though apparently it’s more of a ‘Brownie Cake’ than a straight-out brownie.

It’s easy to make, lovely and moist, and is extra-delish served with fresh berries in season.

For more favourite healthy treats to create (and eat!) which are perfect for lunchboxes, my Easy Wholefood Lunchboxes recipe ebook is proof of this with family faves like Coconut Rough Cookies, Muesli Biscuits, and Strawberry Chia Jam Drops, to name a few.

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 Flour
Cacao Powder
Medjool Dates
Baking Powder
Coconut sugar or Rapadura sugar
Coconut oil
Coconut milk
Dark chocolate chips

Print

Brownie Cake

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 1/4 cup coconut flour
• 1/2 cup cacao powder
• 2/3 cup Medjool dates chopped
• 1 teaspoon baking powder
• 1/3 cup coconut sugar or rapadura sugar
• 1 teaspoon vanilla extract
• 1/2 cup coconut oil
• 3 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unhomogenised milk or coconut milk if dairy free
• 1/4 cup dark chocolate-chips optional

Instructions

• Preheat oven to 160 degrees C
• Lightly grease a 20cm square tin and line with baking paper
• Process all the dry ingredients and dates in food processor or Thermomix
• Add wet ingredients and continue to process until just combined (don't overmix)
• Stir through dark choc-chips
• Pour the mixture into the prepared tin lined with unbleached baking paper, and bake for 20 minutes or until set
• Remove from oven and set aside to cool before cutting into squares
• Enjoy plain or with cream and raspberries

Do you bake with coconut flour? I love using it for the occasional healthy treat, but you need to remember that it doesn’t behave like other flour in baking. A small amount of coconut flour sucks up lots of liquid very quickly!

I hope you enjoy my Brownie Cake recipe!

If you share them on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Some other healthy lunchbox treats you might like are Raspberry Coconut Squares and Orange and Poppyseed Bars.