#coconut flours

[queerandnow]

Fluffy Keto Pancakes

Plenty of eggs and cream keep these pancakes fluffy, while almond and coconut flours keep the carb content low if you're on the keto diet.

[soundbreaking]

Fluffy Keto Pancakes Plenty of eggs and cream keep these pancakes fluffy, while almond and coconut flours keep the carb content low if you're on the keto diet.

[nomadtofumblr]

Baked Zucchini Parmesan Fries Made with gluten-free almond and coconut flours, these baked zucchini Parmesan fries are a flavorful appetizer or side dish guests will love!

[fionacaroline]

Fluffy Keto Pancakes Plenty of eggs and cream keep these pancakes fluffy, while almond and coconut flours keep the carb content low if you're on the keto diet. 6 eggs at room temperature, 2 tablespoons low-calorie natural sweetener, 1 teaspoon baking powder, 1 cup almond flour, 1/4 cup coconut flour, 1/2 teaspoon ground cinnamon, 1/4 cup heavy whipping cream at room temperature, 2 tablespoons butter melted, 1 teaspoon salt, 1 teaspoon vanilla extract

[jodihartung]

Power-Up Protein Pancakes These delicious, high-protein pancakes are made with protein powder, oats, and almond and coconut flours to give you a boost. Ideal for every day of the week!

[fullcravings]

Vegan/Paleo Fig Tart with Almond Flour Crust

[morethansalad]

Vegan Garlic Knots

[certifiedceliac]

Single Serve Blueberry Brownie (via Feasting on Fruit)

[miminmimikyu]

thinking about @plant-taxonomy-showdown's angiosperm cake poll and im contemplating how possible it is to bake a cake using ~~only~~ ingredients obtained from monocots (OR eudicots, but i've got that one figured out i think). i'm currently stumped by how you get air into that sucker without chemical leavening agents (aquafaba comes from eudicots so that's out).

so the solution would be like

bake something that's supposed to be dense, like ginger cake or banana bread. but the thought of making any of these without cinnamon is making me sad

stretch the definition of cake. maybe a pie is possible…?

reaaaaaaaaaaally stretch the definition of monocot-derived ingredient. like. what if i make ginger beer and use its CO2. that definitely can work (i've used cola as a leavening agent before). but then i'm relying on epidermally associated yeasts to make me the CO2, that feels like cheating.

but in theory, someone could run into a maize field at dusk, tie plastic bags around some (thousands) of plants, harvest the air before dawn, extract the CO2, pressurize it enough to blast it into water and then give me that carbonated water to use. does that count. plants make CO2 in the Kreb’s cycle so does it matter that the ginger beer's CO2 comes from a yeast digesting the ginger's glucose and not from the ginger burning its glucose how do you (imaginary arbiter of monocot cake law) know a yeast did it and not me breaking into a field at night with 10000 plastic bags i'm getting off track now.

[foodshowxyz]

Coconut Lavender Tartlets Recipe

Ingredients:

For the Tart Shells:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1-2 tablespoons ice water

For the Coconut Custard:

1 cup coconut milk

1/4 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)

For the Whipped Coconut Cream:

1 can (14 ounces) coconut cream, chilled overnight

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Garnish:

Toasted coconut flakes

Lavender buds

Powdered sugar for dusting

Instructions:

Make the Tart Shells:

In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.

Press the dough into tartlet molds and prick the bottom with a fork.

Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.

Prepare the Coconut Custard:

Whisk together sugar and cornstarch in a saucepan.

Gradually whisk in coconut milk, ensuring no lumps form.

Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.

Make the Whipped Coconut Cream:

Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.

Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Tartlets:

Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.

Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.

Serve:

Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.

[vegan-nom-noms]

Babe Ruth Copy Cat Candy Bars

[stone-cold-groove]

Before you make another cake... there’s something you should know about flour. Swans Down Cake Flour ad - 1928.

[angelkin-food-cake]

Fig Almond Tea Cake with Coconut Honey Glaze

Filling:

8 oz. dried figs, stems removed, coarsely chopped

2 Tbsp. granulated sugar

¼ cup brandy or water

½ cup water

3 Tbsp. slivered almonds, chopped

½ cup almond paste

Cake:

2 cups (8 oz.) cake flour

½ tsp. baking powder

½ tsp. fine sea salt

⅔ cup canned coconut milk, room temperature

1 tsp. vanilla extract

¼ tsp. almond extract

14 Tbsp. (7 oz.) unsalted butter, softened

1½ cups, plus 2 Tbsp. granulated sugar

4 large eggs, room temperature

Glaze:

3 Tbsp. canned coconut milk

2 Tbsp. honey

1 Tbsp. coconut rum

⅛ tsp. fine sea salt

2 oz. white chocolate, finely chopped

3 Tbsp. cream cheese, room temperature

6-8 fresh mission figs for garnish (optional)

For the filling, roll almond paste into a ½  inch diameter rope, cut rope into ½ -1 inch size pieces.

Bring figs, sugar, brandy, and water to simmer in medium saucepan over medium heat. Simmer, stirring occasionally, until liquid evaporates and figs are very soft, about 10 minutes. Remove from heat and cool for 5 minutes. Stir in chopped almonds and almond paste pieces and cool until ready to use.

For the cake, adjust oven rack to lower-middle position. Grease and flour 9×5 loaf pan. Combine flour, baking powder, and salt in bowl. Whisk coconut milk and both extracts in measuring cup.

In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of coconut milk mixture. Mix on low until smooth, about 30 seconds.

Remove mixing bowl, add fig-almond mixture in chunks of various sizes. Using rubber spatula, fold until mixture is evenly distribute throughout the batter.

Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325℉ and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65- 80 minutes.

Cool cake in pan for 15 minutes, then turn out onto rack, right side up, and cool completely.

For the glaze, bring coconut milk, honey, rum and salt to a simmer over in a small saucepan over medium heat. Turn off heat and whisk in white chocolate until fully combined. Add cream cheese, one tablespoon at a time, whisk until glaze is smooth and creamy. Cool for 20-30 minutes until thickens.

Drizzle glaze over top of cake and let it drip over the sides. Decorate with fresh figs (if use) and serve.

[parveens-kitchen]

Everything Good Banana Bread Mini Loaves

Title: Mini Delights: Everything Good Banana Bread in Adorable Loaves. Welcome to a delightful twist on the classic banana bread – the Everything Good Banana Bread in mini loaves! These cute, individual servings are made with a blend of wholesome ingredients that will tantalize your taste buds. Join me on this baking adventure as we create these heavenly mini banana breads filled with fresh…

[fullcravings]

Paleo Chocolate Chunk Cookies

[morethansalad]

Vegan Strawberry Mochi Ice Cream