I made this recipe last week, and it was awesome, but I want to try and replicate it with other flavors and without the bananas: http://raspberrycoconut.com/2011/06/08/grain-free-banana-blondies/.
Other than this experiment, I find that either my baked goods are too dry, too mushy, or don't cook evenly (the bottom burns but the middle stays mushy.) Many of the recipes I find online use some sort of syrupy sweetner, such as agave, and I don't want that. Any tips for egg- oil- or liquid- to flour ratios? Cooking temperatures/ cooking time?
asked byRaspberryCoconut (828)
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on June 13, 2011
at 11:43 PM
Coconut flour is SUPER-absorbent and its best to let the mixture sit for 5 minutes or so. You may need to add more egg, coconut milk, coconut oil or whatever if its too dry. If its too wet, add micro amounts of coconut flour at a time and let it sit again for 5 minutes before adjusting. Trust me, it works. We nailed the paleo pizza crust and it makes an awesome dipping/sandwich bread!
on June 14, 2011
at 04:07 PM
ok so I tried the coconut flour bread, i just can't get past the grainy texture of the coconut! the bread came out moist and raised well, it feels like pound cake, but the smell of the coconut flour almost makes me gag!
I guess its the coconut flour! Wondering if almond flour would work just as well. Its a shame, it looks fantastic!!