Coconut flour is a natural and Kurdish alternative to other types of flour, rich in dietary fiber and protein.
In addition, it is a leader among other flours in its protein content.
General uses include:
- Bake (pancakes, cookies, bread, etc.)
- Thickener sauces,
- Sauces and can even be added to smoothies
- Various tablespoons per day would make a significant difference in daily fiber intake
- An important thing to keep in mind is that because Coconut flour: It does not contain gluten
- It cannot be used as a 1: 1 substitute for regular flour. It will require that more liquid be added to achieve the correct cooking texture
- Coconut flour is ideal for people who are sensitive to wheat and are allergic to gluten since it does not contain this specific protein
NUTRITIONAL INFORMATION for COCONUT MEAL
Energy 1864/447 kJ / kcal Proteins 19.7 g Carbohydrates 44.7 g of which sugars 0 g Fats 12.3 g of which saturated 7.0 g of which mono-saturated 0.5 g Fiber 39 , 3 g Salt 0 g
COCONUT FLOUR PANCAKES (VEGAN KETO)
- 2 tablespoons ground flaxseed
- 1/4 cup peanut butter (or nut butter of your choice)
- 1/4 cup almond milk (or low carb milk of your choice)
- 2 tablespoons almond flour (or sunflower seed flour)
- 2 tablespoons low carb sugar optional
- 1 teaspoon baking powder
- 1/3 cup coconut/almond flour
- 1 tablespoon of avocado oil for frying
- 1 tablespoon Spirulina powder
- In a medium bowl, prepare the flax eggs by mixing 2 tablespoons of ground flaxseed with 5 tablespoons of water. Let it thicken for a few minutes.
- Add the peanut butter and soy milk to the flax eggs. Beat until well combined.
- Add the almond/coconut flour, low carb sugar, and baking powder and mix to combine.
- Add 1-2 tablespoons of batter and cook over medium-low heat for 2-3 minutes per side until pancakes are golden brown. Be careful when flipping them!
- Serve hot with your favorite toppings. Enjoy!
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