Words and photo by Polly Fossey
Pouring from the bag like fragrant white sand from some pristine shore, it conjures birthday cakes and beach vacations. I celebrated my fifth birthday in Hawaii with a cake covered in toasted coconut flakes and topped with a plastic hula dancer. In Hawaii, coconut was in the air and so it is no wonder that all those sensory memories kicked in again when I opened a bag of Wilderness Family Naturals Coconut Flour.
Inspired by the delicious scent, I improvised a simple recipe for coconut/lemon muffins and was surprised that the bright coconut flavor shone through not only in the raw batter, but also in the final product. The experiment convinced me that coconut flour is an easy substitution for a portion of the gluten flour in traditional quick bread recipes.
The adventurous cook will also find a use for the amazing thickening power of coconut flour. In savory foods, it can be used as a dredge for seafood or as a thickener in Indian and Thai style gravies.
Wilderness Family Naturals Coconut Flour is made from only organic coconut meat. It is a healthy addition to your daily diet. Adding a spoonful to your morning smoothie is a great way to add flavor, fiber and protein. Since the Bushwick Food Coop offers coconut flour in convenient 1 kg bags, you can always keep your pantry stocked with the taste of the tropics.
Coconut/ Lemon Muffins:
1.6 oz coconut flour
6.4 oz all purpose flour
4 oz sugar
1 tsp salt
2 tsp baking powder
9.6 oz milk
4 oz melted butter
Lemon zest to taste
¼ tsp vanilla
Spoon batter into lined muffin tins.
Bake at 350 degrees for 25 minutes or until done.