from one generation to the next
I have to confess to having a “black hole” in my pantry where containers of rarely used ingredients end up out of sight, out of mind. I recently discovered an open package of coconut flour at the bottom of the heap.
I like to try new natural ingredients when they hit the market to make a personal assessment of their worth. After my first baking session with the forgotten coconut flour I’d lost interest in the remainder of the package. Yes it’s gluten free, but by my estimation it’s expensive and highly processed. The fact that cake made with coconut flour has a tendency to be dry and crumbly is also offputting.
Essentially coconut flour is the dried flesh of a fresh coconut which has had the oils removed. The defatted coconut is then reduced to a powder. In baking, coconut flour absorbs an enormous amount of liquid so when using it as a substitute, the volume of liquid needs to be increased significantly.
I counteracted the undesirable characteristic of coconut flour by using lots of ingredients with high moisture levels, but still I needed to add more than double the usual amount of milk.
These were delicious muffins and they kept really well but when it’s all said and done, the coconut flour is almost gone and I won’t bother to replace it.
Gluten Free Blueberry, Almond and Coconut Muffins
1/2 cup dessicated coconut
1/2 cup coconut flour
3/4 cup gluten free plain (all purpose) flour
1/2 cup brown rice flour
1 cup almond meal
1/4 cup gluten free custard powder
2 tablespoons psyllium husks
3/4 cup coconut sugar
3 teaspoons baking powder
180g butter, melted
500 mls milk approx
1 1/2 cups of blueberries, fresh or frozen
1/4 cup shredded coconut for decoration
Preheat the oven to 180C fan forced.
Grease 2 dozen muffin tins and line with paper cases.
Melt the butter in a small pan then set aside to cool a little.
Measure all the dry ingredients into a large mixing bowl and thoroughly combine with a wire whisk.
Make a well in the centre of the dry ingredients.
Whisk the eggs into the butter, the pour the butter mixture into the well.
Add 1 cup of milk and mix to a stiff batter.
Gradually add the second cup of milk using only enough to make a soft but not runny batter.
Allow the batter to rest for 10mins. Assess the thickness of the batter and add more milk to thin it to the original consistency.
Stir in the blueberries.
Fill the paper cases 3/4 full of batter and sprinkle a little shredded coconut on top.
Bake the muffins until puffed, golden and firm to the touch, about 20 minutes.
Cool on a wire rack, then s
tore in an airtight container.
These muffins freeze beautifully.
Makes approx 24