Product Description

Since coconut flour comes highly de-oiled, it is also suitable in a diet or as part of a balanced diet. The flour contains few but healthy fats and hardly any carbohydrates. At just over 300 calories (100 g), it's also not a calorie bomb. Coconut flour can be an alternative to wheat flour. People with celiac disease and a sensitive digestive system benefit equally from coconut flour. It is gluten-free, low in carbohydrates, high in fiber, low in fat and cholesterol-free. Uses: Due to its high absorbency, the flour also binds soups, sauces and desserts. Those who use coconut flour for baking save carbohydrates and calories while increasing the fiber and protein content of the baked goods. Recipe suggestion: BIO cookies made from gluten-free shortbread with coconut flour. 70g BIO brown sugar, 70g BIO coconut oil, 50g BIO coconut flour, 170g BIO ground almonds, 20g BIO vanilla sugar, 1 pinch of salt, 1 BIO egg, 2EL water, 1 pck baking soda. Preparation: Mix the room-warm coconut oil and sugar well until the sugar is dissolved. Add the vanilla sugar, salt, egg, water, baking soda and finally the coconut flour and mix well to form a ball. Let rest in the refrigerator for at least 2 hours. Roll out, cut out any shapes and now place on the baking tray. Preheat the oven to 175 °C (top/bottom heat) and bake the cookies for 12 - 15 minutes.

Ingredients

Organic coconut flour

Nutrition table