Coconut flour* Recipes have many health benefits. We bake a giraffe sponge roll with Coconut flour* and Coconut blossom sugar*.
Who Coconut flour* recipes for cakes, tarts, sponge cakes and the like are hard to find. This is because Coconut flour* Recipes are not that easy to create. This is because the baking properties are very different from conventional flours.
The recipes have been popular with health-conscious eaters for a long time. Meanwhile, you can also find it in supermarkets and many online stores. Thereby find Coconut flour* recipes find their way into our kitchens.
What is the case for coconut flour recipes?
Coconut flour* Recipes are healthy, gluten-free, low carb and at the same time high in protein and fiber.
Indeed, the flour consists of de-oiled, dried and ground coconut meat from fresh nuts.
Coconut flour has these advantages
- Coconut flour* is gluten-free
- Those who choose coconut flour recipes eat a diet rich in protein and fiber
- It tastes slightly sweet
- The flour of coconut is low carb
- Coconut flour is extremely absorbent - you need more liquid
- It is basic
- Coconut flour does not affect blood sugar
Unlike regular (wheat) flour, it has very many health benefits. Coconut flour* is gluten-free, making it perfect for people with coeliac disease. But anyone who suffers from high cholesterol levels will also benefit. This is because coconut flour is low in cholesterol.
With 43 grams of fiber per 100 grams, it has the most dietary fiber of all flours. Comparatively, however, it has a lot of protein and few carbohydrates. 100 grams of coconut flour contain 348 calories, with white flour you come to 410 calories per 100 grams.
Coconut flour* is therefore perfect for all fitness-conscious eaters.
What distinguishes coconut flour recipes from regular flour?
If you decide to use coconut flour recipes, you can not simply replace usual flour 1:1. Because the flour of coconut not only tastes different, but also has completely different Features.
The flour, thanks to its high Suction power perfect for soups, sauces and desserts. This is ensured by its high fiber content - it absorbs all liquids.
So replacing wheat flour 1:1 with coconut flour is not an option. One fifth you can however without any problems replace it without having to change the recipe.
Baking with coconut flour - anything but simple
Anyone who decides to bake with coconut flour will quickly realize that the baking properties are really very peculiar. In a nutshell: You need much more liquid than with a normal recipe.
And this is always the case when you replace more than 1/5 of the flour. The missing liquid in the coconut flour cake you can then best replace by Milk or Water balance.
So if you make a common cake recipe with 400 grams of wheat flour, you can replace about 100 grams with coconut.
So basically much less coconut flour is needed than wheat flour. On the other hand, however, more milk or water. In many recipes is advised to per 30 gram Coconut flour another Egg to stir into the batter.
Those who use coconut flour for baking save carbohydrates and Calories. At the same time, the protein and fiber content in the cake is increased.
However, the fact that coconut flour has a Intrinsic taste has, you can not disregard. The ingredients must be coordinated with each other.
Since coconut flour sweetish tastes, you can use less sugar or other sweeteners.
Our tip
We have made ourselves with coconut flour and Coconut blossom sugar* covered. Ideal are products from biological and sustainable Cultivation. So from Organic Plantations where coconut palms thrive along with other tropical plants.
A beautiful performance :) Since the cake tastes the same again a bit better.
The flour comes in a practical and resealable bag therefore. Unlike the usual packets, you can get to the flour much better here. It can be easily portioned with a spoon.
For all those who wonder how Coconut blossom sugar* smells and tastes: It is reminiscent of Caramel and immediately makes you want to have a cake. When baking, however, it is better to use less than too much. Instead of 3 tablespoons of the usual sugar, use 2 tablespoons. Coconut blossom sugar*. Especially if you work with coconut flour. Because it tastes slightly sweet even without sugar. Coconut blossom sugar also harmonizes very well with honey.
Giraffe sponge cake roll with coconut flour and coconut blossom sugar
Now it's time to get down to business. And because coconut flour alone is not complicated enough, we increase the whole thing with coconut blossom sugar and a giraffe sponge cake roll. Because not only the ingredients, but also the look should be a little exotic :)
What you need for the giraffe sponge cake with coconut
- 5 eggs
- 30 gram coconut flour
- 80 gram spelt flour
- 60 gram coconut blossom sugar
- 2 TBSP. Cocoa powder*
- 3-4 tablespoons milk
- 1 knife tip Baking powder*
For the cream
- 250 grams of low fat curd
- 1/4 cup whipped cream
- 1 packet instant gelatin
- Frozen berries (best: raspberries and blueberries)
The giraffe sponge cake dough
- Preheat the oven to 180
- Separate the eggs and beat the egg whites with a small pinch of salt and 3/4 of the coconut blossom sugar until stiff
- Mix the remaining sugar with the egg yolk until creamy.
- Mix coconut flour, spelt flour and Baking powder* Stir the mixture into the dough
- Now add the milk to the dough. Until it forms a uniform mass. Attention: Not too much!
- Gently fold the beaten egg whites into your batter
- Separate the dough about 50:50
- Put a baking paper on the tray and "stick" it with a little oil
The pattern
- Fill one half of the dough into a piping bag and draw a pattern on the baking paper
- For this you first paint a frame for your giraffe cookie - the rest of the pattern is left to your imagination
- Now your work of art goes into the oven for 2-3 minutes
- Meanwhile, stir cocoa into the second part of the batter
- Take the tray out of the oven and simply apply the brown dough over the yellow pattern
- Now off to the oven - 10 minutes should be enough
- Turned the sponge cake from the tray and remove the baking paper
- Now quickly roll up - preferably with baking paper and so that the pattern is on the outside
The filling
- While your giraffe sponge cake is cooling, make the filling. For this you whip the whipped cream until stiff
- Heat the fruit briefly in a saucepan - this is the best way to release the color.
- Fold the whipped cream into the curd-fruit mixture
- Heat the gelatin with 6 tablespoons of water
- Add 3 tablespoons of your cream to the gelatin - stir until firm
- Now stir briskly into the entire mass
- Let the filling stand briefly - best 5 minutes in the refrigerator
- Then fill the giraffe roll and let the mixture sit for another 5-10 minutes before rolling up the sponge.
Our conclusion
Coconut flour recipes taste paradisiacal and remind you of vacation. However, you need practice and sensitivity for baking with Coconut flour*.
We still have quite a lot of flour in stock, so you can look forward to new coconut flour recipes soon :)
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