Baking with coconut flour can be challenging. It soaks up an incredible amount of moisture (that’s why most recipes call for an insane amount of eggs) and can lead to a very doughy and tough baked good. I haven’t baked with it for very long, but have learned a few things along the way.
1. For most recipes, coconut flour works well with almond flour to bind the ingredients together. Using almond flour reduces the required number of eggs, too.
2. If you’re baking with coconut flour and avoid coconut milk or coconut oil in the recipe, your end product won’t taste too “coconutty”. So even if you’re not a huge coconut fan, you might just enjoy the final result.
3. For a less dense muffin or cake, use a dry sweetener instead of a wet one. Instead of honey or maple syrup, reach for sucanat or maple sugar.
4. While it’s a bit more expensive than other ingredients, you don’t need much in each recipe. A little goes a long way.
Last week I was about to make Molly’s coconut banana muffins again and remembered I had just picked up some pumpkin. So I swapped out the banana for pumpkin, made a few other tweaks, and the end result was a moist, light muffin with little specks of chocolate throughout. I ate 3 in one sitting. Terrible, I know. But gosh are they good.
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