Tropical Traditions organic coconut flour is fiber from the coconut meat after most of the oil has been extracted to make Virgin Coconut Oil.
It is certified organic, unsweetened, and has not been treated with sulfites. Tropical Traditions organic
coconut flour is high in dietary fiber and protein, and is gluten-free. It has more fiber than gluten-based grains. Tropical Traditions organic coconut flour can be added to standard wheat-based recipes to add extra fiber, by substituting 10-30% of the grain-based flour with our coconut flour. Some recipes, such as muffins and quick breads, can be accomplished with 100% Tropical Traditions organic coconut flour and therefore be 100% gluten-free! (See some free recipes below.) Since organic coconut flour contains natural sugar from the coconut meat, baked goods need less sugar added. The organic coconut flour has a mildly sweet coconut taste!
Tropical Traditions organic coconut flour also contains over 19% non-gluten protein! Therefore, it makes an excellent addition to shakes and smoothies where fiber and protein are needed. Or simply dissolve a spoonful in water as a high-fiber drink with a coconut flavor! This organic coconut flour is very versatile and very tasty. Sprinkle it over your favorite dishes to add a wonderful coconut flavor, use it as a thickener in soups and sauces - the possibilities are endless!
CNOFL
(Avg: 5.00 out of 5)
Total Comments: 20
Recent Comments:
by Betsy
I've used TT Coconut Flour to bread pan fish and fried in Coconut Oil. Browns excellent and flavor is superb! Splash of lemon before serving.
The best fried whitebass ever!
by Joleen
This product is wonderful for adding protein to my diet. I've used it to replace part of my other flour in cookies, etc. but I love to blend a TBLSP with my morning orange juice or other juices as a meal replacement. Toss in some fruit and/or flax seed and I've got energy to spare!! I highly recommend it!
by Sarah
This is an amazing product. You can make cakes and brownies and all kinds of baked goods with this and not even know it's gluten/wheat free! It also works great for thickening gravies and sauces, just as you would do with regular flour. The possibilities really are endless!
by Susan
I love this coconut flour! I use this in my smoothies as a protein powder! 1 Scoop of coconut flour, fresh or frozen fruit, raw honey, coconut oil,and raw milk. Yummy! I can go for hours on that! It is also a great substitute when baking...gluten free never tasted so good!
Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.
Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to ¼ inch thickness on a baking sheet lined with one piece of parchment paper.
Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.
Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.
Grease a baking sheet with coconut oil or shortening. Set aside.
Place the flours, baking powder, sugar and salt into a large
mixing bowl. Add the shortening/butter and toss it to coat with the flour. Begin
to cut the shortening into the flour, using your hands, pastry cutter, or two
knives. This should take only a few seconds.
Add the milk all at once and stir to moisten all the flour
and shortening. Dough should be very wet. Dust a surface with flour, turn the
dough onto the surface and dust top with more flour. Knead the dough about seven
times and fold over in half once.
Pat the folded dough into a circle about 1/2 to 3/4 inch thick. Cut the biscuits with a two inch cookie or biscuit cutter (or glass) and place on the prepared pan with a little space between the biscuits or touching.
Bake 10-15 minutes or until the tops are lightly browned. Enjoy!
* For a more coconut flavor use 1/2 cup of flour and decrease the wheat flour by 1/4 cup.
**If using salted butter decrease salt by about 1/4 teaspoon.
By Sarah Shilhavy
Was
this information helpful to you? Share it with others:
