coconut flour

By:
On:
In: cake, sourdough discard recipes
Tagged: , , , ,
With: 0 Comments

This sourdough strawberry coconut lime cake is very much a “celebration of spring-and-dreaming-of-strawberry-season” confection. The sourdough starter adds extra moisture and flavor to complement the tang of the strawberries and lime. Coconut flour and shredded coconut add texture to the almost custard-like consistency. The recipe can be easily doubled for an even larger helping. Sourdough strawberry coconut lime cake combines many of my favorite ingredients into one delicious, well-spiced, not-too-sweet, delight. 

ingredients

  • ½ cup coconut flour
  • ½ cup shredded coconut
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ¼ cup sourdough starter discard
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon lime zest
  • ¼ cup half & half or milk
  • 1 ½ cups strawberries, sliced
  • Powdered sugar

steps

Preheat the oven to 350°F.

In a medium-sized bowl, mix together the coconut flour, shredded coconut, all-purpose flour, salt, and ginger, and set aside. In a large bowl, mix together the starter, sugar, and eggs until combined. Add in the vanilla extract, almond extract, and lime zest, and continue to mix. Slowly add in the half & half and mix until it is fully incorporated then slowly add in the flour mixture until evenly combined. Carefully fold in the strawberries making sure not to crush them.

Pour into a springform pan lightly greased and lined with parchment paper. Bake for 45 minutes until a knife or toothpick emerges clean when poking the center. Dust with powdered sugar and serve warm, cold, or at room temperature!

By:
On:
In: cookies
Tagged: , , , ,
With: 2 Comments

The rain from last night continued into the morning and has now turned into a clean powder that is coating everything in sight. A cozy, snowy day like this is perfect for one thing: baking. Today, coconut flour cut-out cookies.

These cookies will literally melt in your mouth thanks to the coconut flour. They are entirely wheat and gluten-free and even my boyfriend, who strongly dislikes coconut, is a fan. The naturally-colored glaze allows you to enjoy all the glory of Christmas cookie decorating without the harm of artificial additives. Coconut flour cut-out cookies are a semi-virtuous way to celebrate any holiday!

Makes about 2 dozen 2-inch cookies

ingredients

for the cookies

  • ¼ cup (½ stick) butter 
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup + 2 tablespoons coconut flour
  • ¼ teaspoon baking soda
  • ½ teaspoon almond extract
  • pinch of kosher salt

for the glaze

  • 1 cup confectioners sugar, divided
  • 3 teaspoons corn syrup, divided
  • ¼ cup kale, roughly chopped
  • 4 tablespoons water, divided
  • ¼ cup raspberries (or mixed berries)
  • ¼ cup sugar

cookie dough steps

In a small bowl, whisk together the coconut flour, salt, and baking soda. Set aside. 

In a stand mixer with a paddle attachment or using a hand mixer, beat the butter and sugar until light and fluffy. Add the egg and almond extract.

Slowly add the dry ingredients into the wet ingredients mixing on low until evenly combined.

Form the dough into a ball and wrap with plastic wrap. Refrigerate for 1-2 hours.

Preheat the oven to 325°f. Roll out dough and cut with cutters. Place on a parchment-lined baking sheet and bake for 12 minutes.

Allow to cool completely.

glaze steps

make the red food coloring: 

In a saucepan, heat the raspberries, sugar, and 2 tablespoons of water over high heat until they begin to bubble. Simmer, mixing and mashing until the berries start to break down, about 5 minutes. Strain through a mesh sieve.

make the green food coloring: 

In a saucepan, heat the kale and remaining 2 tablespoons of water over high heat for about 3 minutes. Place the mixture in a blender and puree until smooth then strain through a mesh sieve.

In a small bowl, combine ½ cup confectioners sugar and 1½ teaspoons of corn syrup with 1½ teaspoons of berry liquid. Mix to combine. In another small bowl, combine the remaining ½ cup of confectioners sugar and 1½ teaspoons corn syrup with 1½ teaspoons green kale liquid. Mix to combine.

Dip the tops of the cookies into the glaze and flip over so they are resting on their bottom sides to let the excess glaze drip off the sides. 

Place on cooling rack until glaze hardens.