Coconut flour
Coconut flour obtained from fruits of a coconut palm, Cocos nucifera. It's considered a valuable substitute for wheat flour. It is recommended in a diabetic diet for its low glycemic index (GI).
Coconut flour by Purella comes from Sri Lankan farms. The product is non-GMO and naturally gluten-free. It contains neither heavy metals nor preservatives. Flour is suitable for vegans and vegetarians as well as persons suffering from celiac disease.
Coconut flour instead of wheat flour
Are you looking for a healthy and gluten-free substitute for wheat flour? Flour obtained from coconut provides as much as 5g of fiber per each tablespoon. Fiber regulates your digestive system and stabilizes blood sugar.
Coconut flour also delivers you protein and valuable fats having antiviral, anti-fungal, and antibacterial properties.
Do you feel weak and tired? Approx. 5 tablespoons of coconut flour provide over 10% of a daily iron requirement. This mineral participates in the production of red blood cells and helps to transport oxygen to all the cells in your body.
Coconut flour in your healthy diet
You may not only use coconut flour for frying delicious coconut-fragranced pancakes. It could be added to a low-calorie dessert or a home-made bread. Coconut flour also goes well with dry dishes – you may thicken a sauce or soup with. This flour has low calories and low glycemic index and that is why it can be eaten without feeling guilty. It will serve you for gluten-free pastries and dry meals.
DID YOU KNOW?
Although coconut flour looks like wheat flour, it tastes far different and reacts differently in cooking. Since it contains no gluten, it is necessary to add a bit of protein for some recipes (e.g. hemp protein blends right with this type of flour).
Coconut flour cannot fully replace wheat flour. Coconut flour attracts fluids and absorbs them extensively. Therefore, to prepare coconut pancakes, you will need 2 or 3 eggs, plant milk, and some kefir or yogurt.
Muffins with peanut butter
- 2 ripe bananas
- 110 g of peanut butter
- 2 „0” eco eggs
- 35 g COCONUT FLOUR by PURELLA
- 1/3 teaspoon of baking powder
- a pinch of HIMALAYAN SALT by PURELLA
- a handful of dried cranberries
- muffin baking molds
