Monday, January 17, 2011
Another marathon recipe creating day for my new cookbook . . . and on a crazy warm 80-degree winter day in California too! But I have to take advantage of those days off from work.
I bought some coconut flour that I wanted to experiment with, so my first try was a coconut-ginger shortbread. I used half coconut flour and half brown rice flour, plus coconut oil, sugar, ground ginger, and shredded coconut. Sounds like a good combo right? Well, it came out looking and smelling great and actually it had a really nice taste, but the texture was like eating powder. Not pleasant at all. Well, back to the drawing board on that one but luckily my next two experiments did a lot better.
I took a break from the coconut flour and tried a muffin combination that my daughter suggested . . . orange and chocolate . . . and created Chocolate Chip Orange Muffins. And they came out great--moist, with gooey chunks of chocolate and a hint of orange throughout. Two thumbs up from the whole family.
I wanted to give the coconut flour another try so for my last experiment I thought I'd go for some banana-coconut muffins. I used half coconut flour and half whole wheat flour, plus mashed bananas, coconut milk and shredded coconut but the batter came out very stiff--so . . . I turned them into Banana Coconut Scones. And they were yummy--moist inside with a nice crisp crust. Another hit with the family.
Sometimes creating recipes reminds me of writing a novel. You kind of let your characters loose and wait to see what they decide to do.
BTW -- if anyone is using coconut flour, please feel free to let me know what has worked and what has not worked. Next I want to try coconut sugar.