Gluten-free coconut flourCoconut flour contains medium-chain fatty acids that promote the absorption of minerals and fat-soluble vitamins. The special fatty acids are not stored in the body, but used directly to generate energy. The medium-chain triglycerides are also the reason why coconut oil and coconut fat are used in healthy cooking. The medium-chain fatty acids have been proven to have an antiviral and antibacterial effect, and they also protect against fungal attack. Very high in protein and fiber, coconut flour contains all eight essential amino acids. It is an alternative, especially for people who suffer from celiac disease, a hypersensitivity to gluten, the gluten protein in cereals. In general, coconut flour is also recommended for healthy people for the digestive tract, not only because it is gluten-free, but also because of the high content of dietary fiber. One tablespoon of coconut flour already contains around 5 grams of fiber. Nutritionists put the daily intake of dietary fiber at around 30 to 50 grams. With 100 grams of coconut flour, the daily requirement would already be covered. Sprinkled over muesli or stirred into shakes, they not only get a nutty aroma, but also stimulate digestion. Since coconut flour is very low in calories, it supports weight loss diets. In addition, it fills you up quickly. People with high blood cholesterol levels can make a positive contribution to their health by using coconut products.
Use of coconut flour
In the kitchen, the high absorbency of coconut flour must be taken into account. However, the absorbency can also be used very well if coconut flour is used as a binding agent. Unlike chickpea flour, wheat flour cannot be replaced one-to-one with coconut flour. However, up to 20 percent is possible without having to change the recipe. However, there are many recipes, both in relevant cookbooks and on the Internet, that are based entirely on coconut flour. A pizza base can easily be prepared with coconut flour. Two eggs are stirred until foamy, two tablespoons of coconut flour, 4 tablespoons of Parmesan and a little cream cheese are stirred in. Season with salt and herbs and then bake for 10 minutes, remove and top with the desired ingredients and bake for another 15 minutes. Thanks to the slightly nutty coconut flour and the spices like the cheese, the pizza crust tastes delicious even without the topping. For banana muffins, mix 25g coconut flour with half a teaspoon of baking powder, add three eggs, 1 pinch of salt, two tablespoons of coconut oil and half a mashed banana and stir. Finally add 50g chopped nuts or pieces of fruit to the mass, bake at 200 degrees for 15 minutes and you're done. A fruity, nutty delight in muffin cups, made from healthy coconut flour. For an easily digestible dessert, mix 100 ml of water, a tablespoon of cocoa powder, 5 tablespoons of coconut oil, the chopped flesh of an avocado and a banana, a tablespoon of fruit juice, the juice of half a lemon and a pinch of salt. Put the mixture in the fridge for two hours and serve sprinkled with coconut flakes.