Originally Posted by Yin Yang
I'd like to try it out. I guess I will have to experiment myself.
Sorry, I missed this question the first time around! Actually, there were quite a few posts I missed. Not sure why?
Anyway, I use coconut flour, and I don't think it's interchangeable with nut flours. It absorbs a lot of liquid. It *is* like nut flour, though, in that it needs a lot eggs usually. Usually you use quite a bit less coconut flour than nut flour. For breading meat it might interchangeable, but not in baking recipes.
There is a very good cookbook, though, that is full of coconut flour recipes. The sweet recipes take some reworking, though, since he doesn't use honey. He uses sugar or sugar and stevia. But I haven't had much trouble changing the ones I've tried. The cookbook is Cooking with Coconut Flour
, by Bruce Fife.
The fruit crisp is wonderful!! I'll post it so you can get started with the coconut flour. Be warned, though, that I can never seem to leave a recipe alone.
Coconut Fruit Crisp (adapted from Bruce Fife's cookbook):
This is for an 8x8 pan. I doubled it and used a 9x13 pan.
4 cups fruit (we used pears - yummy!)
1 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 Tbs. agave nectar (not SCD legal, but it works well for our son who has diabetes, and honey would be a straight substitute) (the recipe called for 1/4 cup sugar)
Mix and spread into an 8x8 pan. Then mix the following ingredients
separately. Preheat oven to 375.
1/2 cup coconut flour
3/4 cup unsweetened shredded coconut
3/4 cup chopped nuts (We used brazil nuts, and it was yummy. Then we used pine nuts next time, and they weren't as nice. The nuts add to the crispiness. If I weren't using nuts, I would probably use some flaked coconut as a substitute.)
1/4-1/3 cup agave nectar (the recipe calls for 3/4 cup sugar)
1/2 cup coconut oil or butter, soft
Dash of salt
Mix together well and spread over fruit in the pan. Bake for 25-30 min., or until well browned (just shy of burnt). The recipe calls for baking it 35 min., but that burned it slightly. But it was still good, and nice and crispy. When I made it the second time, I tried baking it at 350. I baked it for about 40-45 min., and it wasn't as crispy (but not burnt, either). I have yet to completely figure out the baking on this one.
I would probably skip the spices in the fruit if using berries, I think, but it was great with pear, and would be good with apple and peach for sure. His recipe called for half the spices I used. But people agreed that even more could be added. So, go with what feels right to you.
I never use the full amount of sweetening called for in a recipe. And in this case, even my family who eat plenty of sugar (and have no dietary restricitons) thought this was yummy and well sweetened. Of course, they topped it with ice cream
. I included the amount of sugar called for in the original recipe so that you would know 1) how I substitute liquid (like honey) for sugar, and 2) how much sweetener they call for in case you feel the recipe isn't sweet enough for you.
Hope you like it as much as we do!