As you may already know, I Love everything about coconut!! From Coconut flour to coconut cream, coconut oil, coconut juice and coconut fruit. Since I have lived in Middle East for so many years and visited a few countries around Asia, coconut became on of my favourite ingredients. Two years ago, I visited a resort in Sri Lanka where they are cooking amazing Vegetarian cuisine. Their best hit was those delicious coconut pancakes that I could get enough of them. They were sooo delicious!! They scrape their coconuts daily and they offer the pancakes to their clients. Everybody loved them!! They also use it on many curry recipes as its the most famous ingredient around Asia.
About Coconut: Coconut is good for cholesterol and very good medicine for Alzheimer’s. The virgin coconut oil reduces cholesterol, triglycerides, phospholipids, the LDL and VLDL cholesterol, and increases HDL cholesterol in the serum and tissues.
Below you can see a few photos of my cooking class in that resort learning to make coconut cupcakes.
As soon I came back home I tried to make them, but in vain, for some reason I could not get there, I was so frustrated and finally I gave up! Until the opportunity came up to review an e-book with delicious coconut flour recipes and I could not be happier!! I understand that coconut flour it’s little bit tricky to handle and you can not substitute it with another flour.
—– Scroll Down at the end for the GIVEAWAY ——
The e-book has 25 delicious, nutritious, Gluten free and paleo friendly recipes! I could not decide which one to try first. The book consists of ways how to handle the coconut flour, the featured ingredients, tips on the recipes, 8 different muffin recipes, 5 pancakes recipes, 7 mug cakes recipes, creams, glazes and frostings that you can decorate your desserts.Plus you wanna know the best think? They are sugar free!!!! Well except the glaze which has coconut sugar. 🙂
If you wish to buy the e-book it’s only just $9!! Amazing right? The best think is that there is a 30 day satisfaction guarantee, in case you aren’t completely satisfied with it for whatever reason, let her know and she will issue you a refund. It’s that simple.
Personally I tried a few recipes and loved them all! They are so easy to make and you can find the ingredients everywhere. Coconut flour amount? Just a half cup and you have 12 delicious cupcakes. My favourite recipe is the Apple Muffin so I chose it as my featured recipe. In addition it’s sugar free!
If you do not like the walnuts, they are just optional, you can use any nut you wish. I also reduced the amount of the agave syrup as I wanted them less sweet.
These Muffins are moist, fluffy, not so sweet and full of flavour. Love them!
If you want to try 3 more samples recipes from Regina here they are!
– Time for the GIVEAWAY!!! –
(A Blender from Blendtec.com, coconut product prize packs from Betterbodyfoods.com and copies of the e-Book)
Please note: The Blender and the coconut product prices are only for USA and Canada citizens while the e-books are for winners worldwide.
You can participate from March 20 – April 6, 2017 to enter. You have many ways to enter. First, leave me a comment letting me know which coconut flour recipe you would like to try first. Then, you click below to unlock all other entry options for your participation and the winning chances!
Good luck! 🙂
- 1⁄2 cup (55g) coconut flour
- 1⁄4 cup (30g) tapioca flour
- 1 tsp (7g) baking soda
- 1⁄2 tsp (3g) salt
- or 3⁄4cup/95g muffin mix (see at the end)
- 1-1/2 tsp apple pie spice (cinnamon, nutmeg + allspice)
- 4 eggs
- 1⁄2 cup unsweetened (chunky) applesauce
- 1⁄2 cup coconut oil, melted
- 1⁄3 cup maple syrup
- 1 tsp vanilla extract
- 1⁄2 cup diced apples
- 1⁄4 cup chopped walnuts (optional)
- * Muffin mixMakes 350 g coconut flour for 4 dozen muffins or 8 pancake recipes from this book.
- 2 cups (220 g) coconut flour
- 1 cup (120 g) tapioca flour*
- 4 teaspoons (28 g) baking soda
- 2 teaspoons (12 g) salt
- 1. Whisk all ingredients together until well combined.
- 2. Store in a large airtight container.
- * Note: arrowroot powder or even cornstarch (not paleo) can be used as tapioca flour alternative.
- Preheat the oven to 375° F. Grease or line a muffin pan. In a bowl, whisk together coconut flour, tapioca flour, baking soda, salt and apple pie spice mix.
- In another bowl, whisk together the wet ingredients (eggs, applesauce, coconut oil, maple syrup, and vanilla extract) until smooth and combined. Add the flour mix to the wet mixture and stir until all lumps are gone. (Alternatively, you can blend all ingredients in a food processor or blender.)
- Fold diced apples and walnuts into the batter by hand, set some aside for topping.
- Divide batter into 12 muffin cavities and top each with a few apple and walnut pieces. Bake for 17-20 minutes until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Store covered.