So I’ve gotten into “exploratory cooking” of late – I’ve had many failed substitution attempts (some were seriously misguided – we had a kitchen meltdown over a failed Jalapeno Popper experiment) but overall I’ve found some fantastic products that are not only yummy and unique, but more nutritious than their predecessors.
First up – coconut flour (Bob’s Red Mill Coconut Flour is expensive but easy to find). Apparently there’s an entire coconut flour movement out there, at the helm of which is the book Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat by Bruce Fife. Most of the recipes I found involving coconut flour were adaptations of recipes from Fife’s very enthusiastic book. Coconut milk has also become a staple in our house.
As with any recipe that adapts an existing favorite by shifting a fundamental ingredient, it took my palate a moment to adjust to the more FULL flavor of coconut flour.
This delicious McCoconut Biskin Breakfast was brought to you by Caveman (Biskin = Biscuit + Muffin). It’s as sweet and flavorful as a McGriddle (not that I’ve had one…) and far more versatile. And far less likely to make your butt too big for the car seat.
Combine the following:
2 tbs. melted butter
2 tbs. coconut milk
3 tbs. Really Raw natural honey
1/4 tsp. salt
1/4 tsp. pure vanilla extract
1/4 cup coconut flour
1/4 tsp. baking powder
Thoroughly mix, pour into muffin cups, and bake at 400 degrees for 15 minutes. Add a sausage patty and you’re golden!
Balanced Bites Podcast #429: Weight loss, hormones, functional lab testing and health with Tina Haupert
Listen on Apple Listen on Spotify #429: Tina Haupert is a Certified Nutrition Coach, Functional Diagnostic Nutrition Practitioner (FDN-P), root cause protocol consultant, certified personal