How to Bake With Coconut Flour
There are so many good things about coconut flour: It works for Paleo and gluten-free diets; it’s high in protein and fiber and low in sugar and carbs (compared to other flours). But it can be a little tricky to use in baked goods. Learn the do’s and don’ts with the tips below, and then test your newfound skills with our easy chocolate-almond brownie recipe.
Coconut flour is super-duper absorbent — much more so than regular flours — so it takes less for recipes than standard all-purpose flour. Because of that quality, the liquid content or eggs will need to be increased in recipes to help keep things moist and baked to perfection.
For baking, use 1/4 to 1/3 of the amount of coconut flour that you would for a recipe with all-purpose flour. So instead of using two cups of all-purpose flour for these brownies, use about 1/2 cup of coconut flour instead. Also, up the eggs by one or two (this recipe includes four eggs).
Be open to this trial-and-error process. If you’re baking for a special event, give the recipe a test run first to make sure it works well. If not, tailor it as you see fit. Once you get the hang of things, you’ll love baking with coconut flour.
Coconut Flour Chocolate-Almond Brownies REcipe
(Makes 20)
Ingredients:
- nonstick cooking spray
- 1/2 cup coconut flour
- 1 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 2-1/4 cups sugar
- 4 eggs
- 1/2 teaspoon almond extract
- 1/3 cup almonds, rough chopped
- 1/3 cup chocolate chips
- nonstick cooking spray
Instructions:
- Preheat the oven to 350 degrees Fahrenheit. Line a 9- x 13-inch baking pan with aluminum foil or parchment paper so it hangs over the edges of the pan. Lightly spray with nonstick cooking spray.
- In a medium bowl, add the flour, cocoa powder, baking soda, and salt. Whisk to combine and set aside.
- In a large bowl, add the butter and sugar and use a hand mixer to blend until combined. Add the eggs and almond extract and blend until combined.
- A little at a time, add the dry mixture to the wet mixture and stir with a wooden spoon or blend to combine. Fold in the almonds and chocolate chips and stir to combine.
- Transfer the mixture to the lined baking pan and spread out evenly. Bake for 23-28 minutes or until a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack to cool. When completely cool, lift out of the pan using the ends of the aluminum foil. Cut into squares.
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(Recipe and photos via Patricia Conte / Brit + Co)
