A friend informed me that a speciality store in the town next to us was having a closing sale…I can’t believe that I didn’t know that this store existed! Of course, I had to check it out.. I scored big time on flours,dried veggies,Demerara sugar,coconut sugar, aluminum free baking powder, pure almond,maple syrup,100% whole wheat/ grain noodles,brown rice,dried beans, nuts,etc! Let’s just say, I’m most likely good on some of this stuff til next Spring!!!
One item that I purchased a boat load of was coconut flour. I haven’t used a lot of coconut flour in the past so today I put it to the test.. I am pleased with the results so far. My breads are just as light tasting .
Coconut flour is a great alternative to wheat and other grain flours. (In the recipe below, I use both.) It is high in fiber and also a great source of protein . Replace up to 20% of the flour in a recipe with the coconut flour and add an equal amount more of liquid.
Banana Raisin Bread with Coconut Flour
1 smooshed banana
2 egg whites
5 tbsp Demerara sugar or coconut sugar
2 tbsp melted coconut oil
1/4 tsp salt
1 tsp pure vanilla
1/4 c sifted coconut flour
1/4 c whole wheat pastry flour
1/2 tsp baking powder
1/4 c chopped walnuts
1/3 c golden raisins
Blend together the eggs, oil, banana, sugar,salt and vanilla.mix in the flours and baking powder until smooth. Fold in raisins and nuts. Pour or spoon in 2 small individual loaf pans or a 6 muffin tin. Bake at 400 for about 20 min or til golden.