I go through phases of what seems to be certain ingredients I focus on. Coconut has been a recent obsession of mine. Be it coconut milk, coconut oil, coconut flour, or shredded coconut.
Not only is it delicious with its flavor that lends so well to so many things, but the milk and oil are well suited for milk and butter substitutions, and the flour is amazing in gluten free baking!
Even more amazing is that coconut can directly benefit certain dis-eases:
-Thyroid imbalance-
Coconut has been shown to stimulate thyroid metabolism, therefore, it is beneficial for any hypothyroid symptoms such as weight gain, lethargy, and dry skin.
-Fungal/bacterial overgrowth-
Coconut is also anti viral,bacterial, and fungal. Taken internally, the oil may help combat candida, and stimulate the immune system to ward off virus'. Applied topically, it is helpful for dandruff, eczema, athletes foot or rashes of any sort.
Coconut flour is amazing and can alter gluten free baking for the better. It produces fluffier products, and has a fabulous flavor. There's MORE. It is very high in fiber and protein, yet extremely low in carbs. Find no guilt in devouring your baked products with this flour.
My favorite coconut oil brand-Tropical Traditions
NOTE: Baking with coconut flour does require many more eggs, there is no error in the recipe.
Now here's a recipe that you can experience the bliss of coconut in brownie form. Enjoy!
Brownies:
1/2 cup Coconut flour
1/2 tsp. almond extract
1/2 tsp. vanilla extract
6 eggs
1/3 cup coconut oil
1/2 cup cocoa
1/2 tsp. salt
1 cup NuNaturals Baking Stevia (Or 1 cup sugar)
Preheat oven to 350 degrees. Melt oil over low heat in saucepan. Remove from heat, add cocoa powder. Mix eggs, sugar, salt, vanilla and almond extracts with a fork. Add oil/cocoa mix. Add coconut flour. Pour into greased 8x8x2 inch pan. Bake for 30-35 minutes.
