Gingerbread (almost Paleo)

This is really yummy, proper old fashioned spicy treacly gingerbread. I got the recipe from Cooking with Coconut Flour which I like too much to steal from - you can get it here:
http://www.amazon.co.uk/gp/aw/d/0941599639
The only thing I changed was to swap the sugar for agave (2/3 as much agave as sugar and cut the milk by 2/3). I'll be having some for breakfast with some baked figs tommorrow.

Pancakes v1

I have a few pancake recipes so expect a few more pancake posts ... These use coconut flour and are the easiest to make and come out fat & fluffy. Add blue berries or bananas while the first side is cooking for a fruity version.

2 eggs
2 tbsp coconut oil/butter, melted
2 tbsp coconut, rice or nut milk
1 tsp sugar
1/4 tsp salt
2 tbsp sifted coconut flour
1/4 tsp baking powder

1. Mix together the eggs, oil, milk, sugar & salt.
2. Mix the flour & baking powder then combine thorougly with 1,
3. Heat some oil in a frying pan then spoon batter on - the batter will flatten out while cooking so start small.
4. Flip when underside is done. Serve with maple syrup (mmmm) crispy bacon, fruit ... use your imagination!

coconut flour & butter

Just a quick note on coconut flour & butter as I have just posted the first of many recipes using them!

Coconut Flour: it smells coconutty when you open the pack but the finished result isn't, gives lovely moist baking results. Gluten free and high in fibre. It does absorbs a lot of water so make sure you drink plenty. You can't swap it like for like in recipes because of this - you can swap a third ok, or use recipes designed for it (check out the Tiana link or google - there are loads!)

Coconut Butter/Oil: virgin is quite coconutty, non virgin isn't. virgin is obviously better for you! Has that solid when cool liquid when warm thing like dairy butter. Great for baking and makes great frosting and I use it in savoury cooking too - curries and the like. It is anti-microbial and anti-virus and low in cholesterol. It can kill swine flu - I got some for my mum when she got swine flu (virgin coconut oil is not a good thing in mashed potato I am told!).

Both are becoming easy to get - Tiana is a good source but I have got both from Pure Nature and Goodness Direct (both linked below) too.

Best Ever Brownies

Not just best ever by special standards but best ever by anyones standards! Coconut flour makes the best brownies, and they are easy to make. The nuts/no nuts argument will rage eternally - I like a mix of chocolate chips and walnuts or pecans in mine but put in what you like or nothing at all! The picture left is of choc chip and cherry brownies, kind of a Black Forest vibe!


1/3 cup coconut oil/butter - melted
1/2 cup cocoa powder
6 eggs
1 cup sugar (i use golden caster, it seems to give the best taste & texture)
1/2 tsp salt
1/2 tsp vanilla
1/2 cup sifted coconut flour
1 cup nuts and/or chocolate chips - optional


1. warm & blend together the oil and cocoa then set aside to cool a bit
2. in a bowl mix together the eggs, sugar, salt and vanilla
3. Stir in the cocoa mixture .
4. Whisk in the flour until there are no lumps.
5. Fold in the nuts/chocolate chips if using.
6. Pour into a pan around 8x8x2. Do not worry that is is too runny! Coconut Flour absorbs a lot of moisture!
7. Bake at 175c for 30-35 minutes. When you take them out depends on how squidgy you like your brownies - stick a skewer in the middle and test but make sure you take them out just before they are at the perfect point!
8. Let cool in the pan or they will collapse - no matter how tempting! You may have to guard them!