I was recently asked by Indigo Herbs to create a Christmas recipe using their gluten free products. I was kindly sent some of their organic coconut flour, organic coconut palm sugar and organic virgin coconut oil, as well as some other bits.
I've never baked using coconut sugar or coconut flour before so I was really excited to see how they faired up against regular sugar and other gluten free flour alternatives I've tried. The first thing I noticed is how amazing the flour smelt, the texture is finer than regular flour and slightly grittier but pretty easy to work with.
For my recipe I chose to make some yummy coconut pancakes, using all my coconut products. I had a quick read around some recipes online then did a little tweaking of my own. So here's what you need to do:
1 Cup coconut flour
3 Tbsp Agave Syrup
1 Cup Rice Milk
1/2 Cup of Coconut Sugar
2 Tsp Vanilla Essence
Coconut Oil for frying
Whisk the eggs until they're nice and fluffy, add in the vanilla, milk and agave syrup and mix. Then add the flour and sugar and mix. You'll get a really thick pancake batter ready to ladle out into the frying pan. Melt the coconut oil in the pan and when ready ladle out the batter. I found the batter needs a little spreading out with a spoon to make the pancake thinner and to make sure it cooks through. I tried to flip them, but it turns out I'm rubbish at flipping, so I ended up with messy pancakes bites!
I topped mine with dark chocolate spread, which was amazing. These taste incredible! So coconutty and mixed with melted chocolate is just perfect. These are the ultimate breakfast treat and something quick and easy to make for Christmas morning!
Let me know if you make these!