Coconut flour is growing in popularity as more people discover the many health benefits of coconut flour. This flour is high in fiber, protein, and healthy fats and is free from wheat and other grains. Coconut flour is not actually “flour” in the way we normally think of it; it contains zero grains, zero nuts and is made completely of pure coconut.
Benefits of Coconut Flour
Unlike coconut oil or coconut meat, coconut flour is low in saturated fat and rich in fibre and proteins.
- It is low in sodium and cholesterol, which makes it healthy for the heart.
- It is made from dehydrated coconut meat residue
- Coconut flour is also low in sugar, digestible carbohydrates and calories, and has a low score on the glycemic index.
- Due to the high-fiber content, coconut flour doesn’t spike your blood sugar as quickly as grain-based flours.
Here is how it can be prepared at home
1. The good news is, it can be easily prepared at home, making it easier for you to incorporate it in your diet.
2. All you need to make coconut flour at home is one ripe coconut and one litre of water. Check out full method!
3. Start out by draining your ripe coconut of coconut water and then break it open by using a hammer or a hand drill.
4. Use a kitchen knife to cut the tender coconut or coconut meat out from the hard outer covering. Peel the skin off of the coconut meat using a regular vegetable peeler.
5. Chop the coconut meat into smaller pieces and throw them into the food processor. Add four cups or one litre of water to the processor and blend on high speed.
6. Make sure that the water and the coconut meat are evenly blended together to give a thick and smooth paste-like consistency and then stop blending. Allow the paste to sit for some time.
7. Take a nut milk bag or cheesecloth and place it on a large bowl and pour the coconut milk over it. This will result in the residue getting collected over the bag.
8. Transfer the residue onto a baking tray lined with parchment paper and spread it out evenly onto the tray.
9. Pre-heat your microwave to 77 degrees Celsius and then bake the coconut residue for about 45 minutes to dehydrate it completely.
10. Scrape the dehydrated pulp off of the parchment paper and transfer it to a dry food processor and then blend it on high for one or two minutes.
11. The fine powder that you get at the end of this process is coconut flour, which can be used in baking breads, brownies, cakes, etc. So, if you were looking to replace your regular flours with a gluten-free one, coconut flour can be your pick.
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Disclaimer: This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. AwaazNation does not claim responsibility for this information