Raw coconut flour from Ceylon bohatá na bílkoviny a vlákninu - 1 kg

Product detailed description

Ceylon Kokonati 's multipurpose coconut flour is made from defatted coconut flour left over after cold-pressing virgin coconut oil. It is a functional alternative to cereal flours. It is naturally rich in fibre and has a mild coconut taste and aroma.

Ceylon Kokonati coconut flour does not contain sodium cessinate.

• Coconut flour contains more protein per serving than many white flours, rye or corn flours and about the same protein content as buckwheat.
• It contains the same protein ratio as whole wheat flour, but unlike whole wheat flour, it does not contain gluten.
• The high fibre content of coconut flour helps to prolong satiety and is ideal for low-carbohydrate eating plans.
  

Recipe for cookies or biscuits

Simpler version

• 170 g jackfruit flour
• 70 g coconut flour
• 100 g coconut sugar (if using)
• 180 ml vegetable or cow's milk
• 80 ml of oil e.g. avocado, coconut or ghee
• 1 teaspoon baking powder
• add ground cardamom to taste

Preparation

Mix sugar and jackfruit flour. Then add the coconut flour and baking powder along with the ground cardamom, mix well. Add the coconut oil and stir with your hands until you form a stiff mixture that you can roll into longer sticks that can be frozen for 30 minutes. Then you cut the round biscuits or cookies beautifully and bake them on a baking sheet for about 25 minutes at 220 °C. The outside will be nice and crispy, the inside will be soft!

A more complex (but slightly more sophisticated) version

• 1/2 cup (80 g) gluten-free flour (coconut, jackfruit, green bananas, mango, pineapple, pumpkin, cassava)
• 1/2 cup (50 g) ground almonds
• 1/2 teaspoon ground cinnamon
• 1/4 - 1/2 teaspoon ground cardamom (depending on how much you like it!)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup (4 tablespoons) tahini
• 1/4 cup (4 tablespoons) kithul syrup
• Sesame seeds for sprinkling

Preparation

• Preheat the oven to 180*C/160*C with a fan.
• In a large bowl, combine the flour, ground almonds, spices, baking powder and salt.
• Pour in the tahini and kithul syrup. Mix and combine.
• Shape the mixture into equal sized balls and place them on a baking sheet lined with parchment paper.
• Press them into flat discs with your fingers. The thinner they are, the crispier they will be. If you have a mould, use it.
• Sprinkle with sesame seeds.
• Bake for 12-15 minutes or until the edges are golden brown.
• Allow to cool completely.
  Bon appetit!

TIP: To achieve crispy cookies, make a thick batter using less liquid, no milk, and bake for about 15 to 20 minutes.

Translated from Nadia's Healthy Kitchen blog.

Ceylon Kokonati uses only single origin, ethically harvested non GMO ingredients for their products. Their products are vegan, gluten-free, suitable for keto, paleo and raw diets. They do not contain any refined white sugar.

By buying them, you support traditional livelihoods and reduce your carbon footprint - because the products are produced and packaged right at the harvest site. Ceylon Kokonati strives for 100% zero waste production.

This product is internationally accredited by Control Union, certified organic (EU and USDA NOP), ISO and/or HACCP certified.

Ceylon Kokonati manufactures its products in a family-run sweatshop, pays fair prices to its suppliers and manufacturers, and incorporates generations of knowledge into its production processes. It uses only the highest quality ingredients. So you can be sure that you are getting premium quality at a premium price. By buying flour, you support the traditional livelihoods of villagers in the dry areas of Sri Lanka. This allows the villagers to benefit from their years of knowledge and expertise.

The sale of these products plays a vital role in employment and economic support for the village community. Ceylon Kokonati provides the children of its employees with school books and stationery for the entire school year.

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