How many times can I post about the coconut flour flatbread before you get bored?
A few people have tried it already:
Thanks for the feedback! I hope others try it too—I’ve made three batches so far, and with the third one, I added grated parmesan to the batter (probably a tablespoon). It was great, but I don’t know if it’s necessary when the sandwich is filled with cheese (and other great stuff).
The combos I’ve made so far:
goat cheese, roasted red pepper, and bison meat
pesto and mozzarella
dubliner cheese
ham and swiss
pizza
(for each batch I made two different kinds—the bread can be stored in the fridge or in a container/plastic bag on the counter and later toasted and/or re-grilled)
Since I’ve been using a lot of coconut flour lately, I thought I’d talk about why I like it. Basically, it is made of dried ground up coconut meat.
Coconut flour is:
- high fiber (around 60%!!) – this makes it a little tricky because it needs a lot of moisture to “work” in recipes. For example, the chocolate cake recipe required 10 eggs! At first, this seems like a negative…but why? Eggs are cheap and nutritious!
- gluten and grain free
- hypoallergenic
- low carb and high protein (compared to other flours)
- usually off-white in color, although I’ve noticed different brands have slightly different textures and colors (I’ve tried Coconut Secret, Wilderness Family Naturals, and Bob’s Red Mill—they’re all good!)
- not full of flavor, but some people think it has a mild coconut flavor—I don’t notice this
Many recipes will call for just subbing in coconut flour for part of the flour requirement, and at first I considered doing this with the flatbread. In the past, I’ve made waffles with coconut flour, and they were kind of rubbery (all that fiber!). But, I just made sure to keep the ratio of eggs to flour high in the flatbread, and also fluffed it up a bit with the baking soda and baking powder (I honestly don’t know if that helps, but once you pour the batter in the pan, it does fluff up significantly!).
Pesto and Mozzarella, a different view. This one might be my favorite so far. But they're all good!
Ham and swiss.
Roasted red peppers, sliced goat cheese and at the last minute I threw in some leftover bison meat
Ok, I think that’s enough sandwich pictures for one day (note: I did not eat all of those today!).
I also made another batch of coconut cream mousse today. I had intended to make a new version of coconut flour cupcakes, but by the time I ate a sandwich and some mousse, I really wasn’t hungry for the rest of the day.
I'll throw this in for good measure---coconut cream + cocoa powder (dark) + stevia. Note: I used only stevia this time and it worked fine!
I’m not sure when I’ll take a break from making coconut flour flatbread, but I’m quite sure I won’t be taking a break tomorrow. It really only takes about 2 minutes longer to make the flatbread compared to pulling bread out of a bag and buttering it (ok, maybe 4-5 minutes, but it’s really not labor-intensive!).
How is your weekend so far? Did you make anything in the kitchen (or eat anything really awesome)?
It’s very cold and windy in NY, but I pretended it was spring and I spring-cleaned some kitchen cupboards and cleaned out the fridge. I also went to the gym, did yoga, went in the sauna, and did some work! Not very exciting, but pretty productive.
I have two new classes starting on Monday, plus final exams to grade for a class that is ending, and three classes that are several weeks into their course work. It’s going to be a busy week! But I have a trip to Charleston schedule for April and a trip to Florida scheduled for June (and a couple more in the hopper)…so I have a lot to look forward to! What about you?
