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
ham and swiss
(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
- 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!).
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’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?