Coconut flour is a delicious, gluten free, healthy alternative to wheat. It can improve digestion, help regulate blood sugar, protect against diabetes, help prevent heart disease and cancer, and aid in weight loss.
After shooting several pictures of coconut flour and flakes I moved to the next step of this photo project – baking and photographing coconut bread in the spirit of paleo diet.
I followed the recipe posted on The Radiant Life Blog by Kayla Grossmann. It is very simple, so I could implement it without any prior baking experience. There are just 6 ingredients: 6 eggs, 3/4 cup coconut flour, 1/2 cup grassfed butter, 2 tbsp honey, 1/2 tsp Himalayan salt, 1 tsp baking powder.
Preheat oven to 350 degrees F. In a medium-sized bowl mix eggs, melted, honey and sea salt until well-blended. Combine coconut flour and baking powder, and whisk them slowly into the batter until no lumps remain. Pour the batter into a small greased loaf pan (9x5x3 or smaller). Bake for about 40 minutes. Remove from pan and cool on rack.
My batter was quite dense, so, certainly, I couldn’t “pour” it. 40 minutes for my first baking was a little too long and the bread came too dry. In my second attempt I reduced time to 30 minutes and switched to a smaller mini loaf baking pan. I also added a tablespoon of my maca root powder to my batter for the sake of experimentation and put some coconut flakes on top of one of loafs just for a visual effect. The results are pretty good and tasty as presented on pictures below.
For my next photo cooking projects I need to do something with almond flour, teff flour and golden flaxseed meal. They are already photographed as ingredients.
6 eggs, 3/4 cup coconut flour, 1/2 cup grassfed butter, 2 tbsp honey, 1/2 tsp Himalayan salt, 1 tsp baking powder
I am adding these pictures to my stock photography portfolio. They are available for download and licensing as royalty free images starting from $2 for a small size perfect for blogging or web publication.
Related posts:
Cream of Red Beets, Carrot, Leeks, Asparagus Soup
A Cup of Tea or Loose Leaf Texture in Royalty Free Images
Food Photography for Thanksgiving Day
Update – bread #3.
I replaced 1/3 of coconut flour by a mix of almond flour and gold flax meal. The result: much better and lighter bread. I changed too many variables at the same time – not a good science, but fun.
Can you tell me how much Almond Flour and Flaxseed you used? was it a 50/50 blend? And when you say 1/3 or the coconut flour, you mean a total of 1/4 cup of the flour was the AF/Flax mixture? I am really trying to get a good bread but the original recipe is too much like cornbread, and requires a gallon of water to wash it down! And by the way your photos are beautiful.
I have a little collection of different flours for my photography, so I am experimenting with all of them:
http://pixelsawaystock.com/photo/5328/gluten-free-flours.html
I keep the same general proportions:
3/4 cups of flour + 6 eggs + a little bit of almond milk
My last bread flour ingredients:
1/3 coconut flour
1/3 almond flour
1/3 everything else including 3 tbs of flaxseed meal, some rice and buckwheat flour, and sesame seeds
Too much of almond flour -> bread is somewhat hard to digest at least for me.