35 Coconut Flour Recipes: The Delicious Gluten-Free, Paleo Alternative To Wheat

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35 Coconut Flour Recipes: The Delicious Gluten-Free, Paleo Alternative To Wheat

Anita Thomas

Language: English

Pages: 74

ISBN: 1496129326

Format: PDF / Kindle (mobi) / ePub


35 Coconut Flour Recipes: The Delicious Gluten-Free, Paleo Alternative To Wheat provides 35 exciting, easy to prepare and delicious recipes that you can make from the comfort of your own home. Inside the book are simple recipes in the following categories: - Breakfasts - Breads - Lunches - Dinners - Desserts Scroll Up to Grab Your Copy Now!

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35 Coconut Flour Recipes: The Delicious Gluten-Free Paleo Alternative To Wheat

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Maple syrup in a medium sized saucepan, before refrigerating for an hour. Into a mixing bowl sift the coconut flour, cinnamon, nutmeg, baking soda and the sea salt. Mix in 1 tablespoon of maple syrup with the pumpkin puree. Into a large bowl, add the coconut oil, eggs, pure vanilla extract and the pumpkin puree mixture. Combine the wet and the dry ingredients, folding into the mixture using a plastic spatula. Stir in the marinated carrots with the cake batter. Using two 9-inch cake pans (or.

Cook. Leave to cool before cutting and serving. Serves: 4-6 Nutritional Information: Calories (Total): 1589kcal 72%. Carbohydrates: 116g 42%. Protein: 53g 48%. Fat: 99g 134%. Saturated Fat: 14.7g 60%. Cholesterol: 372mg 124%. Sodium: 1372mg 91%. Fiber: 28g 112%. Sugar: 84g 153%. Vitamin A: 601IU 12%. Vitamin C: 3.9mg 5%. Calcium: 271mg 27%. Iron: 9.9mg 55%. Potassium: 205mg 4%. Pumpkin Bread This easy to make pumpkin bread is an ideal breakfast or snack, especially when served.

Repeating the process from the beginning using the butter or oil. This will make 8 tortillas. Serves: 8 Nutritional Information: Calories (Total): 1222kcal 56%. Carbohydrates: 46g 17%. Protein: 59g 53%. Fat: 83g 113%. Saturated Fat: 38g 155%. Cholesterol: 1488mg 496%. Sodium: 2487mg 166%. Fiber: 21g 83%. Sugar: 8.9g 16%. Vitamin A: 2160IU 43%. Vitamin C: 0mg 0%. Calcium: 264mg 26%. Iron: 7mg 39%. Potassium: 552mg 12%. Coconut Chickpea Stew This stew uses coconut flour to add.

And taking a 9x13” baking dish, line it with parchment paper and set aside. Into a large mixing bowl, whisk together the shredded zucchini, applesauce, cup of water, 2 teaspoons of pure vanilla extract, 3 tablespoons of flaxmeal and the ½ cup of vegetable or coconut oil, leaving to sit for at least 5 minutes. Combine all of the rest of the ingredients into a separate bowl, stirring well. Pour the wet ingredients into the dry, stirring until it’s all evenly mixed and then pour into the baking.

Combined. Fold in the cream cheese mixture gently with the whipped cream, by using a rubber spatula. Add onto the cupcakes and serve. **The cream cheese and whipped cream mixture can be stored in a glass jar and kept for up to 2 days in the refrigerator.** Serves: 9 muffins Nutritional Information: Calories (Total): 2717kcal 124%. Carbohydrates: 214g 78%. Protein: 59g 53%. Fat: 165g 225%. Saturated Fat: 109g 448%. Cholesterol: 485mg 162%. Sodium: 1593mg 106%. Fiber: 54g 214%.

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