Coconut Flour Part two -- Something that didn't work

As I had stated in Part one of this blog, I had tried coconut flour. I wanted to step out and try something new-- add some variety in my eating habits. I do bake with organic whole wheat but I would like to add variety. Getting nutrients is great! But getting them from different sources is even better.

My husband loves cinnamon buns. The other day we were walking through the grocery store and as usual it smelled of warm gooey desserts. The flavour of the day was cinnamon buns. He was hungry within seconds of smelling them. As would any normal human! But since ( at our house ) we choose to eat foods that complement our health-- cinnamon buns are not an option. UNLESS! of course you are like me and think you can make anything good for you... well just about . I sometimes make cinnamon buns for a treat. The recipe usually consists of whole wheat flour, cinnamon, a veggie oil such as olive or grapeseed, maple syrup and walnuts.

This is much better compared to the alternative.

When the smell of those cinnamon buns in the grocery store hit me my brain I  started thinking of the different possibilities. COCONUT FLOUR! I could make cinnamon buns with coconut flour. Now fast forward to yesterday. Since it was my firs time using coconut flour I felt the difference very quickly. My cinnamon buns failed. And I am assuming it was due to my lack of experience. If you are new to coconut flour there are a couple things you should know before baking with it.

I found it to be very very absorbent. This might be due to the fact that it is 58% fiber?

Here are some tips I got from a Coconut Flour manufacturer.

Cooking time is different, Wheat recipes may take up to 30-50 minutes whereas coconut flour would only be 18 - 20 minutes at the same temp.


Instead of using more water-- use coconut oil or coconut milk


Baking with coconut flour means things are leavened with EGGS.


Sugar is an important factor in baking with coconut flour, you can reduce-- don't omit!


After I had tried to use coconut flour for my cinnamon buns, I quickly realized there were many things I hadn't taken into account. What I ended up doing was combining organic ww flour and coconut flour to ease myself in. I really enjoy the taste of coconut flour along with the texture. Coconut flour is not difficult, I feel that when it comes down to it-- it is different. It is not whole wheat flour. Which is why many people use it. I would encourage you to try it!

Here is what I did with the cinnamon bun recipe. I only used a small portion of Coconut flour. So this isn't a coconut flour recipe in its entirety. ( I borrowed elements from this site --cinnamon buns. I merely changed the flours, sugars and fat sources)

enjoy

1 cup of coconut flour
2.5 cups of whole wheat flour
2.4 TSP Yeast
1/4 cup warm water
1 cup almond milk
1/4 cup grapeseed oil
1/4 cup PURE maple syrup
1 egg
1 TSP of salt

Filling
1/2 cup of WW flour
1 cup of PURE maple syrup ( if you don't want to use this much adjust to your liking. you must also adjust the flour )
1 tablespoon of cinnamon
1/2 cup of organic walnuts
1/2 TSP vanilla

Directions
Sprinkle Yeast on the warm water.
Add 1 teaspoon of honey and let stand until it starts to bubble..
Combine the almond milk, oil, egg maple syrup and salt-- then add one cup of flour.
After those are mixed and in the rest of the flour.
Cover and let rise until it has doubled in size.

After it has doubled, roll it out to approx. 11 x 17, spread on half of the filling. ( save the other half )
Roll up the dough evenly so it looks like a long tube!
Cut into 1/2 inch slices.
Lay them out on a pan ( i put parchment paper down ) with 1/2 inch between them.
Let rise for 30 minutes.
Bake at 350 for 25 minutes. W
With about 5 minutes left on the timer, spread the remaining half of the filling and put it back in the oven.

NOW EAT IT!