Organic Coconut Flour

Rated 5.00 out of 5 based on 1 customer rating
1 review

$2.20$10.96 lbs

8 oz $5.48
+
1 lb $9.98
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2 lbs $11.48
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5.74/lb you save $5.22
4 lbs $13.98
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3.50/lb you save $7.46
6 lbs $18.98
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3.16/lb you save $7.8
8 lbs $24.98
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3.12/lb you save $7.84
12 lbs $36.98
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3.08/lb you save $7.88
50 lbs $109.98
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2.20/lb you save $8.76
Actual Weight (lbs)
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  • — Certified Organic
  • — Non-GMO, Kosher
  • — Low in Cholesterol & Sodium
  • — Very good source of Dietary Fiber
  • — Good source of Protein
  • — Rich in Iron

Certified Organic Coconut Flour from Food to Live is an excellent ingredient for cooking various fun dishes. Such as pancakes, muffins, cakes. Certified Organic Coconut Flour from Food to Live it is an ideal replacement for wheat flour.

Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving
Calories132

% Daily Value*
Total Fat 5g 6%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 57mg 2%
Total carbohydrate 17g 6%
Dietary fiber 11g 41%
Total sugars 2g
Includes 0g Added Sugars 0%
Protein 6g 11%

Vitamin D 0mcg 0%
Сalcium 0mg 0%
Iron 3mg 19%
Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: Organic Coconut

WARNING: Contains Coconut

Packaged in the same facility as Tree Nuts and Wheat

Storage Time: Store at room temperature for up to 12 months

Country of Origin: Sri Lanka

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Recipes

Blueberry Coconut Flour Pancakes Vegan Glutenfree

Blueberry Coconut Flour Pancakes Vegan Glutenfree

Ingredients:

  • 30g coconut flour
  • ¼tsp baking soda
  • 2tbsp cashew butter (can sub with almond or peanut)
  • 2 flax “eggs” (2tbsp ground flax seeds mixed with 4tbsp water, whisked with a fork for a couple of minutes)
  • 2 tbsp soy yoghurt (or coconut-flavoured soy yoghurt)
  • 60ml almond milk
  • ½tsp maple syrup
  • 2 tbsp corn flour
  • 1tbsp dried or fresh blueberries
  • 1tbsp coconut oil or dairy-free spread to cook

 

Topping:

  • 1tbsp fresh or dried blueberries
  • Maple syrup

 

Method:
1. Add the coconut flour and baking soda in a bowl together.
2. In a separate bowl, add the cashew butter, flax, yoghurt, almond milk and maple syrup. Mix together until completely smooth.
3. Slowly begin to add the wet mix into the coconut flour, stirring as you go. Stir until fully combined. Now add the cornflour, mix, then add the blueberries.
4. Place a medium-sized frying pan over a medium heat. Allow the pan to heat for a couple of minutes then add the coconut oil or dairy-free spread (whichever you prefer).

Enjoy!!!

Recipe Source: http://amp.gs/fCEe

Once it has melted, spoon the mixture in one tablespoon at a time to create mini pancakes. Be sure to allow enough space between each pancake so they don’t merge.
Cook for around 3 minutes then carefully turn and cook for a further three minutes on the other side, moving the pancakes occasionally to prevent burning or sticking.
Remove from the pan, drain on kitchen paper if necessary, and serve with extra blueberries and maple syrup.

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  1. 5 out of 5

    This was perfect for my little experiments. Rather than buying 1 small bag I was able to maximize and have lots of flour for a bargain price!

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