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Coconut flour is tricky.
Seriously tricky.
I’ll never forget when I first started trying to use it. I had several disasters as I learned how coconut flour differed from every other flour I had ever used. I really wish I had had Starlene’s eBook Baking with Coconut Flour then. It would have saved me a lot of money in wasted ingredients! Even now, I am far from an expert and am always nervous when I make anything that uses coconut flour, but this eBook is building my confidence.
Baking with Coconut Flour – Keeping You Sane In the Kitchen!
The first thing to know that this eBook is not just a cookbook. It is designed as an instructional guide to help others grasp how to properly use coconut flour in their baking. Like I mentioned above, it can be tricky, and if you’re new to using it, learning the basics now will save you a lot of time and headaches in the future!
In this eBook, you will learn:
- Why you might want to choose coconut flour for your baking (it’s really good for you!)
- How to work with coconut flour so that you don’t end up with a pile of wasted ingredients (NO fun!)
- How to know if your batter, dough, etc., has the right consistency (this is something I always struggle with)
- How to properly measure the flour – packed versus sifted (I’ve always wondered about this, because most recipes don’t specify)
-
How to successfully reproduce other people’s recipes (have you ever found the perfect recipe, just to have it flop when you make it?)
-
How to adapt your favorite family recipes (I know I have some I would love to make gluten-free)
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The steps that Starlene herself takes to convert recipes (including a super helpful work sheet)
-
How to troubleshoot your flops and how to use your flops so that you don’t waste expensive ingredients (something I seriously need help with!)
-
The results of an experiment that Starlene did where she compared three different brand-name coconut flours (there is a difference between brands, so this is something important to remember)
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Sources for finding coconut flour, including Starlene’s favorite company
- Tried and true recipes
- And more ….
Kitchen Failures, Kitchen Success
Have you ever tried to make coconut flour sandwich bread, hoping that it would turn out like this:
… yet, when you pull it out of the oven and slice it, it looks like this:
Yeah. Me too.
Thankfully, Baking with Coconut Flour will prevent that from happening in the future!
Bonus Recipe Conversion – Carrot Spice Muffins
This is a brand new recipe conversion from Starlene, using the principles she outlines in her eBook! I am so excited to also feature it in this post. As soon as I am able to re-introduce eggs (which should be soon), I will be making these for sure!
Carrot Spice Muffins
This recipe is from Whole Foods for the Whole Family which was put out decades ago by La Leche League. This food.com recipe is the one Starlene has used for years and years:
http://www.food.com/recipe/cha-ching-carrot-spice-muffins-98447
Original Recipe
Ingredients:
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (optional)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon allspice
1/3 cup honey or 1/3 cup brown sugar
1 egg
1/2 cup buttermilk or 1/2 cup yogurt
1/3 cup oil or 1/3 cup melted butter or 1/3 cup applesauce
1/2 teaspoon vanilla
1 1/2 cups grated carrots
1/2 cup raisins
1/2 cup chopped nuts
Converted Recipe
Ingredients:
1/4 cup and 2 tablespoons Tropical Traditions coconut flour, firmly packed
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon allspice
1/3 cup melted butter
1/3 cup honey
1/2 cup coconut milk + 1 teaspoon apple cider vinegar
2 eggs
1/2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon apple cider vinegar
1 1/2 cups grated carrots (three medium carrots)
1/2 cup raisins
1/2 cup chopped walnuts
Creamy Carrot Frosting
1/2 cup grated carrots (one medium carrot)
1/2 cup Tropical Traditions Coconut Cream Concentrate
1 teaspoon vanilla
1/4 teaspoon cinnamon
2-3 Tablespoons raw honey
pinch salt
3 tablespoons butter
Instructions:
All ingredients should be at room temperature.
Preheat oven to 350°F.
Line a 12 cup muffin tin with cupcake liners.
1. Measure coconut flour by packing firmly into the measuring cup and use a knife to level. Sift coconut flour into a small mixing bowl and add salt, cinnamon, nutmeg, ginger and allspice. Whisk together.
2. Place 1/3 cup butter into a small pan and melt over low heat. If your honey is solid, place in the pan with the butter to melt.
3. Set aside 1/2 cup of coconut milk and mix in the 1 teaspoon apple cider vinegar. Allow to sit while you are assembling the other ingredients.
4. Place the eggs and vanilla into a mixing bowl.
5. Using a hand mixer, blend eggs and vanilla. Add the coconut milk and vinegar and mix. Add the honey and butter, and mix.
6. Grate the carrots, measure the raisins and walnuts.
7. Add the dry ingredients to the wet ingredients. Allow to sit for 2-3 minutes to allow the coconut flour to absorb. The batter should turn thicker after sitting for a few minutes.
8. Add 1 teaspoon baking soda and mix briefly.
9. Place carrots, nuts, raisins and 1 teaspoon apple cider vinegar and mix quickly by hand just until thoroughly blended.
10. Divide batter evenly into the muffin tin.
11. Bake at 350°F for 30 minutes. When you start to smell the delicious odor in the air it is time to check the muffins. They will feel solid to the touch and the tops will be lightly browned.
12. Remove from oven and allow to cool.
I personally do not feel these muffins need any more sweetener, but this is a frosting I came up with which is very tasty.
Creamy Carrot Frosting
1. Be sure that coconut cream concentrate is in liquid form, it should be the texture of warm creamy peanut butter.
2. Place coconut cream concentrate, 1/2 cup shredded carrots, vanilla, cinnamon, salt, honey and butter into your food processor. Process until well blended.
Do you use coconut flour in your baking? Have you ever struggled with it? Any tips or tricks you’d like to share? Leave a comment below!
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