Coconut Flour Muffins
3/4 cup of coconut flour
1/2 teaspoon of bicarbonate of soda
1/4 teaspoon of salt
1/2 cup of coconut oil, melted
1/2 cup of raw honey
1 teaspoon of vanilla
Preheat oven to 180˚C.
Mix all dry ingredients together and set aside.
Beat eggs and mix in melted coconut oil, honey and vanilla.
Add dry ingredients and mix well.
Let sit for 35 minutes or until coconut flour has absorbed the liquid.
Scoop batter into prepared muffin pan, fill each muffin tin 3/4 full of batter.
Bake for 2530 minutes.
Let muffins cool before serving or store in airtight container in refrigerator.
Coconut Flour Pie Crust
Use this crust to make quiche, chicken pot pie, coconut cream pie and pumpkin pie.
1/2 cup Coconut Oil
1/4 Teaspoon Sea Salt
3/4 Cup Coconut Flour
13 Tablespoons Raw Honey
Preheat oven to 200˚C.
Beat the butter, eggs, honey and salt together with a fork.
Then add coconut flour.
Stir until dough holds together, gather the dough into a ball, then pat into a 22cm greased pie pan.
Prick the dough with a fork.
Bake for 810 minutes or until lightly brown. Let cool.
Add your favorite pie or quiche filling and bake. If baked for a long period, cover the edges with foil to prevent the crust edges to burn.