It’s that butterfly feeling you get in your stomach when you lay your eyes on a recipe for the first time and your heart races as you scroll through the ingredients list.
The downfall is normally realizing you need a product that you just can’t find in your shops.
If like me you were unable to find coconut flour at your local grocer you can make your own, here’s how to.
Off course to make coconut flour you will need to make coconut milk first which is an added bonus! Watch this space to see what I will be making with the coconut milk later!
112 g (250 ml) Coconut flour
3 ml salt
30 ml oatbran
2,5 ml baking powder
80 ml low-fat milk
80 ml canola or coconut oil
40g (60 ml) fructose ( try Huletts SUGAlight )
5 ml Vanilla essence
60 ml semi sweet chocolate chips
Preheat your oven to 180 degrees celsius. Grease a cookie tin with non-stick cooking spray.
Mix the coconut flour, salt, oatbran and baking powder together, keep aside.
Mix the eggs, milk, oil, sugar and vanilla together in a separate bowl.
Mix both dry and wet ingredients together and stir in the chocolate chips.
Make balls and place on your cookie sheet flattening them slightly with the back of a fork.
Bake 10 minutes until golden brown.
Reduce oven temperature to 100 degrees and dry the cookies out for a further 15 – 20 minutes.
Did you know there’s a difference between a cookie and a biscuit? read more about it here.