35 Coconut Flour Recipes: The Delicious Gluten-Free, Paleo Alternative To Wheat
Anita Thomas
Language: English
Pages: 74
ISBN: 1496129326
Format: PDF / Kindle (mobi) / ePub
35 Coconut Flour Recipes: The Delicious Gluten-Free, Paleo Alternative To Wheat provides 35 exciting, easy to prepare and delicious recipes that you can make from the comfort of your own home. Inside the book are simple recipes in the following categories: - Breakfasts - Breads - Lunches - Dinners - Desserts Scroll Up to Grab Your Copy Now!
35 Coconut Flour Recipes: The Delicious Gluten-Free Paleo Alternative To Wheat
Afternoon Tea: A Timeless Tradition
Cooking with the Young Chefs of France: Contemporary Interpretations of Traditional Cuisine
Mrs. Porter's New Southern Cookery Book
The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries
Information: Calories (Total): 2738kcal 124%. Carbohydrates: 158g 58%. Protein: 115g 104%. Fat: 126g 172%. Saturated Fat: 35g 144%. Cholesterol: 2028mg 676%. Sodium: 3824mg 255%. Fiber: 83g 332%. Sugar: 118g 214%. Vitamin A: 3850IU 77%. Vitamin C: 1.5mg 2%. Calcium: 690mg 69%. Iron: 8.8mg 49%. Potassium: 1074mg 23%. Coconut Flour Corn Bread This corn bread is a healthy gluten-free version of the traditional one. It’s also sweet and moist, with a subtle flavor of coconut that’s not too
Information: Calories (Total): 2738kcal 124%. Carbohydrates: 158g 58%. Protein: 115g 104%. Fat: 126g 172%. Saturated Fat: 35g 144%. Cholesterol: 2028mg 676%. Sodium: 3824mg 255%. Fiber: 83g 332%. Sugar: 118g 214%. Vitamin A: 3850IU 77%. Vitamin C: 1.5mg 2%. Calcium: 690mg 69%. Iron: 8.8mg 49%. Potassium: 1074mg 23%. Coconut Flour Corn Bread This corn bread is a healthy gluten-free version of the traditional one. It’s also sweet and moist, with a subtle flavor of coconut that’s not too
substantial thickness to the spicy and aromatic flavors of the garam masala powder and the coconut milk. Ingredients 2 tablespoons coconut oil 2 tablespoons coconut flour 1 serrano pepper, diced 1 big onion, diced 3 garlic cloves, diced 2 tablespoons minced ginger 2 cans of garbanzo beans 1 can tomatoes with onions 1 can lite coconut milk 1.5 tablespoons garam masala powder ½ cup cilantro Rice (if desired) Method Sautee the garlic, onion and the ginger into a pan with the
coconut oil on a medium high heat. Brown for 6-8 minutes before adding to a crockpot, along with the other ingredients. Cover the pot and cook for 4-6 hours on a low setting. Once ready, serve the coconut chickpea stew over rice and garnish with a little cilantro. Serves: 2-3 Nutritional Information: Calories (Total): 1111kcal 51%. Carbohydrates: 106g 39%. Protein: 33g 30%. Fat: 66g 90%. Saturated Fat: 42g 155%. Cholesterol: 0mg 0%. Sodium: 2180mg 145%. Fiber: 24g 95%. Sugar: 27g
bottom. Be careful not to get them out of the pan too soon, as they may crumble! Serves: 4-5 Nutritional Information: Calories (Total): 353kcal 16%. Carbohydrates: 29g 11%. Protein:3g 3%. Fat: 24g 33%. Saturated Fat: 16.8g 69%. Cholesterol: 60mg 20%. Sodium: 195mg 13%. Fiber: 7.5g 30%. Sugar: 17.5g 32%. Vitamin A: 0IU 0%. Vitamin C: 0mg 0%. Calcium: 0mg 0%. Iron: 0mg 0%. Potassium: 0mg 0%. Coconut Flour Zucchini Brownies These zucchini brownies make for a sweet treat and will