I am literally finishing up this as I am about to go to the airport to catch my flight. I love living on the edge 😛
What a year it has been ! Blogging, Kitchen Faery-ing, corporate working, traveling. Pheewww ! But so proud that I have achieved all of that. This will be my last post of 2015, then I will be on a well-deserved end-of-year break. Backpacking, woohoo !
26 hours/day Santa, 26 hours ! Will you ever hear what I’m asking for ?
I’ll try to make this short (of course it won’t be, as usual…)
Two months ago, I started a series of Substitution Guidelines for coconut products and it was for coconut oil. Today will be for coconut flour.
Coconut flour is a bit tricky to use in baking, because it is quite dense and it attracts a lot of humidity, therefore, if you wish to make gluten-free pastries, it is mandatory to make a blend with several kinds of flours. That being said, they work wonderfully well for crisps and crumbles, as both don’t require raising in the oven, so I thought I would share my cherry crumble recipe using coconut flour as an easy introduction to using coconut flour in baking.
I love cherries, especially the dark kind. Unfortunately I randomly get allergic reactions from consuming them (not lethal eh !) so it’s like playing roulette. I still love them nonetheless, in my yogurt for breakfast and as is, but one of the best use in baking is in cherry crumble or cherry crisp. This is when they release all of their flavors and juice, almost like blueberries in muffins :]
They are “sort of” in season right now in Hong Kong, because they are imported (we do not grow cherries on our lands here, just very tall buildings) and I live very close to the wet market so these days it’s cherry party almost every day 😀
Below is the recipe. Super easy peasy, I promise. If you live in HK, you can order online from Coconut Matter.
And I leave you to this sweet note. Sending you lots of gigantic hugs, kisses and much much love, Merry Jolly Christmas and see you in 2016 !
- For the cherry mix:
- 1 pound tart cherries, fresh or frozen
- 2 tablespoons caster sugar
- 1 tablespoon coconut flour
- ¼ teaspoon cinnamon
- Pinch of salt
- For the crumble:
- 80 g unsalted butter, softened
- 1 cup coconut flour
- ½ cup caster sugar
- ¼ teaspoon salt
- Preheat the oven to 180C
- In a 8x8-inch baking dish or 4 individual large ramequins, toss the cherries with the sugar, flour, cinnamon and salt
- Put the coconut flour, sugar and salt in a bowl, slice in the butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Alternatively, pulse in a processor until sandy (but don’t over-process)
- Sprinkle the crumbs over the cherries and bake for about 30 minutes , until the top is browned and the cherries are bubbling
- Cool for 30 minutes before serving, as is or with vanilla bean ice cream