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.