4 Ingredient Quick Coconut Bread - keto, gluten free recipe

4 Ingredient Quick Coconut Bread - for 1 in less than 5 minutes

This is my new favorite recipe.  I make a variation of this every day for my midday meal.  Sometimes, I add cheese, sometimes, I make a sandwich, sometimes, I make a mini pizza.  You get the idea.

This is everything you need - a Tablespoon of butter, one egg, a Tablespoon of coconut flour and 1/2 teaspoon of baking powder.

 

Place the tablespoon of butter in a 7 ounce ramekin (or you can use a large mug).  Microwave for about 35 seconds, or until just melted.

Allow butter to cool as you place one egg in a small mixing bowl.

Add one Tablespoon of coconut flour to the bowl.

Add 1/2 teaspoon of baking powder to the bowl.

It really is this simple.

 

Mix the egg, coconut flour and baking powder with a spatula until well mixed.

Add the melted butter to the bowl.

Mix well.  Let it sit for a minute.  Mix again.

 

Scoop batter into the ramekin.

Microwave for 90 seconds.

Remove from the microwave and immediately invert and remove the coconut bread from the ramekin onto a plate.

Slice in half (or thirds if you want it thinner).

Looks like bread, right?  Now, toast in a toaster until nicely browned.

Enjoy fresh from the toaster with butter or cheese or peanut butter or a poached egg...  

With so many people on a gluten free diet and so many others trying the keto lifestyle, this recipe is perfect.  It comes together in less than 5 minutes and it is very satisfying. If you have family members visiting for the holidays and someone needs a gluten free/keto option, here is a possible substitution for a biscuit, a roll, an English muffin, a hamburger bun or bread!

Thanks for visiting the Americus Garden Inn Bed and Breakfast Blog.  If you try this recipe, let me know how it comes out for you.

Love,

Susan

Gluten Free Chocolate Coconut Muffins for one (or two)

Gluten Free Chocolate Coconut Muffins

I am always on the lookout for new recipes, especially those for people with special dietary needs.  On the King Arthur Flour website, I found a recipe for Chocolate Coconut Cake made with coconut flour that sounded promising.   In one of the reviews for the recipe, someone shared that the recipe made 10 muffins.  So, I decided to cut the recipe down to make just 2 muffins, one for me and one for Kim.  Here is the pictorial instructions to make 2 muffins, if you want to try it, too.  The only substitution I made to the original recipe was I used brown sugar in place of regular sugar.  These are not sweet and the cocoa coconut combination is really nice.  However, next time I make them, I'm going to add some chocolate chips.

Here are the ingredients you will need:  coconut flour, cocoa, baking powder, vanilla, sugar, 1 egg, butter, and salt.

Sift 4 teaspoons, or 1 Tablespoon plus 1 teaspoon of coconut flour

with 1/4 teaspoon of baking powder.  Set aside.

Place 4 teaspoons or 1 Tablespoon plus 1 teaspoon of cocoa

into a microwave-safe container with 1 Tablespoon of butter

Microwave for about 30 seconds, or until the butter is melted.  Stir.

Add 1/8 cup or 2 Tablespoons of sugar (I used brown sugar)

and 1/4 teaspoon of vanilla

along with one egg to the butter cocoa mixture.  Add a pinch of salt, if you like.

Whisk to combine.

Add the dry ingredients to the mixture

and whisk to combine.

Evenly scoop into 2 paper lined muffin cups - place water in empty cups to prevent hot spots.

Bake at 350 degrees

for about 20 minutes (check at 17 - 18 minutes)

Check with a toothpick for doneness - should come out clean.

Enjoy!

Gluten Free Chocolate Coconut Cake (recipe adapted from King Arthur Flour)

• 4 teaspoons coconut flour
• 1/4 teaspoon baking powder
• 1 tablespoon butter
• 4 teaspoons unsweetened cocoa powder
• 6 teaspoons sugar or brown sugar
• pinch salt
• 1/4 teaspoon vanilla extract
• 1 large egg

1.  Preheat the oven to 350°F. Line 2 muffin cups with paper liners
2.  Sift together the coconut flour and baking powder, mixing to combine; set aside.
3.  In a microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
4.  Whisk the sugar, salt, vanilla, and egg into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
5. Divide the batter into the muffin cups. Let it rest for 10 minutes.
6. Bake the muffins until set, about 20 minutes, or until a toothpick inserted into the middle comes out clean. 
7. Allow to cool and enjoy!

Thanks for visiting the Americus Garden Inn blog.  Come back and see us again, soon.

Love,

Susan

Coconut Flour Cookies - small batch - gluten, dairy, egg free

Coconut Flour Cookies

I was looking for a new small batch, gluten free cookie recipe and stumbled upon the 3 ingredient coconut flour cookie recipe.  The reviews were very mixed.  Some people loved them, while others hated them.  I decided to try it for myself and asked our guests, Kirsten and John, to be my taste testers.  Since they do not have to eat gluten free, I wanted their opinions as to whether these cookies would appeal to everyone.  By the way, after we taste tested, there weren't any left for Kim.

We all enjoyed the coconut flavor.  If you don't like coconut, do not try this recipe.  The texture was very nice.  If you remove them from the pan too soon, they crumble.  But, if you let them cool just long enough, they are absolutely perfect.  We all agreed that chocolate (white or dark) would be a great accompaniment.  But, that would defeat the 3 ingredient concept.

The three ingredients are:

3 Tablespoons of coconut flour

2 Tablespoons of coconut oil

1 Tablespoon of honey

Combine the ingredients thoroughly.

Scoop by teaspoonfuls onto parchment lined baking sheet.

Bake at 350 degrees for 6 - 7 minutes (just golden around the edges)

Let cool for several minutes before eating.

This recipe made 10 small cookies.

So, go try it and let me know if you like it.  Thanks for visiting the Americus Garden Inn blog.  Come back and see what we're baking next.

Love,

Susan

Coconut Flour Cookies