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Baking with Coconut Flour Review & Almond Butter Blondie Bites Recipe

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Have you ever come across a product and thought, “I wish I would have found this a year ago”? That’s what I thought when I read Starlene’s Baking with Coconut flour e-book. My early attempts at baking with coconut flour were less than successful.

Baking with Coconut Flour - Get an assortment of easy to follow coconut flour recipes, plus tips for adapting your favorite recipe to use coconut flour.

After reading Baking with Coconut Flour, I have a whole new strategy for using this ingredient, plus a back up plan to recover anything I still manage to screw up. 😉  (She includes salvage instructions in the book, too.)

What is Coconut Flour?

Coconut flour really isn’t flour as most of think of flour, i.e., ground up grain. Coconut flour is dried coconut meat that is finely ground and can be used as a substitute for standard flours. There are different types (finer and courser grind), which is explained in Starlene’s e-book.

Why Use Coconut Flour?

Coconut flour is gluten free, so it’s become popular with gluten sensitivity. It’s also low carb, and acceptable for most people who cannot use nut based flours. It’s high in protein and fiber, so it fills you up and is less likely to spike blood sugar levels.

Where Can I buy Coconut Flour?

Coconut flour can be found in most natural food or gluten free baking sections of grocery stores. It can also be purchased online through vendors such as Healthy Traditions or Nutiva, or through bulk buying clubs like Azure Standard or UNFI.

How Does Coconut Flour Compare to Wheat Flour?

Starlene explains in detail how to substitute coconut flour for wheat flour. Her rough rule of thumb is 1/4 cup coconut flour for 1 cup of wheat flour, but she gives additional tips on how to measure to get consistent results every time. (This is part of the material I really wish I had known about sooner.)  There can be a lot more variation in coconut flour depending on its age and storage conditions, and because you use less, that variation can have a big effect on a recipe. (Thus my rather dry and gritty baking results are explained, and remedied in the future.)

What Recipes are Featured in Baking with Coconut Flour?

Inside Baking with Coconut Flour, you will find:

  • Grandma’s Applesauce Cake
  • Banana Nut Muffins
  • Brownies
  • Pumpkin Poppers (Donut Holes)
  • Orange Medallion Cookies
  • Strawberry Shortcake Medallion Cookies
  • Chocolate Medallion Cookies
  • Cookie Cutter Cookies
  • Cookie Cutter Cookies (Egg-Free)
  • Pumpkin Bread
  • Sanwich bread
  • Faux Cornbread or Muffins

How do You Adapt Recipes for Use With Coconut Flour?

This is where the book really shines. Sure, Starlene gives an assortment of great recipes to get you started, but she also gives you the tools you need to successfully adapt favorite recipes you already use. The adaptation instructions include flour swaps, egg adjustments, substituting honey for sugar and finding the right mix of ingredients to achieve the desired texture. She discusses how the batter should look for different types of baked goods, and the best techniques for adjusting the amount of flour used. Because coconut flour works best when it has a chance to sit and soak up the liquid in a recipe, you can’t just adjust it at the end like you would a wheat flour recipe. (Well, you can, but it won’t work nearly as well.)

Here’s an example of a recipe Starlene converted just for this post. 🙂

Almond Butter Blondie Bites Made With Coconut Flour

The original recipe is here:  http://allrecipes.com/recipe/chewy-peanut-butter-brownies/

  • 1 cup crispy almonds (skins removed after soaking) (132 grams)
  • 1/3 cup coconut oil
  • 1/3 cup honey
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon vanilla bean caviar, optional (extracted from a piece of vanilla bean about 3″ in length)
  • 1/4 cup coconut flour + 1 tablespoon
  • 1/4 teaspoon salt

Bars:

Preheat oven to 350°F. Lightly grease a glass 9″x9″ square baking dish. I also lined the dish with parchment paper for easy removal.

  • 1. Place crispy almonds into food processor and add 2 tablespoons warm, melted coconut oil.
  • 2. Blend until smooth. It took about 3 minutes in my food processor. Measure out 1/2 cup of almond butter (there will be a couple of tablespoons extra).
  • 3. Place almond butter into a medium sized bowl.
  • 4. Add remaining coconut oil (3 tablespoons and 1 teaspoon).
  • 5. Add 1/3 cup honey, vanilla extract and vanilla bean caviar.
  • 6. Beat two eggs and add to the bowl.
  • 7. Mix together.
  • 8. In a smaller bowl, place 1/4 cup coconut flour and salt. Mix. Sift.
  • 9. Add coconut flour and salt to the wet ingredients.
  • 10. Mix using hand mixer or whisk until thoroughly blended.
  • 11. Allow the batter to sit for 2-3 minutes to give the coconut flour time to absorb.
  • 12. Assess the batter. Brownie batter should be somewhat stiff. I had to add the additional tablespoon of coconut flour as the batter was pretty sloppy.
  • 13. Spread into the baking dish.
  • 14. Bake 20 minutes. The top of the brownies will lose the shiny look and will feel firm to the touch when done.

These were delicious all alone but they looked a little homely so I decided to dress them up with a little touch of frosting.

Optional Frosting:

  • 4 tablespoons butter
  • 2 tablespoons raw honey
  • 1/4 teaspoon ground cinnamon
  • vanilla bean caviar from a piece of vanilla bean about 1″ in length

Mix together. Using a pastry bag, pipe a small dot on top of each blondie. I cut these into 9 pieces, and then 4 pieces again. Yield:  36 bites

Baking with Coconut Flour - Get an assortment of easy to follow coconut flour recipes, plus tips for adapting your favorite recipe to use coconut flour.

You can buy your copy of Baking with Coconut Flour online by clicking here. I did not receive any compensation from Starlene for this review, but I did decide to become an affiliate, so if you choose to purchase the book or Nutiva coconut flour through my site, I receive a small affiliate payment.

Through Monday 11/27/17, get all of Starlene’s ebooks half off. Just use the coupon code “BF17SALE” at checkout. Click here to order or browse available products.

Starlene Black Friday Sale

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Almond Butter Blondie Bites Recipe

Baking with Coconut Flour - Get an assortment of easy to follow coconut flour recipes, plus tips for adapting your favorite recipe to use coconut flour.

Rich blondies made with almonds and coconut flour to satisfy your sweet tooth without a ton of sugar.

  • Yield: 36 mini bites 1x
Scale

Ingredients

  • 1 cup crispy almonds (skins removed after soaking) (132 grams)
  • 1/3 cup coconut oil
  • 1/3 cup honey
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon vanilla bean caviar, optional (extracted from a piece of vanilla bean about 3″ in length)
  • 1/4 cup coconut flour + 1 tablespoon
  • 1/4 teaspoon salt

Frosting (optional):

  • 4 tablespoons butter
  • 2 tablespoons raw honey
  • 1/4 teaspoon ground cinnamon
  • vanilla bean caviar from a piece of vanilla bean about 1″ in length

Notes

Bars:

Preheat oven to 350°F. Lightly grease a glass 9″x9″ square baking dish. I also lined the dish with parchment paper for easy removal.

1. Place crispy almonds into food processor and add 2 tablespoons warm, melted coconut oil.

2. Blend until smooth. It took about 3 minutes in my food processor. Measure out 1/2 cup of almond butter (there will be a couple of tablespoons extra).

3. Place almond butter into a medium sized bowl.

4. Add remaining coconut oil (3 tablespoons and 1 teaspoon).

5. Add 1/3 cup honey, vanilla extract and vanilla bean caviar.

6. Beat two eggs and add to the bowl.

7. Mix together.

8. In a smaller bowl, place 1/4 cup coconut flour and salt. Mix. Sift.

9. Add coconut flour and salt to the wet ingredients.

10. Mix using hand mixer or whisk until thoroughly blended.

11. Allow the batter to sit for 2-3 minutes to give the coconut flour time to absorb.

12. Assess the batter. Brownie batter should be somewhat stiff. I had to add the additional tablespoon of coconut flour as the batter was pretty sloppy.

13. Spread into the baking dish.

14. Bake 20 minutes. The top of the brownies will lose the shiny look and will feel firm to the touch when done.

Frosting:

Mix together. Using a pastry bag, pipe a small dot on top of each blondie. I cut these into 9 pieces, and then 4 pieces again.

More Gluten Free Recipes

You may also enjoy these treats from our recipe archives.

Originally published in 2013, updated in 2017.

Reader Interactions

Comments

  1. arleen cook says

    i have been looking for suitable flours to make bread from as my husband is diabetic and can no longer eat anything considered white. sucks. thank you for this.

    Reply

  3. Susan C says

    I love your posts on FB and your blog… just wanted you to know that twice today I got a warning from Trend Micro, of course I clicked “ignore warning”. Just letting you know, and taking the op to thank you for you!

    Security Alert.

    The link you are trying to visit has been classified as potentially abusive by a Facebook partner. Learn more about keeping your account secure.

    Trend Micro: This website was classified as abusive

    This warning is provided in collaboration with Trend Micro. Learn more.

    Ignore this warning.

    Reply

    • CommonSenseIdea says

      Sorry about the warning. I’m about ready to throttle the guy I hired to fix the site last month after we got hacked. The site has been cleaned, but because it took so long, we got flagged by google, and now by Facebook (I suspect because of the google flag). Facebook responds to their email on a glacial time scale, so I don’t know how long it will take to get the warning cleared.

      Reply

  5. Mary says

    We recently went grain free, and I have really enjoyed getting to know almond flour, coconut flour, and flax meal. My family’s health has benefited. Thanks for offering this book!

    Reply

  8. Jen W!~ says

    I already use coconut flour. I use it as thickeners in my stews and I love making bread and other desserts with it.

    Reply

  9. Catherine @ Happily Ever Crafter says

    I personally don’t have qualms with wheat flour (I always use whole wheat/grain) but I think it would be great to learn to bake with coconut flour so I have more options! It’s always nice to have a gluten-free recipe on hand for gluten-free friends. Plus there are so many health benefits of coconut products!

    Reply

  13. Pam Brown says

    This is great! I have been wanting to cut down on the wheat flour in my baking but did know where to start in converting my families favorites! This book is the answer and it looks so easy!

    Reply

  14. UmmBinat says

    I have tried coconut flour before but only found two recipes we enjoyed. One was a savoury muffin recipe and the other was a bar. Do you have to eat eggs to use this flour alone? I’d love to win the book.

    Reply

  17. April says

    My husband is diabetic and I am eagerly searching for healthy recipes for him and our entire family. I would love this book to gain info and recipes. Thanks!

    Reply

  18. Amy P. says

    I want to know how to make coconut bread, muffins, etc. that do not taste like breakfast or dessert foods. This is the only flour we are able to use with our two daughters.

    Reply

  19. Karen says

    I have had many failures baking with coconut flour and would love to perfect baking with it. I would especially like to make muffins. Thanks for the giveaway.

    Reply

  20. Martha says

    We have just begun using coconut products and this book would be great to have. Hubby does the cooking and is always ready for new recipes. love your site.

    Reply

  21. Lianna Forge says

    I’m really grateful for your article on coconut flour. Since I’m GF, I have become aware how using starches and other flours contribute to my sugar cravings. Almond flour and coconut flour do not seem to. I’ve been 2 1/2 weeks sugar-free because of it consuming my thoughts and the fact that I have always “self-medicated” with it when I don’t feel good. (“Something is going to feel good and if all it will be is my tongue, that is what I will choose.) So, I’m trying to break free from this hold sugar has on me and trying to stay away from starches. It’s a little overwhelming at times, so I’ll have some red or black rice when I’m “needy”.

    Again, very grateful for your coconut article.

    Reply

  22. Tammy R. says

    I’ve made a few recipes with coconut flour that we really like such as chocolate chip brownies. Would love to learn how to convert other recipes though!

    Reply

  24. Holly Schroeder says

    I love coconut products. I haven’t tried baking with coconut flour yet. I was never sure how to substitute.

    Reply

  28. Tasha says

    I have never tried coconut flour yet, but I have been eyeing it up at the bulk store. I have been slowly switching things out in my kitchen to healthier choices, this may be a good next step.

    Reply

  29. Jen Rohn says

    Is there a strong coconut flavor to baked goods using the coconut flour? I would love to cut down the amount of gluten we use in savory and sweet breads!

    Reply

  31. Stephanie Denninghoff says

    Would love to learn how to use coconut flour in baking bread and muffins etc.
    Thanks,
    Stephanie

    Reply

  32. Betterways says

    Is there any mention of using dried grated coconut instead? That is what I use. And I think the conversion is closer to one to one because of all the space between bits of coconut. I only make a few baked goods so don’t have that much experience with that. I use it all the time for pancakes.

    Reply

  35. Susan H says

    Love working with coconut anything. Make coconut milk every day, and am always up for new recipes using coconut flakes and coconut flour.

    Reply

  37. Tina says

    I love your blog and you are such an inspiration to us all. I have been looking at using different flours for my bread making and baking in general but feel like a fish out of water so to speak. I think that this book may be a big help in my quest.

    Reply

  38. Linda Phillips says

    Hi! I have been incorporating some Coconut Flour in my Paleo Recipes of late, but am missing some important factors (like the 1/4 c coconut flour = 1 c wheat flour), so will very much look forward to learning more in using coconut flour in baked goods of all kinds. Thanks so much!!
    Linda

    Reply

  39. Lynn Adams says

    The pumpkin bread and the brownies sound interesting. It would be fun to try them as there are carb counters in the household who would appreciate them quite a lot.

    Reply

  40. Holly Baird says

    We have recently gone 90% wheat free. I like baking with many different flours including coconut and sorghum. There are so many alternatives to wheat it is amazing!

    Reply

  43. celeste says

    i’ve had my eyes on this book for a couple of weeks! we’re a family of 4 (with twin 4 year olds) and we sure do miss our baked goods. i’d be so thrilled to add this to our collection. the blondies look amazing!

    Reply

  44. Shannon says

    I would love to know how to convert my mother’s chocolate cake recipe to coconut flour. It’s been in the family for years and is one of the only things I miss now that we don’t eat wheat.

    Reply

  48. mary says

    I always struggle with coconut flour baking. Things come out lovely and moist, but they always seem to fall apart. I must be doing something wrong. I need something to bind everything together better.

    Reply

  53. Dee says

    I recently made coconut milk from 4 fresh coconuts!!!!!! I then ground the leftovers and made ‘coconut flour’ !!!!!!!! Love this stuff!!!!! Love all of the great recipes. Thank you to those that took the time to convert the recipes and tweek them just right.

    Reply

  57. greenhills says

    i would like to try baking with coconut. i wonder if you can use mashed fruit with coconut flour, though, based on the conversion above.

    Reply

  65. Meryl Vujs says

    I have IBS and have just recently gone gluten free and it helps immensly. I also have nut allergies so now it’s time to start learning how to use coconut flour as a substitute. This book would be a big help I’m sure.

    Reply

  66. Amy M says

    I cook with coconut flour often, with mixed results… 😉 It’s pretty quirky, so I’d love some strategies for converting more recipes with fewer failures (although it’s funny how some of my “failures” have led to new favorites for something else!!)

    Reply

  67. Joan S. says

    I’ve bought coconut flour because of going gluten free. I have yet to try it though because of my lack of recipes. Thanks for the recipe! I need to give it a try now.

    Reply

  68. Tammy B says

    I recently learned that I have to be gluten free. This switch has helped me a lot, although I do not like a lot of the gluten free options. I do however love coconut flour but it is hard to bake with. I do want to try coconut pasta. I hope to experiment with this soon and I think this book would help a lot 🙂

    Reply

  71. Lisa n. says

    I’ve tried baking with coconut flour previous (3 occasions actually) and all 3 seemed to turn out eggy. 2 biscuit recipes & a cookie recipe. We have farm fresh eggs, is there a way to adjust to get rid of the eggy taste?

    Reply

  72. Christel says

    I’ve been wanting to bake with coconut flour for a while. I got some from Tropical Traditions a few months ago and tried making banana bread right away using a coconut flour recipe that I found online, and it didn’t turn out bread like at all. I hope this book will help, as I’d like to try to play with Grandma’s funny cake recipe (an apparently Depression era cake that doesn’t use eggs, butter, or milk, only shelf stable ingredients from the pantry).

    Reply

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