These are so delicious and not too hard to make. The great thing about this coconut flour recipe is there aren't too many eggs (I eat so many eggs everyday, the thought of putting 9 into bread makes me cry)
INGREDIENTS: 1 cup coconut flour
1/4 teaspoon salt
1 tablespoon cinnamon
1 teaspoon fresh grated ginger (juice and pulp)
1 tablespoon coconut oil
1 egg
1 cup water
Tools:
large and small mixing bowl, small glass bowl, mixer, frying pan, spatula, fork
First 1st put the coconut oil in the small glass bowl and heat up until it's a liquid
Next, put the flour, salt and cinnamon in the large bowl and mix with a fork.
Beat the egg on low for about 2 minutes, this will help make coconut flour to be as fluffy as it can be.
Add the oil and the ginger to the egg and beat for 30 seconds.
Add the oil/egg/ginger and water to the flour and mix with a fork.
This will be incredibly crumbly and you'll think you've done it wrong. You haven't.
Grab some dough about 1.5-2" and start flattening in your hand. Sometimes a corner will break off, just put it back on. Think Playdoh.
Next, on a floured board or table flatten your cake a little more (mine are usually 1/2" thick. Make sure you don't push too hard in one place, flatten a little and move it around (they will stick)
Heat your frying pan (low heat)
add about 1/2 tablespoon coconut oil.
Again, these are fragile so pick them up with a spatula and place in the frying pan.
I usually do about 4-5 minutes per side.
When they move freely in the pan their typically ready to flip.
Flipping is tricky. I gently pick up with the spatula and put my hand on the uncooked side, then flip so my hand is on the bottom and the spatula is on the top, then I put the cake on the spatula and set back in the pan.
These are great fresh but also freeze well, reheat with a toaster over or microwave.
Check out my blog for the savory counter part and pictures.
http://candidacooks.blog...vory-coconut-cakes.html 