First time using coconut flour!
Since I knew nothing about it, the safest bet was to follow the recipe on the packaging.
I made coconut chia seed muffins with blueberries.
No recipe at this time because I did not feel the muffins were the best — experimentation still required.
The coconut muffins came out to have very interesting texture.
It was soft and airy but springy at the same time.
The coconut flour packaging had touted its high fiber content.
Coupled with chia seeds which also had high fiber content, the muffins were very fibrous, as if I was chewing celery.
If a muffin could be crunchy, I would have used that term!
I had adjusted the sweetness for personal preference so it was not too sweet.
Using the coconut flour was difficult.
The recipe called for sifting the flour first.
However, fibrous flour had high particle size which made it extremely difficult to sift.
I stood sifting until I ran out of patience, and had DH helped me sifted while I prepared other ingredients!
beige color coconut flour
resulting dough that was quite runny
