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Old 07-07-2012, 10:13 AM   #1
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Coconut Flour MIM

I made one today using the usual recipe and just substituted 1 tbl coconut flour. Was wonderful and tasty. Next time I may even use a slight bit less than tablespoon.

If you have a recipe that you use that you think works great can you share?
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Old 07-07-2012, 10:17 AM   #2
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Was it dry, Anita? Can you remind us what you used for a recipe?
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Old 07-07-2012, 10:24 AM   #3
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Was it dry, Anita? Can you remind us what you used for a recipe?
Well I just winged it, let me see if I can remember

1 large egg, 2 tablespoons melted butter, 1/4 tsp baking powder, 1/4 tsp cinnamon which I stirred really well then added 1 tablespoon coconut flour then sprinkled pecans on top. I nuked it 1 minute and let it cool. I make a cream cheese frosting for the top.

It was really good, Here is the thing, it was not really dry but could have stood to be a slight bit more moist. That is why I thought next time I will not use exactly 1 tablespoon but maybe just a bit less. The flavor was really nice

Want to try to go through the MIM's and see what variations there are to play with.

Seriously thinking of getting some white ground chia seeds I saw at Kroger to see if this would help with the moistness issue I find can be a problem with coconut flour.
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Old 07-07-2012, 10:31 AM   #4
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Sounds great, Anita..I need to try that recipe, but will use less than a Tbs, too..That coconut flour is like a giant sponge..LOL..

Some peeps have used glucomann powder (sp) to make things moister..I don't know if this would work..
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Old 07-07-2012, 10:32 AM   #5
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I've done the coconut mim with 1/2 tsp glu powder. Very moist!
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Old 07-07-2012, 10:35 AM   #6
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Thanks....
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Old 07-07-2012, 10:45 AM   #7
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I've done the coconut mim with 1/2 tsp glu powder. Very moist!
Do you get a bag of this or use the capsules. How does one use capsules anyway?
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Old 07-07-2012, 11:04 AM   #8
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Bag. Never used capsules. I assume people open and empty the capsules for cooking purposes.
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Old 07-07-2012, 11:08 AM   #9
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Bag. Never used capsules. I assume people open and empty the capsules for cooking purposes.
Wish they came in smaller bags. Would take a long time to use up a whole bag. do you use it alot?
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Old 07-07-2012, 11:32 AM   #10
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I absolutely do! MIMs, shakes, soups, puddings. I go thru a bag every 6 mo or so
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Old 07-07-2012, 02:24 PM   #11
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I absolutely do! MIMs, shakes, soups, puddings. I go thru a bag every 6 mo or so
So how much do you generally use and you think it is worth the addition of this to things?
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Old 07-07-2012, 05:05 PM   #12
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I usually start by using 1/2 tsp per recipe. I find it makes dry things moist and thickens soups and puddings.
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Old 07-07-2012, 05:14 PM   #13
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On a popular auction site I bid on 2 bottles Glucomannan capsules 60 total at 500 mg each, I had $3.75 auction bucks so I ended up spending only $3.25

Hopefully I will enjoy this and if it works out well I will order the bag from Netition
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Old 07-11-2012, 07:56 AM   #14
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I just made this and it turned out fabulous:

1 large egg
2 TB melted butter
2 tsp. coconut flour
1 tsp. chia flour (chia seeds ground in a spice grinder)
1/4 tsp. baking powder
2 tsp. sweetener
1/4 tsp. cinnamon

Mix all ingredients (except cinnamon) in a cereal bowl. Let sit 1 min. Swirl in cinnamon. Nuke 1 min (perfect), cool slightly, loosen sides and turn out to cool slightly. Drizzle with cream cheese glaze. It was moist and tasted like a cinnamon roll with a muffin texture. Delish!
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Old 07-11-2012, 10:28 AM   #15
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I just made this and it turned out fabulous:

1 large egg
2 TB melted butter
2 tsp. coconut flour
1 tsp. chia flour (chia seeds ground in a spice grinder)
1/4 tsp. baking powder
2 tsp. sweetener
1/4 tsp. cinnamon

Mix all ingredients (except cinnamon) in a cereal bowl. Let sit 1 min. Swirl in cinnamon. Nuke 1 min (perfect), cool slightly, loosen sides and turn out to cool slightly. Drizzle with cream cheese glaze. It was moist and tasted like a cinnamon roll with a muffin texture. Delish!
I seriously like the way you used the chia.
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Old 07-11-2012, 10:59 AM   #16
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I seriously like the way you used the chia.
I've been using chia for a while now and try to add it wherever I can. The whole seeds keep almost indefinitely at room temp, but once ground, they can spoil. I grind a bunch and then keep the flour in the freezer. I like that it's always handy.

And this MIM was SO good...it's a keeper! Thanks for the idea
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Old 07-11-2012, 11:02 AM   #17
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I've been using chia for a while now and try to add it wherever I can. The whole seeds keep almost indefinitely at room temp, but once ground, they can spoil. I grind a bunch and then keep the flour in the freezer. I like that it's always handy.

And this MIM was SO good...it's a keeper! Thanks for the idea
I saw ground chia called Salba at Kroger. Wonder if this is the same thing you have
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Old 07-11-2012, 11:03 AM   #18
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I saw ground chia called Salba at Kroger. Wonder if this is the same thing you have
Yep...same stuff.
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Old 07-11-2012, 11:11 AM   #19
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I started using chia as a replacement for flax...which added the fiber and moistness in all my LC baking. But...once I began avoiding foods with high phytoestrogen content, flax was out and chia was in. In most cases, it is a good replacement, but there are still those things that need more trial and error...lol.
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Old 07-11-2012, 11:11 AM   #20
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I saw ground chia called Salba at Kroger. Wonder if this is the same thing you have
I got this when my Kroger was putting it on clearance. I have my bags in the freezer.
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Old 07-11-2012, 12:10 PM   #21
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I got this when my Kroger was putting it on clearance. I have my bags in the freezer.
Just saw it like a couple weeks ago in their specialty food section where they have the almond flour and stuff
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