If you have coconut flour, run to your kitchen and make cheese biscuits - Page 3

pennylovesdarren · 05-17-2008, 01:49 PM

subscribing!

Joycelyn · 05-17-2008, 02:03 PM

Thank you so much to the thread starter, and also LindaSue and others who added their variations. I am a big fan of Aloha Nu Coconut Flour (the brand sold here on Netrition) and I can't thank you enough for this biscuit recipe.

One use for this flour that I never read about is to use it as a fiber and stir it into your favorite diet shake. The coconut flour is basically defatted, finely milled coconut and is extremely high in fiber - 9 grams for 2 tb! What I do is I empty a can of my favorite Atkins or Slim Fast Low Carb shake into a tumbler and stir in 2 tb. of the coconut flour. Keep stirring until no more lumps. Then I put in the freezer, stirring every 15 minutes until I get a nice slush. The coconut thickens the shake so it doesn't take very long. I get a nice icecream like treat from this. I like it with Slim Fast Low Carb Vanilla Cream Shake. Tastes just like vanilla-coconut icecream to me. Just thought I'd share.

Anyway, I have several bags of the flour in the freezer! I know what I'll be baking soon!

jacksmixedtape · 05-21-2008, 08:31 PM

Omg, these are perfect for Egg McMuffins! I put a picture up here. Did not taste coconutty at all with the garlic powder and sea salt.

pennylovesdarren · 05-22-2008, 06:19 PM

what a breakfast! yum yum

AnnaV · 05-27-2008, 08:19 PM

I just made these - they just came out of the oven so all I've tasted so far is the crumbs on the tray (I couldn't wait) and O.....M......G.... seriously. I will never need regular flour again for as long as I live. This is the first thing I've ever made with coconut flour and I'm so pleased!!!!

AnnaV · 05-27-2008, 08:21 PM

Eating one now. *faint*

I need to make them a little bigger if I want to use them for an Egg McMuffin or whatnot but these are nice just on their own. They could be dangerous.

lindaokc · 05-31-2008, 06:19 PM

I just made a double batch of sweet ones. I used mozzarella cheese, vanilla instead of salt and added some vanilla butternut flavoring along w/ sweetfreez. They were so good. A cookie that I love. Thanks for the idea of the mozzarella, Jacks. Also, thanks for posting the links to the recipes, Abie

LindaSue · 06-01-2008, 09:39 AM

I made a cookie version this morning and they turned out pretty good. I haven't uploaded the recipe to my website yet because the server is still down but here's the recipe:

COCONUT COOKIES
4 eggs
1/4 cup coconut oil or 1/4 cup melted unsalted butter
1/2 teaspoon vanilla
1/3 cup coconut flour, sifted, 1 1/4 ounces
1 cup granular Splenda or equivalent liquid Splenda
1/4 teaspoon baking powder
4 ounces mozzarella cheese, shredded

In a medium bowl, whisk together the eggs and coconut oil or butter. Add the vanilla and liquid Splenda, if using. Combine the coconut flour with the granular Splenda and baking powder and whisk into the egg mixture until there are no lumps. Fold in the cheese. Drop the batter by spoonfuls onto a greased, rimmed baking sheet. Keep the batter as mounded as you can so that they won't end up too flat when they spread during baking. I made mine in a muffin top pan and I recommend doing that if you have one. Bake at 400º 15 minutes until golden brown.

Makes 6 cookies

With granular Splenda:
Per Serving: 229 Calories; 18g Fat; 9g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 213 Calories; 18g Fat; 9g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

They are a cake-like cookie and the mozzarella cheese isn't noticeable other than a very slight tang. I wasn't sure how much sweetener to use so I guessed at 1 cup. They're quite sweet so you may want to start with 1/2 cup then taste the batter and see if you need more. If you use butter instead of coconut oil, you may want to add some coconut extract. I used extra virgin coconut oil and it gave them a nice coconut flavor. I think they might be nice with a little freshly grated orange zest in them. I like these but I think they're a little too ugly to serve to company.

jacksmixedtape · 06-01-2008, 10:29 AM

LOL, they are not lookers, but they are yummy. Yours got very brown on the top, Linda Sue. Mine seem to turn out quite yellow in color. Are you using Bob's Red Mill coconut flour?

Thanks for the carb counts and tips. Your site is amazing.

lindaokc · 06-01-2008, 10:32 AM

Quote:

Originally Posted by LindaSue

I think they might be nice with a little freshly grated orange zest in them. I like these but I think they're a little too ugly to serve to company.

Are you kidding me ??

I think they look beautiful

LindaSue · 06-01-2008, 01:48 PM

Quote:

Originally Posted by jacksmixedtape

LOL, they are not lookers, but they are yummy. Yours got very brown on the top, Linda Sue. Mine seem to turn out quite yellow in color. Are you using Bob's Red Mill coconut flour?

Thanks for the carb counts and tips. Your site is amazing.

Mine are pretty yellow too. Maybe they browned a lot because I used pre-shredded cheese. I used Aloha Nu coconut flour.

I tried another one later today after they'd been in the fridge for a while and it was even better than when warm. It made a nice afternoon snack.

lene · 06-02-2008, 09:01 AM

I think the cookie version would be easy to adapt, too... for a snickerdoodle effect, you could mix about 2 T granular erythritol with some cinnamon and sprinkle 1 ts of that over each cookie before (or more likely in the middle of) baking. For chocolate chip, you could add a dab of molasses to the batter, or that yacon syrup, and chop some lowcarb chocolate to add just a bit of chocolate. For peanut butter, try adding a little of the peanut butter powder and some of the flavoured drops.

I hope to try simple sugar cookie ones soon using some Fiori di Sicilia flavouring from King Arthur Flour, using the mozzarella and adding just a pinch of nutmeg to the batter.

skg · 06-02-2008, 10:04 AM

I went to my health food store today, he didn't have coconut flour but had unsweetened, Fine Coconut - is this the same thing as flour?

lene · 06-02-2008, 10:08 AM

No, although I've read where some people whiz it in the food processor til it is a fine powder, which would be the flour. You could always try that. I just go lazy, order the flour from netrition. But anything that saves me steps in cooking is big on my list. LOL

skg · 06-02-2008, 10:18 AM

Thank you, I want to try these tonight I am going to make cordon blue and brocolli and wanted something else.

lene · 06-02-2008, 10:35 AM

To me, these have more of a crumpet or English muffin consistency, and are basically similar in size to a crumpet when I make them in the muffin top pan. So, not so much a biscuit for me, but a very nice roll. My son has decided these are his very favorite lowcarb bread-type food, and he finds them perfect for making sandwiches or using as hamburger buns. He doesn't split them, just uses two at a time. I love the versatility of the recipe, and the fact that it is quick and easy to throw together.

6in2007 · 06-02-2008, 11:49 AM

I think I need to add cocnut flour to my list@!

lene · 06-02-2008, 11:50 AM

Good idea! <g>

skg · 06-02-2008, 04:53 PM

I made my biscuits tonight with the fine coconut that I could find today, they were good, had some crunch because the cocnut wasn't as fine as flour but pretty close, and it didn't have an overly powerful coconut taste. I will continue to look for coconut flour though but use what I have since it I have no idea what else to use it in

.

lindaokc · 06-08-2008, 10:10 AM

Linda Sue, I made the cookie version of these like I made before, but doubled the recipe and added just a little bit more coconut flour than called for, since they came out so flat last time (although I still thought yours were beautiful) and they stayed puffy after baking for the same amount of time. After doubling the recipe, I just used maybe 1/4 c. more flour.
They were yummy, a little dryer than the first ones, but not too dry.

LindaSue · 06-08-2008, 03:33 PM

I don't mind them being flat and I don't think I'd want them to be any drier than they are. I was quite happy with the flavor and I kept forgetting that they had mozzarella cheese in them when I ate them.

soon · 06-08-2008, 09:24 PM

Ok I tried it tonite got tired of waiting for my muffin top pans and made drop biscuits with it. I used garlic powder (health benefits of garlic) and I baked them 3 minutes less than time called for. I slavered butter and SF jelly on them . Oh no jelly on a garlic biscuit am I too stupid to live. The were good and I think if I had left out the garlic they would have tasted better. They made a lot as drop biscuits around 9. They were a tad dry wander if adding yougurt would help. Anyway cant wait for my breakfast tomorrow they will go so good dipped in egg yolk. Thanks for the recipe.

lisabinil · 07-01-2008, 08:56 AM

Made these last night (again you do not have to have muffin top pans) and they were great!

1texas1 · 07-01-2008, 02:37 PM

I got some coconut flour today and I am going to make these cheese biscuits and the coconut cookies....

lindaokc · 07-29-2008, 06:00 AM

One of my favorite cookies & biscuits. Bumping for everyone else. Yummm

wantingtoloose · 07-29-2008, 06:54 AM

Ohhhh good I had lost this thread and was looking for it like crazy last night. I purchased some unsweet coconut flakes for less than $2 I pulverized it in the magic bullet and it came out just like flour. I can't wait to try a recipe!

Barbo · 08-01-2008, 06:07 PM

I made the biscuits last night and made it as written. They were good,
but I did not like the garlic powder in them. Today I made them again
and used mozzarella cheese, onion powder, added 1/6th of a cup of
hazlenut flour, one extra egg. Cooked them in buttered ramekins
as Lauren suggested and they came out gorgeous. Nice and tall and light
golden in color. Reminded me of corn muffins. I do think that next time
I am going to put a tbs. of corn meal in them just for ducks.

Thanks Carolyn, we really enjoyed them. I am serving the new ones
with cauliflower and crab bisque for our dinner tonight. I'll never make
the Carbquick biscuits again.

05-31-2008, 06:19 PM	#67
lindaokc MAJOR LCF POSTER! Join Date: Mar 2004 Location: OKC, OK Posts: 1,250 Gallery: lindaokc Stats: 196/156/140? WOE: atkins/learning Start Date: Feb, 07	I just made a double batch of sweet ones. I used mozzarella cheese, vanilla instead of salt and added some vanilla butternut flavoring along w/ sweetfreez. They were so good. A cookie that I love. Thanks for the idea of the mozzarella, Jacks. Also, thanks for posting the links to the recipes, Abie Last edited by lindaokc : 05-31-2008 at 06:27 PM.

06-02-2008, 09:01 AM	#72
lene Senior LCF Member Join Date: May 2004 Location: iowa Posts: 290 Gallery: lene Stats: 237/192.5/160 WOE: fat, fat, fat	I think the cookie version would be easy to adapt, too... for a snickerdoodle effect, you could mix about 2 T granular erythritol with some cinnamon and sprinkle 1 ts of that over each cookie before (or more likely in the middle of) baking. For chocolate chip, you could add a dab of molasses to the batter, or that yacon syrup, and chop some lowcarb chocolate to add just a bit of chocolate. For peanut butter, try adding a little of the peanut butter powder and some of the flavoured drops. I hope to try simple sugar cookie ones soon using some Fiori di Sicilia flavouring from King Arthur Flour, using the mozzarella and adding just a pinch of nutmeg to the batter. __________________ my journal is at http://www.lowcarbfriends.com/bbs/we...ene-today.html

06-08-2008, 09:24 PM	#82
soon MAJOR LCF POSTER! Join Date: May 2002 Location: Texas Posts: 1,051 Gallery: soon Stats: restart 07 WOE: moderate lc & count calories	Ok I tried it tonite got tired of waiting for my muffin top pans and made drop biscuits with it. I used garlic powder (health benefits of garlic) and I baked them 3 minutes less than time called for. I slavered butter and SF jelly on them . Oh no jelly on a garlic biscuit am I too stupid to live. The were good and I think if I had left out the garlic they would have tasted better. They made a lot as drop biscuits around 9. They were a tad dry wander if adding yougurt would help. Anyway cant wait for my breakfast tomorrow they will go so good dipped in egg yolk. Thanks for the recipe. __________________ not soon enuf proud grandma and mom of a summa cum laude Texas A&M graduate

08-01-2008, 06:07 PM	#87
Barbo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 1,146 Gallery: Barbo Stats: 225/149/140 WOE: Low Carb Diabetic Plan Start Date: August 2005	CarolynF et. al. I made the biscuits last night and made it as written. They were good, but I did not like the garlic powder in them. Today I made them again and used mozzarella cheese, onion powder, added 1/6th of a cup of hazlenut flour, one extra egg. Cooked them in buttered ramekins as Lauren suggested and they came out gorgeous. Nice and tall and light golden in color. Reminded me of corn muffins. I do think that next time I am going to put a tbs. of corn meal in them just for ducks. Thanks Carolyn, we really enjoyed them. I am serving the new ones with cauliflower and crab bisque for our dinner tonight. I'll never make the Carbquick biscuits again. __________________ Barbo

05-17-2008, 01:49 PM	#61
pennylovesdarren MAJOR LCF POSTER! Join Date: Jan 2006 Location: Pacific NW Posts: 1,156 Gallery: pennylovesdarren	subscribing!

05-17-2008, 02:03 PM	#62
Joycelyn Senior LCF Member Join Date: Feb 2004 Location: CA Lady Posts: 829 Gallery: Joycelyn Stats: 202/198.5/140 WOE: The Insulin Resistance Diet Start Date: September 2008	Thank you so much to the thread starter, and also LindaSue and others who added their variations. I am a big fan of Aloha Nu Coconut Flour (the brand sold here on Netrition) and I can't thank you enough for this biscuit recipe. One use for this flour that I never read about is to use it as a fiber and stir it into your favorite diet shake. The coconut flour is basically defatted, finely milled coconut and is extremely high in fiber - 9 grams for 2 tb! What I do is I empty a can of my favorite Atkins or Slim Fast Low Carb shake into a tumbler and stir in 2 tb. of the coconut flour. Keep stirring until no more lumps. Then I put in the freezer, stirring every 15 minutes until I get a nice slush. The coconut thickens the shake so it doesn't take very long. I get a nice icecream like treat from this. I like it with Slim Fast Low Carb Vanilla Cream Shake. Tastes just like vanilla-coconut icecream to me. Just thought I'd share. Anyway, I have several bags of the flour in the freezer! I know what I'll be baking soon!

05-21-2008, 08:31 PM	#63
jacksmixedtape MAJOR LCF POSTER! Join Date: Nov 2007 Location: going to school in NC Posts: 1,886 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Omg, these are perfect for Egg McMuffins! I put a picture up here. Did not taste coconutty at all with the garlic powder and sea salt.

05-22-2008, 06:19 PM	#64
pennylovesdarren MAJOR LCF POSTER! Join Date: Jan 2006 Location: Pacific NW Posts: 1,156 Gallery: pennylovesdarren	what a breakfast! yum yum

05-27-2008, 08:19 PM	#65
AnnaV Cute Girl! Join Date: Jun 2002 Posts: 10,430 Gallery: AnnaV	I just made these - they just came out of the oven so all I've tasted so far is the crumbs on the tray (I couldn't wait) and O.....M......G.... seriously. I will never need regular flour again for as long as I live. This is the first thing I've ever made with coconut flour and I'm so pleased!!!!

05-27-2008, 08:21 PM	#66
AnnaV Cute Girl! Join Date: Jun 2002 Posts: 10,430 Gallery: AnnaV	Eating one now. faint I need to make them a little bigger if I want to use them for an Egg McMuffin or whatnot but these are nice just on their own. They could be dangerous.

06-01-2008, 10:29 AM	#69
jacksmixedtape MAJOR LCF POSTER! Join Date: Nov 2007 Location: going to school in NC Posts: 1,886 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	LOL, they are not lookers, but they are yummy. Yours got very brown on the top, Linda Sue. Mine seem to turn out quite yellow in color. Are you using Bob's Red Mill coconut flour? Thanks for the carb counts and tips. Your site is amazing.

06-02-2008, 10:04 AM	#73
skg Senior LCF Member Join Date: May 2008 Location: Quakertown, PA Posts: 507 Gallery: skg Stats: 220/182/140 WOE: Low carbing Start Date: March 31, 2008	I went to my health food store today, he didn't have coconut flour but had unsweetened, Fine Coconut - is this the same thing as flour?

06-02-2008, 10:08 AM	#74
lene Senior LCF Member Join Date: May 2004 Location: iowa Posts: 290 Gallery: lene Stats: 237/192.5/160 WOE: fat, fat, fat	No, although I've read where some people whiz it in the food processor til it is a fine powder, which would be the flour. You could always try that. I just go lazy, order the flour from netrition. But anything that saves me steps in cooking is big on my list. LOL

06-02-2008, 10:18 AM	#75
skg Senior LCF Member Join Date: May 2008 Location: Quakertown, PA Posts: 507 Gallery: skg Stats: 220/182/140 WOE: Low carbing Start Date: March 31, 2008	Thank you, I want to try these tonight I am going to make cordon blue and brocolli and wanted something else.

06-02-2008, 10:35 AM	#76
lene Senior LCF Member Join Date: May 2004 Location: iowa Posts: 290 Gallery: lene Stats: 237/192.5/160 WOE: fat, fat, fat	To me, these have more of a crumpet or English muffin consistency, and are basically similar in size to a crumpet when I make them in the muffin top pan. So, not so much a biscuit for me, but a very nice roll. My son has decided these are his very favorite lowcarb bread-type food, and he finds them perfect for making sandwiches or using as hamburger buns. He doesn't split them, just uses two at a time. I love the versatility of the recipe, and the fact that it is quick and easy to throw together.

06-02-2008, 11:49 AM	#77
6in2007 Senior LCF Member Join Date: Apr 2006 Posts: 928 Gallery: 6in2007 Stats: 18/9/06	I think I need to add cocnut flour to my list@!

06-02-2008, 11:50 AM	#78
lene Senior LCF Member Join Date: May 2004 Location: iowa Posts: 290 Gallery: lene Stats: 237/192.5/160 WOE: fat, fat, fat	Good idea! <g>

06-02-2008, 04:53 PM	#79
skg Senior LCF Member Join Date: May 2008 Location: Quakertown, PA Posts: 507 Gallery: skg Stats: 220/182/140 WOE: Low carbing Start Date: March 31, 2008	I made my biscuits tonight with the fine coconut that I could find today, they were good, had some crunch because the cocnut wasn't as fine as flour but pretty close, and it didn't have an overly powerful coconut taste. I will continue to look for coconut flour though but use what I have since it I have no idea what else to use it in .

06-08-2008, 10:10 AM	#80
lindaokc MAJOR LCF POSTER! Join Date: Mar 2004 Location: OKC, OK Posts: 1,250 Gallery: lindaokc Stats: 196/156/140? WOE: atkins/learning Start Date: Feb, 07	Linda Sue, I made the cookie version of these like I made before, but doubled the recipe and added just a little bit more coconut flour than called for, since they came out so flat last time (although I still thought yours were beautiful) and they stayed puffy after baking for the same amount of time. After doubling the recipe, I just used maybe 1/4 c. more flour. They were yummy, a little dryer than the first ones, but not too dry.

06-08-2008, 03:33 PM	#81
LindaSue Big Yapper!!!! Join Date: Jun 2002 Location: Spring, TX Posts: 8,180 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I don't mind them being flat and I don't think I'd want them to be any drier than they are. I was quite happy with the flavor and I kept forgetting that they had mozzarella cheese in them when I ate them.

07-01-2008, 08:56 AM	#83
lisabinil Big Yapper!!!! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 8,773 Gallery: lisabinil Stats: 214/185/180 287 in 00 WOE: higher carb Atkins Start Date: SBD 3/5/07,Atkins 4/18/07	Made these last night (again you do not have to have muffin top pans) and they were great!

07-01-2008, 02:37 PM	#84
1texas1 Senior LCF Member Join Date: Jun 2008 Location: Alabama Posts: 83 Gallery: 1texas1 Stats: 132/129/120 WOE: Low carbs and protein...	I got some coconut flour today and I am going to make these cheese biscuits and the coconut cookies....

07-29-2008, 06:00 AM	#85
lindaokc MAJOR LCF POSTER! Join Date: Mar 2004 Location: OKC, OK Posts: 1,250 Gallery: lindaokc Stats: 196/156/140? WOE: atkins/learning Start Date: Feb, 07	One of my favorite cookies & biscuits. Bumping for everyone else. Yummm

07-29-2008, 06:54 AM	#86
wantingtoloose Senior LCF Member Join Date: Mar 2004 Location: SC. Posts: 227 Gallery: wantingtoloose Stats: 177/150/125 WOE: low carb Start Date: March 30 2004	Ohhhh good I had lost this thread and was looking for it like crazy last night. I purchased some unsweet coconut flakes for less than $2 I pulverized it in the magic bullet and it came out just like flour. I can't wait to try a recipe!