Ingredients: coconut flour*
*= Controlled Organic Farming HU-ÖKO-01
controlled by: Biokontroll Hungária Nonprofit Kft.
Coconuts are the fruits of coconut palms, which can grow thirty meters in height. The plant’s origin is yet to be identified, yet it is probably indigenous to Southeast Asia where coconuts suitable for germination drifted across the sea to more distant regions of a tropical climate apart from being spread by human beings.
Coconut flour is a byproduct of coconut milk production and is practically dried coconut rind grounded to a powder.
Significance, effects: Compared to other flours, coconut flour has a lower carbohydrate and high protein, fat and fiber content, therefore it is recommended for those with diabetes or on a low carbohydrate diet. Additionally, coconut flour contains no gluten, therefore it is suitable for those with sensitivities.
As far as its mineral content is concerned, it has high magnesium content, yet also contains iron and selenium.
Use: Coconut flour has a wide range of uses, for example, when making pastries, cookies or bread, yet it’s for those who don’t know it, it’s worth using it with caution as coconut flour can cause surprises.
Coconut flour has a great water retention ability, which means even a small amount of it can retain a far greater amount of liquids. It’s worth keeping this in mind when measuring out liquids and the products containing the flour can end up drier than usual for this same reason. This effect can be prevented by using coconut flour blended with some other seed flour.
In order to avoid caking, it’s worth sifting the flour before use.
Nutritional information (Typical values per 100g):
| Energy: |
1451 kJ / 354 kcal |
| Fat: |
19,5 g |
| - of which saturates: |
15 g |
| Carbohydrate: |
17 g |
| - of which sugars: |
13,6 g |
| Protein: |
20,5 g |
| Salt: |
0,08 g |
Storage: Store in a cool and dry place!
Country of origin : Sri Lanka
