Even if you're not gluten intolerant, the key to eating right now should be VARIETY. Wheat bread, wheat pasta, wheat flour... Why limit yourself to just this one grain?
Coconut flour has a very mild and naturally sweet flavor, making it perfect for desserts. As a bonus, it contains 4 times more fiber and 3 times more iron than whole wheat flour.
It's a flour that makes it harder to bind ingredients, so it's best to combine it with another flour or rely on binding foods like eggs to ensure all your recipes rock !
I present it to you here in the form of an ultra-quick dessert, a cake to make directly in a mug in the microwave!
GLUTEN-FREE BLUEBERRY AND COCONUT MUGCAKE RECIPE
(SERVINGS: 2)
Ingredients
- 1/2 banana, mashed
- 1 beaten egg
- 1 tbsp (15 ml) nut butter
- 2 tbsp (30 ml) milk
- 1 tbsp (15 ml) vegetable oil
- A few drops of coconut (or vanilla) essence
- 2 tbsp (30 ml) coconut flour
- 2 tsp (10 ml) sugar
- 1/4 tsp (1 ml) cinnamon
- 1/8 tsp baking powder
- 3 tbsp (45 ml) blueberries
Preparation
1. Combine all ingredients except blueberries in a mug. Add blueberries and mix gently.
2. Divide the mixture equally between 2 cups and microwave for about 2 minutes or until the center is set.
3. Let cool before eating (the only difficult step of this recipe!).
