I’m not exactly sure how this happened, except I found myself clutching a sack of coconut flour at the checkout line at Costco a few months ago. I’d only gone there to get paper towels.
The cashier smirked when he scanned the flour and asked if I was doing the ‘paleo thing’. I smiled politely and later, on the ride home I mumbled something about stereotypes…
Unsure of how to use it, the coconut flour sat on my dining table for a little while; my mom would look at curiously from time to time, and after a while she stopped asking what it was for.
Most of the coconut flour recipes I found online were cumbersome and involved a lot of eggs or egg-replacers.
Coconut flour is ground from dried coconut meat, the flour is dry and with a grainy texture, and has a sweet nutty taste that reminds me of corn nuts.
It’s a good source of protein; high in fibre and low in digestible carbs, it’s a suitable alternative to wheat and other grain flours. It’s also gluten free which makes it ideal for those with gluten intolerance.
And yes, it features in a lot of paleo recipes because it’s both gluten and grain free.
The texture of coconut flour makes it a little difficult to substitute it 1:1 in recipes that call for traditional grain flours. Coconut flour is dryer and absorbs a lot more liquid; it’s also very dense.
Unfortunately, I haven’t had much luck baking with coconut flour, but coconut porridge is fast becoming one of my favourite breakfast meals. If you love warm and nourishing breakfast porridges like I do, you’ll absolutely love coconut flour porridge.
The idea came to me the when I’d sprinkle a spoonful of coconut flour over my cereal or granola – I love the nutty mildly sweet taste, I just knew it’ll be wonderful when prepared like hot cereal.
Back in the summer when fruits were juicy and plentiful, we tried coconut flour porridge for the first time, topping it with roasted apricots, fresh blueberries, cherry compote and a sprinkle of toasted coconut chips and coconut sugar.
I loved how luscious that first porridge was, and how the tartness of the apricots, and the sweet cherries compliment the nutty flavour of the porridge.
We’ve made a dent in that big sack of coconut flour. I love how fast and easily this breakfast comes together; it’s wholesome and keeps you full longer, thanks to the fibre
This coconut flour porridge with matcha milk is delightful and equally luscious; it’s the perfect for transitioning into the lightness of spring. Plus, you can always have it for breakfast on St. Patrick’s Day!
It’s a nutritious bowl of creamy porridge, warm and fragrant with a delicate nutty taste.
Both coconut flour and matcha have earthy flavours that pair well, and the hints of bitterness in the matcha cuts into sweetness of the porridge.
- 1/2 cup coconut flour
- 2 cups water
- 1 cup almond or coconut milk (or more or less based on desired porridge consistency)
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 2 cups almond or coconut milk
- 1/2 – 1 teaspoon matcha green tea powder
- Maple syrup or agave syrup to taste
- In medium saucepan, mix coconut flour and sea salt with of water and mix until mixture is smooth and free of lumps
- Let it stand for 2 – 3 minutes for the coconut flour to sop up the water
- Add almond milk, stir and cook over medium heat stirring frequently until porridge thickens
- Lower heat, keep stirring and check the consistency of the porridge, add more milk if desired
- Remove from heat and stir in vanilla extract
- Heat milk just enough that it’s almost or barely boiling
- Pour 1/4 of milk into a heatproof cup
- Add matcha and whisk until the powder dissolves
- Add the remaining milk and continue whisking
- Sweeten with maple or agave syrup to taste
- Ladle porridge into bowls, pour matcha milk over top, stir and enjoy!