Confession time … coconut flour and I just can not get on. There, I said it. I really desperately wanted to love the stuff, but I just find it tough to work with, crumbly and so strong tasting it overpowers the flavour of everything else in the recipe. I’ve tried make so many different types of cookies with it but I just didn’t really like any of them.
So, rather than attempt yet another biscuit recipe, I thought I’d try a loaf. And maybe, just maybe I’ll finally fall in love with coconut flour. I love this loaf because of it’s ton of health benefits. It’s slightly sweet tasting thanks to the potato and apple and that works really well with oregano and rosemary. But feel free to add nutmeg, cinnamon, cumin ~ whatever you’d prefer.
You can of course make the loaf minus the dandelion flowers but they add such a beautiful colour and texture! They’re in season at the moment (uk) tons of them everywhere! I love foraged ingredients and their healing properties are amazing. Their flowers, leaves and roots are all edible and hold individual benefits which can aid with a range of medical complaints including anaemia, scurvy, skin problems, blood disorders, and depression. Dandelions, being diuretic in nature, promote urination, they’re brilliant at preventing urine infections. Plus who doesn’t love natures free ingredients 🙂
1 sweet potato peeled and cubed (around 300g
1 apple, peeled and cored
150g coconut flour
Tablespoon of olive oil
Half a tin of coconut milk
2 teaspoons of baking powder
30g of dandelion flower heads, cut and washed
Pinch of salt
Sprinkling of dried rosemary and oregano
Remove the yellow dandelion flowers from their green stalks and leaves. You can do this by pinching the yellow flowers and twisting them off their stem. Pop into a salad spinner, wash well and then spin to dry them.
Boil a pan of water, add the sweet potato and apple and leave on the heat to cook and soften. Once they’re soft, drain the water and allow to cool a little before adding to the food processor.
Add everything else except the dandelion heads and blitz together. The texture should be light and fluffy. If the mixture is too stiff and solid, add a drop of water so that it blends freely.
Stir in the dandelion heads which will be torn into shredded petals.
Spoon into a greaseproof loaf tin and sprinkle pumpkin seeds on top.
Bake in the oven at 180C for 1 hour. Remove, allow to cool. The bread will be lovely and filling so you’re only need a small chunky slice. Serve with some delicious pesto or nut butter. Finally a coconut flour recipe I love!!