It’s that time of year again; it’s cold and dark and the holiday season is upon us. Soon many of us will be baking up a storm. Unfortunately, most baked goods don’t offer a lot in the way of healthy eating and all those treats can easily get us away from good eating habits. I know what you’re thinking, “Well, that’s what makes them treats! If they were healthy, they probably wouldn’t be considered a baked good!” It may surprise you, but I can confirm that healthier options can taste good!
A couple of weeks ago I visited my friend, Gina, for tea. We hadn’t discussed having a snack, but it wasn’t surprising that she had baked something for us to enjoy with our tea. Gina is gluten free, but when she told me she made pumpkin muffins (yum!) with coconut flour (yuck!), I was dismayed. I’ve never liked coconut, neither the flavor, nor the texture.
By the expression on my face, Gina knew I wasn’t thrilled, but she assured me I wouldn’t detect the coconut in the muffins. “I’m not really a fan of coconut texture or its flavor, either,” she said. The muffins did look tasty and smelled of pumpkin spice. So, I took one bite, and… wow, they were tasty! Gina was right, they didn’t taste like coconut at all, and they were moist and spongy.
Aside from being a tad dense, the muffin was like a regular, wheat-based muffin. Plus, after doing some research, I’ve learned that coconut flour has several health benefits. Made from the dried (finely ground) meat of coconuts, coconut flour has more fiber content than any other flour (about twice as much as wheat flour). When used in recipes, its high fiber content can make the eater feel full more quickly and for a longer period of time. Coconut flour is also relatively low in carbohydrates, and it contains high levels of both manganese and lauric acid. Manganese helps the body absorb various vitamins and minerals and is known to help promote and stabilize healthy blood sugar levels. Lauric acid is a healthy saturated fat essential for immune health.
Though baking with coconut flour isn’t a straight and easy replacement for wheat flour (coconut flour requires the use of more liquid), it is a great option to use in gluten free or lower carbohydrate baking, particularly since the coconut flavor is rarely detectable. It’s also a handy way to add more fiber into your diet. Following a recipe designed for coconut flour when you first use it is highly recommended—luckily, a simple Internet search, for “coconut flour recipes,” produces thousands of results.
So when you’re getting ready to make some of your favorite holiday treats this year, consider trying a healthier version—maybe one that uses coconut flour. It may not only be better for you and those you share the treat with, but you may also be surprised by how good “healthy” can taste!