The last time I ordered gluten-free flours from Bob’s Red Mill, I noticed that they sold GF coconut flour. I had been hearing rumors about the wonder of low-carb, high-fiber coconut flour and couldn’t resist adding yet another flour to my collection. South Beach or other low-carb dieters use coconut flour straight in their baking, but this kind of baking demands a lot of eggs, and I’m not that crazy about eggs. So, I decided to try the coconut flour as a supplement to my favorite gluten-free blend in a recipe. For some reason, I kept thinking about vanilla muffins, thinking that the coconut flour would add complimentary dessert-like notes, so I took a (non GF) recipe from Recipezaar as my inspiration and came up with the coconut flavored, vanilla muffin recipe below. I sneaked off to the kitchen to make them one night, leaving DH unaware at his computer. As you know, I have a serious crush on mini-muffin-tins, so I baked some of the batter in those tins, some in my mini bundt cake tins, and some in these wonderful heart shaped baking cups that I’d found in a local store. As the smell of the coconut flour and vanilla wafted through the house, DH looked up from his computer and said “Hey, are those cookies I smell?” I hated to break it to him that they were actually muffins- but he enjoyed them anyway. The coconut flour gave them a wonderful spongy texture not unlike that of bean flour, and was the perfect compliment to the copious amounts of vanilla in the recipe. However, it was the early Valentine’s Day Shortcake recipe that I came up with a day or two later that earned the rave review in our house.
I had been thinking about Kochtopf’s Heart for my Valentine blog event. (Roundup is Here) I knew I wanted to use the heart shaped muffins as the base for my entry, but it wasn’t until I tasted the faintly sweet coconut and vanilla flavors of my creation that it occurred to me- it would be the perfect base for a strawberry shortcake! Trader Joe’s didn’t have fresh strawberries, but they did have lovely fresh blackberries and organic frozen strawberries, so I modified my initial vision. I wouldn’t just use them in strawberry shortcake, but rather, a shortcake topped with strawberry sorbet with hints of meyer lemon juice, macerated blackberries, and fresh cream (or cashew cream).
The result was one very happy Valentine (DH.) His rating? A nine out of ten, which from this picky libra boy is no small compliment. He raved that the muffins were not only as good as regular shortcake but actually better than regular shortcake. Not too shabby considering it was my first experiment with coconut flour! I’ll definitely be trying my coconut flour in other muffin recipes… and soon. I’ve already got mango cubes in the freezer, dried pineapple, and dried cranberries just crying out to be used in a tropical coconut or cranberry coconut recipe… And I can’t wait! Now, where’s that mini-muffin tin…
No coconut flour in the cupboard?
Try Lea’s Gluten-free shortcake biscuits
Elise’s Strawberry Shortcake with Gluten-Free Variation (scroll down)
Or Elise’s Marion Blackberry Shortcake with GF Variation (scroll down)
Looking for more Gluten-Free Treats for your Valentine? Try this low-carb agave-sweetened vegan brownie recipe
Looking for more Wheat-Free, Gluten-Free Recipes using Coconut Flour? Try these:
BytheBay’s Coconut Flour Blueberry Muffin Recipe
Cindalou’s Cran-Blueberry Coconut Flour Muffin Recipe
Glutenagogo’s Coconut Gluten-Free Bread
GF Teff Coconut flour Pancake Recipe
Gluten-free Dessert’s Chocolate Coconut Cookies
Bob’s Red Mill Coconut Flour Recipes- Biscuits, Scones, and Almond Cake
Toys for making YOUR OWN yummy muffins in Fun Shapes. GF Mini-Baked-Coconut-donut anyone?
Gluten-Free Coconut Flour Vanilla Muffin Recipe
1 1/2 cup Bette Hagman GF mix (rice, potato starch, tapioca blend)
1/4 cup coconut flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 lg egg, beaten
1 cup lowfat vanilla yogurt (or 1 cup plain yogurt with 1 tsp vanilla and confectioners sugar to taste) [DF option: use soy yogurt]
1/4 cup milk [DF option: use rice, almond, hemp or soy milk]
1 tbsp. vanilla
6 tbsp. butter, melted [DF option: use dairy free margarine, shortening, or oil]
Preheat oven to 375 degrees F.
Prepare mini muffin tins, muffin tins, mini bundt cake pans, or mini heart baking tins for a Valentines Day treat by spraying with butter flavored nonstick cooking spray.
Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl. Mix them together, quickly, combining ingredients thoroughly but not over mixing.
Bake for 15-25 minutes (depending on size of tin, with mini muffin tins baking for 12-15 minutes and larger tins baking longer…)
Try subbing some applesauce for the butter next time!
After the first day or two, these are best heated briefly in the microwave. It’s best to slice them AFTER you heat them for the moistest muffin, or even to avoid slicing them.
IF YOU AREN’T GLUTEN FREE, JUST SUBSTITUTE YOUR FAVORITE FLOUR!
Valentine’s Day Heart Blackberry and Strawberry Shortcake Recipe
Gluten-free Vanilla Coconut Flour heart shaped muffins (1 or more per person)
Dairy or Dairy Free Whipped Cream:
Mash at least half of your blackberries with a potato masher or a fork. Add sugar and combine thoroughly. Let rest for 30 minutes or so.
Use slightly warmed muffins, either heated in microwave or fresh from the oven. If you like, you can cut them in half horizontally, or just leave them as is. (I like the second method.) Layer Strawberry sorbet, Macerated blackberries, and Cashew Cream OR Dairy Cream. Garnish with fresh berries and sprig of mint (optional).
Serve to your sweetie in exchange for lots of kisses!
Cashew Vanilla Cream
1 cup cashews
3/4 cup water
1 Tablespoon maple syrup (optional)
1/2 teaspoon vanilla (optional)
Soak 1 cup of cashews in 2 cups of water. If you’re in a
very warm climate, soak them in your refrigerator. After 8-12 hours,
discard the soaking water and rinse the nuts. In a blender, place the
nuts and enough fresh water to allow the blender to operate. Blend,
gradually adding enough water to achieve a smooth consistency. Yields
1 1/2 – 1 3/4 cups.
Really lovely served with fresh fruit and chocolate fondue as a substitute for whipped cream, or collect an assortment of beautiful organic fruits from the farmers market and top with Cashew Vanilla Cream. You can even add edible flowers for garnish!