Posts Tagged ‘Coconut Oil’

Grain-free Gluten-free Mussel Fritters

Posted 24 Apr, 2010 in Main Course, Recipes [ No Comments ]

There is a new farmers market that opened up in my neighborhood just around the corner from my house. I have made it my Saturday morning ritual to go down there for a selection of goods and a good coffee. One of the stalls sells mussel fritters which is a New Zealand favorite. I often see mussel fritters being sold at large festivals and concerts on top of a plain piece of white bread and drizzled with sweet chili sauce.

I remade this classic using coconut flour for a grain-free, gluten-free, low-carb version of the classic mussel fritter. I’m still on my coconut flour kick and have found that it is an excellent substitute for wheat flour in most recipes. My boyfriend, who is a die hard fan of mussel fritters has given me the thumbs up so these Grain-free Gluten-free Mussel Fritters are definitely a keeper.

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Grain-free Gluten-free Mussel Fritters

2 tbs coconut flour sifted
1/2 tsp salt
1/8 tsp baking soda
1/2 tsp onion powder
1/4 tsp smoked paprika
2 eggs
2 tbs coconut milk
1 tbs coconut oil melted
1/2 cup smoked mussels chopped
2 tbs ghee for frying

  1. Mix the coconut flour, salt, baking soda, onion powder and smoked paprika.
  2. In a separate bowl, whisk the eggs and add in the coconut milk and coconut oil.
  3. Mix the dry and wet ingredients together and stir until the batter is smooth.
  4. Add in the smoked mussels.
  5. Heat the ghee over medium heat and add in heaped tablespoons of batter.
  6. Cook until both sides are golden brown.

Makes 6 small fritters (Serves 2).

Coconut Flour Drop Biscuits

Posted 17 Apr, 2010 in Recipes, Snacks [ 2 Comments ]

I just bought a bag of coconut flour and I’m loving it. Coconut flour is the latest trend in the low-carb community it is unique in that it is both low-carb and high in fiber. It is made from finely ground coconut meat with most of the moisture and fat removed. It does not contain any gluten so it also works for those who are intolerant or sensitive to wheat.

A good starting point in using coconut flour is by getting the book, Cooking with Coconut Flour by Bruce Fife. It’s the only book out there with recipes using 100% coconut flour. I really like it that the recipes are uncomplicated and use only a few key ingredients.

The following recipe for Coconut Flour Drop Biscuits has been adapted from the book. The only changes that I made are replacing the 1/4 cup of honey with 1 tablespoon of jaggery to reduce the sugar content. For those of you who do not know, jaggery is a non-refined form of sugar with a molasses like taste that I found at my local Indian grocery store.

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Coconut Flour Drop Biscuits

Adapted from Cooking with Coconut Flour by Bruce Fife.

4 eggs
1/4 cup butter or coconut oil, melted
1 tbs jaggery
1/4 tsp salt
1/3 cup sifted coconut flour
1/4 tsp baking powder

  1. Preheat oven to 205° C.
  2. Blend together the eggs, butter and jaggery until mixed through.
  3. In a separate bowl, mix the salt, coconut flour and baking powder.
  4. Mix the dry and the wet ingredients together.
  5. Line a baking tray with baking paper and drop batter by the spoonful.
  6. Bake for 15 minutes.

Makes 8 biscuits.