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Coconut Flour, unlike it’s other wheat free flour alternatives can be a little tricky to work with in the kitchen. Having said that, it is extremely nutritious and packed full of fibre; making it well worth learning your way around. This month, Fabienne Sayarath of the Kitchen Faerie will be sharing her recipe for Gluten free Coconut Cherry Crumble – perfect for this Winter weather and a great foolproof way to use Coconut Flour in the kitchen!
Gluten free Coconut Cherry Crumble
Two months ago, I started a series of Substitution Guidelines for coconut products and it was for coconut oil. Today will be for coconut flour.
Coconut flour is a bit tricky to use in baking, because it is quite dense and it attracts a lot of humidity, therefore, if you wish to make gluten-free pastries, it is mandatory to make a blend with several kinds of flours. That being said, they work wonderfully well for crisps and crumbles, as both don’t require raising in the oven, so I thought I would share my cherry crumble recipe using coconut flour as an easy introduction to using coconut flour in baking.
I love cherries, especially the dark kind. Unfortunately I randomly get allergic reactions from consuming them (not lethal eh !) so it’s like playing roulette. I still love them nonetheless, in my yogurt for breakfast and as is, but one of the best use in baking is in cherry crumble or cherry crisp. This is when they release all of their flavors and juice, almost like blueberries in muffins :]
They are “sort of” in season right now in Hong Kong, because they are imported (we do not grow cherries on our lands here, just very tall buildings) and I live very close to the wet market so these days it’s cherry party almost every day ?
Serves: 4 big servings
For the cherry mix:
1 pound tart cherries, fresh or frozen
2 tablespoons caster sugar
1 tablespoon coconut flour
¼ teaspoon cinnamon
Pinch of salt
For the crumble:
80 g unsalted butter, softened
1 cup coconut flour
½ cup caster sugar
¼ teaspoon salt
Preheat the oven to 180C
In a 8×8-inch baking dish or 4 individual large ramequins, toss the cherries with the sugar, flour, cinnamon and salt
Put the coconut flour, sugar and salt in a bowl, slice in the butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Alternatively, pulse in a processor until sandy (but don’t over-process)
Sprinkle the crumbs over the cherries and bake for about 30 minutes , until the top is browned and the cherries are bubbling
Cool for 30 minutes before serving, as is or with vanilla bean ice cream
If you make your own GLUTEN-FREE COCONUT CHERRY CRUMBLE with this recipe, do let us know by tagging us with @coconutmatter and #coconutmatter. We love partnering with like-minded folk who not only share a similar ethos, but also share our passion for using organic Virgin Coconut Oil in everyday life. If you would like to contribute to Coconut Matter, we would love to hear from you – please email us and together, let’s help everyone build a lifestyle that truly matters!