I’m very relieved and pleased. I’ve discovered my food sensitivity to coconut is only coconut oil or coconut butter. After nibbling tiny bits of shaved coconut and increasing it slowly over a few months I am fine. But coconut oil for cooking completely closes up my nose with rhinitis so badly I almost can’t breathe or lie down, let alone sleep and it lasts about 2 days. Turns out the processing of the coconut is what affects me. I did some internet research and this is apparently a thing. What they do to the coconut during this process to give me such a reaction, I have no idea. It started when we used coconut oil to cook with, and took me months to figure out. I had thought it was an allergy I developed to all things coconut. I love everything about coconut, and will happily do without coconut oil, but oh! to be able to bake with coconut flour will be a joy! My next adventure is to try coconut milk or cream, we’ll see. To celebrate I baked this fruit coffee cake with 2 table spoons of delicious coconut flour … small steps… as I’m still super nervous of the terrible symptoms of a reaction, and I was fine!
There are also a few odds and ends I posted after the recipe.
Coffee Cake Fruit Bake
Ingredients
- 3/4 cup butter, melted
- 1 cup of your fave keto sugar
- 4 eggs
- 1/2 cup buttermilk/kefir/sour cream
- 2 tsp vanilla essence
- Zest of an orange
- 1 3/4 cups almond flour
- 2 heaped Tblsp coconut flour
- 1/4 tsp salt
- 2 tsp baking powder
- Any fresh or sugar free canned berries, or fruit of your choice
Method:
