ORGANIC Coconut flour

Coconut flour has a naturally sweet aroma and taste.

Our organic coconut flour is obtained from the flesh of the ripe coconut. This is gently dried after harvesting, de-oiled by mechanical pressing and then ground.

The advantages of coconut flour compared to wheat flour are manifold. The exotic and typical coconut taste is particularly striking. Coconut flour is rich in protein and fiber and is gluten-free. For this reason, it is also suitable for a variety of low carb recipes.

Coconut flour is rich in fiber

The fiber content of around 35 g per 100 g in coconut flour is remarkably high. The sweet-smelling flour therefore has a high swelling capacity and binds a lot of water. The coconut oil content is reduced to 18 g through the pressing process. The carbohydrate content is 21 g and the protein content is approx. 17 g per 100 g.

Cake and waffle batter can be prepared perfectly with coconut flour. Around a quarter of the cereal flour can be replaced by coconut flour in almost any recipe. Thanks to its sweet taste, less sugar can sometimes be used than specified in the recipe. Our organic coconut flour is also a natural source of potassium. The potassium content (approx. 1750 mg per 100 g) is seven times higher than the sodium content. The minerals account for a total of around 5 g per 100 g of flour.

Coconut flour is suitable for a variety of recipes and is an excellent ingredient in protein shakes. It gives shakes with hemp protein a sweet, exotic taste and a firmer texture.

Coconut flour gives baked goods such as waffles, cakes and cookies a delicate and typically exotic taste. The gentle coconut note also goes perfectly with pancakes and crêpes. Coconut waffles can be ideally combined with fresh fruit such as mango, raspberries or strawberries.

Coconut flour can replace some of the cereal flour in baking. However, as it does not contain gluten, the firmness of the dough can be supported by a natural thickening agent such as psyllium husk powder, gua gum or locust bean gum.

Botanical name: Cocos nucifera L.

Origin:
The coconuts for our coconut flour come from Sri Lanka.

Certification:
The coconuts used for our coconut flour come from Naturland producers from controlled organic cultivation in accordance with BIO VO 834/2007 and VO 1235/2008.

Botanical name: Cocos nucifera L.

Origin:
The coconuts for our coconut flour come from the Philippines.

Certification:
The coconuts used for our coconut flour come from producers from controlled organic cultivation in accordance with BIO VO 834/2007 and VO 1235/2008.