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However, I make my own coconut flour. It is a much more frugal option over purchasing coconut flour, and it is pretty easy. I buy shredded coconut, make coconut milk with it, and then make the pulp into coconut flour. In addition to saving a ton of money and not wasting any food, I feel better about making my own for so early in my GAPS journey. I figure homemade and less processed is ideal for my digestion.
What I also love is that my homemade coconut flour is much lighter, so I can use it in recipes without them becoming overly egg-y or coconut-y. As I researched using it, all the recipes I found said that homemade coconut flour can be replaced 1:1 for store bought coconut flour. I imagine it depends on what you use to grind it into flour. I just used a standard blender, as opposed to a Vitamix or something. And maybe the recipes would still come out fine if I replaced it 1:1.
All I know is that my coconut flour is much fluffier, and in all the recipes I’ve tried, I needed less liquid relative to flour to get a good consistency. See? This is what my batter looked like with just half the eggs:
Oh, and I can’t eat sugar. So that is one more thing I needed to adjust in that amazing carrot cake waffle recipe. But the good news is that even after those adjustments, these waffles still turned out AWESOME. And if you can tolerate sugar, you can totally drizzle honey over them. Fruit and ghee/butter are also awesome choices.
So without further ado, enjoy these super healthy, delicious, nut-free, and GAPS-friendly waffles!
Let me know how you like these carrot cake waffles!
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