I’ve been into experimenting with gluten-free baking lately. One of the side benefits of this experimentation is I get to buy stuff, and one of my more interesting recent purchases is coconut flour. Holy cow, what is even going on with coconut flour? I’m still coming to terms with its awesome and slightly frightening powers.
For starters, two tablespoons of coconut flour contains 21% of daily fiber and 10% of daily iron requirements. What?? In two tablespoons? That’s amazing! As a fiber and iron fangirl I’m stoked, but I’m also kinda freaked out. That’s a lot of fiber and iron in a tiny space. Also, I read somewhere that if a recipe calls for two cups of regular flour and two eggs, in coconut flour world you’d use 10 eggs. Let that sink in for a minute. It must be the most absorbent substance in the world. Forget sawdust for schoolroom pukes; clearly janitors should be using coconut flour instead.
I haven’t actually tried baking with it yet, but I’m beginning to understand why most of the coconut flour-containing recipes I’ve cruised call for a pretty small amount of the stuff, combined with other gluten-free flours. One of these days I’ll be bold enough to give it a go, but for now, I’m concentrating on ways to use it that make the most of its superpowers au naturelle.
So these peanut butter coconut balls are the first thing I’ve come up with. I was in the mood for a peanut buttery treat, something easy and fun with minimal added sugar, and I thought wait! I bet if you mixed peanut butter with coconut flour, it would be tasty and practically turn the peanut butter into Play-Doh. And I was right. No worries about these staying ball-shaped. It also makes them high fiber, of course, so they’re filling! I can eat most snacks down to the bottom of the bowl without feeling satisfied, but with these I can eat one and then happily go about my business for hours before I want more.
These are great for when you want a delicious, healthy little peanut butter pick-me-up without breaking down and baking cookies. Just mix, roll and enjoy. Pop what you don’t eat into the fridge, and grab one when the spirit moves you. I like these so much I’m planning on making another batch today, since I just finished the last one.
10 minPrep Time
10 minTotal Time
- 1/2 cup creamy peanut butter
- 2 Tbs coconut flour
- 1 - 2 Tbs dairy-free milk
- 2 Tbs brown sugar or palm sugar
- 1/2 tsp vanilla
- 1/2 cup sweetened shredded coconut
- Combine all ingredients except the shredded coconut in a medium bowl and mix thoroughly. Roll into about 2" balls. Put the shredded coconut on a plate and roll each ball around into it. Press down a little, and the coconut will stick pretty well. Alternatively, you can just mix the coconut in with the other ingredients, but then they won't have little snowy coconut coats on.
- They keep in the fridge in a lidded container for at least a week.
This recipe is vegan and gluten free friendly; check the labels on your ingredients to make sure they work for you.
Per serving, about 31g: 135 calories (100 calories from fat); 11.1g fat (17%)(6.2g sat, 0.0g trans); 0mg cholesterol (0%); 54mg sodium (2%); 6.9g carbohydrates (2%); 2.6g fiber (10%); 3.5g protein; Vitamin A 0%; Calcium 0%; Vitamin C 2%; Iron 19%, Potassium 3%