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Organic Coconut Flour from Tropical Traditions (review)

Posted on | August 10, 2010 | No Comments

 Tropical Traditions Organic Coconut Flour
or $25.90 $17.99 for 4.4 lb bag
Gluten-free, high fiber and high protein
 Today I am reviewing this awesome Organic coconut flour.
I loved the texture and the smell this flour had. It’s a bid heavier than bleached white flower and has a slight creamy eggshell color to it.  Below you will see the Recipe I created just for this flour. (you will also find it on the Tropical Traditions website under recipes).

Tropical Traditions organic coconut flour is fiber from the coconut meat after most of the oil has been extracted to make Virgin
  Coconut Oil. It is certified organic, unsweetened, and has not been treated with sulfites. Tropical Traditions organic coconut flour is high in dietary fiber and protein, and is gluten-free. It has more fiber than gluten-based grains. Tropical Traditions organic coconut flour can be added to standard wheat-based recipes to add extra fiber, by substituting 10-30% of the grain-based flour with our coconut flour. Some recipes, such as muffins and quick breads, can be accomplished with 100% Tropical Traditions organic coconut flour and therefore be 100% gluten-free! Read more here

see recipes here


See My Recip
 e for Coco-nutty Chocolate chip cookies

 Coco-Nutty Chocolate Chip cookies
Makes about 2 dozen bite sized cookies
Non stick cooking spray for cookie sheet
1 Cup Organic Whole Cane Sugar (or Light / Dark brown sugar – your choice)
3/4 cup soft tub margarine spread (fat free)
2 large eggs
1/4 cup Tropical Traditions Coconut Cream Concentrate
1/2 cup Water (to blend coconut cream concentrate)
2 Teaspoons pur vanilla extract
1 cup chopped nuts
1/2 cup lightly toasted Tropical Tradtions Shredded coconut
2 Cups SemiSweet chocolate chips
3/4 Cup Each Raisins, dried cherries, dried blueberries or fruit of choice (optional)
2 cups Tropical Traditions Organic Coconut flour
1/2 cup wheat or whole grain flour
1/2 cup old fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1.  Preheat oven to 350 degrees F, coat a baking sheet with cooking spray if needed
2.  In a large mixing bowl or the bowl of an electric mixer, beat sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg, coconut concentrate/water mix and vanilla.  In a seperate blow sift the flours, baking soda and salt together, slowly start adding to the liquid mixture 1/4 cup at a time, once flour mixture is fully combined, add the oats, shredded coconut, chopped nuts, chocolate chips and any dried fruits you chose to add. BLEND WELL.  
 3. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork or backside of a spoon to flatten a bit. Bake until the cookies appear to get slightly golden edges – about 11 – 13 minutes. Removed from oven and allow to sit on pan for another 5-8 minutes until cooling. They cookies will continue to cook to perfection. Take off cookie sheet and allow to continue cooling on cookie racks.
4. Store in airtight container for up to 3 days. Or freeze for up to 3 months. When froze be sure to allow to thaw slowly via room temperature. May need to throw back in over for a couple minutes to crisp up agan.

This has been an A Mom’s Rantings product review

disclosure: I was contacted by and / or given for free product(‘s) by this Products / company for the purpose of reviewing a product / or providing a product giveaway. Any opinion given by me is my honest opinion and not an opinion otherwise swayed in any way by this company, I did not receive monetary compensation and all thoughts and opinions are mine. Quotes were taken directly from the website when possible or provided by the company themselves.

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