Substitute for coconut
bbstx
7 years ago
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Hardier substitutes for coconut palm?
Comments (10)Queen palms In some ways the fronds resemble that of coconut palms. Another beautiful palm to consider is the Cuban royal, however, its' trunk is lighter in color than that of the coconut palms. But it's a beautiful palm nontheless and I believe should be utilized more often along the Texas coast if possible. I'm gonna experiment growing royals probably next year. My zone is technically a zone 10a since minimum lows are in the low 30s (F). I don't know how the cooler than South Florida daytime temperature will affect them. Does anybody have success growing royals in California?...See MoreImpulsive Substitutions...successes and failures!
Comments (9)Rachelellen, what you said about the good results is so true for me - it's like the great big fish that got away. I was just trying to remember that dish I made the other day where I had to make a substitution and it turned out sooo good. Let's see, what was that dish? Really, it did happen, I just can't remember what it was. lol DH tried substituting grapefruit juice for lemon juice in a recipe once years ago, and it turned out awful. I think it was sauted mushrooms. He learned his lesson - that grapefruit juice is NOT the same as lemon juice. Sally...See MoreHow to substitute coconut flour for almond flour
Comments (2)This may be MORE than a challenge because the flours don't substitute in equal amounts. The coconut flour rule-of-thumb is use 1 whole egg per ounce of coconut flour or 6-eggs per 1/2 c. coconut flour. I'd suggest doing a search on-line for cake recipes using coconut flour or you may end up with a lot of wasted ingredients and time. I realize this recipe has little in common with the recipe you are trying to make, but it will give you an idea of the ratio of eggs to coconut flour for a 9" square cake. I've never made it (due to the number of eggs needed). WILLIAMSBURG ORANGE CAKE (source: Cooking with Coconut Flour by Bruce Fife, N.D.) 1/2 c. butter, melted 12 eggs 3/4 c. sugar 1 t. salt 1 t. vanilla 1 c. SIFTED coconut flour 1 t. baking powder 1/2 c. golden raisins, cut up 1/2 c. nuts, finely chopped 1 T. grated orange peel Blend together butter, eggs, sugar, salt, and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in raisins, nuts, and orange peel. Pour batter equally into 2 greased 8 or 9x1-1/2-inch layer cake pans or one 9x9x2-inch pan. Bake at 350-degrees for 30-35 minutes or until knife inserted into center comes out clean. Cool. Cover with Williamsburg Butter Frosting. WILLIAMSBURG BUTTER FROSTING 1/2 c. butter, softened 4-1/2 c. powdered sugar 4-5 T. orange flavored liqueur or orange juice 1 T. grated orange peel Combine all ingredients and beat with an electric beater until smooth. REDUCED SUGAR WILLIAMSBURG BUTTER CAKE Make Williamsburg Butter Cake as directed but reduce sugar to 1/4 to 1/2 c. depending on desired sweetness, add 3 T. powdered or liquid stevia, and 1/3 c. coconut milk. If using liquid stevia, add it to the wet ingredients. If using powdered stevia, combine it with the coconut flour before mixing into the wet ingredients. Bake at 350-degrees F for 40-50 minutes or until knife inserted into center comes out clean....See MoreCoconut Palm Sugar
Comments (8)fawnridge- It depends on the recipe.... (now that's a big cop-out ;-). I'm all gluten-free now, and I'm trying to think if I even used it prior to going gluten-free (seems like a lifetime ago). My old favorite Chocolate Chip Oatmeal Cookies used both white/brown sugars and I wouldn't hesitate to use all coconut palm sugar. I'm going to make some McCann's Irish Oatmeal Cookies for St. Patrick's Day for hubby to take to work, and they take both kinds of sugar -- I'll make a batch with coconut palm sugar only and see if there is a big difference as a test. -If you use it for white sugar, the end product will be darker, whether the recipe calls for white sugar OR white and brown sugar mixture. -It takes longer to cream with fat due to the larger particle, and may not get as well-blended. I even cream for awhile and let it sit for a few minutes, then cream some more - giving the large particles time to breakdown. You can sift it or make the particles smaller in a blender (or spice/coffee mill like sleevendog mentioned). -I find I can often use less (also depending on the recipe). I make a gluten-free banana snack cake and I've reduced the sugar from 3/4-cup to 1/3-cup coconut palm sugar (as an example). -I've put coconut palm sugar in a blender to pulverize it to use as powdered sugar (I added a little cornstarch or arrowroot - not sure how much). It doesn't perform exactly like powdered sugar - it's still a little coarse/gritty - but not bad. -I ended up treating it more-or-less like I did sucanat or turbinado sugar, if you are familiar with using them. -Grainlady...See Morebbstx
7 years agolast modified: 7 years ago
plllog
7 years agobbstx
7 years ago
carolb_w_fl_coastal_9b
7 years agolast modified: 7 years ago
ci_lantro
7 years ago
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