Yes, I had a lot of butternut squash left over, so the experiments kept going in the kitchen!A while ago I decided to stop baking with nut flours, since they oxidize greatly under high temperatures, and I'm more of a coconut flour fan. Coconut flour is made from ground coconut and is high in fiber. If you're looking to reduce the carbohydrates in a dish, this is the perfect flour to use. Read more about it in this article as well. Be aware though that it absorbs a lot of liquid, so don't use it 1/1 to replace other flours.
Lately I've been incorporating whey protein into my cakes, so I can have a quick pre- or post-work out snack.
2 bananas
1 cup of coconut flour
2 tsp baking powder
5 eggs
2 scoops of whey protein, I used Nature's Best Zero Carb
1/2 tsp cinnamon
75 ml of coconut oil, melted
Mix all the ingredients well with a hand mixer. Pour into a loaf pan and heat the oven to 180C (350F) Bake for 30-40 mins.
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