Organic Trend (001938375-K)
OWNERSHIP BY EXIM ORGANIC & NATURAL FOOD SDN BHD

(Management Office, Strictly NO WALK IN customer will be entertain)

Address : No. 19, Jalan PJS 3/32, Taman Sri Manja, 6 1/2 Miles, Old Klang Road, 46000 Petaling Jaya, Selangor, Malaysia.
+6012-7388 381
sales@organictrend.com.my

CFO-COCONUT FLOUR-ORG-600G

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CFO-COCONUT FLOUR-ORG-600G CFO-COUNTRY FARM BAKING INGREDIENTS
RM 12.90
In Stock


Features:
  • Unbleached flour, high dietary fibre, low glycemic index (GI)
  • Gluten-free, non-GMO
  • Freshly milled from organic high-quality coconut meat     
 
Recipe A: Gluten-free Coconut Flour Cupcake Recipe B: Protein-rich Coconut Flour Pumpkin Cookies
Ingredients: 
 
  • ½ cup CFO Extra Virgin Coconut Oil
  • ⅔  cup CFO Raw Cane Sugar
  • ½ teaspoon NQ French Sea Salt
  •  2 teaspoons gluten-free vanilla extract
  •          6 large eggs
  •        2 Tablespoons water
  •       ½ cup coconut flour
  •       1 teaspoon baking powder
 
 
Ingredients:
 
 
  • ⅔ cup CFO coconut flour
  • ¼ cup + 2 tablespoons CFO Extra Virgin Coconut Oil
  • 2 eggs
  • ½ cup pumpkin puree
  • ¼ cup CFO Acacia Honey
  • ½ tsp. baking soda
  • ½ tsp. Solana Gold Apple Cider Vinegar
  • Pinch of NQ French Sea Salt
  • ½ tsp. ground cinnamon
  • Pinch of freshly grated nutmeg
  • ½ tsp. vanilla extract
  • ½ cup CFO Jumbo Raisins
Directions:
  1. Preheat oven to 350°F.
  2. Whisk VCO, sugar, salt, vanilla, eggs, and water.
  3. Mix coconut flour and baking powder.
  4. Add dry ingredients to egg mixture and mix well.
  5. Grease the muffin cups.
  6. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
  7. Let cupcakes cool before serving.
Directions:
       1.  Preheat the oven to 350°F. Do not pack                            the flour when doing measurement, or                            the cookies will be too heavy.
        2. Have all ingredients at room temperature                        and then stir together until well combined.
        3. Flatten balls of dough on a parchment paper                  lined baking sheet
        4. Bake for 18-20 minutes, until golden around                  the edges. 

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