The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

Coconut flour

Red, White and Blue Cupcakes (Gluten, Grain and Dairy Free)

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Perfect for the Fourth of July, or anytime, I’ve adapted a simple blueberry muffin into a red, white, and blue cupcake by adding raspberries to the batter. Pretty, delicious, sweet, and perfect for the occasion! This cupcake uses coconut flour so it’s a gluten and grain free recipe (as well as being dairy free). It’s light and “springy” to the touch and moist.

This morning I woke up thinking about the Fourth of July. I had a few different recipes that I could share for it, but none seemed “fourthy” enough. I thought of a bread I had seen at the bakery yesterday. A “red, white, and blue” sweet white bread had blueberries and raspberries folded into it for a pretty presentation. Perfect! This is an even more simple version of that idea.

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Discussing Coconut Flour

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I am going to be showcasing some coconut flour recipes on this site soon, so I wanted to talk about it a little more before I did. The pro’s, con’s and personal experience.

What’s so Great about Coconut Flour?

First, it’s not only a gluten free flour, it’s a grain free flour too. So for those who follow strict grain free diets, coconut flour opens up a world of delicious baked goods. That’s obviously a huge advantage to some.

It’s a high fiber, fairly high protein flour too. When you make these into muffins, breads, and cakes, they are quite filling (probably because of the fiber content). The flour is also “sweet” by itself because of the natural sugars in the coconut, meaning that you don’t have to sweetened it as much.

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