Is is just me or does it seem like everyone is on the coconut oil bandwagon now? It’s used in skincare and beauty products as well as laundry detergents and household cleaners. I love the stuff – and have been using it for years. Not only does it have many health benefits and is a great ingredient in dairy-free baking, but the flavor is incredible. I get asked a lot of questions about baking with coconut oil, and I’ve got a few easy tips to share:
- For best tasting results and greatest health benefits, stick with virgin or unrefined coconut oil.
- Coconut oil can be substituted for butter at a 1:1 ratio in most recipes. The only exception would be when baking something you want to be more flaky or crumbly, like a pastry crust. biscuit/scone or crumb topping. In these recipes, I usually add a little than the recipe calls for – more like a 1:3/4 ratio.
- If a recipe calls for butter and I substitute coconut oil, I like to add an extra 1/4-1/2 teaspoon of kosher or sea salt. It really enhances the flavor.
- If you are cooking a recipe calls for cooking oil or melted butter – coconut oil is also a perfect substitute. It is solid at room temperature, so first melt the coconut oil by placing the jar in a bowl of hot water, or on a hot oven or if you need it right away, warmed in the microwave. Also, try to ensure that the other ingredients are room temperature. Any cold ingredients will cause the coconut oil to clump up in the mixing process.
- The flavor of coconut oil is mild, but still noticeable. If you don’t really want to taste that hint of coconut, pair it with stronger flavors like pumpkin, cinnamon, mint and chocolate.
Today I’m also sharing a recipe for these chewy and delicious brownie bites made with coconut oil. This is a simple recipe with ingredients you probably have on hand. The recipe calls for 1/2 cup of water, but you can substitute coffee for a stronger chocolate flavor.
- 1 cup unbleached, all-purpose flour
- 1 cup granulated sugar or evaporated cane juice
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 cup water, room temperature
- 1/2 cup coconut oil, melted
- 3-4 dozen small, [chocolate chunkshttp://go.thrv.me/SHrj]
- Preheat oven to 350 degrees. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, and salt. Add the wet ingredients (water, melted coconut oil, and vanilla) and stir until just combined. You can either stir in the chocolate chunks now or wait and add a chunk or two to the top of each brownie bite.
- Spoon the batter carefully into a 24 count mini-muffin pan. Bake for 10-15 minutes, depending on whether you like your brownies gooey or chewy.