Some friends of ours recently went gluten-free and told us about all sorts of interesting recipes. They made us a delicious cake-thing that can only be describe as chocolate-cherry-coconut-tastiness, which used coconut flour as the base. I’ve used coconut flour once or twice but it’s very different from regular flour. Besides being gluten-free and much lower in carbs, coconut flour requires a LOT of eggs when used in baking, so if you’re new to coconut flour I recommend finding some basic recipes before experimenting. I don’t even understand how these pancakes turned out so well, considering the basic ingredients are just eggs, cottage cheese, coconut flour and protein powder. But these were delicious and I will be making them again!


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