Versatile – Kokonati organic flour is made from the defatted coconut meal leftover after cold-pressing virgin coconut oil. A healthier alternative to flour from grains, research suggests it is naturally rich in dietary fiber.
Use – sUse in grain-free baking, crumbing, even as a porridge for a nutritious high fiber breakfast. Can also be used as a thickener for sauces, curries and soups. Great to mix and set in raw food and slices. For baking, as a rule of thumb use 1 egg for every 1/4 cup of coconut flour. 1 cup wheat flour can be replaced with 1/4 to 1/3 cup of coconut flour.
Flavour – Aroma and taste is mildly coconut. An off-white flour free of sodium caesinate.
Ingredient100% powdered defatted coconut meal.
Storage – Keep airtight in the pantry, away from sunlight and damp. Use a dry spoon to scoop out. Use within 3-4 months from opening. With a best before of two years from the manufacture date, coconut flour remains safe to use for even longer periods as long as it is stored with minimal exposure to light, air, and moisture. This is why Kokonati coconut flour is packed at the origin, in the very plantations the coconuts are harvested from, to seal the freshness and reduce exposure from day 1.
Our promise – There is nothing else. No refining or bleaching. No trans fats. This product supports the traditional livelihoods of villagers in the rural coconut triangle of Sri Lanka. 100% zero-waste, all bi-products and waste material in our coconut oil production are utilized in the manufacture of other nature-friendly products. See how. Our product is internationally accredited by Control Union; Certified Organic (EU and USDA NOP), ISO and/or HACCP certified.
Benefits – Coconut flour contains more protein per serving than the many white flours, rye, or cornmeal and about the same protein content as buckwheat. It contains just as much protein as whole wheat flour, even though it doesn’t contain gluten protein. The high fiber content of coconut flour helps provides a feeling of satiety and ideal for low-carb eating plans. An interesting read, a coconut flour lover’s link: http://alldayidreamaboutfood.com/2013/04/low-carbbasics-baking-with-coconut-flour.html