I’ve had this packet of coconut flour in my cupboard for a while. Every now and then I think about using it and then I chicken out. But we’ve got a few pears on the bench and they are looking a little miserable.
So coconut flour. It’s not a 1:1 replacer for normal flour. In fact it seems to be a bit of a wild demon. So I did a little reading on the web and decided to go with 1/3 cup of coconut flour.
I’m actually quite happy with how they turned out. They are moist. They remain moist too, which is a nice change from normal cakes which tend to go hard.