Coconut flour was one of those ingredients I saw floating around the blog world for ages before getting around to trying it. Aside from sounding delicious, the nutrition stats are pretty impressive: Each 2-tablespoon serving provides 60 calories, 2 grams of fat, 5 grams or fiber, and 2 grams of protein. Always looking for new and interesting ways to enhance flavor, texture, and nutrient content of my food, I finally bought a bag after about 6 months of dragging my feet and talking myself out of it.
I don’t know if I’ve ever talked about this on the blog, but whenever I try a new-to-me food or something I haven’t eaten in a few years, I am momentarily terrified of a freak allergic reaction after the first few bites. Reminding myself I have an epi pen close by is usually enough to get me to snap back to reality. In my early twenties, I struggled a lot with anxiety and hypochondriasis, and while those days seem like a weird memory or strange dream I had once, occasionally I still have these little moments.
Curiosity almost always wins, though. When I did finally give coconut flour a go, I started with about a teaspoon. Then it was, like, “OMG, I want to put this in all the things!” So, yeah. I’ve been playing mad scientist ever since. While there have been some epic fails (ugly, bland mug cakes, for example), I’ve found a few new favorites. Most recently, I learned that coconut flour is a great addition to overnight oats. This recipe, while ugly as hell, is delicious and filling.
Coconut Blueberry Overnight Oats
- 1 c plain Greek yogurt
- 1 tbsp chia seeds
- 1 tbsp ground flax meal
- 1 tbsp coconut flour
- 1 tbsp rolled or instant oats
- 1 tsp cinnamon
- 1/4 tsp vanilla extract
- 1/2 cup blueberries
- Mix all ingredients expect blueberries until combined in a bowl or two-go container.
- Fold in berries.
- Cover bowl/container and allow to sit several hours or overnight, until oats and seeds have absorbed liquid.
Have you ever tried coconut flour? Do you ever get anxious about trying new foods?