Food: Holland & Barrett CoCo Loco Campaign - Honey, Lemon & Coconut Biscuits

In collaboration with Holland & Barrett, and their Summer Coco Loco Campaign I was challenged to create a recipe using Coconut based ingredients. 

When browsing the Holland & Barrett website I could not believe the array of Coconut products on sale, for example: Coconut flour, Coconut butter and Coconut jam. I was especially excited to get my mits on the Coconut flour, as I use plain flour a lot - and was after sourcing a more healthier, and less stodgy alternative.

                       

Doing some research I found that Coconut flour is high in fibre, and protein, and as it is wheat free, it is a perfect substitute for people who suffer with celiac disease, and gluten intolerance. 

It is also suitable for vegetarians, vegans, and people who have nut allergies. 

Another great factor is that a little goes a long way, it absorbs a lot of water so if you usually use, lets say: 3 cups of normal flour in a recipe, you will only use half a cup of coconut flour, which if you are on a healthy eating plan, and wanting to lose weight - well the calories and fat is greatly reduced.  

I found, reading recipes with coconut flour in, that you use A LOT of egg. It helps bind the mix together. I was taken aback by how many eggs was needed, but I was then pleasantly surprised by how easy it was to work with. 

I decided to make a batch of Honey, Lemon & Coconut Biscuits and the recipe is as follows:

Ingredients:

Coconut Flour (4 tablespoons)

4 eggs

Coconut Butter or Normal Butter. (2 Tablespoons)

Fresh Honey (2 Tablespoons)

All Spice (Tablespoon)

The juice from one lemon

Toasted Coconut Chips ( 2 Tablespoons)

Method:

1) Mix the flour, butter, eggs, honey, all spice and lemon in a food processor, or mix with a wooden spoon, until the consistency is smooth. 

2) Pre-heat the oven to 160oC, or gas mark. On a flat baking tray, cover the tray with baking parchment

3) From the mix mould the mixture into biscuit sized shapes and place on the baking parchment, and scatter the coconut chips over the biscuits.

4) Bake for 25 minutes.

5) Remove from oven, and place on a wire rack. Leave them to cool.

6) Before you serve, drizzle some more honey over the biscuits, and tuck in.

These are so yummy! The citrus and honey works beautifully with the coconut flour, It creates a shortbread type texture -  absolutely perfect with a cuppa.

I plan on making some pancakes using the flour soon, and can see myself incorporating Coconut flour into a lot of desserts from now on.

Do you think you may try? 

Shop all things Coconut here and it is currently buy one, get one half price. 

*PR Samples Included In this Post.