There are a few techniques that I recommend to make Paleo baked goods more fluffy. When baking with coconut flour in particular, sometimes the resulting cookies or muffins can take on texture similarities to hockey pucks. Correcting this requires a few extra steps but the improvements in lightness and palatability (that should be a word) are worth it.
- Room temperature eggs whip up much fluffier than eggs fresh from the fridge, and are generally more easy to incorporate into your dry miz when that time in the recipe comes. If you’re planning on Paleo baking later in the day, pull your eggs out and let them gradually warm to room temperature on your counter before you begin.
- Most brands of baking powder include stuff like cornstarch that isn’t considered part of Paleo eating. Make your own with baking soda and cream of tarter. Cream of tarter is available in most grocery stores, and it’s the acid you need to mix with the baking soda base in order to achieve the chemical reaction that leavens baking.
- Mixing arrowroot starch with coconut flour helps ingredients bind together and breaks up the density that results from coconut flour alone.
This recipe uses all of these techniques and (aside from the step of whipping the egg whites) is the opposite of finicky. Enjoy!
- 1/2 cup golden flax meal1/4 cup coconut flour1/4 cup arrowroot starch1 tsp baking soda2 tsp cream of tarter2 tbsp poppy seeds1/4 tsp salt4 eggs, room temperature1/4 cup honey2 tbsp coconut oil, softened1/2 cup orange juice
- Preheat oven to 375F. Grease a muffin tin with coconut oil or prep with muffin liners.
- In a medium mixing bowl, combine flax meal, coconut flour, arrowroot starch, baking powder, cream of tarter, poppy seeds and salt.
- In a small mixing bowl, combine the coconut oil, honey and orange juice. Crack the eggs and separate the egg whites into a medium mixing bowl, add the egg yolks to the honey mixture.
- Whip the egg whites using a hand mixer until soft peaks form. Work the egg yolks into the dry mixture, then work that into the whipped whites.
- Spoon the batter into the prepared muffin tin, then insert into the preheated oven. Cook for 40* minutes, until the muffins are browned on the top and a tester inserted comes out clean.
Some readers have found that their ovens cook the muffins much faster. If yours runs hot, check after 20 minutes for doneness!