Why Use Coconut Oil for Baking?
First, the flavour. Baking with coconut oil enhances the flavours in your cakes, scones and biscuits.
Baked goods are:-
- More fragrant
Second, the health aspect is now well known. Coconut Oil is highly resistant to oxidation at high temperatures, which means that unlike other baking mediums the oil doesn’t release free radicals, which have been implicated in causing cancer.
Baking with Coconut Oil: 4 Tips
- Bake for the same amount of time that you would for a recipe containing butter.
- Generally easier to melt first – I tend to measure out the required amount and place, in a pyrex bowl, in the oven as it’s warming.
- As a general rule, you don’t need quite as much coconut oil as butter – approx ¾ is sufficient.
- Adjust the amount of salt as the oil acts as a flavour enhancer.
Coconut Oil is a Medium Chain Fatty Acid (MCFAs) which can help speed up your metabolism and so aid weight loss.
How Much to Use
You’ll notice that you get more than you bargained for as coconut oil comes in a solid form and when melted seems to increase in volume. In baking, I’d recommend using ¾ of the amount of butter suggested in the recipe.
Substitute coconut oil for butter, shortening and vegetable oil.
The Many Uses of Coconut Oil
Coconut oil can also be used when frying (try frying some eggs as an experiment and see what you think) and is great for roasting root vegetables, meats and fish.
Lactose Free Diet
If your diet is required to be lactose free then coconut oil is an ideal substitute, try it as a spread on bread.
What to Look For
The very best coconut oil is organic, virgin cold pressed (and therefore, unrefined) and RAW. Buying Fair Trade, the use of glass jars and certified Kosher are all signs of quality.
Where to Look
Coconut oil is fast becoming a food staple and not just found in health food shops. You’ll find it online from Amazon, search for ‘Organic Coconut Oil’ to the cooking oil aisles of Sainsbury’s in the UK.
When you buy high quality coconut oil for cooking it will last for 2 years, even when opened.
Example Recipe: Raspberry Bakewell Cake
- 200g ground almonds
- 150g Lucy Bee coconut oil
- 140g caster sugar
- 150g gluten free self-raising flour
- 3 eggs
- 250g raspberries
- 2lbsp flaked almonds
- Icing sugar to serve
- Heat oven to 180C/160C fan/gas 4.
- Grease a deep 20cm loose-bottomed cake tin.
- Mix together ground almonds, coconut oil, sugar, flour.
- Spread half the mix over the cake tin and smooth over the top.
- Scatter the raspberries over, then ladle the remaining cake mixture on top and roughly spread.
- Scatter with flaked almonds and bake for 50 minutes until golden brown.
- Remove from the tin and dust with icing sugar to serve.