What the Heck is Coconut Flour?

If you remember about a month ago I started the Whole Living 'Cleanse'. It basically focused on eating a lot of, easily digestible fresh fruits and veggies and thats about it. No dairy. No carbs. Nothing processed.

After spending a day in the kitchen preparing my meals for the week, it was fairly easy to maintain and very filling! I felt great, still had energy, was full and felt a whole lot 'cleaner' than I had been.  My cleanse week was immediately followed by the Denver Girls Weekend which, although I gave it my best shot, wasn't exactly cleanse approved.

The 'cleanse' was great, but is very limited in food choices and recipes. After some chatting with friends and further internet investigation I've decided to give Paleo a whole hearted shot. Being dairy free really helped my digestive system, and avoiding carbs is always a good thing right?
I ordered Practically Paleo on a recommendation, but to get a head start I went to the website for the book and found a recipe for a great, paleo friendly, grab and go breakfast. Breakfast is the hardest for me, because I don't want to get up 15 minutes earlier to make a smoothie or an omelet. I want to sleep that extra 15 :) These Apple Streusal Muffins looked like a delicious and convenient option.

ingredients:

• 3 large green apples, chopped into 1/2 inch pieces (approximately 2 cups) – peeled if you like
• 3 tablespoons warm water
• 2 teaspoons cinnamon, divided
• 1 1/2 tablespoons butter or coconut oil (to make it dairy-free), melted
• 9 eggs
• 3 tablespoons coconut milk
• 1 1/2 tablespoons coconut flour
• 1/4 teaspoon baking soda

preparation:

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• Preheat oven to 350F.

• In a medium skillet, sautée the apples, water,  1 1/2 teaspoons of the cinnamon, and butter or coconut oil until the apples are the consistency of chunky applesauce or apple pie filling. Allow the mixture to cool before combining with the egg mixture.

• In a medium-sized mixing bowl, whisk the eggs,coconut milk, coconut flour, 1/2 teaspoon of cinnamon, baking soda, and salt until well combined. Add the cooled apples, reserving 1/4 cup for a garnish.
                                           
• Spoon egg and apple mixture into parchment cup lined muffin tins—1/4 cup each. Gently spoon about one teaspoon of the remaining apple mixture onto the top of each muffin.
• Bake for 40 minutes.