Organic Coconut Flour – Phalada Pure & Sure

Organic Coconut Flour

Posted by Pure & Sure on

Coconut flour Paneer Paratha


For the Stuffing

175 g Paneer

2 Green Chillies

1 tsp Chopped Onions

1 tsp Chopped Capsicum

3 tbsp Chopped Coriander

1 pinch Pure & Sure Turmeric powder

1 pinch Pure & Sure Red Chilli Powder

1/4 tsp Pure & Sure Cumin Powder

1/2 tsp Coriander Powder

1 tsp Amchoor Powder

1 tsp Chat Masala

1 tsp Salt


1 cup Pure & Sure Coconut Flour

2 tbsp Psyllium Husk

1 tbsp Butter or Oil

1 cup Hot Water

1 tbsp Pure & Sure Desi Ghee to cook

Mix all the Roti ingredients to make a dough and let it rest for 10 minutes. Mix all the spices and chopped veggies into crumbled paneer to make the filling. Take the roti dough and cut it into 4 or 6 equal parts. Roll one of the part and cut it using a lid into an exact circle and set it aside. Roll another piece too into a circle and place 1/4 of the whole filling on top of this piece and spread it evenly. Leave the edge empty to stick the other roti on top.Place the roti that we rolled earlier to cover the paneer. Press at the edges firmly to stick them to each other well. Also press the whole paratha a little. Once the edges are secure, sue the same pot lid to cut the whole paratha into a nice even circular shape. Heat a skillet. In my case I have used a cast iron pan. Put the paratha on the pan. Add butter from time to time and cook it to the desired color. It should be evenly browned and slightly crisp. Flip it over and do the same on the other side. This gluten free stuffed paneer paratha should be eaten fresh so that it doesn't get soggy.

Coconut flour Laddoo


2 Tbsp Pure & Sure Coconut flour

2 cups unsweetened dessicated Pure & Sure coconut powder

Cardamon Seeds 4 to 5

1/3 cup full fat milk

2 tsp Pure & Sure coconut oil

2/3 cup Pure & Sure jaggery powder

A pinch of salt


Add the coconut powder and coarsely ground cardamom seeds and mix well.

Heat the milk in a small vessel at medium heat. Add oil, sugar and salt and mix in. Bring the mixture to a bubbling boil (about 4 mins), continue to boil for another 4 minutes.  Take off heat. Immediately add 1.5 cups of the shredded coconut and cardamom and mix in. If the mixture appears too wet, let it cool for a minute, Then add more dessicated coconut powder - 2 Tbsp at a time. Do not add more than 4 Tbsp else the laddoos will be dry.  The mixture becomes less wet as it cools. Let the mixture cool for 2 minutes then shape into balls.  Roll the ball in the remaining shredded coconut and serve. Cool completely before storing. Store in an airtight container on the counter for upto 3 days or refrigerated for a week.

Notes : Do not wait too long to shape the laddoos, as the mixture hardens as it cools

Coconut crisps


¼ cup unsalted butter - melted

2 tbsp Honey

¼ cup powdered almonds

6 tbsp Pure & Sure Coconut Flour

½ tsp vanilla extract

Directions:  Preheat oven to 350F and line a baking sheet with parchment paper. In a small bowl, whisk together the vanilla extract, melted butter and honey until combined. Stir in powdered almonds and coconut flour.  Drop batter by the tablespoon onto prepared baking sheet, leaving about 4 inches between cookies. Using wet hands, press the cookies down to flatten to an even disk.  Bake for 8 to 10 minutes, until cookies are spread out and the edges are dark golden. Remove from oven. Let them cool completely to crispen up. Enjoy!

Coconut Muffins


2 cups Pure and Sure gluten free coconut flour

4 large eggs

¼ cup + 2 tbsp Pure & Sure Organic White sugar

2 tbsp Pure & Sure coconut oil

1 tsp baking powder

⅛ tsp Pure & Salt Himalayan salt


Add all the ingredients to a large bowl. Using a whisk blend them well. Preheat oven to 350° F. Line a muffin pan with 6 muffin liners and pour the batter. Divide the batter evenly among the muffin liners .The batter should be less than the top line of the liner. Bake the muffins for 20-25 minutes, until the muffins are golden.

Coconut Flour Khara Paniyaram recipe


Pure and Sure Gluten free Coconut Flour – 3 tbs

Salt to taste

Kasuri methi – 1 tbs

Onion  - 1 , small

Green Chilly – 2

1 cup Sour curd

Coconut oil for cooking


Whisk together coconut flour, salt, kasuri methi, chopped onion and green chillies. Add a cup of sour curd to ferment the mixture. Cover and keep aside for sometime.  Heat a paniyaram pan. Add coconut oil or desi ghee in the moulds and add batter. Cook until the bottom is brown and the top is puffed up. Turn the paniyaram and cook until the other side turns brown. Remove from the moulds and serve hot with tomato chutney. 

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