Megan Groh

Hy-Vee Registered Dietitian

The holiday season is upon us and for many that may mean entertaining family and friends. Will you be baking your family’s favorite treats this season?

Here are some great reasons to try coconut and almond flours, while boosting the nutrition in your baked goods.

Almond and coconut flours make a great addition to baked goods and are perfect for your friends and family who follow a gluten-free diet. Almond flour can be invaluable for anyone following a low-carb diet and is a good source of protein, fiber, vitamin E and magnesium. Almond flour is made from skinless almonds that are finely ground. Almond meal can give baked goods a moist texture and buttery flavor.

Coconut flour is made from coconut solids that are ground into a powder. Like almond flour, coconut flour is also lower in carbohydrates and high in fiber — a whopping 13 grams of dietary fiber in a quarter cup.

Coconut flour provides sweetness and a rich texture to baked items. Due to its high-fiber and low-carbohydrate content, coconut flour is a good substitute for regular flours for those who are living with diabetes. High-fiber foods may play a role in controlling blood glucose levels. Besides its use in baked goods, almond meal can be used in place of regular flour as a coating for chicken and fish. Homemade meatballs can be made using almond flour in place of breadcrumbs.

This holiday season, start a new tradition and try almond or coconut flour in your baking.

Cinnamon Sugar Cookies with Coconut Flour

Makes 3 dozen cookies

All you need

•4 large eggs

•¾ cup and 2 tablespoons sugar, divided

•½ teaspoon vanilla

•½ cup unsalted butter, softened

•¼ teaspoon salt

•¾ cup sifted coconut flour

•2 teaspoons cinnamon

All you do

1. Preheat oven to 375 degrees.

2. Combine eggs, ¾ cup sugar, vanilla, butter and salt; mix well.

3. Stir in coconut flour and let sit for 5 minutes to thicken.

4. Combine cinnamon and 2 tablespoons sugar.

5. Form dough into 1-inch balls; roll in cinnamon/sugar mixture.

6. Place on cookie sheet 1 inch apart; flatten.

7. Bake for approximately 8-9 minutes.

8. Remove from sheets to wire racks to cool.

Nutrition facts per serving: 60 calories; 3.5 g total fat; 2 g saturated fat; 0 g trans fat; 25 mg cholesterol; 6 g carbohydrates; 5 g sugar; 1 g protein; 1 g fiber; 30 mg sodium

Source: Just A Pinch Recipes