Baking with Coconut Oil

 

Baking with Coconut Oil

Baking with coconut oil is a common practice among those people out there who are already all about that coconut lifestyle. We’re not exaggerating either. It really is a lifestyle. First of all, it is a vegan food. It therefore effectively doubles as a safe butter replacement for the vegan community. Coconut products are available in the form of every staple ever needed (water, milk, butter/oil) and the coconut versions have a ton of added health benefits that the originals have no claim to whatsoever. Coconut oil may be the most intense example of this. No other oil can match the pure handiness or number of uses nor can they compete with the health benefits. When was the last time you swallowed a spoonful of vegetable oil and decided you felt totally great and energized? Maybe we are reaching when we assume this hasn’t exactly happened to anyone recently. This is something thousands of people do every day to aid in their health and well-being. One of the most popular ways coconut oil is used is in the kitchen. Baking with coconut oil is not only something you can do with the miracle, multi-purposed product.  It’s something should you do.

Baking with Coconut Oil: Why and How

Baking with coconut oil is a better option almost immediately in the baking process as it doubles as something you can grease the pan with. You also don’t need to use as much oil in the actual batter to reach the equivalent of the amount of oil called for in the recipe you are working out of. There are a couple of hints and tricks the novice coconut baker should be aware of. We are talking about knowing if you should be using room temperature (solid) coconut oil or if you should melt it first. It basically comes down to whether the recipe calls for butter/oil or shortening. It’s things like pies and biscuits that you’ll most likely want the solid for. Anything you’ll want to get a flaky crust out of. You can also use the oil as a base for crumbled toppings. The melted oil easily replaces butter and other oils. The oil melts at around 70 degrees. Because the storage suggestions state the oil should be kept in a cool, dark place such as a cupboard, chances are that it mostly stays in its solid form. Melting the oil can be achieved by putting it in the microwave or over the stove for a very short amount of time – usually around or less than 30 seconds depending on how much you are melting. That’s really all you need to know about baking with coconut oil. Now you are free to go crazy for coconut just like us!