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Coconut Flour is made from organic coconuts which are grown in Sri Lanka without the use of pesticides or other chemicals. Coconuts, which originate from the Indian Ocean coast, have a tender and juicy pulp. The fruit is processed into flour through cold pressing and gentle drying followed by grinding. All of the processes, from the planting of coconut trees to the packaging of the flour, comply with EU requirements for organic products. The flour does not contain GMOs, preservatives, or artifial coloring: this is a certified organic product completely in tune with nature.
Posted in Flour

Coconut flour is very popular due to its nutrient composition. Low in fast carbs, it is a superfood to add to smoothies or shakes. It has a soft texture and is used often in cream soup and sauce recipes. The exotic aroma and exquisite taste of the coconut adds refinement and originality to desserts.

Coconut flour requires proper storage conditions in a tightly closed container.  To avoid exposure to oxygen and other external factors, we have developed a zip-lock doy pack.  Unique to Ukraine, this packaging is made of a four-layer polymer film with a metallized layer inside.  It preserves all of the product's nutrients and freshness throughout its entire shelf life.

Three facts about Ecorod organic coconut flour:

  1. Coconut flour contains a large amount of fiber, which is why it absorbs much more liquid than any other flour. Dietary fiber promotes excellent digestion and gastrointestinal health, binds and removes toxins, and helps maintain a lean figure.
  2. Coconut flour contains a large number of minerals, especially magnesium, iron, sodium and selenium. It acts beneficially on the gastrointestinal tract, provides relief from gastritis and helps to eliminate heartburn.
  3. Coconut flour is ideal as a natural protein source for people on controlled diets. Plus it's gluten-free, so you can safely include it in a gluten-free diet.
Nutritional value
Calories 388,3  kcal
Proteins 19,8 g
Fats 10,8 g
Carbohydrates 54,1 g
Alimentary fiber 6,2 g
Water 37,6 g
Mono- and disaccharides 5,6 g
Ash 0,78 g
Saturated fatty acids 2,21 g
Vitamins
Vitamin B4 (choline) 23,7  mg
Vitamin B1 (thiamine) 0,06  mg
Vitamin B2 (riboflavin) 0,10  mg
Vitamin B6 (pyridoxine) 0,31  mg
Vitamin B3 (niacin) 0,63  mcg
Vitamin E (TE) 0,11  mg
Vitamin K  0,11  mcg
Macronutrients
Calcium 109  mg
Magnesium 94,1  mg
Sodium 80  mg
Potassium 755  mg
Phosphorus 215  mg
Micronutrients
Iron 6,67  mg
Zinc 2,09 mg
Copper 0,83  mcg
Manganese 2,87  mcg
Information on product weight:
Cup 250 ml = 210 g (815.4 kcal)
Cup 200 ml = 170 g (660.1 kcal)
Tablespoonful (heaped spoon, except liquid products) = 25 g (97 kcal)
Teaspoonful (heaped spoon except liquid products) = 8 g (31.0 kcal)

Chemical composition of a product is characterized by calories, proteins, fats, carbohydrates, dietary fibres and vitamins. For organic products, these parameters significantly depend on natural factors – air temperature and precipitation during vegetational season, dry or rainy season, geographic latitude and longitude of cultivation, botanical grain varieties, and soil type.
It is impossible to foresee all the factors, so these values are average and indicative only.

 

Healthy recipes with coconut flour

smoothies
Coconut watermelon and strawberry smoothie
Ingredients: 300 g watermelon pulp, 200 g strawberries, 50 g organic coconut flour, 100 ml coconut milk.
Preparation: Сut the watermelon into pieces, remove the seeds and take out the pulp with a tablespoon. Clean the stalks from the washed strawberries and cut each in half. Put everything in a bowl and mix (with a mixer). When the mass is smooth, add milk, coconut flour and beat with the mixer until smooth.
cocounatkek
Coconut Banana Cupcake
Ingredients: 2 chicken eggs, 200 g (2 pcs) banana, 20 ml (1.5 tablespoons) lemon juice, 40 g (2 tablespoons) sugar, 50 g coconut flour, 6 g (1 tsp) baking soda.
Preparation: Pour the sifted coconut flour and baking soda into a deep bowl and mix well with a whisk. Cut the bananas into slices, add lemon juice and use a mixer to bring to the consistency of a smooth puree. Beat the eggs and sugar thoroughly and combine with the mashed banana, gently stirring by hand. Add the mixture to a bowl of flour and soda, and then knead the dough. Let it thicken for 5 minutes, then stir again. Place the dough into a baking dish (20cm x 10cm), lining the bottom with parchment paper. Place into an oven preheated to 150°C for 50 to 60 minutes.