Recipes
I believe that through food is a good way for people to learn about the benefits of coca. It touches the senses of sight, smell, and touch. It awakens taste and a genuine interest in the palate, allowing us to question what coca really is, informing ourselves, and thus creating a new narrative around the word coca. Coca is never consumed through the nose, always through the mouth, for good nutrition and the sweetness of the word that weaves healthy relationships.
I'm lovingly sharing this recipe book, created so you can incorporate coca leaf flour into your daily diet in a practical, healthy, and delicious way for you and your entire family.
Talia Luna, Creator of Mama Coca Libre
Cocoa balls
Ingredients
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165 g oat flour
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5 gr coca flour
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85 gr of dates
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2 gr of salt
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30 grams of almond milk
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18 g of cocoa powder
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100g of peanut, almond or tahini butter
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85 g pure melted cocoa paste for decoration
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Place the dates in the food processor with the almond milk and peanut butter.
Add the other dry ingredients until you get a homogeneous dough.
Make the balls (makes approximately 20)
Melt the cocoa paste in a double boiler and brush the balls with it, let it cool.
Breakfast bowl
Ingredients
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1 banana
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1 scoop of plant-based protein powder
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1 teaspoon of coca flour
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1 teaspoon of cocoa powder
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1/2 cup of vegetable milk
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4 ice cubes
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2 tablespoons of raspberries and blueberries
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2 tablespoons of granola
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Blend the banana, plant-based milk, ice, and all the powders until very creamy.
Serve in a deep plate, garnish with fruit and granola.
Coca and quinoa crackers
Ingredients
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200 g of quinoa
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200 g of filtered water
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100 g of almond flour
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1 teaspoon of salt
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1 tablespoon of coca flour
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1 tablespoon of sesame seeds
Soak the quinoa for 12 hours. Wash and drain.
Blend the quinoa with all the ingredients except the sesame seeds, until you get a homogeneous mass.
On a metal tray, place waxed paper and spread the dough until it is very thin.
Put sesame seeds on top and bake at 180 degrees until the dough is golden brown.
When they cool they become very crispy and can be broken into medium-sized pieces by hand.
Coca-Cola cookie with chocolate chips
Ingredients
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220 g corn or oat flour
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½ teaspoon of baking soda
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1 teaspoon of salt
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30 g of neutral-flavored coconut oil
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60 g of tahini or peanut butter
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70 g of muscovado or panela sugar
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80 gr of banana
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2 ½ tablespoons of coca flour
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65 gr of sprinkles add at the end when forming the cookies
In a bowl, mash the banana first and then add the sugar and coconut oil.
In another bowl, mix all the dry ingredients.
Mix both mixtures until a moldable dough forms, form the round cookies and add the sprinkles.
Bake for 30 min, at 130°
Tamale stuffed with beans and plantain
By Anayansi Torres
Ingredients
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500 gr of nixtamalized corn dough
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70 g of coconut oil
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1/4 teaspoon of salt
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30 grams of coca flour
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Necessary amount of vegetable broth
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Banana leaves
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For the filling
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1 ripe plantain
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130 gr Cooked black beans
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1/2 white onion
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A small garlic clove
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banana leaves cut into a 20x15 cm rectangle
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For the sauce
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2 tomatoes
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1 yellow pepper
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chili or chili pepper
Preparation for the tamale leaf
Cut the banana leaves into a rectangle of desired size
Clean them with a damp cloth, then place them over direct heat until they soften without burning so they can be handled.
For the filling
Fry the plantain until it browns slightly and mash it (set aside and let it cool).
Mash the cooked beans, sauté with chopped onion and garlic (set aside and cool)
To reach the point of ointment to be able to spread
For the dough
Mix the corn dough with the salt, coca flour, melted coconut oil and chicken broth at room temperature, mix well until they stick to your hands and take color.
Hot sauce
Roast the tomatoes, peppers and chili over direct heat, remove the burnt skin and blend all the ingredients.
Armed
To assemble the tamale, spread the corn dough on a silicone mat until you get a rectangle, spread the beans on that rectangle
and top with the mashed plantain. Roll and cut into the desired size to place on the plantain leaf and wrap.
Steam for 45 minutes.
Vegan Waffles
Ingredients
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200 g oat flour
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1/4 teaspoon of baking soda
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3 teaspoons of coca flour
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30 gr of agave honey
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200 g of almond milk
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1 banana
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1/4 teaspoon vanilla
Blend everything, adding the liquid ingredients first and then the dry ingredients.
Once the batter is ready, put it in the waffle iron or frying pan to make it look like hotcakes.
Serve with honey, chopped fruit, etc.
Raw dough can be stored in the refrigerator for several days.
