This is a quick and easy recipe for a healthy, high fibre, protein packed, gluten free and hypoallergenic small loaf which is low in digestible carbohydrates and rich in trace minerals. It’s small but it’s dense, whilst still being light and fluffy, so a little goes a long way.
I made it because I had all the ingredients already, I didn’t even use the food mixer, just a bowl and a whisk, and was delighted with the result.
I’ve also decided to go Stateside with the proportions because it makes it easy. All you really need is a cup, or other container, which holds approx 250 ml
6 free range eggs
2 tbsp of honey
(optional) 1 tbsp of coconut sugar
1/2 cup of coconut oil (melted)
1/2 teaspoon of sea salt
3/4 cup of coconut flour
1 tsp baking oil
Preheat oven to 180c (350F). Select a medium-sized bowl and whisk (or a food blender) and mix together the eggs, coconut oil, honey, sugar, and salt until well blended. Sift the flour into a small bowl add the baking powder and then slowly add to the liquid mixture, whisking until a sticky batter is formed.
Butter a small loaf tin, line with parchment paper and then spoon the batter into the tin. Gently smooth the top of the batter with a spoon or spatula and then place in the oven and bake for 40 minutes.
Remove from oven, carefully take out of the loaf tin and place on a wire rack to cool for ten minutes. Which is harder than it sounds as the warm smell of delicious coconut bread will test your patience.
Cut into small slices and enjoy. Or store in an air tight container. I use a biscuit tin.
It goes great with tea or coffee.