Coconut Bread
Now here’s a lovely bread for you to try! Perfectly suitable even for the strict phase of the Candida diet and for Paleo lovers because it’s yeast free, sugar free, dairy free and grain free. It only uses coconut flour (which is called “flour” but it’s technically a nut rather than a grain).
In my eyes this is more of a snack than regular sandwich bread, because it is very moist and makes only a tiny dense loaf despite using tons of eggs.
It also has a bit of an eggy taste which you may or may not love. If your diet allows for gluten free flour you could add a bit of that (plus almond milk), the result is less “soggy” and more like a normal bread.
- 3/4 cup (96g) coconut flour
- 1tsp baking soda
- 3 heaped tbsp coconut oil warmed up
- 6 eggs (room temperature otherwise they stunt the rising)
- optional:
- 3/4 cup (96g) gluten free flour+1-2 cups almond milk
- Preheat oven to 350 degrees F, 180 C, Gas mark 4.
- Mix all the ingredients together with a kitchen stand mixer or an egg whisk (that’s what I did). Add the baking soda last, and immediately put the bread in a greased bread tin (9x5x3) lined with parchment paper into the oven. The texture is almost like pancake batter, not solid. Adding gluten free flour gives it more substance. (The photos show just the coconut flour version. Bare in mind that they are zoomed in, the loaf is really tiny!).
- Bake until the outside is golden (around 40 minutes if you just bake the coconut flour bread; around 60 minutes if you add gluten free flour and almond milk). The coconut flour version is soft, don’t expect a hard crust on it, the coconut makes it quite oily.
I generally make it without the sweetener and I freeze it in thick slices. When I’m ready to use it I only need to take it out of the freezer the night before to give it time to defrost and then I toast it and eat it dunked in Watercress, Spinach or another type of green soup.
But it also lends itself for making a dessert type treat with it that reminds me of “Poor man’s omelet” – a sweet fried bread, and with such fond child hood memories it can only be a good thing, right. All you do for that is whip up an egg with almond milk, Cinnamon and Vanilla Stevia, dip the bread in it and then fry it crisp on both sides which makes the perfect sugar free, grain free treat that even people with gluten intolerance can enjoy.
Note:
I’d always recommend drinking lots of liquid with it to wash down all that lovely fibre, and also be aware that eggs and coconut are highly acidic which can cause you abdominal pain after eating it if you have a leaky gut. You can make it easier to digest by having some broth or a soup alongside it.
Enjoy ?
