Coconut must be one of the most versatile foods on the planet – it provides oil, milk, butter, cream, water, aminos (seasoning), flakes, flour…you get the drift. In Paleo and Primal circles, it’s a real staple and some are known to take their addiction to extremes – hey Nom Nom Paleo, I’m talking about you! Hang on, I just realised I own ALL of the coconut products I just mentioned…which means I’M CRAZY IN DER COCONUTS.
The lady and the coconut.
After one successful and one not-so-successful attempt at Elana Amsterdam’s almond butter/flour bread recipes, I decided to try out a coconut flour bread recipe to see if it will make the grade as my go-to bread staple. And the verdict is in…YES, coconut flour bread is a far better bread option than the almond. Why? Because it doesn’t need almond butter which is either expensive or tedious to make and it only takes about 5-10 minutes to prep. You can’t beat easy and cheap (ish). Well, folks, it’s not as cheap as that $1 bread advertised as food these days by Woolworths. But I don’t consider that food, no one should. Call me elitist, but that stuff does more harm than good, no matter how much you need to watch your $.
Ok, enough with the radical health rant…here’s the recipe and some pretty pix.
1/2 cups coconut oil (or ghee, or butter depending on your dairy tolerance)
1/2 juiced lemon
1-2 tbsp honey or rice syrup, depending on taste
1/2 teaspoon sea salt
1 teaspoon baking powder
3/4 cup coconut flour
chia and sesame seeds for the crust
Preheat oven to 165C or 350F.
Mix the dry ingredients together in one bowl and mix the wet ingredients in another bowl. Then combine the two lots of ingredients together and mix well until there are no lumps in the mix.
Line a bread tin with baking paper or grease well. Pour bread mix into the tin and smooth the top down, making sure the height is even across the tin. Then spread the top of the bread loaf with chia and sesame seeds.
Bake for 40-45 mins and check the bread is ready by inserting a skewer in the middle of the loaf to make sure the bread is cooked throughout (nothing should be on the skewer when you remove it).
Once ready, remove from the oven and cool on a wire rack for an hour. Once cool, slice carefully with a sharp bread knife. I think this bread is best kept in the freezer and toasted lightly when you want to eat it.
Coconut bread fresh outta the oven.
Coconut bread - check the gorgeous brown and golden hues.