Coconut Bread 2

Coconut Flour Bread

Recipe by Marianne Harold

In my Brisbane naturopath practice, I have many clients who undertake various forms of elimination diets.  They often tell me that one thing they miss is bread.  This sustaining alternative bread recipe made with coconut flour is suitable for those people on an anti-candida, gluten free, detox or SIBO diets.  Once cooked and cooled, it can be sliced and frozen and then eaten as needed.  It is delicious toasted and served with coconut oil, organic butter or smashed avocado.

Ingredients:

1/2 cup coconut flour
1/2 cup of buckwheat flour (*NB if you are on a SIBO diet use 3/4 cup of coconut flour and no buckwheat flour)
1/2 cup full cream can of coconut milk (use only the creamy part on the top, about half a 400ml can)
5 eggs
2 tablespoons coconut oil
1 teaspoonof Himalayan or sea salt
1 teaspoon aluminium-free baking powder
*NB:  You can add dried or fresh herbs for flavour if desired.

Method:

  • Blend together the eggs, coconut oil and salt.
  • Add the coconut flour, coconut milk, buckwheat flour and baking powder, and whisk until you don’t see any lumps.
  • Pour into a loaf pan greased with coconut oil and bake at 175C (350F) for approximately 30 minutes.
  • When the top of the loaf is firm and a light golden color, you can remove it from the oven and allow it to cool.
Variations:
I often make a ‘sweet’ sugar free version of this bread or use the mixture to make muffins, to which you can add 2 dessertspoons of rice malt syrup or coconut flour nectar and then fold through fresh fruit such as berries or mango.
Coconut Bread Muffins