This Coconut Loaf is a healthy, nutritious alternative bread. It is gluten-free and contains substantial amounts of fibre. Hence the reason the recipe requires 7 eggs. The recommended daily intake of fibre is between 18-25grams. By consuming coconut flour you can increase your fibre intake which will also reduce the absorption of sugar into the blood stream and help lower cholesterol. Two slices per serving, remember to eat in moderation. You can purchase coconut flour in Dischem, Fresh Earth Store or Fruits & Roots.
I added water to make the mixture moist you can use a nut milk or milk of choice. Add a smashed banana, homemade applesauce (2 tbsp.), pumpkin puree or chopped Medjool dates instead of coconut sugar for sweetness. You can play around with sweet or savoury flavours for the loaf recipe. It tastes delicious slathered with homemade coconut butter.
What you will need:
3/4 cup Coconut Flour
7 Free Range Eggs (separated)
5 Tbsp. Extra Virgin Coconut Oil
1 Tbsp. Blossom Coconut Sugar
1 Tbsp. Cinnamon
½ Tsp. Pink Rock Salt
½ Tsp. Baking Soda
5-6 Tbsp. Water/Almond/Coconut Milk
- Preheat oven 180. Using a hand-held electric beater, beat the 7 egg whites till they form stiff peaks.
- In a large mixing bowl combine the 7 egg yolks, coconut oil, coconut sugar and cinnamon.
- Next coconut flour, salt and baking soda and mix together (the mixture will appear dry but don’t worry once you add the eggs whites and liquid it will become moist). Fold in the egg whites followed by liquid. I used a hand-held beater to mix the batter once I folded in egg whites, sometimes coconut flour can be hard to mix. If it still looks dry here add 1 tablespoon liquid until moist texture appears.
- Pour the bread mixture into a greased bread pan. Bake for 30-35 minutes until golden brown, times and temperatures may vary depending on your oven.
- Remove from oven allow to cool before slicing.
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