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Bread - Coconut Bread From Lindsey Coconut bread
1 cup (7.5 oz) creamed coconut 5 eggs, at room temperature 2 oz (¼ cup) coconut oil ½ teaspoon sea salt ¾ teaspoon baking soda Preheat the oven to 300°F. Grease a 5 by 9-inch loaf pan with coconut oil and line with parchment paper. Put all of the ingredients into a bowl, and mix with a handheld blender. (Or put all ingredients in a blender.) Be sure to blend enough so that there are no lumps at all. The consistency should be like cake batter. Pour the batter into the loaf pan and bake for 40 to 50 minutes. Let it cool for 10 minutes. Store in the fridge. Chocolate bread variation: 1 oz (2 Tblsp) cocoa powder 4 oz (1/3 cup) maple syrup or honey splash vanilla Apple cake variation: Sauté 10 apples in 3 oz coconut oil Add 1/4 tsp nutmeg and 4 oz (1/3 cup) maple syrup or honey to the batter and omit the coconut oil. Put the apples in a 9”x13” baking dish and pour the batter on top. Bake 45 min at 300 degrees. Squeeze lemon on top AFTER baking if you would like it sour. Cinnamon raisin bread variation: Add 1 teaspoon cinnamon and 4 oz (1/3 cup) maple syrup or honey to the batter in the blender. Fold in ¼ cup raisins before pouring into the loaf pan. Pancake variation: Omit coconut oil and add a splash of milk. You can add one banana. Fry in tallow or coconut oil.
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