Caralishious Gluten Free Low Carb Coconut Loaf
19 July 2017
Nothing beats the delicious smell of a delicious loaf of bread baking in the oven, and the satisfaction of enjoying a warm slice smothered with farm fresh butter....Mmmmm! The dream right! But we all know what that bread does and where it goes after all that instant gratification. Enter healthy swap up. This coconut loaf is the perfect alternative for all us bread lovers out there! All ingredients are gluten free, nutritious, high in healthy fats, rich in fibre, and perfect for those of you who are looking to limit your carb intake. You can adapt this recipe to suit either savoury or sweet options, so use this as a base and have fun with it by adding your own fun flare.
Serves 4 -6 | Ready in 45mins
1 cup almond flour
1 cup coconut flour
3 tbsp psyllium husk
1/4 cup poppy seeds
1/4 cup pumpkin seeds
1/4 cup flax seeds
1/4 cup flaked almonds
2 tbsp coconut flakes
1 tsp xylitol
2 cups warm water
1/2 cup melted coconut oil (cold pressed)
2 tbsp macadamia nut butter or tahini
1/4 cup coconut milk
1/2 tsp pink Himilayan salt
Preheat oven to 180°C
Sift coconut flour, almond flour, and psyllium husk into a large mixing bowl
Add all seeds, almond flakes, coconur flakes, salt and xylitol and combine with flours mixing with a wooden spoon
Add warm water, coconut oil, coconut milk and macadamia nut butter/tahini to dry ingredients. Stir thoroughly to form a clumpy crumbly base. Dont worry, this wont look like a normal dough. Crumbly is fine. If the mixture appears a little dry you can add a more warm water... 1/cup at a time until sufficiently moist
Grease a medium sized overn proof bread loaf baking tin, pour in bread mixture and flatten neatly on top using a spatula.
Bake coconut bread for 30 mins. To check if cooked through, simply insert a fork into the bread - if fork comes out clean then your bread is cooked. Once cooked, you may find that the top of the bread is light, do what i like to do is place the oven on grill and allow the top of my coconut loaf to brown slightly, just to give it that extra bit of colour.
Once baked, remove from heat and allow to cool. Remove from baking tin, and store in an airtight bread bin. Keeps for two to threee days outside the fridge, but because of the high fat content (coconut oil and flax seeds) i prefer refrigerate so that it lasts longer.
Serving Suggestion: Top with smashed avo, your favourite nut butter, a drizzle of maple syrup, or sliced strawberries and coconut cream. I also love this bread lightly toasted and topped with sliced banana, tahini and honey. You can also make some epic sandwich combos using this bread...its so versatile! So experiment with fun and creative toppings.
Hint: Add chopped kalamata olives and a tsp of freshly ground rosemary for a fragrant mediterranean flavour.
Hope you enjoy!
Yours in Health Always