This delicious gluten free coconut bread is so easy to make and so versatile. It has an almost cake-like texture so you can eat it as a sweet or a savoury bread. It is equally delicious smothered in avocado or houmous as it is with a cheeky bit of jam. You could probably grate cheese onto it and stick it under the grill, though I’ve not tried this!
I was given this recipe from a homeopath, though I’m not sure where she originally obtained it. As I am gluten free, and now dairy free as well, I am always on the lookout for delicious recipes that can emulate some of the foods that I cannot have. Not that I really miss bread and cakes, but this coconut bread certainly hits the spot!
The first time I made this coconut bread was to take to lunch with two nutritionist friends. I made the fatal schoolboy error of not greasing the loaf tin and most of it stuck to the bottom of the pan. I managed to rescue most of it, and it was still delicious. My nutritionist friend made this amazing ‘kale butter’ which was steamed kale blended with avocado and ginger. I will have to get the recipe as it was absolutely delicious on the gluten free coconut bread and extremely filling!
The key ingredient is coconut flour which does require a small initial outlay of about £6. However it is so miraculously absorbent that you only need a very small amount for baking and it will therefore last you forever.
Try this scrummy dairy free (if you do not use the butter) grain free and gluten free coconut bread at breakfast, teatime or in your kids’ lunchbox (it was very popular with my pickles).
- 6 eggs, organic, free-range
- ½ cup butter or coconut oil
- 2 tbsp maple syrup
- ¼ tsp Himalayan salt or sea salt
- ½ cup/80g sifted (with a fork is fine) coconut flour
- 1 tsp gluten-free baking powder
- Preheat the oven to 175C/350F/Gas mark 4.
- Grease and line a loaf tin.
- Blend together eggs, butter/coconut oil, maple syrup and salt with an electric whisk.
- Combine baking powder and coconut flour, and whisk thoroughly into batter.
- Pour into loaf tin and bake 40 minutes.
- Remove from pan and cool on rack.
- This is more crumbly than wheat breads. The same mixture can be made into muffins.