Tuesday, 22 January 2013
(contributed by JBairam @jonskib -- thanks dude!)
This is a basic recipe for a low carbohydrate, gluten-free and dairy-free bread recipe. It can be eaten savoury as is or as I prefer, to be sweetened and lemony as a cake type treat.
I used a teacup size cup and I got a decent size loaf. It's the ratios that count rather than the amounts but the teacup will give you a small loaf tin sized loaf.
1/2 Cup Coconut Flour
1 1/4 Cups Almond Flour
1/4 Cup Ground Chia Seeds or Flaxseeds
1/4 Teaspoon Sea Salt
3 Tablespoons Coconut Oil
1 Tablespoon apple cider vinegar
1/2 Teaspoon Baking Soda
A dash of water if required to loosen
For the sweet version add: 3/4 Tablespoons of Agave syrup / Honey and the zest of 1 small lemon.
Just a note on coconut flour: I ordered mine and it arrived as desiccated coconut, so I blitzed it in a food processor to get it fine enough to use. It really should be as close to flour as possible to avoid larger bits in the bread.
1. Blend all dry ingredients in bowl and all wet ingredients in separate bowl.
2. Combine wet and dry ingredients.
3. Pour into a 7.5 “x 3.5″ loaf pan and smooth the top.
4. Bake at 200°C for 35-40 minutes.
5. Let cool before slicing.
I find that this bread doesn't crumble and does toast well. Be careful not to put too much coconut in, as I think it changes the flavour. The sweet version is definitely my favourite, but the savoury is great, too. It works for sandwiches and makes great on-the-go food.