search instagram arrow-down
Sebastian Scholl

Know when I post.

Join 2,412 other followers

Sebastian Scholl

Personal Links

Verified Services

View Full Profile →

Coconut Bread

I’ve often considered myself an amateur chef, but never a baker (mainly because I don’t eat bread..).  The other day though while flipping through my Paleo magazine, I saw an advertisement for a gluten free, wheat free, soy free, dairy free and sugar free loaf of coconut bread.  Thinking that I may have finally discovered something baked I would eat, I whipped out my mitts and pre-heated the oven.

You’d think that with everything this recipe is “free” of you’d be baking out of thin air…but this was actually a super simple and easy loaf to bake.  Also, to be honest, the texture was more similar to a cake than a loaf of bread.  Here is the recipe though.
PRE-HEAT OVEN NOW…300 degrees
Utensils:
4.5″ x 8″ Baking Tray
3 Mixing Bowls
Whisk
Parchment Paper
Ingredients:
1 cup – Extra Smooth Almond Butter (at room temperature)
1/4 cup – Almond Milk
1/4 cup – Coconut Flour
1 teaspoon – Baking Soda
1/2 teaspoon – Sea Salt
2 1/2 tablespoons – Honey
4 – Eggs
2 tablespoons – Apple Cider Vinegar
1 oz – Coconut Oil
Steps:
1) In the first bowl put mix your Extra Smooth Almond Butter with the four egg yolks (separate eggs and save egg whits in separate bowl!).  Mix with whisk until smooth and well mixed consistency.
2) Add Honey, Almond Milk, and Apple Cider Vinegar to the egg and almond butter mix.  Whisk until smooth in color and consistency.  
3) In separate bowl mix Coconut Flour, Baking Soda and Sea Salt.  Stir with fork or spoon so that the dry ingredients are well mixed.
4) Whisk egg whites in separate bowl until foamy.
5) Add dry ingredients to the nut butter mixed bowl, and quickly whisk all ingredients in (must complete these last few steps quickly since baking soda is now active!)
6) Re-whisk egg whits till foamy, once foamed add to nut butter and flour mix and whisk till smooth and batter like.
7) Have baking tray lined with parchment paper, then oil the parchment paper with coconut oil (wipe away excess oil with a paper towel
8) Pour batter into the prepped Baking Tray and throw immediately in the oven…DONE
In approximately 40 minutes stick a knife into the loaf and if it comes out clean your coconut loaf is ready.  Pull it out of the oven, let it cool off for an hour or so, then try a slice! 
Tip, after putting it in the fridge for a night…for some reason it tasted better the next day.  
For the pictures I sliced off a piece and drizzled honey back and forth across the plate, then garnished it with coconut flakes.  Enjoy!
-Sepp
Leave a Reply
Your email address will not be published. Required fields are marked *

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: