So, the blog has been quiet as of late due to work being crazy insane (National Cyber Security Awareness Month FTW!) and Liam being just plain insane. We haven’t slowed down in the kitchen and the brewing looks like it’s going to be making a comeback.
In the mean time, we have been exploring more traditional cooking methods. This means more fats and less grains. Mandie is even going grain free for now. This means breakfasts and “breads” have take a turn for the nuttier. Coconut, that is.
We were given an incredible recipe for coconut flour bread by our nutritionist. It came from Health, Home, & Happiness. The first few attempts were rather dense. But the later ones (tonight’s adaptation was banana chocolate chip!) have been scrumptious. Add a little coconut mana and it makes a great breakfast that sticks with you.
The recipe, as posted on the blog linked above, has you mixing all ingredients together in one step. Our tweaked procedure and ingredient suggestions below.
Coconut Flour Bread RecipeIngredients:6 eggs1/3 cup butter, melted (it can be butter, coconut oil, or a combination of both. We used a combination for this last batch because we were running low on butter)1/3 cup fruit puree (pictured above with a mashed, overly-ripe banana)2 tablespoons honey1/2 teaspoon sea salt3/4 cup coconut flour1 tsp of baking powderInstructions:Grease 1 standard sized loaf pan or 2 mini loaf pans well with butter, ghee, or coconut oil. (We’ve done muffins also. They were great grab ‘n’ go breakfasts with a little coconut oil)<Now, our diversion from the recipe>Melt butter thoroughly in a pan over low heat. turn off heat and whip in fruit puree and honey with a fork.In a separate bowl, beat eggs and fold into the butter and fruit puree mixture.Combine salt, coconut flour, and baking powder in a third bowl.Thoroughly incorporate wet into dry ingredients.<We now return you to your as-posted recipe>Pour the batter into bread pan, filling 3/4 full if dividing between multiple mini bread pans.Bake in preheated oven at 350 degrees for 40 minutes for a standard sized loaf, or 25 minutes for mini loaves. Cooking time may vary as loaf pans vary in size; bread is done when a knife inserted into the middle comes out clean.Allow to cool before trying to remove bread from pan. To remove, gently run a butter knife around the outside edges, between the bread and the pan. Flip the bread pan over a plate and (hopefully) it will come out all in one piece. Turn right side up, slice as desired, and store, covered, in the fridge.