I tried another coconut flour recipe today. This one comes from Maggie’s Nest. When I saw it I knew I had to try it…just a simple loaf of bread. Worked great!!!
It’s very yellow, like most things you make with coconut flour (I think it’s because you have to use so many eggs with coconut flour). Very mildly sweet.
My daughter sure loves it. I had some with butter. I’m anxious to try using it tonight for a sandwich with cashew avocado chicken salad.
I again omitted the baking soda to make it GAPS-legal (did the egg white trick). I used butter this time. I’ll have to try it with coconut oil sometime.
This is a very simple bread to make. And a great one to have on hand (fresh or from the freezer) for many uses. I bet you could make it savory by adding herbs or make it sweeter by adding fruit. I’ll have to try that sometime.
You can even make it into pumpkin bread by replacing one egg with 1/2 cup of pumpkin and adding some cinnamon.
Coconut Flour Bread
3/4 cup coconut flour
6 pastured eggs, separated
1/2 cup butter, ghee or coconut oil (melted)
1/4 cup honey
1/2 teaspoon unrefined sea salt
juice of 1/2 lemon (optional)
Preheat oven to 350 degrees. Grease loaf pan very well, or line with parchment paper (I greased it well with butter…had no problems.).
Beat egg whites until stiff peaks form. Set aside.
Combine coconut flour, egg yolks, butter/oil, honey and salt in a mixing bowl and beat with a whisk or spoon until you have a smooth paste (I used a hand mixer). Add in egg whites. Stir with spoon until well combined. Add lemon and mix lightly.
Pour batter into loaf pan and bake for 40 minutes.
*Replace one egg with 1/2 cup pureed pumpkin and add 1 tsp. cinnamon to make pumpkin bread.