Welcome to the random and spontaneous adventures of Courtney
Despite being a big fan of coconut, I had never tried coconut bread until I went to The Honeytrap, an adorable café (that has a loft!) on the weekend.
It was delicious, went down well with a cup of tea but was also made up of sugar and white flour. Not ideal for someone who lives a sugar free life.
So I decided to experiment and make my own healthy version. It turned out amazingly well.
Straight out the oven it’s a bit dry, but the next day it moistens and tastes even better. Not sure about day three, it didn’t last that long in my household.
Sugar/Gluten and Dairy Free Coconut Bread
6 eggs (I feel like this is a lot, next time I’m going to try substitute a couple of eggs for chia)
3 Cups of organic desiccated coconut
1 tsp baking powder
1 tsp of cinnamon
3 tbs organic raw honey (Optional. Not exactly sugar free, so I used 2)
If you use less honey, add a tablespoon of coconut oil (only ever use the good organic stuff, the whiter = the better!)
Preheat your oven to bake, 140°C
Run the coconut through a food processor until it turns into a choppy flour like texture. Add baking powder and give it a quick mix.
In a separate bowl beat eggs, cinnamon, vanilla and honey.
Fold coconut ‘flour’ into the egg mixture and make sure there are no dry bits.
Pour mixture into a non-stick loaf tin. (I use an amazing rubber one that’s also easy to clean)
Chuck in the oven for 50mins. Keep an eye on it, especially the last 10 minutes. Poke a knife into the center and if it comes out clean then you’re good to go!
It smells incredible and the next day the flavours really develop and it tastes even better!