US
Coconut bread
Prep and cooking time: 1hr 5mins
Complex carb portions, per serving: 0
Freezable
Ingredients
Serves: 12
180g unsalted butter, room temperature
8 large eggs
1 tsp cider vinegar
100g coconut flour
1 ½ tsp baking powder
1 tsp bicarbonate soda
½-1 tsp salt
1 tbsp sunflower or pumpkin seeds
1 tbsp ground flaxseed
1 small handful of sesame seeds (optional)
Method
Preheat the oven to 180°C and line a loaf tin with greaseproof baking paper.
Using a hand mixer, blend the butter until soft and smooth.
In a mixing bowl, lightly whisk 4 full eggs and 4 egg yolks (keep the 4 remaining egg whites for later), and the cider vinegar. Once mixed, combine with the butter mixture and stir to incorporate.
In a large bowl, add the coconut flour, baking powder, bicarbonate of soda, salt, and seeds, and mix.
Slowly add the dry ingredients into the egg and butter mixture, one spoonful at a time.
Whisk the remaining 4 egg whites until they form soft peaks.
Gently fold the egg whites into the mixture using a wooden spoon or spatula.
Place the mixture into the loaf tin and top with a sprinkle of sesame seeds (optional).
Bake for 40mins. Remove the tin from the oven and cover with greaseproof paper or tin foil to prevent burning the top, and bake for another 15mins.
Remove the bread from the oven and leave to cool for a few hours, or overnight, before slicing.
Second Nature special tip
For the best results, leave the cooked bread to cool overnight before slicing. This will help the coconut absorb any excess liquid and prevent the bread from feeling soggy.