This coconut bread is a recipe developed by one of our health coaches Marianne. Marianne is a Registered Associate Nutritionist and Health coach, here at Second Nature, and interestingly studied Forensic Science before transitioning into nutrition.

Marianne recommends pairing her coconut bread with a delicious stew, specifically our Moroccan butternut squash stew. This recipe is a great accompaniment to a balanced meal!

Recipe: Coconut bread

Prep and cooking time: 65 mins

Serves: 12

Ingredients

• 180g unsalted butter, room temperature
• 8 large eggs
• 1 tsp cider vinegar
• 100g coconut flour
• 1.5 tsp baking powder
• 1 tsp bicarbonate soda
• 50g pitted green or black olives, thinly sliced 
• 1 tbsp sunflower or pumpkin seeds
• 1 tbsp ground flaxseed 
• 1 small handful of sesame seeds (optional)

Method

1. Preheat the oven to 180°C or 160°C fan.
2. Line a loaf tin with greaseproof baking paper.
3. Using a hand mixer, blend the butter until soft and smooth.
4. 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.
5. In a large bowl, add the coconut flour, baking powder, bicarbonate of soda, salt, seeds, and olives, and mix.
6. Slowly add the dry ingredients into the egg and butter mixture, one spoonful at a time.
7. Whisk the remaining 4 egg whites until they form soft peaks.
8. 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).
9. Bake for 40 mins. Remove the tin from the oven and cover with greaseproof paper or tin foil to prevent burning the top and bake for another 15 mins.