That Lovely Hint of Coconut
Coconut is a staple in many paleo meals because it’s so versatile. It pairs well in savory and sweet dishes, not to mention it’s frequently used as a dairy substitute.
I love everything about coconut — the distinctively sweet flavor, how it’s so easily available in practically any supermarket, and of course, the abundance of healthy medium-chain triglyceride (MCT) fats contained within them. (1) This coconut bread came to life when I wanted to use up my leftover coconut flour from the last time I made lemon curd coconut pancakes so I thought, why not make bread out of it using one of my existing recipes. As usual, no refined wheat flour was used, but you would never guess with how incredible this bread’s texture turns out after baking.
After mixing your coconut flour together with the salt and baking soda, turn your attention towards preparing a wet mix for your bread dough. Combine your six eggs, almond milk, and of course, your melted coconut oil. Obviously, the coconut oil will be adding even more coconut goodness to your bread, but the unsweetened almond milk fits in this recipe nicely as well. It helps ensure that this bread is dairy-free on top of being gluten-free, and it adds a nice amount of vitamins and minerals into the mix as well. After combining your wet mix, slowly add it into the coconut flour mixture and you’ll be all set to begin baking.
Baking with Coconut Flour
Coconut flour can be tricky to work with at first. It soaks up a lot of moisture, so make sure you add a lot of liquid to your batter. If it’s as thick as pancake batter, then it’s too thick and will probably end up like a hockey puck after baking. The batter needs to be almost too runny when using coconut flour to ensure it ends up moist and fluffy.
There are few things in life that will make your kitchen smell better than the scent of bread baking in the oven. On that note, there are not very many breads out there that I can enjoy eating plain. Usually I have to add either some type of nut butter or grass fed butter at the very least. I’m happy to report that’s not the case with this recipe — this coconut bread packs a terrific amount of delicious coconut flavor into each and every single bite.
P.S. – If you’re looking for more great paleo coconut recipes, then we’ve got you covered with a wide variety for you to choose from. Here’s some of my personal favorites that you should check out:
Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.
- 1/2 cup coconut flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 6 eggs
- ¼ cup coconut oil, melted
- ¼ unsweetened almond milk
- Preheat oven to 350°F.
- Line an 8×4 inch loaf pan with parchment paper.
- In a bowl combine the coconut flour, baking soda and salt.
- In another bowl combine the eggs, milk and oil.
- Slowly add the wet ingredients into the dry ingredients and mix until combined.
- Pour the mixture into the prepared loaf pan.
- Bake for 40-50 minutes, or until a toothpick, inserted in the middle comes out clean.
|Vitamin A||41.3 µg|
|Folic Acid (B9)||12.1 µg|