COCONUT BREAD
Die is die lekkerste broodjie nog so ver. Ek het bietjie meel ingegooi om dit so ‘n bietjie te laat rys. Dit werk nogsteeds minder as 2 g carbs per snytjie uit.
- 7 large eggs
- ½ cup coconut flour
- ½ cup butter 120 g (use ½ cup olive/coconut oil for dairy free)
- ¼ teaspoon salt
- 1.5 teaspoon baking powder (aluminum free, if possible)
- ½ teaspoon xanthan gum, optional
- 30 ml cake flour
- 60 ml milk
Preheat oven to 180°C (355°F).
Crack the eggs into a bowl and mix for 1 minute until well combined.
Add the coconut flour, butter, salt, baking powder, xanthan gum, cake flour and milk and mix until completely combined. The mixture will become quite thick.
Line an 8.5 x 5-inch (21.5 x 12.7 cm) loaf tin with parchment paper and pour the batter into the tin. Level the top with a spatula if uneven.
Bake for 50 minutes or until a skewer comes out of the middle clean.
Note:
Carbs = 2 g per slice.
Slice and store in the fridge for up to 5 days or in the freezer for up to 2 weeks. This bread freezes well.
Recipe posted by Anton Fourie
Photo: Anton Fourie
