Coconut Almond Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1) 3/4 cup of coconut flour (or slightly more if batter is too liquid)2) 1 cup of almond meal3) 1/2 cup tablespoons of butter4) 8 eggs5) 1 1/2 teaspoon of apple cider vinegar6) 3/4 teaspoon of salt7) 1 1/2 teaspoons of baking powder
Steps:
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) – Note that the oven temperature has to be this low so that the almond meal and coconut flour does not turn brown so easily.
2) Heat a saucepan over low heat and melt better. Turn off the heat and allow butter to cool for a couple of minutes.
3) Stir in the apple cider vinegar and mix well.
4) Break the eggs into a large bowl and beat them. Add the salt, baking powder, almond meal, and butter mixture, ans stir well.
5) Add the coconut flour and stir well with the other ingredients until homogeneous. If necessary, add a bit more coconut flour. (Note that the batter should be easy to pour into the loaf pan. It should not be too thick that you have to scoop it into the pan.)
6) Pour batter into a well-buttered loaf pan.
7) Bake for around 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
8) Allow bread to cool for 15 to 20 minutes before using a spatula or knife to go around the edges, then removing the bread from the pan.
9) Once bread has cooled completely, slice into thin pieces and serve with butter and jams or whatever spreads you like.
10) To store, wrap tightly with plastic wrap and keep in the refrigerator or freezer.
Serving Size: 15 slices
Number of Servings: 15
Recipe submitted by SparkPeople user FIT_ARTIST.
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) – Note that the oven temperature has to be this low so that the almond meal and coconut flour does not turn brown so easily.
2) Heat a saucepan over low heat and melt better. Turn off the heat and allow butter to cool for a couple of minutes.
3) Stir in the apple cider vinegar and mix well.
4) Break the eggs into a large bowl and beat them. Add the salt, baking powder, almond meal, and butter mixture, ans stir well.
5) Add the coconut flour and stir well with the other ingredients until homogeneous. If necessary, add a bit more coconut flour. (Note that the batter should be easy to pour into the loaf pan. It should not be too thick that you have to scoop it into the pan.)
6) Pour batter into a well-buttered loaf pan.
7) Bake for around 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
8) Allow bread to cool for 15 to 20 minutes before using a spatula or knife to go around the edges, then removing the bread from the pan.
9) Once bread has cooled completely, slice into thin pieces and serve with butter and jams or whatever spreads you like.
10) To store, wrap tightly with plastic wrap and keep in the refrigerator or freezer.
Serving Size: 15 slices
Number of Servings: 15
Recipe submitted by SparkPeople user FIT_ARTIST.
Nutritional Info Amount Per Serving
- Calories: 148.5
- Total Fat: 12.9 g
- Cholesterol: 115.7 mg
- Sodium: 163.9 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 3.0 g
- Protein: 5.0 g
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