Coconut flour bread found its way to our kitchen this week courtesy of Ann Marie of CHEESESLAVE and her new Surf & Turf class which focuses on protein-rich and nutrient-dense cooking. About thirty-five to forty percent of Nourished Kitchen readers purposefully avoid gluten or grains entirely either because of a diagnosis of celiac disease or out of dietary preference. So, this post is for you – a beautiful coconut flour bread for all those grain-free readers, or just any of you looking to enrich your diets with wholesome fats and high quality protein.
Coconut flour is remarkably versatile, and I like to use it in otherwise starchy recipes where its spongy, dense and moist texture really shines. It soaks up liquid readily and just a little bit of coconut flour goes a long, long way. In most recipes, coconut flour is paired with several eggs and a good amount of fat, both of which contribute valuable vitamins and a favorable fatty acid ratio to the dish you’re making – in this case: coconut flour bread. By comparison to grain-based flours, coconut flour is richer in dietary fiber, protein and fat which makes it a particularly helpful flour for those that must be mindful of their macronutrient intake levels (which is probably all of us.)
- 1½ cups coconut flour
- 1 cup ghee, (plus extra for greasing the pan)
- 12 eggs
- 2 tbsp honey
- 1 tsp unrefined sea salt
- Preheat the oven to 350 degrees Fahrenheit.
- Combine coconut flour, ghee, eggs, honey and unrefined sea salt together.
- Mix all the ingredients together until they form a smooth paste with no clumps.
- Grease a loaf pan.
- Spoon the mixture into the loaf pan, and bake in an oven preheated to 350 degrees Fahrenheit for 40 minutes.