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Coconut bread
This works as well for breakfast as it does a mid-afternoon pick-me-up.
Dairy free
Gluten freeVegetarian
- Serves10
- CourseBreakfast
- Prepare5 mins
- Cook40 mins
- Total time45 mins
Ingredients
- 6 eggs
- 3 tbsp maple syrup
- 100g coconut oil, melted but not hot • 100g coconut milk
- 100g coconut flour
- ½ tsp gluten free baking powder
- ½ lime, zest
Method
Preheat the oven to 180ºC, gas mark 4; line a 900g loaf tin with baking parchment. Beat the eggs, maple syrup, oil and milk in a jug. Mix the flour, baking powder and lime zest with a good pinch of salt in a large bowl. Make a well in the middle and stir in the wet ingredients. Pour into the tin and bake for 40 minutes.
Cool to room temperature, then slice and serve with low-sugar jam, if liked.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 857kJ/ 207kcals |
---|---|
Fat | 16.9g |
Saturated Fat | 12.4g |
Carbohydrates | 7.1g |
Sugars | 6.6g |
Fibre | 5g |
Protein | 6.5g |
Salt | 0.3g |