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Dear Cave-Ladies and Gents, here I present you the most fuss-free Paleo Coconut Bread ever.
I have tested many recipes and tried and tried until I found the perfect mixture for a bread for a full on flavor, just enough moisture and crumbliness, suited for sweet and savory palate too.
This is my absolutely go-to recipe, because:
- it has only a handful of ingredients,
- the ingredients are cheap and easy to find,
- needs only 5 min to prepare
and everyone LOVES it, so it WILL disappear in no time too.
It is good in itself, with homemade marmalade, nut butter, Nutella, or
...for the gluttonous as I am, with some butter and honey as my Grandma prepared it when I was young with a cup of hot cocoa or coffee (for grown-ups).
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| Crazy good with some butter and honey.... |
I can honestly say without a hint of self-promotion here, that this bread (sweet or not) is hands down the best bread I have tasted - paleo or not!
Well, as far as confession goes... I have never been a fan of bread. Never liked it. Ever. Until now. Because since I go this bread right, I have not wished for anything else to go beside my coffee in the mornings.
That looks amazing - I never knew you could make a flour out of dried coconut flakes.
ReplyDeleteAmazing!
how did cavemen make this?
ReplyDeleteI don't think that really matters since this isn't an historical re-enactment! If the macro-nutrient balance is acceptable, why not make this occasionally?
Delete:::eyeroll:::
DeleteGood one Kara, haha! I personally don't believe in cavemen, but I love this diet.
DeleteThis is amazing. You don't believe in cavemen?
Deletewow, beautiful recipe. Qatar? awesome!
ReplyDeleteThank you Jenn!
ReplyDeleteKara, good question! :)
Goddess Findings, thank you! Yes, I've just moved here. :)
Making this today! Quick question: I'm just going to use coconut flour pre-purchased - would it still be 3 cups? Or less because the yield of flour to 3 cups of flakes wouldn't be as much...?
ReplyDeleteThanks!
I think you should add 2.5 cups and see the texture. It must be very stiff and tick. I would try it that way and maybe adding some coconut oil in this case.
DeleteI made this over the weekend. Would love to repost my version of this on my blog. I will link back. Is that ok with you?
ReplyDeleteYes, that's okay with me. Did you like it? :)
DeleteOh yes! I loved it! As a matter of fact I made coconut French toast with it and it was the best French toast ever! Thanks for letting me link up! I will likely post sometime next or the week after. I am trying to time it right since we have a holiday coming up shortly. I found you on Pinterest in case you were wondering. :)
DeleteOh, that's interesting to know, thank you for the information.
DeleteI will check your blog for the post. :)
I'm glad you liked it, I never tired as French toast but now I am going to try it for sure! Thank you!
I just posted the recipe tonight and placed a link back to this blog post. Hopefully, I can send some peeps your way. :) http://realfoodfreaks.com/2012/11/25/grain-free-coconut-bread/
ReplyDeleteAlso, here's the French toast recipe in case you wanted to try it: http://realfoodfreaks.com/2012/11/25/coconutty-french-toast-gf-df/
Thanks again for the excellent idea!
Looks lovely, so tasty! :)
ReplyDeleteThis sounds super interesting! I love that it's a healthy baked good. I can't wait to give it a try. Bookmarked :)
ReplyDeleteI made this tonight! It was super delicious and even my picky toddler gobbled it up! Love it!
ReplyDeleteMichelle, I am very happy that you and your toddler liked it! :) Thank you for your feedback!
DeleteHow is this for the paleo diet? There is no wheat/bread allowed in the paleo/caveman diet.
ReplyDeleteIf you take a look at the recipe you will see that there is no wheat involved, since the 'flour' is made up by coconut.
DeleteSo by using coconut flour, that still makes it Paleo right? Also, is the coconut flour you purchase, the same thing as the "flour" you'd make by grinding it? I wonder if it adds calories??
ReplyDeleteGoing to try and make it tonight!
What 's the texture and consistency of the batter supposed to look like?
ReplyDeleteIt is much thicker, than a cake batter but not crumbly as a cookie.
Deletethis looks great! but im having a hard time finding the coconut, is it supposed to be sweetened or unsweetened??
ReplyDeleteIt is the simple, unsweetened, shredded coconut that you can find at any store.
DeleteI made this bread and its good but my bread didnt turn brown or raise very well. Do you maybe know why? I followed the recipe. Thank you
ReplyDeleteIt might have to do something with your oven temperature. Maybe you should try to bake it a bit higher or turn it up at the beginning and then turning it down when it has raised and browned.
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ReplyDeleteWhat should the dough look like before cooking? Mine was very crumbly. If it's crumbly, am I supposed to press it down into the pan? I used your suggestion of 2.5 cups coconut flour (organic raw) and ended up having to add coconut milk to it. It was still super crumbly when I put it in the pan.
ReplyDeleteDear Mary,
Deletethe dough should not be as crumbly as a cookie dough, but should not be too liquid either, it is kind of in the middle of a cookie and a cake. More cakelike, but still you have to even the top with a spatula or knock the pan to the table 1-2 times to make it settle.
The baked bread tends to be crumbly, yes, depending on the flour and baking time. So if you experience that it is too dry for your taste, you can always add some more coconut milk, but I rather like it on the more crumbly side.
I tried a bread very very similar to this, and the eggs separated during baking leaving me with a weird baked custard topped with coconut flour-zucchini topping (it was zucchini bread). Any thought or tips to prevent this again?
ReplyDeleteI have no solid idea about why that could happen. Maybe with the zucchini the case was that there was too much moisture, as zucchini is a type of vegetable that has a lot of water in it and while baking it gives the water out and maybe that was too much liquid along with the eggs.
DeleteI have baked this bread for several times and never had an accident like that.
The recipe that you link to says X amount of baking powder/ bicarbonate soda my question is do you use both or one or the other?
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DeleteDina, it is enough to use either baking powder or bicarbona soda, no need to use both. ( I mean "/" as "or")
DeleteThe oven temp of 284* is unusual for us Americans. That seems really low. Our recipes typically call for 350* for breads. Does this bread not need a typical cooking temp? Thanks!
ReplyDeleteRossAnne, when I first tried baking it on 320 it rose and browned but in the middle it was still soft a bit (toothpick inserted wasn't clean) so I had to turn the heat down. If you like you can try it with your own on 320F but any higher I would not recommend, since it is not a usual bread, coconut does not react the same way as regular flour does. So yes, the temperature is not a mistake, it is deliberatley low.
DeleteThank you! I'm excited to try it!
DeleteI just used regular coconut flour and I would start with a 1/2 cup and add to that if necessary. I used a full cup and had to add some coconut milk. Man that stuff soaks up some liquid! :)
ReplyDeleteThank you for your comment, it was very helpful! :)
Deletewhere to find a GMO free backing powder ? Most of them have corn starch, which I'm sure is GMO. What about if I'll use baking soda and apple cider vinegar. That should help rise the flour , right?
ReplyDeleteThe brand I am using is Barkat, it's from the UK. Baking powder should not contain corn starch, for one because baking powder is made from (and can be made at home) sodium bicarbonate and tartaric acid, and secondly because corn starch - in my experience - does not help the dough to rise, but rider makes it ridige and give a thick texture.
DeleteOf course you could as easily just use bicarbonate of soda. I would not use vinegar, for me bicarbonate of soda does the trick, and on the other hand this bread does not rise that far, it rises just moderately.
Good luck with it, anyone tries it is usually hooked! :)
The crumb looks awesome on this bread. Almost like a moist pound cake! Can't wait to try this recipe. :)
ReplyDeleteI love the coconut flakes as a base! SO creative. Any idea of what I could use as a binder instead of eggs ( or bananas or dates)? We have food alleriges in the family. Id love your input. Thanks
ReplyDeleteI think bananas are a great idea to use, and in that case I would bake it on low heat as to dry it, since in my experience vegan cakes using bananas as binding agent are big sticky. I think that would be a very good idea, give it a try and please tell me how it went!
DeleteYou can use ground flax seed as a substitute for eggs. One tbsp ground flax mixed with 3 tbsp water, let it sit for about 5 minutes and then add it in. I've tried it with cookies and brownies with great success.
DeleteSounds very simple and very delicious!
ReplyDeleteCan I use this for the coconut? I have the shredded kind. http://www.tropicaltraditions.com/organic_dried_coconut.htm
ReplyDelete