quickbread - coconut milk bread

By tinathorn

Ingredients

• Wet Ingredients:
• 1 & 1/4 cups coconut milk, room temperature
• 4 whisked eggs, room temperature
• 1/4 cup melted coconut oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Dry Ingredients:
• 2 cups | 240g almond flour (I have used both Bob’s and Honeyville in this recipe)
• 1/2 cup | 70g coconut flour, sifted to remove any lumps
• 2 tbsp psyllium husk POWDER
• 1 teaspoon sea salt
• 3/4 teaspoon baking soda

Details

Servings 1
Adapted from thespunkycoconut.com

Preparation

Step 1

Preheat the oven to 350 degrees.
1) Lay a piece of unbleached parchment paper across the bread loaf pan so that it goes down one of the long sides, across the bottom and back up the other long side.
NOTE: If you use a different bread loaf pan the cooking time may change.
2) Grease the two exposed glass ends of the dish. Set aside.
3) Add dry ingredients to a small mixing bowl and whisk to combine.
4) Add wet ingredients to a medium sized mixing bowl. Mix with an electric mixer.
5) Add whisked dry ingredients to wet mixed ingredients. Mix with an electric mixer.
6) Using a flexible silicone spatula, scoop half of the batter into the prepared pan, and press it down firmly.
7) Add the rest of the batter to the dish using the flexible silicone spatula, and press down firmly again. (The top should be smooth and level when you’re finished.)
8) Bake for about 70 minutes.
9) Let the bread rest in the pan until cool.