Happy Monday, all! While I was doing the Standard Process cleanse (read more here) I had been experiencing a strong hankering for something sweet and involving bread. Luckily I did some research and I could consume coconut flour! I had no idea how to use it so I did some research. This flour is great for those who eat gluten-free or for people just wanting to eat less regular flour products. It is not however like all purpose flour or almond flour, because this beauty is a beast of a sponge! You need to add a lot of eggs or oil to get the right consistency. Since eggs were not a issue on the cleanse I was ready to experiment. Another cool thing about coconut flour is it is a great source of fiber! Really this is a win-win ingredient if you ask me!
3/4 Cups Coconut Flour, sifted
1/2 Cup unsalted organic butter, melted
1/4 Cup coconut sugar
1 Tablespoon of honey
The juice of half a lemon
1 Tablespoon Vanilla extract
1/2 teaspoon sea salt
1 teaspoon baking powder
1/2 cup raspberries plus some for top of bread
1 Tablespoon (or more!) of chocolate chips *I used 65% Cacao chocolate chips
1. Preheat oven to 350 degrees. In a mixing bowl combine eggs, melted butter, coconut sugar, honey, lemon juice, and vanilla, mix until well combined.
2. Next slowly add sifted coconut flour, sea salt, and baking powder until smooth. Batter will be thick.
3. Next gently fold in raspberries. Pour batter into a well greased small loaf pan. I used a small glass Pyrex 1.5 quart loaf pan.
4. Using a spatula smooth the top of the bread down and make sure it is evenly spread. On top add some raspberries and chocolate chips. Bake for 35-45 minutes. Bread will not rise a ton. Insert a toothpick into center, if it comes out clean it is done! Let cool for 30 minutes to 1 hour and remove from pan and slice and enjoy! The consistency of this bread is like cornbread and is dense and delish!
Recipe inspiration: Radiant Life Catalog
Recipe: All In Good Taste Original