November 02, 2015 | Makes 1 Loaf
- 4 Eggs
- 1/4 Cup of Melted Coconut Oil (60ml)
- 2 Tablespoons of Honey
- 1 Teaspoon of Vanilla
- 2 Cups of Ground Almonds (240g)
- 1/2 Cup of Coconut Flour (55g)
- 1 Teaspoon of Baking Powder
- 1 Cup of Coconut Milk (250ml)
- 2 Tablespoons of Desiccated Coconut
This might just be my favourite bread recipe yet, it’s definitely up there with my two favourites – Blueberry Banana Bread and Double Chocolate Pecan Bread. It’s pillowy and fluffy and has the most gorgeous subtley sweet, almost milky flavour. It’s utterly simple to make and delicious on it’s own or with a little jam or nut butter.
Whisk the eggs and combine them with the honey and melted coconut oil in a large bowl.
In a separate bowl, combine the ground almonds, coconut flour and baking powder.
Gradually add the dry ingredients into the wet and mix well.
Gradually pour the coconut milk into the mixture while mixing, followed by the vanilla.
Pour the mixture into a bread tin greased with coconut oil. Bake at 180’C on the lower rack of your oven for about 45-50 minutes, or until a knife inserted into the middle comes out clean, . About half way through, sprinkle the desiccated coconut on top and then bake for the remaining time.