Ingredients
Dry ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 2 tbsp fiber husk powder
- 1 tsp salt
- 3/4 tsp baking soda
Wet ingredients
- 1 1/4 cup coconut milk
- 1/4 cup ghee
- 4 eggs
- 1 tbsp apple cider vinegar
- 1 tsp raw honey
Servings:
Instructions
- Preheat oven at 180°C/350°F.
- Put all the dry ingredients into a large bowl and mix them well.
- Put all the wet ingredients into a blender and blend for a few seconds that all is well combined.
- Now add the wet mixture to the dry mixture and stir well with a wooden spoon. Do this for a little while that everything is really well combined and the almond and coconut flour can absorb all the wet ingredients.
- In a loaf pan put a parchment paper and fill in the pan the dough. The dough should be pressed down a little bit in order to get the whole pan shape.
- Cut lengthwise on the surface.
- Put into the oven and let it bake for 60 minutes. Control with a tooth stick to see if it's well done also in the middle.
- Take the loaf pan out and let the bread cool out on a rag.
Recipe Notes
My bread was pretty brown outside but was perfect. It depends by your oven how long it has to bake. In the original recipe by The Spunky Coconut it was 70 minutes, in a comment I read one took it out after 50 minutes. So control after 50 minutes for the first time.
I added rosemary and pine nuts once, it was delicious. But you can add also other seeds for example on the top. Try with flax seed in the dough!
The bread is more sweet than neutral so for a more 'rustic' taste put spices as you like.
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