However, if you don't have coconut, you can try baking such a cake with regular milk and ready-made coconut. I think it will turn out to be tasty too, although not as authentic.

Coconut bread is conveniently baked in a rectangular bread pan, which is probably why it is called Coconut Bread. So is the brick-shaped banana bread, although it tastes more like a muffin.

Take a form from 21 to 30 cm. In a smaller one, the cake will be higher, but it can take longer to bake. In a larger layer, the dough will turn out lower. I baked in a 30x10 cm mold for 1 hour and 10 minutes. And you will be guided by your oven.

Ingredients:

• 2 medium eggs;
• 300 ml coconut milk;
• 320 g flour (2 cups of 250 ml + 1 tablespoon);
• 180 g icing sugar;
• 150 g grated coconut;
• 2 teaspoons baking powder
• 2 teaspoons of cinnamon
• On the tip of a teaspoon vanillin;
• ¼ teaspoon of salt;
• 75 g butter.

How to bake:

Melt the oil. Preheat the oven to 180C.

The dough is very simple to prepare: thoroughly mix the dry ingredients in one bowl: sifted flour, coconut, powdered sugar, salt, vanillin, baking powder and cinnamon.

In another bowl, beat eggs with milk - with a mixer or whisk for half a minute.

Pour the milk and egg mixture into the dry mixture, mix.

Pour melted butter into the dough and mix again.

The dough is thin in consistency, like sour cream. It doesn't look like muffin dough, but rather pancake dough.

Cover the form with parchment oiled with vegetable oil. Pour out the dough.

We bake coconut bread on the middle floor of the oven to dry skewers, the exact time depends on the oven (1 hour - 1 hour 10 minutes).

Let the finished cake stand for 5 minutes in the form, then take it out, remove the parchment and leave it to cool on the wire rack.

We could not resist and cut the bread while still warm - try it. And what do you think? Four of us reduced half! That's how delicious it is!

And especially if you spread a slice with butter and a cup of milk, yum-yum ...

Well, you here and the recipes have poured! And how will you surprise you now?
So:
Coconut milk-300ml (if there is no milk, it can be easily made from coconut flakes. Pour boiling water over the chips so that they are covered. Leave to swell until it cools down. Then squeeze the milk through a napkin (to make it easier to squeeze, grind the swollen chips with a blender). , in fact, did just that.
Dry yeast - 1.5 tsp
Flour c / z-3 glasses (maybe a little more)
Brown sugar (any is possible) -2st. l
Egg-1pc.
Vanilla to taste
Coconut cake-50g
In half of the warm milk, dilute the yeast, add 2-3 tablespoons of flour and leave it for underneath.

Beat the egg with sugar until frothy

Mix the finished dough with the egg, add the rest
milk

Coconut cake (left over after preparing milk) or just coconut flakes

Vanilla and gradually add flour until smooth. We grease our hands with vegetable oil.

Leave the dough until it doubles in volume.

I love to bake bread in small tins, so I divided the dough into 6 pieces. Stretch each one, then roll it up and roll it up like a snail

Leave for proofing.
After proving, grease with milk, sprinkle with coconut

Bake at 180 ° until golden brown (it is advisable to stay away from the kitchen, since the coconut-vanilla smell just blows the roof off !!!)
Here are our breads, light as fluffs, (despite the fact that from c / z

This is just amazing! I have not been so happy with pastries for a long time (well, from the last whole grain bread on yogurt 🙂), but this bread is just a masterpiece!
The dough is prepared in almost 5 minutes, and the taste is just fabulous! It is juicy, with the aroma of banana, coconut and ginger! Zucchini adds juiciness ... Mmmmmm, try it!
Coconut flour can be substituted for almond flour (not to be confused with almond crumbs and powder)

Immediately I will write the composition according to BZHU for a whole piece of this wonderful bread-cake:
The weight of 480 grams turned out to be bread and

• 499 kcal
• B-32 gr
• F - 27 gr.
• U-37 gr.
• and FIBER-32 grams!

I divided it into 8 pieces (so, visually) and it turned out 8 pieces of 60 grams each.
1 serving 60 grams

• 62.37 kcal
• B- 4 gr.
• F-3.37 gr.
• U-, 37 gr.
• Fiber - 4 gr.

Super composition, right? 🙂
I baked in the evening, I wanted to bake completely spontaneously, so there are no photos of the process (I will take a photo the next time I bake!)

For small bread (480 gr.) You will need:

• Coconut (or almond) flour -50 grams
• Milk 2.5% fat, 50 ml.
• Chicken eggs - 3 large or 4 medium.
• Banana-85 grams
• Zucchini-85 gr.
• Olive oil-8 gr. (I use walnut oil) -8 gr.
• A teaspoon of powdered ginger, or grate fresh ginger over a large table meadow.
• Baking mixture (baking powder or baking soda) a teaspoon.
• A pinch of salt.

1. Preheat the oven to 190 C
2. Grate the zucchini and mash the banana flesh with a fork. Stir very thoroughly.
3. Beat eggs until thick foam.
4. Mix coconut flour with salt and baking mixture and powdered ginger, or add fresh ginger, finely grated in zucchini)
5. Add the flour mixture to the beaten eggs, mix thoroughly, mix with zucchini and banana, and add 50 ml of milk. Mix everything and at the end add walnut oil or olive oil 8 gr.
6. Place (rectangular) baking paper in a bread pan and press it against the sides of the pan, insert the mixture and distribute over the bottom of the pan.
7. Bake at 190 C for 40 minutes, until the top and sides of the bread are browned!

This is a gorgeous version of the bread!
Firstly, it contains a minimum of carbohydrates, and secondly, it contains a lot of protein and fiber, and thirdly, it is just amazingly delicious bread-cake! Much like a cupcake, only without butter!

The recipe for this, I'm not afraid to say a unique bread, is interesting not only because its ingredients do not contain flour of cereals (cereals), pseudo-cereals, legumes, soybeans, nuts and their oilcakes, starches, yeast, dairy products, sugar and its substitutes , but also by the fact that it can be baked with high quality in the form of a full-fledged large loaf without any problems. The list of ingredients is surprisingly short, with coconut flour and applesauce being the two main ingredients. The eggs in the recipe, when combined with the coconut flour, increase the protein content of the bread, making it, like seed bread, a complete meal, as opposed to conventional bread options, which are almost exclusively floury, high-carbohydrate foods.

Possible baking and half portion of the recipe, in the form of a small loaf,

or even in the form of small rolls or tortillas of various sizes.

The unusual composition of coconut flour, which is high in protein and fiber, gives it very specific physical properties, including an unusually high moisture retention capacity. This is why baked goods made from coconut flour have a very specific ratio of dry to wet ingredients, which completely eliminates the replacement of coconut flour for any other in this recipe.

In the process of preparing the dough, during the mixing of dry ingredients, a significant, I would say dramatic, decrease in volume occurs. Among other features of baking according to this recipe, it should be noted that the dough rises very slightly during the baking process, maybe by 15, maximum 20% of the dough volume. When choosing a baking dish, preference should be given to wide forms, in which a wide and low loaf is obtained, as opposed to the generally accepted, narrow and high, with a dome-shaped loaf of bread. It is difficult to get a dome in this bread, it is practically impossible. The smaller the loaf (the thickness of the dough layer), the better the bread will bake.

The bread tastes exactly like a bready one, unlike many others on coconut flour, which taste more like an unsweetened cake. The taste also depends on the spices and flavors, of which I use sea salt, cumin and my homemade herb. You can use dry garlic or onion powder, or any other dry spice or wet paste of your choice. The bread is dense, but very soft in consistency. Better to let it stand and slowly cool completely, I usually put the bread back in the warm oven, where it cools slowly. The bread is easy to cut, crumbles a little, the pieces are soft, and if they are long from a large loaf, they can break in the middle. Bread freezes and thaws perfectly without losing flavor and structure. Apple bread with coconut flour can be used for both savory and sweet sandwiches, you can bake sandwiches in the oven, you can fry it in a pan. The bread is not dry at all and can be stored for several days at room temperature, it will not stale.

Ingredients:

for a large loaf in the shape of 13cm x 23cm x 6.5cm (the loaf is cut into 16 relatively thick slices and 2 peaks)

• 4 large eggs (220g without shell)
• vegetable oil (I used grape seed oil), if the weight of the eggs is less
• 400g plain applesauce, I used a commercial product - plain apple pie filling where the only ingredient is baked or steamed apple wedges
• 100g coconut flour
• 30g finely ground flaxseeds
• 12g baking soda (or baking powder for those who can tolerate its composition, it usually contains rice flour, make sure it is gluten-free)
• 10g sea salt
• 4-5g cumin powder

optional, optional

• dry seasoning or wet paste (I have 1 heaping teaspoon of my garlic, hot and chili seasoning)
• coconut oil for lubricating the mold
• sesame seeds for decoration

Preparation:

The cooking process is shown using a stationary mixer (used for my convenience). You can use a hand mixer or hand blender attachment.

• turn on the oven to warm up to 170C in fan mode
• coat the baking dish well with coconut oil
• alternatively, use special paper forms for baking loaves or just cover the form with ordinary baking paper
• prepare applesauce from ready-made (baked, steamed, etc.) apples, when using commercial purees, pay attention to their density, completely liquid ones may require an increase in the amount of coconut flour
• grind flaxseed or use a commercial finely ground flaxseed
• mix all dry ingredients: coconut flour, flaxseed, salt, baking soda and cumin, if there are even small lumps in flour or soda, pass the mixture through a sieve
• if you do not use additional spices, the amount of salt should be increased to 12g
• weigh the eggs without the shell, record their weight, calculate how much vegetable oil needs to be added so that the total weight is 220g, do not add butter to the eggs at this stage!
• beat the eggs until light and almost triple the volume
• add applesauce, beat for another 2-3 minutes at high speed
• pour the mixture into a wide bowl, this will greatly simplify the process of evenly mixing the dry ingredients
• add vegetable oil to the mixture if needed
• add wet spices at this stage
• whisk in the added ingredients
• add a mixture of dry ingredients to wet
• Mix dry ingredients into wet ingredients as quickly as possible.
• the mixture will begin to thicken right before your eyes, while losing volume at the same time

• transfer the dough to a baking dish, smooth the surface
• use sesame or other seeds for decoration
• bake on the middle shelf at 170C with a fan for 60-70 minutes, the baked bread will be firm when you touch it

• remove the bread from the mold and place it on the wire rack, return the wire rack to the oven and let the bread cool with the oven (this step is not necessary if you are not using enough liquid applesauce
• if the bread was baked in a greased form, line the wire rack with baking paper, the bottom crust of the hot / warm bread is soft and the wire rack may be damaged

An interesting effect is always noticed in the crumb of this bread, the crumb is darker at the bottom of the loaf and lighter at the top crust.

Baking a small loaf

When baking rolls / tortillas, they should be formed from the dough with wet hands. The dough is very pliable, pinch off a piece and form a medium to small disc into a flat bun. Baking tortillas will take less time.

I used the filling for sandwiches, which I make almost every week. This version of the pate was made with stewed onions, carrots and pumpkin, without roasting the pumpkin first, as I do for the pumpkin pate. When using this filling and for making pancakes, I add hard-boiled eggs.

With homemade sauerkraut, the lunch break was great!

Bake keto bread? Nonsense. The key to this recipe is to have coconut flour. It doesn’t taste like a “sliced” loaf, but the beauty of bread is that its taste depends on what it is eaten with.

Keto bread is great for tea with bread and butter, or even sausage (okay, sometimes you can).

Ingredients

• 1/2 cup coconut flour (we order Nutiva Coconut Flour) *
• A pinch of salt
• Pinch of baking powder
• 6 eggs (preferably at room temperature)
• 1/2 cup flavored or unscented coconut oil (or 1/4 cup each coconut oil and butter)

Instructions

1. Toss the flour, salt and baking powder in a small bowl
2. Break 6 eggs into a larger bowl and mix thoroughly, pour warm melted butter into the egg mass (just not hot, otherwise the eggs will cook). You don't have to use only coconut oil: we use 1/4 cup coconut oil and the same amount of butter. All the same, we live in Russia, and not every store sells coconut oil, we have to save money.
3. Pour the previously prepared "dry" mixture of flour, salt and baking powder into the mass with egg and butter. Here you have to work hard and mix everything well so that there are no lumps. Note - If the eggs were cold, lumps of coconut oil may form, as it hardens very quickly. But there is nothing wrong with that, when it gets into the oven, everything will instantly melt.
4. Pour the resulting mass into a mold (you can use a muffin mold) and bake in a preheated oven (180 ° C) for about 50 minutes.
5. Check readiness with a toothpick. When removing a toothpick, it should remain dry.

And also ...

If you're short on time and don't have an oven, cook in just 3 minutes.

Bon Appetit!

KBZHU for 1 slice

Carbohydrates- 1 g

Protein- 4 g

Fats- 9 g

Calories — 100