If you LOVE coconut, then this is for you. I must say I was very happy with the outcome of this recipe. Mr B thought it was a hit too. Yes, you can still indulge in a little cake without the gluten, dairy and refined sugars and it taste amazing.
Quality, nutritional ingredients is always the key.
You can literally whip this up in seconds, all you need is a food processor and a loaf tin.
This is a low temp, slow cooked bread that is moist and coconutty.
I like it as is, however you can spread with some chia jam or the like.
Perfect for high tea!
YOU WILL NEED:
7 free range eggs
3 x cups shredded coconut (unsweetened)
1 tsp organic baking soda
1 tsp vanilla bean ground
1 tbsp organic virgin coconut oil (melted)
1/4 cup coconut flour
1/4 cup raisins
GET YOUR BAKE ON:
Preheat the oven to 140C or 290F.
Grease a loaf tin with a little coconut oil and line with baking paper.
Add all of the ingredients to the food processor and blitz until combined, bar the raisins.
Stir through the raisins and pour into the loaf tin.
Slow bake in the oven for 60 mins or until skewer is clear when tested.
Store in an air tight container for up to 3 days.