Coconut bread recipe. Amazing Coconut Flour (Gluten Free), Zucchini, Banana and Ginger Bread! For small bread (480 gr.) You will need

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So:
Coconut milk-300ml (if there is no milk, it can be easily made from coconut flakes. Pour boiling water over the flakes so that it is covered. Leave to swell until it cools. Then squeeze the milk through a napkin (to make it easier to squeeze, chop the swollen chips with a blender). I, in fact, did just that.
Dry yeast - 1.5 tsp.
Flour c / s-3 cups (maybe a little more)
Brown sugar (you can use any) - 2 tbsp. l
Egg-1pc.
Vanilla - to taste
Coconut cake-50g
We dilute the yeast in half of the warm milk, add 2-3 tablespoons of flour and leave to rise.

Beat eggs with sugar until foamy

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

Coconut pomace (remains after cooking milk) or just coconut flakes

Vanilla and gradually add flour until you get a smooth dough. We grease our hands with vegetable oil.

Let the dough rest until doubled in volume.

I like to bake bread in small molds, so I divided the dough into 6 parts. Stretch each, then roll into a roll and roll up a snail

Leave for proofing.
After proofing, brush with milk, sprinkle with coconut flakes

Bake at 180 ° until golden brown (preferably away from the kitchen, as the coconut-vanilla smell just blows the roof !!!)
Here are our loaves, light as fluff, (despite the fact that from

The recipe for this, I’m not afraid to say unique bread, is interesting not only because its ingredients do not contain cereal flour (cereals), pseudo-cereals, legumes, soybeans, nuts and their cakes, starches, yeast, dairy products, sugar and its substitutes, but also because 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, combined with coconut flour, boost the bread's protein content, making it, like seed bread, a complete meal, unlike regular breads that are almost exclusively floury, high-carb foods.

It is possible to bake a half portion of the recipe, in the form of a small loaf,

or even in the form of small buns or cakes of various sizes.

The unusual composition of coconut flour, high in protein and fiber, gives it very specific physical properties, including an unusually high ability to retain moisture. That is why coconut flour baking has a very specific ratio of dry and wet ingredients, which completely excludes the replacement of coconut flour with any other in this recipe.

During the preparation of the dough, during the mixing of dry ingredients, there is a significant, I would say a dramatic decrease in volume. Of the other features of baking according to this recipe, it should be noted that the dough rises very slightly during baking, 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, in contrast to the generally accepted, narrow and high, with a dome-shaped loaf of bread. It is difficult to get a dome in this bread, almost impossible. The lower the loaf, (thickness of the dough layer), the better the bread will bake.

The bread has a bready taste, unlike many others made with coconut flour, which have more of a savory cake flavor. Taste also depends on spices and flavorings, of which I use sea salt, cumin and my home seasoning. You can use dry garlic or onion powder, as well as any other dry spices or wet pastes to taste. The bread is dense but very soft in texture. It's best to let it stand and slowly cool completely, I usually put the bread back in a 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. The bread freezes and thaws perfectly without loss of taste and texture. 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 without going stale.

Ingredients:

for a large loaf in the form of 13cm x 23cm x 6.5cm (the loaf is cut into 16 relatively thick pieces and 2 ridges)

• 4 large eggs (220g without shell)
• vegetable oil (I used grape seed oil) if the eggs are lighter
• 400g plain applesauce, I used a commercial product - plain apple pie filling, where the only ingredient is baked or steamed apple slices
• 100g coconut flour
• 30g finely ground flax seeds
• 12g baking soda (or baking powder for those who can tolerate its composition, it usually includes rice flour, make sure it's 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 sweet chili seasoning)
• coconut oil for greasing the mold
• sesame seeds for decoration

Cooking:

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

• turn on the oven to warm up to 170C in fan mode
• grease a baking dish with coconut oil
• alternatively use special paper loaf pans or just line the pan with plain baking paper
• prepare applesauce from ready-made (baked, steamed, etc.) apples, when using commercial purees, pay attention to their density, very liquid ones may require an increase in the amount of coconut flour
• grind flaxseed or use finely ground commercial flaxseed
• mix all dry ingredients: coconut flour, flaxseed, salt, 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 eggs without shell, record their weight, calculate how much vegetable oil must be added to make the total weight 220g, do not add oil to the eggs at this stage!
• beat the eggs until light and almost triple in 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 uniform mixing of dry ingredients
• add vegetable oil to the mixture if needed
• add wet spices at this stage
• stir in the added ingredients with a whisk
• add the dry ingredients mixture to the wet
• Stir dry ingredients into wet ingredients as quickly as possible.
• the mixture will begin to thicken right before your eyes, while losing volume

• put the dough into a baking dish, smooth its 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 touched

• 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 sufficiently thin applesauce
• if the bread was baked in a greased form, cover the grate with baking paper, the bottom crust of hot / warm bread is soft and the grate can damage it

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 buns/cakes, they should be formed from the dough with wet hands. The dough is very pliable, pinch off a piece and shape it into a flat bun in the form of a medium or small disk. Baking cakes will take less time.

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

With homemade sauerkraut, lunch snack turned out great!

However, if you do not have coconut, you can try to bake such a cupcake with ordinary milk and ready-made coconut flakes. I think that it will turn out also tasty, although not so authentic.

Baking coconut bread is convenient in a rectangular bread pan, which is probably why it is called Coconut Bread. As well as banana bread, which is shaped like a brick, although it also tastes more like a cupcake.

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

Ingredients:

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

How to bake:

Melt the butter. We heat the oven to 180C.

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

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

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

Pour the melted butter into the dough and mix again.

The dough turns out to be sparse in consistency, like sour cream. It looks like dough not for cupcakes, but rather for pancakes.

We cover the form with parchment, greased with vegetable oil. Pour out the dough.

Bake coconut bread on the middle floor of the oven until dry skewer, the exact time depends on the oven (1 hour - 1 hour 10 minutes).

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

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

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

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

I’ll immediately write the BJU composition for a whole piece of this marvelous cake-bread:
Weight 480 grams turned out 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.
1 serving 60 grams

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

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

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

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

1. Preheat the oven to 190 C
2. Finely grate the zucchini and mash the banana pulp with a fork. Mix 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 flour mixture to 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. Put baking paper into a baking dish (rectangular) and press it against the walls of the form, put the mixture in and spread it over the bottom of the form.
7. bake at 190 C for 40 minutes until the top and sides of the bread are browned!

This is an awesome bread!
Firstly, it contains a minimum of carbohydrates, secondly, it has a lot of protein and fiber, and thirdly, it's just amazingly delicious cake bread! Much like a cake, but without the butter!