I was recently up in Ballina visiting some friends and having a lovely beach holiday when I discovered my new favourite breakfast food. We stopped in at Belle
General in Ballina, which is a must for anyone passing through... scrap that you should just go there as a destination. Yes it's that good. It's a really cool cafe and I'm not just talking about the vintage/retro meets cool ambience, the menu is awesome. Every item on the menu has you drooling and then you glance at the tables around you and you know you are in for a treat. Think breakfast salads with coconut feta and ranchero breakfast tacos just to name a few. So this coconut bread has heaps of protein so it's filling, moist and delicious. I love how it's the perfect sweetness with hardly any sugar. The fact that this coconut bread is also gluten and dairy free is an absolute win. I'm looking forward to playing around with this recipe and adding things like raspberries or figs. Will keep you posted happy cookers.
2 cups coconut flour
1/4 cup LSA
1 teaspoon of baking powder
1 teaspoon of salt
3/4 cup of coconut oil
1/2 cup of coconut milk or cream
2 tablespoons of maple syrup or honey
Set your fan force oven to 180 degrees.
Place the coconut flour, LSA, Baking Powder and salt in a large bowl and stir to combine.
Add the eggs, oil, coconut cream and honey to the dry ingredients.
Using a hand held mixer wiz until all the ingredients are combined. You should have something resembling a dough or if you press it together it looks like a dough.
Line a loaf baking tin with glad bake and press the mixture firmly into the tin.
Bake for 30-40 minutes or until golden brown on top. To test press down gently on the top of the coconut loaf, if it holds it's shape, it's ready!
Remove the loaf from the pan using the glad bake and stand on a wire rack.
Allow to cool for 5 minutes before slicing.