Well, you’ve posted some recipes here! And what will surprise you now?
So:
Coconut milk - 300 ml (if there is no milk, it can easily be made from coconut shavings. Pour boiling water over the shavings until covered. Leave to swell until it cools down. Then squeeze the milk through a napkin (to make squeezing easier, grind the swollen shavings with a blender). I , in fact, that’s what she did.
Dry yeast-1.5 tsp.
Flour - 3 cups (maybe a little more)
Brown sugar (any kind can be used) - 2 tbsp. l
Egg - 1 pc.
Vanilla - to taste
Coconut cake-50g
We dilute yeast in half the warm milk, add 2-3 tablespoons of flour and leave to rise. 
Beat the egg with sugar until foamy 
Mix the prepared dough with the egg, add the rest
milk 
Coconut cake (remains after milk is prepared) or just coconut flakes 
Vanilla and gradually add flour until you get a smooth dough. Lubricate your hands with vegetable oil. 
Leave the dough until it doubles in volume. 
I like to bake bread in small pans, so I divided the dough into 6 parts. Stretch each one, then roll it into a roll and roll it up like a snail. 
Leave to proof.
After proofing, brush with milk and sprinkle with coconut flakes. 
Bake at 180° until golden brown (it is advisable to stay away from the kitchen, as the coconut-vanilla smell is simply mind-blowing!!!)
Here are our breads, light as feathers (despite the fact that they are from
Corresponds to the BGBK diet, paleo diet (GAPS, SCD).
It should immediately be noted that the finished product does not contain many oxalates. This recipe is useful for those who avoid casein and starchy foods, and also prefer low-carb diets in order to lose weight. This is the best recipe that also promotes healing of the gastrointestinal tract.
At first glance, it may seem unusual to try to make gluten-free bread. But everything turns out just great. The bread comes out dense, but at the same time tender, airy and soft. It can be prepared very quickly and easily, no special tricks are required. Apart from the oven, you will no longer need any other kitchen appliances. The point is just to put together all the necessary ingredients.
Even eating a small portion of this bread can satisfy your hunger. This is achieved due to the fact that the recipe contains fats and proteins. The special properties of coconut oil make it possible to classify it as a practically healthy fat. It is for this reason that it is given greater preference in the paleo diet nutrition system. Coconut flour does not contain gluten, starch, casein, but it contains a lot of dietary fiber necessary for humans, a lot of protein, low glycemic load and oxalates.
To bake a medium-sized loaf, you will need a 10 by 20 centimeter pan or two smaller pans. If necessary, the recipe can be halved.
Exit: 20 servings, each energy value is 150 calories
Ingredients:
- one glass of coconut flour;
- one glass of flax seeds (pre-sieve and grind) or ground chia seeds (I took them equally);
- one teaspoon of salt;
- a dozen eggs;
- 2 teaspoons of soda;
- half a glass of coconut oil (can be replaced with melted butter);
- a quarter glass of yogurt, based on the list of permitted products, or its substitute, which is prepared using coconut cream with the addition of a small amount of juice or water;
- one tablespoon of lemon juice or apple cider vinegar.
Preparation:
1. Preheat the oven to 180 degrees Celsius.
2. Mix coconut flour, ground flax and chia seeds, baking soda and salt.
3. Separately mix coconut oil, eggs, yogurt or yogurt substitute, water, vinegar or lemon juice.
4. Pour in all the liquid ingredients in 3-4 additions and add all the dry ingredients, mixing thoroughly. The finished dough should not have any lumps.
5. Pour the dough into a greased loaf pan and bake until fully cooked - approximately 40-50 minutes. If the form is smaller, it will take a little more than half an hour. During the baking process, the dough should rise and the top of the finished bread should brown slightly.
6. Let the bread cool slightly in the pan, no more than 10 minutes, then carefully remove. You can cut the bread after an hour, when it has completely cooled down. It is recommended to store baked goods in the refrigerator.
Nutritional information: 150 calories per serving, 106 mg cholesterol, 14 g fat, 4 g carbohydrates, 5 g protein, 2 g fiber.
This recipe can be used as a base for other breads using coconut flour.
Add 1 teaspoon of vanilla extract to the dough, the same amount of agave syrup or honey, mix everything with fruit cut into small pieces. It is best to use soft peaches or pears. Then pour the dough into molds and bake for about 30 minutes depending on the size of the mold. The top of the baked goods should be slightly browned.
This is simply amazing! I haven’t been so pleased with baked goods for a long time (well, the last one was whole grain bread with yogurt 🙂), but this bread is simply a masterpiece!
The dough takes almost 5 minutes to prepare, and the taste is simply fabulous! It's juicy, with banana, coconut and ginger flavors! Zucchini adds juiciness... Mmmmmm, try it!
Coconut flour can be replaced with almond flour (not to be confused with almond crumbs and powder)
I’ll immediately write down the composition of the BZHU for a whole piece of this wonderful bread-cake:
Weight 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 to be 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.
Great lineup, right? 🙂
I baked in the evening, I wanted to bake completely spontaneously, so there are no photos of the process (I’ll take photos 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 large or 4 medium.
- Banana-85 grams
- Zucchini-85 gr.
- Olive oil-8 gr. (I use walnut oil)-8 gr.
- A teaspoon of ginger powder, or grate fresh ginger into a large tablespoon.
- Baking mixture (baking powder or baking soda) teaspoon.
- A pinch of salt.
1. Preheat the oven to 190 C
2. Grate the zucchini on a fine grater and mash the banana pulp with a fork. Mix very thoroughly.
3. Beat the eggs until thick foam.
4. Mix coconut flour with salt and baking mixture and ginger powder, or add fresh ginger, finely grated into zucchini)
5. Add the flour mixture to the beaten eggs, mix thoroughly, mix with zucchini and banana, and add 50 ml milk. Mix everything and at the end add walnut oil or olive oil 8 g.
6. Place baking paper into the baking pan (rectangular) and press it against the sides of the pan, add the mixture and spread it 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 great option for bread!
Firstly, it contains a minimum of carbohydrates, secondly, it has a lot of protein and fiber, and thirdly, it is simply amazingly delicious bread-cake! Very similar to a cupcake, but without the butter!
However, if you don’t have coconut, you can try baking this cake with regular milk and ready-made coconut flakes. I think it will also be tasty, although not as authentic.
Baking coconut bread is convenient in a rectangular loaf pan, which is probably why it is called Coconut Bread. So does banana bread, which is shaped like a brick, although it tastes more like a cupcake.
Take a mold from 21 to 30 cm. In a smaller one, the cake will be higher, but it may take longer to bake. In a larger one, the layer of dough will be lower. I baked in a 30x10cm pan 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 glasses of 250 ml + 1 tablespoon);
- 180 g powdered sugar;
- 150 g grated coconut;
- 2 teaspoons baking powder;
- 2 teaspoons cinnamon;
- Vanillin on the tip of a teaspoon;
- ¼ teaspoon salt;
- 75 g butter.
How to bake:
Melt the butter. 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 the eggs with milk for half a minute with a mixer or whisk.
Pour the milk-egg mixture into the dry mixture and stir.
Pour melted butter into the dough and mix again.
The dough has a thin consistency, like sour cream. It doesn't look like dough for muffins, but rather for pancakes.
Cover the mold with parchment greased with vegetable oil. Pour out the dough.
Bake the coconut bread on the middle floor of the oven until the skewer is dry, the exact time depends on the oven (1 hour - 1 hour 10 minutes).
Let the finished cake stand for 5 minutes in the pan, then take it out, remove the parchment and leave to cool on a wire rack.
We couldn’t resist and sliced the bread while it was still warm to try. And what do you think? The four of us finished half of it! That's how delicious it is!
And especially if you spread a slice with butter and a cup of milk, yum-yum...
Bake keto bread? Nonsense. The key for 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 (come on, sometimes you can).
Ingredients
- 1/2 cup coconut flour (we order Nutiva Coconut Flour)*
- A pinch of salt
- A pinch of baking powder
- 6 eggs (preferably at room temperature)
- 1/2 cup coconut oil, flavored or unflavored (or 1/4 cup each coconut oil and butter)
Instructions
- Mix flour, salt and baking powder in a small bowl
- Break 6 eggs into a larger bowl and mix thoroughly, pour warm melted butter into the egg mixture (just not too hot, otherwise the eggs will cook). You don't have to use exclusively coconut oil: we use 1/4 cup coconut and the same amount of butter. After all, we live in Russia, and not every store sells coconut oil, so we have to save money.
- Pour the previously prepared “dry” mixture of flour, salt and baking powder into the mixture with the egg and butter. This is where 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’s nothing wrong with that; when it goes into the oven, everything will melt instantly.
- Pour the resulting mass into a mold (you can use a muffin tin) and bake in a preheated oven (180°C) for about 50 minutes.
- Check readiness with a toothpick. When you remove the 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!
KBJU for 1 slice
Carbohydrates— 1 g
Squirrels— 4 g
Fats— 9 g
Calories — 100
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