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Coconut Bread - gluten free and dairy free

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 1 small loaf
Author: Gina @ The Passionate Pantry

Ingredients

  • 60 g shredded coconut

  • 300 g raw or blanched almonds

  • 1 large green or red apple unpeeled, cut into quarters, pips removed (160g weight used)
  • 5 x 60 large eggs
  • 110 g macadamia oil or light olive oil
  • 60 g desiccated coconut
  • 20 g coconut flour
  • Zest of 1 lemon
  • 1 tbls fresh lemon juice
  • 2 tsp sea salt flakes or 1 tsp fine sea salt
  • 50 g maple syrup
  • 1 tsp bi-carb soda

Instructions

  • Grease and line a small loaf tin (base measurement 8.5cm x 22cm)
  • Preheat oven to 160 degrees fan forced, and place rack into middle of oven
  • Place shredded coconut into a large mixing bowl to do your final mixing in
  • Place almonds into TM bowl and chop 6 seconds / speed 7
  • Place rest of ingredients into TM bowl and mix 10 seconds / speed 6, scrape around bowl and repeat 5 seconds / speed 6 until well combined (mix will be quite wet)
  • Pour mixture into the bowl with the shredded coconut and stir to combine thoroughly
  • Place batter into tin and use the back of a spoon to level evenly
  • Bake for 50 minutes, test with a skewer and continue for another 10 minutes or until skewer comes out clean (baking time will depend on size of tin … it took exactly 1 hour in my oven)
  • Allow to rest in tin for 15 minutes before removing to a rack to cool completely before cutting
  • Lovely served plain or toasted ... keeps well for up to a week