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Gina @ The Passionate Pantry

Coconut Bread - gluten free and dairy free

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1 small loaf
Ingredients Method

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

Method
 

  1. Grease and line a small loaf tin (base measurement 8.5cm x 22cm)
  2. Preheat oven to 160 degrees fan forced, and place rack into middle of oven
  3. Place shredded coconut into a large mixing bowl to do your final mixing in
  4. Place almonds into TM bowl and chop 6 seconds / speed 7
  5. 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)
  6. Pour mixture into the bowl with the shredded coconut and stir to combine thoroughly
  7. Place batter into tin and use the back of a spoon to level evenly
  8. 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)
  9. Allow to rest in tin for 15 minutes before removing to a rack to cool completely before cutting
  10. Lovely served plain or toasted ... keeps well for up to a week