Coconut flour linseed loaf recipe

June 5, 2016 8:24 am Published by Leave your thoughts

This recipe is taken from the Coconut Merchant website and was submitted by their resident cook Kelly Black (@eatpraycook). Naturally Good Food can supply  – with the greatest of pleasure – Coconut Merchant’s coconut jam: a thick, delicious, dairy-free alternative to dulche de leche.

A dairy-free dulche de leche!

It gives us the greatest of pleasure to stock coconut jam!

This recipe uses coconut flour, which we also sell, and linseed, to make a lovely gluten-free loaf. Why not spread some of the coconut jam on it when it’s freshly baked, for a snack that truly makes the wholesome heavenly?!

Coconut jam is vegan – but this recipe uses eggs. To make the whole recipe vegan, use some of our Orgran No-egg egg replacer instead.

Ingredients

40g coconut flour
2 tbsp coconut oil
150ml water
½ tsp pink salt
3 eggs
120g linseed (flaxseed)
1 tsp bicarbonate of soda

Coconut jam for spreading

Method

Line two small (or one medium) loaf tins with baking paper.

Mix all the ingredients together in a food-processor until you have a thick, even consistency – then leave for a few minutes to rest.

Pour the mixture into the tins and bake at 175C for 45 minutes. Cool on a wire rack, then slice and add the coconut jam.

 

 

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This post was written by Yzanne

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