So after what all of you know was a rough week last week, I surprisingly had a great weekend despite all the lady cramps (sorry gentlemen). I grabbed coffee with a friend I hadn’t seen in a while, worked out with a good friend, went laser tagging with my roommate another friend and my roomies friend, stayed up late after laser tag discussing arabic vs. israeli vs. american culture (my roommate is from Israel and her friend is from Kuwait), and baked a lot :).
So this bread… is freaking awesome! I ate 2 loaves in one week…. yeah, talk about addicting. I literally couldn’t stop thinking about it.After the second loaf was demolished I figured I shouldn’t make anymore for a while. I can’t take all the credit though, this recipe is adapted from this recipe!
1/2 cup coconut flour
1/2 cup ground flaxseeds
5 eggs at room temperature
1/2 cup melted coconut oil
1/4 cup applesauce
1/2 cup coconut milk (from the can- 1/4 of it being the cream on top and a 1/4 being the more watery milk underneath)… may need more if batter seems dry
1 tsp. baking powder
1/2 tsp. salt
1/2 cup dried cranberries (I got sugar free ones at Whole Foods)- optional
~1/4 cup sunflower seeds- optional
Preheat oven to 375 F.
Combine the dry ingredients and mix together (leave out cranberries and sunflower seeds). In a separate bowl combine all the wet ingredients, making sure they are at room temperature (except for the coconut oil that needs to be melted) otherwise the coconut oil will solidify and that’s a problem.
Add dry to wet and mix to combine. You should have a smooth, slightly runny batter… if not, add more coconut milk.
If using cranberries, fold them in at this time. The cranberries and sunflower seeds make the bread more of a good breakfast or snack bread. If you want more of a sandwich bread, leave them out.
Grease up a loaf pan and then pour batter into it. Sprinkle sunflower seeds on top if desired.
Bake for 35-45 minutes until golden on top and toothpick inserted comes out clean. Let cool completely before cutting and devouring. Slice up and store in the fridge. Also freezable.
(I know I know, I reallllly need to get to the shop and get my camera fixed! Sorry it’ll be a few weeks, though, as I have midterms coming up the next couple weeks. Aka Hell).
Tastes great topped with nut butter or butter and jam or just plain.