This was one of my experiments to make a "bread" to hold and dip into soup. We tend to avoid grains these days but still love the sensation and texture of something to dip into soups. As the winter season is well upon us, I thought I might read up and try making it up at home.
This recipe is from Spunky Coconut again. The biggest reason why I made this is because it has coconut and hubby loves coconut. It did not disappoint and it has a creamy texture to this loaf. It's not "bread like". It's more of a mix between a muffin and a denser cake. We had soup with a little coconut in it so it went really well. In fact, hubby enjoyed this so much that he had this for breakfast as well with some peanut butter!
Coconut Milk "Bread" (15 slices)
2 cup of almond meal
1/2 cup of coconut flour
2 tablespoons of phylum husk
1 tsp of baking soda
pinch of salt
1 and 1/4 cup of coconut milk
1/4 cup melted coconut oil
1 tsp honey
1 tsp vanilla
1 tablespoon of Apple Cider Vinegar
Preheat Oven 180C. Line loaf pan with baking paper. In a mixer, add all dry ingredients and then wet. Spoon into loaf pan and bake for 40-45 minutes.