Coconut milk and almond bread
No gluten, no dairy, no grains. INGREDIENTS70g cup) coconut flour240g (2 cups) almond flour (ground almonds)30ml (2 tbsp) psyllium husks (buy at health stores)5ml (1 tsp) salt5ml (1 tsp) bicarbonate of soda310ml (1 cups) coconut milk4 extra-large eggs65ml ( cup) coconut oil, melted15ml (1 tbsp) apple cider vinegar15ml (1 tbsp) honey40g ( cup) almond flakesMETHODPreheat the oven to 180°C. Grease and line a 17cm loaf tin or use 8 mini tins (7x4cm). Sift the coconut flour into the almond flour and fold in the psyllium husks, salt and bicarbonate of soda. In a separate bowl, whisk the coconut milk, eggs, coconut oil, vinegar and honey together (an electric mixer works best). Add the dry ingredients and mix well. Spoon the batter into the prepared pan/s and press down firmly. Smooth the top of the loaf with a wet spatula. Scatter the almond flakes evenly over the top and bake for 30-35 minutes for the large loaf, or 18-20 minutes for mini loaves. Allow to cool in the pan before turning out. (You can add savoury elements, such as fried bacon or grated cheese, to the batter.)..
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