So I tweaked this recipe to make it even better. Well, actually, at first because I didn’t have enough of the original ingredients AND I had coconut milk that I wanted to use this week, since I’m moving back to the States on Thursday (WOO HOO!!!). Tatiana came to dinner and had the first batch and said this was, “MUCH BETTER!”… Sweeter and moister. So here goes:
COCONUT FLAXSEED BREAD – IMPROVED
COCONUT FLAXSEED BREAD
1 serving = 1 slice
3 Tbs coconut creme powder or coconut flour
12 Tbs flaxseed, ground
1/2 tsp salt
1 tsp baking soda
6 pkts of Splenda (or 6 tsp of your favorite sweetner)
1/4 c coconut oil
1/8 c coconut milk
1 tsp apple cider vinegar (not quite sure that’s what I used, lol… this is China, had to guess at it in the little store)
Preheat the oven (in my case the toaster oven) to 350 F.
Grease up a loaf pan with coconut oil.
Mix the dry stuff together, Mix the wet stuff together, Mix the dry and wet together 🙂
Pour into the pan.
Bake for 40 minutes.
Loaf is done when you stick in a chop stick (hey! I live in China!) comes out clean!
This loaf came out browner, sweeter and moister than the last loaf.
Nutrition info per serving: Calories 150, Protein 5.5g, Fat 13.8g,
Total Carb 2.8g, Net Carb 0.4g
Yummm, I’ve been wanting to try this bread when I saw you post the original recipe, thanks for the “reminder post”. Happy Almost Move Home time! 🙂
Thanks, Katie… 3 days!! This recipe is better than the first… Let me know what you thought of it 🙂
Looks good Sandi. I love coconut!!
It was very yummy! I can’t wait to get home and experiment a little more!
Looks good. You know how I love coconut. I use to climb the trees in Bayfront Park to get fresh ones. Open them by hand and Russ and I would eat them right there. Guess that’s why my dad nick named me monkey.
I love your stories about Miami, Mom 🙂
Copied coconut Bread recipe. You will have to help me find the store to shop for the Items.
Mmm, that looks delicious!