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I'm adding coconut to my nuts/seeds rung and found this recipe for coconut bread....
Here's the link:
Linda's Low Carb Menus & Recipes
Here's the recipe from her site:
COCONUT BREAD
3/4 cup coconut flour, 2 3/4 ounces or 80 grams
1 teaspoon baking powder
1/2 teaspoon salt
6 eggs
1/2 cup unsalted butter, melted, 4 ounces (see my comments below)
2 tablespoons granular Splenda or equivalent liquid Splenda, or to taste *
Sift the first 3 ingredients into a small bowl; set aside. In a medium bowl, whisk together the remaining ingredients well. Add the dry ingredients and whisk until the batter is smooth with no lumps. It will look a bit like cornbread batter. Spread in a greased 8x4" loaf pan and bake at 350ยบ for 40 minutes. Remove from the pan and cool on a rack.
Makes 12 servings
Can be frozen
* I used the equivalent of 1/2 cup sugar in mine. I calculated the counts based on 2 tablespoons granular. You'll have to adjust yours if you use more than that.
With 2 tablespoons granular Splenda:
Per Serving: 134 Calories; 11g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
With liquid Splenda:
Per Serving: 133 Calories; 11g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
With 1/2 cup granular Splenda:
Per Serving: 137 Calories; 11g Fat; 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per Serving: 133 Calories; 11g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
And here's my review...
It's really a good thing.
I wish I had time to post a picture of what my loaf turned out but it's similar to the picture on Linda's site any ways.
I have NS added flavorings so I added lemon to this recipe and it taste really good.
I cut my loaf in 6 sections and then down the middle for 12 pieces (the serving size), and I think just that 1/12th is filling enough to go with breakfast in the morning.
Well, I think other than making sure it's stored in the fridge because it does have eggs as the bulk of the recipe, it's a new thing that even my family kind of likes. They're eating it with a look on their face that says, "Well, it tastes interesting....let me try another".
Here's the link:
Linda's Low Carb Menus & Recipes
Here's the recipe from her site:
COCONUT BREAD
3/4 cup coconut flour, 2 3/4 ounces or 80 grams
1 teaspoon baking powder
1/2 teaspoon salt
6 eggs
1/2 cup unsalted butter, melted, 4 ounces (see my comments below)
2 tablespoons granular Splenda or equivalent liquid Splenda, or to taste *
Sift the first 3 ingredients into a small bowl; set aside. In a medium bowl, whisk together the remaining ingredients well. Add the dry ingredients and whisk until the batter is smooth with no lumps. It will look a bit like cornbread batter. Spread in a greased 8x4" loaf pan and bake at 350ยบ for 40 minutes. Remove from the pan and cool on a rack.
Makes 12 servings
Can be frozen
* I used the equivalent of 1/2 cup sugar in mine. I calculated the counts based on 2 tablespoons granular. You'll have to adjust yours if you use more than that.
With 2 tablespoons granular Splenda:
Per Serving: 134 Calories; 11g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
With liquid Splenda:
Per Serving: 133 Calories; 11g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
With 1/2 cup granular Splenda:
Per Serving: 137 Calories; 11g Fat; 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per Serving: 133 Calories; 11g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
And here's my review...
It's really a good thing.I wish I had time to post a picture of what my loaf turned out but it's similar to the picture on Linda's site any ways.
I have NS added flavorings so I added lemon to this recipe and it taste really good.
I cut my loaf in 6 sections and then down the middle for 12 pieces (the serving size), and I think just that 1/12th is filling enough to go with breakfast in the morning.
Well, I think other than making sure it's stored in the fridge because it does have eggs as the bulk of the recipe, it's a new thing that even my family kind of likes. They're eating it with a look on their face that says, "Well, it tastes interesting....let me try another".
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