This bread is unbelievable! It’s gluten-, dairy-, refined sugar-free and suitable for those on the paleo diet. The texture is similar to that of a dense/heavy sponge/pound cake, but it holds well enough to make sandwiches, if you’re that way inclined (i.e. me). You can make it into a sweeter “cake” by adding honey, or omit the honey and vanilla for a savory sandwich type bread.
This bread slices well, is moist and incredibly moreish. I enjoyed this bread with big dollops of fruit-sweetened peach jam. It also goes well with salted European butter. I ate the whole loaf in one day…. oops. I cannot tell you if this bread freezes well, since I have no self control.
I must mention that this bread is nothing like the yeasted and gluten variety, but it’s great nonetheless. We can call it a dense cake, to avoid confusion, if we must. From the photo below, you can see my silly sandwich. You know, I’ve not had a sandwich since forever. I had a funny realization that I no longer know what to put in my sandwiches since I don’t eat meat or dairy. The result was romaine lettuce, tomatoes and kalamata olives… hilarious, right?
Next time, I may make keep the same sweetness, but add lemon juice and zest to make a lemon pound-like cake. I think it’ll be awesome. The time after that, I will be making it with something savory, maybe sun-dried tomatoes, kalamata olives and rosemary… does that sound good to you?
PALEO COCONUT BREAD/CAKE (gluten-, dairy-, refined sugar-free)
makes one 20 x 10 cm (8 x 4 inch loaf)
- 6 eggs
- 1 pinch vanilla powder
- 2 tablespoons raw honey
- 240 g (3 c) unsweetened shredded (desiccated) coconut, blitzed in a food processor until finer in texture
- 1 teaspoon baking powder
1. Preheat oven to 180 C (350 F), and line one 20 x 10 cm (8 x 4 inch) loaf pan with parchment paper.
2. In a large bowl, beat the eggs with vanilla and honey using electric beaters. Add remaining ingredients and beat until well combined.
3. Pour batter into prepared pan and bake in the middle of the preheated oven for 20 minutes. Turn the heat down to 150 C (300 F) and bake for an additional 15-25 minutes, or until a skewer inserted in the center comes out clean.
4. Let cool in the pan for 5-10 minutes, before removing the parchment lined loaf onto a wire rack to cool. Slice and serve, as you would with bread. Enjoy!