Cultured Coconut “Sourdough” Keto Bread


Well it’s official. Actually it has been official for over a month but being the introverted lady that I am I have only recently felt ready to share. After a battery of blood tests I have been diagnosed with Hashimoto’s Disease, which is actually quite a common Autoimmune disease amongst women over 35. I have a dear friend who was diagnosed with it about a year ago while she was in Nursing School. I was misdiagnosed upon my return from Ireland by a different practitioner and after struggling with symptoms for a couple years now I finally paid a visit to a Naturopathic Doctor whom I trust and who has helped me in the past. He also ran a food allergy panel, for which I am eternally grateful as it came back with some totally unexpected (and some expected) results. The big one on the list was ginger, which was so heartbreaking that I literally had to cry it out one night. Goodbye Thai food, Kimchi, Ginger Beer, Gingerbread and every other thing I love that has ginger in it. Which as it turned out seemed to be contained in half my pantry. My other allergies included beef, cows milk & whey, cheddar cheese, chicken egg whites and yolks, LETTUCE (what the heck?!), bananas, pineapple, tomato, lima beans (who cares, really) almonds, and mild allergies to broccoli and brussels sprouts. I already know I have severe issues with sugars any oils that are not extra virgin, cold pressed olive oil, coconut oil and avocado oil so let me tell you… going to a restaurant us FU-UN. Lol. Can you tell that was a joke? Totally not fun. I had one visit recently that resulted in literally numbing pain (as in I couldn’t feel my arm) and another result that I don’t mind talking about but most readers would find it a bit TMI. On the bright side, I can still have organic grass fed butter and ghee and now have a fantastic excuse to eat seafood, which I have missed since having a family. Yay for me!

So there you are… this will slightly change the type of recipes I will be blogging but I still plan to post some cultured things that I am comfortable feeding my family, such as my sourdough einkorn pizza crust and other non-inflammatory for normal people family friendly recipes. My kids have been begging me to create a kids cooking channel on YouTube so that may be a good venue. What do you think?

Recently I posted a recipe for Cultured Sourdough Keto Bread. This is a nut free and dairy free version of that. One of the things I have missed most on Kauffman and Keto and now AIP Keto is sourdough bread, so I did some substitutions and used coconut milk kefir to culture or “sour” the loaf.

Personally, I love the result. These breads are best toasted but they are still pretty satisfying after they have cooled a bit from baking. If you try to cut into them straight out of the oven on the other hand you will end up with a ball of goop. I recently used it to roll out for my pizza crust now that Dr. Berg’s Cauliflower Pizza Crust is no longer an option. Next time I will shape it into a crust before I let it sour but otherwise it was fantastic.

Cultured Coconut “Sourdough” Keto Bread

(Adapted from Dr Berg’s Healthiest Bread in the World)

Ingredients:

  • 1/4 cup ground flax meal
  • 1/2 cup coconut flour
  • 1 cup arrowroot flour
  • 1 tsp sea salt
  • 2 tsp active dry yeast
  • 2 tbsp very finely ground chia seed
  • 2 tbsp organic psyllium husk powder
  • 1/3 cup filtered or well water (no chlorine)
  • 1 cup coconut milk kefir (cow or goat milk kefir is okay if you can tolerate dairy)
  • 2 tsp coconut sugar or maple syrup (sugars are consumed by the yeast)
  • 1 Tbsp Avocado oil or Extra Virgin Olive Oil for coating

Method:

1. In a large bowl, whisk together the golden flaxseed meal, arrowroot flour, coconut flour, and sea salt.

Dry ingredients.
Dry ingredients combined.

2. Place yeast and maple syrup or coconut sugar in 1/4 cup of warm water. Not too hot or it will kill the yeast. Let it sit for 10 minutes until it foams if using maple syrup (12-15 minutes if using coconut sugar).

Activated yeast, maple syrup & water
Activated yeast, maple syrup and water combined with cultured coconut milk kefir.

3. Stir the finely ground chia and psyllium powder into the yeast mixture with 1 cup coconut milk kefir.  Let it stand for 1 minute to thicken, then whisk.

4. Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.

The wet ingredients in the dry ingredients bowl.
Kneaded dough, ready to sit to rise for an hour or culture for 8-18 hours.

5. Put kneaded dough back into the bowl coated in a bit of avocado oil. Cover with a damp cloth and place in a warm spot to rise for one hour OR leave for 8-12 hours (overnight works) to “sourdough”. I left mine for 18 hours.

6. Preheat the oven at 425°F. Place a pizza stone, cast iron pan, or baking sheet in oven to preheat.  If using a baking sheet I recommend putting a silicone mat or parchment down.  It won’t stick to properly preheated cast iron or pizza stone.

7. You can divide the dough or leave it as a round (boule). Shape into a rounded boule. Brush with egg wash, if desired or spray with avocado oil.  Use a serrated knife to score (cut) the top so the bread separates where you want.

Scored dough

8. Place the dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Individual ovens and baking times vary.  I prefer the tap test.  When you can turn it over and tap it and it sounds like a hollow door with browning on the bottom, it’s done.

9. Let it cool on a wire rack for about 30 minutes. When completely cooled, slice and serve or store wrapped in a tea towel in an airtight container. If you cut into it too soon you can have goop rather than bread. I enjoy this as fresh bread with grass fed butter and Vegemite but it performs best toasted or grilled.

About 30 minutes after I took it out of the oven. Just beautiful.

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Cultured “Sourdough” Keto Bread

Of late I have been having a lot of inflammatory and pain issues. Nuts and nightshades being the main culprits. It is always better if they are soaked & dried (nuts) or fermented (both). The Dr. Bergs won me over with their cauliflower pizza crust… and after being on the Kauffman diet for 9 months I was ecstatic to be able to try something with mozzarella. It did not disappoint and neither did their bread recipe, though I did have to do some troubleshooting at first. One of the things I miss most on keto is sourdough bread, so I did some substitutions and used milk kefir to culture or “sour” the loaf.

Give it a go and let me know what you think! Enjoy!

Cultured “Sourdough” Keto Bread

(Adapted from Dr Berg’s Healthiest Bread in the World)

Ingredients:

  • 1 cup almond flour
  • 1 cup arrowroot flour
  • 1/3 cup coconut flour
  • 1 tsp sea salt
  • 2 tsp active dry yeast
  • 2 tbsp very finely ground chia seed
  • 2 tbsp organic psyllium husk powder
  • ¼ cup filtered water (+ 2 Tbsp = 1/3 cup)
  • 1 cup milk kefir (can be done with coconut kefir to make it vegan)
  • 2 tsp coconut sugar or maple syrup (sugars are consumed by the yeast)
  • 1 egg (optional)

Method:

1. In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.

2. Place yeast and maple syrup or coconut sugar in 1/4 cup of warm water. Not too hot or it will kill the yeast. Let it sit for 10 minutes until it foams if using maple syrup (12-15 for coconut sugar).

Activated yeast, coconut sugar & water

3. Stir the finely ground chia and psyllium husk into the yeast mixture and add 1 cup milk kefir.  Let it stand for 1 minute to thicken, then whisk.

4. Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.

The wet ingredients in the dry ingredients bowl.
Kneaded dough, ready to sit to rise or culture further.

5. Put kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for one hour OR leave for 8-12 hours (overnight works) to “sourdough”. I left mine for 18 hours.

The round after it has cultured for 18 hours.

6. Preheat the oven to 425 °F. Place a pizza stone, cast iron pan, or baking sheet in oven to preheat.  If using a baking sheet I recommend putting a silicone mat or parchment down.  It won’t stick to properly preheated cast iron or pizza stone.

7. You can divide the dough or leave it as a round (boule). Shape the boule with your hands and wet them if necesssary to bring it together. Brush with egg wash or if desired or spray with avocado oil.  Use a serrated knife to score (cut) the top so the bread separates where you want.

Scored dough with egg wash.

8. Place the dough onto the preheated stone or cooking sheet. Bake for 30-40 minutes. Individual ovens and baking times vary.  (My big oven takes 30 while my Breville Oven Air takes 35 minutes with this loaf) I prefer the tap test.  When you can turn it over and tap it and it sounds like a hollow door with browning on the bottom, it’s done.

9. Let it cool on a wire rack for about 30 minutes. When it has cooled you can slice and serve or store it wrapped in a tea towel in an airtight container or bread bag. If you cut into it too soon you can have goop rather than bread. I enjoy this as fresh bread with grass fed butter and Vegemite but it performs best toasted or grilled.

30 minutes after I took it out of the oven and approximately 30 seconds before I slathered it with butter and Vegemite.

Secret Ingredient Keto Flaxseed Wraps!

Makes about 4 wraps

Everyone has a keto flax wrap recipe it seems. Probably because they are so easy and quick to make and have less than 1 carb per wrap. If you can handle the omega-3 fatty acid smell (some people find it fishy) then these are a real boon. They also help regulate hormones, are helpful for digestion and lowering blood sugars and blood pressure and are high in antioxidants (lignans). Yay, yay and triple yay. I add spices to mine and my secret B vitamin ingredient: Vegemite! I often make these for our date nights as they’re easy to fill and we can eat on the go. They keep well in the fridge so I tend to make a double batch. If you have a high powered blender or food processor you can use whole flaxseeds but if you don’t I have a trick, so don’t fret. These are great for any type of wrap… as well as a great mock tortilla for quesadillas and soft tacos. I love them with cultured jalapenos and casero cheese! As Cinco De Mayo is coming up it’s a great substitute!

Ingredients for single batch:

*If you add 2-3 tsp konjac root powder to ground flaxseed you will get the same result as with re-blending with a bit more kneading. If you are not vegan or vegetarian, 1-2 scoops collagen peptides will do the trick as well.

**a couple of my favorite combinations are: 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon dried oregano or thyme OR 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon smoked paprika or chipotle or ancho chili powder

Method:

  • Blend your flaxseeds or flaxseed meal in a blender until fine. You can either add your spices and other dry ingredients (konjac/collagen) to this grind and re-pulse to blend or add them to your pot of boiling water and whisk to combine.
  • Bring your water to a boil and if you haven’t already, add your salt and spices.
  • Turn off the heat, pour your ground flaxseed and konjac/collagen into the boiling water and begin stirring immediately with a wooden spoon or heat safe silicone spatula/paddle until it forms a ball. Add flaxseed meal as needed or a tiny bit more konjac root if it has not formed a ball after 2 minutes.
  • You can roll these out with parchment paper but I find it easier with silicone mats and a rolling pin.
  • Divide your tortilla dough into 4 parts and roll each one out between the parchment or silicone mats until you have about a 10″-12″ tortilla. Carefully peel away the top mat/parchment sheet by pulling it back parallel to the top.
  • Take a circular pan lid of 10″-12″ and place it on the tortilla. Gently cut around the lid but be careful not to cut the parchment or silicone mat. Peel away the outside of the ring and set aside.
  • Carefully place the wrap (still stick to the parchment) flax side down on a hot cast iron griddle or large non-stick frying pan. Carefully peel away the parchment as above.
  • Let cook for 1-2 minutes and then flip (I can usually roll out the next one in this time)
  • Repeat until you have cooked all the wraps

Above: From forming the ball to the finished tortilla, left to right and top to bottom.

Fill them with whatever you like and roll them up or make quesadillas!

I have found they keep quite well in the fridge (3-7 days).


Chocolate Espresso Super Muffins, No Foolin’ (Paleo, No Sugar)

No Sugar, Paleo, Chocolate, Espresso, Nut-free, Keto-Cycling Protein Muffins

This is a recipe I have been working on for months, trying to come up with a guilt-free antioxidant and protein rich breakfast muffin.  It came out of the time of year when the greens do not last long and so my go-to make ahead summer smoothie gagged me with the unmistakable aftertaste of rotting veg.  Yep.  Sorry for the disturbing imagery.  Talk about April foolery. It was more disturbing to take a gulp and have to pull over to spew out the car door with the background sounds of bewildered and concerned little voices crying “mommy are you okay!?”  At this point I should probably tell you that I am one of those queens of TMI and it is all or nothing with me.

I love beetroot, coffee and dark chocolate so this is a win for me. If you’re not a fan of beets you can sub with butternut squash or zucchini… but it won’t have that red velvety pop.

A note on sweetness if you haven’t figured it out already. I DO NOT HAVE A SWEET TOOTH. I prefer things less sweet and tend to gag if anything is overly sweet. So if you are a sweetie, I recommend adding a 1/4 cup of sukrin fiber gold syrup or more allulose. And if you wonder why I use so many different natural sweeteners; it is because each one comes with it’s own aftertaste when used in excess. I have taken to creating blends to have on hand for simplicity as each one brings up the sweetness in it’s own way, so together they culminate into an “all purpose” sugar of sorts.

Beetroot (beets) are chockers with phytonutrients and trimethylglycine (TMG) which have been shown to have anti-inflammatory properties as well as fight cancer and detoxify the body. They are also high in lutein, which promotes eye health. This in concert with raw cacao and espresso makes for a great morning (or mid morning) pick me up. In essence, these muffins are jacked up.

So here is a healthy and completely justifiable chocolate muffin. You’re welcome.

Yields 12 Standard or 6 Jumbo Muffins

Ingredients:

*You can sub 3/4 cup maple syrup if you don’t care about the sugar content… I will sometimes partially sub when I’m making them for other people.

**I use Lily’s stevia sweetened chocolate chips mostly because they are sugar free but at times I have used Enjoy Life dark chocolate chipssemi-sweet chips or Pascha 85% dark chocolate chips if I am making them for non-keto people.

Method:

Roast beetroot in a cast iron or sheet pan at 400ºF/200°C for 40 to 60 minutes, depending on size. Let cool a bit and then peel and discard the skins. Set aside the peeled beetroot for the blender. If you don’t have a blender, you can try grating it but the texture will be different.

Preheat oven to 350ºF/175°C

In a high powered blender add the beetroot and wet ingredients and blend until smooth.

Follow with dry ingredients and mix.  Scrape down the sides and mix again.

I do this in a Vitamix but you can do it in a mixer or bowl if you reverse the order of ingredients: Combine dry ingredients in a medium sized bowl and mix.  Combine wet ingredients in a small bowl and mix.  Pour the wet into the dry and fold until combined.

I like to spray the muffin cups with a bit of coconut oil before I pour the batter in.  Leave about a 1/4” or half a centimeter at the top to allow them to puff up.

Bake for 20 +/- minutes, depending on your oven. They are done when you can just tap one with a finger without making a depression.

Take out immediately and let cool.


Guinness Cake for St. Patrick’s Day (grain free flours, no sugar)

No Sugar, Chocolate, Nut-free, Keto-Cycling

Yields 1x 8″ round cake, 2x 5″ round cakes or 16 cupcakes.

This cake was first introduced to me in Scotland and served up by a lanky Swedish man. I’m fairly certain the originator of the recipe was Nigella Lawson though, at least she is who I consulted for years in making it. It evolved over the years as I became more and more intolerant to wheat and then grains and sugars and I have to say this version is just as good as that first. If you can abide sugars go ahead and use 1 1/2 to 2 cups coconut sugar, but you may need to adjust the coconut flour a little. I call this cake flourless because as it’s made with Guinness it isn’t really grain free. Nor is it Paleo or Keto, but as Guinness has about 8-10 carbs per 12oz bottle that does add to the total carb intake. Let’s be real though, with only a cup in the recipe you are really only looking at an additional 0.5 carbohydrates per serving. No biggie, as long as you can handle grain. I normally cannot but I have found that my tolerance is much better when grains are fermented as in a beer or in sourdough bread or sprouted grains. So tread safely and know yourself but if you think you can handle it then this baby is WELL worth your effort. It makes a dense cake that I love best frozen, frosting and all. If you want it more dense and fudgy; I find the best trick is to turn up the heat a bit after you’ve whipped in the eggs thoroughly and let the batter “cook” a wee bit before pouring in the pan. Or you could just pour in that whole bottle of Guinness. Hey, for a beer it is pretty amazingly healthy. It is full of prebiotic fiber and it is high in iron and relatively low in calories. Don’t believe me? Read this. Happy St. Patrick’s Day!

Ingredients:

For the cake:

For the icing:

Method:

Preheat the oven to 350ºF/180°C, and butter and line an 8 inch cheesecake pan with parchment paper. I love these pans because I can pop out the bottom, place it on the parchment paper and slice around it with a sharp knife for the perfectly lined pan. I cut the parchment for the sides a bit taller so I can “overfill” the pan and get the cake a bit taller.

Pour the Guinness into a large wide pan and then add the butter. Heat until melted then whisk in the cocoa and sugar.

Whisk in the milk kefir and then crack the eggs in one at a time, whisking them in vigorously.

Add the vanilla and whisk in the baking soda.

Last of all sift in the pea protein or arrowroot followed by coconut flour.

Pour the cake batter into the buttered and lined pan and bake for 45 minutes to an hour or 40 minutes for two smaller pans like the one shown. Let cool in the pan on a wire rack. I will sometimes pull it out of the pan and pop it in the freezer for a stint to make frosting easier.

While it is cooling, we deal with the icing. Whip the cream cheese until smooth. Add the vanilla, stevia and allulose and whip to combine.

Now if you are using kefir cream you will want to carefully add it in a bit at a time to keep the consistency smooth. You can get away with a cup as opposed to the heavy or whipping cream. If you whip it too hard it will curdle because it is already cultured to thickness and is just a step from becoming a lovely cheese and whey.

If using heavy cream, add it in slowly and whip until you have a light but spreadable consistency. I will sometimes need to fold it in with a spatula. Whipping cream can behave a bit differently and it is best to whip it to soft peaks first and then combine it slowly.

You can choose to make this dairy free by coconut cream and coconut butter together but as it is not very Irish to do so I have not tried it. I would recommend beating 1 cup coconut cream with 1/4-1/2 cup coconut butter and adding the vanilla and sweetener and whipping until combined.

Spread the icing over the top of the cake only so it resembles the head of a freshly poured pint of Guinness.


Coconut Flour Keto Waffles! (Paleo/Dairy Free Variations)

We love coconut flour around here. It is not an inflammation causing grain and as you only use about 1/4 to 1/3 cup compared to standard flour or almond flour it is relatively inexpensive. My favorite Is Bob’s Red Mill but I have been known to use BetterBody Foodst as well because frankly it’s cheap at Winco. $2.27 a pound and when you factor in that you only use about a third as other standard and paleo or keto flours that’s really not bad. Also it absorbs a lot of eggs or whatever liquidy thing you want to stick in with it so there is a lot of potential for nutrition and flavor. I have literally used “chia eggs” made with cold brew for awesome coffee tasting vegan treats as well. Coconut also boosts your metabolism and is a great flour for those with nut allergies. So there you are. Many reasons to love coconut flour.

We came up with this recipe this morning after making our first batch of keto waffles (Thank you Wholesome Yum for your lovely recipe) with a few subs and then I realized we were all going “yum yum” on Marco Polo to my lovely friends, one of whom has a severely nut-allergic child. So we did some playing and six batches later we came up with this!

I tried tahini, and one child HATED it. I tried Avocado oil and coconut oil but my little butter fiend was not happy. Ghee or butter flavored coconut oil would be the winner here but make it as you like it.

Give it a go and let me know what you think!

Ingredients:

*I prefer Aroy-D because it is BPA free. BPA interferes with your thyroid amongst other things which will raise your insulin and defeat any efforts to lose weight and get healthy.

Method:

Preheat your nonstick waffle iron.

Combine dry ingredients in a large bowl.

Separate egg whites from yolks and whip the whites in a medium sized bowl until stiff peaks form.  Like with Meringue. * 

*I have not tried it yet but for a vegan option you could use chickpea water and whip it in a mixer until you get the same consistency.

Place yolks, milk of choice, and healthy fat of choice (must be either in liquid form or melted down to liquid form) together with vanilla or maple essence in a bowl and whisk together.  *for a vegan option you could make 2 blended flax or chia eggs or use ground chia for your egg… let me know how it goes if you try it!)

Pour your mixed wet ingredients into your dry ingredients and mix until you have a thick batter.  

Incorporate your egg white meringue material (this is what gives the waffles the rise and fluff) and fold it into the batter until smooth.

Spray the waffle iron with a bit of avocado oil because it helps keep the waffles from sticking and it has the highest smoke point of all the oil and smoked/burned oils are toxic oils. (I put my oils in sally’s organics bottles because I’m not a fan of emulsifiers. Some oils take a little water or vinegar as a natural emulsifier. I’ll use this if the spray is more of a stream.)

I pour about 3/4 cup into our waffle iron but use your judgement.  It took about a minute in ours to cook.  If you try to pull up the lid and it holds, give it another 15-20 seconds before trying again.

Serve with healthy toppings of choice!  These can be separated and frozen to be used for toaster waffles.

My coconut flour tough sell digging in. Yay!

Note: Nutrition facts are based on one square waffle portion and using coconut milk and coconut oil.


Simple Grain-Free Rustic Coconut “Cornbread” (No Sugar; Paleo & Vegan Variations)

IMG_5464

Photo above: a double batch with a cast iron loaf and 6 muffins for kid snacks.

I’m not strictly Paleo as you might have noticed.  I’m also not vegan.  I have vegan loved ones and frankly I adore vegan food but I was farm-raised on eggs, bacon, sausage, and a whole lot of red meat.  I attempted vegetarianism when I was in high school and made it a year before I became anemic, despite all my research and careful combining of proteins.  I tried again in college (University) and lasted about as long. It took literally years to wean my body off of such a high animal protein diet.  Six years, to be precise.  I was in Scotland at the time and admittedly my reason had more to do with my budget as a missionary than any altruism.  I like animals, but growing up on a farm did produce in me a certain level of callousness. We had mountain lions surrounding our farm when I was young and my parents farm is still affected by coyote raids.  They run off with chickens, kill cats and periodically come uncomfortably close to little foals, dogs and even children.  When I was a teenager I had to do my fare share of putting chickens out of their misery after a coyote attack.  So… I am not even remotely squeamish about animal “processing” or meat for that matter.  I do however try to be aware of the meat we consume and prefer that it come from responsible sources rather than the cruel environments so much of the American public relies upon.  My parents raise their own meat.  Oddly enough they do not eat their chickens… which all exist in this mystical protected world.  They roll in the dust, eat their corn and all the scraps from the table and are lovingly rounded up each night to protect them from sneaky predators.  Essentially they are lazy, contented pets that lay eggs.  We benefit greatly from this.  My husband is not an egg fan but I love that I have access to them for baking and for the kids.

Earlier in the year some friends of ours all did Whole30 and I’ll be honest… I followed along kicking and screaming for all of 24 hours before I decided I didn’t care and just wanted my milk kefir and coffee.  There were quite a few Marco Polo’s going around with me touting my new Nomadic Kazakhstani Diet in a defiant protest of Whole30.  I was anything but supportive… but at least I had a good laugh.  Little did I know I would begin the most difficult medical diet of my life shortly thereafter and it would go on for a whopping eight months. No… thank you no.  I’m glad to be done to say the least.

Lately I have been experimenting with coconut flour because one; it is not an inflammation causing grain and two; it absorbs a lot of eggs.  I have found it is incredibly difficult for me to regulate my hormones without animal protein in my diet and I love that the coconut flour and egg combination produces a high protein, metabolism enhancing, omega fatty acid packed superfood… in the form of a gorgeous bready baked good.  Also it’s nice not to have those weird adrenaline induced out of body experiences where I am yelling in a high pitched screechy voice over nothing in particular and then collapse into a fetal position spewing tears and snot.  Any other Introverted HSP mothers dealing with adrenal fatigue out there?

Anyway…………….  This recipe is an evolution of my Kefir Skillet Cornbread made with Einkorn, but I have taken it one step further by making it grain free and much, much higher protein.  It is lovely with soups, stews and chili.  Gentle tweaking will make it pass for cornbread or rustic Italian polenta bread.

I have a strong preference for cast iron, and did not wrap my loaf pan in parchment as people so often have to do with grain free baking.  I heat the oven to 450 degrees Fahrenheit and preheat the cast iron pans.  I give them a spray of coconut oil before I dump in the batter, which is scalded upon contact and therefore does not stick.  This loaf fell out of the pan when I turned it over.

On another note, I have found that with certain recipes Bob’s Red Mill coconut flour works better, with others Anthony’s and some recipes it seems to make no discernible difference.  With pie crusts and “cornbread” Bob’s Red Mill comes out the obvious winner.  With the Anthony’s I find I am guzzling water by the time i finish a slice, whereas the Bob’s Red Mill version has more texture and fat in it.  I also think it lends more flavor.

IMG_5461

Ingredients:

1/2 cup butter, ghee or butter flavored coconut oil

1/2 cup unsweetened applesauce

5 drops liquid stevia

1/2 cup milk kefir, buttermilk (or dairy free milk of choice + 1 tsp cream of tartar or apple cider vinegar)

4 eggs (or 4 flax or chia “eggs” for a vegan version.  On that note if you opt for chia you will have almost the same amount of protein as you would with eggs, albeit not of the hormone balancing type)

1/2 tsp baking soda

1/2 tsp sea salt or pink salt

1 cup Bob’s Red Mill Coconut Flour

Method:

Preheat a cast iron skillet or bread pan in the oven at 450 degrees Fahrenheit.

In a small wok or skillet over medium heat melt your ghee, butter or coconut oil and then turn off the heat.

Add the unsweetened applesauce or pureed apple, liquid stevia drops, milk kefir or dairy free milk and whisk until smooth.

Add the eggs and whisk.

Add baking soda, salt (and A.C.V. or cream of tartar if you’re using an uncultured, dairy free milk) and mix.

Add the coconut flour slowly, whisking as you pour.

Remove the hot bread pan or skillet from the oven, spray it with a bit of coconut oil and scrape the batter into the bread pan.

Place it in the oven and lower the temperature to 375 degrees.  Bake for 35 minutes and check with a toothpick. When it is brown and a toothpick comes out clean it is ready to serve with butter, ghee or butter flavored coconut oil.

Variation: Sub the butter/oil with extra virgin olive oil (no need to heat) and mix in a bit of oregano for a more polenta style loaf.

I hope you enjoy! We certainly did.

IMG_5476