I first made this bread when I was a freshman in college. That year, I spent many weekends experimenting with exciting and new ingredients. That was three years ago–three years of many culinary successes and failures. However, I must say that this “bread” recipe is (still) my absolute favorite. Almond and cashew flour breads are very good, do not get me wrong. However, they are a lot denser than this fluffy coconut flour-based bread.
I like to keep a loaf of this SCD friendly bread in the fridge every week. It can be toasted, cut into cubes to make croutons, or simply sliced and enjoyed. It pairs tremendously well with jam; jam, goat cheese and a drizzle of honey; avocado, a pinch of sea salt and a drizzle of honey; almond/cashew/sunflower seed butter and jam… the possibilities are endless.
1/2 cup non-dairy milk
1/2 cup olive oil, coconut oil, grapeseed oil (or oil of your choice)
1 TBS honey
1/2 cup coconut flour
1/2 tsp baking soda
Pinch of salt
Preheat oven to 350. Grease a small or medium loaf pan. Combine the eggs, non-dairy milk, oil and honey in a mixing bowl until combined. Next, add coconut flour, baking soda and salt and stir until combined. Pour batter into the greased loaf pan, then bake for 35-40 minutes, or until the outside of the loaf is browned (you may also choose to stick a toothpick in the bread to see if it’s done). Enjoy warm or cool. Lasts for about a week in the fridge or a few months in the freezer.