Gluten and Dairy Free Coconut bread recipe
Gluten and dairy free coconut loaf
Hello all lovely beings!
I have always loved coconut! When i was little, i could only get desiccated coconut what i enjoyed very much! That time i had no idea about different foods and what they do to me. I ate the dried coconut with a spoon almost every day and ended up with dry skin and constipation.
When i was already an adult and living by myself i decided i will try a diet which was based on coconut oil. I had to use that oil all the time in my cooking- frying, a butter substitute, in my morning coffee etc. The result was a bit contradictive- I had amazingly shiny hair (which i normally didn't) but my cholesterol went suddenly very high for my age and i felt constantly this heavy feeling in my body, like going up the stairs, I felt like someone was pulling me back downstairs. The gravity was working well i must say !
After learning more deeper about different foods with Ayurveda I do not overuse any foods no more.
All food, when eaten in excess, will create some kind of ama(toxins) or mess up your balance.
It is also advisable to add spices according to your dosha(constitution) to help to digest the food better, to make the taste and smell more attractive and to keep you in balance.
So, finally here is my simple recipe for the coconut bread. Bear in mind that Since Coconut does increase Kapha, because of the cooling and heavy qualities, it is recommended for Kapha type of people not to consume this in excess. Pitta and Vata type benefit more but again anything in excess will cause toxins builup.
What you need:
1 cup + 2 tablespoons of rice flour (or wheat)
1 tsp of baking powder
2/3 cup of fresh mashed coconut (together with its milk)
spices like cinnamon, ginger, nutmeg to taste
120g of softened butter(i used salted vegan one)
1/3 tsp of salt
Half cup of unrefined sugar(or more or less, depends how sweet you like)
How to make:
Beat the eggs lightly in a bowl. Set aside.
Mix sugar and butter in another bowl until its becomes fluffy (or smooth paste).
Add slowly the eggs stirring the mixture at the same time.
Mix flour, salt, spices and baking powder together and sieve it all into the butter/egg/sugar mixture.
Put fresh coconut pieces in a food processor and add some water. Let it run until it becomes kind of smooth/porridge like consistency. Or if you have made coconut milk before, then the consistency, before you start to squeeze the milk out, is great.
Add this coconut to the main mixture and stir until this all becomes nice and smooth. If you don't know how to make coconut milk, then please check the post here.
Alternatively- you can take half a cup of coconut flakes, add 1/3 cup of tin coconut milk and leave it to soak for about 20 min. Milk and flakes should give you all together 2/3 of a cup.
Put some butter inside the tray you are going to use so it won't stick and pour the mixture inside.
I have a very small oven which means that the baking will take less time.
I put it to 190C degrees and left the bread in there for about 50 min. if you have a big oven, you might need to leave it for longer. After about 40 min you can poke it to see if the stick comes out clean. If more or less yes, then its ready.
PS: Do not cut it while its hot, as it may fall apart. It is best to cut it after it has cooled down completely.