Looking for delicious ways to use my coconut flour, I came across this recipe from Wholefood Simply’s site which worked perfectly first time. It has a souffle sort of texture, and the lemon zest really makes it, so don’t leave it out!
Preheat your oven to 175 degrees Celsius
Line a small loaf tin with baking paper (mine is 20cm x 8cm)
Combine the following in a medium bowl:
~ 1/2 cup coconut flour, sifted
~ zest of one lemon
~ 1/2 cup desiccated coconut
~ 1 teaspoon ground cardamom/cinnamon
Beat 3 eggs for a minute and add to the dry ingredients bowl – the mixture will be quite stuff
Add in the rest of the ingredients to the bowl:
~ 1 cup natural yoghurt
~ 1/4 cup rice malt syrup
~ pinch of salt
~ 1/2 teaspoon concentrated natural vanilla extract
~ 1 teaspoon bicarb soda
Spoon the mixture into the loaf tin
Bake for 45 minutes – after 30 minutes, cover with foil for the remaining 15 minutes, so that the top doesn’t burn
Remove from the oven and allow to cool before taking out of the tin
This is great toasted and served with butter, or at room temp with berries and greek yoghurt
Purple Sushi 