Healthy strawberry Coconut Loaf
This strawberry coconut loaf literally lasted two days in our house. I did manage to sneak a couple of pieces into the freezer for future lunches for those mornings when I’m scraping the barrel for things to send, but other than that… ALL. GONE.
I haven’t previously had much success cooking with coconut flour but this one is a winner. Just remember to keep it in the fridge because it seems to hold together better that way.
Ingredients
1 cup coconut flour
1/2 desiccated coconute
1 tsp bicarb
Juice of 1/2 lime
4 eggs
1 cup almond milk
1/2 cup honey
1/4 cup coconut oil
2 tsp vanilla bean extract
1 1/2 cups frozen strawberries
Method
Preheat oven to 180 degrees and line a pan with baking paper.
Combine coconut flour, coconut, bicarb and lime juice in a bowl.
Mix eggs, almond milk, honey, vanilla and coconut oil together. Add to dry ingredients and mix well.
Gently fold in strawberries.
Bake until golden and a skewer comes out clean.
Hide extra pieces in freezer under the pretense of putting in lunches later – eat when no one is looking. (optional)