This post first appeared on Second Nature - Recipes. READ ORIGINAL ARTICLE HERE
This coconut bread is a recipe developed by one of our health coaches Marianne. Marianne is a Registered Associate Nutritionist and Health coach, here at Second Nature, and interestingly studied Forensic Science before transitioning into nutrition.
Marianne recommends pairing her coconut bread with a delicious stew, specifically our Moroccan butternut squash stew. This recipe is a great accompaniment to a balanced meal!
Recipe: Coconut bread
Prep and cooking time: 65 mins
Ingredients 180g unsalted butter, room temperature 8 large eggs 1 tsp cider vinegar 100g coconut flour 1.5 tsp baking powder 1 tsp bicarbonate soda 50g pitted green or black olives, thinly sliced 1 tbsp sunflower or pumpkin seeds 1 tbsp ground flaxseed 1 small handful of sesame seeds (optional) Method Preheat the oven to 180°C or 160°C fan. Line a loaf tin with greaseproof baking paper. Using a hand mixer, blend the butter until soft and smooth.