Island Coconut Bread
In spite of spending the whole summer in a tropical paradise I must be missing the island life. I have had coconut and macadamia nuts on my mind this week. I like coconut bread and I can eat it plain because it is so nice and rich, but I adapted my Coconut Bread Recipe for this “Island Coconut Bread” Variation. Coconut bread is rich and moist from the coconut oil and although it is made of coconut, it has a light buttery flavor. This recipe includes cinnamon and nuts and creates a bread that give it a warm tropical comfort food twist.
Ingredients:
¾ cup sifted Coconut Flour
½ cup Virgin Coconut Oil or butter, melted
½ cup chopped macadamia nuts
6 eggs with yolks
2 tablespoons honey
2 tablespoons cinnamon
½ teaspoon salt
1 teaspoon baking powder
topping:
½ tablespoon cinnamon
1/4 cup brown sugar
Instructions:
to prepare topping:
1. Mix the brown sugar and ½ tablespoon of cinnamon. It is okay if the brown sugar mixture is a little clumpy. Set aside.
for coconut bread:
1. Preheat oven to 350 F and line a 9×5x3 in. loaf pan with parchment paper.
2. Whisk together eggs, butter, honey and salt.
3. Combine coconut flour with baking powder and macadamia nuts blend thoroughly.
4. Add the dry ingredients to the wet mixture and mix into a batter until it is smooth without lumps.
5. Pour into greased 9×5x3 inch or smaller loaf pan sprinkle with the brown sugar mixture you have set aside. Bake 350F for 35-40 minutes or until a toothpick inserted in the middle of the bread comes out cleanly.
6. Remove from pan and cool on rack.
Weekend Morning Breakfast: GF Cinnamon Rolls
