Coconuts are really, truly, magical. From fresh young coconuts to mature coconuts, coconut oil to coconut flour, and coconut butter to coconut milk, coconuts come in so many forms that the possibilities are endless. The flavor is so incredible and versatile, too! I’m totally in love with this coconut bread! It’s also simple to make, yet packed with a ton of goodness; full of protein, potassium, magnesium, iron, dietary fiber, lauric acid, and MCTs (medium chain triglycerides). I’ll share more on the benefits in a minute. An added bonus is this bread, in the end, actually tastes like bread with only a light coconut flavor, so delicate and delightfully fluffy, even though nearly every ingredient is derived from coconut! We love always having a loaf on hand at the house, since it can be used throughout the week in so many different ways! One of my favorite ways is avocado toast with our fresh homemade vegan pesto.

You may have heard some not so wonderful things about coconuts and the saturated fats they contain. This couldn’t be further from the truth! In this country, we’ve operated under a misconception that in order to slim down or maintain a healthy weight, one needs to count calories and cut fats out of their diet because they, in of themselves, cause weight gain. In reality, however, it has everything to do with the kind of calories and fats you consume, and how and when you consume them! This actually has the biggest affect on potential weight gain and loss.

The MCTs (medium chain triglycerides) naturally found in coconuts and their oil are metabolized completely differently by the body than LCTs (long-chain triglycerides), which typically make up the majority of peoples’ saturated fat intake. MCTs can be used as a quick source of energy, actually promote weight loss, or can be stored as ketones, which studies have shown to be medicinally effective at helping treat brain diseases such as epilepsy and Alzheimer’s. Lauric acid, the predominant MCT found in cold pressed virgin coconut oil, promotes the production of the healthy kind of cholesterol in your body, called DHL, and helps keep you extremely satiated! This is just another way in which coconuts can help you stay healthy by encouraging the body to not overeat.

Now back to the bread! We use 3 different types of coconut products in the bread: coconut flour, coconut butter, and coconut cream!

Coconut flour is very high in dietary fiber and protein.
The coconut butter (or manna), the slow ground meat of the coconut, provides the high levels of those MCTs we talked about, along with small amounts of potassium, magnesium, iron, and fiber.
The fresh coconut cream is made up of both the meat and the water of the coconut, so this imparts even more potassium, magnesium and iron.

If you really want to get fancy, you can make all three of these coconut products yourself! I highly recommend making the coconut flour and even the coconut cream. To make the coconut flour, simply buy organic coconut shreds, and blend the shreds into a fine flour in your food processor or vitamix! I find that when the flour is made fresh like this, the bread is lighter and fluffier. For the coconut cream, find a fresh young, organic coconut and blend the meat with a little of the water, creating a nice thick consistency. Make this fresh, right before making the bread. Pretty much every packaged coconut milk out there has been heated or treated, therefore losing its nutritional integrity, and is also usually loaded up with preservatives. However, if you’re looking for reliable brands, some we love are: Bob’s Red Mill Organic coconut flour, Artisana Organic raw coconut butter, Natural Value Organic Coconut Cream and Kippy’s raw coconut cream (for our LA readers only, sorry.)*

Yeah! Ok, now let’s get baking! And I should share that we LOVE doubling this recipe ~ it’s makes the most beautiful and bountiful loaf if you crave coconut bread as much as we do!

WELLYNEST’S GRAIN-FREE COCONUT BREAD RECIPE!

Ingredients:

· 5 farm fresh, organic and pasture raised eggs

· 1-2 TBSP raw local honey (based on desired sweetness. If dealing w/candida, no honey!)

· 2 TBSP coconut butter

· 2 TBSP coconut cream

· ¼ tsp pink salt

· ¼ food grade, organic baking soda

· ¼ cup coconut flour, plus a couple extra TBSP

· 1 TBSP coconut flakes (optional)

Instructions:

1. Preheat oven 350 degrees

2. Whisk together eggs, honey, coconut butter, and coconut cream until nice and frothy.

3. Add your salt and baking soda.

4. Add your ¼ cup of coconut flour, slowly, mixing it as you go. Watch the consistency. If it’s too runny, keep adding an additional ½ TBSP at a time until it becomes viscous and slightly difficult to stir.

5. Grease a small loaf pan with coconut oil, and pour your batter into the coated loaf pan.

6. Place in preheated oven for roughly 20-25 minutes, checking around 18 minutes with a fork, knife or toothpick. If it comes out clean, you’re done! If not, let it go a little longer.

7. Once it’s done, pull it out of the oven and let cool for at least 10-15 minutes before removing the loaf from the pan.

Tada! You have versatile, incredibly delicious grain free bread full of so much nutritional yumminess! This same recipe can be used to make muffins, too!

This bread is best when shared with friends and family. Enjoy!

*Know of a good fresh and organic coconut milk producer in your part of the country? Let us know!!

Coconut Bread Delight!

WELLYNEST’S GRAIN-FREE COCONUT BREAD RECIPE!