Coconut coconut coconut! (and lemon and blueberry loaf)
It is an absolute passion of mine. I love to eat it from the whole fruit/nut/seed (call it what you will, it’s known as a drupe), I love to add the milk/cream/oil to my tea, I love to add shavings to my fruit or in desserts and cakes and of course, I love to bake with the flour. In fact, here are some other recipes I made using coconut flour: pancakes, zucchini loaf, muffins, porridge.
It is so good for you and it is gluten/grain/nut free. In addition it tastes amaze-balls!
- They have a high fibre content, keeping us satiated while also moving our bowels – both excellent side effects.
- They contain the medium chain fatty acid (MCFA) lauric acid (people tend to know this as medium chain triglycerides or MCTs). These are known to enhance immunity because of their anti-bacterial and anti-viral properties. MCFAs can kill candida as well as Staphylococcus Aureus, a dangerous pathogen.
- They contain potassium galore, not to mention manganese and phosphorus
- They are a great source of electrolytes (potassium) – keeping your muscles and pH in check
- They help you burn fat – MCTs increase energy and calories burnt, they are turned into ketones.
- Blood cholesterol improves = a healthy heart.
- Boosts brain function
- Treats skin, hair, nails
- Keeps bones and teeth healthy (the manganese and phosphorus)
There are many other reasons too, just click on my references for all the nitty-gritty details but make sure that for optimal health, you consume coconut in all its forms, but particularly coconut oil.
So this recipe I tried making a couple of years ago but because I adapted it from another recipe I had seen AND I wasn’t very good at baking with coconut flour, it flopped. I only decided to revisit it again now, only two years later ;).
So what is it? A loaf? A cake? Well, it could be either depending on what you cook it in. Either way, it’s got coconut, lemon and blueberry and will rock your world! Omg, I love its density and taste. I hope you do too!
For your information:
Coconut flour ratio: (approximately)
- 1 cup c.flour = 6 eggs + 1 cup liquid
- 3/4 cup coconut flour
- 1/4 flax
- 6 eggs
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup coconut oil
- 1/2 cup butter
- 1/4 cup natvia (~3 tbsp stevia) or to taste
- 14-18 drops of doTERRA lemon essential oil (14 drops is equal to the zest of one lemon)
- 1 – 1 1/2 cups blueberries or raspberries. (I use frozen because it is easier to source and store and adds some additional moisture)
- 1/4 cup shredded coconut
- 1 cup coconut milk
- 1/2 cup additional water (this depends on your coconut flour, you may not need this)
- Pre-heat oven at 180°C.
- Put all dry ingredients in one bowl together and mix.
- In another bowl, add the eggs and whisk. Add melted coconut oil and butter and whisk.
- Add to dry ingredients and combine.
- Add the other wet ingredients and mix until you have the batter.
- Add the doTERRA lemon essential oil and combine.
- Add the blueberries and combine. For ease, I take them out of the freezer when I begin but they’re never fully defrosted when I add them to the mix. This is fine, they will defrost when baking.
- Cook for 40 mins (I use a table-top oven so this may cook more quickly in a fan-forced/regular oven).
- Let cool and serve. (I freeze mine so it doesn’t go to waste).
Let me know if you try this delicious recipe. I love to eat it cold or heat it up and serve it with some more coconut milk drizzled on top although if you do dairy, some yoghurt would be nice too, or even some thick sugar-free whipped cream! (Damn I miss cream!)
As always, feel free to post comments below!
With love (and healthy fats), Bianca x