guest recipe: paleo coconut bread (three ingredients!)

cake

Those who know me would say that I’m a little short on patience. I want to get things done fast, I move fast and I eat fast. It’s something I’m working on – I have to consciously remind myself that there’s no rush to do things.

My lack of patience is also probably why I tend to make things that are either low on fuss, done in a relatively short amount of time, or with few ingredients – which is why this three-ingredient recipe instantly caught my eye. Yep, you read that right: three ingredients! It’s as easy as making a cup of tea. Seriously.

Health and fitness expert and Founder of Fitness In The City, Lee Sutherland, is the creator of this amazingly easy recipe and has kindly let me share it on my blog.

Image via Lee Sutherland

Image via Lee Sutherland

The only difference between her version (pictured above) and mine, is that I gave it whirl with her suggested optional extras and added some fresh chopped pineapple and it turned out to be a pina colada cake! I was amazed at how only a few ingredients can pack a powerful punch. Being Paleo, it’s a dense, delicious, grain-free, dairy-free, and refined sugar-free treat.

I also used a blender which is probably why Lee’s has more of a smoother bread-like texture and the pineapple also probably added to the difference in colour. What I like about this recipe is that it’s such a good base to work from. Add nuts, dates, raspberries, or whatever takes your fancy.

Lee’s Paleo Coconut Bread

Makes 1 small loaf

Prep time: 10 minutes

Cooking time: 45 minutes

Ingredients:

6 free-range eggs
3 cups of desiccated coconut
1 tsp baking soda

Optional extras:

1 tsp vanilla bean paste or extract
2 tbsp honey to add a subtle sweetness
1 tsp cinnamon
1 cup chopped fresh pineapple pieces (if you want to recreate my pina colada take on this recipe)

How my coconut-pineapple concoction turned out: more like a cake, less of a bread and tastes like a pina colada in your mouth!

How my coconut-pineapple concoction turned out: more like a cake, less of a bread and tastes like a pina colada in your mouth!

2-coconut-bread

coconut

Method:

1. Preheat the oven to 140°C, and line a loaf tin with baking paper.
2. Add the eggs, coconut and baking soda (and any optional ingredients if you prefer) to a food processor or blender. Blend until well combined, and then pour (or scoop) into your bread tin. Bake for 45 minutes, or until a skewer comes out clean when inserted.
3. If you have the will power leave to cool, then simply lift out, and slice thickly.
4. Will keep for 3-4 days in an airtight container.

Enjoy lovelies!

christine-x

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