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