Sweet Coconut Bread
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1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C.
3. Mix all dry ingredients (except the sunflower seeds and dried cranberries) in a bowl with a spatula until well combined and no lumps.
4. Add the sunflower seeds and dried cranberries and mix until well combined.
5. Add all the wet ingredients (except the boiling water) and mix until well combined.
6. Add the boiling water and mix until it becomes a dough.
7. The dough is rather soft so it would be easier to place on a pre-cut parchment paper to shape into a loaf then lift the paper and place into an 8x4" loaf pan. Leave the top round and do not flatten it to avoid a dense crumb without holes.
8. Bake at lowest rack for 60 minutes until a wooden skewer comes out clean and the top is hard and crusty. As an option, you can remove the bread from pan and let it sit in the oven on a sheet pan with heat turned off for about 30 mins to help the inside dry up more.
9. Let it cool completely before cutting into thin slices.
10. Wrap with parchment paper before refrigerating to prevent any moisture. The bread can be refrigerated up to 2 weeks and frozen for months.
[Total servings = 18]
NUTRITION INFO PER SERVING
Total carb = 6.4 g
Dietary fiber = 2.3 g
Net carb = 4.1 g
Calories = 64
Total Fat = 3.6 g
Protein = 2.0 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
