So I’ve been experimenting with coconut flour. When I say experimenting, I mean a few culinary disasters – I was a little shocked at how much liquid that stuff can absorb! But recently I got to playing in the kitchen again with the aim of creating a proper nut/seed bread. A loaf that could even be toasted for breakfast or eaten with cold butter and jam (naughty but nice). And so my Loving Cook nut seed loaf was created! Thank goodness all those coconut disasters were good for something…
This loaf is perfect to have with savoury toppings as well as sweet, and if you wanted to make this bread a little more of a sweet treat, you could always add some dried dates, shredded coconut or whatever you please. My tip is to keep the ratio of dry ingredients the same to make this recipe work well. Go nuts (haha) with whatever nuts (or seeds) you want to use.
1 cup almonds
1 cup walnuts
1 cup sunflower seeds
1 ½ cups rolled oats
4 heaped tablespoons of LSA mix (linseed, sunflower seeds and almonds)
3 tablespoons whole flaxseeds
2 tablespoons coconut flour
1 tablespoon maple syrup/rice malt syrup or honey
3 heaped tablespoons coconut butter, melted
1 ½ cups water
- Pre-heat your oven to 180c.
- Combine all of the dry ingredients and in a separate bowl whisk together the wet ingredients, including the coconut butter.
- Add the wet mixture to the dry ingredients and mix well. Set the mixture aside for one hour in a cool spot to let the coconut flour do its thing.
- Line a loaf tin with baking paper (be generous with the baking paper as you will need excess to lift the loaf out of the tin) and give it a light spray of oil. To this add the loaf ingredients and press down firmly into the corners with the back of a spoon.
- Bake for about one hour and then remove the loaf from your tin and gently flip it over onto the baking paper and bake the bottom side for a further hour or until the bottom is lightly brown. When you tap the bottom it should sound hollow, but also check the inside of the loaf with a skewer to ensure it’s fully cooked.
- Let the loaf cool completely before slicing.
* This loaf tastes ahhhmazing slightly toasted and served with ricotta and honey.
** For a savoury alternative try toasting the loaf and serving with a sharp cheese, some slices of tomato, fresh basil leaves and lots of freshly cracked pepper.