Coconut bread
| Recipe By: | Abigail Donnelly |
| Serves: | 8 |
| Cooking Time: | 45 minutes |
| Prep Time: | 1 hour 5 minutes |
Ingredients
- 30 g flaked almonds
- 80 g Woolworths soft-eating Colourburst dried nectarines, chopped
- 100 g walnuts, chopped
- 330 g gluten-free oats
- 2 free-range eggs
- a pinch salt
- 30 g Coconut flour
- 4 tbsp coconut oil
- 1/4 cup + 2 tbsp honey
- 1 1/2 cups warm water
- 2 tbsp instant yeast
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C and grease a 19 x 9 cm loaf tin.
- Dissolve the yeast in the water. Grind the oats until fine in a blender or food processor, then add to the yeast mixture with the honey and coconut oil. Mix well.
- Add the remaining ingredients and mix well. Pour into the greased loaf tin. Place in a warm place until doubled in size, about 45 minutes.
- Top with whole oats and the flaked almonds and bake for 45 minutes.
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