COCONUT BREAD
3/4 cup coconut flour, 2 3/4 ounces or 80 grams
1 teaspoon baking powder
1/2 teaspoon salt
6 eggs
1/2 cup unsalted butter, melted, 4 ounces (see my comments below)
2 tablespoons granular Splenda or equivalent liquid Splenda, or to taste *
Sift the first 3 ingredients into a small bowl; set aside. In a medium bowl, whisk together the remaining ingredients well. Add the dry ingredients and whisk until the batter is smooth with no lumps. It will look a bit like cornbread batter. Spread in a greased 8x4" loaf pan and bake at 350º for 40 minutes. Remove from the pan and cool on a rack.
Makes 12 servings
Can be frozen
* I used the equivalent of 1/2 cup sugar in mine. I calculated the counts based on 2 tablespoons granular. You'll have to adjust yours if you use more than that.
With 2 tablespoons granular Splenda:
Per Serving: 134 Calories; 11g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
With liquid Splenda:
Per Serving: 133 Calories; 11g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
With 1/2 cup granular Splenda:
Per Serving: 137 Calories; 11g Fat; 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per Serving: 133 Calories; 11g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
My loaf came out rather lumpy-looking unlike the author's photo, which had a smooth top. The texture is very much like pound cake. The recipe didn't specify what kind of butter to use so I used salted. I think it came out a little bit too salty so I recommend using unsalted in this recipe. The coconut flavor isn't all that strong so you could easily flavor this any way you like. I'm thinking that lemon or orange zest might be nice or maybe some pineapple extract. Although I'm listing this under Breads, because the author called it bread, I think it's really more like a cake. I will also list this under Desserts. Click the photo to see a close-up.
I might try to come up with a faux cornbread using this basic recipe sometime. The texture reminds me quite a bit of cornbread. I think I'd sub part of the coconut flour with some hazelnut flour like I used in Nancy's Mock Corn Bread recipe. The texture is already gritty so I might not put in any soy grits. I like my cornbread sweet so I'd use 1/2 cup worth of sweetener.
UPDATE: I had to adjust the nutritional counts because I recently found out that the counts on the coconut flour package had changed.