Lately I have been trying to limit my use of almond flour. Almond flour is wonderful, but I have seen some people who went grain-free or gluten fre and then developed a sensitivity to nuts. I think those are people who didn’t change their approach to breads and deserts, so they ate almond flour foods every meal. We went 6 months without breads before I went looking for bread recipes and started using almond flour and coconut flour. Tomatoes were in season and I just needed a BLT sandwich. So, breads and other baked goods are now a treat, not a staple, and I want to keep it that way. I have also been trying to do more with coconut flour, which has its challenges. I tried and tried to make a coconut flour bread that I liked and I just didn’t succeed. However, I found several almond or cashew butter breads I like and it seemed logical to me that coconut butter would work too.
If you don’t know what coconut butter is, it is coconut that has been ground to the consistency of almond or peanut butter. In the stores you can find it called coconut concentrate, coconut manna, creamed coconut and coconut cream. You can make your own by blending shredded coconut in a high powered blender or in a food processor. You blend for about 20 minutes (less in a high powered blender) until it is smooth and creamy- keep going if it feels grainy. 6 cups will make somewhere around 2 cups.
This bread has a great texture and holds up well to toasting and sandwiches, and best of all, it is nut free. You can make this without separating the eggs, but it will not rise as high or be as light. One time I forgot the dry ingredients and baked it. It didn’t rise much, but it did rise some, and it still had a great texture and taste, so the beaten egg whites do help the overall texture.
I bake this in a small Pyrex casserole pan that measures 3.75 x 6 inches. I think a mini loaf pan would work, but you would have to pile it high – or make a muffin (roll) or 2 if there is too much batter. If you use a bigger pan, your bread is too short for a toaster. If you double the recipe, it will nicely fit a 4.5 x8 inch pan. You would have to add 5-10 minutes of baking time.
Coconut Butter BreadMakes 1 small loaf
1 cup Coconut Butter (softened if necessary by gently heating)
4 eggs, separated
¼ cup coconut milk
1 1/2 tablespoons cider vinegar
1 teaspoon baking soda
1/4 teaspoon salt
1 T coconut flour
Preheat oven to 350. Grease a small loaf pan very well, or line it with parchment paper.
Beat egg whites until stiff. Mix dry ingredients in a small cup or bowl and set aside. Combine the egg yolks, coconut butter, milk and vinegar in a mixer or food processor. Mixture will be thick. When the egg whites are ready, pour the dry ingredients into the egg yolk mixture along with about ¼ of the egg whites.Mix just until blended. Fold in remaining egg whites (you can use the pulse button in short bursts) and don’t over mix. Pour batter immediately into prepared loaf pan.
Bake for 40-45 minutes, until golden, and until a toothpick inserted in the center comes out clean. Note: Don’t open the oven for at least 30 minutes or the bread may fall. Place gently on wire rack to cool completely before slicing.