Almond and coconut bread. Low-carb bread that could suit those who want or have to avoid wheat. Watch me make them on YouTube Download an accessible word version here Ingredients 17oz/475g Almond flour (ground almonds) 4oz/110g Coconut flour 1 tsp Baking soda ½ tsp Salt 5 Large eggs ¼ Cup/60ml Unflavoured oil (e.g. sunflower or vegetable) 1 tsp Cider vinegar ¾ Cup/175ml Water Method: 1. Mix both flours, the baking soda and salt in a bowl. 2. In another bowl, whisk the eggs until frothy and then add the remaining ingredients. 3. Add the dry ingredients and mix well – the batter will become stiff. 4. Spoon the batter in to a greased loaf tin. 5. Cook at Gas 4 (350f/180c) for 50-70 minutes. My Tips: This recipe desperately needed some more salt to counter the sweetness of the almond and coconut flours.  It would also benefit from other flavourings: toasted sunflower or pumpkin seeds, walnut pieces, herbs, perhaps some softened onions. Our loaf was certainly cooked after 50 minutes (when the thermometer recorded 87 degrees C). The bread feels rather dry but was much better with a little jam. It toasted well and seemed rather moister – perhaps a good base for scrambled eggs. Overall, a recipe that needs development and might only interest people who have to avoid wheat! We cheered it up as a club sandwich: finely shredded Iceberg lettuce mixed with mayonnaise, slices of freshly cooked chicken, crisp bacon and sliced tomato.
Baking Blind You don’t have to be blind to cook but it helps!