{"id":689,"date":"2010-10-24T13:25:41","date_gmt":"2010-10-24T00:25:41","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=689"},"modified":"2021-05-18T09:42:47","modified_gmt":"2021-05-17T21:42:47","slug":"coconut-almond-loaf","status":"publish","type":"post","link":"https:\/\/www.frot.co.nz\/design\/recipes\/coconut-almond-loaf\/","title":{"rendered":"Coconut almond loaf\u00a0"},"content":{"rendered":"<p style=\"text-align: left;\" align=\"center\">To get a starch free bread, you need to use some kind of nut flour. A good quantity of eggs are required to give it some lift, and some fat is also helpful.<\/p>\n<p style=\"text-align: left;\" align=\"center\">There are a variety of starch free bread recipes available, and you may want to try some of them:<\/p>\n<ul>\n<li style=\"text-align: left;\">Breaking the Vicious Cycle, by Elaine Gottschall (the SCD) has a nice almond bread<\/li>\n<li style=\"text-align: left;\">Eat Well, Feel Well, by Kendrall Conrad has a cashew bread<\/li>\n<li style=\"text-align: left;\">Cooking with Coconut flour by Bruce Fife has a coconut flour bread<\/li>\n<li style=\"text-align: left;\">Dr Mercola\u2019s No Grain Diet has a walnut, flaxseed and zucchini bread<\/li>\n<li style=\"text-align: left;\">Paleo diet bulletin boards often have nut based breads<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">This bread is my favourite, and is a cross between the SCD almond bread and Bruce Fife\u2019s coconut bread. It has a good texture and will keep for a couple of weeks in the fridge without going mouldy (the pumpkin version may not keep as long). It\u2019s a bit dry and hard by then, but still tastes good. It can be toasted, but carefully at a low setting, and makes great biscotti. This is not entirely whole foods, as it is made with ground almonds that have not been pre-soaked.<\/p>\n<ul>\n<li style=\"text-align: left;\">5 eggs<\/li>\n<li style=\"text-align: left;\">4 oz melted butter, <a href=\"http:\/\/www.naturefoods.co.nz\/nutritional-oils\/coconut-oils\/green-pasture-coconut-ghee\">ghee<\/a>, or coconut oil<\/li>\n<li style=\"text-align: left;\">1 cup cottage cheese, yoghurt, yoghurt \u201ccheese\u201d, kefir, kefir &#8220;cheese&#8221;, or mashed pumpkin<\/li>\n<li style=\"text-align: left;\">1 heaped teaspoon baking soda<\/li>\n<li style=\"text-align: left;\">\u00bd teaspoon salt<\/li>\n<li style=\"text-align: left;\">2 \u00bd cups ground almonds (or other nut flour)<\/li>\n<li style=\"text-align: left;\">\u00bd cup coconut flour, sifted<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Preheat oven to 175C (350F). Line a loaf tin with baking paper (this step is vital). Beat the first 5 ingredients together. Mix the flours together and beat into the wet ingredients. The mixture should be thick but not dry. If you have used kefir or yoghurt, you might need a bit more ground almonds. If it\u2019s bit dry, add a little extra cheese or pumpkin. Spoon into tin and smooth the top. Bake for about 45 minutes, till brown on top, and a skewer comes out clean.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>To get a starch free bread, you need to use some kind of nut flour. A good quantity of eggs are required to give it some lift, and some fat is also helpful. There are a variety of starch free bread recipes available, and you may want to try some of them: Breaking the Vicious Cycle, by Elaine Gottschall (the SCD) has a nice almond bread Eat Well, Feel Well, by Kendrall Conrad has a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[21,20,13,26,7,3,18,8,23,12],"tags":[],"_links":{"self":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/689"}],"collection":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=689"}],"version-history":[{"count":4,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/689\/revisions"}],"predecessor-version":[{"id":1910,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/689\/revisions\/1910"}],"wp:attachment":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=689"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=689"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=689"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}