I have been working with Coconut Flour in more recipes. The key is don’t replace more than 20% of the total flour called for and add an additional amount more liquid (so if you used ¼ cup coconut flour add another ¼ cup liquid). The flour is high in both fiber and protein but low in fat, a bonus for many recipes! The bread is a little crumbly so don’t saw. sink your knife down when cutting.
Peanut Butter Coconut Macadamia Nut Bread
- 1¾ cups white whole wheat flour
- ¼ cup Coconut Flour
- 1/3 cup brown sugar, packed
- 4 tsp baking powder
- 1 tsp kosher salt
- 1¾ cups vanilla coconut milk
- ½ cup natural peanut butter (chunky or smooth)
- 1 tsp pure vanilla extract
- ¼ cup macadamia nuts, diced (roasted or raw)
Preheat oven to 375°, spray a loaf pan with cooking spray.
Whisk the dry together in a large mixing bowl. Whisk the wet in a medium mixing bowl, add to the dry, stir until mixed. Add in the nuts and stir well. Scrape batter into the prepared pan, bake for 40 to 50 minutes, until golden on top and a toothpick comes out clean in the center. Let cool for 5 to 10 minutes, turn out onto a cooling rack, let cool before cutting. Store tightly wrapped.
Makes 1 loaf.