loafin' around

Hello. So this is our second attempt at a low-carb bread loaf - the first being a catastrophic event including flax meal and feelings of severe failure. Today's endeavour, however, reminded us of the sweet peace that one can experience when successful in baking adventures.


This creation surprised us with its delicate moistness and reminded us of a certain coconut tart from grandma's recipe book. If you like your loaves a little firmer, we recommend slicing your bread into equal parts and placing them on an oven rack for 10 minutes at 100 degrees Celsius.


Anyhoo, below lies the recipe we altered and followed to bring us the scrumptious treat that now lies before us...

coconut loaf

1 cup desiccated coconut 

3 eggs

1/2 teaspoon lemon juice

1 cup plain unsweetened yoghurt

1 tablespoon xylitol

pinch of salt

1 teaspoon vanilla essence

1 and 1/2 teaspoons baking powder

preheat your oven to 180 degrees Celsius 

grease a mini loaf tin with butter

combine the coconut with the eggs

 add the yoghurt, lemon juice and xylitol, and mix thoroughly  

add the salt, vanilla and baking powder, and beat until well combined

spoon into the prepared loaf tin 

bake for 40 minutes, turning tin halfway through  

cover with foil and bake for another 10 minutes

remove from the oven and allow to cool slightly before turning onto a cooling tray 

leave to cool completely before cutting into desired sized slices


happy fooding!