I finally took pictures of the coconut bread that's been perfected according to my hubby's liking; soft and moist. It's the same recipe as Coconut Bread #2 because I've been updating the amounts as I tweaked along, but never updated the pictures.
Here's the 6 scrambled eggs in a food processor.
This is what the mixture looked like when I mixed in the 1/2 cup butter (melted works fine too so long as it isn't warm/hot enough to cook the eggs), 1/2 tsp sea salt, 3 tsp splenda (optional) and the 3/4 cup coconut flour. It looked smooth and very wet.
This is what the mixture looked like after I mixed in the 1/2 cup of water. It looked kind of dry.
Just spoon the batter into a loaf pan and bake in a preheated oven of 350°F for 40 minutes, then 250°F for about 15-20 minutes or until done.
A beautiful loaf comes out. I really should try doubling the loaf to see if I can get a full sized bread to come out.... one day.
A simple delicious joy for those on a keto diet.
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