Coconut Bread with Raspberry Chia Jam

I’m always looking for new ‘fridge & freezer snacks’ as I like to call them – something a little sweet but filling for snacking on between meals, when I’m on the go or when I’m rushing out the door.

I love using coconut flour in baking. It is light but satisfying and it’s taste is subtle but delicious. Plus it is naturally a little sweet and of course gluten and wheat free! I paired the bread recipe with a Raspberry Chia Jam which has a kick of ginger – great for warming the body, helping with nausea and aiding digestion; and of course the chia seeds again kicking hunger pangs to the curb and keeping you fuller for longer.

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P.S.: The bread is delicious if lightly warmed with the cold jam on top! And for a take on a Peanut Butter-Jelly Sandwich add a sneaky smather of  peanut or almond butter under the jam! Deeee-vine!

This bread is perfect for slicing up and keeping in the fridge for 2-3 days or the freezer for a number of weeks – you’ll just need to take out a slice the night before to allow it to defrost.

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Ingredients for Coconut Bread:

1 cup coconut flour

2 cups coconut milk

1 ripe banana (mashed)

2 eggs (beaten)

1 handful of blueberries/raspberries (fresh or frozen)

1 tsp cinnamon

1 tsp honey/maple syrup

Preheat the oven to 180-200.C.

Sieve the flour into a large mixing bowl. Add the cinnamon then add the eggs, honey, milk and banana. Combine the mixture well then stir in your choice of berries.

Grease a baking tin and transfer the mixture into the tin.

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Bake for approx. 45 minutes or until golden brown on top and when pricked with a knife the blade comes out clean.

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Ingredients for Raspberry Chia Jam:

2 tbsps whole chia seeds

2 cups raspberries (fresh or frozen)

1 inch of ginger (finely grated)

1/2 tsp cinnamon

Place the raspberries, cinnamon and ginger in a small pot with a small amount of water – the amount shouldn’t rise above the level of the raspberries – approx.  <1/2 cup.

Simmer on a very low heat for 20-25 minutes.

Remove from the heat and add the chia seeds, stirring well.

Leave to cool and for the chia seeds to absorb the mixture and expand.

Transfer to a sealed container or jam jar and consume within 5 days.

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