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