MAKES 1 NINE-INCH LOAF
Ingredients
• 1 cup warm coconut milk
• 3 tablespoons coconut oil, melted and cooled
• 2 tablespoons honey
• 2 cups almond flour
• 1½ cups coconut flour and ½ cup extra if needed
• 1 tablespoon baking powder
• 2 teaspoons salt
• Extra coconut oil for greasing loaf pan.
Preparation
1. Preheat oven to 350° F. Grease a 9×5-inch loaf pan with coconut oil.
2. Mix all dry ingredients together in a bowl and whisk to combine.
3. Mix all wet ingredients together in a second bowl and whisk to combine.
4. Add wet ingredients to dry ingredients and whisk to combine.
5. Scrape the dough into the prepared loaf pan using a rubber spatula. Bake until golden brown, 20 to 30 minutes, rotating the loaf halfway through baking. Cool the loaf in the pan for about 15 minutes, then flip out onto a wire rack and allow to cool to room temperature, up to two hours, before serving.
Chef’s Note: You can use this bread to make breadcrumbs. Preheat oven to 350° F. Tear or cut bread into half-inch pieces and place in a single layer on a baking sheet. Place baking sheet in the oven and bake for 15 to 25 minutes, or until bread is dried out and no longer soft in the center. Check on bread at 10-minute intervals. Remove from oven and cool on a rack. Place cooled bread in a food processor and process until desired crumb size is reached. To make panko breadcrumbs, remove the crust from the bread before tearing into pieces.
Use this same technique to make croutons. Instead of tearing bread into pieces, cut the bread into quarter- to half-inch pieces. Consider tossing the croutons in your favorite herbs and spices before baking.
