Coconut bread that actually tastes good!

So it’s been exactly one week since we made the dietary changes of cutting out nuts because of phytic acid and adding in more dairy, bone broth, and fermented cod liver/butter oil and my daughters teeth have improved dramatically.  This time last week they were extremely transparent with lots of brown etching marks and decay and this week all of her teeth, with exception of the three teeth she’s had troubles with anyway look better than they ever have.  It has worked that fast.  Her three molars that have the original cavities in them still have a ways to go but they’re looking a lot better too.

Phytic acid is a killer!  I have a hard time believing it doesn’t have some important role but historically, most people haven’t relied heavily on raw nuts for a large part of their dietary needs.  It’s probably guilty of wreaking havoc on a lot of folks these days thanks in part to low carb type diets and the ease of accessibility of nuts.  I know we went from eating them only occasionally to eating them all the freaking time!

Okay, on to the food!  Coconuts are low in the antinutrient phytic acid and are allowed on lots of diets so it’s really gained a lot of popularity lately.  I’ve used coconut flour off and on for several years and really only enjoy it when my palate is fully cleansed and I don’t crave real bread and sweets.  However, even then it usually leaves a lot to be desired.

Coconut flour is very dense and absorbs a lot of moisture so the end product is always either very heavy and soggy from the loads of liquids needed otherwise it’s heavy and dry to the point that it’s difficult to swallow.  I’m okay with sweets made with coconut flour to be soggier and just tell myself it’s like bread pudding but anytime I try to concoct a breadlike recipe it’s only tolerable at best.

Well not any more!  This bread recipe uses a mixture of coconut and tapioca flour and is hands down the best I’ve had.  It’s hard not to eat it slice after slice with just butter slathered all over it…all by myself.

Coconut bread that actually tastes good!

I won’t try to convince you that it tastes just like wheat bread ’cause that would be a lie, but you really can use it like wheat bread without it falling apart the second you touch it and it really does taste good.  It even gets a little crispy when I put slices under the broiler.

The tapioca flour is what makes this recipe and is worth the effort to hunt down although I can’t find a straight answer on the phytic acid content of tapioca, so I’m not making it all the time just in case it’s high.

The kids love it and even Hubs eats it plain and he’s a really picky eater.  (Not saying he’s in love with it, but he does eat it voluntarily which is a big deal.)

So, without further ado, here’s a link to the original recipe.  I double the recipe and bake it in a 9 x 5 loaf pan lined with parchment paper.  My baking soda and/or cream of tartar must not be super fresh because my bread never rises as high as you see in the link but it still tastes great and holds together well…Oh, and it’s not dry or soggy! 😉

Chocolate Double Cream Cheesecake

Last weekend, Hubs and I celebrated our fifteenth wedding anniversary.  I can’t believe I’m old enough to be married so long!  It’s seriously been the best fifteen years of my life.

Part of our celebration included a creamy, chocolatey cheesecake.  Cheesecake is one of the very best desserts in the world for accommodating a sugar free, grain free diet.  Tartness is key in disguising the taste of stevia and cream cheese and sour cream both have just enough to do the trick.

I have used stevia every single day for the past seven or eight years in all of my sweetened drinks and I love it.  When it comes to baking however, it’s noticeably not a perfect sugar substitute.  It doesn’t work in every application, but cheesecake is an exception.  There’s more flavor and texture going on with a cheesecake than just the sugary sweetness of say, a cookie and that goes a long way to making a stevia sweetened dessert truly enjoyable.

Chocolate Double Cream Cheesecake (sugar free and gluten free)

This cheesecake has two layers, one being chocolate cream cheese and the other being vanilla sour cream.  It’s also a little time consuming since there are three parts including making the grain free crust, but it really is a simple recipe and worth every minute it takes to make it.

Chocolate Double Cream Cheesecake (sugar free and gluten free)

I had a constant stream of interruptions while trying to make this particular cheese cake and wound up rushing through softening and blending the cream cheese and cocoa which led to a unique looking chocolate layer.  I’m no perfectionist so I just rolled with it and when we were eating the cheesecake Hubs and the kids all commented on how cool it looked.  I told them it was confetti, like it was supposed to look like that.  Heh, heh.

Chocolate Double Cream Cheesecake (sugar free and gluten free)

It still tasted heavenly and was completely devoured with everyone wishing for seconds.

I’d say cheesecake and all it’s variations, is in my top three favorite sugar/grain free desserts.  If you haven’t tried it yet you should.  You’ll be pleasantly surprised.

Printable

Chocolate Double Cream Cheesecake

Crust:

1 C almonds, ground

1/4 t stevia concentrate powder, or to taste

1 t cinnamon

3 T butter, room temperature

Mix ground almonds, stevia and cinnamon together then add butter and mix with a fork or pastry blender to get butter well incorporated   Press the mixture into a 9″ pie plate and refrigerate until ready to use.

Bottom layer:

2 large eggs, room temperature

2, 8 ounce packages of cream cheese, room temperature

3/4 t stevia concentrate powder, or to taste

1/3 C granulated xylitol

3 T cocoa powder

1/2 t vanilla extract

1/2 t salt

Either in a mixing bowl using a handheld mixer or in a stand mixer, start by beating the eggs then add the remaining ingredients and continue mixing just until all ingredients are well incorporated.  Pour mixture into the pie shell and bake in a preheated 375° oven and bake for 20 minutes until the cheesecake has puffed up but still not completely set in the center.  Turn off the oven and crack the door open leaving the cheesecake in the still hot but cooling oven for another 20 minutes to set the center.  Remove cheesecake from oven and allow to cool to room temperature before adding the top layer.

Top layer:

1 and 1/2 C sour cream

1/2 t stevia concentrate powder, or to taste

1 t vanilla extract

Either in a mixing bowl using a handheld mixer or in a stand mixer, beat together the sour cream, stevia, and vanilla.  Spread over cooled bottom layer of the cheesecake and bake in a preheated 425° oven for 5 minutes.  Remove from oven and allow to cool to room temperature.  Once cooled, add the chocolate sauce in swirls.

Chocolate Sauce:

2 T coconut oil, melted

1 t cocoa powder

1/8 t stevia concentrate powder, or to taste

a tensy, tiny dash of salt

Mix all ingredients together in a small bowl or coffee mug and drizzle over pie.  (If the sauce thickens before you can drizzle it, reheat it.)

Chill the cheesecake in the refrigerator for 4 hours or longer before serving and store any leftover, covered in the refrigerator.

Note:  You’ll notice that I also use a little xylitol in a lot of my desserts which goes a long way to making a dessert taste and feel closer to the real deal.  You can leave it out and up the amount of stevia and the cheesecake will still taste way better than most stevia only sweets.  However, because xylitol is a sugar alcohol, I never use more than about 1/3 cup of xylitol in a recipe.  Sugar alcohols are notorious for causing digestive upset and although xylitol is typically a lesser offender, it can cause trouble for some people.