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! 😉

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Tapioca Fudge Pops (sugar and dairy free)

Spring weather is back for just a few days so yesterday I made the kids some tapioca fudge pops.  Yum!

Tapioca Fudge Pops

 

I forgot to include the coconut milk in this picture…oops!

They’re supper easy to make.

Tapioca fudge pops

Tapioca Fudge Pops:

5 1/2 c. coconut milk

6 T instant tapioca

4 T cocoa powder

2 eggs

1/3 c. granulated xylitol

1 tsp stevia concentrate powder

1/2 tsp salt

1 tsp vanilla

Mix everything but the vanilla in a sauce pan and let it sit for 5 minutes.  After 5 minutes, heat to rapid boiling over med-hi heat while stirring.  Once you reach rapid boiling, remove it from the burner and let it cool for a few minutes before adding the vanilla.  (If you add it while it’s boiling hot, it will dissipate.)

This recipe makes a lot but I have five kids so I need a lot!

You can serve it as pudding warm or cold or freeze it in popsicle molds.  The kids love the popsicles and I love it as a bowl of cold pudding.

I’ve noticed that when I use stevia in sweets that the desserts taste better after they’ve cooled completely than when they’re still warm, and this recipe tastes just like Jello brand chocolate pudding after it’s been completely chilled in the refrigerator

Salt is also necessary when cooking or baking with stevia as it brings out the sweetness without having to use quite as much stevia which also improves the flavor and helps cut any bitter aftertaste.

On another note, my photography skills are horrific!  I have a Nikon D3000 that Hubs surprised me with a few years ago…after I whined and begged for one forever.  I know it’s not an amazing camera but it’s capable of producing much nicer photos than the ones I always take in auto mode.

Every time I decide to figure out how to really use it I become instantly overwhelmed but yesterday afternoon I was perusing a favorite food blog with beautiful photos and finally decided to read her photography 101 posts.  Wow!  She really knows how to cut the crap and make it simple and understandable.  It was so good I even made a few notes on 3 x 5 cards.

Her blog is edible perspective and she’s a foodie and self taught photographer.  Her recipes and pictures always look so delicious!

It will take time and lots of practicing I’m sure but I think I’m getting the hang of it already.  I dreamed about it all night long too.  Ha, ha!

On even another note, I never meant for this blog to become another food blog…I don’t really even like cooking per se.   I don’t know what I meant it for but I enjoy blogging so much that I started this blog with no purpose or reason other than I felt like I managed to blog myself into a corner with only one topic on my other blog.  Am I already doing it again??