More protein bread. More protein recipes. Well, yes. Part of me getting off to a good start in 2013. This is good, yes? 🙂
Also, there are likely to be some traditional dessert type recipes cropping up here soon, what with the merry-go-round of birthdays and such that will start in a few weeks here at home. Plenty of time for that … so for now, I’m going to share with you some more of what forms part of my daily repast.
Coconut bread. Coconut Protein Bread to be precise. A low-fat and moderate carbohydrate bread that is both high in fibre and protein. It is great with both savoury and sweet toppings so a good basic protein bread to have on hand. Easy to make, you just throw in all your ingredients and off you go.
This bread does contain protein powder and I know some of you have asked “Well, I don’t use protein powder so can I substitute more flour or something else in its place?” The answer is YES, YOU CAN. In this bread you can substitute more coconut flour for the protein powder and still have bread that is relatively high in protein and delicious.
This is great toasted and spread with some coconut butter or fresh butter. It also makes a lovely French toast, topped with Greek yoghurt and fresh fruit, made into sandwiches, and is amazing topped with your favourite healthy chocolate spread or some melted and drizzled 100% chocolate. Serve it with fish or chicken dishes or your favourite curry, anything that loves coconut. It has a distinctive coconut flavour and a light texture.
It is a proper bread though, not a cake baked in a loaf tin, OK? This is not cake, people. So for those of you who want something sweet instead, I have included the Sweet Coconut Bread version as well. For those of you who want a gluten-free bread to eat as proper bread, make toast and bread shenanigans, this is for you.
The macros are included below the recipe as usual. It is gluten-free and suitable for anyone following a low fructose and fructan diet. If you substitute for the protein powder, it will also be lactose free.
Ignore the photography as I’ve had to take these photos at night and we all know that always ends in tears, mostly mine 😉
Makes 1 small loaf (21cm x 10cm loaf tin)
156 grams egg whites (or 3 large eggs)*
156 grams whole eggs (3 large eggs)*
55 grams coconut flour
20 grams unflavoured whey protein isolate (I used Professional Whey NZ WPI or rice protein)*
20 grams unflavoured micellar casein (I used Professional Whey Micellar Casein or rice protein)*
1 teaspoon baking powder
1/2 – 3/4 teaspoon sea salt
*If you prefer to make this bread without protein powders added, simply omit the whey and casein powders from the recipe. Substitute an extra 25 grams of coconut flour instead. You can also make this bread using only whole eggs or egg whites only. I swap and change depending on whim and the result is great either way.
Preheat the oven to 180℃.
Grease a loaf tin lightly with coconut oil spray (or PAM) or line the tin with silicone paper, if not using a silicon mold.
Add all the ingredients to a large mixing bowl and mix or whisk together until blended and the batter is smooth. Transfer to the prepared loaf tin and bake for 25 to 30 minutes until risen and a skewer, inserted into the centre, comes out clean. Do not over bake this bread or the loaf will dry out.
Remove from the oven and cool on a wire rack. Store, well wrapped, in a freezer bag in the fridge or freezer. It will last for up to a week, stored in the refrigerator.
Variation: Sweet Coconut Bread
This is a more cake-like bread and is richer from the addition of fats and sweetener. You can add chocolate chips or chunks to this sweet bread, shredded coconut, or some fresh berries, banana, mango, or passionfruit, or any fruit that goes well with coconut for you.
As per the recipe for Coconut Bread but with the following additions and substitutions:
125 millilitres extra virgin coconut oil, melted
65 grams coconut sugar (or honey, coconut nectar, or your preferred sweetener, to taste)
1/2 teaspoon sea salt only
1/2 teaspoon vanilla or 2 teaspoons lemon or lime zest (optional)
Add these ingredients along with the others to the mixing bowl and blend until smooth. Proceed as per the recipe above. This bread does not need to be stored in the refrigerator although I would recommend you do this in warmer weather. It should otherwise keep well for several days if stored at room temperature, in an airtight cake tin.
I have included macros for both the Coconut Bread and Sweet Coconut Bread recipes, using the ingredients specified above.
The macros for the sweet version do not include any extra additions such as fruit or chocolate. They just include the addition of coconut oil and coconut sugar and other basic ingredients specified.